Month: November 2017

Fresh, green and positively bursting with the joys of spring – behold the spring green pakora. A fantastic way of using up any manky old greens that need bit of…

It’s definitely crumble weather. I like to spice mine with stem ginger and cardamom. A touch of coconut in the topping makes for the perfect bowl of exotic comfort. serves…

Behold the traditional creamy Bengali aloo saag pie. Made by countless generations of Bengalis before me and whole lines of master bakers before them, passed down from generation to generation…well,ok…

This is the stuff I grew up on. It never fails to surprise me how the humble combination of pulses, spice and veg can be so moreish. I find myself…

x If like me, you’ve been delighted to learn that just about everything you’ve always suspected about meat, eggs and butter was correct (http://www.theguardian.com/lifeandstyle/2014/mar/23/everything-you-know-about-unhealthy-foods-is-wrong) – (my hyperlinks are playing up)…

Whenever I find myself feeling “homesick” for Japan and Japanese food, it’s not the niku jagas and shabu shabu’s I crave (although they do have their place) but more often…

A deeply refreshing way to combat all this humidity and super easy to make. Don’t expect any big, bolshy in your face flavours, this is all subtlety and lightness. I’ve…

So here we are, back from holiday. Back from the first time abroad in about 3 years, browner, more chilled, slightly stupefied after the flight from hell and totally ravenous.…

salty, sweet, creamy and deeply umami – miso caramel is nothing new, but it does taste shockingly good poured hot over cold vanilla ice cream and topped with toasted coconut.…

The taste of purest summer (even if it is a bit schizo and drizzly out there). Especially good with a bit of grilled dsalmon on the side. Lunch box leftovers…