Recipes

Caraway Roasted Aubergines

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

Whole Stuffed Fish

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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.

Mustard Roasted Beets with Maple Pecan Dressing

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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

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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.

Best Lamb Curry Ever!

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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.

Hearty Lentil Soup

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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.

Fiery Steak Frites

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As you know I love to add spices into all my dishes to create excitement and although I agree that some recipes should be left alone, I do adore spicing up this one. This classic steak and fries has been fired up with chillies and your basic pantry spice staples, and I love it with wedges rather than fries to reduce the hassle of deep frying.

Sweetly Spiced Plum Muffins

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Muffins are great for breakfast or even as a treat, and the scents of sweet spices fill the air whilst they are baking. Easy to make and perfect to get the kids helping in the kitchen.

Miso Chilli Wings

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These chicken wings pack a punch. I’m using my favourite chilli sauce, Sriracha, to add some heat, but use whatever you can get your hands on. Anything fiery will work amazingly.

Sweet & Sour Lentils with Roasted Aubergine

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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.

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