12 best roasted baby potatoes recipe

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Meet Monisha Bharadwaj - qualified chef and award-winning author.

Monisha has contributed to many television and radio programmes, most recently the BBC’s Food and Drink show and Radio 4’s ‘The Food Programme’ talking about bitterness in Indian foods. She runs a successful Indian cookery school in London called Cooking With Monisha and teaches at some of the UK’s top cookery schools. @monibharadwaj (Twitter)

Monisha shares her insights into ingredients, techniques and masterclasses.

This comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and lesser known Indian recipes. With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts and Drinks, Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses to help you recreate classic and popular recipes.

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Fun Food Swaps

Easy-to-Follow Recipes

Storing, Stocking and Shopping Tips

COOKIES ’N’ CREAM COCONUT ICE CREAM RECIPE

If there’s one thing that gets me off my routine, it’s ice cream. I love it! That’s why I created this recipe, so I can enjoy ice cream all the time without sacrificing how I feel, my health, or the way I look. This coconut milk ice cream is actually quite healthful, but shhhh . . . no one will know!

Ingredients

• One 13.5-ounce can full-fat coconut milk
• 3 frozen bananas or 1⁄2 cup coconut sugar
• Pinch of sea salt
• 1 tablespoon vanilla extract
• 10 store-bought organic chocolate cookies, broken into pieces

Directions

• Combine all the ingredients except the cookies in a blender and blend until smooth.
• Pour the mixture into an ice cream machine and turn it on.
• Mix for at least 20 minutes or until ice cream is formed.
• Stir in the chopped cookies. This dessert is best served immediately.

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Labne with Sizzled Scallions and Chile (Almost Ranch)

Smashed Eggs and Fancy Fish on Crackers

Roasted Radishes with Green Goddess Butter

Buttered Salmon with Red Onion and Dill

One-Pot Chicken with Dates and Caramelized Lemon

Sour Cherry Sesame Galette

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Fresh figs with manchego and wet walnuts

In a small skillet, toast the walnuts in the olive oil over medium heat, stirring frequently, until golden brown and toasted, about 5 minutes. Remove from heat and stir in honey until dissolved. Season with salt and lots (and lots) of pepper. Season with 1 teaspoon rice vinegar and taste again. It should be sweet and fatty and lipsmacky and peppery. Adjust as needed with more honey, oil, salt, pepper, and/ or vinegar, until you’re pleased.

Break the Manchego up into pieces that roughly mimic the size and shape of the walnuts. Tear figs in half and place on a large plate or platter. Season with salt and remaining 1 teaspoon vinegar. Tuck in pieces of cheese here and there, then spoon walnut mixture over.

The best thing that might happen is that you’d get the perfect piece of fig with a wet walnut tucked into it and a piece of cheese attached, and you’d eat it with your hands. Keep eating until that happens.

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Cobb Salad with Hard-Boiled Egg Dressing

Like many things, cooking is more fun when you break the rules. This dish is our case in point: Why should you have to make Cobb salad the usual way? Why wouldn’t you add steamed beets or oily black olives? The same goes for the dressing. Why only top your Cobb with hard-boiled eggs when you can blend them into a dressing that’s creamy without any dairy (similar to a quick sauce gribiche)? It’s all a little rebellious, but still a Cobb, no doubt. Feel better now?

Recipe

- In a large saucepan, bring 2 inches (5cm) of water, the vinegar, and several pinches of kosher salt to a boil over high heat. Put the beets in a steamer basket and set the basket over the boiling water. Cover the pan, turn the heat to medium, and steam until the beets are tender when pierced with a knife, about 20 minutes. Let cool, then peel and cut into bite-size pieces.

- To make the dressing, using a stand or immersion blender, blend all of the ingredients together until smooth and emulsified. Add salt and pepper flakes to taste.

- On a large platter or wide bowl, toss together the lettuce with half of the herbs. Add enough dressing to lightly coat the leaves, and toss again. Arrange the beets, eggs, avocado, olives, and cheese in rows on top. Scatter the remaining herbs. (You can also toss everything together.) Serve with the remaining dressing on the side.

Hard-Boiled Egg Dressing Ingredients

- 6 tablespoons (90ml) extra-virgin olive oil.

- 1 hard-boiled egg plus 1 hard-boiled yolk.

- Grated zest of 1 lemon.

- 3 tablespoons freshly squeezed lemon juice.

- 1 tablespoon capers.

- 2 teaspoons Dijon mustard.

- Kosher salt.

- Red pepper flakes.

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Sweet Peppers

I mean no disrespect to hot peppers. Varieties like chile and jalapeño contain health-protective compounds too, but they’re also unquestionably polarizing among the younger set. Some kids embrace heat in their meals, while others (like my youngest) are sensitive to even the briefest shake of black pepper. If your kid likes hot peppers, go for it. Otherwise, you may find more success with the sweet variety. (Fun fact: The spice paprika is made from dried, ground-up bell peppers!)

Apricots

Your kids may be more familiar with dried apricots than fresh because most of the crop is sold dried or canned. Fresh apricots have a very short season, another reason some people aren’t familiar with them. But grab a bunch when you spot them in early summer. They are the perfect size for little kids and have soft, slightly fuzzy skin and sweet flesh. If the apricots you buy don’t give when pressed, let them ripen on the counter for a day or two.

Chickpeas

Yes, they’re technically beans. But they’re so darn kid-friendly that they deserve their own little spotlight. Also called garbanzo beans, chickpeas have been eaten since ancient times and are considered a 'pulse' just like peas, lentils, and other beans. That means they boast all the same superstar health perks when you eat them regularly, including lower cholesterol and blood pressure levels and even a reduced risk of certain kinds of cancer.

Melted Berry Sauce

Spoon a tablespoon of this sweet-tart sauce over your child’s plain yogurt or oatmeal instead of buying pre-sweetened kinds. You’ll get plenty of sweetness with all the nutrition of whole fruit.

Combine the fruit in a small saucepan over medium-high heat, stirring as the fruit defrosts. Press the fruit with the back of your spoon to release the juices. Reduce the heat to medium-low. Add the maple syrup and continue cooking for 7 to 10 minutes, or until the mixture thickens, stirring constantly. Transfer the sauce to a glass jar or container and use warm or cold. If you prefer a smooth texture, puree the sauce in a blender or food processor.

Good to Know

Some whole fruit actually does better on the counter, such as apples, oranges, tomatoes, bananas, pineapple,

and grapefruit. But keep in mind that bananas, apples, avocados, peaches, pears, and plums all produce a gas called ethylene. Pile them with other fruits in a bowl, and they’ll speed ripening.