Every time I make this curry I always get asked what I added and how I made it, so I thought I would write it down and add it to my recipe collection. This is a great recipe to really turn up the heat, or if you prefer to keep it milder then add a little coconut cream at the end.
Brioche is an enriched sweet bread often eaten at special occasions in France. This is a recipe for a 1kg loaf but you can make these into small individual brioches if you like, and add any sweet spices such as nutmeg, cloves and even saffron.
I love green veggies. Spinach, kale, broccoli, you name it, I love it! This recipe uses spinach, watercress and rocket but you can add any greens you fancy. Toasted pine nuts stirred through after wilting is a great addition too.
Having a slice of cake with a coffee is a real treat and almost a must in my home. This coffee and pecan cake covers both bases, and you can add a splash of Marsala or Tia Maria if you fancy making it boozy.
Baking fish in salt is one of the surest way to keep it soft and succulent. I like to use rock salt with a little coriander seed and lemon to create my crust. And don’t be shocked by the amount of salt you need – it’s purely for the crust and you won’t eat any of it.
These lentils get their unique sweet and sour flavour from tamarind. Known as the ‘date of India’ it has both a sticky sweetness and also a tangy sourness. The aubergines are slightly crispy and add a beautiful texture against the silky lentils.