Author: Cuisine (Cuisine Contributor1)

Recipe

CASHEW NUT CURRY

This curry is as decadent as they come which is why in Sri Lanka it’s served at celebrations such as weddings. It also happens to be one of my all-time favourites. I use an untoasted curry powder which I brought home with me, but any good-quality curry powder will do. Make sure you find coconut milk and cream without any unnecessary additives (the ingredients list should only read coconut and water).

Recipe

SPICED LENTIL & OXTAIL SOUP WITH GREEN HARISSA

A scotch broth is my idea of true comfort food. The version I make is based on my mother’s. She always toasts and grinds cumin seeds and sprinkles them over the top just before serving. I think that is why cumin must be my most loved and possibly abused spice. Any vegetable can be used here although I admit there were no neeps around when we photographed this. I replaced the more common barley with green lentils and made a fresh green harissa to serve with the soup. I like to dollop a spoonful into each soup bowl – it breaks down quickly into the soup and turns the broth a vibrant green, adding a gentle heat.

Recipe

FIVE-SPICE CITRUS TART WITH WHIPPED, SWEET MASCARPONE

In the cooler months when our citrus trees are heaving under the weight of fruit, this tart is my go-to dessert when we host guests. The creamy, yellow custard has a fresh flavour punch full of tangy citrus zest that tidies up what sometimes can be an overly sweet tart when encased in a plain sugary crust. So, I’ve packed some spicy autumn flavour into the sweet pastry here with my own five-spice blend using black peppercorns rather than the usual Sichuan which lessens the perfume flavour that I sometimes find a little overwhelming. I also used cassia bark for its more rugged earthy cinnamon spice notes.