India has arrived!

My copy of Rick Stein’s India has arrived and taken its place on the bookshelf. Nestled next to Jamie, Delia and the small minority of chefs I regularly turn to. The pages are bright and vibrant and it’s a great one to flick through just for the pictures. Although the recipes don’t scream ‘Yep, I’ve already got all those ingredients in the cupboard,’ you’ll notice a lot of the key ingredients are repeated in most the recipes. All they require is one trip to an Indian food market for bulk packs of cumin, Kashmir chilies and frozen coconut. I decided to cook a roast with a twist on Sunday. I served up spiced whole leg of lamb from Lucknow, which was tender and juicy and coated in a creamy, nutty crusty. For sides I cooked Ricks spiced roast potatoes and onions and Kachumber salad. The recipes for both sides are on my Recipe page. All your usual British roast trimmings would have equally complimented the leg of lamb!