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.

Beetroot Cured Salmon

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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

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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.

Orange & Cinnamon Brioche

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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.

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.

Deliciously Rich Fruit Cake

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Everyone needs a good tried and tested rich fruit cake recipe up their sleeve. Whether you ‘feed’ it with brandy, marsala or alcohol of your choice is upto you, but make sure you make it a few weeks before you plan on eating it. It tastes much better if you let the cake mature, and if you are going to ice it then leave it to dry out around 1 week before so the icing sticks!

Basic White Loaf

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Every keen baker needs a good go-to basic white loaf recipe, and this is mine.

Hot Smoky Nuts

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I love the flavour combo in this recipe – sweet, sour, salty, hot and smoky. I’ve kept my spice mix pretty basic but you can really mix it up and add in whatever you fancy from your spice pantry.

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