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Fennel, Rocket and Pear Salad
2 ripe pears1 medium fennel bulb2.5 oz rocket1 tsp poppy seedsZest of1 large lemon finely gratedFor the dressing1 large lemon, juice only3 tbsp olive oilCut the pears into quarters and then thinly slice. Cut the fennel bulb in half and slice very thinly. In a large bowl toss the pear, fennel, rocket, poppy seeds and Continue reading
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Caramel Figs
For this the figs have to be ripe. Find an ovenproof dish that you can put on the table, and one in which the fruit can fit snuggly. Dip each fig in water and then roll in caster sugar and place it in the dish. Bake them in a hot oven, gas 7-8, 220⁰C, 425⁰F, Continue reading
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Aubergine Parmigiana
Italian classic Continue reading
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Spiced Halloumi Fries
1 Small Red Onion2 Mixed Chillies (Red and Green)675g Halloumi5 Tbsp Plain Flour1 Tbsp Turmeric 1 Tbsp Cumin Seeds 1 Tbsp Coriander Seeds 150g Natural Yoghurt Small Bunch of MintSmall Bunch of Coriander1 Clove of Garlic1 Lemon (Juice)2 Dollops Mango ChutneySaltPepperOlive OilFinely chop the red onion. Slice the red chilli. Set both aside. Pat the halloumi blocks dry and Continue reading
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Curried Carrot Dal with Coriander Coconut Chutney
Serves 4750g Carrots 1 Tbsp Cumin Seeds1 Tbsp Curry Powder Onion 3 Cloves of Garlic Knob of Ginger 1 1/2 Tsp Turmeric 300g Split Red Lentils 1 Green Chilli Bunch of Coriander 3 Tbsp Desiccated Coconut 6 Tbsp Coconut or plain Yoghurt1 Lime SaltPepperVegetable OilThere are 3 stages to this: carrots, dal and chutney. Carrots: Preheat the oven to 180⁰C. Peel the carrots and cut them Continue reading
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Meen Mulakittatku (Fish in red chilli)
Any firm fleshed fish works with this recipe. Continue reading
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