Rhubarb Mango and Strawberry Crumble

Rhubarb Mango and Strawberry Crumble

This recipe makes the most of seasonal fruits such as rhubarb. I’ve added mango but if you have any blueberries, you could put those in. The ginger adds a touch of spice to a traditional crumble which is normally prepared using apples.   Serves 4   400g chopped rhubarb or approximately 3-4 sticks, chopped and…

Indian Veg Puffs

Indian Veg Puffs

This is a great way to use up any leftover vegetables or even any fairly dry curry as a filling for these street food style Indian puffs which are technically pastry encased savoury treats.   Makes about 8-10 puffs    2 tbsp sunflower oil 1 onion, chopped 2 green chillies, chopped 1/4 tsp turmeric or…

Fresh Green Coriander Chutney

Fresh Green Coriander Chutney

Coriander Chutney is an eternal favourite: it goes well with many snacks, such as pakoras or onion bhajis. It is often used as a relish when making vegetable sandwiches in India. Serves 4 75g-100g coriander leaves, washed and coarsely chopped 2.5cm/1in piece fresh ginger, peeled and roughly chopped 2 green chillies, roughly chopped Juice of…

Egg Curry

Egg Curry

This curry is a street snack favourite in India especially in Mumbai where they are eaten Eggs are an excellent source of high quality protein and provide vitamin D to keep bones and teeth strong. And to check whether eggs are fresh, place an egg in water, if it sinks it’s fresh, if it’s stale…

Green Beans with Potatoes

Green Beans with Potatoes

Prep: – Cook: – Serves: 4 Ingredients: 200g potatoes, washed 400g green beans, topped and tailed 2 tbsp sunflower or olive oil ½ tsp cumin seeds 1/4 tsp turmeric 4-5 garlic cloves, chopped 2 tsp peeled and grated root ginger Method: Place the potatoes in a pan of water and partially boil them in their…