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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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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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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Creamy & Dreamy smashed chickpea Dill Salad

Creamy, dreamy and oh so flavorful! This vegan chickpea salad is a ‘dill’icious plant based take on the old-school egg salad my Nanna used to use in her dainty tea time sandwiches. Perfect on a cracker, in a wrap, or by the spoonful this is a go to vegan salad that will impress any meat eater (tried and tested on my own meat-and-potato family!). Its also full of plant based protein from the chickpeas, and healthy fats from the vegan mayo making it my go-to for a quick powerhouse snack or meal before a day of hiking or work!

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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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