Ingredients For the crisp onions 2 tbsp vegetable or sunflower oil 2medium onions , halved and very thinly sliced For the kedgeree 350g undyed smoked haddock 175g lightly smoked salmon fillet 1 dried red chilli (Angela used Kashmiri) ½ full-fat milk 3 tbsp vegetable or sunflower oil 1medium onion , chopped about 14 fresh or freeze-dried curry leaves 4 cardamom pods , split 1 cinnamon stick , broken into pieces 280g basmati rice ½ tsp turmeric 50g butter 2 eggs handful of coriander leaves and some lime wedges, … Continue reading Ultimate Kedgeree

Ingredients For the pastry 275g flour 35g ghee, melted and cooled sunflower oil, for kneading and deep-frying For the filling 1 litre whole milk (we used Jersey milk) 125g caster sugar 200g frozen grated coconut, defrosted 50g blanched almonds, finely chopped 50g raisins ½ tsp ground cardamom ¼ tsp grated nutmeg Method STEP 1 First, make the filling. Pour the milk into a pan set over a medium heat and boil for about 25-30 mins until reduced to a … Continue reading Gujiya

Ingredients 2 tbsp sunflower oil 1 tsp nigella seeds thumb-sized piece ginger , grated 2 garlic cloves , grated 200g pumpkin or butternut squash, peeled and chopped into 1-2cm cubes 200g cabbage , chopped (sweetheart or pointed cabbage works well) 1 tsp turmeric 1 tsp ground coriander 1 tsp ground cumin 1 tsp chilli flakes 2 tsp lime juice dhal , chutney and rice or roti to serve (optional) Method STEP 1 Heat the oil in a frying pan and add the nigella seeds. … Continue reading Sabzi