Indian cookery expert Anjula Devi is on a mission: to get people making authentic Indian food in their own homes. Taking inspiration from the recipes and techniques passed down by her father, she's a firm believer that to make great-tasting Indian food all you need is a small range of spices and some simple equipment. We're delighted to work with Anjula to bring you a fantastic 'how to' recipe book featuring top tips and a glossary of spices, steps-by-step instructions and 19 easy-to-follow recipes.
Samosas are really versatile so experiment with different fillings. Try making paneer, lamb or chicken samosas. I always make turkey samosas at Christmas and occasionally I make white chocolate, raspberry
and cardamom samosas.
This is a simple masala base. You still need to add warming spices, also known as finishing spices, but I like to add these in the last 20 minutes of cooking.
Safe way to remove hot food from the
microwave. Great for bowls of soup, beans and hot potatoes. Generous curved handles make it easy to grip. Dishwasher safe for easy cleaning. Part of our stain-proof microwave range
Non-stick silicone tamper with wooden handle. Makes it
easier to press and shape your ingredients. Perfect for individual cakes, fruit loaves, terrines and pâté. For use with our Loose-Based Mini Loaf Tin. Part of our Lakeland Bakeware Range.