For the best parathas, with a smoother texture, do as the Indians do and "sift" your wholemeal flour. Weigh the flour after sifting it, then pour the coarse bran bits left in the sieve back into the ...

Grease a baking sheet with melted butter. Cream together the butter and the caster sugar in a bowl until light and fluffy. Beat in the egg and then sieve the flour once, returning the bran to the ...

Heat the lard (or butter and oil) in a large casserole dish or saucepan over a medium–low heat. Add the onions and sweat down ...