Yorkshire Pudding

When it comes to British cuisine I always look forward to a roast dinner. As per tradition this was previously reserved to Sundays in our household. However, since covid-19 happened and we are now at home during the week, a mid-week roast is now our thing. And a traditional English roast would not be complete without Yorkshire puddings!

For my non-British readers, a Yorkshire Pudding is not actually a dessert, as the name suggests, but is traditionally a side dish originating in Yorkshire in the north of England. It is made from a batter of flour, eggs and milk, and is cooked in a muffin tin or ramekin with hot oil. As the batter cooks the sides rise and it becomes light, fluffy and slightly crisp on the outside. The higher the sides rise, the better. It can be served as a side dish for a roast dinner or it can be filled with a variety of fillings, a popular filling is sausages, mashed potato and gravy (yes, all three together).

This simple dish has 4 main ingredients, is so easy to make and is really delicious.

Yorkshire Pudding Recipe

Serves: 4-6 (makes 4 large puddings or 12 mini puddings)
Preparation Time: 10 minutes
Cooking Time: 15-17 minutes


  • 60 ml light olive oil or vegetable oil
  • 110 g plain flour
  • 140 ml whole milk
  • 1 large egg
  • pinch of salt and pepper to taste


  1. Pre-heat oven to 220 °C fan (240 °C conventional).
  2. Add oil to your Yorkshire pudding tin or muffin tin as follows: 3tsp oil per hole for a 4 hole Yorkshire pudding tin, or 1 tsp per hole for a 12 hole muffin tin. Place the tin in the oven for 10 minutes to heat up the oil.
  3. In the meantime, add the flour, salt and pepper to a large bowl.
  4. Beat the egg then whisk in the milk.
  5. Slowly add the egg and milk mixture to the flour whilst whisking. Whisk until a smooth batter is formed. It should be around the consistency of pancake batter.
  6. Remove the Yorkshire pudding tin or muffin tin from the oven and pour the batter into the holes.
  7. Place the tin back into the oven and bake for 15-17 minutes until the sides of the puddings have risen and the puddings are nice and brown.


  • Serve as a side dish with roast beef or roast chicken.
  • Stuff with mashed potatoes, sausages and gravy for an indulgent main dish.

Easy Garlic Naan

Recently I’ve been really inspired by South Asian cuisine. Curries and dal are currently my bag. I’m loving the heat from the spices, the wholesomeness of the pulses and satisfying savouriness of the sauces. Plain steamed rice was my accompaniment of choice, but I was craving the soft buttery naan you get in restaurants and decided to have a go at making my own garlic naan. It was way easier than I thought and super tasty. I can honestly say that I will not be buying dry supermarket naan bread again.

Easy Garlic Naan Recipe


For the naan:

  • 7 g fast acting yeast
  • 2 tsp caster sugar
  • 1 tsp salt (optional, see Notes below)
  • 300 g plain flour
  • 0.5 tsp baking powder
  • 150 g natural yoghurt
  • 25 g butter melted plus an extra tbsp
  • 2 cloves garlic grated
  • 100 ml water (room temperature)

For the garlic butter:

  • 50 g butter melted
  • 2 cloves garlic grated


  1. Place the yeast, sugar, salt, flour and baking powder (i.e. all the dry ingredients) for the naan bread in a bowl and mix with a spoon.
  2. Add in the melted butter, and yoghurt. Then gradually add in the water whilst stirring with a spoon.
  3. Once a the mixture has come together use your hands to knead the dough for around 5 minutes. The dough should be a little tacky, but not overly sticky that a lot of it sticks to your fingers and you have difficulty kneading it. If you find that it is too sticky then add in a tablespoon of flour.
  4. Grease a large clean bowl with the additional butter and add the dough. Grease the top of the dough and cover the bowl with clingfilm. Place a tea towel on top and leave the bowl in a warm room for around 2 hours in order for the dough to rise.
  5. Once the dough has risen preheat your oven to the lowest heat setting.
  6. Make the garlic butter by mixing the butter and the garlic.
  7. Split the dough into 6 small balls.
  8. Place a non-stick frying pan on a medium high heat. Do not add any oil.
  9. Use your hands to press and stretch one of the dough balls into a flat tear shape. Wet your hands slightly with clean water to stop the dough from sticking to them.
  10. Dry fry the raw naan in the frying pan until it starts to puff up, around 3 minutes each side. Reduce the heat a little if you find it burns before reaching 3 minutes.
  11. Once cooked use a pastry brush to brush each side of the naan with the garlic butter and place on a baking tray.
  12. Repeat steps 9 to 11 for each of the dough balls.
  13. Place the baking tray of naans in the oven to keep warm.


  • The salt in the naan bread is optional. I only add it if I am using unsalted butter.
  • Don’t worry about the naan sticking to the frying pan. The butter in the naan seems to prevent this.
  • Serve as a side dish with a curry or kebab.

Seasoned Potato Wedges

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Potato wedges are a great alternative to chips. These wedges seasoned with garlic oregano and parmesan are crispy on the outside and nice and fluffy on the inside. They take minutes to prepare and are so full of flavour. They make the perfect midweek side dish.

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Seasoned Potato Wedges Recipe

Serves: 4
Preparation Time: 10 minutes
Baking Time: 30-40 minutes


  • 550 g peeled potatoes (about 4 medium potatoes)
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp oregano
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 80 ml of light olive oil
  • 20 g parmesan


  1. Preheat the oven to 180°C (or 200°C for a fan oven).
  2. Chop the potato into wedges and place in a bowl.
  3. Add the paprika, garlic powder, oregano, and parmesan and toss together to coat the wedges.
  4. Sprinkle over the oil and toss the wedges again.
  5. Line a large baking sheet with grease proof paper and spread the wedges evenly on top. For the family sized portion this recipe produces I would recommend the Masterclass Large Professional Premium Non-Stick Baking Tray – Masterclass make really good quality heavy bake ware that doesn’t warp. You can find out more about this baking tray here – just make sure that your oven is wide enough to accommodate it.
  6. Bake for 30-40 minutes until the wedges are brown and the centres are soft.


  • I use Maris Piper potatoes for this dish.
  • I normally get 8 wedges from each potato.
  • For more rustic potato wedges you can leave the skin on. Just be sure to give the potatoes a good scrub before cutting them.

Yoghurt and Mint Dressing

Salad definitely doesn’t have to be boring! This is my own version of Indian raita and it adds some pazazz when drizzled over a simple side salad. It has cooling yogurt, refreshing mint, some warming spices and a slight lemony tang. This is one step recipe is fail-proof.

Yoghurt and Mint Dressing Recipe

Serves: 4

Preparation Time: 5 minutes


  • 2 heaped tbsp natural yoghurt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 0.5 tsp dried mint
  • 0.5 tsp dried coriander leaf
  • 0.5 tsp ground cumin
  • 1 tbsp sugar
  • 1-2 tbsp water


  1. Combine all the ingredients in a jar and give it a good stir.
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  • The water is used to thin the dressing dressing out in order to get it to a nice consistency for pouring/drizzling over salad.
  • This goes well over a salad of lettuce, sliced red onion, tomato wedges and mango chunks. For a nice lunch dish you could even add grilled chicken for a filling salad.