This section of the book also features Mowgil spice mixes like Garam Masala (the ingredients vary but can contain up to 20 different spices) and Panch Phoron (also known as Bengali ‘five spice’, which is a combination of cumin, fenugreek, nigella, fennel seeds and mustard seeds). I eat in Mowgli twice a day. I am forever in the kitchen looking at new permutations and combinations of what lies within to perk up my lunch. I found myself often going in to chat to the chefs, dipping the Fenugreek Kissed Fries into the sauce of the Tamarind Treacle Ribs. This is how this dish evolved, from my hungry childlike meddlings around the Mowgli hobs. These fries are sweet, you don’t need many, but there is something so wrong yet so right about them. And I bet they are the only Treacle Tamarind Fries on the planet.

Recipes from Jess Elliot Dennison, who's appearing at Spot on my Apples festival in the East Neuk of Fife Preheat the oven to 180°C/350°F/gas mark 4. Bring a kettle of water to the boil. In a jug, mix together the Greek yogurt and condensed milk until well combined without any lumps, then add the rose syrup and vanilla extract. Meat Free Mowgli– I’m such a fan of Nisha Katona’s recipes, so I was delighted to learn that she has another new book. Meat Free Mowgli was published at the end of last year, but I thought January the perfect time to tell you about it, as so many of us are trying to cut down on our meat consumption – and quite a few are vegetarian already and/or perhaps following Veganuary. As Nisha herself says in the introduction of the book: “Indian food is the perfect go-to cuisine for the modern family who want to eat less meat. And thus, the idea for Meat Free Mowgli was born – a collection of simple, plant-based meals in the Mowgli style we know and love.” And many Indian recipes are vegan anyway, but not necessarily by design.Mowgil Street Food was well-received and won the 2018 World Gourmand Cookbook Award for Best Indian Cuisine Book in the UK. You may have also seen it on BBC2’s Top of the Shop with Tom Kerridge, Sunday Brunch, and BBC Radio 4’s The Kitchen Cabinet. Place the cauliflower on the baking sheet and roast it in the oven for 45 minutes–1 hour, or until cooked through. A sharp knife or skewer should easily go all the way through the cauliflower with no resistance. Add all the ingredients, except the cauliflower, to a large mixing bowl. Mix well and taste for seasoning. In a large saucepan set over a medium-high heat, add the chopped potatoes, salt and ground turmeric and cover with cold water. Once the chillies have really softened, remove from the heat, stir in the ground panch phoron and transfer to a sterilized jar.

In a large saucepan set over a medium-high heat, add the chopped potatoes, salt and ground turmeric and cover with cold water. Bring up to the boil, then reduce the heat to low and simmer for 8–10 minutes or until the potatoes become soft but still hold together. Drain well and set aside. I worked as a barrister on domestic violence for 20 years and the mantra of abusers was: “I shout because I care. I shout because I’m a perfectionist.” And that’s the mantra in many professional kitchens. There is nothing attractive about that. I rail against that “Yes, Chef!” military discipline. It’s pernicious and it needs to change. In a large bowl, combine the squash with all the other ingredients, except the lemon juice and coriander, and stir to combine. Leave to marinate for 15–30 minutes, or longer if you have the time. Meanwhile, preheat the oven to 180°C/350°F/gas mark 4. Stir in the kale until wilted, then add the lemon juice and garam masala. Before serving, taste for seasoning, adding salt or sugar, as needed. Add more water if it’s looking a bit dry. Toss the drained potatoes with the chat masala, then add to the tamarind treacle sauce and toss vigorously until fully coated. The potatoes should have a glossy sheen.Use a sharp knife to make deep cuts in the entire surface of the cauliflower. Add the cauliflower to the marinade and use your hands to rub the marinade all over. Cover, then leave to marinate in the refrigerator overnight. Although we’ve found it difficult to choose, we’ve narrowed down our top three favourite recipes in this book. No Indian would fry potatoes without first rubbing them with turmeric. Turmeric is a deep earthy flavoured root, ground to make a golden yellow powder. This spice adds to the earthiness of potatoes, which makes them taste sweeter and richer. I add fenugreek as it lifts them to another spicy level. This is how I cook my roast potatoes at home too, but with a sprinkling of brown sugar and garlic purée. Take your chapati and spoon on the Mowgli chutney, then carefully slide the cooked omelette out of the pan and on top of the chapati. Roll tightly, slice in half at an angle and serve immediately. Place 4 ovenproof ramekins in a baking dish, then carefully divide the yogurt mixture among them. Pour enough boiling water into the baking dish to come halfway up the sides of the ramekins, then cover the dish tightly with kitchen foil. Bake in the oven for 20–25 minutes, or until set, then remove from the oven and let cool.