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A quick and easy dish, yet impressive.

You can be really imaginative with flavourings and try whatever is in season to flavour it.

Serves: 4

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients

6 large British Lion eggs

1 red onion, finely chopped

2 green chillies, seeded and finely chopped

½ tsp roasted cumin seeds, coarsely crushed

½ tsp turmeric

1 tbsp chives, finely chopped

1 tsp green coriander, finely chopped

1 ½ tsp salt

½ inch piece of ginger, finely chopped

2 tbsp oil

Chaat! Magazine Sponsor Product Suggestion East End Foods Range – Ground Cumin www.store.eastendfoods.co.uk

For the sauce

3 tbsp oil

1 bay leaf

2 green cardamoms

1 large onion, finely chopped

1 tbsp ginger and garlic paste

1 tsp red chilli powder

½ tsp ground cumin

½ tsp ground coriander

½ tsp ground turmeric

1 tsp salt

3 tomatoes, pureed

½ tsp sugar

½ tsp ground garam masala

1tbsp green coriander, chopped

1 tbsp single cream

Juice from ½ lemon

 

 

Method

  1. Break the eggs and whisk together with all the other ingredients except the oil.

 

  1. Take a large shallow non-stick frying pan and heat the oil, pour in just enough egg mixture to make a thin omelette and as it begins to set, remove from pan and roll into a cylinder similar to a Swiss roll. Repeat the procedure to use all of the egg mixture. Cut the omelette rolls in 1.5 cm thick slices and keep warm.

 

  1. Sauce: heat the oil, add green cardamom and bay leaf and let it crackle for 30 seconds or so, add the onions and cook until golden brown. Add the ginger and garlic paste and stir for a minute. Add the red chilli powder, cumin and coriander, turmeric and salt and cook for another minute or so. Add the tomato puree and cook for 6-8 minutes until mixture is reduced by 1/2. Add sugar and garam masala and finish with fresh coriander, single cream and lemon juice. Pour the sauce on a serving dish and arrange the omelette slices over it. Serve as either a main dish or as an accompaniment.

 

Tip: Add finely chopped vegetables like asparagus, olives, spinach or artichokes to the omelette if you liked. You may even be more experimental with the sauce adding curry leaves and coconut milk if you wanted to make it more interesting.

 

Chaat! issue 12 Published

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With Easter upon us we thought egg recipes would be ideal for the holiday nice and quick!

Serves: 2

Cooking time: 9 minutes

Ingredients

Chaat! Magazine Sponsor Product Suggestion by East End Foods = Garam Masala

4 large British Lion eggs, hard-boiled

2-3 tablespoons vegetable oil

1 onion, finely chopped

3-4 cloves garlic, finely chopped

3cm piece ginger, grated

1-2 green chillies, finely chopped

½ tablespoon tomato purée

¼ teaspoon sea salt

3/4 teaspoon turmeric powder

½ teaspoon ground cumin

½ teaspoon ground coriander

3/4 teaspoon garam masala

1 tomato, finely chopped

200ml coconut milk

100g petite pois

2 tablespoons coriander leaves, chopped

Chapattis or rice to serve

Method

  1. Remove the shell from the boiled eggs (Gizzi uses free range), halve & put aside. Blend the oil, onion, garlic, ginger, green chillies and spices together. Heat a wok and add the paste and fry for 3-4 minutes.

 

  1. Add the tomato, coconut cream and peas and simmer for 5 minutes. For the last 2 minutes of cooking add the boiled eggs. Serve the egg curry hot, garnished with coriander leaves, with chapattis or rice.

Chaat magazine issue 12

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This Palestinian sweet, known as knefeh, is a speciality of the city of Nablus in the West Bank, and is made using Nabulsi cheese – a semi-soft white brined cheese that becomes soft and stretchy when heated. You need to soak the Nabulsi overnight to reduce its saltiness. Alternatively you can use mozzarella as a substitute. The cheesecake can be made with semolina (“fine knefe”), shredded filo (“coarse knefe”) or a combination of both (“wavering knefe”).

SERVES 8
PREPARATION TIME: 15 Minutes
COOKING TIME: 1 ½ hours

Chaat! Magazine Sponsor Product Suggestion East End Food Range

www.store.eastendfoods.co.uk

INGREDIENTS

125g/ 4 ½oz caster sugar
1tsp lemon juice
1tsp orange blossom water
125g/ 4 ½oz melted butter, plus extra for greasing
A pinch of ground saffron or turmeric
250f/ 9oz defrosted shredded filo pastry (kataifi)
500g/ 1lb 2oz Nabulsi cheese or mozzarella
500g/ 1lb 2oz mascarpone
½tsp ground malab (optional)
30g/ 1oz pistachios

METHOD

  1. Dissolve the sugar 125ml/4fl oz water in a heavy based saucepan. Add the lemon juice and heat over a medium-high heat until all the sugar has dissolved. Bring to the boil, stirring occasionally, then reduce the heat to low and let it simmer for about 15 minutes until it reaches a syrupy consistency. Remove the pan from the heat and stir in the orange blossom water. Set aside to cool.
  2. Put the melted butter and saffron in a bowl and leave to steep for a few minutes, stirring just to incorporate.
  3. Put the shredded pastry into a mixing bowl. Po in the saffron butter and use your fingers to rub the butter all over the pastry strings.
  4. Preheat the oven to 180°C. Shred the Nabulsi into another mixing bowl, add the mascarpone and mahlab, if using, and use your hands to mix it together.
  5. Generously grease a round 23cm/9in cake tin with butter and spread about half of the buttered filo strings across the bottom. Spread the cheese mixture across the pastry layer evenly, then cover by spreading the remaining layer of film strings evenly over the top.
  6. Bake in the oven for 1-1 ¼ hours until the cheese is bubbling and the pastry is golden. A good way to test readiness is to wiggle the pan gently – the cheesecake should come away from the edges.
  7. Finally, place under a hot grill for 1-2 minutes to achieve an evenly golden top layer. Pour the cooled sugar syrup over the top before serving, or serve with syrup on the side if preferred.
  8. Grind the pistachios into a powder using a pestle and mortar, then sprinkle the powder over the cheesecake. Slice into squares and serve.
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Wing Yip’s Beef and Broccoli in Oyster Sauce is a perfect choice for a healthy dinner during a January detox. The broccoli in the dish is super nutrient rich, while protein packed beef is a great source of vitamin B.

Wing Yip is the UK’s largest oriental supermarket chain, bringing authentic Oriental ingredients to British kitchens. From flavoursome Asian sauces and pastes to traditional rice noodles and Oriental teas, Wing Yip is a one-stop shop for authentic Pan-Asian cuisine

Beef and Broccoli in Oyster Sauce

Serves 2

Ingredients:

340g beef steak (sirloin or fillet steak)

2tsp Wing Yip Light Soya Sauce

2tsp sesame oil

1tsp corn flour

284g broccoli (cut into florets and blanched)

Chaat Sponsor Product Suggestion from The East End Foods Range

www.store.eastendfoods.co.uk

2tsp minced ginger (or fresh)

75ml Wing Yip Oyster Sauce

2tbsp peanut oil

Method:

  1. Cut the beef thinly across the grain and season with light soya sauce, sesame oil and a little cornflour.
  2. Clean and blanch the broccoli florets.
  3. Heat the peanut oil in a wok and fry the ginger and broccoli together. Remove from wok and set aside.
  4. Turn up the heat and add the beef in batches to seal the meat.
  5. Add the Oyster sauce and broccoli and stir well. If you prefer your beef pink, now is time to turn off the heat. Alternatively continue cooking for another 2 minutes.

 

Wing Yip has four superstores located in Birmingham, Cricklewood, Croydon and Manchester which stock more than 4,500 authentic Oriental groceries and products. Its online store www.wingyipstore.co.uk

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It’s said that life begins at 40, yet while some men buy the sports car or embark on a change of image, when celebrity chef Tom Kerridge passed that famous age milestone he decided he needed to alter his lifestyle in order to make the most of his middle years.

“I think when people get to 40 a great number end up taking a long look at themselves – they start to think about where they’ve gone, what they’ve done, what they’ve achieved and where they are going in the future,” the owner of Marlow’s two-Michelin-starred gastropub The Hand and Flowers explains. “From a health point of view, I definitely wasn’t in a great place and I needed to change that. So it hadn’t altered where I was, and I don’t think it was having an effect on my life and personality, but health-wise it was something I needed to recognise in myself and change for the better.”

 

What Kerridge decided on was a low-carb diet regime that, three years later, has resulted in over 11st of weight lost. This ‘Dopamine Diet’, as he terms it in his new book, was crafted specially to give readers the chance to get fit while still eating food that not only tastes fantastic but makes you feel great as well.

 

“It’s a personal story; I’ve already been there and done it, so it’s little tips on how I did it myself,” Kerridge says. “It’s the difference between being told not to do it and being shown how not to do it by someone who has already lost 11st and has done it the right way – the way that worked for me, at least. If just one person buys into it then the book has been worth doing, because it means it has helped that one person change their life.”

 

Despite undergoing an impressive physical transformation, Kerridge is adamant that his new focus on low-carb cooking hasn’t changed his relationship with Great British cooking in any way.

 

“It just embraces everything I already do,” he says of the Dopamine Diet. “The things that will help drive flavours of food forward – that is really important to me, so it has helped reinforce everything I already know. It’s very protein-led, so the roasts are still there, the stews are still there, and curries – that sort of spicing of dishes – is all still there.”

 

When it comes to curries, Kerridge is effusive – and the hotter, the better, he enthuses. He explains this is because when we eat spicy chillies our brains are tricked by the heat into releasing endorphins, which results in a natural high. His curry dishes make use of homemade sauces stuffed full of his favourite spices – curry leaves, turmeric, paprika and his secret ingredient, vinegar. “The acidity of the vinegar complements the spice fantastically,” he reveals.

 

And the prevalence of great Indian cooking these days only serves to further fuel Kerridge’s undying passion for the UK’s diverse restaurant industry.

 

“The year after we won the National Restaurant Award, the next winner was a fantastic curry house called Gymkhana,” he says. “It shows how great the culinary scene in this country is now – number one was a pub and then a curry house!”

TRY EAST END FOODS CURRY POWDER WITH THIS RECIPE

RECIPE:

Curried Cauliflower Soup – Serves 4

Ingredients:

50g dried onion flakes

2 tbsp vegetable oil

50g butter

1 onion, diced

2 garlic cloves, grated

1½ tbsp curry powder

1 chicken or vegetable stock cube

1 large cauliflower (about 800g), broken into florets

200ml coconut cream

200g cream cheese

4 tbsp chopped coriander, tender stems and all

2 hot green chillies, sliced, seeds and all

Finely grated zest of 1 lime

Sea salt and cayenne pepper

 

Recipe:

Preheat the oven to 180°C/fan 160°C/gas 4. Scatter the onion flakes on a baking tray. Trickle on the oil, give it a stir and season with salt. Bake for 5 minutes, or until onion flakes are golden brown, then set aside to cool.

 

In a large saucepan, melt the butter over a medium-low heat. Add the onion and the garlic and sweat gently, stirring from time to time, for around 10-15 minutes until soft. Sprinkle on the curry powder and cook, stirring for 2-3 minutes.

 

Now pour in 1 litre of water and crumble in the stock cube. Bring to the boil and add the cauliflower florets. Turn the heat down to a simmer and cook for 5-10 minutes, until the cauliflower is soft.

 

Stir in the coconut cream and cream cheese until fully combined. Bring back to the boil and then take the pan off the heat.

 

Blitz with a stick blender, or in a jug blender or food processor. If you’ve time, pass the soup through a sieve into a clean pan at this point – this will give the soup an unbelievably silky and delicious texture. Warm gently and season to taste with salt and cayenne pepper.

 

Ladle the soup into warmed bowls and scatter over the toasted onion flakes, coriander and chilli, then sprinkle with the lime zest.

– Serves 4

Ingredients:

50g dried onion flakes

2 tbsp vegetable oil

50g butter

1 onion, diced

2 garlic cloves, grated

1½ tbsp curry powder

1 chicken or vegetable stock cube

1 large cauliflower (about 800g), broken into florets

200ml coconut cream

200g cream cheese

4 tbsp chopped coriander, tender stems and all

2 hot green chillies, sliced, seeds and all

Finely grated zest of 1 lime

Sea salt and cayenne pepper

 

Recipe:

Preheat the oven to 180°C/fan 160°C/gas 4. Scatter the onion flakes on a baking tray. Trickle on the oil, give it a stir and season with salt. Bake for 5 minutes, or until onion flakes are golden brown, then set aside to cool.

 

In a large saucepan, melt the butter over a medium-low heat. Add the onion and the garlic and sweat gently, stirring from time to time, for around 10-15 minutes until soft. Sprinkle on the curry powder and cook, stirring for 2-3 minutes.

 

Now pour in 1 litre of water and crumble in the stock cube. Bring to the boil and add the cauliflower florets. Turn the heat down to a simmer and cook for 5-10 minutes, until the cauliflower is soft.

 

Stir in the coconut cream and cream cheese until fully combined. Bring back to the boil and then take the pan off the heat.

 

Blitz with a stick blender, or in a jug blender or food processor. If you’ve time, pass the soup through a sieve into a clean pan at this point – this will give the soup an unbelievably silky and delicious texture. Warm gently and season to taste with salt and cayenne pepper.

 

Ladle the soup into warmed bowls and scatter over the toasted onion flakes, coriander and chilli, then sprinkle with the lime zest.

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Feel like something nice and sweet!

In these yummy treats, thinly sliced South African Pink Lady apples are microwaved
and then arranged on folded filo pastry, sprinkled with cinnamon, and rolled up.
They are baked for a few minutes until tender – and they end up looking like roses.
Clever!

TRY EAST END FOODS GROUND CINNAMON IN THIS RECIPE

Preparation: 20 minutes
Cooking: 25 minutes
Serves: 6
A little butter or vegetable oil, for greasing
3 South African Pink Lady apples
2 tbsp lemon juice
6 sheets filo pastry, thawed if frozen
80g butter, melted
6 tbsp apricot jam, warmed
A few pinches of ground cinnamon
Icing sugar, for sprinkling (optional)
1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Grease 6 holes of a muffin
tin with butter or vegetable oil.
2 Core and thinly slice the apples, putting the slices into a bowl with 300ml justboiled
water with the lemon juice as you do them, so that they don’t brown.
Microwave them on HIGH for 3 minutes to soften. Leave to stand for 5 minutes, then
drain thoroughly.
3 Working on one at a time, brush a sheet of filo pastry with melted butter. Fold it in
half lengthways, then brush the surface with butter and fold in half again
lengthways. Brush with 1 tablespoon of warmed apricot jam. Arrange apple slices
along the top end of each strip with the pink peel uppermost. Sprinkle with a little
cinnamon, then roll up the pastry, so that the apple slices are just enclosed. Scrunch
the pastry base and place in the muffin tin, so that the apples look like roses. Repeat
to make 6 in total.
4 Bake for 20-22 minutes, until the apple slices are browning slightly along their
edges. Cool for a few minutes, then remove from the muffin tins and serve warm,
sprinkled with icing sugar (if using).
Cook’s tip: Make green ‘roses’ with South African Granny Smith or Golden Delicious
apples.

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Born out of a shared love of Sri Lankan cuisine, Sri-Licious is the creation of close friends Mary and Callie. Based in Gloucestershire, we serve up fresh, tasty Sri Lankan food from a converted catering transit van at street food fairs and festivals in the South West and Midlands.

Having grown up in Sri Lanka, the cuisine had been Mary’s favourite food since an early age. When Mary suggested Callie visit the country it quickly became hers too!

You can hear the clanging of blades coming from the Sri-Licious van as homemade roti, fresh vegetables and spices are chopped on the griddle while the popular street food dish Kottu Roti is prepared to order. Vegan at base, there are several different toppings on offer, such as devilled paneer, devilled tofu or pineapple.

 

The pair  serve various Sri Lankan specialities including egg hoppers and ‘short eats’ – Sri Lankan snacks, such as vegetable roti parcels, or Seeni buns, bread rolls stuffed with sweet and spicy onion sambol. We caught up with Mary and Callie to find out a bit more about their Sri-lankan street food. The

 

  • How did the idea of Sri-licious come about? Did you cook lots of Sri-Lankan cuisine at home already, or was it a completely ‘from scratch’ endeavour?

As well as constantly cooking Sri Lankan food at home, we kept traveling to London to get our Sri Lankan food fix as there were no restaurants nearby us! We had also always loved the street food scene, going to markets in Birmingham and Bristol regularly and wanted to get involved!

  • What was the first Sri Lankan dish you fell in love with?

Egg hoppers, they are so different to anything else we have ever tried and you can cater them to your palette with a variety of tasty sambols! are made with a batter of rice flour and coconut milk, cooked in a bowl shaped pan with an egg poached inside, and they then add different sambols and chutneys; from fiery chili and onion to fragrant coconut and lime.

  • Who are your customers?

Our customers are the best! Adventurous foodies who are happy to try something different, or fellow Sri Lanka lovers who have visited the country on holiday and want to reminisce about the island’s culinary delights.

  • For anyone who hasn’t tried Sri-Lankan food before, what would you recommend to try first?

‘Short Eats’ are a great introduction as they sum up the combination of Sri Lankan spices and European influences that make the cuisine so unique, and as they’re only small, you can try lots!

  • What is your favourite dish and why?

It’s so hard to choose just one! It would probably have to be Kottu Roti as we find it is the perfect comfort food!

  • Do you have a nice simple recipe our readers can try at home themselves?

Kottu Roti Recipe (serves 4)

 

This is a simplified version of the Kottu Roti we serve up from our trusty van!

TRY EAST END FOOD GARAM MASALA FOR THIS RECIPE

 

Kottu Roti

Ingredients

8 Rotis

500g carrots

1kg spring greens

3 bell peppers

1 green chili (or more if you like it hot!)

2 tsp garam masala

Thumb sized piece of ginger

1 large white onion

2 tbsp vegetable oil

Sprig of fresh curry leaves (optional)

2 eggs (optional)

Salt to taste

 

Finely chop the onion and set aside. Coarsely chop the roti bread, peppers and spring greens so they are slightly smaller than bite size. Either use a julienne slicer to shred the carrots, or use a grater to grate them. Use a garlic press to crush the garlic, or finely chop it. Finely chop the green chili and ginger.

 

Heat the oil on a griddle, or if you don’t have a griddle you can use a large pan (such as a wok) to a hot heat, this is sort of like a Sri Lankan stir fry so everything will be cooked quickly!

 

Add the chopped onion and let cook for a minute or so, add the garam masala and curry leaves (if using).

 

Add the chopped peppers, spring greens, crushed garlic, ginger, chili and let cook for a few minutes. If at any point it starts sticking, just add a little bit of water.

 

Add the chopped roti and julienned carrots, heat for a few more minutes until the vegetables are all cooked.

 

If using eggs, crack them into a small bowl and whisk, adding to the kottu mixture at the last minute, constantly stirring to make sure it coats the ingredients equally. Continue to stir for a minute or so until the egg is cooked through.

 

Salt to taste and serve up on four plates!

 

  • Finally, where can we find you?!

We pop up all around the South West and Midlands – just keep an eye on our website and social media pages. We’re also available for private events so do get in touch if you would like something deliciously different at your wedding or birthday party!

CHAAT ISSUE 29

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Crab is very fashionable at the moment

This delicious dish is messy because you have to crack the crab claws and eat with your fingers, but it is worth it! The stylish host would provide rosewater fingerbowls for the guests.

Recipe by Keith Floyd one of the legends of the reality cooking programs that both entertained and provided viewers with an insight into regional cooking styles across India.

serves 4

vegetable or coconut oil

1 tablespoon small black mustard seeds 10 –15 fresh curry leaves

100 g/4 oz red onion or red shallots, finely chopped

150 g/5 oz tomatoes, chopped 1 teaspoon ground turmeric   1 tablespoon red chilli powder

25 g/1 oz ginger and garlic purée (see page 56)

500 ml/18 fl oz coconut milk salt

2 or 3 small raw crabs per person, chopped in half, cleaned out, gills and stomach sac removed and the claws cracked

a handful of small fresh curry leaves or fresh mint or coriander leaves, to garnish

 

  • Heat some oil in a pan, add the mustard seeds and curry leaves and cook until the mustard seeds cr

 

  • Stir in the onion or shallots and sauté until soft, then add the chopped tomatoes and cook until you have a rich tomato and onion gravy.

 

  • Stir in the turmeric and chilli powder and cook until the raw flavour disappears. Add a little water to help you do this, if necessary.

 

  • Now stir in the ginger and garlic purée and the coconut milk and simmer gently until you have a nicely amalgamated gravy. Season to taste with salt, then pop in the crabs and cook them gently until the shells have turned r

 

  • If using curry leaves for the garnish, quickly stir-fry them in very hot oil and sprinkle them over the crabs. Alternatively scatter with fresh mint or coriander leaves and serv
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Diwali is a time for sharing with friends and family. #HappyDiwali

These Pineapple Laddoo’s are the perfect sweet treat for Diwali. I use canned pineapple rather than fresh as it’s a simple yet convenient ingredient which is bursting with fruity flavour. Easy recipe!

 

Ingredients

 

  • 1 x 415g can Del Monte Pineapple Chunks in Juice
  • 1 tbsp ghee (or butter)
  • 100g desiccated coconut
  • 125g milk powder
  • 80g caster sugar
  • ¼ tsp cardamom powder
  • 2 tbsp ground almonds

Method

 

  1. Place a can of drained Del Monte® pineapple chunks into a food processor. Mix until smooth and reduced to a paste.
  2. Over a medium-low heat, heat the ghee or butter. When melted, add the pineapple puree and cook for 1-2 minutes, making sure you do not burn the puree.
  3. Slowly add the sugar and desiccated coconut and sugar. Mix well and cook for a further 2 minutes, making sure it’s on a low heat.
  4. Add milk powder, cardamom powder and ground almonds to the mixture and continue to stir.
  5. Cook for a further 2 minutes, or until the mixture becomes thick. Transfer into a bowl and allow to cool in the fridge for 10 minutes.
  6. Now it’s time to make your laddoos! Using your hands, roll the mixture into small golf-sized balls.
  7. Roll into a little desiccated coconut for decoration get them ready to serve at your Diwali celebrations!

NB: You can even make these laddoos in advance and store in an airtight container in the fridge for up to 3 days.

 

‘This recipe has been created by The Petite Cook to celebrate Diwali with Del Monte. https://www.thepetitecook.com/

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Make #NationalCurryWeek a! Use all those harvest vegetables now!

Ingredients

4 chicken breasts, skinless and boneless
2 tbsp natural yoghurt
4 tbsp tandoori paste
3 tbsp vegetable oil
1 cinnamon stick
6 cardamom pods
1 large onion, peeled and finely chopped
3cm piece of ginger, peeled and grated
2 garlic cloves, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ fresh red chilli, deseeded
2 x 400g cans chopped tomatoes
1 tbsp tomato puree
150ml chicken stock
2 tsp garam masala
½ lemon, juice
250g frozen peas
Sea salt and black pepper
Handful chopped coriander, to garnish
Natural yoghurt, to serve

Method

Cut the chicken into chunks and mix with the yoghurt and tandoori paste, leave to marinate for a couple of hours, stirring occasionally.

Heat the oil in a deep pan, when hot, add the cinnamon, cardamom and onion, fry gently for 5 minutes until the onions are soft and beginning to turn brown, add the ginger, garlic, cumin, coriander, chilli and turmeric and cook for 1 minute.

Once the spices have cooked, add the chicken with marinade, fry for 4 minutes then add the chopped tomatoes, tomato puree, chicken stock, garam masala, lemon juice and peas. Stir well and season with sea salt and black pepper. Simmer on a low heat for about 10 minutes or until the chicken is cooked.

Serve with rice or naan bread and garnish with freshly chopped coriander and a generous spoonful of natural yoghurt.

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Today’s smoothies using smoothie makers or blenders can use a vast array of ingredients on your supermarket shelfs to include both fruit and vegetables, now all year round you can use all the very fresh ingredients that you have in your kitchen gardens and incorporate them into your daily diet!

 

10 Great Reasons to add smoothies to your diet!

  1. Get your daily allowance.Consuming the minimum portion of your daily five recommendations of fruits and vegetables can be a test. Blending a couple of servings of each into a smoothie helps ensure you meet your body’s daily nutritional needs.
  2. Quick and easy.Creating your own nutrient smoothie doesn’t take as long as preparing most meals, giving you more time for others things. Taking a smoothie with you is an additional convenient option, thus providing flexibility.
  3. Helping Digestion. Let your blender “bite and chew” your food and ease the burden on your digestive system while you simultaneously consume plenty of dietary fiber to ensure excellent digestion.
  4. Yes, eating healthy and tasting great can go hand in hand. With so many recipes to choose from, finding one or more pleasing to your palate is a breeze.
  5. Give your digestive system a break while adding detoxifying ingredients like watermelon, cucumber, mint, dandelion greens and kale into your smoothies to aid your body’s detoxification processes.
  6. Healthy eating education. Educate yourself on what comprises a healthy diet. This will allow you to make greater informed decisions when you are not blending,
  7. Help your immune system.Empowering your immune system by having greater fruit and vegetables in your diet.
  8. Brain Food.Give your brain all the vitamins and nutrients it needs to improve your mental clarity, focus, and memory. Say goodbye to brain fog.
  9. Reduce cravings. We all crave sweets and unhealthy foods from time to time. Reduce those cravings, with a healthy sweet fruit or vegetable alternative.
  10. Everyday Fun!Conjuring up different combinations of fruit and vegetables can be fun, get the whole family involved to enjoy the experience

Andrew James Family Fit Smoothie Maker

£24.99 www.andrewjamesworldwide.com

This is a handy prices and sized smoothie maker that can fit ideally in a modern kitchen. For us this was a simple gadget to use just one touch operation, there manual comes with lots of smoothie recipes to give you inspiration.  Easy to clean, use and then reuse. Can be used by all family members without having to learn complicated instructions. The actual blender jar doubles up as a sport bottle, but there is also two complimentary sport bottles that come with the smoothie maker to help you enjoy your smoothie out and about!

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Nutritional information

PER SERVING (4): 106 kcalories, 7g protein, 13g carbohydrates, 9g fat, 0g saturated fat, 8g fibre, 5g sugars, 0.05g sodium.

Nutrition – as well as the nutritional value of the Peas this recipe contains: Beta carotene, vitamin C, folic acid, calcium, magnesium, allicin plus other antioxidants from the herbs and spices.

Ingredients

2 tbsp sunflower oil

2 tsp black mustard seeds

1 tsp cumin seeds

1 tsp turmeric

2 tsp ground coriander

1 tsp ground cumin

2 tsp peeled fresh ginger finely crushed

2 tsp green chilli finely chopped

2 tsp garlic finely crushed

2 tbsp tomato puree

300ml water

Sea salt and freshly ground black pepper

2 large aubergines cut into 3cm cubes

400g frozen peas

Method

Heat the oil in a pan. Add the mustard and cumin seeds. When the seeds pop add the rest of the spices, crushed ginger, green chilli and garlic. Add the tomato puree and a little of the water. Blend to a smooth paste and then add the rest of the water. Season to taste with sea salt and black pepper. Let the mixture simmer for about 5 mins then add the aubergine chunks and coat well with the sauce. Cover the pan and allow to cook/steam for about 12 mins on a low heat, stirring frequently adding more water if necessary. Add the peas and cook for a further 8 – 10 minutes stirring frequently.

Serve with cooked brown Basmati rice and garnish with fresh coriander.

Serves 4

Tips

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non-metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)

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Mild Pea and Sweet Potato Curry

Nutritional information

PER SERVING (4) 600 kcalories, 7g protein, 35g carbohydrates, 8g fat, 1g saturated fat, 7g fibre, 13g sugars, 0.04g sodium.

Nutrition – as well as the nutritional value of the Peas this recipe contains: vitamin A and beta carotene, B complex vitamins, vitamin C, vitamin E, vitamin K, calcium, magnesium, iron, selenium, zinc, manganese, potassium, quercitin, allicin, lycopene plus other antioxidants from the herbs and seasonings.

Ingredients

2 tbsp vegetable or rapeseed oil

500g sweet potato, peeled and cut into large dice

1 red onion, peeled and finely chopped

2 cloves garlic, peeled and crushed

2 cm piece root ginger, peeled and finely chopped

1 tsp ground cumin

2 tbsp mild Korma curry paste

1 tin chopped tomatoes

200ml chicken / vegetable stock

sea salt and black pepper

300g frozen peas

Juice 1/2 lemon

Handful coriander, roughly chopped

To serve: naan bread, basmati rice, natural yoghurt, chutney / pickle

Method

Heat the oil in a large casserole or deep frying pan. Add the sweet potato and red onion and fry for 5 – 10 minutes, until the vegetables are starting to colour. Add the garlic and ginger and cook for a further minute. Add the ground cumin and curry paste and cook, stirring constantly, for another minute. Add the tinned tomatoes and blend in the stock. Season with sea salt and black pepper and bring to the boil.

Simmer gently for 20 minutes, stirring regularly and topping up with extra stock if necessary, until the sweet potato has softened and is cooked through. Stir in the frozen peas and cook for a further 3 minutes. Adjust the seasoning and add the lemon juice. Stir through the chopped coriander and serve with steamed basmati rice, warm naan bread, yoghurt and chutney.

Serves 4

Preparation Time 10 minutes

Cooking Time 30 minutes

Tips

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non-metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)

Launched by the Yes Peas! campaign and the British pea vining industry, Great British Pea Week (10 – 16th July), the National Awareness Week dedicated to peas, has returned for 2017, giving everyone a reason to celebrate peas this harvesting season.

The UK is the largest producer and consumer of frozen peas in Europe, with the average person in Britain eating nearly 9,000 peas per year. This July, approximately 700 pea growers will harvest 2 billion portions of peas to feed Britain for the year.

Great British Pea Week is here to celebrate British production of the nation’s favourite family vegetable and inform the Great British public about the dedication it takes every pea season to get billions of peas from field to fork.

Lasting an average of six to eight weeks, the harvesting process is a complex operation. Farmers work 24 hours a day, 7 days a week using viners to harvest, shell and transport the peas from field to frozen as quickly as possible – the majority in just 150 minutes.

Stephen Francis, member of the YesPeas! campaign, said: “Great British Pea Week is back for its second year to inspire the nation to cook with peas during harvest season and reconnect people with the important heritage and provenance of frozen peas and their fascinating journey from the field to our freezers.

“The locked in freshness of frozen peas means we can enjoy British peas all year round, however we hope to remind consumers that growing peas is a mainstay of livelihood many British farmers and very much a product of the seasons!

“Great British Pea Week is here to put peas firmly on the food agenda and give everyone a reason to enjoy this versatile and nutritional vegetable at the peak of the British harvesting season, as well as all year-round.”

The hi-tech machinery and exact precision needed during harvesting requires growers to collaborate to produce the crop. There are currently 18 farmer groups along the east coast of the UK, from Essex to North of Dundee who produce the wonderful pea. The east-facing seaboard and maritime climate is the perfect environment for growing superior quality peas.

Versatile and nutritious, frozen peas are a popular freezer essential and the Yes Peas! campaign is asking everyone to get involved this Great British Pea Week and get cooking with peas. TV chef and Yes Peas! ambassador, Rachel Green has created some recipes to inspire everyone this Great British Pea Week, available at www.peas.org.

 

 

ABOUT YES PEAS!

The highly successful Yes Peas! campaign, run by the British Growers Association and funded by growers, freezers and machinery companies from the vining pea sector, is in its eleventh year. The campaign aims to promote the versatility, provenance and nutritional benefits of frozen peas and engages with consumers to inspire them to use peas as an ingredient, as well as an accompaniment, to meals. The campaign is supported by hundreds of recipes developed by campaign ambassador and TV chef, Rachel Green, available at www.peas.org.

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Street food has become so popular over the last decade in the UK, but there are still many regions of street food still to be explored by UK diners, here is recipe from South Africa!

Bunny chow is simply a hollow bread roll stuffed with curry – not made with real bunny, but with tender pieces of stewed lamb. In its native South Africa it is often spooned into large hollowed-out loaves of bread, which are designed to be eaten with your hands – quite a challenge, even for the most dextrous! For ease of eating I prefer to use smaller rolls, so really hungry diners may want more than one.

Order your copy of Chaat! to get more recipes like this 

SERVES 4–8, ALLOWING 1–2 EACH, DEPENDING ON GREED

2 tablespoons vegetable oil

700g lamb leg steaks, cut into 3cm cubes

2 onions, roughly chopped

3 garlic cloves, chopped

4cm piece fresh root ginger, chopped

1 tablespoon cumin seeds

2 teaspoons fennel seeds

1–2 teaspoons dried chilli flakes, to taste

1 cinnamon stick

4 vine tomatoes, chopped

2 tablespoons garam masala

550–600g (around 2 large)

potatoes, peeled and cut into 3cm cubes

8 large crusty white bread rolls

salt and freshly ground black pepper

a small bunch of coriander, chopped, to garnish

1 small red onion, thinly sliced, to garnish

Spices for the recipe go to store.eastendfoods.co.uk/

Place the vegetable oil in a large, heavy-based pan and set over a high heat. When it’s hot, brown the lamb in 2 or 3 batches, transferring to a plate as you go. Set aside.

Add the onion, garlic and ginger to a food processor and whizz to a smooth paste, adding a tablespoon or two of cold water to help it along, if necessary.

Lower the heat on the empty pan and add the cumin, fennel, chilli flakes and cinnamon stick, frying for a few seconds until you can smell their aroma wafting up from the pan. Stir through the onion paste and fry for 10 minutes until starting to soften. Return all the meat and any juices to the pan, along with the tomatoes and garam masala. Season with salt and pepper, pour in 500ml water and bring to the boil. Cover with a lid, reduce the heat to low and simmer gently for about an hour, until the meat is nearly tender. Add the potatoes, re-cover and simmer for another 30 minutes or so until the potatoes are cooked.

While the curry is simmering, slice the tops off the bread rolls and scoop out the insides to leave a shell about 1cm thick all round. Reserve the insides for dunking in the curry.

When the curry has finished cooking, divide evenly between the hollow rolls. Garnish with a little coriander and a few onion slices and eat immediately – cutlery optional!

Credit: MasterChef: Street Food of the World by Genevieve Taylor with recipes from previous MasterChef winners worldwide (Absolute Press, £26)

Photography © David Loftus

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Anjula’s World of Daal! More recipes like this in issue 28 of Chaat! 

Daal’s the store cupboard ingredients that can trigger your taste buds and culinary skills!

Anjula’s tells Chaat!, “I have always loved daal; for me it’s the ultimate delicious comfort food. I’m not quite sure why many people in the UK don’t appreciate the myriad benefits of lentils and pulses. Not only are these beautiful gems full of nutritional value, they are affordable, sustainable and healthy. Chana daal, for example, is incredibly low in GI and is great for diabetics”.

If you search online for ‘black-eyed peas,’ you’ll find lots of results for the famous American hip-hop band as well as for these wonderful beans – that’s right, they are actually beans rather than peas. Known as ‘lobia’ in Hindi and Punjabi, black-eyed peas combined with coconut milk make this dish a real delight. You can use dry black-eyed peas, but do remember to soak them overnight. They are delicious eaten hot or cold and come with some impressive nutritional benefits.

Serves 4

Ingredients

Key Spices

1 Indian bay leaf

1 1 inch piece of cassia bark

1 tsp turmeric powder

1 tsp red chilli flakes

1 tsp crushed coriander seeds

1 tsp cumin seeds

Warming Spices

1 tsp fennel seeds

2 cloves

4 green cardamom, lightly bashed

Other Spices

1/2 tsp ajwain seeds

Wet Ingredients

2 tbs vegetable oil

2 onions, finely chopped

3 fresh tomatoes, chopped

2-3 green chillies, pierced

1 tsp fresh pulped ginger

2 tsp fresh pulped garlic

2 400 g tins of black-eyed peas, rinsed and drained

200 ml coconut milk

2 tbs tamarind paste

Sea salt to taste

1tsp grated jaggery

Garnish

Small bunch of fresh coriander, chopped

Method 

Heat a sauté pan, with a lid, on a medium heat and warm the vegetable oil. Add the onions and sauté for 3 minutes.

Add the Indian bay leaf, cassia bark and salt to taste. Continue to sauté for 5 minutes, then add the turmeric powder, red chilli flakes, tomatoes and jaggery. Stir well and continue to sauté gently on a low heat for 10 minutes.

Add the green chillies, garlic and ginger and sauté for 2 minutes.

Place a small pan on a low heat and gently warm the crushed coriander seeds, cumin seeds and ajwain seeds for 1 minute. Remove from the heat and add to the onions and tomatoes.

In the same small pan, warm the warming spices on a low heat for 1 minute. Set aside.

Add the black-eyed peas, stir really well and cook for 3 minutes.

Add the coconut milk, bring to the boil and immediately reduce to a simmer.

Add the warming spices and tamarind paste, then place the lid on the pan and simmer for 10 minutes. Remove from the heat, add the chopped coriander and serve with basmati rice.

Recipe by Anjula Devi

NB – remember to count the cloves and cardamoms in and then count them out again before serving.

 

Piercing your fresh chillies with a cocktail stick gives you more control over the warmth of your dish. If you like your dish hot, then simply chop the chillies rather than pierce them. 

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Issue 28 is available now at WHSmith stores nationwide for all you budding spice lovers!! With 23 hot recipes for you to exercise your culinary skills! Chaat! Magazine is a delightful read for those who love a bit of world flavour! Even our team here have a real addition to spicy cuisine and it’s such a desire that we find it quite difficult to control! To name a few Pakistani, Indonesian, Bengali, Chinese, Thai, Sri Lankan and Indian recipes is a real way of enjoying the Asian Culture!

A big thank you to East End Foods for their support of Chaat! for all your spice needs visit store.eastendfoods.co.uk plus thanks to Kingfisher Beer who have held strong and their love of spicy cuisine is untouchable! 

Anjula Devi a budding fan of Chaat! plus a real wealth amongst up and coming evangelists of spicy cuisine shares her love of daal’s with recipes to use up your store cupboard ingredients! Our grow your own curry campaign continues with support from Sutton Seeds, plus our schools campaign this year we have been joined by celebrity chefs, Cyrus Todiwala, Anjum Anand and Hari Ghotra.

We have a gone a cross the way to pay a visit to the delightful cuisine of Pakistani with Shezhad Hussain! Street food is still very much on the table and enjoyed by so many people here in the UK now but we are cooking MasterChef style!!

Tom Kerridge speaks to us on how he still enjoyed the love of spicy cuisine and regained his slim and slender figure!

Plus lots more!!

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RE: GROW YOUR OWN CURRY
Welcome to the this years British Curry Club’s campaign to
encourage the public to “grow your own curry” ingredients!

This is the second year we invite primary schools to get involved in our “Grow Your Own Curry” campaign, along with help from our campaign partners, Chaat! Magazine, Sutton Seeds, East End Spices and Sweet Cherry Publishers. We also have celebrity chefs providing recipes for both schools and parents to cook up!

There can be nothing better than encouraging young people to enjoy gardening, and being able to use these fresh ingredients to cook their very own curry, either in school or at home! Global foods topic is encouraged by the primary schools educational curriculum.

Your school may already have a gardening patch or have some spare pots ready to grow your seeds in!

For your school to get involved it is very simple, all you have to do is:
b Use as many of the Sutton Seeds we have included with this letter
b Put the poster up in your school to spread the message of the campaign
b If your school has a Website, Facebook or Twitter post #Growyourowncurry
Plus if you would like to get involved in our nationwide competition with the chance of being one of three schools to win £200 and for one pupil to win £25 worth of of reading books provided by Sweet Cherry Publishing then register your involvement by returning the slip or email to [email protected] by the 30 June 2017, then by the 15 July send us letters/drawings from your pupils telling us about your schools vegetable path and how much they have enjoyed taking part in the schools gardening club.

Terms and conditions

  • Completed competition entry form must be returned by post or email
  • ([email protected]) by the 30 JUNE 2017.
  • All competition entrant schools must publically display #Growyourowncurry either on the schools website, Facebook or Twitter
  • School can use Sutton Seeds or other seeds the school may already be using for the schools gardening club/activities.
  • All schools sending in letters must make sure there is a clear covering letter stating the schools contact details and each letter is marked on the back with pupils name and class for traceability and letters to arrive by 15 July 2017, to the competition address below.
  • 3 winning schools will be chosen by the merit of pupil’s letters emphasizing the enjoyment of their schools gardening club; to receive £200 worth of books from Sweet Cherry Publishing.
  • No cash alternative will be offered in exchange for books. No alternative prize will be offered.
  • Books will be delivered to the UK school address on the entrant form, date of delivery to be confirmed.
  • One winning pupils from each winning school will be awarded a voucher for £25 where Sweet Cherry Publishing will deliver to the pupil via the school  contact details, and gardening club organiser, books to the value of £25 from the publishers range for the age group.
  • The decision of the British Curry Club and the campaign partners are final.
  • Competition in partnership with all campaign partners.
  • Entrants must be primary schools from the UK.
  • Entrant forms and posters can be requested by contacting [email protected]
  • All schools sending in letters from pupils must be primary age pupil and be UK residents.
  • For details of the prize winner, please contact the competition owner [[email protected] or British Curry Club 6 Bute Crescent, Cardiff, CF10 5AN]

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Further recipes and interview in Chaat! issue 28

NEHARI

LAMB NEHARI

Regarded as the national dish of Pakistan, nehari is known for its piquancy

and texture. The name has its origins in Arabic and means ‘day’ or ‘morning’

and it was typically served to kings and nobility around sunrise, after the

Muslim early morning Fajr prayer. The Mughals brought it to the Indian

subcontinent and it soon became a nationwide tradition among the Muslims.

The dish comprises slow-cooked large, tender shanks or pieces of beef,

mutton or lamb and, while not completely authentic, even chicken. Known

for its spiciness, it is a delicious curry with a thick, flavoursome sauce that is

often sold with naan fresh from the tandoor in specialist restaurants and

roadside cafes early in the morning, particularly on weekends.

 

SERVES 4

2 medium onions, peeled and halved

120ml/4fl oz/1⁄2 cup vegetable oil

2 bay leaves

900g/2lb leg of lamb on the bone, cut into 7.5–10cm/3–4in cubes, or 3–4 medium lamb shanks

15ml/1 tbsp garam masala

15ml/1 tbsp ground coriander

10ml/2 tsp garlic pulp

10ml/2 tsp ginger pulp

5ml/1 tsp freshly grated nutmeg

10ml/2 tsp ground fennel seeds

10ml/2 tsp paprika

30ml/2 tbsp tomato paste

7.5ml/11⁄2 tsp salt

1 litre/13⁄4 pints/4 cups water, plus 60ml/4 tbsp to make a flour paste

30ml/2 tbsp plain (all-purpose) flour

15ml/1 tbsp chopped fresh coriander (cilantro)

2 lemons, cut into wedges, to serve

naan or parathas, to serve

TO GARNISH

4–6 fresh green chillies, chopped

45ml/3 tbsp chopped fresh coriander (cilantro)

45ml/3 tbsp peeled and finely sliced fresh root ginger

 

1 Process the onions in a food processor to form a pulp.

2 Heat 60ml/4 tbsp of the oil in a very large pan over a medium heat and fry the

bay leaves for about 30 seconds. Add the meat, followed by the garam masala.

Fry for about 5 minutes, to seal the meat.

3 Add the ground coriander, garlic, ginger, nutmeg, ground fennel seeds,

paprika and tomato paste and stir to combine. Add the salt and stir once more,

then remove from the heat.

4 In a separate pan, heat the remaining oil over a medium heat, add the pulped

onion and fry for about 10 minutes, until golden brown.

5 Add the onion pulp to the lamb and combine everything together. Pour in the

water, return to the heat and bring to the boil.

6 Reduce the heat to low and cook for 45–60 minutes, checking occasionally and

stirring. The curry is ready once the liquid has reduced by at least half and the

meat is tender and falling off the bone.

7 Dissolve the flour in the 60ml/4 tbsp water, whisking it well to make a smooth

paste. Pour this over the lamb while slowly and gently stirring the curry. Cook for

a further 7–10 minutes, stirring frequently, until the sauce is thick.

8 Using a ladle, transfer the curry to a serving dish, or individual deep plates if

using shanks – allowing one per person. Serve garnished with chillies, fresh

coriander, and ginger, and accompany with lemon wedges, and naan or parathas.

The Food and Cooking of Pakistan: Traditional Dishes From The Home Kitchen by Shehzad Husain (HB, Lorenz Books, Dec-16, £14.99) is available now on Amazon.co.uk

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This rich and flavoursome veggie stew is a great way to experiment with your rice cooker, demonstrating that this must-have kitchen gadget can do more than serve up bowls of fluffy basmati. Autumnal veg and piquant spices create a wonderful, and surprisingly light, stew full of delicious flavours and delightful textures.

Vegetarian and vegan friendly, the slow cooked cumin and coriander spiced vegetables with pearl barley proves that hearty dishes needn’t rely on a meaty base.

Quick and easy to make, and a hit with the whole family; this recipe is great for a midweek meal. Using a lot of kitchen essentials and spice rack mainstays, the recipe won’t add a great deal of burden on your weekly shopping list. Plus, if you’ve got young children, this is a great way of getting them to eat a number of veggies they’re usually reluctant to sample.

We’d recommend serving this dish with fresh, crusty bread on the side – great for dipping, scooping and wiping – making sure you don’t miss any of the wonderful spice. Serve direct from the rice cooker, when the vegetables and pearl barley are piping hot.

Here is the recipe for slow cooked cumin and coriander spiced vegetables with pearl barley.

Cook Time: 30 Minutes

Servings: 4-6 People

Ingredients:

  • 1 small squash (peeled, cut into chunks)
  • 2 cups fine beans (topped, tailed and halved)
  • 2 courgettes (sliced)
  • 2 leeks (sliced)
  • 5 carrots (peeled and sliced)
  • 1 medium red onion (sliced)
  • 600g chopped tomatoes
  • 80g pearl barley
  • 1tsp cumin seeds
  • 1tsp coriander seeds
  • 1tsp dried chilli flakes
  • 3 cups vegetable stock
  • 2tbsp vegetable oil
  • Salt and pepper
  • Crusty bread (to serve)

Method:

 Using your rice cooker, sauté the carrots, courgettes, squash and red onion in the vegetable oil.

  1. After a couple of minutes, add the chopped tomatoes, pearl barley, spices and vegetable stock.
  2. Switch to cook mode and cover, cooking for 15 minutes.
  3. Stir in the leeks and beans, cover again and cook for a further 10 minutes.
  4. Serve with the fresh, crusty bread.

Original recipe from: www.crockpot.co.uk

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For anyone looking forward to enjoying a Christmas with a difference, chef and author, Anjula Devi, has created a Christmas feast with hints of carefully selected spices, all containing amazing health properties. Anjula’s Christmas banquet features:

  • Caramelised carrots with chilli flakes, jaggery and smoked ginger juice. Finished with a drop of orange liquor.
  •  Sticky parsnips with maple syrup and mandarin peel. Finished with nigella seeds.
  •  Roast potatoes with burnt garlic, cumin and red onion.
  •  Brussels sprouts with crushed coriander seeds, fennel and twice-roasted chestnuts in butter and garlic.
  •  24 hour marinated roast turkey with garlic, cumin, roasted dry crushed chillies, crushed coriander seeds, natural yogurt, pomegranate, lemon zest and juice. Finished with fresh chopped   coriander.
  •  Sausages wrapped in bacon, with caramelised shallots and fenugreek leaves
  •  Cranberry sauce with a hint of star anise and black peppercorns.
  •  Bread sauce with cinnamon, cloves, bay leaf and roasted onion. Finished with a little chilli oil.

Celebrated chef and champion of authentic Indian cooking, Anjula Devi is head of her own eponymous ‘Authentic Indian Cookery School’. Anjula has never been one to follow the crowd, and she loves creating healthy and unique recipes.

This talent began as a gift shared by her beloved father during a childhood in which he imparted all of his culinary wisdom. The essential spices, which form the foundation of much traditional Indian cuisine, remain central to Anjula’s culinary approach. The fifty-year-old Tiffin tin, which her father took with him to work every single day, is always close by, even today.

Speaking about Indian cuisine, Anjula says “There is a whole treasure chest of recipes, flavour combinations and beautiful ingredients which are often completely neglected, along with all of their amazing health benefits. All of my recipes are balanced and healthy; I love cooking with fresh vegetables. I want to inspire as many people as possible to cook delicious, healthy food, just like my father did all those years ago.”

Anjula’s Indian inspired Christmas dishes make a great alternative to traditional roast dinners.

Anjula has a ‘How To’ cookery book and range of Anjula Devi cooking utensils currently online and in Lakeland stores throughout the UK. http://www.lakeland.co.uk/anjula

Her new cookery book ‘Spice for Life’ is being released in spring 2017

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These are old-fashioned, lacy, gingery brandy snaps filled with cream. They’re relatively easy to make – the fiddly bit is the shaping and filling that follows – just remember to give them plenty of space while they’re in the oven and get to the shaping soon after they come out.

Ingredients

125g unsalted butter

125g light soft brown sugar

125g golden syrup

4 tsp lemon juice

125g plain flour, sifted

1 tsp ground ginger

For the cream

600ml double cream

1 tbsp icing sugar

1 tbsp orange flower water

the zest of 1 orange

Makes 15-20

  • Preheat the oven to 180°C/160°C fan/gas mark 4.
  • Stir the butter, sugar, golden syrup and lemon juice in a
pan over a moderate heat until the butter has melted and all the sugar has dissolved. Remove from the heat and stir in the flour and ginger, mixing to a smooth paste.
  • Once the mixture is completely cool, roll in to walnut-sized balls. Press them on to a greased tray, spacing them well apart as they will spread.
  • Bake for 5-7 minutes, until golden brown a­nd lacy. Allow them to relax for a second or two, then mould them in to
a tube shape by gently wrapping them round the handle of a wooden spoon. If they cool before you can mould them, put them back in the oven for a minute to soften again.
  • Whip the double cream and gently fold in the icing sugar, orange flower water and orange zest. Shortly before serving, put the cream in a large piping bag and fill each brandy snap. Stack them, Jenga-style, on a plate and serve immediately, while they’re chewy and crispy.

 

Bill’s was founded as a fresh produce shop and café in Lewes, East Sussex by greengrocer Bill Collison in 2000. There are now over 70 restaurants across the UK, serving British classics made with fresh and locally sourced ingredients.

They’ve recently launched a new menu which will run throughout October and November, serving warming dishes such as sticky toffee apple pork ribs, wild mushroom soup and apple and salted caramel walnut crumble. The menu will be available at all sites throughout the UK.

The recipe is from Bill’s Cook Eat Smile cookbook, sold in all Bill’s stores and on Amazon. RRP £20.

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Enjoy the traditional British celebration with an Oriental twist this November and treat your taste-buds to a gunpowder of flavours.

Chinese cuisine has always been an all-time favourite in the UK, but why should the treats stop at a Saturday night takeaway?

With this in mind, Wing Yip has created two exclusive recipes bursting with flavour to enjoy with friends and family this bonfire night.

More recipes www.chaatmagazine.co.uk

Gunpowder chicken

Do something different than the traditional hamburgers and hotdogs.

Serves 2-3

Ingredients:

500g boneless chicken thighs
1 tbsp Wing Yip Dark Soy Sauce
2 tbsp sunflower/vegetable oil
8-9 dried whole red chillies
1 tsp Szechuan peppercorns, lightly crushed
200g roasted peanuts
2 spring onions, thinly sliced

Sauce:
1 ltr chicken stock
4 tbsp Wing Yip Dark Soy Sauce
2 tbsp rice vinegar
1tbsp Chinese black vinegar
1 tsp sugar or honey
1 tbsp cornflour

 

Method:

  1. Slice the chicken into strips and marinate in 1 tbsp dark soy sauce for 10 minutes.
  2. For the sauce, bring the chicken stock to the boil and reduce by three-quarters so you’re left with 250ml. Combine the reduced chicken stock with all remaining ingredients in a bowl and whisk until the cornflour has dissolved.
  3. Heat the sunflower oil over a medium heat in a wok and cook the chicken in batches so that you don’t overcrowd the wok. Stir-fry each batch for 2-3 minutes, or until the chicken is sealed on all sides and is starting to brown. Remove from the oil and set aside.
  4. Add the dried red chillies to the wok and quickly stir-fry for 5 seconds taking care not to burn them. Return the chicken to the wok adding the Szechuan peppercorns and peanuts. Constantly stir-fry for another minute.
  5. Pour the sauce into the wok making sure to coat all of the ingredients. Keep stir-frying over a medium heat until the sauce thickens and the chicken is cooked through. This should take another 4-5 minutes.
  6. Once cooked and the sauce has thickened serve immediately with steamed rice or noodles and garnish with the spring onions.

With four stores across the UK, in Birmingham, Manchester, Cricklewood and Croydon, the UK’s leading Oriental grocer, Wing Yip, brings traditional Oriental cuisine one step closer to UK homes. From fresh produce to delicious sauces and interesting spices.

 

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Asharaf Valappil, head chef at London’s Daawat Restaurant at the Strand Palace Hotel dawat1

Asharaf’s nomination comes at an exciting time for the Daawat Restaurant. A revolutionary summer menu with inspirations drawn from all over the sub-continent has been rapturously received by both critics and guests, many of whom have returned several times to make sure they have tasted the whole menu.

One recent trip advisor reviewer described Daawat as “The best Indian I’ve ever eaten” and a “hidden gem.” Now the team are hard at work planning a menu re-fresh for the winter months.

Another hit has been the Indian Afternoon Tea – believed to be the first in London – which sits alongside a traditional English Afternoon Tea available elsewhere in the hotel.

Food at Daawat includes fiery Chilli Mili Chicken Wings, Sea Bass with flavours taken from chef’s native Karala province and his take on a classic Chicken Tikka Masala. Lamb Biryani sits on the menu alongside Grandma Kodi Kura (Andrha-style chicken curry) based on a family recipe.

“Tiffin” style Indian afternoon tea features the Bombay burger, which was recently named as one of the best burgers in the UK, Paneer bread pakora, mango burfi and chocolate samosas with mango coulis.

Two-course Thali lunches from £9.95

Three-course pre-theatre dinners from £22.00

Afternoon tea from £29.95 pp.

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INGREDIENTS for the recipe www.store.eastendfoods.co.uk

6 Whole Clovesth2phnvdxs

8 Black Peppercorns

2″ Cinnamon Stick

5 Green Cardamom Pods

1 Large Onion (Finely Chopped)

3 Garlic Cloves (Crushed)

1tsp Minced Ginger

1 tin Chopped Tomatoes

0.5 cup Plain Natural Yoghurt

1 cup Water

0.5 tsp East End Chilli Powder

1tsp East End Cumin Powder

1tsp Salt

1tbsp Lemon

Fresh Coriander (Finely Chopped) to garnish

 

DIRECTIONS

1. Combine the whole spices i.e.) peppercorn, cinnamon, cardamom in a blender and blend them into a fine powder.

2. In a frying pan with some oil on a medium heat, fry the onions, ginger and garlic until soft and lightly brown.

3. Once the onions have softened add the spices both the blend and other spices.

4. Add the diced chicken and mix the ingredients together until the spices have coated the mixture and the chicken is sealed.

5. Now add the tomatoes, water and lemon juice, cover and leave to simmer on a low to medium heat for 20 minutes. The sauce will have reduced and thickened a little.

6. Stir in the yoghurt and allow cooking for a further ten minutes until you have a thick and rich sauce.

7. Sprinkle with chopped Coriander leaves and serve with East End Royal Basmati Rice or Naan Bread.

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The Pumpkin Beet Soup is jam-packed with goodness that will keep you full, and healthy!

INGREDIENTS

  • 2 Small Beets
  • 1 Cup Pumpkin Puree
  • 3 ½ Small New Potatoes
  • 2 Teaspoons Olive Oil
  • ¼ Cup Onions, chopped
  • ½ Teaspoon Cinnamon
  • ¼ Teaspoon Nutmeg
  • ¼ Teaspoon Sea Salt
  • ½ Cup Light Coconut Milk
  • 1 ½ Cups Water or Vegetable Stock
  • 2 Tablespoons Pumpkin Seeds
  • ¼ Teaspoon Pepper (black and white)

 

DIRECTIONS

  • Preheat oven to 400 degrees Fahrenheit. Wash and roughly chop beets and potatoes.
  • Place on baking tray with chopped onion and drizzle lightly with oil and salt. Toss and bake for 35 minutes or until tender.
  • Allow to cool and then extract in your NutriBullet Rx Soup Pitcher on the 7-Minute Heated Cycle.
  • Enjoy!

The NutriBullet Rx is available from www.highstreettv.com for £169.95.

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Ingredients:

  • 500ml Peach Nectarine Sparkling Ice sparkling water, (divided)
  • 1 classic plain cake mix, 400g box
  • 3 large eggs
  • 110ml vegetable oil
  • 450g cream cheese
  • 120g unsalted butter – room temp
  • 400g confectioners sugar
  • Candy corn for garnish

 Special Equipment:

Mini cupcake pans

Paper mini cupcake liners

Electric mixer with beaters

Instructions:

Preheat oven to 350°. Prepare mini cupcake pan with paper liners.

  1. Add 1 cup Peach Nectarine Sparkling ICE to large mixing bowl with cake mix, eggs and oil. Beat starting on low speed and then moving to medium speed for 2 minutes.
  1. Meanwhile, in a small saucepan, bring remaining 250ml of Peach Nectarine Sparkling ICE to boil and reduce liquid to a 60ml. Chill to cool.
  1. Pour Cake batter into cupcake papers. Fill to ¾ full.
  1. Bake for about 10 minutes, until cake tester or pick comes out clean.
  1. Promptly remove cupcakes to a cooling rack and allow to cool.
  1. While cupcakes are baking and cooling, prepare icing.
  1. In large mixing bowl, beat cream cheese and butter until smooth
  1. Add Confectioners sugar. Continue beating and add remaining (reduced and cooled) Sparkling ICE. Chill Icing in refrigerator if needs to firm up.
  1. Ice cupcakes and garnish each with orange jelly sweets.

Serves: 84 mini cupcakes

Prep time: 45 minutes for cake and icing cupcakes

Bake time: 10 minutes for each batch

 

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Nothing shouts Halloween more than coffin-shaped sushi, now does it! This dastardly design from leading Japanese food company www.yutaka.co is so easy to make that anyone can create their own sushi cemetery with just a few simple ingredients.

Spooky Sushi Coffins

Ingredients

125g Yutaka Sushi Rice

1½ tbs Yutaka Rice Vinegar

1 tbs sugar

½ tsp salt

Yutaka Black Sesame Seeds

Yutaka Nori sheets

Tube of Yutaka Wasabi Paste

Smoked salmon

Method

Rinse 125g sushi rice in a bowl of water, drain and repeat at least 4 times before draining rice with a sieve. Put 165ml water together with the washed rice into a saucepan. Bring to the boil and simmer for 10 minutes with the lid on. Turn off the heat and leave to stand for 25-30 mins without opening the lid.

Mix the rice vinegar, sugar and salt together and fold into the cooked sushi rice after it has cooled down.

With wet hands, form the sushi rice into 6 coffin shapes and leave set in the fridge overnight.

Sprinkle black sesame seeds liberally onto a plate and gently press the side and base of each chilled coffin into the seeds until completely covered. Place a dob of wasabi paste on the top of each coffin and cover with piece of smoked salmon. Then cut out the coffin lids using a nori sheet and place on top of each one.

You can make a small hand out of a piece of parsnip or sugar icing to add a touch of authenticity.

 

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The nation will once again be overrun with curry-licious treats in celebration of the 19th annual National Curry Week.

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Kingfisher Beer, as proud partners of this fantastic occasion, are collaborating with tip-top chef, the Urban Rajah, to rustle up a range of the most ravishing Indian recipes that are all superbly simple to make and can be perfectly paired with a refreshingly cool pint of India’s finest.

These delicious delights can be found on their official Facebook pages during National Curry Week – @KingfisherBeerUK & @UrbanRajah

        

If this wasn’t enough to get you into the kitchen and cooking up a storm, then Kingfisher, the Real Taste of India, are offering one fab foodie fan the chance to win a hamper full of incredible ingredients to recreate their favourite National Curry Week recipe – and of course, a case of India’s No.1 to wash it down with!

To enter, all you must do is ‘Like’ the Kingfisher Beer UK Facebook page and comment on the recipe you’d love to cook most… Our wonderful winner will be selected on Monday 17th October 2016.

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Chai Xpress – The home of the herbal tea!Chaat_26_web

From revitalising Jasmine to exotic Spiced Masala, the range of teas from Chai Xpress is something to get excited about! And if that weren’t exciting enough, one lucky Chaat! reader will receive a selection of the entire range worth at least £25.00 The team at Chai Xpress believe that ‘proper Indian tea isn’t just about taste it’s about the aroma.’ Every tea has a distinct taste and an authentic flavour, and you can be sure that the ingredients are pure and authentic. Sourcing the finest ingredients from around the globe; Chai Xpress is a tea company with a firm commitment to quality.

SO HOW DO I WIN?!

If you’d like to be in with a chance to win this fantastic prize, you can enter in one of the following ways:

EMAIL: Send your details to [email protected] with “CHAI XPRESS” in the subject line

FACEBOOK: ‘ Like’ our page and share our competition post

TWITTER: Re-tweet our competition post and follow us

  • Individuals can enter the competition by Facebook, Twitter or Email
  • Entrants can enter multiple times, using a separate entry methods. Multiple entries by the same entrant in the same ways will be disregarded.
  • This is a consumer competition therefore all entrants must be individual
  • The prize will be delivered to a UK  address only
  • The winner will receive the full range of Chai Xpress tea. No payment will be made by Chaat! Magazine. No alternative prize will be offered.
  • The decision of the Chaat! Magazine Team is final.
  • Competition in partnership with Chai Xpress
  • Entrants must be 18 years of age and over and full time UK residents
  • For details of the prize winner, please contact the competition owner [[email protected] British Curry Club 6 Bute Crescent, Cardiff, CF10 5AN]

CLOSING DATE: 1st September 2016

 

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For all the #Gin Lovers for #Scotland and afar

The map includes nine Scottish gins created in the last year with two, McQueen and Persie, launching just last week.

The map is a celebration of Scottish gin which has rocketed in popularity in recent years, threatening to overtake whisky as Scotland’s national drink.

Gin Map of Scotland

In time for World Gin Day on 11th June, the Map aims to encourage gin lovers to be adventurous with their G&T and explore the impressive range of Scottish gins available.

The colourful infographic (or ginfographic) includes the name of the gin, where it is from, its botanicals, and recommended garnishes.

The gins featured include world famous brands such as Hendrick’s to small operations like Jinzu, created by bartender Dee Davies whose Jinzu recipe won a Diageo run competition.

It highlights the creativity and resourcefulness in creating Scottish gin, with botanicals varying from sugar kelp in the Isle of Harris Gin to hand foraged Stirlingshire nettles in the Stirling Gin, with many distillers utilising local produce.

Each gin on the map includes the garnish recommended by the producer to best compliment their gin, with examples ranging from frozen raspberries for Eden Mill Love Gin to kiwi for Shetland Reel gin.

The Map is a 2016 update of last year’s hugely popular 5pm Gin Map of Scotland which was widely shared online.

Scottish gin

No longer an artisan fad, gin is a major player in the Scottish economy with gin bringing £1.76bn to the UK economy, 70% of which is produced in Scotland.

Scots drank 29 million litres of gin last year with 42% consumed by 18 to 34 year olds and 27% by over 45s with Edinburgh drinking more gin than any other city in the UK.

Scottish gin is now shipped to 139 countries and St Andrews distiller Eden Mill recently secured a £1.5m deal to distribute their gin in China.

Ronnie Somerville, 5pm Founder said: “As a restaurant bookings website, we always enjoy the opportunity to champion Scottish food and drink and Scottish gin has experienced a phenomenal rise recently.”

“With Scotland’s rich history of distilling matched with the best natural larder in the world, the growth of locally created Scottish gin feels like a natural progression.”

“This World Gin Day we encourage gin lovers to take ginspiration from our Gin Map of Scotland, fill up their glass with a cold G&T, and make it a Scottish one.”

Embed the map on your site here

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JL_openfarmsunday_12

Visiting a farm on Open Farm Sunday, Sunday 5th June, is a wonderful way to discover the world of farming.  Modern farming is incredibly diverse and impacts on all of us – from the food we eat, to clothing, medicine, fuel and manufacturing.  Agriculture is vital to our future too – so come along and find out more!

Hundreds of farms across Britain will be opening their gates for LEAF’s (Linking Environment And Farming) Open Farm Sunday. It is a great day out for the whole family and a unique opportunity to discover what farmers do and the vital role they have in protecting and enhancing the environment.

You may not realise it but our lives depend on the diverse products farmers grow. For example, did you know that farmers grow crops for generating heat and power, cosmetics, perfume and even medicine, as well as producing wool for clothing and fibre for insulation and building materials?  And of course, don’t forget that the majority of the nutritious and delicious food we enjoy each day has been grown or produced on British farms – ranging from meat and dairy products, to fruit and vegetables, cereals, eggs and oil.

159-OFS_2015

Since the first Open Farm Sunday in 2006, it has been organised by LEAF, the leading organisation delivering more sustainable food and farming. Visiting a farm on the 5th June you will learn more about sustainable farming, and get a great insight into the role farmers play in looking after our countryside – including woodlands, hedgerows, meadows, ponds and pathways.  Come and learn how farmers manage water and energy resources, care for the health of the soil, create new habitats for wildlife and above all, have a great day out with family and friends.

All types of farms take part in Open Farm Sunday and most events are free.  Activities on the day can range from farm walks and trailer rides, through to sheep shearing, milking demonstrations, bug hunts and machinery displays.  There will also be a chance to explore the technology and science behind farming and food production, and find out about the business aspects of modern farming.

So round up the family, put on your wellies and head to the countryside to meet a farmer and have a great day out experiencing all the sights, sounds and science of the farm.  Find your local Open Farm Sunday event by visiting www.farmsunday.org.JL_openfarmsunday_84

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Spice Drops®, the unique range of concentrated extracts of herbs and spices revealed a fresh, inspiring new look at the recent Food & Drinks Expo.

The new packaging is contemporary, fresh, simple, and fun with an elephant (which underlines the product’s Indian origins) joyfully stamping in a splash of colour which is symbolic of a burst of flavour. There is a clear message about the usage on the packs and each one also includes a recipe and tells the story of the product.

 

Made using fresh produce from local farms in Kerala, India, (except for the saffron which is sourced from Iran), Spice Drops® can be used in drinks to add flavour to teas, coffees, smoothies or cockails, and are ideal for use in cooking, be it in curries, gravies or sauces, for flavouring chocolate and even in baking.  By simply adding a drop of the relevant Spice Drops® rather than dried herbs or spices, the recipe is transformed with an authentic, fresher, more intense flavour.

 

The product was launched in the UK in 2013 and has slowly but surely been growing a fan base including celebrity chefs such as Nigella Lawson, Tom Kerridge, Anthony Worrall Thompson, Atul Kochhar and Cyrus Todiwala who have all praised the Spice Drops®.  A number of products in the range have won Great Taste Awards in 2015 including Rose, Saffron, Lemongrass, Cinnamon, Cardamom and the Mulling Spices.

 

Spice Drops® have a three year shelf life, guaranteed to retain their intensity ensuring consistent flavouring with more reliable results than dried herbs or spices which lose their flavour very quickly.  In addition, Spice Drops® are flexible and can be added at any stage of the cooking process to ensure the optimum level of flavour is attained.  Spice Drops® retain their intensity for up to 3 years, ensuring consistent flavouring with more reliable results than dried herbs or spices which lose their flavour very quickly.  The extracts are easy to use with clear instructions on the equivalent number of drops to leaves of peppermint, pods of cardamom or strands of saffron, for example. They remove the need to grind, grate, chop or measure out, saving valuable time in a commercial kitchen.  For caterers the Spice Drops® come in packs of bottles measuring 100ml, 500ml, 1 litre or 5 litres, however custom sizes can be made too.

 

With the growing consumer emphasis on health and provenance, Spice Drops® tick both these boxes too.  They are not only natural and contain no artificial colouring, flavouring or preservatives, but the range is gluten free, vegan and contains no sugar or salt.  Spice Drops® are also ethically sourced and ethically produced; the products are handmade in the factory in Kerala which is a women’s enterprise employing mainly disadvantaged women who have been marginalised due to personal circumstances.  In a traditionally male dominated society, employment in the factory gives these women much needed self-confidence and independence, making a true difference to their lives.

 

The newest addition to the range is Orange Spice Drops® – just four drops are the same as adding the zest of half an orange to any recipe.  They are made from fresh oranges grown and pressed in India and are more versatile than orange oil because they blend easily with any liquid.  This means they can add the ‘just squeezed’ taste of fresh orange rind, intensifying the orange flavour in any dish without increasing the volume of liquid.

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Bastion of all that is gloriously British.

Where mugs of tea are sipped over rows of cabbages. Gossip is swapped. Boots muddied. Worms cajoled and stress relieved. Yep, we all know gardening is great for our health, but did you know just half an hour of gardening a week can deliver long-term benefits for body and mind?

Let’s raise a glass to science with this fresh new cocktail: The Allotment.

It’s wild, green things, with a touch of the exotic. Where punchy passion fruit jostles with sprigs of mint, a drape of basil and the sweet, delicate earthiness of a freshly dug cucumber.  And not forgetting some delicious gin. (Because no decent potting shed is complete without a bottle of the botanical stuff).

Make it like this:

The Allotment 

  • 3 mint leaves
  • 3 basil leaves
  • 75ml Passionfruit Coulis
  • 100ml Qcumber water
  • 1 part gin

Muddle your mint and basil leaves in a long tall glass with your favourite gin. Add crushed ice and the passion fruit coulis, then top with sparkling Qcumber water. Tin mug and flask optional.

-ends-

Editor’s Notes

  • Qcumber is available at Tesco, Booths, Planet Organic, Ocado, Harrods, Selfridges & Co and other quality food stores.
  • Qcumber was born out of one of those rare ‘eureka’ moments. One summer’s evening Graham Carr-Smith was enjoying a gin with slices of crisp cucumber and the thought came to him “this could be the next drink flavour” After a lot of hard work, Qcumber was born.
  • The quality of the water is fundamental to the taste of Qcumber. The source of the spring water lies in the old county of Radnorshire in Mid Wales. In this unspoilt rural area, the water is able to filter naturally through layers of rock to achieve its exceptional taste and purity.
  • Qcumber contains only natural ingredients and is free from artificial sweeteners, colours, preservatives and flavourings. The ingredients are: carbonated spring water, natural cucumber extract, beet sugar, citric acid.
  • Great on its own, Qcumber is also the perfect mixer with gin and vodka, or with Pimms.
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Dear Gardening Club,

RE: Grow Your Own Curry

Over the last couple of years British Curry Club has enjoyed a summer campaign to encourage the public to “grow your own curry”, ingredients!

This year we would like primary schools to get involved in our, “Grow Your Own Curry” campaign, along with help from our campaign partners,  Chaat! Magazine, Sutton Seeds, East End Spices and  Sweet Cherry Publishers,

There can be nothing better than encouraging young people to enjoy gardening, and then using the fresh ingredients to be cook their very own curry either in school or at home! Global foods topic is encouraged by the primary schools educational curriculum.

Your school may already have a gardening patch or have some spare pots ready to grow your seeds in!

For your school to get involved it is very simple, all you have to do is:

  • Use as many of the Sutton Seeds we have included with this letter (if you have already recieved a pack or simply use your own seeds)
  • Put the poster up in your school to spread the message of the campaign
  • If your school as a Website, Facebook or Twitter post #Growyourowncurry

Plus if you would like to get involved in our nationwide competition with the chance of being one of three schools to win £200 and for one pupil to win £25.00 worth of of reading books provided by Sweet Cherry Publishing then register your involvement by returning the slip or email to [email protected] by the 31 May 2016, then by the 1  July send us letters from your pupils telling us about your schools vegetable path and how much they have enjoyed taking part in the schools gardening club.

Best wishes,

Rosena Alim British Curry Club Team

Terms and conditions

  • Completed competition entry form must be returned by post or email Gardening_Letter_NEW SECOND EXTENTED LETTER 2 GYOC([email protected]) by the 31 May 2016.
  • All competition entrant schools must publically display #Growyourowncurry either on the schools website, Facebook or Twitter
  • School can use Sutton Seeds or other seeds the school may already be using for the schools gardening club/activities.
  • All schools sending in letters must make sure there is a clear covering letter stating the schools contact details and each letter is marked on the back with pupils name and class for traceability and letters to arrive by 1 July 2016, to the competition address below.
  • 3 winning schools will be chosen by the merit of pupil’s letters emphasizing the enjoyment of their schools gardening club; to receive £200 worth of books from Sweet Cherry Publishing.
  • No cash alternative will be offered in exchange for books. No alternative prize will be offered.
  • Books will be delivered to the UK school address on the entrant form, date of delivery to be confirmed.
  • One winning pupils from each winning school will be awarded a voucher for £25 where Sweet Cherry Publishing will deliver to the pupil via the school  contact details, and gardening club organiser, books to the value of £25 from the publishers range for the age group.
  • The decision of the British Curry Club and the campaign partners are final.
  • Competition in partnership with all campaign partners.
  • Entrants must be primary schools from the UK.
  • Entrant forms and posters can be requested by contacting [email protected]
  • All schools sending in letters from pupils must be primary age pupil and be UK residents.
  • For details of the prize winner, please contact the competition owner [[email protected] or British Curry Club 6 Bute Crescent, Cardiff, CF10 5AN]

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A delicious cake filled and decorated with British raspberries. The gentle apricot puree brings out the natural sweetness from the malt and the almond butter gives a lovely dense structure to the sponge.

Serves: 12

Prep time: 30-40 minutes, plus cooling

Cook time: 30 minutes

 

Ingredients:

75g unsalted butter, cut into cubes, plus extra for greasing

100g dried apricots, chopped

juice and zest of 1 orange

75g Potter’s Herbal Malt Extract

100g almond butter

3 medium eggs

100g self raising flour

100g ground almonds

½ tsp baking powder

1 tsp vanilla essence

150g raspberries

25g flaked almonds

½ tsp icing sugar (just for effect)

 

For the filling

125g mascarpone

125g double cream

1 tbsp agave syrup

1 tsp vanilla essence

150g raspberries

 

1 Preheat the oven to 180C, 160C fan, gas 4. Grease and line 2 x 20cm round tins with baking paper.

 

2 Place the apricots and orange juice (100ml) in a pan, bring to a gentle simmer and cook over a low heat for 10 minutes, covered, until the apricots are fully softened and slightly broken down. Pour into a food processor and blitz until smooth. Add the butter and pulse until the butter has combined with the apricots and you have a thick puree. Pour into a bowl.

 

3 Beat the malt extract, almond butter and orange zest into the apricot mixture with an electric hand whisk then beat in the eggs, adding one egg at a time, adding in a spoonful of the flour after each. Beat in the remaining flour with the, ground almonds, baking powder and vanilla essence.  Divide the mixture between the cake tins and sprinkle the raspberries onto one of the cakes with the flaked almonds, leaving the other cake plain. Press half of the raspberries into the cake mix leaving the other half sitting on top. Place into the oven and bake for 15-20 minutes, until just golden and a skewer inserted into the middle of the cake comes out clean. Remove from the oven and cool on a wire rack.

 

4 Beat the mascarpone, double cream and agave syrup in a bowl, with a spoon, until it can stand on its own in thick peaks. Spread onto the bottom cake (the one without the raspberries) then top with the raspberries. Top with the other cake and sprinkle with icing sugar to serve.

 

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More and more consumers are looking at food hygiene ratings when deciding where to eat. Seeing a green and black sticker in the window could make the difference between them choosing where to eat.

So get your favourite restaurants and takeaways to feel pride in their FSA sticker. Help them not to lose out by leaving potential customers to guess their hygiene standards or assume  they may have something to hide.

Enter the competition now!

Rating 5_a (1)

Terms and conditions apply

Closing date is midnight 30 April 2016!

  • Each entrant’s tweet, Facebook post or Instagram must include the photo of the Food Hygiene Rating Scheme sticker and the hashtag#WheresTheStickerChaat
  • Entrant’s must also mention the food business’s Twitter handle, Instagram handle or tag them on Facebook (their trade name is also acceptable if the food business is not on social media)
  • Entrants can enter multiple businesses, using a separate entry for each one. Multiple entries by the same entrant for the same business will be disregarded.
  • Only businesses in England displaying a current and valid food hygiene rating sticker showing a rating of 3, 4 or 5 will be eligible for the prize draw
  • The customer will receive £500 and the business will receive £500. The payment will be made by The British Curry Club. No alternative prize will be offered.
  • The validity of the food hygiene rating of the business will need to be verified by the Food Standards Agency before the winner is confirmed, announced and paid.
  • The decision of the British Curry Club and the FSA is final.
  • Competition in partnership with the FSA
  • Entrants must be 18 years of age and over and full time UK residents
  • For details of the prize winner, please contact the competition owner [[email protected] or British Curry Club 6 Bute Crescent, Cardiff, CF10 5AN]

Order your copy of Chaat! now!

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Ingredients

400ml apple juice

30ml Highland Black 8 Year Old Scotch Whisky

8 teaspoons clear set honey

4-8 teaspoons – lemon and lime juice 3 cloves

1 inch fresh ginger

2 pinches- stonemill ground cinnamon Methodology

1. Heat all the ingredients except the whisky over a low heat until all the flavours have infused

2. Add in the whisky Decoration / to serve Serve in a heat proof mug with a slice of green apple and a sprinkle of Stonemill Ground Cinnamon.

Tasting notes A delicious alternative to mulled wine. The warming mix of apple, honey and cinnamon has the added advantage of being a delicious mocktail by simply omitting the whisky. Great to make in batches ahead of time and heat when needed.

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Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2

WHAT YOU’LL NEED:

2tsp sesame oil
2 chicken breasts sliced into thin strips
4 shallots thinly sliced
250g Brussels sprouts shredded
1 clove garlic finely diced
Half tsp chilli flakes
Zest of 1 lemon
1 tbsp soy sauce

WHAT TO DO:

1. In a wok or large frying pan heat the oil till very hot then throw in the chicken strips, stir fry then for 1-2 minutes until brown on all sides.

2. Add the shallots, sprouts, garlic and chilli to the pan and continue to stir fry for 3-5 minutes until the sprouts are tender.

3. Stir through the lemon zest and soy sauce and serve.

Thanks to www.loveyourgreens.co.uk

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This delicious mild sauce is a great base which can be added to leftover cooked poultry, meat or vegetables.

Recipe serves: 10 | Preparation Time: 40 min| Cooking Time: 45 min

Chaat-Magazine-ss24-stack

Ingredients

25g plain flour

2 Knorr Chicken Stock Pots

25g unsalted butter

½ a large pineapple, peeled and chopped into chunks (including core)

2 Cox apples (approx. 250g), unpeeled, roughly chopped

1 banana

1 small onion, finely chopped onion

3 tbsps mild or medium curry powder

25g unsweetened desiccated coconut

75ml double cream (optional)

1kg leftover cold roast turkey

Toasted flaked almonds

Coriander leaves, picked

 

Method

1) Pre-heat the oven to 220˚C/425˚F/Gas Mark 7. Sprinkle the flour in an even layer in an ovenproof frying pan and place it in the oven for 12–15 minutes until lightly browned.

2) Meanwhile, as the flour browns, begin cooking the curry. First, take the 2 Knorr Chicken Stock Pots and mix them with a litre of boiling water, stirring until thoroughly dissolved. Set aside.

3) Now heat a large, heavy-based casserole dish on the hob. Add in the butter. Once melted, add in the pineapple and sliced apple. Peel and slice in the banana. Add in the chopped onion.

4) Stir with a spatula over a low heat for around 10 minutes until the fruit begins to break down.

5) Add in the curry powder and mix well. Stir ingredients for 2–3 minutes over a low heat. Add in the desiccated coconut.

6) Remove the lightly browned flour from the oven and add it into the curry paste mixture, mixing it in thoroughly.

7) Pour in 250ml of the chicken stock, stirring it so that the paste dissolves into the stock.

8) Gradually add in the remaining stock, 250ml at a time, stirring in thoroughly after each addition to make sure the sauce is free from any lumps.

9) Bring to the boil, simmer for 8–10 minutes, and stir in the double cream if using.

10) Using the back of a ladle to press it down, pass the curry sauce through a fine sieve if you wish or liquidise until smooth.

11) Return the sieved or liquidised curry sauce to the casserole dish. Add in the cooked turkey chunks, bring to the boil, reduce the heat and simmer for 10 minutes until the turkey is heated through.

12) Garnish with toasted flaked almonds and fresh coriander leaves and serve at once.

 

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Homemade mincemeat is absolutely delicious and this version is very quick and simple to make. The mincemeat and pastry recipe can also be used to make a large tart, which works very well as a Christmas dessert served with ginger ice cream or brandy flavoured crème anglaise.

More recipes like this in the latest issue of Chaat!

chaat-24-web

For the pastry:

225g/8oz plain flour

140g/5oz butter, cut into cubes

Pinch of salt

 

For the mincemeat:

 

1 apple

85g/3oz sultanas

85g/3oz raisins

45g/1½ oz currants

85g/3oz dried cranberries

45g/1½ oz flaked almonds

Grated zest of 1 lemon

Grated zest ½ orange

1 ½ tsp mixed spice

2 tbsp whisky or brandy

55g/2oz melted butter

1 ripe banana

 

To serve:

 

Icing sugar

 

  1. Make the pastry by sifting the flour into a large bowl. Add the butter and salt and rub in until it resembles coarse breadcrumbs.  Add approximately 5 tablespoons of ice cold water. Bring together to a ball of dough adding a little more water if necessary. Flatten into a circle and wrap in cling film. Chill for 15-20 minutes.
  2. Wash and grate the apple, including the skin. Put into a bowl and add the sultanas, raisins, cranberries, almonds, lemon zest, orange zest, mixed spice, whisky and melted butter. Mash the banana and add to the mincemeat.
  3. Roll out two thirds of the pastry and cut into medium sized circles using a pastry cutter. Line a 12 hole patty tin with the pastry. Place a spoonful of mincemeat into each pastry case. Roll out the rest of the pastry and cut into stars. Top each open pie with a star lid. Chill in the refrigerator for 10 minutes.
  4. Preheat the oven to 190˚C/Fan oven 170˚C/gas mark 5.
  5. Bake in the centre of the preheated oven for 15-20.
  6. Cool slightly and remove carefully from the tin. Dust with icing sugar just before serving.

 

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Santa’s Christmas Treat

Ingredients 50ml Tamova Vodka

100ml tomato juice

100ml the pantry lemon juice Pinch of cracked black pepper

185g 2 dash fiesta peri peri 1

dash the pantry lime juice

1 dash bramwells horseradish sauce Methodology

1. Add all ingredients to a mixing jug and stir over ice until cold

2. Take a tall Collins glass filled with cubed ice and add cracked black pepper to the rim

3. Pour in the mixed Bloody Mary and garnish Decoration / to serve

Add cracked black pepper to the rim of the glass and garnish with a stuffed bell pepper, pickled gherkin, and fresh basil

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Bend It Like Beckham the musical where the heroine has to decide which to follow between her passion for playing football or how to learn to cook dhal and aloo gobi!BILB_Result_HR

Bend It Like Beckham The Musical is a fantastically feel-good new modern British musical. A celebratory fusion of culture, music, emotions and fun, bursting with warmth, humour and heart. Now showing at the Pheonix Theatre in Leicester Square

I’m sure most of you have seen the movie now it’s time to see the musical!

Jess needs extra time. She is facing the most important decision of her life: live up to family expectations of university, career and marriage, or follow in the footsteps of her hero David Beckham. When the talented teenager is spotted playing football in Southall, a world of unexpected opportunities opens up before her. But as her sister’s traditional Indian wedding approaches, can she keep her family happy and still follow her dreams

We have two tickets up for grabs simply: To enter the competition this is how you

can!

EMAIL: Send your details to

competition @britishcurryclub.co.uk with

“BEND IT LIKE BECKHAM” in the subject line

FACEBOOK: ‘Like’ our page and

share our competition post

TWITTER: Re-tweet our competition

post and follow us

CLOSING DATE: 31ST  DECEMBER 2015

Tickets have terms and conditions of use, no spend necessary.

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Kheer

Creamy rice pudding delicately flavoured with cardamom and nuts, a must during festivals.

Ingredients: 1 cup of Kohinoor Platinum Basmati Rice (available at Asda, Morrisons & Sainsbury’s) soaked in plenty of water for 30 minutes then washed and drained,

10 cups of milk,

5 green crushed cardamoms,

1/2 cup of raisins soaked in water for 30 minutes and then drained,

400g of condensed milk and 1/2 cup of blanched, peeled and sliced almonds.

Serves: 4 – 6
Preparation time: 40 minutes
Cooking time: 30 minutes

1. Bring the milk to the boil.
2. Add the rice and the green cardamoms. Cook, stirring continuously, until the milk is fully absorbed and the rice is tender and broken.
3. Add the raisins and condensed milk. Cook, stirring, regularly until the consistency is thick, and the mixture sticks to the ladle.
4. Garnish with almonds.5. Refrigerate and serve chilled.

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Zurbian

Saudi rice cooked with lamb and garnished with fried nuts.

Ingredients: 500g of Kohinoor Platinum Basmati Rice (available at Sainsbury’s, Asda and Morrisons), washed and well drained,

1kg lamb pieces (if vegetarian replace with Chickpeas), 2000ml of water,

2 cubes of chicken stock (or vegetable stock),

2 tbsp ghee,

3 medium finely chopped onions,

250g yoghurt,

2 medium finely chopped tomatoes,

3/4 tsp white ground pepper,

3/4 tsp ground coriander,

3/4 tsp ground turmeric,

3/4 tsp ground cardamom,

3 crushed garlic cloves.

Serves: 3-4

Preparation time: 15 minutes

Cooking time: 30 minutes

 

1. Place lamb pieces and water into a large pot. Bring to the boil and remove froth as it appears.

2. Add the chicken stock cubes, cover and simmer over low heat for 1 1/2 hours or until the lamb pieces are cooked.

3. Remove lamb pieces from the stock. Add the Kohinoor rice to the stock which should be around 1500ml, and boil it for 10 minutes or until almost cooked. Drain the rice and set aside.

4. Heat ghee in a large pot, add and cook the onions, stirring for 5-7 minutes or until golden brown. Add the cooked lamb pieces to the onions and mix carefully.

5. Combine the yoghurt with the tomato, spices and the garlic and pour over the lamb pieces.

6. Add the cooked rice over the meat mixture, cover and cook over a low heat for 25-30 minutes or until the rice is cooked

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Lets not waist any of those unused pumpkins this year! Great with some fresh naan bread!

Pumpkin Soup

  • 2 tbsp butter
  • ½ tsp dried thyme
  • 1 onion, finely chopped
  • 1 cup EASIYO yogurt
  • 750g pumpkin, peeled and cubed
  • salt and pepper to taste
  • ¼ cup dry sherry
  • 4 cups chicken stock
  • ground nutmeg to taste
  • 1 small bay leaf (optional)

Ingredients

Method1kgMaker_Box_Jar

Melt butter in saucepan. Add onion and sauté until golden, stirring frequently. Add pumpkin, chicken stock, bay leaf and thyme. Simmer 20 minutes or until pumpkin is very tender. Remove bay leaf and puree in processor or blender. Add half cup whisked yogurt slowly, stirring vigorously so that yogurt is well absorbed. Add sherry and nutmeg and heat gently for five minutes being careful not to boil. Season. Serve hot or cold. Garnish with remaining yogurt and chipped chives.

Variations/Comments

If re-heating soup do not boil, as this will cause the soup to curdle.

Conversion: 1 metric cup = 250ml

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Halloween is a time for spooks, scares… simmering and sautéing! Forget the sweet treats and try out this ghoulishly good stew, complete with creepy eyeballs made from stuffed olives, which will leave the kids full up for hours and ready for an evening of trick-or-treating.

IT’S ALWAYS A TREAT WHEN THERE’S NO WASHING UP! thanks to Bacofoil.

More recipes like this order your copy of Chaat!

INGREDIENTSChaat_Issue23

  • 2 tbsp olive oil
  • 600g diced lamb leg
  • 1 large onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 red chilli, deseeded and chopped
  • 1 tsp smoked paprika
  • 1 ½ tsp cumin seeds
  • 1x 400g tin chopped tomatos
  • 750ml lamb stock
  • 2 medium beetroot, peeled
  • 250g butternut squash, peeled, deseeded and chopped
  • 1 large red pepper, deseeded and sliced
  • 10 pimento stuffed olives, halved
  • Handful parsley or chives, finely chopped
  • Sour cream, to serve
  • Crusty bread, to serve
  • Bacofoil Casserole Dish & Slow Cooker Liner
  • Bacofoil 2 in 1 Parchment & Foil

METHOD

  • Preheat the oven to gas 3, 150 degrees C
  • Line your casserole dish with a Bacofoil Casserole Dish & Slow Cooker Liner
  • Add the lamb, vegetables (not olives or beetroot), paprika and cumin to your casserole dish
  • Cover with vegetable stock and stir well
  • Wrap the raw beetroot (sprinkled with smoked paprika) in a foil parcel made from Bacofoil 2 in 1 Parchment and Foil and cook in the oven for 1hr 30 mins
  • Put on the middle shelf in the oven and leave to cook on a moderate heat for 3 hrs 30 mins
  • Remove the beetroot from the oven, chop and stir through the stew.
  • Taste and season as necessary
  • Scatter the halved olives and fresh parsley
  • Serve with sour cream and crusty bread

 

 

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Blue Nun Original Family Tradition, is a limited edition wine with a charming retro design, in the iconic, blue glass fluted bottle. Ideal for entertaining over the festive period with its easy going style, really delivering on taste for family get togethers. Traditional winemaking with care, a modern, fresh, crisp and fruity taste for your enjoyment and pleasure.

To enjoy at its best, lightly chill before drinking (Alc 10.0% Vol). Blue Nun Original Family Tradition is available exclusively in most ASDA supermarkets

HOW TO ENTER We have 6 cases of Blue Nun up for grabs; if you would like to enter the competition this is how you can win, try any of the three ways!

EMAIL: Send your details to [email protected] with “BLUE NUN” in the subject line

FACEBOOK: ‘Like’ our page and share our competition post

TWITTER: Re-tweet our competition post and follow us

CLOSING DATE: 31ST DECEMBER 2015 T/C Apply

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TO KICK OFF THE  18TH NATIONAL CURRY WEEK WE HAVE A RECIPE FROM EAST END FOODS, LAMB ROGANJOSH IS A FAVOURITE ORDER IN RESTAURANTS ACROSS THE UK! tHIS DISH CAN ONLY ADD TO THE CELEBRATIONS THIS WEEK!

INGREDIENTS resizedimage740290-lamb-rogan-josh

500g lamb shoulder

250g sliced onions

200g tomatoes

6 East End garlic cloves, crushed

6″ piece of ginger

2 tsps East End kashmiri chilli powder

1/2 cup yoghurt

1 level tsp East End coriander powder

1/2 level tsp East End fennel powder

1/2 level tsp East End dry ginger powder

2 black cardamom

2 bay leaf

mace

4 green cardamom

salt to taste

4 tbsps East End oil

 

DIRECTIONS

  1. Boil meat along with crushed garlic, ginger and some salt.
  2. Remove the meat and keep aside. Save the stock for the gravy.
  3. Heat oil in a pan and sliced onions.
  4. Cook till golden brown in colour.
  5. Add whole garam masala and the remaining dry spices.
  6. Stir fry and cook for about 5 minutes. Add chopped tomatoes and cook.
  7. Add the meat and sauté.
  8. Add yoghurt and cook on high flame for about 2 minutes.
  9. Add the stock and salt and cook till the meat is done and the gravy is thick.

More recipes and products can be found on the East End Foods website

www.eastendfoods.co.uk/

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To celebrate National Curry Week and the performances of ‘Half ‘N’ Half’, the Duchess of Delhi in Cardiff Bay will be offering a special menu reminiscent of the seventies and eighties dishes that Duchess Shield Logosolidified Britain’s love of curry.

The Musical coincides with National Curry Week, and is the first ever ‘curry musical’ which opens at the Wales Millennium Centre, Cardiff, in October, right opposite the Duchess of Delhi restaurant. The musical, created by writer and composer Tim Riley, is set in 1987 and takes place in the Taj Mahal, a fictional curry house, and the plot sounds laugh out loud brilliant to us.

Ali, the boss, is ready to retire to his native Bangladesh, but he faces a difficult dilemma – who should take over the business? There’s his nephew Khan, from Sylhet, who thinks family should come first: but there’s also Rafiq, the streetwise head waiter who’s worked there for years. But then Mr Bajar arrives; the Balti King from Birmingham with a taste for a takeover. With a forbidden romance blossoming and a hurricane brewing, it looks like Ali could be in real trouble.

Half ‘n’ Half promises to be a musical comedy that explores how we define our identity, and celebrates the unique fusion of British and South Asian cultures in the UK. It’s full of toe-tapping tunes that draw on Western, Bollywood, and South Asian folk music.

The special menu is available before the performance of Half ‘N’ Half at the Millennium Centre in Cardiff Bay, and will continue for people to try until the end of October 2015.

Contact [email protected]

Website www.duchessofdelhi.com

Telephone 029 21153574

Duchess of Delhi, 6 Bute Crescent, Cardiff Bay, Cardiff, CF10 5AN

Duchess of Delhi a restaurant and bar that serves South Asian cuisine, opened its doors in December 2013, amidst Cardiff Bay’s picturesque waters and popular tourist spots sits a beautiful grade 2 listed building overlooking the Millennium Centre. Formally occupied by a Sea Captain and eventually the Glamorgan Coal Company in 1893, this building has witnessed the area grow from a coal exportation site to an area known as ‘Tiger Bay’. It now tells a very different story, marking the Asian food industry as commonplace in Britain.

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