This cake is light and fluffy with the refreshing, summery touch of lemon, almond and raspberry. It’s great for picnics! Ingredients For the Cake Batter200g caster sugar 200g self-raising flour (or plain flour + 2tsp baking powder)200g softened butter4 large eggs1 tsp vanilla extract1 tsp baking powderzest 1 lemon (unwaxed) For the Syrup50g caster sugar50ml water50ml almond liqueur/Amaretto (optional) Filling250g … Read More
Papdi means pastry, and this is a quick and easy recipe for Papdis which are a delicious snack to eat with dips, hummus or chutney, or scrunched up as a chaat. Ingredients100g plain flour¼ tsp salt¼ tsp chilli powder¼ turmeric powder¼ tsp garam masala¼ tsp carom seeds1 tbsp dried fenugreek leavesSunflower oil Method – In a large bowl, add the … Read More
Comforting, light and delicious! The flavour of the tarragon and lime in the salad dressing complement the lemony chicken perfectly. Ingredients 1 whole chicken leg on the bone (or 2 thighs or 2 drumsticks)thumb-size piece of ginger, grated2-3 garlic cloves, gratedjuice and zest of 1 lemonfreshly ground black peppersalt1 tsp dark soy sauce2 tsps sunflower, vegetable or olive oilsalad leavescherry … Read More
Pav bhaji with a twist – a quick and easy way to prepare it at home, using store cupboard spices, ready in 30 minutes! Ingredients2 large potatoes, peeled and chopped2 tbsp sunflower oil2 onions, finely choppedthumb-size piece of ginger, finely chopped2-3 garlic cloves, finely chopped1 red pepper, chopped1 green pepper, chopped3 tomatoes, chopped1 tsp salt1 tsp turmeric powder1 tsp ground … Read More
A great way to cook seasonal asparagus, this is a lovely quick vegetarian stir fry, ready in minutes. The paneer absorbs all of the flavours of the chaat masala and goes really well with the asparagus.
This recipe uses basic store cupboard spices and is so simple to prepare, simply pop it in the oven and you can relax while it cooks!Serves 4 Ingredients1 tsp cumin seeds1 tbsp coriander seeds6-8 cardamom pods2 onions, finely chopped2 tbsp butter2 tbsp of sunflower oil2 potatoes, peeled and quartered2 green chillies, whole with a slit cut along the length1 tsp … Read More
Perfect at any time of year, but especially great in the summer, this is one of my favourite recipes and the Baharat spices really add a lovely middle eastern hint. Allow enough time to marinade the chicken before you want to start cooking for maximum flavour!
A delicious egg yoghurt curry with onions and peppers. Dried fenugreek leaves add to the beautiful flavour and the egg yolks give extra richness and depth to the sauce.Serves 4 Ingredients12 eggs2-3 tbsp sunflower oil2 onions, finely chopped1 green pepper, chopped1 bay leaf1 cinnamon stick1tsp cumin seeds2tsp ginger garlic paste200g passata4tbsps natural yoghurt1 tsp salt1 tsp turmeric1 tsp garam masala1 … Read More
A great recipe for an ‘everyday’ vegetarian/vegan meal – brown lentils cooked beautifully with tomatoes. The jaggery adds a delicious sweetness to the spiced lentils. Ingredients For the Lentil Dhal3 tomatoes, finely chopped2 tbsp sunflower oil1 tsp cumin seedsfresh curry leavestomatoes, chopped2 tsps ginger garlic paste1 tsp turmeric1 tsp salt1 tsp chilli400g brown lentils1 tbsp jaggery, grated (or dark brown … Read More