Taste was Rosemary’s muse. It didn’t matter how basic or preserved (tinned) the ingredients were – her focus was how could you get the best taste out of them. Often, the freshest foods weren’t always available. This is typical of recipes she liked to collect, elevating a simple boiled rice dish to give it a bit of kick, when a meal needed a little something-something… Don’t skimp on the shallots.

Ingredients

• 500 g long grain or basmati rice
• 60 g butter
• 125 g slivered almonds
• 8 shallots
• 1.5 teaspoons curry powder/paste of your preference
• salt and pepper

Method

• Cook rice in boiling salted water – 15 mins
• Melt butter in pan and gently saute almonds, finely copped onions, curry powder, and salt and pepper until almonds are lightly golden
• Add to hot rice – toss until mixed.