SamosasMy mate John brought me some samosas to try. They're from a shop on Green Lane Road and are superb. Mind you, the Tamarind dip which accompanied them about blew my brains out!

I've made my own samosas in the past using a combination of recipes from Madhur Jaffrey and Pat Chapman of the Curry Club. I've been pleased with the results and far prefer the home-made pastry to bought filo. They take time though as rolling the pastry, making cone shapes, and then filling them, is a bit fiddly.

I've now refined the process by using my pasta machine to roll the dough.

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