South Indian Breakfast Pumpkin


4 tbsp olive oil

1/2 tsp black mustard seed

1/8 teaspoon asafoetida powder

10 fresh curry leaves

1 large dried red chilli

500g diced (2 cm) butternut squash steamed to soft

1/4 tsp turmeric powder

1/8 tsp chilli powder

salt to taste

handful of salted roasted cashew nuts

1/4 tsp brown sugar

200ml coconut milk


1. Put the oil in a large non stick frying pan and over medium high heat. When hot add the mustard seeds and fry until they start to pop. Add the asafoetida now, and remove from heat. Add the dry chilli and add the squash, turmeric and chilli powder.

2. Heat through and add the coconut milk, sugar and salt and cashew. Simmer for a minute- when creamy and thick serve in a bowl with the chilli on top.

Calcutta Tangled Greens


3 tbsp vegetable oil

olive oil to fry bread- 4 tbsp

1/4 tsp black mustard seeds

1 large dry red chilli

1 clove of garlic minced

150g chard

1/2 tsp turmeric

1/4 tsp chilli powder

salt to taste

1/2 tsp brown sugar

juice half a lemon

sourdough style loaf, thick slice, pan fried both sides for a second in hot olive oil


1. Put the veg oil in a wok style pan and over a medium heat. When hot add the mustard seeds and fry until they fizz and pop.

2. Add the red chilli and garlic and fry for 10 sec. Add the chard. Salt and stir fry for 3 minutes until done.

3. Add the lemon juice. and stir.

4. Serve on a slice of olive oil fried bread.

IPA Date Rice


1 cup (190g) basmati rice

2 black cardamom pods

1 cup water

1 cup Indian Pale Ale (IPA)

1 tbsp vegetable oil

6 dried pitted dates chopped

pomegranate seeds for garnish


1. Put the oil in the pan and add the cardamom pods over a medium heat until they fizz.

2. Add the rice, the water, IPA and the dates.

3. Simmer until nearly dry. Lid on and leave. Garnish with pomegranate seeds

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