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Ingredients 1 x 350g jar Loyd Grossman Madras Curry Sauce 300g raw king prawns, peeled 1 tbsp coriander, roughly chopped 1 lemon cut into wedges Method 1. Pour the Madras Curry sauce into a saucepan and bring to the boil. Reduce the heat and simmer until the sauce has become a thick paste, then leave to cool. 2. Thread the prawns onto small skewers and place in the cooled Madras Curry marinade (if using wooden skewers, soak them beforehand to prevent burning). 3. Cook the prawns under a hot grill or BBQ for 10-15 minutes, turning once, until pink. 4. Garnish
Ingredients 1 x 150g Loyd Grossman Tomato & Basil Pasta Sauce 1 tbsp olive oil 150g of cooking chorizo, diced 1 red pepper, diced to small cubes 1 medium red chilli, thinly sliced 200g paella rice, preferably Calasparra rice 1 pinch saffron 2 tsp smoked sweet paprika 600ml boiling chicken or vegetable stock 6 large prawns, shell on 225g fresh cooked mussels, king prawns and squid rings 100g frozen peas 2 tbsp fresh flat leaf parsley, chopped 1 lemon, cut into wedges Method 1. Heat the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and fry