Anjali Pathak's Blog

The marinade for these ribs are sweet, sticky and spiced with chipotle chillies. It’s a wonderful BBQ sauce for any meat, especially pork ribs.

Ask your butcher for meaty, juicy pork belly ribs with a good layer of fat. Once they are slow cooked, the fat will melt away and you’re left with full flavoured fall-off-the-bone ribs.

This recipe includes all my fave things..anything charred and chaat masala!

This is a hug in a bowl. A thai style soup using all the wonderful tastes of hot, sour, salty and spicy. Need I say more?!…

There is a hefty ingredient list for this recipe, but don’t let that stop you trying this delicious soup. You’ll probably have most of them in your fridge or pantry.

Prawns love coconut and curry leaves and so do I! This simple masala uses faves from my spice box and taste great with any seafood.

This sandwich is insanely delicious. Chipotle chillies and chilli paste can be found everywhere these days, and they are smoked jalapenos so pretty fiery.

Serve with some fresh slaw on the side makes the perfect snack.

You can really go to town with the flavourings and toppings with this recipe. These are pancakes, not to be confused with crepes, so just use the base recipe and add whatever you fancy. 

I love mine with cinnamon and the traditional maple syrup, but why not try crushed green cardamom seeds instead. And if you prefer, you can poke in the blueberries as soon as you start pouring in the batter instead of sprinkling them over after they are cooked.

Ever since I was a little girl I remember my mum’s chicken curry. It was delicious and the scents of aromatic spices filled the house.

When I started cooking it I changed the recipe slightly, but my mum loves mine so I guess it must be pretty similar. When you make yours you can add as many chillies as you like. I know it seems like the ingredient list is endless but trust me, this recipe is worth buying all the spices for as I am sure you will make this again and again!

Madeleines are a classic French cake baked in traditional scallop shaped madeleine moulds. They can be tricky to get just right, and when made well they are lighter than air. This recipe was taught to me by a baking expert and it hasn’t failed me yet.

A few tips that helped me out when I first started making madeleines were: try not to knock any air out of the batter, this will make the madeleines super light; to help them get a good scallop shape, pop a baking tray in the oven to get hot so the madeleines get bottom heat as soon a they go in; and keep a close eye on the melting butter as it’s easy to go too far resulting in a bitter flavour and speckles in the finished cakes.

Quinoa is incredible! It’s a complete protein containing all 8 of the essential amino acids your body needs. Perfect for veggies, vegans and those with a gluten allergy, you can eat it hot or cold much like cous cous. Hailed as a super crop it was discovered by the Incas and there are rumoured to be some 1800 varieties.

Quinoa has a nutty flavour and some say is a little bitter if you don’t wash and soak it. I like to lightly toast mine to bring out the flavour and then add lots of veggie stock (instead of water). Read the pack instructions for the best way to cook yours. I’m roasting my squash with Za’atar – a Middle Eastern herby spice mix with nutty sesame and spices, and tossing it all together with a light honey mustard dressing.

Making your own truffles is super satisfying, and you can spruce them up with anything you like!

Use good quality dark chocolate with at least 70% cocoa solids. You can always mix in a bit of milk chocolate if dark isn’t your thing.