All posts by Farokh Talati

My most favourite old English dessert has to be Sussex Pond. The name conjures up images of a dour looking plate of soupy stodge. Nothing could be further from this image though. Sussex pond is a beautiful dessert made by lining a pudding basin with suet pastry, placing diced butter and demerara sugar inside then…

Makes enough to coat fish for 6, plus extra for sandwiches the next day This is a quintessential Parsi fish dish, favoured at weddings and other special occasions – and for good reason. Imagine, if you will, a succulent chunk of firm, white fish, coated in a paste of ground coconut, fresh coriander leaves and…

Serves 4–6 One of my favourite dishes that my mum would cook when I was not well was Khadi, a soothing dish of yoghurt gently cooked with light spices, chickpea flower and mustard seeds. It was both comforting and sustaining. So simple to cook with all the ingredients being easily found at your local supermarket….

This chutney is the main component of Patra Ni Macchi (featured above, look out for the recipe next month), but with some creativity, it’s easy to transform into a dip, a sandwich spread or a delicious accompaniment to a meal. When I was a kid, my mum used to give me this chutney sandwiched between…

Serves 6–8 I have fond memories of cooking kedgeree at St John Bread and Wine. An Anglo-Indian dish of boiled rice, eggs and smoked haddock tumbled together. The aromas of steaming basmati rice subtly spiked with cinnamon, cardamom and cloves and of haddock fillets poaching in a milky bath tinted orange from saffron all created…