Have you mastered the perfect doughnut yet? Here are two flavour variations from the master himself, Paul Hollywood. Equipment and preparation: for this recipe you will need a deep-fat fryer and two small, disposable piping bags.
Sambhar (the soup) with vada (the doughnuts) is traditionally eaten for breakfast in the south of India and is a staple of street food stalls throughout the region.
These nuts are a just-right combo of spice and sweetness, and are perfect with a glass of something cold. These nuts provide 241 kcal, 2.5g protein, 4g carbohydrate (of which 4g sugars), 21g fat (of which 3g saturates), 1.5g fibre and 0.4g salt per portion.
Add a little luxury to spring greens by stir frying them with nuts and bacon. It also works well with savoy cabbage in winter months. This dish provides 233 kcal, 9g protein, 4g carbohydrate (of which 3g sugars), 20g fat (of which 3.5g saturates), 5.5g fibre and 0.9g salt per portion.