Salaric Cooking

My neighbour Maureen gave me this recipe along with a tub of rosehips from her garden – I then went and got alot more rosehips from my garden to make it worth while putting the preserving pan on – but then I have a huge pan!

Her recipe goes: *1 lb rosehips *1/2 pt of water *3/4 lb sugar per 1lb of pulp

Wash and cut tips off the rosehips (she’d already done this on the ones she gave me!) Simmer until tender Press through a sieve – this is the nasty hard work bit Put pulp in pan with sugar Simmer till thick – this bit takes suprisingly little time

*2 artichokes (jurusalum) *2 small broccilis *5 medium sized dried chillis *1 medium onion *1/2 teaspoon of dried chopped garlic *1 cup of sunflower oil *1 1/2 teaspoons of cumin powder *1 teaspoon of Turmeric *1/4 teaspoons of cinnamon

Use the Indian method of Chaunce – fry the spices then add onions until slightly brown add the other stuff and simmer.

Its really tasty.

One of things I miss about now living in the country were I do is that when me and my husband lived in Essex there was this fantastic Indian Take Away – it was so good that we ordered a huge vat of veggi and a huge vat of meat curry for our wedding reception from them!

They sent us lots of complementary popadoms with that order but then it was right on the train plateform so normally once a week we got something from them – even if it was just a naan bread to munch on the walk home.

They are situated in one of the old station buildings actually on the plateform!

So if you are ever in the Harold Wood area then give it a wirl!

The address is:

Jasmin Indian Take Away Platform 4 Harold Wood Station Gubbins Lane Romford Essex RM3 0BL

My friend Andy sent me these dip recipes.

Mayonnaise Pesto Dip Mix 3 tablespoons mayonnaise with 1-2tsp green/red pesto.

Mayonnaise Sweet Chilli Dip Mix 3 tablespoons mayonnaise with 1tsp sweet chilli sauce.

Mayonnaise Mustard Dip Mix 3 tablespoons mayonnaise with 1-2tsp wholegrain mustard.