Indian inspiration with Anjula Devi
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“Indian cooking does not belong only in restaurants or to people who grew up cooking it. Start with a few spices, trust your palate and enjoy yourself. That’s how my dad taught me to cook, and more than fifty years later, I’m still learning.” Anjula Devi
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Chef and culinary consultant Anjula Devi is rightly celebrated for her skill in bringing nuanced and bold Indian flavors and a mastery of spices to those fortunate enough to eat her food, and through her cookbooks. As chef consultant for Manchester United Football Club she feeds thousands, and her skills are in demand for recipe development. But educating others about Indian food, seeing them gain confidence and not fear spices, is of central importance to her.
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“15 Minute Indian came from questioning the way I had always cooked. Traditional Indian cooking can be slow and layered, and there is something wonderful about that when you have the time. But our lives have changed and we have less time.
I began asking myself a very simple question. Could I keep the spices, aromas and identity of the food I grew up eating, but find a completely different way of cooking it?”
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Pictured above: Cabbage & Carrot with Coconut from 15-Minute Indian: One-pan recipes using minimal steps and ingredients by Anjula Devi
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As much as meat needs salt…
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“We can think of few ingredients that change dishes in the same way as salt does. What would life be without a smooth caramel punctuated by salt crystals, a perfectly cured bacon rasher, or a warm handful of glistening, salted potato crisps? This is why we have collated some of our favourite recipes.” The Lea-Wilson family
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Salt is a way of life for the Lea-Wilson family, who make the celebrated Halon Môn (literally ‘Anglesey salt’) from seawater drawn from the Menai Strait around Anglesey on the Northwest coast of Wales where they live. Their book Sea Salt: A Perfectly Seasoned Cookbook, is both the fascinating story of why and how they create their famous salt—beloved by Michelin chefs and home cooks alike—and true insight into the effect salt has on our favorite foods and in a wonderful collection of recipes.
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Amongst its wisdom the book evocatively describes how “properly seasoned food is a revelation”. Try Well-Salted Snacks, some Fresh Corn Polenta with Slow-Roasted Tomatoes & Peppers, or bake a Dark Chocolate & Rum Truffle Tart.
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A treat for the sweet-toothed
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“In every corner of the world, people delight in buying, making and sharing sweet treats – both for special occasions and as more everyday indulgences. Offered as small tokens of appreciation to old friends or used as an introduction to new ones, sweets can put smiles on tearful faces, reward children and soothe broken hearts. In every case, the offerings clearly demonstrate the power of sweets to transform situations and bring pleasure.” Claire Ptak
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What Claire Ptak, pastry chef to the great and the good—she made Harry and Meghan’s wedding cake, no less—doesn’t know about sweet treats isn’t worth knowing. The California native was pastry chef at Alice Water’s iconic Chez Panisse, before moving to the UK and starting the celebrated Violet bakery and café in East London.
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Claire has authored five books—The Violet Bakery Cookbook was shortlisted for the Fortnum & Mason Best Cookery Book in 2016.
We are thrilled to have her latest, Home-made Sweets & Candies, now live on ckbk. With chapters covering a fantasy of sugar-based creations, from Boiled Sweets, Lollipops, Pulled Taffies and Fondants, to Marzipan and Liquorice, and Chocolate Confections, there is everything a budding Willie Wonka could desire.
Find Turkish Delight, Pistachio Nougat, Chocolate Peppermint Creams, and much more.
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The apple was one of the first fruits to be cultivated, and is now one of the most important fruits in Europe, North America, and temperate regions globally. There are thousands of varieties of apple, although only a limited number find their way into our markets and green grocers for eating and for cooking. An apple fresh from the tree, of a variety combining sweetness and tartness with a crisp bite, is delicious as it is. To cook with use either special cooking apples—which can be too sour to be palatable raw—or a variety with plenty of acidity.
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Apples are a great partner for fatty meats—pork and apple is a classic combination. And the classic sweet dishes, such as tarte tatin, or apple crumble, are justifiably ever popular.
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Make the most of the fall harvest of apples with the recipes in our collection of 12 Ways with Apples—find Butternut Squash & Apple Soup with Pumpkin Seeds, Apple Chutney, and an easy Apple Streusel.
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6 of the best white chocolate recipes
White chocolate, that most indulgent member of the chocolate family, is an asset in the kitchen, pairing well with so many other flavors.
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from Rococo by Chantal Coady
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from Home-made Sweets & Candies by Claire Ptak
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from Sally's Cookie Addiction by Sally McKenney
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from A Whisper of Cardamom by Eleanor Ford
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from The Ultimate Cheesecake Cookbook by Hannah Miles
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from Malai: Frozen Desserts Inspired by South Asian Flavors by Pooja Bavishi
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