14 December 2016
by Catherine Saxelby
Here’s my idea of a quick ‘sauce’ that can be dolloped over slow-cooked lamb or barbecued lamb. It also really lifts roasted eggplant to a whole new level. With yoghurt as the star, it’s also healthy and easy. I like recipes that require a minimal amount of effort and don’t chain me to the kitchen for hours. This is definitely one of those!
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