Chicken breast

Roast chicken breast with cherry tomatoes

30 minutes

Beef recipes

Slow-cooked shortrib ragu

3 hours

Salad recipes

Baby marrow ribbon salad

5 minutes

Dip recipes

Vegan cashew nut cream dip

Broccoli recipes

Broccoli soup with cheddar-and-mustard baguette

10 minutes

Breakfast recipes

Breakfast smoothies

Breakfast recipes

Overnight oat jars

Atchar recipes

Home-made tikka paneer with tumeric brinjals, chapattis and date atchar

30 minutes

Fruity dessert

Caramelised fruit with vanilla coconut milk

10 minutes

Chicken recipes

Pan-grilled smashed chicken fillets with green herb sauce

4 minutes

Khajur Aur Anjeer Ladoo (date and fig balls)

Bread recipes

Methi puri (Indian fenugreek bread)

10 minutes

Methi puri (Indian fenugreek bread)

By Usha Singh

Serves 4 breads

Difficulty Easy

Prep Time 25 minutes plus 2 - 3 hours resting time

Cooking Time 10 minutes

Ingredients

50 ml brown bread flour
50 ml soya flour
50 ml rice flour
100 ml chickpea flour
5 ml coriander powder
5 ml cumin powder
2 ml turmeric powder
7 ml salt
5 ml sugar
25 ml sesame seeds
5 ml roughly crushed fennel seeds
15 ml ghee / 25ml vegetable oil
100 ml finely chopped fenugreek herbs
5 ml lemon juice
50 ml water (approximately)

Method

1. Sift flours into a dish and add the spices, salt, sugar sesame and fennel seeds. Rub the ghee or oil into the flour mixture until the mixture resembles breadcrumbs.

2. Add the finely chopped fenugreek herbs and mix well before adding lemon juice and enough water to make a soft, pliable dough.

3. Divide the dough into 4 equal portions and roll out to about 2-3 mm thickness. Cut into desired shapes (a cookie cutter does not work well because of the herbs and seeds)

4. Allow these to dry for about 2-3 hours before baking at 160 for about 10 minutes. Remove from oven and allow to cool and crisp.

5. Alternatively, you can deep-fry them as soon as you have cut the desired shapes.

6. Once cool they can be stored in an airtight container for 2-3 weeks and served when necessary, with a sweet and sour tomato relish, or a coriander and mint chutney or with some plain yoghurt.

Cardamom pavlova and whipped rose cream

Mini cottage cheese-and-egg muffins

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Roast chicken breast with cherry tomatoes

Slow-cooked shortrib ragu

Baby marrow ribbon salad

Vegan cashew nut cream dip

Broccoli soup with cheddar-and-mustard baguette

Breakfast smoothies

Overnight oat jars

Home-made tikka paneer with tumeric brinjals, chapattis and date atchar

Caramelised fruit with vanilla coconut milk

Pan-grilled smashed chicken fillets with green herb sauce

Khajur Aur Anjeer Ladoo (date and fig balls)

Methi puri (Indian fenugreek bread)

Methi puri (Indian fenugreek bread)

Ingredients

Method