HELLO magazine



Serves 2 Preparation time 20-25 minutes Cooking time 25-30 minutes


• Olive oil, for frying• ½ large white onion, peeled and diced• 2 cloves garlic, peeled and chopped• 1 fresh red chilli, deseeded and finely chopped• A pinch of chilli powder• 1 tsp ground cumin• 1 tbsp Spanish sweet smoked paprika• 1• ¼ tsp demerara sugar• 1 x 400g tin chickpeas, drained and rinsed• 350ml/12fl oz passata• Salt and freshly ground black pepper, to season• 12 raw large king prawns, shelled with heads on

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da HELLO magazine

HELLO magazine3 min lettiCookbooks, Food, & Wine
Bunny Business
Spring has sprung so it’s time to hop to it and treat your little ones to some Easter Bunny-approved treats from leading children’s cookery author Annabel Karmel. Get the kids in the kitchen and have fun making these family-friendly yummy delights
HELLO magazine3 min lettiRegional & Ethnic
The Big Batch
Serves 4 Preparation time 10 minutes, plus soaking Cooking time 30-40 minutes Sugar 16g Cals 467 • 8 slices bread (approx. 420g/14oz), cut into 2.5cm/1in squares• 200g/7oz frozen or fresh blueberries• 5 eggs• 600ml/1pt semi-skimmed milk• 1 tsp vani
HELLO magazine3 min letti
After The Huge Success Of Her Photo Contest The Duchess Of Cambridge Puts Her ‘Hold Still’ Winners In The Frame As Her Unique New Book Is Announced
It became her passion project during the early part of the coronavirus pandemic, as she sought to document the nation’s experience of life in lockdown. Hold Still, the Duchess of Cambridge’s photography contest, attracted more than 31,000 entries aft