One Pan South Indian Prawn Curry

I seriously could write a cookbook on all the different ways I make curry! This technique is the best if I’m just not in the mood to wash the blender for a curry paste (which, let’s be honest, is most of the time!) and are not in the mood to do loads of dishes. This saucy dish is so creamy, zesty, absolutely bursting with flavour and spice. Bonus- it takes only 15-20 minutes to make too! Bonus #2 - You could make this vegan by omitting the prawn step here and roasting chickpeas with the aubergine/eggplant. Scrumptious!

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Zucchini & Ricotta 'Lasagna'

Instead of traditional lasagna pasta I used thinly sliced zucchini- I actually utilized a thick bladed peeler because I don’t yet have a mandolin to get the veggies pasta-thin! it actually worked so well and it went over as a hit! Rich- a lasagna connoisseur- said he couldn’t even tell the difference from a pasta based lasagna
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As for alterations - I used a dairy based ricotta, but I actually think it would have tasted THAT much better if I used a plant based one and eggplant totally could also be used if your in a hitch on the vegetable department. Enjoy!

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Mango Salsa

For a spicy, yet refreshing twist on a summer dinner. Fully vegan, gluten free and easy on the tummy I’m buying literal crates of mangos with the recent (and very much welcome) heat we’ve had and I have to use them somehow! All of these components are super versatile and can be altered according to what you have in the fridge or your taste preferences. I always use a ‘base’ recipe for my mango salsa being mango (obvs 🤪), avocado, olive oil, lime and herbs (mint/coriander). Endless possibilities!

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20 Min Pea Paneer & Cardamom Rice

I find so many people are intimidated by making their own curries from scratch/ don’t realize how easy and quick it can actually be or that you can make a paste and freeze it for later- super simple, super easy and perfect for a weekday meal. ⁣ As for the rice- so flavourful and such an EASY way to level up any rice dish! Add rinsed white rice with crushed cardamom pods and salt!

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Sabih at Home

I never really had true Middle Eastern cuisine until coming to London- it was always maybe a kebab or shawarma when I lived in Toronto. But man! It’s one of my all time favourite cuisines and inspires so much of my cooking! ⁣ Sabih is an Iraqi inspired dish with aubergine, egg, and some sort of bread -usually a stone baked pita and I am so grateful for Genius Gluten Free foods for these gorgeous boys! ⁣I normally shy away from what I call ‘pseudo’ breads because they upset my stomach but Genius products tend to be pretty good on the tum!⁣ ⁣Traditionally, Sabih has both a tahini sauce and a ‘Zhoug’ which is a herby olive oil. I used tzatziki here because um... YUM and it balances so well with the other spices in the dish. This Sabih is made up of za’atar roasted aubergine, dill cucumber, chickpea, tomato and red onion salad, pickled red cabbage, 1 hard boiled egg, tzatziki, tahini drizzle.

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Vegan Cucumber Mint Raita

Remember those ‘Franks Red Hot Sauce’ commercials with catch phrase ‘I put that s***t on everything!’?
Well I put THIS on everything! Potatoes, rice, anything spicy, fish, with curry, as a vegetable dip, alongside a savory brunch, or with daal. It’s the perfect cooling. creamy addition to any dish. I use coconut yoghurt here (I buy coconut collab plain yoghurt) but you can use plain, Greek, Icelandic or even goat yoghurt for the same effect. Its an incredible flexible recipe as well- you can omit the cucumber, lemon or olive oil, and add honey for sweetness, lemon zest for a delicate flavour, or chili for spice so this matches with any recipe. I even dip salty tortilla chips in this as the perfect mini snack!

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Nourishing Red Lentil Daal

Vegan, gluten free, nourishing goodness. If you can’t tell by my content- I’m obsessed with south Asian flavours- and the trick to ultimate flavour in these dishes- is knowing when and how to add the spice.⁣
⁣Daal is a dish that I find ultimately comforting. It’s easy on my tummy, super quick, warming, filling and CHEAP to make. Also- it’s a one pan meal meaning less dishes which is always a plus!

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Slow Baked Indian Spiced Salmon

Slowly becoming a staple in our home, I learned the technique from the cookbook Salt, Fat, Acid & Heat and have built upon the recipe each time. ⁣ I normally just buy fillets of salmon and bake them at 220C for 12-13 minutes (works without fail!) but this time I preheated the oven to 110C and cooked the salmon for 45 minutes! It was delectable. The spices make almost like a crust and is delicious to eat but also tastes amazing if removed before serving with all of the amazing flavors locked into the fish.

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Saffron Rice

A super simple recipe but oh so luxurious. Luxurious because the price of real saffron is! It’s the reason why I always go into the grocery store on a budget and leave thinking ‘what did I even spend that on??’ No regrets! Some people have expensive chocolates- I have golden strands of delicate saffron.

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Halloumi & Aubergine Bake

This is seriously one of the most satisfying, comforting dishes I have ever made and goes off like a hit when I’ve made it for family and friends. It’s fulfilling, scrumptious and the halloumi on top when it browns to a crispy edge and gooey inside…. drool worthy! Its also an incredibly malleable recipe, I often use whatever herbs I have on hand such as thyme instead of oregano, or harissa paste instead of tomato paste and honey or maple syrup over pomegranate molasses. The world (or pantry!) is your oyster of endless possibilities! Serve hot with rice, a chunk of fluffy sourdough bread or simply on its own- it’s so delicious it deserves to be the star of the show!

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Sweet Tahini Dip & Greek Spiced Potatoes

This brunch spread hosts some of the most perfect flavor combinations- we have spicy roasted ‘Greek Style’ potatoes wedges, portabello mushrooms topped with a baked egg and this gorgeously creamy and sweet tahini dip. If you haven’t noticed, my new secret weapon in the pantry is pomegranate molasses. It is tart but still delicately sweet in flavor, and matches perfectly with the slightly bitterness of the tahini. The flavors and buttery texture of the dip add depth when combined with the crispy, savorous spiced potato wedges. The sweetness of the paprika, aromatic thyme and pungent oregano on the wedges are so moreish, I always make extra of these to save them for the next morning… but they never actually last a full 24 hours in the fridge! Proceed with caution!

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Butterbean Shashuka

Traditionally made with red peppers, shashuka is what I consider a ‘Clean Out The Fridge’ meal where the base is always eggs poached in a tomato sauce- in fact, if a can of chopped tomatoes is all the veg you have its STILL luxuriously delicious and fulfilling. In this butterbean derivative of the classic middle eastern meal, I used spinach, zucchini and butterbeans making it a bit of a more eastern fusion of traditional shashuka and ranchos hueveros (a Mexican tomato and egg based brunch often served with black beans).

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Paneer Saag Aloo (with Vegan Option)

The secret to great paneer in curry is to broil it first! It adds a layer of depth to the dish, a bit of crispness and is also the best way to really infuse flavor into the otherwise bland cheese. You can swap the paneer for extra firm, pressed tofu because they both have the same ‘blank canvas’ flavor and firm texture that makes this dish- and it can be cooked in the exact same way.

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