When I was little I spent a lot of my time in the kitchen learning about my family spice tin. It would get opened for preparation of nearly every mealtime and my grandma or mum would show me what they were using and why. I didn’t realise how much I had learnt until I left home and had to cook without their tuition and guidance.

The fresher the spices are, the better they will taste. They don’t often last as long as you think and I always recommend that you only grind as much as you need of whole spices. They will taste better if they stay whole for as long as possible.

Everywhere I travel in the world I always pack my spice tin. It has become my ‘thing’! I buy my spices fresh just before I leave and fill my tin when I get to the other end. It’s the perfect way to know that I will always be able to create fresh tasting authentic dishes anywhere I go. And if you don’t have a spice tin, then don’t worry. Our spice pastes are the next best thing to fresh spices and they are all blended to our secret family recipes so you can create delicious tasting Indian dishes without worrying about how to get the combinations just right!

One of my fondest memories is when my mum shared her secret chicken curry recipe with me. We had been eating it for years and I had always wondered what was in her spice mix. There was always a flavour I couldn’t quite figure out and when I started experimenting in the kitchen I couldn’t quite get it right, something was missing. Family recipes are the pride of most Indian households and they are passed down from one generation to the next. A spice is usually left out, sometimes on purpose but often by accident. When my mum shared her recipe with me I felt special, almost like she was entrusting me with it. I have adapted it over the years but the core flavours remain the same.  It’s unbelievably delicious! So for Mother’s Day this year I am going to make my mum’s original recipe chicken curry. It’s not a material gift, but a sentimental one. Something I know she will remember for years to come.

For something different this Sunday why not try my slow cooked lamb shank recipe. You can make it for the whole family and it’s very simple. Check out my new recipe videos for some hints and tips.

There is always the pressure that everything has to be absolutely perfect, and so I want to share a few hints and tips on how to ensure that everything runs smoothly.

Firstly, plan your meal. On occasions like these I love to create something that means I spend less time in the kitchen, and so I always use my super store cupboard ingredient, a spice paste. As long as you have one in your cupboard you can instantly knock off 10 minutes cooking time. I usually add a few extra ingredients like fresh garlic, root ginger and fresh chillies to add extra warmth. I keep updating the ‘Recipe’ section on here so have a browse through and see what takes your fancy.

I’m a big fan of Lamb Chilli Fry for something a bit more special on chilly nights and, as a special touch, you can serve traditional Raita with a sprinkling of pomegranate seeds. Don’t forget desert. How about opting for something simple like stewed fruit with a few whole spices like cinnamon and cloves, for some extra flavour, and finished with some luscious thick cream? Now, check the fridge and cupboards and write up your shopping list. When you get home, make sure you have dressed your table before you even think about turning the cooker on! Candles, glasses plates etc. Are they all laid out? Have you thought about the music? Perfect! Now it is over to you.

Keep up your antioxidant intake by having vitamin bursting fresh vegetables coated in your favourite paste or chutney and roasted in the oven. Be a bit more adventurous and try some of the traditional Indian vegetables in the forthcoming wintry nights. Okra (lady fingers) tastes wonderful tossed into dhal. Make sure you clean them well with a damp kitchen paper and stir in a few minutes before serving. Simply delicious!

Instead of normal brussel sprouts, why not try adding a tablespoon of mango chutney to the bacon or lardons when they are frying. They will go extra crispy and add a wonderful warming flavour to the greens.

I grew up having spiced roast potatoes. A great way to kick start the spuds is to par-boil them and coat them in some oil mixed with a few spoonfuls of your favourite curry paste (I like Balti) before roasting. I also add a few shallots for some extra texture.

And the meal wouldn’t be complete without a mouth watering gravy. Rather than just the roasting juices from the meat thickened with flour, I always add a teaspoon or two of curry paste (try the Korma), and occasionally some extra stock to add some depth to the flavour. Trust me, this is simply delicious!

If none of these ideas grab you, don’t forget to use any Patak’s paste or why not try our new Turkey Curry cooking sauce to quickly create a tasty and warming curry with your left-over turkey. Alternatively, if you are planning on creating one of the 25 million turkey sandwiches that are going to be made this year according to our recent survey, then ditch the cranberry sauce and try one of our pickles or new improved Mango Chutney.

I guess it’s obvious to see what style of Christmas I will be having this year. Merry Christmas and a happy New Year. xoxo

I like to be prepared (as you know), so I tend to make food in batches and stock my freezer, pulling bits out for last minute guests that inevitably stop by. The other day I made a batch of samosas for those ‘just in case’ moments I know will happen over the next few weeks. And I always have onions in my pantry so I can whip up a quick snack of onion bhajias. I love shopping at the local markets as you can buy the freshest in season produce and speak to the local suppliers as to how to get the best out of the ingredients. I then come home and think of exciting ways to use them up. Pumpkin, Turnip, Parsnip and Swede are all in season, so mix your favourite paste with some oil, coat the veggies and simply roast them in the oven as a delicious side dish to any main meal. Alternatively, whip up a pumpkin and tinned chickpea curry for a tasty and nutritious mid-week curry.

This year for small Christmas presents I have decided to make little foodie treats and give them away. Top of my list to make are cardamom-salted caramels. Perfect to serve with a Chai.

When I write my blog, I often write recipes that are for main courses and perfect for family suppers, but this time I thought I would share a dessert recipe with you instead. Whenever the weather turns chilly I find myself craving something comforting, and usually sweet. Traditional Indian desserts can be time consuming, besides I know I will never be able to make them as good as my grandma, so I tend to opt for contemporary sweet treats with an Indian twist. If you are wondering what on earth I mean then try this at home and I am sure you’ll want to add spices to most desserts, as they taste so good!

Figs are in season at the moment so it is easy to find some beautifully ripe ones. Cut them into quarters not quite to the base, so they keep their shape. Squeeze the base so the flesh opens out. Lay them out on a baking tray. In a pan gently heat up a few tablespoon of honey and a tablespoon of Brinjal Pickle, please please please trust me! It’s an amazing match! And stir through some bashed green cardamom pods and cloves. Pour this all over the figs and roast in a medium heated oven for 10 minutes, so just enough to warm the figs through. Serve simply with some crème fresh or sweetened yoghurt. I sometimes grate over some lemon zest to make it look prettier. Enjoy!

To make the evening extra special we are all going to donate the money we would spend on eating out together to a charity. Just £5 or £10 from each guest could really help the charity of your choice. So, phone your friends and family, get a date booked and visit our Facebook page, where you will find everything you need to get into the spirit of National Curry Week.

Happy cooking!

Anjali

It also tastes amazing with some raw beetroot if you have any in the garden.  To make the meal complete grill some new season lamb chops after rubbing over some crushed fennel seeds and cumin seeds and you can create a super simple supper.

Anjali

On another note, I’m going to be supporting my hometown and cooking at the Bolton Food & Drink Festival on Saturday 28th August if you fancy popping along to see me cook some more great Summery dishes, spiced up of course!

Anjali