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  • Spiced butternut squash, sweet potato and chickpea soup

    spicy butternut squash, sweet potato and chickpea soupIngredients - 1 onion chopped, 2 garlic cloves, crushed, 8g fresh ginger, grated.
    400g butternut squash, diced, 200g sweet potato diced. half a jar or 1 can chickpeas, drained
    1 tsp cumin seeds, 1 tsp coriander seeds, 1/2 - 1 tsp chilli powder
    1 tsp honey, 1 litre vegetable stock, coriander to garnish 

    Method - toast and grind the cumin and coriander seeds. Heat 1 tbsp olive oil in a saucepan and cook the onion and garlic until soft but not browned. Add the spices, ginger and honey. Stir, then add the squash, sweet potato and stock. Bring to the boil then simmer for 10 minutes. Add the drained chickpeas and cook 10 minutes more until all veggies are soft. Blend until smooth. Season with salt and pepper. Serve with lashings of hot sauce (or not!) and coriander

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    Indian aubergine recipe

    Think you do not like aubergines? So did I until we made this. So easy - simply slice an aubergine into half moons, put them in a bowl of water while you make a batter. Mix some gram flour with nigella seeds, chilli powder and salt, add enough water to make a batter (yoghurt like consistency) Dip the aubergine slices in the batter and shallow fry for a minute or two each side. Serve with Mango chutney

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    pickled cucumbersEither thinly slice a whole cucumber or cut some mini cucumbers in half. Put them in a sieve and mix in 2 tbsp salt. Leave for 3 hours so that the liquid can come out. Rinse well then dry on kitchen paper. Put the cucumbers into sterilized jars

    In a sauce pan mix 250ml vinegar (white or cider) 125g sugar, 200ml water, 2 tsp yellow mustard seeds, 1 tbsp coriander seeds, 2 tsp pink peppercorns and a pinch of turmeric. Heat until the sugar has dissolved. Bring to the boil then pour over the cucumbers, filling the jars right to the top. Put the lids on, leave to cool then store in the fridge for up to 2 months. 

    pickled mini cucumbers

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    Slash some chicken thighs, make a rub by mixing together some salt and pepper, paprika,  chilli powder, coriander and cumin powder. Rub this into the chicken and cook the thighs in the oven, 180 degrees for 50 minutes.

    In a saucepan heat together 4 tbsp apricot jam, 1 tbsp soy sauce, 1/2 tbsp cider vinegar, 1 tbsp hot sauce.

    Use this mixture to glaze the chicken the last 10 minutes of cooking time. Finish with a good squeeze of lime juice, some chopped green chilli and fresh coriander

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