Category: Food Recipes

I first came across this desert a couple of years back in a local restaurant, Afat’s Grill, and I made a note of the recipe. (I appreciate when the waiting staff know the recipes of the food served.) I struggled to find the main ingredient until we did our bi-annual trip to Hyson Green in Nottingham where you can stock up on reasonably-priced ethnic food ingredients. It was later that I discovered the ‘Western’ term for Seviyan is vermicelli – it’s a type of pasta. The desert is simple to make, tastes delicious but be warned, you need a lot of milk.

Use up any cans of beans you have in the cupboard for this classic French sausage casserole. Made in a slow cooker, it’s a great batch-cook for the freezer. credit: bbcgoodfood.com/recipes/sausage-cassoulet