Potato Chips

Ingredients

• 4 large potatoes, preferably Maris Piper
• sunflower oil, for deep frying

To serve

• flaked sea salt
• malt vinegar

 

Preparation method

1. Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper.
2. Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
3. Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned.
4. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.)
5. When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.
6. Tip into a serving dish and sprinkle with salt and vinegar to serve.

Bacon and cucumber salad

Ingredients

• 1 tbsp groundnut oil
• 6 long dried chillies
• 2 tsp Sichuan peppercorns
• 1 whole star anise (optional)
• 100g/3½oz smoked lardons, cut into 1cm/½in thick pieces
• 1 red chilli, de-seeded, finely chopped
• 1-2 tbsp Shaoxing rice wine or dry sherry
• 2 tbsp clear rice vinegar or cider vinegar
• 2 tbsp toasted sesame oil
• 200g/7oz cucumber, halved lengthways, de-seeded and sliced into 1cm/½in thick wedges
• pinch sea salt
• 1-2 pinches dried chilli flakes
• 1 tbsp lime juice
• 1 tbsp chilli oil
• 1 small handful fresh coriander leaves, roughly chopped
• dry-roasted peanuts (optional)

Preparation method

1. Heat a wok until smoking and add the groundnut oil, then add the dried chillies and Sichuan peppercorns. Stir fry for a few seconds, or until fragrant.
2. Add the star anise (if using), bacon lardons and chilli and stir fry for 2-3 minutes, or until the lardons have turned golden-brown at the edges.
3. Add the rice wine or sherry, vinegar and sesame oil and stir-fry for a few seconds, then add the cucumber and stir-fry for a few more seconds.
4. Season with sea salt, dried chilli flakes and lime juice, stirring well.
5. Pile the stir-fry onto a serving plate, drizzle over the chilli oil, garnish with the chopped coriander, sprinkle over some peanuts, if using, and serve immediately.

Vanilla panna cotta

Ingredients

For the panna cotta

 

• 3 gelatine leaves
• 250ml/9fl oz milk
• 250ml/9fl oz double cream
• 1 vanilla pod, split lengthways, seeds scraped out
• 25g/1oz sugar

 

For the sauce

• 175g/6oz sugar
• 175ml/6fl oz water
• splash cherry liqueur
• 350g/12oz raspberries

To serve

• 4 sprigs fresh mint
• icing sugar, to dust

 

Preparation method

1. For the panna cotta, soak the gelatine leaves in a little cold water until soft.
2. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
4. Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
5. For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.
6. Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.
7. Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
8. To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.

Banana milk shake

Ingredients

• 1 banana, peeled and chopped
• 250g/9oz vanilla ice cream
• 100ml/3½fl oz milk
• 1 tbsp caster sugar
• ½ tsp grated nutmeg
• 4 ice cubes, to serve

Preparation method

1. Place all of the milkshake ingredients, except the ice cubes, into a blender and pulse until smooth. Serve in a tall glass over ice cubes.

Spicy fried rice

ngredients

• 1 tsp olive oil
• ½ onion, finely chopped
• 1 clove garlic, finely chopped
• ½ red pepper, chopped
• small handful okra, chopped
• 75g/2½oz oyster mushrooms, sliced
• 250g/9oz long grain rice, cooked according to packet instructions
• 1 free-range egg, beaten
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 tsp chilli relish
• 2 tbsp chopped fresh parsely
• lemon wedges, to serve

Preparation method

1. Heat the olive oil in a wok, add the onion, garlic, red pepper and okra and fry for 3-4 minutes or until softened and golden-brown.
2. Add the mushrooms and fry for 1-2 minutes. Add the rice and fry for 2-3 minutes or until heated through.
3. Make a well in the middle of the rice, add the egg and fry, stirring constantly, until cooked.
4. Add the soy sauce, sesame oil and chilli relish and stir for 1-2 minutes until heated through. Stir in the parsley.
5. To serve, spoon onto a serving plate and garnish with lemon wedges.

Tuna sandwich

Ingredients

• 400g/14¼oz trimmed tuna loin
• pinch salt
• 2 tbsp cracked black pepper
• 2 tsp olive oil
• 4 slices ciabatta
• 1 yellow pepper, sliced into strips
• 1 red pepper, sliced into strips
• 1 courgette, sliced into ribbons with a vegetable peeler
• 1 garlic clove, peeled and crushed
• 1 sprig thyme
• 12 cherry tomatoes, sliced into halves
• 50ml/1¾fl oz balsamic vinegar
• 8 anchovy fillets in vinegar (available from delicatessens)
• 1 tbsp capers
• 50g/1¾oz black olives, pits removed

Preparation method

1. Season the tuna with salt to taste. Sprinkle the cracked black pepper onto a plate and press the tuna onto the cracked pepper.
2. Brush a griddle pan with half a teaspoon of the olive oil and place over a medium heat.
3. Griddle the tuna for one minute on each side and remove the tuna from the heat. Keep warm.
4. Brush the ciabatta with a teaspoon of oil and griddle for two minutes until slightly browned on both sides. Set aside.
5. Heat a separate frying pan, add the remaining olive oil and the peppers and courgette to the pan. Season, to taste, with salt and freshly ground black pepper.
6. Fry the peppers and courgette for three minutes, before adding the garlic and thyme to the pan. Fry for a further three minutes. Add the cherry tomatoes and balsamic vinegar, stir to combine and then tip the contents of the pan into a mixing bowl.
7. Add the anchovy fillets, capers and black olives to the bowl and stir to combine.
8. To serve, slice the tuna into thin pieces. Place a slice of ciabatta on each of four plates, spoon over the pepper mix and arrange a slice or two of tuna on top.

Chicken and prawn rolls

Ingredients

• 225g/8oz chicken breast, cut into 16 slices
• 48 prawns, defrost if frozen
• 4 large bunches of coriander, washed and chopped roughly
• 5 large red chillies, cut into thin julienne strips
• salt and pepper to taste
• 8 spring roll wrappers
• oil for deep-frying

Preparation method

1. Season the chicken with salt and pepper. Place a slice of chicken diagonally across the spring roll pastry.
2. Lay 6 prawns on top of the chicken slice. Top with two to three chilli strips and a handful of coriander.
3. Place another slice of chicken over the coriander.
4. Fold in ends of pastry and roll up in an envelope shape. Secure with a cocktail stick.
5. Deep-fry the chicken and prawn rolls in hot oil until golden brown and cooked through, about 2-3 minutes. Do not have oil too hot or the rolls will brown before the filling is cooked through.
6. Drain on absorbent kitchen towels.
7. Remove cocktail stick from each roll.

Swiss roll

Ingredients

For the Swiss roll

• 3 free-range eggs
• 75g/3oz golden caster sugar
• 75g/3oz self-raising flour

For the filling

• 75g/3oz raspberry jam
• 125ml/4½fl oz whipped double cream
• 100g/3½oz raspberries

To serve

• icing sugar

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.Grease and line a 23cm x 30cm/9in x 12in Swiss roll tin
2. Whisk the eggs and sugar in a bowl until pale and fluffy.
3. Fold in the flour and spoon the mixture into the tin. Bake in the oven for 7-10 minutes, or until light and springy to the touch.
4. Remove from the oven and turn the sponge out onto another piece of greaseproof paper.
5. For the filling, spread the jam onto the sponge and then spread with the cream, leaving a small gap around the edges.
6. Place a row of raspberries along one edge, lengthways. Roll the sponge to cover the raspberries and repeat the process until all of the raspberries have been used.
7. Dust with icing sugar and serve.

Waffles

Ingredients

• 250g/9oz plain flour
• 2 tsp baking powder
• ½ tsp salt
• ½-1 tsp ground cardamom (optional)
• 2-3 tbsp sugar
• 6 free-range eggs
• 250ml/8½fl oz cream (whipping or double)
• 250ml/8½fl oz milk
• 200g/7oz butter, melted and cooled

Preparation method

1. In a bowl, mix the flour, baking powder, salt, cardamom and sugar. Add the eggs, cream, milk and butter and mix with a hand-mixer until it becomes a smooth, thick batter.
2. Let the batter rest for a minimum of 30 minutes, or overnight in the fridge.
3. Preheat the waffle iron on a medium heat.
4. Put a medium ladleful of the batter mixture in the waffle iron, making sure not to overfill. Cook each waffle until golden-brown and cool on a rack so that they don’t steam up and get soggy.

Marshmallows

Ingredients

• 2 x 7g sachets powdered gelatine
• 450g/1lb caster sugar
• 2 tsp vanilla extract (or 1 tsp almond extract)
• 1 tbsp sunflower oil
• 50g/2oz icing sugar, plus extra for dredging
• 50g/2oz cornflour, plus extra for dredging
• finely chopped pistachios, crystallised flower petals, or coloured caster sugar to coat (optional)

Preparation method

1. Place the gelatine and 100ml/3½fl oz of cold water into a bowl. Set aside for 10 minutes, or until softened.
2. Meanwhile, pour the sugar and 175ml/6fl oz of cold water into a heavy-based saucepan and bring to a rolling boil on a medium to high heat, stirring continuously, until the sugar dissolves.
3. Reduce the heat to low and simmer the mixture gently for 15-20 minutes, until a sugar thermometer dipped into the mixture reads 113C/235F. (NB: At this temperature, the sugar syrup will have reached the soft-ball stage.) CAUTION: This mixture is extremely hot and can be dangerous. Do not leave unattended.
4. As soon as the sugar syrup reaches the correct temperature, place the softened gelatine and water into the bowl of a food mixer and blend on its lowest setting. Gradually pour in the sugar syrup in a slow, steady stream, avoiding pouring the sugar syrup on the beaters as it may splash. Whisk continuously until all of the syrup has been fully incorporated in the mixture.
5. Add the vanilla extract, then increase the blending speed and blend for 18-20 minutes, or until the mixture has thickened, cooled and is beginning to set.
6. Meanwhile, grease a 20cm/8in square, deep-sided cake tin with some of the sunflower oil. Line the tin baking parchment and grease the paper with the remaining oil. Mix together the icing sugar and cornflour and dust the tin with a little of the mixture to evenly coat the base and sides. Reserve the remaining icing sugar and cornflour mixture for later.
7. Pour the marshmallow mixture into the prepared tin and smooth the surface with a palette knife or spatula that has been dipped in boiling water. Dust the top of the marshmallows with a little more of the icing sugar and cornflour mixture, then cover the tin with cling film and set aside in a cool, dry place for 1-2 hours or overnight to set. (NB: Do not chill in the fridge.)
8. Once the marshmallow mixture has set, turn out the marshmallow slab onto a clean work surface dusted with the remaining icing sugar and cornflour mixture. Peel off the parchment paper and cut the marshmallow into 36 cubes. Dredge the marshmallows in the icing sugar and cornflour mixture to coat, or coat one or more sides in the chopped nuts, flower petals or coloured sugar for decoration. Store in an airtight container in a cool, dry place for up to three weeks.

Hot Chocolate

Ingredients

• 1 vanilla pod, split and seeds scraped out
• 1 cinnamon stick
• 1 litre/1¾ pints milk
• 150g/5½oz plain chocolate, chopped into small pieces
• sugar, to taste
• freshly grated nutmeg, for dusting

Preparation method

1. Heat the vanilla pod and seeds, cinnamon stick and milk in a saucepan until boiling.
2. Remove the pan from the heat and add the chocolate pieces, stirring until the chocolate melts.
3. Whisk the hot chocolate vigorously until frothy on top and add sugar, to taste. Serve with a dusting of nutmeg.

Fish Soup

Ingredients

For the soup

• 3 x whole white fish (such as bream, John Dory or snapper), gutted
• large handful prawns in the shell
• large handful mussels in the shell
• 400g/14oz waxy potatoes, such as Desirée, peeled and cut into 2cm chunks
• 1 tbsp chopped flatleaf parsley
• drizzle of olive oil

For the fish stock

• 30ml/2 tbsp olive oil
• fish trimmings, including head and bones, from fish listed above
• 1 shallot, chopped
• 1 small bulb fennel, chopped
• 3 ripe tomatoes
• 3 garlic cloves, crushed with the flat side of a knife
• 1 large sprig thyme
• 2 bay leaves
• 2 pinches saffron strands
• 1-2 star anise
• 2 litres/3½ pints boiling water
• salt and freshly ground black pepper

Preparation method

1. Fillet the fish, set aside the trimmings and remove any small bones from the fillets with tweezers. Set the fillets aside to be added to the soup later.
2. To make the stock, roughly chop the fish trimmings into three parts. Heat a large, heavy-based saucepan over a medium heat, and add the olive oil.
3. Add the fish trimmings and fry for 5-10 minutes until they begin to brown. Remove the fish trimmings from the pan and set aside on a plate.
4. Add the shallot, fennel, tomatoes, garlic, thyme, bay leaves, saffron and star anise. Fry gently over a medium heat for a few minutes, stirring regularly, until the vegetables have softened.
5. Add the cooked fish trimmings back into the pan, and pour in the boiling water. Bring back to a simmer and remove any scum that forms on the surface with a ladle or spoon. Reduce the heat and simmer gently for 35 minutes.
6. Place a sieve in a colander placed over a large saucepan. Ladle the stock into the sieve, then gently pour in any remaining liquid from the pan - taking care not to tip the fish or vegetables into the sieve. Season to taste with salt and freshly ground black pepper.
7. For the soup, place the potatoes into the fish stock. Bring to the boil and cook for 6-8 minutes, or until the potatoes are nearly cooked.
8. Cut the fish fillets into 5cm/2in pieces. Discard any mussels that are open or that don't close when tapped, or have broken shells.
9. Add the prawns, mussels and white fish to the saucepan and simmer for 2-3 minutes, or until the fish is cooked through and the mussels have opened. Discard any mussels that have not opened during cooking. Season to taste with salt and freshly ground black pepper.
10. To serve, ladle the fish soup into soup bowls, scatter with parsley, drizzle with olive oil and serve immediately.

Banana Cake

 

Ingredients

• 6 very ripe bananas
• 125ml/4½fl oz vegetable oil
• 115g/4oz butter, softened, plus extra for greasing
• 335g/11½oz caster sugar
• 4 free-range eggs
• 450g/1lb plain flour
• 2 tsp baking powder
• 1 tbsp ground cinnamon
• 1 tsp ground cloves
• ½ tsp salt
• 225g/8oz raisins
• 225g/8oz pecans

Preparation method

1. Preheat the oven to 200C/400F/Gas 6. Grease and line two medium (or three small) loaf tins.
2. Mash the bananas and vegetable oil together in a bowl and set aside.
3. In a separate mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then stir in the mashed banana mixture until well combined.
4. Mix the flour, baking powder, ground spices and salt together in another bowl and lightly fold into the banana mixture. Add the raisins and pecans and fold together lightly.
5. Spoon the cake mixture into the loaf tins and bake in the oven for 1½ hours, or until risen and golden-brown. Check after one hour and reduce the oven temperature slightly if the loaves are browning too quickly on the top, or cover the loaves loosely with aluminium foil.
6. Leave the banana bread to cool in the tins, then turn out and serve in thick slices.

Lemonade

A refreshing summery drink. Delicious served ice cold, topped up with soda water and fresh slices of lemon.

Ingredients

• 10 lemons, preferably organic, well scrubbed, thinly sliced, pips removed
• 100g/3½oz citric acid
• 2.25kg/5lb caster sugar
• 1.2litres/2 pints boiling water

Preparation method

1. Put the lemon slices in a large heatproof jug or bowl, and add the citric acid. Tip in the caster sugar, then pour in the boiling water. Stir to combine and dissolve the sugar. Leave to cool, then sieve and chill.
2. To serve, pour some of the lemonade into a large jug with ice and some slices of fresh lemon, dilute with cold water or soda water to taste.

Chicken ( Madras Style )

 Ingredients

• 4 skinless, boneless chicken breasts or thighs
• ½ lemon, juice only
• 1 tsp garam masala
• salt

• 2 tbsp vegetable oil or ghee (clarified butter)
• 1 large onion, finely chopped
• ready-made madras curry paste, 1-2 tbsp for mild, 3 tbsp for medium-hot, and 4-5 tbsp for hot
• 1x400g can chopped tomatoes
• 50g/2oz desiccated coconut
• small handful of fresh coriander, chopped

Preparation method

1. Cut the chicken into bite-size pieces and mix with the lemon juice, and garam masala and season with salt.
2. Heat the oil or ghee in a deep frying pan or saucepan over a medium heat and cook the onion for 6-7 minutes until softened and becoming golden. Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the Madras paste and cook for a couple of minutes before adding the chopped tomatoes and coconut. Cover with a lid and leave to simmer gently for about 20 minutes. Stir in the chopped coriander and serve straight away with naan bread.

Pancakes

Ingredients

For the pancake mixture

• 110g/4oz plain flour, sifted
• pinch of salt
• 2 eggs
• 200ml/7fl oz milk mixed with 75ml/3fl oz water
• 50g/2oz butter

 

Preparation method

1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
2. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Choux pastry

Ingredients

For the choux pastry

• 4 tbsp water
• 4 tbsp whole milk
• 50g/2oz unsalted butter, at room temperature
• 1 tsp caster sugar
• pinch sea salt
• 100g/4oz plain flour
• 4 medium free-range eggs, beaten

For the filling

• 20g/¾oz unsweetened chocolate, 100% cocoa solids
• 450g/1lb pastry cream (crème patissière), at room temperature (see Top recipe tip below)
• 1 tbsp strong cocoa powder, sifted

For the glaze

• 200g/7oz white fondant icing
• 1 tbsp cocoa powder
• 1-2 tsp water

method

1. Preheat the oven to 170C/325F/Gas 3.
2. For the choux pastry, place the water, milk, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil.
   
   Watch technique1:11 mins
4. Remove the pan from the heat and, using a wooden spoon, quickly beat in the flour until the mixture is completely smooth.
5. Turn the heat down to medium, return the pan to the hob and cook for about one minute, beating all the time, or until the mixture comes away from the edge of the pan.
6. Remove the pan from the heat and gradually beat in the eggs until you have a smooth, dropping consistency. (You are looking for the mixture to just drop from the spoon, not run off it; you may not need all of the egg to reach this stage. )
7. Transfer the paste to a large piping bag fitted with a 1.5cm/½in fluted nozzle and let the mixture to cool for about five minutes in the bag to stiffen slightly before you begin the piping.
   
   Technique: Using piping bags
   Watch technique1:15 mins
8. Line a large baking tray with greaseproof paper and pipe on 12 éclairs, each about 15cm/6in long. Alternatively, for a more professional and uniform finish, pipe four rows of pastry, each about 36cm/14in long, onto a non-stick tray and freeze. Cut the frozen strips into three and either defrost and cook as below, or bake from frozen and add five minutes to the cooking time.
9. Bake the éclairs in the preheated oven for 30-35 minutes or until golden-brown, then transfer to a rack and leave to cool.
10. For the filling, melt the chocolate in a bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water or the chocolate will burn.
    
    Watch technique1:07 mins
11. Pour the melted chocolate into the pastry cream, mix in the cocoa powder and whisk together to a smooth consistency. You could chill the mixture at this point for 30 minutes, then whisk again before you fill the éclairs, to give a creamier mouth-feel to the filling.
12. When you are ready to fill the éclairs, transfer the filling to a piping bag fitted with a 0.5cm/¼in nozzle. Pierce the underside of each éclair four times with the tip of the nozzle, gently squirting a little of the filling into the éclair as you do so.
13. For the glaze, gently warm the fondant in a small pan over a low heat until it reaches body temperature.
14. Stir in the cocoa powder and enough of the water to make a smooth paste, then transfer to a piping bag fitted with a 1.5cm/½in nozzle.
15. Pipe the glaze onto the top of each éclair, removing any excess with the back of your finger, then place in the fridge for the glaze to set before serving.

Vanilla ice cream

 

 

 

 

 

Ingredients

• 2 vanilla pods
• 500ml/16fl oz double cream (see tip)
• 70g/3oz sugar
• 3 egg yolks

Method

1. Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved.
   
   Watch technique0:17 mins
2. Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture.
3. Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set.

Puttu (steamed coconut rice powder)

Ingredients

• 500g/17oz rice flour
• pinch salt
• ½ tsp cumin seeds
• water, as necessary
• 250g/8½oz freshly grated coconut, or desiccated coconut
• sliced banana or ripe plantains, to serve (optional)

Method

1. In a large mixing bowl, mix together the rice flour, salt and cumin seeds until well combined. Add enough water to bring the flour mixture together as a coarse paste.
2. Fill the bottom section of the puttu maker with water.
3. Spread a layer of the rice flour paste evenly into the top section of the puttu maker, then sprinkle over a layer of the grated coconut. Repeat the process until all of the paste and the coconut has been used up.
4. Bring the water in the puttu maker to the boil. Steam the puttu for 2-3 minutes, or until a toothpick inserted into the cake comes out clean.
5. 
   
    
   To serve, turn out the puttu onto a serving plate and serve with sliced banana or ripe plantains.

Masala Tea

 

 

 

 

 

Ingredients

• 350ml/12fl oz water
• 100ml/3½fl oz milk
• 4 black peppercorns
• 10 green cardamom pods, lightly crushed
• good pinch green fennel seeds
• small piece cinnamon stick
• 1 tsp fresh ginger, peeled and roughly sliced
• 1 tea bag
• sugar, to taste
• salt, to taste (optional)
 

 Method

1. Heat the water and milk in a pan with the spices and ginger until it comes to the boil. Turn the heat down and cook over a low to medium heat for 15 minutes. Be careful as the milk can easily rise and boil over.
2. Once the volume is reduced to a large cupful, add the teabag and let it brew for one minute, or longer if you like strong tea.
3. To serve, strain into a cup and add sugar or salt if using, to taste.