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Tahini and chocolate dates recipe
 Dates are a classic part of any Iftar meal, but this recipe elevates the simple date by stuffing them with nutty tahini and dipping them in chocolate. These are fantastic with coffee after dinner, too. 1½ tbsp light tahini10 medjool dates, pitted100g/3½oz dark chocolate, broken into pieces½ tsp ground cardamom2 tbsp chopped pistachio nuts 1½ tbsp light tahini 10 medjool dates, pitted 100g/3½oz dark chocolate, broken into pieces ½ tsp ground cardamom 2 tbsp chopped pistachio nuts Method Spoon a small amount of the tahini into the middle of each date. Place on a baking sheet or freezer-proof board and chill in the freezer until the tahini is firm and set. Meanwhile, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water). Stir the ground cardamom into the melted chocolate. Transfer the dates to serving plates and pour over the chocolate mixture. Sprinkle with the pistachio nuts and serve immediately. Spoon a small amount of the tahini into the middle of each date. Place on a baking sheet or freezer-proof board and chill in the freezer until the tahini is firm and set. Spoon a small amount of the tahini into the middle of each date. Place on a baking sheet or freezer-proof board and chill in the freezer until the tahini is firm and set. Meanwhile, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water). Stir the ground cardamom into the melted chocolate. Meanwhile, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water). Stir the ground cardamom into the melted chocolate. Transfer the dates to serving plates and pour over the chocolate mixture. Sprinkle with the pistachio nuts and serve immediately. Transfer the dates to serving plates and pour over the chocolate mixture. Sprinkle with the pistachio nuts and serve immediately.
Chickpea and mango salad recipe
 A fragrant and fresh salad, fantastic for a memorable summer party, family meal or Eid celebration. 2 tbsp olive oil8 curry leaves (ideally fresh but use dried if you can’t get fresh)thumb-sized piece fresh root ginger, peeled and grated1 tsp mustard seeds1–2 green chillies, finely chopped½ tsp cumin seeds½ tsp asafoetida (optional)400g tin chickpeas, drained and rinsed400g tin black chickpeas (kala chana), drained and rinsed75g/2¾oz grated coconut or 2 tbsp desiccated coconut250g/9oz fresh or tinned mango, finely diced1 lime, juice onlysalt 2 tbsp olive oil 8 curry leaves (ideally fresh but use dried if you can’t get fresh) thumb-sized piece fresh root ginger, peeled and grated 1 tsp mustard seeds 1–2 green chillies, finely chopped ½ tsp cumin seeds ½ tsp asafoetida (optional) 400g tin chickpeas, drained and rinsed 400g tin black chickpeas (kala chana), drained and rinsed 75g/2¾oz grated coconut or 2 tbsp desiccated coconut 250g/9oz fresh or tinned mango, finely diced 1 lime, juice only salt Method To make the chickpea and mango salad, heat the oil in a saucepan over a medium heat. When the oil is hot but not smoking, add the curry leaves and ginger, followed by the mustard seeds, green chillies, cumin seeds and asafoetida (if using). Stir well to combine.When the mustard seeds start popping, add the chickpeas and season with salt to taste. Allow the chickpeas to warm through for a few minutes before taking the pan off the heat. Cool slightly before adding the coconut, mango and lime juice. This salad can be served warm or at room temperature so keep warm if preferred. To make the chickpea and mango salad, heat the oil in a saucepan over a medium heat. When the oil is hot but not smoking, add the curry leaves and ginger, followed by the mustard seeds, green chillies, cumin seeds and asafoetida (if using). Stir well to combine. To make the chickpea and mango salad, heat the oil in a saucepan over a medium heat. When the oil is hot but not smoking, add the curry leaves and ginger, followed by the mustard seeds, green chillies, cumin seeds and asafoetida (if using). Stir well to combine. When the mustard seeds start popping, add the chickpeas and season with salt to taste. Allow the chickpeas to warm through for a few minutes before taking the pan off the heat. Cool slightly before adding the coconut, mango and lime juice. When the mustard seeds start popping, add the chickpeas and season with salt to taste. Allow the chickpeas to warm through for a few minutes before taking the pan off the heat. Cool slightly before adding the coconut, mango and lime juice. This salad can be served warm or at room temperature so keep warm if preferred. This salad can be served warm or at room temperature so keep warm if preferred.
Sheer khurma recipe
 A traditional milk, nuts and vermicelli dessert which is served for festive occasions in the Indian subcontinent. It is delicious warm or cold! 8 almonds8 pistachios1.4 litres/2½ pints whole milk40g/1½oz ghee or unsalted butter2 cloves2 cardamom pods100g/3½ seviyan, or fine vermicelli (roasted)200g/7oz sugar1 tbsp cashews, split into halves1 tbsp fresh coconut slivers (optional) 1 tbsp raisins 8 almonds 8 pistachios 1.4 litres/2½ pints whole milk 40g/1½oz ghee or unsalted butter 2 cloves 2 cardamom pods 100g/3½ seviyan, or fine vermicelli (roasted) 200g/7oz sugar 1 tbsp cashews, split into halves 1 tbsp fresh coconut slivers (optional) 1 tbsp raisins Method Soak the almonds and pistachios in cold water for an hour. Remove the skin from the nuts and slice into slivers.Bring the milk to the boil in a saucepan over a medium heat. Meanwhile, heat half the ghee (or butter) in a saucepan with the cloves and cardamom pods. Fry the seviyan (or vermicelli) over a high heat for a few seconds. Tip the seviyan and spices into the milk. Stir in the sugar until it has dissolved. Remove from the heat.Fry the nuts, coconut (if using) and raisins in the remaining ghee or butter for 30 seconds. Stir half into the seviyan, reserving half for decoration. Pour into bowls, decorate with the reserved nuts and serve immediately or refrigerate to serve cold later. Soak the almonds and pistachios in cold water for an hour. Remove the skin from the nuts and slice into slivers. Soak the almonds and pistachios in cold water for an hour. Remove the skin from the nuts and slice into slivers. Bring the milk to the boil in a saucepan over a medium heat. Bring the milk to the boil in a saucepan over a medium heat. Meanwhile, heat half the ghee (or butter) in a saucepan with the cloves and cardamom pods. Fry the seviyan (or vermicelli) over a high heat for a few seconds. Tip the seviyan and spices into the milk. Stir in the sugar until it has dissolved. Remove from the heat. Meanwhile, heat half the ghee (or butter) in a saucepan with the cloves and cardamom pods. Fry the seviyan (or vermicelli) over a high heat for a few seconds. Tip the seviyan and spices into the milk. Stir in the sugar until it has dissolved. Remove from the heat. Fry the nuts, coconut (if using) and raisins in the remaining ghee or butter for 30 seconds. Stir half into the seviyan, reserving half for decoration. Pour into bowls, decorate with the reserved nuts and serve immediately or refrigerate to serve cold later. Fry the nuts, coconut (if using) and raisins in the remaining ghee or butter for 30 seconds. Stir half into the seviyan, reserving half for decoration. Pour into bowls, decorate with the reserved nuts and serve immediately or refrigerate to serve cold later. Recipe tips Step it up a notch by boiling 4 dried dates in one cup of milk. Boil and then simmer for 20 minutes. Cool and place in the fridge. Add the date-infused milk (with the dates) when you boil the milk the next day.
Papaya honey lassi recipe
 If you're lucky enough to find yourself a ripe papaya, this smooth, silky lassi is a wonderful way to enjoy it! 300g/10½oz ripe papaya, peeled and deseeded 4 tbsp honey ¼ tsp ground cardamom 200ml/7fl oz buttermilk 250ml/9fl oz live natural yoghurt 8 ice cubes handful toasted pistachios, to serve 300g/10½oz ripe papaya, peeled and deseeded 4 tbsp honey ¼ tsp ground cardamom 200ml/7fl oz buttermilk 250ml/9fl oz live natural yoghurt 8 ice cubes handful toasted pistachios, to serve Method Pour all the ingredients except the pistachios into a blender and blitz to a smooth, salmon-pink coloured purée.Crush the pistachios in a pestle and mortar to form a nutty rubble. Pour the papaya lassi into tall glasses and scatter the toasted pistachios over the top. Serve immediately. Pour all the ingredients except the pistachios into a blender and blitz to a smooth, salmon-pink coloured purée. Pour all the ingredients except the pistachios into a blender and blitz to a smooth, salmon-pink coloured purée. Crush the pistachios in a pestle and mortar to form a nutty rubble. Pour the papaya lassi into tall glasses and scatter the toasted pistachios over the top. Crush the pistachios in a pestle and mortar to form a nutty rubble. Pour the papaya lassi into tall glasses and scatter the toasted pistachios over the top. Serve immediately. Serve immediately.
Tandoori chicken skewers recipe
 These easy spiced tandoori-style chicken mini skewers make great party food, and are so simple to put together. For this recipe you will need 15 x 15cm/6in bamboo skewers. Each skewer provides 65 kcal, 8.2g protein, 0.7g carbohydrate (of which 0.5g sugars), 3.1g fat (of which 1g saturates), 0.5g fibre and 0.08g salt. 450g/1lb chicken thigh fillets, trimmed of fat and each one cut into 4 strips75g/2½oz plain yoghurt2 tbsp tandoori or tikka spice curry powdersmall bunch fresh coriander, chopped (optional)lime wedges, to serve 450g/1lb chicken thigh fillets, trimmed of fat and each one cut into 4 strips 75g/2½oz plain yoghurt 2 tbsp tandoori or tikka spice curry powder small bunch fresh coriander, chopped (optional) lime wedges, to serve Method Mix the chicken strips, yoghurt and tikka paste together in a bowl. Cover with cling film and set aside in the fridge to marinate for 20 minutes, or up to 4 hours. Soak the bamboo skewers in water for at least 20 minutes.Preheat the oven to 220C/200C Fan/Gas 7. Place 2 baking trays in the oven to preheat.Thread 1 or 2 strips of chicken onto each skewer, not too tightly as this may cause uneven cooking. Place the chicken skewers onto the preheated baking trays, spaced well apart and bake for 20 minutes, turning half-way through. You may need to tip some cooking juices out of the baking tray when you turn them so that the skewers brown up nicely.Check that the chicken is completely cooked before serving. Serve scattered with freshly chopped coriander and lime wedges on the side. Mix the chicken strips, yoghurt and tikka paste together in a bowl. Cover with cling film and set aside in the fridge to marinate for 20 minutes, or up to 4 hours. Soak the bamboo skewers in water for at least 20 minutes. Mix the chicken strips, yoghurt and tikka paste together in a bowl. Cover with cling film and set aside in the fridge to marinate for 20 minutes, or up to 4 hours. Soak the bamboo skewers in water for at least 20 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Place 2 baking trays in the oven to preheat. Preheat the oven to 220C/200C Fan/Gas 7. Place 2 baking trays in the oven to preheat. Thread 1 or 2 strips of chicken onto each skewer, not too tightly as this may cause uneven cooking. Place the chicken skewers onto the preheated baking trays, spaced well apart and bake for 20 minutes, turning half-way through. You may need to tip some cooking juices out of the baking tray when you turn them so that the skewers brown up nicely. Thread 1 or 2 strips of chicken onto each skewer, not too tightly as this may cause uneven cooking. Place the chicken skewers onto the preheated baking trays, spaced well apart and bake for 20 minutes, turning half-way through. You may need to tip some cooking juices out of the baking tray when you turn them so that the skewers brown up nicely. Check that the chicken is completely cooked before serving. Serve scattered with freshly chopped coriander and lime wedges on the side. Check that the chicken is completely cooked before serving. Serve scattered with freshly chopped coriander and lime wedges on the side.
Coconut sticky rice recipe
 Fragrant coconut sticky rice is the perfect accompaniment to any Thai curry. 400g/14oz sticky rice4 lime leaves, 2 whole, 2 shredded300ml/10fl oz coconut milk1 lime, pared zest of 2 large pieces onlysalt 400g/14oz sticky rice 4 lime leaves, 2 whole, 2 shredded 300ml/10fl oz coconut milk 1 lime, pared zest of 2 large pieces only salt Method Soak the rice in water overnight or for at least 6 hours. If you are soaking it for the shorter length of time, use hot water to cover. When you are ready to cook, drain, but you don’t need to rinse. Line a steamer basket with muslin. Add water to the base of the steamer. Lightly bruise the whole lime leaves and add to the water. Add the rice to the lined steamer basket and season well with salt, stirring it through. Fold the cloth around the rice so it is completely wrapped. Put the lid on the steamer, bring the water to the boil, then reduce the heat and steam for 30–35 minutes until the rice is cooked through – it will still be firm. While the rice is cooking, heat the coconut milk with the shredded lime leaves and pared lime zest. Remove from the heat and leave to infuse until the rice is ready. Tip the rice into a bowl. Strain the coconut milk over the top and stir to combine. Soak the rice in water overnight or for at least 6 hours. If you are soaking it for the shorter length of time, use hot water to cover. When you are ready to cook, drain, but you don’t need to rinse. Soak the rice in water overnight or for at least 6 hours. If you are soaking it for the shorter length of time, use hot water to cover. When you are ready to cook, drain, but you don’t need to rinse. Line a steamer basket with muslin. Add water to the base of the steamer. Lightly bruise the whole lime leaves and add to the water. Add the rice to the lined steamer basket and season well with salt, stirring it through. Fold the cloth around the rice so it is completely wrapped. Put the lid on the steamer, bring the water to the boil, then reduce the heat and steam for 30–35 minutes until the rice is cooked through – it will still be firm. Line a steamer basket with muslin. Add water to the base of the steamer. Lightly bruise the whole lime leaves and add to the water. Add the rice to the lined steamer basket and season well with salt, stirring it through. Fold the cloth around the rice so it is completely wrapped. Put the lid on the steamer, bring the water to the boil, then reduce the heat and steam for 30–35 minutes until the rice is cooked through – it will still be firm. While the rice is cooking, heat the coconut milk with the shredded lime leaves and pared lime zest. Remove from the heat and leave to infuse until the rice is ready. Tip the rice into a bowl. Strain the coconut milk over the top and stir to combine. While the rice is cooking, heat the coconut milk with the shredded lime leaves and pared lime zest. Remove from the heat and leave to infuse until the rice is ready. Tip the rice into a bowl. Strain the coconut milk over the top and stir to combine.
Tom yum soup recipe
Tom yum gai A hot and sour Thai tom yum soup, made with chicken and an aromatic broth. This all-in-one recipe is easy to replicate at home with a few special ingredients. It makes four small portions – great for a starter or light meal. 1 onion, cut into chunks1 red chilli, slicedthumb-sized piece galangal, peeled and sliced1 lemongrass stalk, bruised1 chicken stock cube80g/3oz chestnut mushrooms, quartered100g/3½oz cherry tomatoes, quartered200g/7oz chicken breast, thinly sliced8 fresh lime leaves5 tsp fish sauce5 tsp lime juicea pinch sugar1–2 tbsp Thai chilli jam (optional)small handful fresh coriander, roughly chopped, to serve 1 onion, cut into chunks 1 red chilli, sliced thumb-sized piece galangal, peeled and sliced 1 lemongrass stalk, bruised 1 chicken stock cube 80g/3oz chestnut mushrooms, quartered 100g/3½oz cherry tomatoes, quartered 200g/7oz chicken breast, thinly sliced 8 fresh lime leaves 5 tsp fish sauce 5 tsp lime juice a pinch sugar 1–2 tbsp Thai chilli jam (optional) small handful fresh coriander, roughly chopped, to serve Method Add 850ml/1½ pints of water to a large saucepan over a high heat. Add the onion, chilli, galangal, lemongrass and chicken stock cube. Stir and bring to the boil, then reduce the heat to medium and simmer for 15 minutes until the onion has softened.Add the mushrooms, tomatoes, chicken and lime leaves to the pan. Return to the boil and cook until the mushrooms are tender and the chicken is cooked through, 5–8 minutes. Now add the fish sauce, lime juice and sugar to the pan. Gently fold and remove from the heat. Stir in the Thai chilli jam, if using, and scatter over the coriander to finish and serve. Add 850ml/1½ pints of water to a large saucepan over a high heat. Add the onion, chilli, galangal, lemongrass and chicken stock cube. Stir and bring to the boil, then reduce the heat to medium and simmer for 15 minutes until the onion has softened. Add 850ml/1½ pints of water to a large saucepan over a high heat. Add the onion, chilli, galangal, lemongrass and chicken stock cube. Stir and bring to the boil, then reduce the heat to medium and simmer for 15 minutes until the onion has softened. Add the mushrooms, tomatoes, chicken and lime leaves to the pan. Return to the boil and cook until the mushrooms are tender and the chicken is cooked through, 5–8 minutes. Add the mushrooms, tomatoes, chicken and lime leaves to the pan. Return to the boil and cook until the mushrooms are tender and the chicken is cooked through, 5–8 minutes. Now add the fish sauce, lime juice and sugar to the pan. Gently fold and remove from the heat. Stir in the Thai chilli jam, if using, and scatter over the coriander to finish and serve. Now add the fish sauce, lime juice and sugar to the pan. Gently fold and remove from the heat. Stir in the Thai chilli jam, if using, and scatter over the coriander to finish and serve.
Thai green curry paste recipe
 Homemade Thai curry paste has tons more flavour that shop-bought versions. Make double the recipe and freeze half for later. 4-6 medium green chillies, de-seeded and roughly chopped2 shallots, roughly chopped5cm/2in piece of fresh ginger, peeled and grated2 garlic cloves, crushedsmall bunch of fresh coriander, stalks and roots attached if possible2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)1 lime, grated zest and juice8 lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime)2.5cm/1in piece galangal, peeled and chopped (if available) 1 tbsp coriander seeds, crushed1 tsp ground cumin1 tsp black peppercorns, crushed2 tsp Thai fish sauce or light soy sauce 3 tbsp olive oil 4-6 medium green chillies, de-seeded and roughly chopped 2 shallots, roughly chopped 5cm/2in piece of fresh ginger, peeled and grated 2 garlic cloves, crushed small bunch of fresh coriander, stalks and roots attached if possible 2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried) 1 lime, grated zest and juice 8 lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime) 2.5cm/1in piece galangal, peeled and chopped (if available) 1 tbsp coriander seeds, crushed 1 tsp ground cumin 1 tsp black peppercorns, crushed 2 tsp Thai fish sauce or light soy sauce 3 tbsp olive oil Method Place all of the ingredients in a food processor and blend to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people. Place all of the ingredients in a food processor and blend to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people. Place all of the ingredients in a food processor and blend to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people. Recipe tips When your curry is cooked, if you think it is too spicy, add some more sugar; if it isn't spicy enough, fry a little more curry paste in some oil for a minute or two and add to the sauce.
Easy carrot cake recipe
Before frosting, carrot cake will keep for a week and can be frozen for up to a month. Once the cake is frosted keep it chilled. Make sure the cake is completely cold before adding the frosting. If it's warm it will melt and slide off. Although we love the easy-going simplicity of this cake, if you want something a little fancier, you can leave the cake to cool completely before carefully slicing it horizontally into two (or even three) layers and sandwiching them with the cream cheese frosting. It will create an impressive stack for special occasions. It's essential to use full-fat cream cheese as reduced-fat varieties will result in a runny icing. It's worth checking the fat content on the labels when shopping as some of the budget lines are also comparatively low in fat. Some people swear by branded cream cheese and it's probably because it contains stabilisers which make it easier to work with. Whatever type you use, pour away any liquid in the tub before gently mixing into the creamed butter and sugar. You can beat the butter and sugar really vigorously, but once the cream cheese is added be gentle and stop once it's incorporated. If you need to thicken your cream cheese frosting don't be tempted to add more sugar as this doesn't help (and can actually make it worse). Chilling it and stirring in a little cornflour is a better bet, but very runny frosting is difficult to fix. If you're not keen on walnuts, pecan nuts work well as an alternative.
Flourless chocolate matzo crinkle cookies recipe
 These irresistible dairy-free, flourless chocolate matzo crinkle cookies have a crisp exterior and a truffle-like centre. 375g/13oz icing sugar100g/3½oz cocoa powder1 large free-range egg2 large free-range egg whites1 tbsp vanilla extract20g/¾oz matzo mealpinch flaky sea salt 375g/13oz icing sugar 100g/3½oz cocoa powder 1 large free-range egg 2 large free-range egg whites 1 tbsp vanilla extract 20g/¾oz matzo meal pinch flaky sea salt Method Preheat the oven to 160C/140C/Fan/Gas 3. Line 2 baking trays with baking paper.Sift the icing sugar and cocoa powder into a large bowl.Whisk together the egg, egg whites and vanilla, then carefully stir into the icing sugar mixture to make a smooth batter. Fold in the matzo meal.Place tablespoonfuls of the mixture at least 3cm/1¼in apart on the prepared baking trays. Sprinkle a little sea salt over each. Bake for 15 minutes, until the tops have cracked slightly.Leave the cookies to cool on the baking sheets. Store in an airtight container. Preheat the oven to 160C/140C/Fan/Gas 3. Line 2 baking trays with baking paper. Preheat the oven to 160C/140C/Fan/Gas 3. Line 2 baking trays with baking paper. Sift the icing sugar and cocoa powder into a large bowl. Sift the icing sugar and cocoa powder into a large bowl. Whisk together the egg, egg whites and vanilla, then carefully stir into the icing sugar mixture to make a smooth batter. Fold in the matzo meal. Whisk together the egg, egg whites and vanilla, then carefully stir into the icing sugar mixture to make a smooth batter. Fold in the matzo meal. Place tablespoonfuls of the mixture at least 3cm/1¼in apart on the prepared baking trays. Sprinkle a little sea salt over each. Bake for 15 minutes, until the tops have cracked slightly. Place tablespoonfuls of the mixture at least 3cm/1¼in apart on the prepared baking trays. Sprinkle a little sea salt over each. Bake for 15 minutes, until the tops have cracked slightly. Leave the cookies to cool on the baking sheets. Store in an airtight container. Leave the cookies to cool on the baking sheets. Store in an airtight container. Recipe tips If you are making these for Passover, make sure your matzo meal is suitable. Store the cookies in an airtight container for up to 3 days.