Recipes

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.

Lamb Chops with Tamari, Cinnamon & Honey

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As a lover of lamb chops, I’m always thinking of new ways to make them taste delicious. This simple recipe is quick and has an Asian feel to it. 

Lemon Madeleines

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Madeleines are a classic French cake baked in traditional scallop shaped madeleine moulds. They can be tricky to get just right, and when made well they are lighter than air. This recipe was taught to me by a baking expert and it hasn’t failed me yet.

Crispy Okra

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Okra, Bhindi, Ladies Fingers, whatever you like to call it – I never enjoyed them much when I was young, but then I tried it like this.

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.

Coriander Sesame Crusted Tuna

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This recipe has a sort of Japanese feel with a touch of spice. Encrusting the tuna steak with spiced sesame is a wonderful way to add texture and flavour, and I like serving it with some cooling cucumber with a mustard soy dressing. 

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.

Roast Duck with Ginger & Plum

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For this recipe I’ve borrowed flavours from China. It’s really simple yet impressive so great if you have someone coming round for dinner. I like to serve it with some fragrant sautéed pak choi.

Difficulty

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