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Steamed chicken and shiitake dim sum buns recipe
 Chicken and mushrooms marinated in spring onion-flavoured oil makes for a delicious filling for these doughy steamed buns. 450g/1lb chicken breast or leg meat, diced115g/4oz winter bamboo shoots, diced25g/1oz diced shiitake mushrooms1 tsp diced spring onion½ tsp salt1½ tsp sugar1 tbsp sesame oilpinch white pepper½ tsp potato starch1 tbsp spring onion oil (see Tips) 450g/1lb chicken breast or leg meat, diced 115g/4oz winter bamboo shoots, diced 25g/1oz diced shiitake mushrooms 1 tsp diced spring onion ½ tsp salt 1½ tsp sugar 1 tbsp sesame oil pinch white pepper ½ tsp potato starch 1 tbsp spring onion oil (see Tips) 600g/1lb 5oz plain flour 7g instant yeast½ tbsp baking powder115g/4oz sugar 100g/3½oz milk2 free-range egg whites 600g/1lb 5oz plain flour 7g instant yeast ½ tbsp baking powder 115g/4oz sugar 100g/3½oz milk 2 free-range egg whites Method For the filling, mix the filling ingredients together in a shallow dish and leave to marinade for half an hour.For the dough, mix the ingredients for the dough together with 100g/3½oz of water, set aside in the bowl to rest and cover. After 20 minutes, mix again until smooth. The dough is then ready.To cook the dim sum prepare a steamer. Take a plum-sized piece of dough and roll it out into a 5cm/2in diameter circle that is approximately 5mm/¼in thick. Place some of the filling in the centre and fold around.Steam for 4-5 minutes until the chicken is cooked through and then serve. For the filling, mix the filling ingredients together in a shallow dish and leave to marinade for half an hour. For the filling, mix the filling ingredients together in a shallow dish and leave to marinade for half an hour. For the dough, mix the ingredients for the dough together with 100g/3½oz of water, set aside in the bowl to rest and cover. After 20 minutes, mix again until smooth. The dough is then ready. For the dough, mix the ingredients for the dough together with 100g/3½oz of water, set aside in the bowl to rest and cover. After 20 minutes, mix again until smooth. The dough is then ready. To cook the dim sum prepare a steamer. Take a plum-sized piece of dough and roll it out into a 5cm/2in diameter circle that is approximately 5mm/¼in thick. Place some of the filling in the centre and fold around. To cook the dim sum prepare a steamer. Take a plum-sized piece of dough and roll it out into a 5cm/2in diameter circle that is approximately 5mm/¼in thick. Place some of the filling in the centre and fold around. Steam for 4-5 minutes until the chicken is cooked through and then serve. Steam for 4-5 minutes until the chicken is cooked through and then serve. Recipe tips To make the spring onion oil, fry three stems of spring onion in 300ml/½ pint of vegetable oil until brown. Remove from the heat and cool. Discard the spring onion and you will have a fragrant oil that can be stored in an air-tight container for other uses.
Aubergine hummus recipe
 Garlicky roasted aubergine makes a wonderful smoky addition to hummus dip. 1 medium aubergine, cut into 1cm/½in discs3 garlic cloves, chopped6 tbsp olive oil400g/14oz can chickpeas, drained3 sprigs rosemary 1 medium aubergine, cut into 1cm/½in discs 3 garlic cloves, chopped 6 tbsp olive oil 400g/14oz can chickpeas, drained 3 sprigs rosemary Method Set the oven to 200C/400F/Gas 6.Lay the aubergine on a baking tray, scatter over the chopped garlic and half of the olive oil.Bake in the oven for 15 minutes.Drain the chickpeas and warm through in a pan with the remaining olive oil and the rosemary.When the aubergine is softened and lightly toasted (after about 15 minutes), remove from the oven.Place half of the chickpeas and half of the aubergines in a food processor and blend until smooth.Return the blended mix back to the pan and add the rest of the aubergines and warm through for a minute. Serve hot. Set the oven to 200C/400F/Gas 6. Set the oven to 200C/400F/Gas 6. Lay the aubergine on a baking tray, scatter over the chopped garlic and half of the olive oil. Lay the aubergine on a baking tray, scatter over the chopped garlic and half of the olive oil. Bake in the oven for 15 minutes. Bake in the oven for 15 minutes. Drain the chickpeas and warm through in a pan with the remaining olive oil and the rosemary. Drain the chickpeas and warm through in a pan with the remaining olive oil and the rosemary. When the aubergine is softened and lightly toasted (after about 15 minutes), remove from the oven. When the aubergine is softened and lightly toasted (after about 15 minutes), remove from the oven. Place half of the chickpeas and half of the aubergines in a food processor and blend until smooth. Place half of the chickpeas and half of the aubergines in a food processor and blend until smooth. Return the blended mix back to the pan and add the rest of the aubergines and warm through for a minute. Return the blended mix back to the pan and add the rest of the aubergines and warm through for a minute. Serve hot. Serve hot.
Tarka base recipe
 Tarka, also known as tempering, is a method of heating spices and other ingredients in hot oil and ghee to release their flavours. It forms the foundation of many Indian dishes. Here's a simple recipe to make a versatile tarka base to use in everything from dal to scrambled eggs (see Recipe Tips). 50ml/2fl oz sunflower oil or 5 tsp melted ghee 1 tsp cumin seeds12 garlic cloves, chopped40g/1½ oz fresh root ginger, finely chopped3 large white onions, finely chopped 1 tsp salt 5 green chillies, chopped (bird’s-eye or similar)2 medium tomatoes, finely diced2 tsp tomato purée2 heaped tsp garam masala1 tsp ground cumin1 tsp ground turmeric 50ml/2fl oz sunflower oil or 5 tsp melted ghee 1 tsp cumin seeds 12 garlic cloves, chopped 40g/1½ oz fresh root ginger, finely chopped 3 large white onions, finely chopped 1 tsp salt 5 green chillies, chopped (bird’s-eye or similar) 2 medium tomatoes, finely diced 2 tsp tomato purée 2 heaped tsp garam masala 1 tsp ground cumin 1 tsp ground turmeric Method Heat the oil or ghee in a frying pan over a medium heat. Once hot, add the cumin seeds. As soon as they start to sizzle, add the garlic and ginger and cook for a further minute. Add the onions and cook for 6–7 minutes over a high heat. Add the salt, chillies, tomatoes and tomato purée, then cook for 3–4 minutes. Add the remaining ground spices and stir well. Cook for another few minutes, then remove from the heat and use in your dishes. See Recipe Tips for how to use and store. Heat the oil or ghee in a frying pan over a medium heat. Once hot, add the cumin seeds. As soon as they start to sizzle, add the garlic and ginger and cook for a further minute. Heat the oil or ghee in a frying pan over a medium heat. Once hot, add the cumin seeds. As soon as they start to sizzle, add the garlic and ginger and cook for a further minute. Add the onions and cook for 6–7 minutes over a high heat. Add the salt, chillies, tomatoes and tomato purée, then cook for 3–4 minutes. Add the remaining ground spices and stir well. Cook for another few minutes, then remove from the heat and use in your dishes. See Recipe Tips for how to use and store. Add the onions and cook for 6–7 minutes over a high heat. Add the salt, chillies, tomatoes and tomato purée, then cook for 3–4 minutes. Add the remaining ground spices and stir well. Cook for another few minutes, then remove from the heat and use in your dishes. See Recipe Tips for how to use and store. Recipe tips This tarka base can be made in advance and stored in the fridge for up to 3 days, or frozen for up to 3 months. Add 3 tablespoons of the tarka to cooked red lentils (dal), beans or chickpeas and cook for about 5 minutes for a tasty dal or curry. I also love using this base for my (egg bhurji) scrambled eggs, just add 4 teaspoons of the tarka to a frying pan then add in 3 beaten eggs and scramble to your liking.
Maple syrup, walnut and buttermilk scones recipe
 These scones will rise like a space shuttle, and are wonderful dripping with butter and lemon curd whilst still warm. 300g/10½oz self-raising flour100g/3½oz medium oatmeal, plus extra for dusting100g/3½oz wholemeal flour50g/2oz caster sugar2 tsp baking powder½ tsp salt160g/5½oz unsalted butter, softened, plus extra for greasing100g/3½oz walnuts, roughly chopped125ml/4fl oz buttermilk150ml/5fl oz maple syrup 300g/10½oz self-raising flour 100g/3½oz medium oatmeal, plus extra for dusting 100g/3½oz wholemeal flour 50g/2oz caster sugar 2 tsp baking powder ½ tsp salt 160g/5½oz unsalted butter, softened, plus extra for greasing 100g/3½oz walnuts, roughly chopped 125ml/4fl oz buttermilk 150ml/5fl oz maple syrup Method Preheat the oven to 200C/400F/Gas 4.Mix the self-raising flour, oatmeal, wholemeal flour, caster sugar, baking powder and the salt in a bowl to combine.Add the butter and rub into the flour mixture until it resembles breadcrumbs.Fold in the walnuts.Place the buttermilk and maple syrup into a separate bowl and mix well.Add the buttermilk and maple syrup mixture to the dry mixture and mix well to make a dough.Roll the dough out on a floured work surface to 3cm/1½in thick. Using a pastry cutter, cut out 12 scones (or as many as the dough will provide).Place onto a greased baking tray and transfer to the oven to bake for 10-12 minutes, or until golden-brown.Eat while still warm from the oven. Preheat the oven to 200C/400F/Gas 4. Preheat the oven to 200C/400F/Gas 4. Mix the self-raising flour, oatmeal, wholemeal flour, caster sugar, baking powder and the salt in a bowl to combine. Mix the self-raising flour, oatmeal, wholemeal flour, caster sugar, baking powder and the salt in a bowl to combine. Add the butter and rub into the flour mixture until it resembles breadcrumbs. Add the butter and rub into the flour mixture until it resembles breadcrumbs. Fold in the walnuts. Fold in the walnuts. Place the buttermilk and maple syrup into a separate bowl and mix well. Place the buttermilk and maple syrup into a separate bowl and mix well. Add the buttermilk and maple syrup mixture to the dry mixture and mix well to make a dough. Add the buttermilk and maple syrup mixture to the dry mixture and mix well to make a dough. Roll the dough out on a floured work surface to 3cm/1½in thick. Using a pastry cutter, cut out 12 scones (or as many as the dough will provide). Roll the dough out on a floured work surface to 3cm/1½in thick. Using a pastry cutter, cut out 12 scones (or as many as the dough will provide). Place onto a greased baking tray and transfer to the oven to bake for 10-12 minutes, or until golden-brown. Place onto a greased baking tray and transfer to the oven to bake for 10-12 minutes, or until golden-brown. Eat while still warm from the oven. Eat while still warm from the oven.
Coronation chickpea sandwich filler recipe
 Swap meat for chunky chickpeas in this vegetarian take on coronation chicken. Red pepper and red onion add welcome crunch. 400g tin chickpeas, drained and rinsed1 heaped tbsp natural or Greek-style yoghurt (plain vegan, if you like)1 heaped tbsp mayo (vegan mayo, if you like) 1 tsp curry powder, such as medium madras curry powder½ tsp ground garam masala ¼ tsp ground cinnamon¼ tsp ground turmeric50g/1¾oz red pepper, cut into 1cm/½in pieces¼ small red onion (around 25g/1oz), cut into 5mm/¼in piecessmall handful fresh coriander leaves, very roughly chopped2 tbsp sultanassea salt and freshly ground black pepper 400g tin chickpeas, drained and rinsed 1 heaped tbsp natural or Greek-style yoghurt (plain vegan, if you like) 1 heaped tbsp mayo (vegan mayo, if you like) 1 tsp curry powder, such as medium madras curry powder ½ tsp ground garam masala ¼ tsp ground cinnamon ¼ tsp ground turmeric 50g/1¾oz red pepper, cut into 1cm/½in pieces ¼ small red onion (around 25g/1oz), cut into 5mm/¼in pieces small handful fresh coriander leaves, very roughly chopped 2 tbsp sultanas sea salt and freshly ground black pepper baby leaf spinach, washed and driedmango chutneytortilla wrap or naan bread (optional) baby leaf spinach, washed and dried mango chutney tortilla wrap or naan bread (optional) Method Tip the chickpeas into a bowl and mash with a potato masher or the bottom of a mug until semi-mashed. Add the yoghurt and mayo, mix well, then add the spices and some sea salt and freshly ground black pepper and mix again. Fold through the red pepper, red onion, coriander and sultanas. Serve with baby spinach and mango chutney, either in a wrap or as a salad. If serving as a salad, a toasted naan on the side is a great addition. Tip the chickpeas into a bowl and mash with a potato masher or the bottom of a mug until semi-mashed. Add the yoghurt and mayo, mix well, then add the spices and some sea salt and freshly ground black pepper and mix again. Fold through the red pepper, red onion, coriander and sultanas. Tip the chickpeas into a bowl and mash with a potato masher or the bottom of a mug until semi-mashed. Add the yoghurt and mayo, mix well, then add the spices and some sea salt and freshly ground black pepper and mix again. Fold through the red pepper, red onion, coriander and sultanas. Serve with baby spinach and mango chutney, either in a wrap or as a salad. If serving as a salad, a toasted naan on the side is a great addition. Serve with baby spinach and mango chutney, either in a wrap or as a salad. If serving as a salad, a toasted naan on the side is a great addition.
Chicken tikka-style sandwich filler recipe
 A speedy no-cook sandwich filler or salad topper, this spiced chicken mix will pep-up midweek mealtimes. 85g/3oz Greek-style yoghurt 65g/2¼oz mayonnaise ½ tsp onion granules ½ tsp garlic granules 1 tsp garam masala 1 tsp ground turmeric 1 ball stem ginger (optional)250g/9oz cooked chicken, roughly chopped into small pieces ½ small red pepper, finely diced 1 lemon sea salt 85g/3oz Greek-style yoghurt 65g/2¼oz mayonnaise ½ tsp onion granules ½ tsp garlic granules 1 tsp garam masala 1 tsp ground turmeric 1 ball stem ginger (optional) 250g/9oz cooked chicken, roughly chopped into small pieces ½ small red pepper, finely diced 1 lemon sea salt 4 slices thick-cut white sourdough breadgreen salad bunch fresh coriander, finely chopped Bombay mix (optional) 4 slices thick-cut white sourdough bread green salad bunch fresh coriander, finely chopped Bombay mix (optional) Method Combine the yoghurt, mayonnaise, onion and garlic granules, garam masala and turmeric in a bowl. Finely grate half the stem ginger (if using) into the bowl before finely chopping the remainder and adding to the bowl, too. Mix well to make a tikka sauce.Add the chicken pieces to the sauce along with the red pepper. Squeeze in a little lemon juice, add a pinch of salt and stir to combine.Spoon onto slices of bread or green salad before sprinkling generously with chopped coriander. Sprinkle with Bombay mix for added crunch, if you like. Combine the yoghurt, mayonnaise, onion and garlic granules, garam masala and turmeric in a bowl. Combine the yoghurt, mayonnaise, onion and garlic granules, garam masala and turmeric in a bowl. Finely grate half the stem ginger (if using) into the bowl before finely chopping the remainder and adding to the bowl, too. Mix well to make a tikka sauce. Finely grate half the stem ginger (if using) into the bowl before finely chopping the remainder and adding to the bowl, too. Mix well to make a tikka sauce. Add the chicken pieces to the sauce along with the red pepper. Squeeze in a little lemon juice, add a pinch of salt and stir to combine. Add the chicken pieces to the sauce along with the red pepper. Squeeze in a little lemon juice, add a pinch of salt and stir to combine. Spoon onto slices of bread or green salad before sprinkling generously with chopped coriander. Sprinkle with Bombay mix for added crunch, if you like. Spoon onto slices of bread or green salad before sprinkling generously with chopped coriander. Sprinkle with Bombay mix for added crunch, if you like. Recipe tips Can be kept in an airtight container in the fridge for two days – this will allow the flavours to mature further. Although it may feel like an unusual addition, stem ginger adds a subtle warmth and a little sweetness to the sauce. You can use fresh ginger if preferred, but remember this will be a much more dominant heat and the sauce might need the addition of a little honey to balance the flavours. Add with caution so it doesn’t dominate the sauce. You could also use a teaspoon of mango chutney, chopped finely.
Turmeric latte recipe
Golden turmeric latte Often used in India as an alternative remedy to boost immunity and stave off illness, golden milk (or turmeric milk) is a delicious drink that is nourishing and warming. Each serving provides 214 kcal, 8.7g protein, 23.3g carbohydrate (of which 22.2g sugars), 9.4g fat (of which 5.9g saturates), 0g fibre and 0.28g salt. 250ml/9fl oz full-fat milk or non-dairy milk alternative½ tsp ground turmeric or 1½ tsp freshly grated turmeric root ½ tsp finely grated fresh root ginger1 star anise2 tsp runny or Manuka honey½ tsp ground cinnamon, plus extra for garnish (optional) 250ml/9fl oz full-fat milk or non-dairy milk alternative ½ tsp ground turmeric or 1½ tsp freshly grated turmeric root ½ tsp finely grated fresh root ginger 1 star anise 2 tsp runny or Manuka honey ½ tsp ground cinnamon, plus extra for garnish (optional) Method Put all the ingredients in a small saucepan placed over a medium heat and bring to the boil, stirring often.Reduce the heat to low and simmer gently for 5–6 minutes. Strain the spiced milk with a fine sieve into a heatproof glass.Garnish the top with a little sieved cinnamon, if using, and serve immediately. Put all the ingredients in a small saucepan placed over a medium heat and bring to the boil, stirring often. Put all the ingredients in a small saucepan placed over a medium heat and bring to the boil, stirring often. Reduce the heat to low and simmer gently for 5–6 minutes. Strain the spiced milk with a fine sieve into a heatproof glass. Reduce the heat to low and simmer gently for 5–6 minutes. Strain the spiced milk with a fine sieve into a heatproof glass. Garnish the top with a little sieved cinnamon, if using, and serve immediately. Garnish the top with a little sieved cinnamon, if using, and serve immediately.
Spinach, aubergine and chickpea curry recipe
 This delicious vegan curry with chickpeas and aubergine is packed full of flavour and ready in less than 30 minutes. This meal provides 251 kcal, 13g protein, 8.3g carbohydrate (of which 11.6g sugars), 15.9g fat (of which 2.1g saturates), 13.5g fibre and 1.2g salt per portion. 1kg/2¼lb fresh spinach2 tbsp olive oil2 medium red onions, chopped200g/7oz tinned chickpeas, drained and rinsed2 garlic cloves, finely chopped2 fresh hot green chillies, halved and thinly sliced, seeds included1 tbsp coriander seeds, ground1 tbsp cumin seeds1 large aubergine, approx. 400g/14oz,cut into 2cm (3/4in) dice400g/14oz tinned chopped tomatoessalt 1kg/2¼lb fresh spinach 2 tbsp olive oil 2 medium red onions, chopped 200g/7oz tinned chickpeas, drained and rinsed 2 garlic cloves, finely chopped 2 fresh hot green chillies, halved and thinly sliced, seeds included 1 tbsp coriander seeds, ground 1 tbsp cumin seeds 1 large aubergine, approx. 400g/14oz,cut into 2cm (3/4in) dice 400g/14oz tinned chopped tomatoes salt Method Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée.Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat. Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured. Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve. Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée. Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée. Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat. Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat. Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured. Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured. Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve. Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve.
Sweet potato roti recipe
 These sweet potato roti can be eaten on their own or served as part of a Caribbean feast. 1 white, pink or orange sweet potato, baked in the oven, flesh removed and mashed600g/1lb 5oz self-raising flour, plus extra for dusting120g/4½oz full-fat plain yoghurt 100ml/3½fl oz rapeseed oillarge pinch salt 1 white, pink or orange sweet potato, baked in the oven, flesh removed and mashed 600g/1lb 5oz self-raising flour, plus extra for dusting 120g/4½oz full-fat plain yoghurt 100ml/3½fl oz rapeseed oil large pinch salt Method To make the sweet potato roti, combine all of the ingredients in a large bowl using a wooden spoon. As the mixture starts to come together, use your hands and knead into a ball then transfer to a lightly floured work surface. Add a little more flour on top of the ball and continue to knead gently for a couple of minutes. Cut the ball in half and quarter each part again until you have 8 equal-sized pieces. Take one piece and gently roll out into a rough circle shape. Lay a medium-sized bowl on top of your roti and trim around the edges to create a neat circle. Repeat with all the pieces and lay each on a plate with a tiny amount of flour in between each one so that they don't stick. Heat a heavy-bottomed or non-stick frying pan over a medium heat and gently dry fry the roti on both sides until golden brown. Stack on a plate and keep warm until ready to serve. To make the sweet potato roti, combine all of the ingredients in a large bowl using a wooden spoon. As the mixture starts to come together, use your hands and knead into a ball then transfer to a lightly floured work surface. Add a little more flour on top of the ball and continue to knead gently for a couple of minutes. To make the sweet potato roti, combine all of the ingredients in a large bowl using a wooden spoon. As the mixture starts to come together, use your hands and knead into a ball then transfer to a lightly floured work surface. Add a little more flour on top of the ball and continue to knead gently for a couple of minutes. Cut the ball in half and quarter each part again until you have 8 equal-sized pieces. Take one piece and gently roll out into a rough circle shape. Lay a medium-sized bowl on top of your roti and trim around the edges to create a neat circle. Repeat with all the pieces and lay each on a plate with a tiny amount of flour in between each one so that they don't stick. Cut the ball in half and quarter each part again until you have 8 equal-sized pieces. Take one piece and gently roll out into a rough circle shape. Lay a medium-sized bowl on top of your roti and trim around the edges to create a neat circle. Repeat with all the pieces and lay each on a plate with a tiny amount of flour in between each one so that they don't stick. Heat a heavy-bottomed or non-stick frying pan over a medium heat and gently dry fry the roti on both sides until golden brown. Stack on a plate and keep warm until ready to serve. Heat a heavy-bottomed or non-stick frying pan over a medium heat and gently dry fry the roti on both sides until golden brown. Stack on a plate and keep warm until ready to serve.