Recipes

Shakshuka

Tags: , , , , ,

Ideal for brunch, this North African dish has all the flavours you need – poached eggs in an aromatic sweet tomato sauce full of cumin, paprika and suitably herby. I’ve added a few twists of my own to add some extra zing.

Sweet Potato Chips with Thyme & Chilli Salt

Tags: , , , , , , , , , , , , ,

Chips or crisps, whatever you call them, are yummy when fried but much better for you when baked. These sweet potatoes are given a touch of flavour from heady thyme and fiery chilli.

Chilli Cheese Sablés

Tags: , , ,

Sablé is the French word for ‘sand’ and is a biscuit – almost like shortbread. It has the most delicious, crumbly texture which should only be baked until light golden brown.

Caraway Roasted Aubergines

Tags:

Aubergines have a wonderful texture when roasted and they soak up the lovely spice flavours in this recipe.

Whole Stuffed Fish

Tags: , ,

This is an ancient recipe of stuffing a whole fish with spices, sealing it in an earthenware pot, burying it in the ground and covering it with natural heat fermenters. I have had to change the recipe slightly to replicate this style of cooking for the modern day. Perfect for a dinner party. You can click here to see how to make it.

Beetroot Cured Salmon

Tags: , , , , ,

I’ve been curing my own salmon for years. It’s easier than you think and is much more impressive and tastier than store bought stuff.

Mustard Roasted Beets with Maple Pecan Dressing

Tags: , , , , , , , ,

Beets can taste strong when eaten raw, but they mellow and are rather sweet once roasted. Add some mustard, mixed leaves and maple roasted pecans and your boring salad days are over.

Figgy Jam

Tags:

Making your own jam is easy and you don’t need special equipment. Just have a read of my blog post to read about the basics.

Hearty Lentil Soup

Tags: ,

This recipe is full of healthy ingredients and can easily be adapted to suit vegetarians or those who feel they need some meat in their daily meal.

Orange & Cinnamon Brioche

Tags: , , ,

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.

Follow @anjali_pathak on twitter.