Sainsbury's Magazine, January 2017

  • Kedgeree with salmon

    Kedgeree with salmon (page 21)

    from Sainsbury's Magazine, January 2017 Sainsbury's Magazine, January 2017 by Tom Daley

    • Categories: Rice dishes; Breakfast / brunch; Main course; Cooking for 1 or 2; Winter; British; Dairy-free
    • Ingredients: salmon fillets; spring onions; curry powder; turmeric; dried chilli flakes; brown basmati rice; vegetable stock; courgettes; frozen peas; eggs; parsley
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Notes about Recipes in this book

  • Natasha Corrett's cardamom, blackberry and vanilla quinoa porridge

    • chezlarios on February 26, 2023

      I used oat milk rather than rice milk, and added a couple of drops of vanilla rather than using pods. The end result was fine, and an interesting use of quinoa, but it hardly seemed worth the time and effort! (I did not, however, add any toppings - maybe that would have made a difference?)

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  • Published Jan 01 2017
  • Format Magazine
  • Page Count 164
  • Language English
  • Countries United Kingdom