Recipes

  • Tag dig

    Tah Dig (Persian Rice)

    I finally got around to trying a different rice cooking technique and I'm immediately converted. It's actually a little annoying ...

    6th September 2017

  • Butternut squash, carrot and ginger soup

    Butternut squash4 carrots1 onionGarlicLarge hunk of gingerVegetable stock I made this the other day of lunch and it was so ...

    6th September 2017

  • Sausages, wine and mushrooms

    Quality sausagesShallotsGarlicVegetable stockRed wineFresh thyme, rosemary and bay leavesLarge flat mushroomsGrainy Dijon mustardWhole black peppercorns I've made this with veggie ...

    6th September 2017

  • Baked gnocchi with cream, spinach and ricotta

    Shredded red onionChopped garlicWhite wineDouble creamChopped parsleyGnocchiFresh spinachSalt and papper In a large saucepan fry the onion and garlic in ...

    6th September 2017

  • Green beans, ginger, sesame and chilli

    Green beans (Snap, String, Fine etc)Fresh gingerFresh red chilliesSesame seedsOilSalt Trim, then boil the green beans for a couple of ...

    6th September 2017

  • Spinach Dal

    Turn the heat off on the tarka dal and mix in fistfuls of ribbon-chopped fresh spinach. The spinach will wilt in the ...

    6th September 2017

  • Mustardy salad dressing

    Olive oilBalsmaic vinegarGrainy Dijon mustardSalt and pepper Pour equal amounts of oil and vinegar into a jar. Add a teaspoon ...

    6th September 2017

  • Sumac chicken skewers

    Sumac's beautiful deep red flecks and tangy, astringent, slightly bitter taste works brilliantly with chicken. Perfect for the barbecue. Chicken ...

    6th September 2017

  • Bombay potatoes

    Chaunk (curry tempering)Peeled boiled potatoesFresh mint Make a chaunk (curry tempering) with whatever you have to hand, though mustard seeds and turmeric ...

    1st September 2017

  • Fennel with wine and cream

    Fennel bulbButterOlive oilDouble creamWhite wineBay leafSalt and pepper Get a large frying pan on the heat with a generous amount ...

    1st September 2017

  • Feta and spring onion baked potatoes

    Plain baked potatoes can be heavy going, but done this way I find myself always wanting another one. Try them ...

    1st September 2017

  • Tarka Dal

    Dried Chana dalChaunk (curry tempering)2 red onions, roughly choppedFresh garlic, slicedFresh coriander Rinse the Chana dal and boil in lots ...

    1st September 2017

  • Spiced cauliflower fritters

    1 cauliflower4 eggsPlain flourChaunk (curry tempering)1 shallotFresh corianderSalt Make a light chaunk (curry tempering) with cumin and mustard seeds, turmeric, chopped fresh ...

    1st September 2017

  • Brainsed red cabbage

    Braised red cabbage

    1 red cabbageButterCider vinegarRedcurrent jellyGrated or ground nutmegCinnamon stickSalt and pepper Many recipes include fruit such as cranberries or apples. ...

    1st September 2017

  • Smoky aubergine, tomato and peanut curry

    Burnt smoky auberginesSpicy tomato curry baseChaunk (curry tempering)PeanutsCoriander A take on Baingan Bharta, a largely northern Indian recipe of mashed ...

    1st September 2017

  • Cumin rice

    Plain boiled riceCumin seeds While the plain boiled rice is cooking throw in a fistful of cumin seeds. They swell up as ...

    1st September 2017

  • Halloumi, spinach and almond curry

    Hunk of halloumi cheeseFresh spinach leavesCreamy almond and tomato curry baseFresh coriander, chopped Cut the halloumi into nugget-sized chunks and ...

    1st September 2017

  • Basic crêpes

    2 large eggsPlain flour50 - 50 milk water mixSaltButter Beat the eggs and enough flour together to make a smooth ...

    1st September 2017

  • Creamy almond and tomato curry base

    Chaunk (curry tempering)2 red onionsHalf a stick of cinnamonTomatoes (6-8 large fresh, chopped)Finely ground almondsCow cream or coconut creamNigella seedsCoriander ...

    1st September 2017

  • Broccoli parmesan cheese

    Broccoli (normal, or fancy if you have a few quid)Béchamel sauceGrated parmesan Simmer the broccoli for a couple of minutes ...

    1st September 2017