This recipe is from one of my favourite books, ‘Falastin‘ by Sami Tamimi and Tara Wigley.Serves 4 Ingredients1 small cauliflower , cut into 4-5cm florets (300g)120g plain flour20g parsley, finely chopped2 eggs1 ½ tsp ground cumin¾ tsp ground cinnamon½ tsp ground turmeric½ tsp Aleppo chilli flakes½ tsp baking powder1 brown onion, finely chopped250ml sunflower oilsaltblack pepper For the Sauce250g greek-style … Read More
Dal Makhani is an Indian household staple and I’ve cooked it many times however, Dishoom do it a little differently and I wanted to give it a go so, this recipe is from Dishoom’s book ‘From Bombay with Love’!Serves 4 Ingredients300g black lentils, washed throughly and drained 10g ginger, grated2 garlic cloves, grated70g tomato purée1 tsp salt1 tsp chilli powder½ … Read More
This recipe is from Yasmin Khan’s book, ‘Ripe Figs‘ and is the perfect light-lunch meal. Serves 1. Ingredients200g greek yoghurt1 slice sourdough bread, toastedsalt½ tsp cider vinegar 30g butter¼ tsp aleppo pepper ½ garlic clove, crushed Method– Crack an egg into a small bowl. – Fill a pan with water. Add ¼ tsp salt, ½ tsp cider vinegar, and bring … Read More
Discover the ultimate Indian Style Tadka Dal recipe made by MUM! This aromatic and flavourful dish will elevate your meals to a whole new level. Perfect for any occasion!.Serves 4 people. Ingredientsghee/oil of choice400g tur dal, washed and drainedsalt turmeric powder1 brown onion, roughly chopped1 tsp cumin seedssmall handful of fresh curry leaves2-3 garlic cloves, roughly chopped1 large tomato, roughly … Read More
I am so excited to share this Khachapuri recipe from Katie Quinn’s book ‘Cheese, Wine & Bread‘. Perfect as lunch or light dinner. Ingredients230ml natural yoghurtoil of choicesalt5 tbsp unsalted butter, melted260g plain flour½ tsp baking powder1 aubergine, roughly chopped into 2cm cubes1 courgette, roughly chopped into 2cm cubes1 brown onion, roughly chopped1 red pepper, roughly chopped into 2cm cubes2 … Read More
Delicious Nepalese chana dal cooked with whole spices and given a lovely finish with a spicy tadka. Recipe is from “AYLA“, book by Santosh Shah.Serves 4 people. Ingredients280g chana dal (split chickpeas)2 bay leaves3 cardamom pods3 cloves1 cinnamon stick1 tsp salt½ tsp turmeric powder1 red chilli 2 red onions, finely choppedoil of choice1 tsp cumin seeds2 dried red chilli2 tomatoes, … Read More
This is a super simple recipe for any leftover chicken or ready-cooked chicken you may have in the fridge. It’s got plenty of flavour and crunch! Ingredients200g cooked chicken15g coriander leaves20g mayonnaise1 tbsp sunflower oil2 tsp harissa pesto1 baguette1 sliced tomato½ red onion2 large lettuce leaves Method– Roughly tear and cut the cooked chicken chicken and add to a hot … Read More
These vibrant and fresh Grilled Palak Paneer Wraps, Indian street style, are inspired by Saliha Mahmood Ahmed recipe, from her book ‘The Kitchen Prescription’.Serves 4 people. IngredientsFor the Marinade6 garlic cloves1 tsp cumin seeds1 tsp coriander seeds1 tsp chilli flakesjuice of ½ lemon2 tbsp extra virgin olive oilhandful baby spinach leaveshandful fresh coriander leavespinch of salt to taste For the … Read More
This is a delicious recipe for onion buns which taste stunning with the herby oil! The recipe is by Sami Tamimi and Tara Wigley and their book ‘Falastin’. Ingredients530g plain flour, plus extra to dust35g caster sugar7g (about 1 sachet) dried yeast3 large eggs150g unsalted butter, room temperature, cut into 2cm piecesoil of choice, to grease For the Filling100ml olive … Read More
These are easy, delicious vegetarian snacks that are ready in 15 minutes. This recipe is by Deb Perelman from her book ‘Smitten Kitchen Keepers’.Serves 4 people. Ingredients300g frozen peas, defrosted3 eggs½ tsp chilli powder½ tsp saltzest of 1 lemon½ tsp ground black pepper100g feta15g fresh mint leaves, finely chopped90g plain flouroil of choice2 tbsp greek yoghurtjuice of ½ lemon¼ tsp … Read More
