Put the oats and almonds in a large non-stick frying pan and dry-fry over a medium heat for 4-5 minutes, stirring occasionally until light golden-brown. Remove from the heat and leave to cool.

Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool. Meanwhile, for the topping, heat the butter, condensed milk and golden syrup in a saucepan, stirring ...

5. Now, add the onion paste and saute it till it's a light golden brown in color, add the ginger and garlic paste and cook the aromatic spice base with a little water until it's a rich but light ...

2. Now add the onions, garlic and ginger and sauté them gently until they take on a light golden brown color. Turn up the heat and then add the spice powders. 3. Toast the spices on a high heat until ...