Mango & cardamom syllabub
Delicious puds, ideal for a post-curry treat and perfect for entertaining as they can be made ahead
Bean & dill pilaf with garlicky yogurt
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 onionshalved and thinly sliced
- 25g butter
- 175g basmati rice
- 20g pack dillstalks and fronds chopped but kept separate
- 500ml vegetable stock
- 300g frozen mixed vegetablebroad beans, peas and green beans
- 100g Greek yogurt
- 1 tbsp milk
- 1⁄2 garlic clovecrushed
Nutrition: per serving
- kcal609
- fat18g
- saturates10g
- carbs99g
- sugars13g
- fibre10g
- protein20g
- salt0.63glow
Method
step 1
Fry the onions in the butter until golden. Add the rice and dill stalks; stir round the pan.
step 2
Pour in the saffron stock, bring to the boil, then cover and simmer for 5 mins. Add the beans and half the dill. Cook 5 mins more until the liquid has been absorbed into the rice. Meanwhile, stir the yogurt, milk and garlic together with seasoning. Spoon yogurt on top of the rice, then sprinkle with remaining dill.
