Recipes

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.

Quinoa Salad with Roast Squash & Za’atar

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Quinoa is incredible! It’s a complete protein containing all 8 of the essential amino acids your body needs. Perfect for veggies, vegans and those with a gluten allergy, you can eat it hot or cold much like cous cous. Hailed as a super crop it was discovered by the Incas and there are rumoured to be some 1800 varieties.

Cherry Compote

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Cherries can be expensive, so it’s worth buying extra when they’re in season and at their best, ready for making into a compote.¬†You can then enjoy them all year round.

Cardamom Spiced Fudge

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I love making my own fudge, and they make the perfect gift. You can taste the love in each and every piece.

Banana Sultana Cake

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My father loves bananas and always asks me to make this recipe when he comes to visit. It’s almost effortless and freezes amazingly.

Sweet Cinnamon Palmiers

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Palmiers are a puff pastry biscuit that can be made sweet or savoury. They are unbelievably easy to make and always seem to impress, especially when you wrap them up and give them as gifts. Perfect for any occasion!

Cumin Roast Aubergines with Chilli & Mint

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Roasting aubergines brings out their sweet flavour. Add a little chilli and mint and you’re onto a winner.

Cinnamon Carrot Cake

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I’m sure you won’t believe me but these little treats are actually low in fat! They are made using rapeseed oil so they stay moist, and I’ve used half wholemeal flour and half self raising flour to make the cake batter.

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