The pineapple pieces were caramelised in a pan although I ended up burning a few. Oops!
To serve with the pancakes: yoghurt, honey, toasted cashew and coconut, lime zest.
Once the pancakes were cooked ...
... it was time to eat!
To go with, a crunchy salad.
With purple cabbage, carrot, mint, onion and pomegranate.
We had the kebabs and salad for Sunday lunch with pickled chillies, wholemeal pitta flatbreads and tahini garlic yoghurt sauce.
Along with the lamb mince, there was also mushrooms, white kidney beans and rosemary in there.
The pie was baked up until the filling was bubbling and the top was crisp. So good!
The ingredients included were chicken breast, tandoori paste, carrots, lettuce, red onion, chillies, lemon, cherry tomatoes, poppadoms, black mustard seeds, yoghurt, white wine vinegar, rice and cumin seeds.
I used this tandoori paste to marinade my chicken.
Before cooking it in a pan with lemon.
The poppadoms were popped in the microwave!
The spiced yoghurt dressing was stirred into the boiled rice along with carrot ribbons and cherry tomatoes.
The recipe started with a homemade jalfrezi curry paste. I love using this mini egg pan to toast up my seeds.
Jalfrezi usually has bell peppers in it. This recipe upped their flavour by roasting them beforehand. I roasted mine over a gas flame until charred then let them steam before removing the skin and chopping.
The charred peppers went into the curry ...
... and the whole thing simmered away until it was delicious and cooked.
The juice from the tinned tomatoes were added to the rice to make tomato rice.
The salmon went into a marinade made with blended mango, ginger, garlic, lime and soy sauce among other things.
Cooked rice went onto the bottom of an oven. The recipe used brown rice but I had run out and so made do with white.
The salmon was placed over the salmon along with spring onions and broccoli.
The whole thing went under the grill. The salmon was perfect but the broccoli got a little burnt. Oops!
On the side, a pickled cucumber green chilli salad with toasted sesame seeds and fresh mint.
The vegetables were indeed charred - something I felt this book did a lot of. In this case, it was asparagus and spring onion in a dry pan.
The chicken was flavoured with garlic, lemon and thyme and cooked until golden.
A very simple sauce made from blended sun-dried tomatoes and roasted peppers among other things was stirred into the cooked wholemeal spaghetti. 
Served up with the chicken, vegetables and a little lemon. This was delicious but I just wished I had added a little more salt.
The base was so colourful with all the vegetables and the stock was stirred in slowly making the rice creamier with every addition. At the end, a mixture of cottage cheese, peas and fresh mint was added for even more brightness and creaminess.
The soup was nothing but vegetables and water. They included vine tomatoes, carrots, celery, fresh basil, red onion and garlic.
Even better was the fact that everything was cut up really chunky and just thrown in.
Even the tomatoes went in whole along with their vines for more flavour!
The broth bubbled away for 40 minutes before ...
... being strained really well through a sieve.
Until all that was left was a simple soup.
Chicken breast pieces were marinaded in spices and the bread was blitzed up to crumbs before cheese was added in.
The nuggets were baked on a wire rack to help keep them crispy all over.
Served with fries and a huge salad!
Keep me in your duas please!
Assalamu alaikum wa rahmatullahi wa barakatuhu!
