A tasty salad that can be eaten both hot and cold Ingredients Kale - 1 packet (I've used approx. 260g) 3 teaspoons black mustard seeds 100-120g desiccated coconut 1/2 large red onion oil (sunflower or olive oil) 1/4 teaspoon turmeric powder 1 cinnamon stick (or sprinkle a bit of cinnamon powder) salt, pepper 1. Wash and drain the kale. Dice the onion. 2. Remove the large stalks from the kale. With the help of a food processor, grind the kale into small pieces.     3. Heat a frying pan with oil and add the mustard seeds. When the seeds start to pop add the onions and a cinnamon stick, and fry until the onions are soft.     4. Add the kale, desiccated coconut, turmeric, salt, pepper and mix over a low heat for a few minutes. If you didn't use a cinnamon stick, sprinkle a bit of cinnamon powder instead.      5. I usually served with rice and other curries, but you can e...

              This flatbread (roti) can be eaten for breakfast, lunch or dinner! Ingredients - roti 1 cup desiccated coconut 2.5 cups white flour (2 cups  initially) 1 cup warm water (approx.) 1/2 red onion green chilli  - optional, more authentic a few curry leaves - optional, more authentic salt 1 teaspoon sunflower oil (plus more for greasing) Serving size: makes 4 small rotis  (Please note that flour/water quantities may vary slightly) You can substitute chillies with grated carrots or some greens of your choice Ingredients - coconut sambol 50g desiccated coconut 2-3 tbsp hot water (approx.) 1 - 2 teaspoon red chilli powder (or more!) salt 1/4 lemon (approx.) Important In Sri Lanka these dishes would be prepared using freshly grated coconut. But as I can't find fresh coconut here I use the desiccated version found in most supermarkets. If you add a bit of hot water into the desiccated coconut and mix wel...

        This is my all time favourite pasta sauce made with fresh basil 😍 Ingredients Basil - one large bunch, or 3 small bunches 50g pine nuts  1-1/2 clove of garlic 35-40g parmesan cheese  400g spaghetti (or any pasta of your choice) salt, pepper 50-60ml (approx.) extra virgin olive oil  This recipe serves 4 Cheese - if you can't find parmesan cheese in your local supermarket, you can of course substitute with a similar cheese.  1. Wash the basil, cutting off the large stalks. Leave the basil to dry. 2. Add the basil, pine nuts, garlic and parmesan cheese into a food processor (or pestle & mortar). Pour in  olive oil slowly and process until fine. Depending on the size of your food processor, add the ingredients and oil a little at a time. (You can toast the pine nuts beforehand, but be very careful not to burn them!). Add more olive oil if you prefer a less dense sauce.     ...

            This can be made as a side dish or a perfect accompaniment to other curry dishes. Ingredients 500g long green beans (1 pack) 1/2 large white onion 3-4 cloves of garlic curry leaves (or 1 bay leaf) 1 green chilli (you can add more or less) 1/2 teaspoon grated fresh ginger 1 tablespoon curry powder 1/4  teaspoon red chili powder (you can add more or less) 1/4 teaspoon turmeric powder Salt, pepper Oil - sunflower is used traditionally, but you can use olive oil Coconut milk - to make it in the traditional Sri Lankan style black mustard seeds - optional Cooking time: 30  minutes Important Spice powders - please use curry powders from an Indian store E.g. Madras curry powder. Coconut milk (optional) - please use cans (from Thailand) or Sri Lankan Maggie coconut powder.  1. Clean and cut the beans into smaller pieces. Cut them at an angle for a better appearance (I forgot to do this😆!) 2. Peel and slice the onion, mince the garlic...

This is one of my favourite sauces from the south of Spain. It is traditionally eaten with meatballs, but can be combined with other meats, fish and vegetable dishes. I usually make it with chicken. Ingredients 1 -1.5 kg chicken 1/2 large onion 4-5 cloves of garlic 125g raw white almonds 0.5L chicken stock (or vegetable stock for vegetarians) Saffron 4-5 slices of baguette bread bay leaf 100ml white wine (or a small glass) parsley (optional, decoration) 1-2 tablespoons cream (optional) 1. Season the chicken with salt and pepper, heat some oil olive in a saucepan or frying pan and brown both sides of the chicken pieces for a few minutes. Set aside once browned. 2.  Peel and slice the onion and garlic. In the same saucepan, sauté the bread and garlic until golden. Set aside and sauté the almonds until slightly golden, but be very careful not to burn them! Next, fry the onions until golden. 3. Add all the ingredients into a food processor with some olive oil and process.    ...