Shelina Permalloo takes a trip down Memory Lane
Today we’re sharing her latest feature for the Huffington Post, in which she details her personal recipe for a traditional Mauritian Rougaille. Traditionally made with corned mutton in Mauritius, Shelina’s version uses a simple tin of corned beef, easily found in the UK, along with other classic store cupboard ingredients. Hungry? It’s easy as pie and tastes divine so get cooking!