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.

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.

Preparation time: 10 minutes

Cooking time: 20 – 25 minutes

Serves: 4 people

Ingredients

250g    basmati rice
½    yellow pepper, thinly sliced
½    green pepper, thinly sliced
½    red pepper, thinly sliced
100g    potatoes, cut into small cubes
100g    frozen sweetcorn
100g    cauliflower, cut into florets
100g    courgette, cut into cubes
100g    natural yoghurt
120g    tomatoes, chopped
1.5 tbs    whole cumin seeds
6    small dry red chillies, whole
20g    garlic, chopped
20g    ginger, chopped
4tbs    coriander, chopped
2    green chillies, chopped
2    small onions, sliced
6 tbs    oil
Salt to taste

Whole spices:
1tsp    black pepper corns
4    green cardamoms
2    black cardamoms
4    bay leaves
1/2    cinnamon stick

Method

1.    Boil the rice with all the whole spices and a little salt
2.    Once the rice is cooked but still firm, drain the water (set to one side)
3.    Heat the oil in a large saucepan or wok, add the cumin seeds, chopped ginger, garlic and chilli and sauté for 1 minute
4.    Add the sliced onion and sauté for a further 2-3 minutes
5.    Put the cauliflower and courgette in a microwavable dish and cover with water. Cook in the microwave on a high heat for 4 minutes to soften the vegetables.
6.    Now put the diced potatoes in a microwavable dish and cover with water. Microwave on a high heat for 4 minutes
7.    Add all vegetables (peppers, potatoes, sweetcorn, cauliflower, courgette, tomatoes) to the pan, and cook for 3-4 minutes
8.    Add the yoghurt, season to taste, and cook for another 2 minutes. Finally add the rice and stir fry for 3-4 minutes.
9.    Garnish with coriander and serve with raita, salad, chutneys and poppadoms

Ingredients:

2lt milk
200g rice (basmati, thai jasmiine rice or sticky rice)
1/2 – 1 tin of condensed milk
3-4 cardamoms
1/2 tsp rose water or kewra
2 tbsp sugar
pistachios/almonds to garnish

Method:

1. Wash the rice to rinse out the starch
2. In a deep, heavy pan pour in the milk, add the rice, sugar and cardamoms
3. Bring to the boil on a low to medium heat, reduce the heat and add the condensed milk
4. Simmer until the milk has reduced and the rice is almost cooked
5. Bring back to the boil for 2-4 minutes if you want to thicken the consistency
6. Add a few drops of the rose water/kewra and cover for a minute to cool
7. Garnish with chopped pistachios or flaked, peeled almonds and serve

Personally, I love fish and especially oily fish simply because it’s a rich source of Omega 3.

Fish such as salmon, sea bass, trout or mackerel is best enjoyed when it’s just about cooked through, so it still has moisture and flavour. Here’s a beautiful recipe for salmon.

Ingredients

250g -  salmon steak with skin on (per person)

2 tbs – oil for frying fish

For the marinade:

1/2 tsp – chilli paste (red or green)

1 tsp – garlic puree

1 tbs – lemon juice

1 tbs – fresh finely chopped coriander

1 tbs – olive oil

Salt, to taste

1/4 tsp – sugar

1/2 tsp – cumin powder

1/2 tsp – coriander powder

1/4 tsp – turmeric powder

Method

1. Mix the marinade ingredients together in a bowl, adding seasoning to taste
2. Tumble the fish evenly in the marinade, so the salmon is fully covered
3. Heat oil in a pan, place the fish skin side down on to the hot oil for two minutes (if steaks are particularly thick, give them a little longer)
4. After two minutes turn the fish and cook for another two minutes
5. When the fish is firm to touch, remove from the heat. The fish is now ready to be served.

Serve with chapattis, rice, salad or roasted vegetables.

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 twist.

Here are three recipe ideas:

1. 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. 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. 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

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 first Indian fish and chips.