Spice rub
Photography by Photography by Becky Nunes.
INGREDIENTS
1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 teaspoons sweet smoked paprika
1 teaspoon salt
2 cloves garlic, crushed
2 tablespoons oil
METHOD
Toast the coriander and cumin separately in a dry pan and grind. Combine with the other rub ingredients in a small bowl and coat the sirloin on all sides. Cover and allow to marinate, refrigerated, for a couple of hours or overnight. Allow to return to room temperature before cooking
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!