MGS Activities Week 2023 Recipes
We’ve had a fantastic week at the cookery school with 25 of the politest, most engaged boys we’ve ever seen, it has been a pleasure to teach them cooking skills as part of their annual activities week. We wanted to make sure the boys learnt to cook a dish everyday and we were thrilled to hear that many of them had gone home and cooked for their families each evening.
The boys were with us for five days and split into teams with the last day culminating in a creative and inventive competition using skills they had learnt all week.
- Day One:
- Italian – Tortellini with Marinara Sauce and Bolognese with Tagliatelle
- Day Two:
- Asian Flavours – Pad Thai, Larb Gai and Summer Rolls
- Day Three:
- Middle Eastern – Chicken Shawarma with Flatbread, Shirazi Salad & Yoghurt. Falafel with Black Rice.
- Day Four:
- American – Burgers in a Brioche Bun with Burger Sauce & Wedges. Chicken Wings and Mac & Cheese
- Day Five:
- Modern Indian – Beef Koftas (Meatballs) in Spiced Tomato Sauce with Yoghurt Flatbread and Indian Slaw. Aloo (Potato) Chaat Corn Shell Taco.
Day One - Italian
- – 4 large free-range egg yolks
- – 200g ‘00’ flour, plus extra for dusting
- Mix egg yolks and flour together in a bowl to make a breadcrumb consistency.
- Pour out of the bowl onto a lightly floured surface and bring together with your hands.
- Knead into a dough until it is no longer sticky.
- Cover and rest in the fridge.
Ricotta and Spinach tortellini filling
- 200g of ricotta
- 500g grams of blanched spinach, water squeezed out of it
- 2 cloves of garlic, grated
- 1x small shallot, diced
- 1x tbsp of grated parmesan
- 1x zest of lemon
- salt and pepper
- Mix all the ingredients in a mixing bowl, making sure that everything is evenly distributed (you don’t want a big chunk of garlic in one tortellini and none in the other).
- Also, you can use the lemon juice for the pesto recipe below, but use only zest for the filling as the juice would make the filling too wet.
- When you’re happy with the flavour of the filling, wrap in cling film and chill well before using.
- Pasta dough
- Ricotta and Spinach filling
- To assemble the tortellini, roll the pasta dough through all the sizes on the pasta machine starting with the widest setting and finishing on the smallest setting when the pasta is very thin. Using a 9cm/3½in round cutter, cut out 10 circles. (Any leftover dough can be frozen to use another time.)
- Pipe a heaped teaspoon amount of filling inside each pasta circle and fold in half to create a half moon shape. Wet the edges and press down to help them stick. Pull the two narrow ends together to form a tortellini shape.
- Bring a large saucepan of salted water to the boil. Cook the pasta in the boiling water for 2–3 minutes, or until al dente. Drain well.
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 tin of plum tomatoes
- 1 sprig of basil, whole
- 1 tbsp of parsley, chopped
- Zest of 1 lemon
- 1 tbsp balsamic vinegar
- 1 tbsp of extra virgin olive oil
- Heat the oil in a small pan and add onion and garlic, sauté for a couple of minutes until translucent.
- Add tomatoes, balsamic and sprig of basil and simmer for 15-20 mins.
- Season well and add the lemon zest and parsley at the end.
- Blitz with a handheld blender or mix until it’s a smooth sauce.
- 1tbsp of olive oil
- 1 small onion, diced
- 1 small carrot, peeled and diced
- 1 celery stick, chopped
- 2 cloves of garlic, minced
- 200g of beef mince
- 1 sprig of rosemary
- 400g of chopped tomatoes
- 5 fresh cherry tomatoes, halved
- 1tbsp of tomato puree
- salt and pepper
- parmesan and basil to serve
- Place a saucepan on medium heat and add splash of olive oil. Saute the onions and add garlic after 2 minutes. Sprinkle with salt at this stage. Add celery and carrot, saute for another couple of minutes.
Add the beef and cook it until you can’t see any raw meat, also try to crumble it as much as you can, you don’t want any big “meatballs”.
- Add all the toamatoes, rosemary and possibly a splash of water if the sauce feels too thick.
- Cook the sauce, on medium-low, for at least 1 hour, but ideally 1 hour and 30 minutes.
- Serve with homemade pasta, freshly grated parmesan, black pepper and basil.
- Portion of your pasta dough
- 00 Flour for dusting
- Place 180g of the 00 flour onto a large wooden board. Pour the remaining 20g of flour into a small bowl, ready to use if necessary.
- Shape the flour into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle.
- Using a fork, lightly beat the eggs, then mix in the flour a little at time. It is essential that the flour is gradually beaten into the eggs to ensure the walls of the volcano don’t break too soon. Add the reserved 20g of flour if the dough is too moist.
- Bring the mixture together with a spatula and your hands until you obtain a consistent ball of dough.
- Work the dough with the heel of your hand for 10–15 minutes, or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes.
- Dust a wooden board with 1 tbsp of flour. Unwrap the dough and flatten it with a rolling pin. Roll out the dough into thin pasta sheets, less than 1mm thick.
- If you have a pasta machine, divide the dough into 4 before rolling it out. Flatten it to a rough square so that it fits through the machine at its highest setting. Roll it through & fold it back over it to itself. Rotate it through 90 degrees and repeat this a few times. This releases the gluten which increases the elasticity of the dough and stops it cracking & tearing. Now reduce the thickness of the machine 1 click at a time until you reach the 2ndlast setting. You can feed it through the cutting attachment.
- To cut the pasta sheets into tagliatelle, roll the sheets up and cut into large ¾cm strips. Unravel the cut tagliatelle strips and twirl into little nests. Dust the nests liberally with flour to stop them from sticking.
- Cook the tagliatelle within a few hours in boiling salted water for 3–5 minutes before serving with your favourite sauce.
- Alternatively, freeze for up to 1 month. To freeze the pasta, layer the tagliatelle flat on a tray lined with parchment paper and freeze for 1 hour, then transfer to a freezer bag or another suitable container.
Day Two - Asian Flavours
- 300g Clear noodles
- Bean curd/tofu
- 2 Egg
- 50g Beansprout
- 50g Spring onion
- 1/2 cup Peanuts
- 3 tbsp Sugar
- 1 tbsp Garlic
- 3 tbsp Tamarind
- 2 tbsp Fish sauce
- 4 tbsp Cooking
- Heat oil in a wok add the garlic and fry till golden brown taking care not to burn.
- When you can smell the aroma add the noodles stir fry for 1 minute and add a little water to soften.
- Add the beancurd with the fish sauce, tamarind and sugar, stir fry for 1 minute keeping the noodles as separate as possible.
- Scoop the noodles to one side of the wok and add a little oil with 1 egg and scramble the egg until set. Now mix all the noodles and egg together with bean sprout peanut and a little chilli to spice up the taste if you wish.
- Serve hot with a side dish of spring onion beansprout and a slice of lemon.
Larb Gai (Chicken or Tofu)
- 300g chicken breast minced or firm tofu minced
- 2 Tbsp water
- 2 Tbsp fish sauce or mushroom sauce for vegetarian/vegan
- 1 small shallot, thinly sliced
- 2 Tbsp lime juice
- Chilli Flakes to taste – 1-2 teaspoons
- 2 Tbsp toasted & crushed rice
- Baby Gem lettuce to serve
- Herbs – mix and chop these together for best flavour
- Handful fresh coriander leaves
- 1 spring onion, chopped
- Handful fresh mint leaves, roughly torn
- In a wide pot or frying pan, add the water and chicken or tofu and bring to a simmer. Stir for 2 to 3 minutes breaking up any lumps – the chicken or tofu should be white.
Important – Turn off the heat:
- Add the fish sauce or mushroom sauce and lime juice, mix well.
- Add the toasted rice and the chilli flakes.
- Stir the herbs through.
- Use lettuce leaves like bowls and spoon the mix into the leaves
- Serve immediately or allow to cool and serve at room temperature.
- 500 grams cooked shrimp
- 250 grams belly pork
- 1 shallot
- 7 oz bag rice vermicelli
- 6-7 sheets of rice paper
- seasonal salad ingredients such as: mint, thai basil, beansprout, carrot.
- Wash the belly pork in salt water and rinse.
- In a pan add water to the pork just enough to cover and bring to the boil with the shallot and a teaspoon of salt.
- Cook for 30 minutes or until you can insert a skewer easily.
- Remove the pork and rinse pat dry slice thinly set aside.
- Cook the rice vermicelli as per packet instructions.
- Lay out the rice paper sheets place a line of salad ingredients and vermicelli at one end roll once then lay the line of pork and a line of shrimp alongside then roll the sheet into a spring roll.
Day Three - Middle Eastern
- – ¾ tbspground cumin
- – ¾ tbspturmeric powder
- – ¾ tbspground coriander
- – ¾ tbspgarlic powder
- – ¾ tbsppaprika
- – ½ tspground cloves
- ½ tspcayenne pepper, more if you prefer
- 8 boneless, skinless chicken thighs
- 1 large onion, thinly sliced
- 1 large lemon, juice of
- ⅓ cup extra virgin olive oil
- Mint yoghurt
- In a small bowl, mix the cumin, turmeric, coriander, garlic powder, paprika and cloves. Set aside the shawarma spice mix for now.
- Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
- 185g plain or 00 flour – plus extra for dusting
- 20 ml of olive oil
- 80ml water
- 0.5tsp of baking powder
- Add the flour, baking powder, olive oil & 80ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough. If your dough is too sticky, add a little more flour. If too crumbly, add a little more water.
- Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.
- Split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.
- Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
- Add 2 -3 flatbreads to your pan at a time and cook until you see the rotis blister and char.
- Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.
- Fresh Parsley, Coriander, Mint and Chives
- 1/2 a large red onion finely diced
- 1/2 cucumber diced
- 100g cherry tomatoes halved
- 2 radishes sliced
- Splash of olive oil
- Pomegranate seeds
- Juice 1/2 lemon
- Salt & Pepper
- Prepare your vegetables, rip up your herbs (or rough chop, especially the chives).
- Mix all together, then add the lemon juice, olive oil and seasoning – taste, adjust, serve!
- Small pot yoghurt
- Half cucumber
- Small bunch mint, small bunch parsley (from above)
- Salt & Pepper
- Grate cucumber, chop herbs, mix together with the yoghurt (option to add spices)
- 2 tbsp sunflower or vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 400g can chickpea, washed and drained
- 1 tsp ground cumin
- 1 tsp ground coriander (or use more cumin)
- handful parsley, chopped, or 1 tsp dried mixed herbs
- 1 egg, beaten
- Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.
- Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.
- 1 red onion, sliced
- 2 cloves of garlic, crushed and roughly chopped
- 1x red pepper, deseeded and sliced thinly
- 1x chilli, deseeded and diced
- Handful of sugar snaps, shredded
- Handful of coriander, chopped
- 300g of cooked black rice
- 1x lime, zest and juice
- 1tsp of cumin
- 1tsp of paprika
- 1tsp of Turkish Aleppo pepper flakes
- 1x tbsp of olive oil (you can use extra virgin, just be careful not to burn it)
- Handful of chopped coriander.
- Get a big pan on high heat, add oil and get it hot.
- Add red onion, sauté for a couple of minutes, until caramelised.
- Add garlic, cook for 30 seconds.
- Add all of the dry spices and cook for a minute.
- Next, add red pepper and mushrooms, cook for 5 minutes.
- Add sugar snaps and cabbage and cook just for a minute or so.
- Zest lime in your pan, squeeze juice it as well, followed by rice.
- Be fast now, make sure you don’t overcook the rice.
- Finish with chopped chilli and coriander.
Day Four - American Style
- 500g Bread Flour
- 350ml Warm Whole Milk
- 1 tsp sea salt
- 1 tbsp Soft Butter
- 2 Eggs
- 1 Sachet Dried Yeast
- 1tsp Golden Caster Sugar
- It is recommended to use a stand mixer for this recipe because the dough is very sticky.
- Heat the oven to 180 degrees.
- Add the yeast and sugar to the milk and stir together. Leave to stand until it begins to froth and bubble.
- Put the flour into the bowl of the mixer, with the salt and butter.
- Use a whisk attachment to combine until there are no lumps of butter.
- Change the whisk attachment for a dough hook.
- Crack one egg into the milk and beat together before slowly pouring into the mixer whilst it is running at a medium speed.
- Once all of the liquid is added, turn up the speed and let eh mixer bring the dough together. You may need to add a small amount of flour to bring the dough away from the edges.
- Once the dough is formed, leave to kneed for five minutes, then tip into an oiled bowl.
- Cover with oiled clingfilm and leave to prove for 1-3 hours.
- Knock back the dough, then roll six balls on a floured surface.
- Put the dough balls onto a lined baking sheet and lightly cover. Leave to prove for another 45 minutes-1 hour.
- Place a dish of oil in the bottom of a pre-heated oven. This creates steam which helps keep the bread soft.
- Egg wash the dough with the other egg, and bake for 20 minutes until golden brown.
- 200g 12% Minced Beef
- 1/4 Diced Red Onion
- Pinch Chilli Flakes
- 1/2 Beaten Egg
- 1 tbsp Panko Breadcrumbs
- 1 tbsp Grated Parmesan
- 1 tsp Frenchies Mustard
- 1 tsp Ketchup
- Salt & Cracked Black Pepper
- Combine all ingredients in a mixing bowl. Try to use only half of the egg (the other half can be used to egg wash the brioche buns)
Form two patties, place on a tray and refrigerate until firm.
- Heat a chargrill pan, frying pan or BBQ until smoking. Season the burgers and then cook for 4 minutes on each side.
- Once the burger has a good colour, you can finish it in the oven if you prefer.
- Serve with lettuce, tomato, cheese, gherkins and condiments.
- 3 tbsp mayonnaise
- 2 tbsp ketchup
- 25g cornichons, drained and finely chopped
- 1 tbsp American mustard
- Mix all the ingredients together, then serve spooned over burgers or hotdogs.
- 3 large baking potatoes (around 1kg)
- 1 tbsp olive oil
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.
- Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren’t overlapping. Roast for 30 mins, turning halfway until golden and crisp.
Mac & Cheese
- 120g Cooked Macaroni
- 50g Grated Cheddar Cheese
- 40g Plain Flour
- 40g Butter
- 300ml Whole Milk
- 1/2 Mozzarella Ball
- Salt & Cracked Black Pepper
- Melt the butter in a small saucepan, then stir in the flour until smooth.
- Add the milk a quarter at a time and stir until thick and glossy before adding more.
Once all of the milk is added and the sauce is smooth.
- Add the cheese and stir until melted.
- Season and taste.
- Add the coriander, then stir in the pasta.
- Transfer to one or two oven-proof dishes. Top with some torn mozzarella and bake until golden brown on top.
- 10 Chicken Wings
- 2 tbsp of Oil
- 1 tbsp of Garlic Powder
- ½ cup Homemade Buffalo Sauce
For the Homemade Buffalo Sauce:
- 1 Cup of Chopped Tomatoes
- Tabasco sauce
- 1 tbsp Apple Cider Vinegar
- 2 Cloves of Garlic
- Pinch of Paprika
- 2 tbs of Crème Fraiche to finish
For the Chicken:
- Pre-heat the oven to 190 degrees, line your tray with baking paper.
- Place the wings in a large bowl and dry with a paper towel.
- Add the oil, seasoning and garlic powder.
- Place the wings on a tray, skin side up and bake for 30-40 minutes, depending on a size (until nicely coloured).
- Toss the homemade buffalo sauce over them and bake for 5 minutes longer to caramelise.
For the Homemade Buffalo Sauce:
- Place all the ingredients apart from crème fraiche in a small pan.
- Cook for 10 minutes, add crème fraiche and blend.
Day Five - Mordern Indian
- 150g Greek yoghurt
- x1 and a half tsp nigella seeds
- x1 and a half tsp sea salt
- 1 tbsp chopped coriander (optional)
- approx. 200g plain flour
- Plus extra flour to dust the work surface
- Butter to spread onto the hot flatbread
- Place the yoghurt, nigella seeds, salt and chopped coriander if using, in a large bowl. Mix together and taste, adjust the seasoning as necessary.
- Add in the flour, and bring together into a smooth soft dough; you may need a little cold water if too dry or more flour if too wet. It doesn’t require too much kneading.
- Place the dough in an air tight container and pop in the fridge for 30 minutes to rest.
- When you are ready to make the flatbreads, heat a large frying pan or tawa on a high heat. Divide the dough into three equal parts. Take a section, roll into a ball between your palms, flatten to a disc and roll out to about 2mm thick using a rolling pin on a lightly floured work surface.
- Place the flatbread onto your palm, and pass from one palm to the other, in doing so this will shake off any excess dry flour; as this will burn and ruin your flatbread. Place the bread on the hot, dry frying pan/tawa, reduce the heat to medium and cook on both sides for about 2 minutes or until cooked through. You will see the golden flecks on your bread and the dough will be cooked through. (Wipe off any flour from your pan with a tea towel in case you didn’t shake it all off). Once cooked, slather with a little butter and pop in a chapatti warmer or foil to keep warm while you make the rest.
Beef Koftas (Meatballs)
- x 1 large brown onion
- x2 tsp cumin seeds
- x2 tsp sea salt or to taste
- x1 and a half tsp garam masala
- 1-2 green finger chillies, finely chopped (or to taste)
- x3 garlic cloves, grated
- 1 inch piece ginger (equal volume to garlic), grated
- x2 tbsp breadcrumbs soaked in milk (Sarah to provide)
- x2 tbs chopped coriander leaves
- 600g lamb or beef mince (must be 12-15% fat)
- First let’s do the prep for the koftas (meatballs). Grate the onion using the coarse side of a box grater. You need to use long sweeps so you don’t end up with a mush. Place the contents in the middle of a tea towel or muslin cloth, gather up edges, twist the loose fabric, and squeeze out all of the liquid. These grated onions need to be as dry as possible. Place in a large mixing bowl.
- Add the cumin seeds, grated ginger and garlic, chopped chillies, garam masala, salt, and chopped coriander to the bowl. Give everything a good mix together. Taste and adjust the seasoning/spice levels.
- Now mix the minced meat into the onion mixture along with 2 tablespoons of breadcrumbs soaked in milk; use your hands they’re the best tool – use the gloves provided.
- Cook a little test patty in a frying pan with a scant amount of oil in it. This is a foolproof way to check that the seasoning is spot on, and your last chance to make any adjustments.
- Divide and roll your mixture into 15 equal sized koftas or ‘meatballs’ each weighing around 50 grams. Have a bowl full of water handy, wet palms will stop the mixture from sticking to your hands. Place on the lined tray provided and place in the fridge to set and firm up for 30 minutes.
- When you are ready bake for 10 minutes in a 180c oven or until cooked through.
Spiced Tomato Sauce
- Vegetable oil for cooking
- x3 green cardamoms
- 1 inch cassia bark
- x2 whole cloves
- x1 bay leaf
- 1 brown onion, finely diced
- 10g ginger (about 2 cloves)
- 10g garlic (equal volume to garlic)
- x1 green chilli, slit in half lengthways
- 1 and half tsp basar masala or garam masala
- half tsp turmeric
- 1 tsp sea salt or to taste
- 1 tbsp tomato puree
- x1 400g tin tomatoes blitzed until smooth (or use passata)
- Approx 150-200ml water
- 1-2 tbsp cashew paste *optional
- pinch dried fenugreek (methi)
- 20ml double cream, plus extra for presentation
- Garnish: micro coriander
- Take a medium sized saucepan and heat four tablespoons of vegetable oil on a medium to high heat. Activate the whole spices by sautéing them in the hot oil until the fragrances waft up: cardamom, whole cloves, cassia and bay leaf.
- Tip in the onions and allow to soften and become translucent – this will take a few minutes – you should drop the heat to medium so they do not burn.
- Next add in the grated ginger and garlic and slit chilli. Cook out for 2-3 minutes before adding the ground spices: basar/garam masala, turmeric and salt. Toast the spices for 30 seconds taking care not to burn them.
- Add the tomato puree and stir everything together, then pour in the blended tomatoes and water. Increase the hob heat and bring to a boil, then reduce the heat and simmer for 15 minutes.
- When you can see the oil has separated on the surface of the sauce it’s ready to taste. Adjust the seasoning, you may need a touch more salt.
- Add your cashew paste (if using), cream and dried fenugreek, stir and mix together then allow to simmer for a further 2-3 minutes. Taste again and make any final adjustments.
- Place your cooked koftas or meatballs in the sauce and gently stir ensuring all of the koftas are covered in the sauce.
- Serve with a final swirl of double cream over the top and garnish with micro coriander.
- an eighth of a small red cabbage, finely shredded
- an eighth of a small white cabbage, finely shredded
- an eighth of a small red onion, finely sliced half moon
- half a small to medium carrot, grated
- Picked coriander leaves
- Slaw Dressing
- 1 tsp black mustard seeds
- 1 tsp nigella seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 cup vegetable oil
- x4 tbsp white wine vinegar
- x4 generous tbsp runny/squeezable honey
- *may need a little caster sugar
- pinch of salt
- Toast the whole spices for the slaw dressing in a dry frying pan until fragrant – mustard seeds, nigella seeds, cumin and fennel seeds, and set aside.
- Students to slice and prep the cabbage, onion and carrot.
- Whisk the dressing ingredients together – vegetable oil, vinegar, honey and salt – taste, adjust, then stir through the toasted spices. Dress the prepared slaw and refrigerate before serving.
Aloo (Potato) Chaat Corn Shell Taco
- 12 Corn Taco Shells
- 750-800g peeled potatoes, cut into 1 inch dice (2.5cm)
- Vegetable oil for cooking
- 1 large brown onion, finely diced
- 1 green finger chilli, finely diced (use half if you prefer less heat/remove the seeds)
- 1 and a half tsp cumin seeds
- 1 and a half tsp garam masala
- 1 and a half tsp salt
- half tsp Kashmiri chilli powder
- pinch of methi
- 1 tbsp chopped coriander
- half a red onion, finely chopped
- Mango Chutney
- Tamarind ketchup
- Fine Sev
- Chop your potatoes into 1 inch (2.5cm) dice, boil until cooked through. Allow to steam-dry to avoid sogginess.
- Meanwhile heat 4 tablespoons of vegetable oil in a large frying pan on a medium to high heat. Temper the cumin seeds until you can smell the fragrant aromas waft up, then add in the finely diced onion and chilli, reduce the heat to medium and allow the onions to soften and become translucent, will take 7-8 minutes.
- Heat your oven to 180c ready for the tacos.
- Next add in the salt, garam masala, and Kashmiri chilli powder to the onion mixture, toast for 30 seconds before adding the cooked potatoes, chopped coriander and dried fenugreek. Give everything a good mix ensuring all the potato pieces are covered in the spiced mixture.
- Taste, you will need a touch more salt, remember potatoes are bland old things. Set aside off the heat. (*Note: You can add ingredients like charred sweetcorn.)
- Heat your taco shells according to the packet instructions, will take 2-3 minutes.
- Place all of your components & condiments on the dining table and serve family style. Take a taco shell, fill with 2 heaped tablespoons of the spiced potato, top with the raita, mango chutney, tamarind chutney, a little chopped red onion & crispy sev. Apply to face and devour!
Coriander and Lime Raita
- 160g fresh coriander
- x6-8 green finger chilli (or to taste)
- x12 spring onions (including the green part)
- juice and zest of x4 limes
- 1kg Greek yoghurt
- sea salt to taste
- Roughly chop the ingredients and blitz in a food processor, and it’s ready! Refrigerate before use.