This lamb dish gets its kick from a fiery Scotch bonnet pepper. They're one of the hottest peppers you'll find in grocery stores, so reduce the amount used if you don't like your curry overly spicy. Serve with roti or rice, and garnish with fresh thyme leaves, if you like.
I once tasted Hungarian cabbage rolls in a family-owned restaurant in Winnipeg. When they closed down I knew that I couldn't live without this comfort food and created my own version with more spices, chicken rather than meat and tons of sauce. I serve them with whole, sauteed mushrooms and crusty bread.
This chunky fruit sauce has a subtle orange flavour that complements turkey beautifully but suits roast chicken, duck, goose or pork as well.
A coil of sausage is a dramatic way to grill sausages for a crowd. As most sausage is sold twisted at intervals into links, you will need to ask your butcher ahead of time to set aside a 3 lb (1.5 kg) piece.
David Ramsay of Robinson's Independent grocers is the butcher of choice for many people in the Manotic area of Ottawa, including food personality Pam Collacott. Because this steak has a pocket that's stuffed, ask for the steak with its cap off.
If you're unfamiliar with tofu, this salad is a good way to try it. The strips of tofu are similar to marinated mozzarella in appearance, taste and texture. Serve this salad as a light lunch or first course with crusty bread.
Rich chocolate is studded with chunks of dried fruit and crunchy nuts to create a lovely sweet and slightly salty bark that's perfect for gifting.
Celebrate with our delicious "Easter Dinner, Help Yourself!" buffet menu -- it's bursting with flavour and feeds 12!
