Gobi tamatar, beetroot-marinated salmon, pork chops with rhubarb – perfect dishes to make when there’s more than four of you around the table
This dish is inspired by the red spinach dish of Bengal. It uses kale as the texture is closest to the hardy red spinach we have in Kolkata. I try to substitute Indian vegetables with local British alternatives where possible to reduce the carbon footprint without compromising the soul of the dish.
Continue reading...