You can sometimes find fresh fenugreek leaves in Asian supermarkets and this is a great recipe for when you do find them. These parathas are fantastic eaten hot, or equally great at room temperature for a picnic or in a lunch box. Ingredients1 bunch fresh fenugreek (methi)300g chapati flour½ tsp salt½ tsp turmeric powder½ tsp …
Asparagus and Paneer Sabji
A great way to cook seasonal asparagus, this is a lovely quick vegetarian stir fry, ready in minutes. The paneer absorbs all of the flavours of the chaat masala and goes really well with the asparagus. Ingredients2 tbsp rapeseed oil1 large red onion, thinly sliced1 tomato, thinly sliced400g asparagus½ tsp salt225g paneer1 tsp chaat masala …
Egg yogurt curry
A delicious egg yogurt curry with onions and peppers. Dried fenugreek leaves add to the beautiful flavour and the egg yolks give extra richness and depth to the sauce. Serves four Ingredients12 eggs2-3 tbsp sunflower oil2 onions, finely chopped1 green pepper, chopped1 bay leaf1 cinnamon stick1tsp cumin seeds2tsp ginger garlic paste200g passata4tbsps natural yoghurt1tsp salt1tsp …
Brown lentils with jaggery
A great recipe for an ‘everyday’ vegetarian/vegan meal – brown lentils cooked beautifully with tomatoes. The jaggery adds a delicious sweetness to the spiced lentils. Ingredients – for the lentil dhal3 tomatoes, finely chopped2tbsp sunflower oil1tsp cumin seedsFresh curry leavesTomatoes, chopped2tsps ginger garlic paste1tsp turmeric1tsp salt1tsp chilli400g brown lentils1tbsp jaggery, grated (or dark brown or …
Pesto, pepper and mozzarella stuffed loaf
This is a lovely make ahead recipe for a picnic loaf, using a simple cob or any round white loaf. Simply hollow out the loaf and fill with layers of delicious Mediterranean ingredients for the perfect picnic centrepiece. Ingredients 1 white cob, or round loaf1 garlic clovePinch salt40-50g fresh basil leaves25g pine nuts, cashew nuts …
Peanut masala stuffed baby aubergines
Baby aubergines are usually found in Asian supermarkets, and have a quite different taste to larger aubergines. If you can’t find them though, you can substitute normal sized aubergines, cut into chunks. Leaving the peanuts in their skin really adds to the nutty flavour. Serves 4 Ingredients For the filling:80g peanuts, skin on2 tbsp gram …
Easy Chicken or Vegetable Biryani
An easy version of a biryani, a great one pot meal for sharing with friends. You can easily halve the quantities for a smaller meal, and swap the chicken for a range of vegetables for a vegetarian version. Ingredients4 onions, roughly chopped4-5 tbsp sunflower oilCinnamon stick2 bay leaves3-4 cardamom pods2-3 star anise2-3 cloves600g basmati rice4-6 …
Potato and Onion Focaccia
A simple recipe for a great summer bread, perfect for sharing at family picnics and barbecues with friends. Almost a meal in itself and delicious dipped in flavoured oil. Makes one loaf Ingredients 500g strong white bread flour10g salt10g quick action dried yeast380-400ml lukewarm water60-70ml good quality extra virgin olive oilHandful of new potatoes, thinly …
Rainbow Chard and Potato Sabji
Use the beautiful rainbow colours of seasonal chard to make a quick and delicious vegan dish. If you don’t have chard, you can make this with kale or even humble spinach. A perfect accompaniment or side dish for any curry. Serves 4 Ingredients 600g rainbow chard2 tbsp sunflower or rapeseed oil1 tsp cumin seeds1 medium …
Mushroom Pepper Noodles
A quick, easy and completely delicious way to serve up a healthy meal for the whole family, packed full of vegetables and flavour. Keep it vegan by using mushroom sauce. Serves four Ingredients ½ cabbage (sweetheart or Chinese), thinly sliced1 red pepper, thinly sliced1 carrot, grated2 tbsp sunflower oil1 tsp sugar4 nests medium egg noodles120g …