Clay pots have such an earthen feel to the cooking process and certainly take your dish to another level. Try this clay pot rice bursting with the flavour of juicy eggplants and a variety of spices it is sure to become a fam favourite!
This is a very fresh and light take on the ever-popular cheesecake, and it works particularly well with cherries when they are in season. When cherries aren’t available, I like to serve it with the Red Fruit Compote.
Szechuan noodles is an amazing fusion of Indian and Chinese. This dish is made with the Szechuan sauce, stir fry vegetables, scrambled egg and cooked noodles. You can also use chicken or prawn to make it non-vegetarian noodles.
