All Recipes

  • subscribe dani valent
    This classic butter biscuit recipe is made very special - and rather Christmassy! - by making a special spice mix to stir through the mixture. The spice mix can also be added to preserves such as apricot or plum jam, or ham glazes. It can even be infused into spirits such as gin, vodka or rum - Christmas cocktails, here we come! The biscuit mixture can be frozen and sliced to bake. You can also have fun rolling this mixture with a ‘springerle’ rolling pin with carved designs, or use cookie cutters to make fun shapes.
  • subscribe dani valent
    I love a cool soup on a summertime Christmas table, and I especially love the luxurious combination of avocado, citrus and crab. Add the crunch of celery and cucumber and you’ve got an entree that’s surprising and very pretty. I've suggested great variations, including for vegetarians.
  • subscribe dani valent
    These little cuties are my take on Kueh Lapis Beras, or Rainbow Sweets, Asian sweets that are usually made with rice flour or glutinous rice, often with coconut and always with lots of sugar! This Indonesian-style rice-flour kueh presents so beautifully and is really easy to make: it’s steamed in layers and you can make it in moulds or cut it into any shape you like.
  • I made this video in Mumbai! In its simplest form, kadhi is a dish made from yoghurt thickened with chickpea flour, often served with pakoras (fritters). Spinach and onion are common pakora inclusions but celeb chef Saransh Goila - my kadhi decoder! - loves to put his own twist on traditional Indian dishes, so he added chicken too. This is a delicious, easy, economical and subtle dish.
  • subscribe dani valent
    Following my my recent trip to Mumbai, I’m thrilled to share an Indian dessert recipe inspired by prominent UK Indian chef Anjum Annand. Carrot in dessert may seem strange but then - who doesn’t love carrot cake?
  • I love simple recipes that are more than the sum of their parts and that's certainly the case with Atlas chef Charlie Carrington's (ridiculously) Simple Shakshuka Sauce. The ingredients are basic but the slow cooking method gets all the sweetness out of the garlic and shallots creating a sauce with incredible depth of flavour.
  • subscribe dani valent
    Sometimes, you just need a basic dip and that's where this everyday emergency hummus comes in. It's flavourful, versatile and more or less traditional. Plus, you can make it in five minutes flat!
  • I love the way Indian chef Jessi Singh demystifies and simplifies Indian food. This is a quick, fresh chutney to dollop on toast, steak, curries, rice, whatever's cooking, really!
  • subscribe dani valent
    Sometimes you just want a basic cake - nothing fancy, nothing complicated, just a batter you can throw into a tin, bung in the oven and feel confident that it's going to come out delicious. That's what we have with this here Basic Cake.