What's for dinner?

Chips are one of the nation’s favourite dishes and there are some wonderful ways you can spice up your chips to give them a new, fresh twist.

Try these three recipe ideas for an original twist on National Chip Week:

1. Spicy Chips: Cook your chips as normal then sprinkle ready mixed spices such as chaat masala; squeeze over a little lemon juice and sprinkle finely chopped coriander for a really tasty treat.

2. Chip Kick: Finely chop fresh onions, add mixed spices and fresh coriander and mix into the chips to make a snack with a kick. If you want a real kick, chop fresh chillies and add to the mix.

3. Nice & Saucy Chips: Mix chopped tomatoes, coriander, cumin, turmeric and chilli powder to make a delicious sauce, add cooked chips and simmer for a couple of minutes to create a wonderfully rich and spicy side dish.

Or why not try serving your spicy chips with some fried fish dusted in flour, chilli powder, black pepper, turmeric and garlic puree, and you have created your very own Indian fish and chips!

As promised, I would like to share with you the recipe for one my favourite Indian salads – perfect for all those with New Year’s Health and Diet resolutions.

‘Kachumber’ literally means to cut into small pieces. This salad is a favourite of mine as it is quick, easy, healthy and the ingredients can be substituted for whatever salad/veg you have in your fridge, or would like to use up.

Serves 2 as a main meal/ 3 or 4 as an accomp to a main meal or starter

Ingredients:
2 Large Jubilee Vine Tomatoes (225g)
1/2 Cucumber (250g)
2 Small Red Onions (150g)
3 Spring Onions (40g)/Coriander (40g)
2 Fresh Red Chillies
2 Fresh Green Chillies

For the dressing:
1 Lemon
Chaat Masala (5g)
Sugar (7g)

Baby leaf salad, naans/chappatis, raita to serve

- Dice the tomatoes, onions and cucumber into small chunks
- Thinly slice chillies and spring onions/coriander (NB: the heat of chillies varies hugely so you can adapt quantities as necessary, removing veins and seeds to reduce heat – I like mine really hot so leave the seeds in)
- Add to the tomato/onion/cucumber mix and stir well
- For the salad dressing, in a seperate bowl, squeeze the juice of one lemon
- Add the sugar and chaat masala to the lemon juice and stir

Before serving, add the dressing to the salad mix and stir; the salt in the chaat masala makes the salad release water so the later you leave this, the fresher/crisper the salad will be.

This salad is delicious as an accomp to a main, starter or simply served with a baby leaf salad and served with chappatis/naan and raita. For extra punch, add juliennes of ginger.

We’re all now well back into a routine after the Christmas break but travelling to work and returning home in the dark and cold can make this a miserable time of year.

I am always cheered and comforted by a curry, especially at this time of year. Whilst lots of recipes may not be the best for those of you starting January diets, there are health benefits which are closely associated with many Indian spices. Garlic is known for its antibacterial, antiviral, and anti fungal properties; Cardamom is effective in improving digestion and cleansing the body and Saffron is known for it’s mood lifting benefits so most definitely is a ‘January spice’! Any recipes with chilli will also be instant winter warmers.

For those who want a quick but warming snack, try my sauteed sweetcorn. Simply heat 1 tbsp oil in a pan, add a seeded chopped red chilli followed by a couple of handfuls of frozen sweetcorn (approx 200g). Saute for 5-10 minutes (2-5 minutes for tinned/fresh corn). Season with salt and pepper and serve hot. Add a squeeze of lemon for a tangy twist – delicious.

More winter-warming recipes will be to follow to get us through January as well as the recipe for my favourite Indian salad – perfect for all those with New Year’s Health and Diet resolutions.

Happy New Year.