In Dhaka, winter is a double-edged sword. We love the foggy mornings, the wedding feasts, and our winter travels to exotic locations, but the dry air? Not so much.
I wear makeup pretty much daily, and I’m no stranger to the temptation of crawling into bed after a long day without bothering to take it off. But I’m also militant about dragging myself to ...
Both mature in the autumn and their high pectin content means they are brilliant for making the most stunning pink jelly. For this recipe you will need 4–5 sterlised jam jars (about 200ml/7fl oz ...
Remove from the heat. Strain the cooked fruit though a jelly bag or muslin-lined sieve set over a large bowl – press lightly on the surface to push the juice, leaving the fruit fibres in the muslin.