Recipes: Comfort food for cosy nights in
Just in time for those cooler November evenings, our resident chef Jess Murphy of Kai restaurant, Galway shares sweet and savoury delights to keep you warm this month
Roasted pumpkin salad with cavolo nero, orange and sherry raisins
During a trip to Beirut I discovered the Al Nakhil brand of tahini, which is super smooth and nutty; it’s now the only type of tahini we use in Kai. The sherry raisins need to be soaked at least overnight, but I’d recommend keeping a jar in the fridge at all times. They’ll never go off, and they’re perfect over roast...
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