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Chickpeas & mint rice
A simple, fresh one-pot rice: chickpeas, beans, peas and cauliflower cooked with turmeric and green chilli, brightened with plenty of chopped mint and a squeeze of lemon. Serve hot with yogurt.
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Featured recipe
Crème chantilly
Sweetened whipped cream
Crème chantilly is named after the Château de Chantilly north of Paris, where the 17th-century steward Vatel is said to have served it, and today it crowns waffles, crêpes, fruit tarts and hot chocolate in cafés across France. Cold cream is whipped with a little icing sugar and vanilla to soft, billowy peaks, light rather than stiff. The common mistake is over-whipping, which turns the cream grainy and then into butter. Chef's tip: chill the bowl and whisk for 15 minutes first, and stop as soon as the cream holds soft peaks that just flop over.
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Mix dal khichdaRice and two lentils with potatoes
A comforting one-pot khichda of rice, green gram and pigeon pea lentils with little cubes of potato, cooked in cumin-scented ghee with ginger and green chilli. It's soft and mild, everyday food. Serve with Gujarati kadhi or plain yogurt.
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Spicy vegetable khichdi
A special-occasion khichdi: rice and split green gram cooked with whole spices and onion, then layered with baby potatoes and peas in a fresh paste of coconut, green chilli, ginger, garlic and coriander, and gently baked. Serve garnished with crisp onion rings, coriander and coconut.
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Sweet jaggery trianglesFried jaggery wholemeal triangles
Sweet, crunchy triangles of wholemeal dough kneaded with jaggery water and deep fried until brown. In Gujarati homes they're eaten with green gram curry or potato curry and mango pickle, a lovely sweet-savoury pairing. They keep well in an airtight tin.
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OsamanLight spiced green gram broth
Osaman is the cooking water from boiled whole green grams, gently spiced with ginger, chilli, tamarind and jaggery and finished with a cinnamon, clove and curry-leaf tempering. It's thin, soothing and easy to digest, so it's good for anyone feeling unwell. The leftover boiled green grams can be used to make a curry.
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PudlaThin gram flour pancakes
Gujarati pudla are savoury pancakes made from a runny gram flour batter with ajwain, chilli, turmeric and coriander, spread thin on a hot griddle and cooked until golden-speckled. They're quick, filling and naturally egg-free. Serve hot with dry potato curry, green chilli chutney and tea or yogurt.
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Quick pethi puriSmall puffed urad dal puris
Pethi puri are little wholemeal puris with a thin layer of coarsely ground urad dal, chilli flakes and carom seeds pressed on top. Fried peethi side down, the dal cooks into a crunchy, savoury crust while the puri puffs up. Serve hot with chutneys.
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Punjabi kadhiButtermilk curry with pakora koftas
A thick, tangy Punjabi kadhi of sour buttermilk and gram flour, simmered slowly for half an hour and tempered with ghee, cumin and fenugreek seeds, then filled with crisp koftas of gram flour, potato, peas and vegetables. Frying the koftas twice, and pressing them in between, makes them light. Serve hot with the paratha of your choice.
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Oat meal chikkiChocolate oat and coconut squares
A quick baked oat bar with coconut and a touch of cocoa and golden syrup, pressed thin and cut while warm. Crisp, buttery and very easy.
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Macadamia & white chocolate cookies
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.
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Pistachio cookies
Buttery cookies with chopped pistachios, crushed rice bubbles, coconut and a hint of chocolate, each topped with more pistachio. Crunchy outside and tender inside.
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Peanut butter cookies
Chewy-crisp cookies made with crunchy peanut butter, honey and condensed milk, with rice crisps for crunch and roasted peanuts on top. No creaming needed: everything is melted together.
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Passion fruit cream biscuits
Crisp, lemony biscuits flecked with passion fruit seeds and glacé ginger, sandwiched with a passion fruit butter cream and dusted with icing sugar. A tangy, tropical treat for tea parties.
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Oat, bran & date biscuits
Wholesome, lightly sweet biscuits with wheat bran flakes, wholewheat flour and chopped dates, warmed with nutmeg. A good mid-morning snack.
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Jam and coconut cookies
Soft golden butter cookies, brushed with warm plum jam after baking and dipped in desiccated coconut. Bright, simple and loved by children.
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Jumbo oat cookies
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.
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Fruity crackle slice
A no-bake white chocolate slice full of crunchy rice crisps, currants, mixed peel and toasted almonds. Children love helping to make it.
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Florentine slice
A slice version of florentines: a layer of dark chocolate topped with a chewy bake of cornflakes, almonds, glacé cherries and sultanas bound with condensed milk. Cut into small squares; it is rich.
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Ginger biscuits
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.
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Coffee nut crescents
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.
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Lemon and honey coconut slice
A cinnamon and lemon honey shortbread base, spread with a lemony condensed-milk coconut filling and topped with grated frozen dough and cinnamon sugar. Crisp on top, soft and tangy in the middle.
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Semolina biscuits
Melt-in-the-mouth biscuits made with semolina and coconut, each pressed into a mix of shredded pistachio and almond. Similar to nankhatai, and very easy: everything goes into one bowl.
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Chocolate orange rings
Crisp brown-sugar biscuit rings sandwiched with an orange butter cream, then half dipped in melted chocolate and sprinkled with chopped pistachio. They look like they came from a smart bakery and are perfect for gifting.
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Cinnamon spiralsCinnamon sugar crescents
Flaky little crescents made from a rich yeasted dough, cut into wedges, spread with cinnamon sugar and rolled up from the wide end. Serve them with coffee or tea; they are best on the day they are baked.
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Cashew-coconut biscuits
Rich, crunchy biscuits made with equal weights of flour, sugar, butter, cashews and desiccated coconut. Simple to make and very more-ish with tea or coffee.
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Peppermint chocolate squares
A chocolate cornflake base, a layer of peppermint icing (tinted green if you like), and a smooth topping of cooking chocolate. The book uses Scotbloc cooking chocolate; any plain cooking chocolate works.
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No-bake squares
Quick no-bake squares of crushed digestive or marie biscuits, chopped cashews and almonds, bound with butter, golden syrup and drinking chocolate. Ready in two hours with no oven.
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