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As we enter spring it is still too early for crunchy light salads but there is definitely room for filling warm salads and a flavourful chicken to go with it. I am always looking for new ingredients to bring freshness to my cooking

For this Mother’s Day I decided to do a special video both with my Mum and my daughter. This is a very special video as Sia made my favourite cake of all time ‘ I fell in love with this cake when I moved to the U. K. many years ago and is still my most favourite cake. Not only is it delicious it is also really easy to make and tastes great with some fresh cream icing.

Red Pepper & Chipotle falafel adds some lovely flavour and colour to the dreariest of days and these bite size portions are perfect for lunch, combined with the other bits in this bowl they give the body needed in the quinoa meal. These small bowls are a lovely combination of the lemon & herb quinoa with the red pepper falafel, added crunch from the stir fry veg and lots of flavour and spice from the tahini dressing. Get the stir fry going with some oil in a pan and when hot add all the veg and cook for 3-4 minutes until the veg are slightly done but still have a crunch in the bite. Place everything on the table and let everyone prepare there own bowl with bits of falafel, quinoa, veg and finishing with a drizzle of the tahini dressing.

The cake is baked in a big square tin and then sliced into beautiful mini squares, which is a great portion for serving at a large gathering. Now add the paneer and peas, mix well, cover and cook for 6-7 minutes until the peas are soft. Combine it all well, cover and cook on low heat for 10-15 minutes until the cauliflower is cooked. In a pan heat the water with the dates and cook on low heat for 4-5 mins.