Thin potato slices and onion baked in fresh cream with plenty of garlic and coarse black pepper until tender and browned at the edges. Serve as a side dish with pizza or pasta, or as a snack with chilli and tomato sauce.
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Five kinds of lentil cooked together, then simmered in a gravy of browned onion, tomato, garlic and ginger under a fragrant tempering of cumin, cloves, cinnamon, red chillies and curry leaves. It's thick, hearty and full of protein. Serve hot mixed dal with chapaties or paratha.
Short, crumbly crescent biscuits flavoured with instant coffee and ground walnuts, rolled in caster sugar while still warm. Lovely with an after-dinner coffee and at festive times.
Classic crunchy ginger biscuits made with golden syrup and plenty of ground ginger. Good for dunking in tea, and they keep for weeks in an air-tight tin.
Big, crunchy cookies made with jumbo porridge oats and desiccated coconut, then rolled in more oats and coconut before baking. Wholesome and filling, perfect for lunchboxes.
Soft golden butter cookies, brushed with warm plum jam after baking and dipped in desiccated coconut. Bright, simple and loved by children.
Chewy brown-sugar cookies loaded with roasted macadamia nuts, white chocolate chunks, oats and coconut. A bakery favourite that is easy to make at home.
Rustic, crunchy cookies made with wholewheat flour, porridge oats, brown sugar and fresh coconut, with a gentle aniseed note from fennel seeds. Not too sweet, so they are good with a cup of tea or masala chai, and they keep well in a tin.
No-bake squares of crushed cornflakes, rice crisps and coconut held together with peanut butter and golden-syrup toffee. Quick to make and great for parties.
A rich coffee and cocoa ring cake made moist with ground almonds and sour cream, spread with a coffee butter icing and toasted flaked almonds. Contains egg.
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