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…
Archives: Menu Items
Chilli Beans
This is a quick and hearty dish which can be made within 20 minutes or cooked in advance and eaten a day later. Serves 4-6 3 tbsp olive oil 2 bay leaves 4-5 garlic cloves, finely chopped 2 onions, finely chopped 1 tsp ground cumin 2 tsp paprika A pinch of chilli powder a pinch…
Batata Poha - Potato with Rice Flakes
This is an easy dish to make with any leftover vegetables you have such as peas, and carrots 🥕. Poha is a type of rice that has been parboiled then rolled, flattened and dried to create flakes. Poha is also often known as chura and used to create savoury light snacks seasoned with spices such…
Exotic Fruit Salad
Prep: 5 Minutes Cook: 0 minutes Serves: 4 Ingredients: 1 ripe mango ½ pineapple or a can of pineapple chunks in water, drained 1 papaya 1 banana, sliced 2 kiwi fruit 8 strawberries, washed, hulled and sliced juice of ½ lime 1 small bunch fresh mint, leaves picked 1 tsp runny honey 200g yogurt Method:…
Vegetable Rissoles - Vegetable Chop
These are a vegetarian delight served in the street stalls of Kolkata. Most of these snacks are deep fried but I’ve created a ‘sauté’ version which tastes less greasy and if I may say, much better in flavour.
Olive Pakoras
Prep: 10 Minutes Cook: 15 Minutes Serves: Makes 8-10 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 olives Oil for deep frying Method: In a large bowl, tip in the gram flour with the salt, chilli, cumin and…