Chef Wise

The Anjula Devi cookery school uses over 30 different lentils and pulses - from chickpeas to aduki beans, a range of lentils and chana daal. Anjula grew up eating lentils every Sunday. Anjula's Dad cooked at what is known as the 'langar' at the mandhar (temple). Every temple has a langar where all people are welcome to a free meal regardless of their sex, colour or religion. There are no rituals observed in the langar and everyone eats together. All the food is vegetarian, so that no religious group is offended. Black lentils is one of the most popular dishes served in the langar. Anjula's Dad used to say that the best food is very often the simplest food. This really is Anjula's soul and comfort food. Anjula's Dad would often say, "Anjula, these lentils are very good for the heart, they help to circulate the blood around the body. Your great grandfather ate these twice a week and he lived until he was 102." There are so many incre...

Real, authentic vodka should be smooth, characterful and soft on the palate, which is exactly how you would describe Wild Knight Ultra-Premium English Vodka. Using Norfolk's finest barley and the purest water from Eastern England, Norfolk's new Wild Knight English Vodka is both authentic and delicious and perfect for Christmas whether given as a gift, served at a party or mixed into a delicious festive cocktail. Distilled by hand in small batches, Wild Knight is so pure that only a single distillation is needed. It is soft on the palate, full of character and has such a smooth, long finish meaning it can even be enjoyed neat at room temperature. For a vodka connoisseur it is the ultimate gift this festive season. Or, if you're planning on wowing your guests, why not try one of these delicious cocktails created by the Wheel Bar at Tuddenham Mill using Wild Knight? 'Hot Tuddy' Cocktail A warming and delicious combination that's perfect ...

For many, turkey will always be top trumps for Christmas, but what about those who fancy something different? Why not take a leaf out of Nordic cuisine and try some seafood alternatives this Christmas. First off, kick start the celebrations with a traditional home-cured salmon gravlaks (the Norwegian spelling for what we know as gravadlax). It takes minutes to prepare and promises to impress. Next showcase Norwegian Cod, which is flavour rich but light, healthy and sustainable too, making it the perfect candidate for festive menus. Cod has been featured in Norwegian Christmas festivities for centuries, and still has an important position in the menu for the holidays in many Norwegian homes. To Start Home-Cured Norwegian Gravadlax Serves 4 200 g fillet of Norwegian salmon 2 tbsp salt 1 tbsp sugar 1 tsp mustard seeds 2 tbsp dill, chopped plus sprigs to garnish 2 tbsp Dijon mustard 2 tsp vinegar 300ml sunflower oil 1 shallot, finely ...

You may have seen Vodafone's Christmas ad starring #TerryTheTurkey https://www.youtube.com/watch?v=Vs8LcEkBfTc , if you haven't it's a cracker! This year we are presenting an alternative Christmas dinner and helping others to do the same with an inspirational recipe from Vegetarian Chef Eddie Shepherd – an elegant twist on the humble nut roast. Vodafone's Knock Out Nut Roast Complete dish includes a Butternut Squash, Feta and Hazelnut Roast. With Cranberry 'Glass', Vanilla Mayonnaise, Beetroot and a Mulled Wine Reduction - 250g Cooked Black Beans One Butternut Squash 400g Feta 100g Breadcrumbs 3 Free-Range Eggs 75g Dried Cranberries 50g Chopped Hazelnuts 4 Tablespoons Chopped Fresh Parsley 2 Teaspoons Ground Cinnamon Zest and Juice of One Lemon Salt and Pepper to taste Place 2cm peeled butternut squash cubes in a roasting tray and dress with a little olive oil and a pinch of salt. Then roast the squash in the oven at 2...

A bit like breakfast and a little like lunch, so just call it brunch, whatever you call it is very nice to eat. You will need A dash of oil 4 rashers of rindless smoked back bacon white wine vinegar 2 free-range very fresh eggs (fridge cold) 8 cherry tomatoes, halved good handful of watercress drizzle of good-quality balsamic vinegar freshly ground black pepper First get a pan, half fill add a dash of white wine vinegar and bring to the boil, once boiled turn it down to a simmer.  Just wipe a frying pan with a little oil using a pastry brush. Place the pan over a medium to high heat and let it warm. Then add the bacon and cook on one side for about 2 minutes until browned, then turn it over and cook the other side. While the bacon is cooking crack the eggs into the water, one at a time, and poach for about 2and ½ minutes. Add the tomatoes to the pan with the bacon and season with plenty of black pepper. Cook the tomatoes for about a minut...

There is a plentiful supply of them at the moment and with the weather just turning into a mini heat wave this is a perfect, quick so you are not in the kitchen all day, recipe for the moment. You will need, 100g or 4oz caster sugar 100ml or 3½fl oz boiling water 500g or 1lb 2oz strawberries All you have to do is dissolve the sugar in the boiling water, let it simmer for about two minutes to make a sugar syrup.  Then let this cool a little, while you wash and cut the tops off the strawberries. Now add the berries and the syrup together in a blender or food processor. Start the machine of your choice and turn the strawberries and syrup into a puree Now you have to pass this through a fine sieve into a bowl. Now let this cool down totally, or chill in the fridge. Now if you are lucky enough you can place the puree in an ice cream maker, churn it for twenty to to twenty five minutes and it is ready. Or pop it in the freezer, keep stirring it and beating t...

We all think of strawberries and cream at this time of year. Not only are the strawberries in season, of course, but they are also very much part of Wimbledon fever. My Grandmother always served strawberries with a twist of black pepper which really brings out their flavour and reminds me of her summer kitchen. This recipe combines the zing of redcurrants and the warmth of the black pepper. You can prepare a couple of hours before you eat and then assemble at the last minute, in between Sets! CRACKED BLACK PEPPER BISCUITS 115g /4oz butter 55g /2oz caster sugar 115g /4oz plain flour 55g /2oz cornflour 1 teaspoon peppercorns – crushed well in a pestle and mortar or put through a pepper grinder. It should not be too fine. Caster sugar for dusting Preheat the oven to 1700C, 3250F, gas mark 3. Beat the butter until soft, add the sugar and beat until pale and creamy. Sift in the flours, add the peppercorns and work to a smooth paste. Roll o...

To make Fresh pasta dough is not as hard as it sound, it fact it is relatively easy.  Once yu have master the techniques involved then you can make flavoured pastas of your own. Also you can freeze it and use it from the freezer as well so make a big batch and cook as and when you need it. You will need, 140g or 5oz plain flour 1 whole egg 1 egg yolk Now you probably will hear a lot of talk about using “Italian 00 flour” and think what is that. Well basically in Italy flour is grade by a thing called the “zero rating”, a 0 flour is quite coarse in texture and a 000 is much finer. Normally you use 00 to make pasta, or just common plain flour. For ease of mixing put the flour in a food processor and pulse it, save time sifting it. Then add the egg and egg yolk, and mix until you have fine breadcrumb mix. Tip this out and then from the dough by kneading it into a ball shape. Keep knead it for about one minute or so, until you have a solid lump of dough. Then ...

With the sun finally shining on the UK, spontaneous summer soirées are on the horizon and Echo Falls has captured the flavours of summer in a range of fruit infusions, Echo Falls' Fruit Fusions, providing the perfect tipple for the season. Partnering with one of London's expert mixologists, Clotilde Lataille, Echo Falls has created three delicious Fruit Fusion cocktail recipes to ensure there is a flavour to suit every sunshine occasion from picnics to garden parties. The range includes three distinct and varied flavours, each displaying unique aromas and tasting notes: White Peach and Mango, a refreshing and tropical white with a crisp, smooth finish; Summer Berries, a sweet fruity rosé with aromas of raspberry and strawberry; and Raspberry and Cassis, a refreshing yet rich fruity red with red berry and juicy plum flavours. Summer Serendipity Ingredients: 70ml Echo Falls Fruit Fusion White Peach & Mango 1 slice of lemon 1 slice of lime 1...

At the moment I am working on a new recipe data base that will be on the chef wise web site but on it you will find a whole range of recipes from , Soups and Stocks,  Fish and Shellfish,  Poultry and Game,  Meat,  Vegetables and Salad, Pasta,  Sauces and Dressings,  Desserts, Pastry and Drinks to name a few.  This will be coming soon so here is one of the recipes that I will be posting on the site. Pumpkin ravioli with sage butter Ingredients •             450g/1lb piece of pumpkin •             1 tbsp olive oil •             Large pinch of fennel seeds, lightly crushed •             1 medium egg, yolk only •             25g/1oz par...

Create a healthy and filling lunch with this simple recipe for vegetarian uramaki sushi (inside out rolls). Perfect for people on the go, these delicious morsels can be rolled up and packed into a bento box for a sophisticated grown-up lunch. And what’s more, the recipe can be adapted to include any leftovers taking up space in the fridge! The Yutaka brand is the leading Japanese range in 16 countries across the globe. The exciting range includes sauces, sushi ingredients, soups, rice, noodles and “easy to use” meal kits – allowing the ardent foodie to create healthy, flavoursome and attractive Japanese cuisine at home. For more information please visit www.yutaka.co/en/ Vegetable ‘Inside Out’ Sushi Bento (Uramaki) Serves 4 (Makes 4 rolls) Preparation Time: 20 minutes Cooking Time: 10 minutes Ingredients 300g Yutaka Premium Sushi Rice 60ml rice vinegar 2 tbsp caster sugar 1 tsp salt 2 sheets nori (dried seaweed sheets), cut in half ¼ cucumb...

No need to avoid the delicious taste of fresh, homemade pasta with this recipe for gluten free sweet potato ravioli. Filled with sweet potato and goat’s cheese, these parcels make an authentic Italian dinner that everyone will enjoy.  What’s more, the goat’s cheese can also be left out for a dairy free dish. Sweet potatoes, which are full of vitamins, minerals and high in fibre, are just as delicious in the summer as they are available all year round. Unlike regular potatoes, they count as one of your five-a-day, and can be used to replace all sorts of ingredients in everyday cooking. The Love Sweet Potatoes campaign is designed to tell consumers about the benefits of sweet potatoes and of all the different ways they can be used. The North Carolina farming family at Scott Farms is behind the campaign and has been growing sweet potatoes for over four generations. They are now the largest importer of sweet potatoes into the UK. For more information please visit ww...

Celebrating its 40th anniversary this year, the renowned Leiths School of Food and Wine presents four new books. Written by experts at the school, they are the most up-to-date, comprehensive and authoritative illustrated cookery books on the market. HOW TO COOK PASTRY BREAD DESSERTS CAKES Published by Quadrille, 7 May 2015, £15 each Each of the easy-to-use recipe books covers a skill at the heart of the Leiths cookery repertoire, taking the reader through every aspect of preparation and cooking. Every title includes over 70 recipes, carefully chosen by the authors to highlight contemporary dishes from cuisines worldwide, as well as great classics with a modern twist. If you've ever wondered how to knead the softest dough, shape perfect rolls and achieve a flawless rise How to Cook Bread will make you feel confident to make your own loafs, rolls and sweet and savoury flavoured bread with step by step photographic guides covering all of the essential skills....