Recipes

serves 4 - 6


Rajasthan is the original land of the gypsies who traditionally travelled across north-western India entertaining royalty. The Dhoad Gypsies have inherited the rich culture of their forefathers, but also bring together the experiences of their different communities, religions and castes. Their show is a breathtaking extravaganza of sights and sounds

This brilliant little salad is one for all of those people who say they only like white meat.
I promise, if you like crispy duck ? and most people I know do ? then youll love this because actually, I think this crispy turkey meat is even better!
The flavours are incredible and I guarantee this salad will smack everyone in the chops and wake them up after Christmas. The dressing will make quite a lot, but will keep for a few days and also be gorgeous over fish or other salads.

Preheat the oven to 200ºC/400ºF/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

You can use all sorts of shellfish for this: razors, clams, mussels and queen scallops. Buy only tightly closed shellfish so you know theyre still alive and fresh.
If youve got bay, rosemary, thyme or, best of all, myrtle in your garden, whack branches on the embers to smoke underneath your shellfish. If your bars are wide apart, sit your shellfish on a baking rack so they dont fall through.

To make your dressing, add the garlic and lemon zest and juice to a large bowl. Pour in 3 times the amount of extra virgin olive oil and add the finely chopped parsley stalks. Mix together.

Langoustines are more expensive than prawns, but worth it as theyre super tasty.

Start by making the aïoli. Smash the garlic and salt together in a pestle and mortar. Whisk together the egg yolk and mustard in a bowl, then start adding the olive oils, bit by bit. Once youve blended in 150ml, add the rest in larger amounts. Finally add the smashed garlic, then lemon juice, salt and pepper to taste.

This fresh dish is sure to please at your next dinner party! The red pepper flakes add a little kick, and toasted almonds add a delicious crunch. I like to serve this with orzo pasta or rice pilaf. This dish can also be made with fat-free half and half and low-sodium chicken broth for healthier options.

Halibut cheeks are really delicious and super-easy to cook. Here they are pan-seared and served with a zingy orange sauce with Asian seasonings. Great with asparagus and jasmine rice for a light and tasty Spring dinner.

An Italian-style vegetable and feta cheese topping is the perfect enhancement to delicious baked halibut.

Add your fresh or dried and soaked beans to a pan of water with the bay leaf, squashed tomato and potato this will help to flavour the beans and soften their skins.
Cook until tender check by tasting. They must be soft. Dried beans can take up to an hour, but check fresh ones after 25 minutes. Drain (reserving about half a glass of the cooking water), and discard the bay leaf, tomato and potato.
Now season with salt, pepper and a splash of oil.

A fantastically simple asparagus soup, pureéd till its silky smooth, is always a winner. Delicious eaten hot (or cold on really hot days with the help of a little lemon juice). The poached egg on toast makes it for me, but of course you dont have to serve the soup with them. I usually poach a couple more eggs than I need in case of breakages in the pan! Ive made this for eight, but feel free to halve quantities or freeze soup leftovers.