Roasted Parsnips

These popular root vegetables are deliciously versatile. Steam them and mash them with potatoes as an accompaniment to a stew or cut them into wedges and roast them.   Serves 4   500g parsnips, trimmed and sliced lengthways 2 tbsp fresh white breadcrumbs Himalayan pink salt and pepper 4 tbsp extra virgin olive oil Preheat…

Stuffed Olive Pakoras with queen olives stuffed with pimentos

Stuffed Olive Pakoras with queen olives stuffed with pimentos

Prep: – Cook: – Serves: 2 Ingredients: 100g gram flour or besan 1/2 tsp salt 1 green chilli, finely chopped 1/4 tsp cumin seeds, crushed 1/4 tsp coriander seeds, crushed 8-10 Leonardo Queen stuffed olives Oil for deep frying Method: In a large bowl, tip in the gram flour with the salt, chilli, cumin and…

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…

Spiced Sweet Potatoes

Spiced Sweet Potatoes

Prep: – Cook: – Serves: 4 Ingredients: 600g sweet potatoes, peeled and cut into bite sized chunks 1/2 tsp salt 2 tbsp sunflower or olive oil 1 green chilli, chopped 1/2 tsp cumin seeds a few washed and chopped coriander leaves, for garnish Method: Bring 600ml water to the boil in a large saucepan over…

Tomato Chutney

Tomato Chutney

The word chutney is known to have come from the Hindi word ‘chatna’ which means to relish or taste. Fundamentally Indian chutneys are made with vegetables, fruits, nuts and spices ground together into a condiment eaten with main dishes.