INGREDIENTS
2
Bay leaves, fresh
2
Chillies, fresh red
1
bunch Flat-leaf parsley, fresh
2 cloves
Garlic
2
Limes
1
bunch Mint, fresh
1
Pomegranate
7
Spring onions
200 g
Veg such as brussels sprouts, cooked green
400 g
Veg such as parsnips, roast
6
Eggs, medium free-range
300 g
Basmati rice
4
Cardamom pods, whole
3 tsp
Coriander seeds
1 tsp
Turmeric, ground
1
Rapeseed or olive oil
1
splash White wine vinegar
3 tsp
Cumin seeds