A slow-cooked Lamb Shanks recipe from Indian born chef, Alfred Prasad, is given fragrance by an infusion of Indian spices
Vegetable and Egg Fried Rice
Indian-Chinese is now a widely popular micro-cuisine across the sub-continent. This recipe is an inexpensive, yet wholesome & delicious one-dish meal. This recipe came from chef Alfred Prasad and was designed with the Living Below The Line challenge in mind (see below for more details).
Pork belly vindaloo
To chef Alfred Prasad, this pork belly vindaloo recipe is 'a thriving confluence of Portuguese, Indian and British food cultures'.
This potato recipe from Alfred Prasad is essentially an Indian spiced potato cake with a sago crust and a filling of puréed spinach flavoured with dried fenugreek leaves, served with date and tamarind chutney.