2 medium onions (1 red and 1 white)
1 carrot, grated
2 eggs
150-200g gram flour
1 tablespoon of fennel seeds
1 tablespoon of cumin seeds
1 teaspoon of chilli flakes
2 tablespoons of black sesame seeds
1/2 teaspoon of ground turmeric
1 teaspoon of ground ginger
1 teaspoon of ground cumin

Cut the onions in half and then slice them into thin half-rings and place into a bowl
Grate the carrot into the same bowl
Add the spices and seeds
Combine with the eggs and add as much flour as you need (until the mixture is just holding together)
Preheat a deep frying oil to 190C
Grab a small handful and shape the onion mix into balls and gently place into the oil
You can fry more than 1 at a time, but don’t overcrowd the pan as the temperature of the oil would be lowered and the bhajis would fall apart
Cook for 2-3 minutes until crispy
Use a slotted spoon or a skimmer to remove them from the oil, place on a paper towel to soak up any excess oil and sprinkle with a little salt


2 litres whole milk
6 tbsp lemon juice

Bring the milk slowly to the boil on a medium heat
Once the milk starts to boil and rise up, stir in lemon juice
Keeping the milk on the heat, stir gently to help the milk curdle
The curds will coagulate and separate from the watery whey
Remove from the heat and leave to stand for 15 minutes
Lift the curds and gently lay them into the sieve, leave to strain for 15 minutes
Then cut into cubes or crumble, depending on how you want to use it


200g paneer, cubed
1 teaspoon corn or quinoa flour
1 teaspoon garam flour
1⁄2 teaspoon salt
1/2 teaspoon of ground ginger
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 onion, finely chopped
2 cloves garlic, crushed
1 red chilli, finely chopped
1 tablespoon ketchup
1 tablespoon chilli paste
A squeeze of lime
Tablespoon of chopped coriander

Mix the flours and coat the paneer
Heat oil in a pan and add the paneer cubes and gently fry until golden
Move onto a plate and set aside
Pour more oil into the pan and add the onions and fry until golden
Add the spices, garlic and chilli and fry for another minute
Add the sauces and add the paneer
Heat everything through and squeeze in the juice of a lime and season to taste
Sprinkle with the coriander and serve


Seasonal vegetables such as red pepper, broccoli or thinly sliced courgettes or shellfish, such as prawns
50g corn flour
50g plain flour
1 teaspoon of cumin seeds
1/4 teaspoon of ground turmeric
1/4 teaspoon of chilli powder (or to taste)
Ice cold sparkling mineral water

Preheat oil in a pan or a deep fat fryer to 190C
For the tempura- mix the flours and spices together
Add water in gradually until desired consistency (of single cream) has been reached
You can test this by frying a piece of vegetable, until nice and crispy, the batter should not be thick and doughy and you should be able to see the colours underneath
The vegetables and prawns will take around 3 minutes
Fry the rest and serve immediately


225g basmati rice
1 small onion, finely chopped
1 teaspoon cinnamon
1/4 teaspoon turmeric
1/2 teaspoon of ground coriander
1 teaspoon of ground cumin
1/4 teaspoon of ground black cardamom
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 teaspoon of dried rose petals
2 teaspoons of ghee

Freshly ground pepper to taste
Juice and zest of 1 lemon
Salt to taste
Juice and zest from 1/2 lemon
Wash the rice out under cold running water in a sieve
Soak in cold water for 30 minutes, drain thoroughly
Get a pan with a glug of oil going on a medium-high heat – add the onion and a pinch of salt
Once, golden brown, add the spices
Add the rice and throughly combine with the spices, add the rice petals
Add enough water that it comes up 1cm above the rice level
Bring to boil and then simmer for no more than 10 minutes until the rice is tender
Fluff up the rice with a fork and add the ghee, lemon zest and juice


300ml natural yoghurt
1 small cucumber, grated
1/2 teaspoon of cumin seeds
Zest of 1 lime
2 tablespoons of chopped coriander leaves

Toast all cumin seeds in a dry pan
Add all the ingredients into a bowl and season with pepper to taste


Melt unsalted butter in a pan until the milk solids (white) and the fat (pure yellow) have separated, bring to boil and cook for 8 minutes. Pour through a sieve lined with muslin (or a paper towel)  into a jar, leave to cool and refrigerate