VALENTINE’S DAY VALENTINE’S GIFTS


onions begin to soften, stir in the garlic and ginger mix and another dash of oil if necessary, and cook for 2 minutes before adding the spice mix and the cinnamon stick. Continue to cook for another 5 minutes, until the onions are soft and the spices smell wonderful.


3 Return the lamb to the pan and add the tomatoes, vinegar, yoghurt and ground almonds, stirring to pick up the spices stuck on the bottom of the pan. Taste for seasoning and add enough cold water to easily cover the lamb. Bring to the boil, put the lid on the pan and leave to simmer for 4 hours, until the lamb is tender.


CARAMEL RASPBERRY HEARTS BY HOUSE OF DORCHESTER


If chocolate be the food of love these chocolates will definitely convey the right message! A creamy, sticky raspberry flavoured caramel, encased in a heart shaped shell wrapped in milk chocolate, topped with delicate freeze dried raspberries and drizzled with white chocolate strickles, this is true indulgence. Available from www.hodchoc.com and various high street locations, RRP £6.99.


CHOCOLATE MAKING EXPERIENCE AT NUTSCOMBE CHOCOLATES


Infuse your chocolates with the personal touch this Valentine’s Day and learn something new at the same time. On Saturday 9th February you can take part in a chocolate making session at The Chocolate House in Dunster, home of Nutcombe Chocolates. This session is aimed at the romantic ones among us who are looking to create a little bit of chocolate-based magic for that someone special. For more information call 01643 821311 or visit www.dunsterchocolatehouse.blogspot.com


4 Preheat the oven to 180°C/gas 4. Drain the rice and cover with boiling water and a pinch of salt. Boil for 4 minutes, then drain and leave to steam in its pan with a lid.


5 Generously cover the bottom of a large, Dessert


PISTACHIO AND NUTMEG CAKE


This is a lovely yoghurty cake with origin in Syria. Try to find really young, bright-green pistachios. It is also gluten-free!


Serves 10–12


 150g pistachios, finely ground, plus 75g coarsely chopped


 200g ground almonds  220g soft brown sugar  120g butter, softened  1 tsp table salt  2 eggs, lightly beaten  250g Greek-style yoghurt, plus extra to serve


 1 tbsp freshly grated nutmeg  1 tsp baking powder  1 x 20cm (8in) round springform cake tin


1 Preheat the oven to 180°C/gas 4. Line a 20cm (8in) springform cake tin with baking paper.


2 In a bowl, combine the 150g (5oz) ground pistachios, the almonds, sugar, butter and salt, and stir with a wooden spoon until it all comes together. Spread half the mixture evenly over the base of the cake tin.


3 Combine the remainder of the mixture with 26 | THE WESTCOUNTRY FOODLOVER


the eggs, yoghurt, nutmeg and baking powder and beat until you have a smooth and creamy mixture. Pour into the cake tin, then scatter with the 75g (3oz) chopped pistachios.


4 Bake for 45 minutes to an hour, until golden. Leave to cool, then cut into slices and serve with a dollop of yoghurt.


Spice Trip, Stevie Parle and Emma Grazette Published by Square Peg F


ovenproof dish with half the lamb mixture. Cover with half the rice, then the remaining lamb and, finally, the remaining rice. Pour in the saffron water.


6 Place the flour in a large bowl and work in enough cold water to make a stiff dough. Knead until you have a smooth dough, then roll out with a floured rolling pin and use to cover the dish. Pinch the sides to make sure it stays tight. Bake for 20–25 minutes, until the bread dough has turned golden.


7 Serve the biryani with the bread crust intact for your guests to break into. Arrange the rose petals, coriander leaves and pomegranate seeds on the side to sprinkle over the rice.


Spice Trip, Stevie Parle and Emma Grazette Published by Square Peg


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