I rarely pay attention to recipes when I make chutneys. I basically throw loads of fruit and sugar into a pot, add onions and spices, simmer for 3 hours and pray it tastes nice. It usually does. Here is my recipe for a citrusy chutney enhanced with Diaspora Co. single origin turmeric, kalonji seeds and curry leaves.
Read MoreThis is one of my favourite — indeed probably the only — way to prepare and consume tofu. Crispy, sticky, sweet & spicy. This recipe is from Ottolenghi’s masterpiece cookbook PLENTY, but as with most of the recipes in the book, it’s a bit ‘involved’. Homeboy uses THREE types of soya sauce in this recipe? Unnecessary I think. Here is my simplified version!
Read MorePickling is not only an art-form but it’s also a necessary skill to learn to prepare for the impending apocalypse. It won’t be long until we’re all living in doomsday shelters and I don’t know about you but I’ll be snacking on delicious crunchy, tangy preserved veggies.
Read MoreChola and palak, another way of saying channa and saag, the mighty chickpea and spinach. There are infinite curry recipes that involve chickpeas and I'm always experimenting with new combinations. This one uses loads of greens and plenty of spicy chillies and garlic!
Read MoreI’ve recently become obsessed with this fantastic Sri Lankan breakfast dish. As I continue my quest to introduce as many people as possible to the concept of spicy South Asian breakfast foods, I think this is the perfect way to start!
Read MoreSite Credits: MadebyAim
