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- 2 medium sweet potatoes
- 1 teaspoons coriander seeds
- 2 dried red chillies
- teaspoon ground cinnamon, plus a little extra
- sea salt
- freshly ground black pepper
- 2 spring onions, trimmed and finely chopped
- 1 large free-range egg, beaten
- 150 g butter
- 6 sheets filo pastry
- 1 red onion, finely sliced
- 1 bunch fresh watercress
- 1 bunch fresh mint, leaves picked
- 1 bunch fresh flat-leaf parsley, leaves picked
- 4 tablespoons fat-free natural yoghurt
- 3 lemons, 1 juiced, 2 cut in half
- extra virgin olive oil
- 1 pinch ground cumin
Directions:View on Jamie Oliver
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