Green apple chutney deliciously livens up any meal. I love it alongside an earthy daal, poppadom topping, or a surprise flavour addition to a platter or grazing plate.
Indian green apple chutney
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Spiced Zucchini chutney
It’s that time again! when Zucchini plants go nuts and we’re overrun with fruit that turn into marrows over night. This chunky spiced Zucchini chutney is a great way to use your excess produce and a super way to bring veggies into a daal meal, or lunchtime sandwich.
Fuss free fruit cake
If you like a piece of Christmas cake with a cup of tea, or your evening dram over the festive season and time got away on you – here’s an easy recipe that’s ready in 3 days. Suitable for vegan, fat free, and gluten free choices – it’s a winner in our house.
Ways with broad beans
Transform the humble, nutritious broad bean into a delicious complement to this smoky eggplant & pea curry.
Lime & coriander hummus
When the limes are flinging themselves from the tree, bursting with juicy flavour and a neighbour harvests a carrier bag full of fresh coriander for you to rescue it from seeding – there’s a delicious hummus waiting to be created!
Carrot daal
I love it when a recipe makes itself through produce and situations that just eventuate when I get in the kitchen. This one was born when I lived in East London doing my Intensive Care training, short on cash, and surrounded by good, cheap Indian grocery stores with surprisingly hot chillies this particular day!
Daal Tadka | a cleansing reset
If you’re feeling the effects of different, or excess foods and drinks that tend to come with social, holiday, and away from home times; this simple tempered daal recipe is a great soother, cleanser and reset for body-mind-digestion.