Cabbage and Kale Bhajis




In a large bowl toss…

  • About 2 cups of shredded white or green cabbage (shredded in a food processor, on a mandolin or sliced very thinly)
  • One medium sized onion, (also sliced very thinly)
  • Chopped kale leaves
  • Torn coriander leaves
  • A selection of spices: cumin seeds, curry powder, turmeric, salt, chilli powder etc. (whatever you have in the house and whatever you think might be tasty!)


  • Chickpea flour and water.

Begin by adding about 3/4 cup chickpea flour and a generous splash of cold water. Mix everything together, adding flour and water until all of the veggies are well coated and fused together and you have a sticky thin cookie dough consistency. Season with salt.

Fill a saucepan with vegetable or “frying” oil and heat up until one piece of batter coated cabbage sizzles rapidly and floats to the surface.

Then add dollops of the mixture into the oil a few at a time so as to not crowd in the pan. They might sink to the bottom and stick a bit but if the oil is hot enough you should be able to very easily dislodge the bhaji and it’ll float to the surface.

Fry the bhajis for a few minutes until they begin to take on a golden colour. Remove on to some paper towel and repeat until all the batter is used. Taste one of the bhajis from the first batch, add salt to the batter if necessary, or season the whole batch, once cooked, with sea salt.

Serve with chutney, fresh lime and coriander leaves.


Spiced Chickpea Salad with Turmeric Cauliflower and Pomegranate

On a large shallow plate or platter,


  • Fresh baby spinach
  • 1 head of cauliflower, chopped into small florets and roasted in the oven with a few heaped teaspoons of turmeric, some hearty glugs of rapeseed oil and sea salt. Roast until cooked down and golden
  • Chopped cucumber
  • One can of chickpeas, rinsed and dry toasted in a frying pan with a combination of your favorite indian spices (I used chaat masala)
  • Fresh pomegranate seeds
  • A sprinkling of chopped coriander


With fresh lime juice, a bit more rapeseed oil, sea salt.

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Coconut and Cashew Green Beans with Lime



You’ll need….

  • A couple bags of fresh green beans, trimmed
  • Some fresh grated coconut* about ½ cup or more
  • A couple generous handfuls of unsalted cashew nuts
  • 3-4 shallots finely sliced
  • Black mustard seeds
  • Limes

What to do:

  1. Blanch the green beans in some boiling water for a maximum of 4 minutes. Drain them, refresh under cold water and set aside. They should be a glorious bright green colour.
  2. In a dry frying pan, toast the coconut on medium-high heat, watching very carefully and stirring constantly. Once the coconut begins to brown slightly and become fragrant, remove from heat—be vigilant as it can burn easily!
  3. In the same frying pan, warm up some oil and throw in the mustard seeds. Once they begin to sputter and pop throw in the shallots and cook them down for about 5-10 minutes until they’ve browned nicely.
  4. When the onions look ready, throw in the cashews, allow them to toast for a few moments and then throw in the coconut and green beans and toss everything together.
  5. Serve on a large shallow platter, season with salt and plenty of lime juice – enjoy!


* You can buy bags of FROZEN freshly grated coconut in many Indian grocery stores. It’s a revolutionary item to have in your freezer!