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!
Read more20 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!
Read moreSaffron 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.
Read moreHalloumi & 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!
Read morePaneer 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.
Read moreEasy 'Pea'zy Vegan Pesto Risotto
I find risotto to be the ULTIMATE comfort food. Simply gorgeous to eat, easy to make (YES REALLY!) and fast! I always found risotto so intimidating but once you know the basics- its perfection, and so easy to play around with. I fiddle with risotto a lot during times like in finals, because I’m short on time and you can basically use whatever is in the fridge.
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