Top tip: Fresh is best!
3 Whole eggs
50ml white vinegar
500ml vegetable oil
300ml olive oil
2 anchovies
50 ml Worcestershire sauce
3 cloves of garlic
salt and pepper to taste
50g grated parmesan
Using a stick hand blender mix all ingredients together except the parmesan and oil.
Add the oils in a slow steady stream as you blend - it will get thicker as you add oil, not too fast or it will split!
Add the parmesan last
Korma paste 2 cloves of garlic a thumb-sized piece of fresh root ginger ½ teaspoon cayenne pepper 1 teaspoon garam masala ½ teaspoon sea salt 2 tablespoons groundnut oil 1 tablespoon tomato purée 2 fr
2 cup Basil 2 cloves garlic 1/2 cup Olive oil Grated Parmesan Black pepper ground blend first lot then stir in the second lot
10 medium ( 1 kg ) ripe tomatoes, peeled and chopped 2 large ( 400 g ) apples, peeled and chopped 2 medium ( 240 g ) onions, chopped 1 1/2 cups brown vinegar 1 cup brown sugar, firmly packed 1/ 4