I think it makes a lovely summer Sunday lunch served hot or cold with this spicy apricot chutney. Preheat the oven to 160C/325F/Gas 3 (140C fan). Place the gammon in a deep saucepan that it just ...

Combine gram flour, refined flour, cumin seeds, chilli flakes, salt, green chilli, ginger, chopped coriander and oil in a bowl. 2. Mix well, add water as required and knead into a stiff dough. 3.

Bring to a simmer in a small saucepan over medium heat. Continue simmering until chutney becomes “jammy’ about 30 minutes. Slice pork between ribs and serve with chutney, warm or at room temperature.

3. Add apricot, green peas, chop ginger and green chilli, cashew nut and raisins, season the mixture with salt and pepper. Freeze the above mixture in sphere moulds for better shapes. Plunge the ...