Heat the oil in a large saucepan and braise the onions until golden, about 5–10 minutes. 3. Add the meat and spices and cook, covered, over a medium heat for 35–45 minutes, or until tender. 4. Add the ...

Mix in the chives, onion seeds and the green parts of the spring onions. Season to taste with salt and pepper. Dress the tomato salad with the beef dripping dressing and serve immediately.

Tomatoes, preferably straight from the vine, the taste-enhancing onion, and sour cream. This was how the best salad for hot ...

A super-quick tomato relish to serve with your curries. There's a nod to the tomato and onion salads you get in curry houses, but this one is bursting with fresh flavours. Stir all the ingredients ...

Slice the onion thinly and soak in cold water. Construct the salad interleaving rows of tomato, cucumber and onion rings (not whole slices). When complete, dress with a little salt and pepper and a ...

Choose fresh and high-quality ingredients: Use firm and ripe tomatoes, crisp cucumbers, and onions with a mild flavor.

Store the leftover dressing in a container in the fridge; it keeps for several weeks, and it takes only a few minutes to slice more tomatoes the next time you want this salad. If you don't have a ...

3. Transfer the chiles to a bowl and add the onion, tomatoes, cilantro and 1 tablespoon of the harissa. Season the salad with salt and pepper and let stand for 10 minutes. 4. Meanwhile ...

Preheat the oven to 190°C. Heat the oil in a large pan and add the onions and pepper. Cook gently until softened. Add the mince and stir until the meat changes colour. Stir in the garlic, spices, ...

Drain beans. Stir in tomato paste, tomatoes, coffee, beans, and stock. Bring to a boil, then reduce heat to low; simmer 30 minutes (or 1 hour). Break chocolate into pieces; stir in during last 5 ...