Tag Archives: yogurt

Tandoori Flavoured Whole Baked Cauliflower

I know that making the paste might sound like a bit of a faff but I highly recommend that you give it a go, the colour is amazing and it really makes the humble cauliflower a bit of a star turn.

Obviously liquid smoke doesn’t have a place in Indian cuisine, so I apologise in advance, but, it does give you a fab, just out of the tandoor oven flavour. If you don’t have any, consider swapping out some of the paprika for smoked paprika.

Serves 6-8.


1/2 brown onion, roughly chopped

3 ripe tomatoes, quartered

2 cloves garlic, peeled

1 thumb sized piece of ginger

100mls water

50mls oil or ghee

4 teaspoons sweet paprika

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon salt

1 teaspoon Kashmiri chilli powder

1/2 teaspoon liquid smoke

1 lemon, juiced

125mls natural Greek yogurt

1 large head of cauliflower, leaves removed and some of the inner stalk removed


Whizz the onion, tomatoes, garlic, ginger and water in a food processor to make a smooth runny paste.

Heat the oil or ghee in a frying pan over a medium to high heat, add the tomato and onion paste, bring up to a simmer and simmer until you have a thick, dark red paste that the oil or ghee is separating from.

Add the dried spices and salt and cook for 1 minute.

Take the pan off the heat and add the liquid smoke, lemon juice and yogurt, stir well.

Preheat the oven to 190 degrees Centigrade.

Line the base and sides of a large casserole, that will fit the cauliflower snuggly, with two large pieces of baking parchment.

Turn the cauliflower upside down and spread some of the paste over the base, pushing it into all of the nooks and crannies.

Turn the cauliflower the right way up and smear over the remaining paste until completely covered.

Carefully place the cauliflower in the prepared pan, cover the top of it with another piece of baking parchment and then the lid.

Bake for 50 minutes and then remove the lid and paper and bake for 20 minutes until the cauliflower is beginning to colour.


Pistachio And Coriander Dip


This dip might not have the wow factor in appearance but it’s an absolute knockout! I like to serve it along side some hummus with bread and carrot sticks for dipping.

Serves 6. Leftovers are great in salad of spread in wraps for a hit of flavour.


80g pistachio kernals

1 large garlic clove, roughly chopped

50g fresh coriander, leaves and stalks

50g feta

125mls Greek yogurt


Process the nuts and garlic until roughly chopped.

Add the remaining ingredients and process again.

Try not to over process as it’s nice to see the green in the white rather than just a green dip!

Strawberry and White Chocolate Muffins


Strawberries are in season again and the boys love them so I’m back to making these lovely muffins.

Yummy straight out the oven but also great for lunch boxes.

If you would rather avoid the chocolate chips, replace with a teaspoon of vanilla extract.

Makes 12.


225g plain flour

2 teaspoons baking powder

100g caster sugar

1 egg, beaten

80g butter, melted

125g Greek yogurt

125mls milk

250g fresh strawberries

100g white chocolate chips


Preheat the oven to 180 degrees Centigrade.

Line a 12 hole muffin tin.

In a large bowl, combine the flour, baking powder and sugar.

In a jug measure the melted butter, yogurt, milk and egg.

Prepare the strawberries, wash, dry, core and cut into small chunks.

Add the strawberries to the yogurt mix, followed by the chocolate chips.

Pour the wet ingredients into the dry, mix quickly and fill the paper cases.

Bake for 30mins and cool on a wire rack.




Lamb Shanks With Yogurt and Spices


Slow cooked with beautiful spices this is wonderful as part of an Indian inspired meal. I like to serve it with a dhal, raita, paratha and plain rice.

Easy to prepare and then left to its own devices in the oven makes this one of the simplest lamb dishes you can make.

Leftovers can be frozen off the bone.

Serves 8.


4 large lamb shanks, around 2kgs

500mls natural yogurt

2 lemons, juiced

2 tablespoons ground cumin

3 tablespoons ground coriander

2 teaspoons Kashmiri ground chilli

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 large red chilli, deseeded and chopped

4 large garlic cloves, grated

6cm piece of fresh ginger, peeled and grated


Preheat the oven to 150 degrees Centigrade.

Combine all of the ingredients, except the shanks, in your roasting tin.

Take each shank, and with a sharp knife, stab several times on all sides. Add to the roasting tin and rub well with the sauce going into the cuts.

Cover tightly with foil and place in the oven for 6 hours.

Serve as is or pull the meat off with tongs and scrape off any remaining sauce into a prewarmed  serving dish.