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When my friends found out that I was competing on MasterChef UK, I kept getting the same question: how do I watch it?

Don’t get me wrong: the support and love I received from friends and from the 20,000 people who now follow me was immense. But I am still unsure whether they have fully caught up with the episodes.

I thought the introduction of two new female judges brought fresh interest and marked a new era for a long-standing show like MasterChef UK. But the question was never really whether people cared. It was whether they could access the show easily enough and whether people still watch programmes like MasterChef UK in the same way they once did.

So what is it? Do people no longer watch TV in the same way? Or is it part of a bigger shift in how we consume media now?

The data suggests it is the latter. Ofcom’s latest figures show that 22% of the BBC’s viewing now comes through BBC iPlayer, while pay-TV penetration in UK households has fallen from 54% in 2016 to 37% in 2024.

In other words, it is not simply that people are no longer watching - it is that they are watching differently. And because episodes are released early online, that may also have changed the rhythm of how viewers connect with contestants.

Being on MasterChef UK has been a wild, life-changing dream. Honestly, I didn’t think much of it when I sent in my application. But I had hoped that I would at least make it to the audition round. After all, I had been watching the show for more than 10 years. So it was absolutely surreal to experience the iconic kitchen for real.

The thing is, while the show airs on TV, it is also available on BBC iPlayer, which means most people can watch it on any smart device, like a laptop or iPad. But it is available only to viewers in the UK. This meant that I had to work very hard to share snippets on my social media, within the BBC’s guidelines, with my global Nepalese diaspora, since they could not access the show outside the UK.

That question about access also made me think about something bigger: who gets to be seen, and whose food stories travel beyond the screen?

From my conversations over the months, one thing is certain: the narrative is changing. I was recently interviewed for a lifestyle magazine, and we talked about how the perceptions of men and women in food and hospitality are changing, especially among the Nepalese diaspora.

Traditionally, female family members are often the ones who preserve recipes and hold the kitchen together. I think that is still true in many households today. But it also raises a bigger question: if women are so often the custodians of food culture at home, why are they not always the ones most visibly recognised in the wider food industry?

MasterChef UK still matters. It has given me a big platform to showcase my cooking and recipes rooted in my Nepalese heritage with authenticity. But access, audience habits, and representation have changed. I do wish the show were easier to access beyond the UK.

The new judges absolutely loved my introduction of Nepali ingredients like Jimbu and Timur, which earned me one of the first two iconic MasterChef aprons and a chance to cook in the quarter-finals. I did become a quarter-finalist. It still feels surreal to say that out loud.

This is by no means a dig at the BBC - far from it. I am coming from a place of understanding what food and heritage dishes mean to an immigrant like me, someone who got to showcase generational recipes on such a big platform.

But I also think the impact reaches far beyond the UK, because while television may be national, food, heritage, and the emotional connections audiences feel with contestants are not.

The number of comments on my Instagram asking, “Where can I watch it outside the UK?” made that especially clear. There is a real appetite among global audiences to see heritage represented through cooking in ways that go deeper than the dish on a plate.

Perhaps that is what people are really searching for when they ask where they can watch: not just a programme, but a chance to see heritage, identity, and belonging reflected back at them.

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It is an essential food staple and flavour in Nepali cooking. Basically, the soul of Nepali cuisine. While it’s famously used in light, soupy stews, today we’re making the classic: Gundruk ko Achar with Bhatmas.

This achar is honestly a masterclass in flavour. You get the deep, tangy ‘pickle’ body from the fermented Gundruk, incredible smokiness from charred tomatoes, and a satisfying crunch from the toasted Bhatmas (that’s soybeans). For the full recipe, keep reading x

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Ingredients

Serves 2-3

• 2 cups of dried Gundruk

• 45g soyabean

• 2 red vine tomatoes

• 2 cloves of garlic

• 3g ginger

• 1/2 red onion

• 1 akabareh chillies (or red chilli)

• a handful of fresh coriander

• 1/2 lemon

• 1 tsp chook (concentrated lime juice)

• 1/2 tsp toasted cumin powder

• 1/2 tsp turmeric powder

• 4 tbsp olive oil

• Salt

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. Prepare the Base:

   1. Place the dried Gundruk in a bowl of hot water. Let it soak for 3-5 minutes, until softened. Then, drain and set aside.

      

   2. In a pan over medium heat, toast the bhatmas (soybeans), stirring frequently until they change colour and become crunchy. Remove from the pan.

   3. Using the same pan, add a splash of oil. Sauté the soaked, drained Gundruk for a few minutes.

   4. Finely chop the akabare, red onions, and coriander.

2. Prepare the Smoky Tomatoes

   1. Slice the tomatoes in half, then place them cut-side down in a hot pan and sear until the base is charred and softened.

   2. Finish the tomatoes over an open flame (using a gas burner or grill) until the skins are blackened.

   3. Once cooled slightly, peel off the charred skins. Using a mortar and pestle, crush the tomatoes until they reach a rustic, thick consistency.

3. Assemble

   1. In a large mixing bowl, combine the sautéed Gundruk, crunchy toasted Bhatmas, and the mashed smoky tomatoes.

   2. Add the akabare chillies, diced red onions, and fresh coriander.

   3. Pour in the chook (concentrated lime juice) and a splash of fresh lemon juice for freshness and tang.

4. The Final Temper (Jhaneko)

   1. In a small pan, heat the mustard oil until just shimmering.

   2. Add the cumin and turmeric powder, and ginger-garlic paste. Sauté for 3 seconds and immediately pour the hot, sizzling oil mixture over the ingredients in the bowl.

   3. Mix everything thoroughly to ensure the flavours are well incorporated. Serve fresh, and enjoy!

Substitutions:

• If you don’t have chook, simply increase the amount of fresh lemon juice to achieve the desired acidity and tang.

• You can also enjoy this achar without the soybeans.

• Instead of akhabare, red chillies work well too. It’s all about the heat!

Storage:

• Keep the Gundruk ko Achar in an airtight container in the refrigerator. It will stay fresh and flavourful for up to 5 days, though, given how delicious it is, it likely won't last that long!

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These are fiddlehead ferns: the young, curled, edible shoots of a variety of fern plants. They have this incredible, delicate, earthy flavour. It’s like a cross between asparagus, okra, and spinach, but with a signature crunch. Yum!

Since fresh Ningro is seasonal and perishable (and hard to find here in the UK), I’m using these dried ones from Nepal Foods (no, I don’t get paid to share this). A quick soak in hot water is all they need to wake them up. For the full recipe, keep reading x

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Ingredients

Serves 2

• 2 cups of dried Niguro

• 3 Maris Piper potatoes

• 1 red vine tomato

• 2 cloves of garlic

• 5g ginger

• 1/2 shallots

• 1 tsp toasted cumin powder

• 1/2 tsp turmeric powder

• 1/2 tsp coriander powder

• 1 tsp tomato paste

• 125g tinned mackerel fillets in spicy tomato sauce

• 1/2 timur powder

• 2 tbsp olive oil

• 100ml water

• Salt

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. Preparation:

   1. Soak the dried Niguro in hot water for 3–4 minutes, then drain. If using fresh Niguro, simply wash and chop into 3-inch segments

      

   2. Peel the potatoes and cut into 2-inch chunky dice.

   3. Thinly chop half a shallot and a tomato.

   4. Create a ginger and garlic paste.

2. Cooking:

   1. Bring a pot of water to a boil and parboil the potato chunks for about 5 minutes. They don't need to be fully cooked yet; we just want to give them a head start. Drain and set aside.

   2. In a pan that comes with a lid, heat 2 tablespoons of olive oil over medium heat. Add your sliced shallots and the ginger-garlic paste, stirring until they turn a beautiful, aromatic gold.

   3. Then add your parboiled potatoes to the pan. Let them sizzle and sear for about 3 minutes, until they begin to form a golden crust.

   4. Now, sprinkle in your spices: cumin, turmeric, and coriander powder. Stir for another 2 minutes, allowing the heat to release their essential oils.

   5. Toss in the fresh tomatoes and tomato paste. Add your drained Niguro, stir and cover the pan with its lid, and let it steam on low heat for 2 minutes to tenderise.

   6. Finally, add the salt, a sprinkle of timur, and a splash of water (about 100 ml) to bring everything together.

      Note: The water is meant to create a light coating rather than a sauce. Adjust slightly if you prefer it a bit saucier.

   7. Add in the tinned mackerel. If you find the mackerel pieces are quite chunky, use your spatula to break them down into smaller, bite-sized flakes right in the pan.

   8. Put the lid back on one last time and let it cook for about 3 minutes. This allows the mackerel to meld with the rest.

   9. Garnish the dish with a handful of fresh coriander.

   10. Best enjoyed hot with rice and daal.

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The production of Kinema is a traditional, household-level craft that relies on natural fermentation rather than added commercial cultures. The finished product is a sticky and greyish-tan mass with a characteristic pungent, ammoniacal odour.

Usually, Kinema is served as a flavourful jhol (soup), but given the beautiful summer weather we’re having in the UK, I’ve swapped it for a Kinema Saadheko recipe. It takes only 10 minutes to make and pairs beautifully with a BBQ or the classic: rice and daal. Enjoy x

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Ingredients

Serves 2-3

• 2 cups of dried kinema

• 2 cloves of garlic

• A handful of fenugreek sprouts (optional)

• 1/2 red onion

• 2 akabare (Nepali chilli)

• 3 tbsp mustard oil

• 1 tsp toasted cumin powder

• A handful of fresh coriander

• 1 fresh lime

• Black salt

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. Preparation:

   1. Soak the dried kinema in hot (not boiling) water for 3-4 minutes, then drain. Skip this step if using fresh kinema.

   2. Chop: half a red onion (finely diced); garlic cloves (finely chopped); coriander (finely chopped); akabare chilli (roughly chopped); half a lime.

2. Mixing:

   1. In a mixing bowl, combine the prepared kinema, diced red onion, fenugreek sprouts, akabare chilli, and cumin powder.

   2. Season with black salt to taste.

   3. Then, place the finely chopped garlic directly on top of the mixture. It is important that the chopped garlic is at the top of the mixture - see step C below.

   4. Heat the mustard oil in a small pot until shimmering, then pour it immediately over the garlic to release its aroma.

      Note: This gives it the saadheko effect - a traditional Nepali tempering technique that releases the aromatics and deepens the flavour of the dish.

   5. Add the fresh coriander and a squeeze of lime. Toss everything together well and serve. Enjoy it as a side dish with BBQ or a classic plate of rice and daal.

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FYI, Timur is not the same as Chinese Sichuan pepper, although they are close relatives from the same Zanthoxylum plant family and provide a similar numbing sensation. Timur is primarily Nepali pepper, featuring distinct grapefruit, woody, and intensely citrus notes, while Sichuan pepper usually has a brighter, herbal, lemon-like flavour.

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Ingredients

Serves 2-3

• 500g pork belly slices

• 4 cloves of garlic

• 5-7g ginger

• 1 brown onion

• 3-4 spring onions

• 1 tbsp olive oil

• 2 tsp cumin powder

• 2 tsp timur powder

• Salt

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. The prep:

   1. Get your ginger and garlic paste ready.

      Note: I find the best flavour comes from using a mortar and pestle to grind them into a rustic paste. If you’re in a rush, a very fine mince works too, but the paste really coats the pork beautifully.

   2. Cut the pork belly slices into about 2-inch chunks.

   3. Roughly slice the brown onion into strips and 3-4 spring onions.

2. The cooking:

   1. Heat 1 tbsp olive oil in a large, deep pan over medium heat. Toss in the pork belly chunks. You want to cook these for about 10–15 minutes, stirring occasionally.

      Key tip: Patience is key here. You want the fat to render out and the edges to turn a deep, golden brown.

   2. Once the pork is perfectly golden (as shown in the image below) drop in your ginger-garlic paste. Stir it for about a minute.

      Note: At this stage, you’ll notice a significant amount of rendered pork fat in the pan. While you can carefully take some off with a spoon or ladle, I personally keep it. This is pork flavour; it allows the subsequent aromatics and spices to bloom and coat the meat perfectly.

      

   3. Next, add the cumin and timur powders and salt. Give it another minute of stirring to let the spices bloom in the pork fat.

   4. Add your sliced brown onions and the spring onions. Sauté for another 2 minutes. I like my onions to still have a bit of “bite” but feel free to go longer if you prefer them soft and caramelised.

   5. Best served hot, while the pork is still sizzling and crisp. For garnish, add fresh green chillies and a slice of lime. Enjoy!

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We all know the literal sweat and tears it takes to make them. Massive respect to our moms and aunties who spend hours and hours soaking, grinding, and using serious arm power to fry those perfect Selroti circles.

So, I wanted to celebrate that ritual but without the labour part because these only take 20minutes to cook in the oven.

You get that iconic, warm Selroti flavour paired with the fun, gooey bite of a Mochi.

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Ingredients

Makes six Selmochi

• 100g glutinous rice flour

• 5 tbsp gheu (ghee)

• 3 tbsp caster sugar

• 1 ripe banana

• 1 tsp baking powder

• 1/2 tsp cardamom and clove powder

• 160ml whole milk

To make a larger batch (e.g., 12 Selmochi), simply double all ingredients. The method remains exactly the same.

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. In a medium mixing bowl, mash 1 ripe banana until it reaches a smooth consistency (don’t worry about some lumps).

   

2. Add 3.5 tablespoons of gheu and whisk until the fat and fruit are mixed well.

3. Stir in 3 tablespoons of caster sugar and whisk (don’t worry about the sugar not dissolving completely).

4. Add the aromatics: 1 tsp baking powder, 1/2 tsp cardamom and clove powder (equal parts), along with 160ml of milk.

   Note: If you don’t have the powders on hand, freshly grind 4–5 cardamom pods and whole cloves in a mortar and pestle.

5. Add glutinous rice flour one tbsp at a time. Whisk thoroughly after each addition before adding the next. This gradual process prevents clumping and ensures the flour is perfectly hydrated.

6. Once the flour is incorporated, let the batter sit for about 5 minutes. This allows the glutinous rice flour to bloom.

7. While the batter is let to sit aside, pre-heat the oven to 175°C (350°F).

8. Grease a muffin tray generously with gheu (1 tsp per section). Using a ladle, pour the batter into the prepared muffin tray, see below.

   

9. Bake for 20 to 25 minutes, until the top reaches preferred shade of golden brown.

10. Let it cool for at least 10 minutes before taking out of the muffin tray. Consume it while still warm for a soft, pillowy experience.

11. If you can wait, the true mochi-like texture fully develops a day later once the selmochi has completely cooled and settled. Enjoy! x

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Ingredients

Serves 2-3

• 200g risotto rice

• 2 cloves of garlic

• 2 big portobello mushrooms

• 5g chestnuts

• 1 shallot

• 100 white wine

• A handful of dried Jimboo

• 1 tbsp olive oil

• 5g butter

• Salt

• Pepper

• Parmesan (for garnish)

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. Finely chop shallots, and garlic, and chestnuts. Wash and cut the portobello mushrooms into long, thin strips.

2. In a large glass jug, pour 1 litre of hot water to the dried Jimboo, and let it soak for at least a few minutes. This is your golden Jimboo stock.

3. Heat a tbsp of olive oil with a knob of butter in a pan. Drop in the chopped shallots and garlic, cook until fragrant and golden.

4. Stir in the cut mushrooms and chestnuts. Let them coat in the butter and soften slightly for about 3 minutes.

5. Add the risotto rice to the pan. Stir for a minute and pour in a splash of white wine, scraping the bottom of the pan to release all those caramelised flavours.

6. Begin adding your warm golden Jimboo stock one ladle at a time. Stir attentively, allowing the rice to fully drink up the liquid before adding the next scoop of stock. Repeat this process and cook for about 20 minutes.

7. Start tasting towards the end. Look for rice grains that are plump and tender with a slight bite. Add your salt and pepper.

8. Remove from the heat and serve it with a generous sprinkle of grated parmesan.

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Ingredients

Serves 2-3

For salad

• 2 cups of leftover cooked rice

• 30-40g cucumber

• 30-40g carrot

• 30-40g red cabbage

• A handful of baby leaf salad

• 200g tinned tuna steak

• 3g coriander

• 2 tbsp sunflower oil

For dressing

• 1 tbsp peanut butter

• 1 tbsp rice wine vinegar

• 1 tbsp Kikkoman soy sauce

• 1 tsp sesame oil

• 1/2 lime juice

• 1 tbsp honey

• Timur / black pepper

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. The crispy soy rice:

   1. Heat 2 tablespoons of sunflower oil in a pan over medium-high heat. Once shimmering, add your leftover rice.

   2. Use the back of a flat spatula to press the rice firmly against the pan’s surface. This creates maximum contact, resulting in crispy, golden edges we’re after.

   3. After 7–8 minutes of occasional flipping and pressing, pour in the Kikkoman soy sauce. Let it sizzle and caramelise around the grains for another 2–3 minutes.

   4. Once the rice is bronzed and crisp, remove it from the pan and set it aside to cool.

2. The salad prep:

   1. While the rice cools, finely slice your carrot, cucumber, and cabbage into long, elegant ribbons. (Note: keeping them thin ensures they harmonise with the light crunch of the rice.)

3. The dressing:

   1. In a small jug, whisk your dressing ingredients until smooth. You’re looking for a fluid consistency.

      

4. The assembly:

   1. In a big salad bowl, toss together the cut vegetables and a handful of baby leaf salad.

   2. Fold in your cooled crispy rice and the flaked tuna.

   3. Pour the dressing over the bowl.

   4. Now, the secret step: use your hands. Gently massage the dressing into the ingredients. This isn’t just for even coating; the warmth and gentle pressure of your hands help the dressing penetrate the vegetables and the crispy rice. (Of course, a pair of salad servers works too!)

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In Nepal, Chiura is a staple: from small family gatherings to the big Dashain festival. My absolute favourite way to eat it is to pair it with spicy Rajma…

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Ingredients

Serves 2-3

For rajma

• 240g red kidney beans

• 5 tbsp tomato paste/passata

• 1/2 red onion

• 2 cloves of garlic

• 5g ginger

• 1 dried bay leaf

• 1 tsp cumin powder

• 1/2 tsp garam masala

• 1/2 tsp garlic powder

• 1/2 turmeric powder

• 1/2 red chilli powder

• 1 fresh green chilli

• 5g coriander

• 100ml water

• salt

For furandana

• 2 handfuls of flattened rice

• 1/2 cumin powder

• 1/2 garlic powder

• salt

• 5g coriander

• 500ml sunflower oil

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. The prep:

   1. Finely dice your red onion. Peel the garlic and ginger, then pound them into a paste using a mortar and pestle or grater.

   2. Slice the green chilli vertically down the middle. Keep the seeds if you’re looking for a bolder kick.

   3. Drain the tinned kidney beans and give them a quick rinse under cold water.

   4. Roughly chop the coriander, stems and all, for that hit of freshness.

2. Cooking the Rajma (red kidney beans):

   1. Heat 2 tbsp of oil in a pot. Drop in the onions and ginger-garlic paste. Sauté until fragrant and the onions and ginger-garlic have turned golden.

   2. Stir in the garam masala, cumin, red chilli, and turmeric. Let them toast in the oil for 60 seconds. This blooming process awakens the spices.

   3. Add in the tomato paste and cook for another minute until it darkens slightly.

   4. Then, pour in the kidney beans, a pinch of salt, 100ml of water, and the bay leaf. Put on the lid and let everything mingle on medium-low heat for 3–4 minutes.

   5. Remove the lid and simmer for another 2 minutes. We want a thick, glossy sauce that clings to the beans. If it looks too dry, add a tiny splash of water, but keep it concentrated.

3. The furandana:

   1. Fill a deep pan with frying oil.

   2. To keep things mess-free, place a handful of flattened rice into a metal colander or sieve and submerge it directly into the hot oil. It will puff up almost instantly (about 3–5 seconds). This is your “furandana”.

      

   3. Lift the sieve and tip the furandana onto a plate lined with kitchen paper to catch any excess oil.

   4. While the furandana is still hot, toss it into a bowl with salt, garlic powder, cumin powder, and fresh coriander. (Note: Tossing it immediately with salt, garlic powder, cumin powder, and fresh coriander allows the seasoning to bond with the rice rather than falling to the bottom of the bowl.)

   5. Shake it well so every puffed grain is seasoned.

4. The assembly:

   1. Create a generous bed of crispy furandana on a shallow plate.

   2. Place the rajma directly into the centre, letting the thick sauce settle into the rice.

   3. Finish the dish with a slice of raw red onion for acidity and a bright squeeze of lime to cut through the richness. For those who crave heat, scatter over extra coriander and fresh green chillies.

   4. Serve immediately while the contrast of hot, soft beans and cold, crunchy rice is at its peak. Enjoy!

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Ingredients

Serves 4

• 250g cooked sushi rice

• 45 toasted pistachio

• 390g condensed milk

• 1 tsp cardamom powder

• 15ml double milk

• 1 tbsp gheu (ghee)

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. The rice-cream mixture:

   1. Place toasted pistachios in a blender. Pulse in short bursts until you achieve a rough crumble. Set aside two teaspoons of these nuts for the crumble later.

   2. To the remaining pistachios in the blender, add the cooked sushi rice (reserving one teaspoon for the rice-paper daisy flowers assembly), cardamom powder, and condensed milk.

   3. Blend until the mixture reaches a thick, uniform consistency.

   4. Incorporate a splash of double cream and blend briefly to achieve a velvety finish.

   5. Transfer the mixture into a clean takeaway container (it’s giving sustainability!). Freeze for at least 3 hours until set.

2. The cardamom-pistachio crumble:

   1. Place 4 digestive biscuits in a sealed bag and use a rolling pin to bash them into small, uneven pieces.

   2. In a small bowl, mix the biscuit pieces with the reserved pistachio crumbs and a pinch of white cardamom powder.

   3. Add 1 tablespoon of melted gheu (ghee) and stir until the mixture resembles sandy clusters.

3. The rice-paper daisies:

   1. Cut two circles from a sheet of rice paper: one slightly larger than the other. On both circles, make four incisions from the edge toward the centre (stopping 1 cm from the middle) to create “petals.”

   2. Place the smaller circle on top of the larger one. Use a couple of grains of the reserved cooked rice as “glue” to press the centres together.

   3. Gently drop the assembly into hot oil. The rice paper will puff up instantly into a crisp, floral garnish.

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Ingredients

Serves 1 - Cook (10mins)

• 150g Mung Daal

• 1 tbsp gheu (ghee)

• 1/2 red onion

• 2 cloves of garlic

• 1 tsp cumin powder

• 1 tsp turmeric powder

• 1 tsp tomato purée

• 1 litre of water

• salt

• Deep pan with a lid

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. Prep daal and vegetables:

   1. Soak the mung daal in hot water for 3–4 hours (or soak overnight). Since this recipe avoids a pressure cooker, thorough soaking is essential to ensure the lentils soften properly during cooking.

   2. Thinly slice the red onion and finely chop the garlic.

2. The cooking:

   1. In a deep pan, melt the gheu (ghee) over medium heat. Add the sliced onions and garlic, sautéing until they are fragrant and have turned a golden brown.

   2. Drain the soaked daal (a little residual water is fine) and add it to the pan. Stir for 1 minute to coat them in the ghee.

   3. Add in the cumin, turmeric, tomato puree, and salt. Stir for 2 minutes to allow the spices to release their oils.

   4. Pour in the water, stir well, and cover the pan with a lid. Cook on high heat for 15 minutes, stirring every 5 minutes to prevent sticking.

   5. Remove the lid and carefully pinch a few lentils between your fingers. If they mash easily, they are cooked.

      

   6. Now, use the back of a ladle to press the lentils against the side of the pan, dragging it across in a firm motion. Repeat this "mashing" process for about 5 minutes. This creates the traditional Nepali creamy daal consistency.

      

   7. The daal will be quite thick at this stage. Stir in approximately 100 ml of water (or more, depending on your preference) to reach your desired thickness.

   8. The final touch (optional): For an extra layer of richness, melt an additional tablespoon of gheu (ghee) in a small pan and drizzle it over the top before serving.

Storage:

• Daal keeps well in the fridge for 3-4 days (if you are lucky enough to have leftovers). This makes daal great for batch cooking!

• To enjoy it again, use a microwave or stovetop. The lentils will thicken significantly when cold, so stir in a splash of hot water while heating to restore the original creamy texture.

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Ingredients

Serves 1 - Cook (10mins)

• 1 large potato (350g)

• 3g dried Jimboo

• 1 red onion

• 3 small bay leaves

• 2 cloves of garlic

• 5g ginger

• 1/2 tsp cumin seeds

• 1/2 tsp cumin powder

• 1/2 tsp timur pepper

• 1/2 tsp turmeric

• 1/2 tsp chilli powder

• 1/2 tsp chilli flakes

• 1/2 black salt

• 1 tbsp gheu

• salt

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. Prep vegetables:

   1. Wash the potatoes thoroughly (keep the skin on for texture). Cut into 1-inch wedges.

   2. Thinly slice the red onion.

   3. Peel the garlic and ginger, then crush them into a paste.

   4. Soak the dried Jimboo in hot water for 2 minutes to let it bloom. Strain it and keep the soaking water to use it during cooking later.

      Key tip: Don’t over-soak Jimboo for more than 2-3 minutes as it’ll lose its potency and texture.

2. The cooking:

   1. Bring a pot of salted water to a boil. Add the potatoes and simmer over medium heat for 5–6 minutes.

      Key tip: The potatoes should be fork-tender but firm enough to hold their shape. Drain and set aside to air-dry slightly.

   2. In a shallow pan, melt the gheu. Add the cumin seeds and fry for 1 minute until fragrant.

   3. Then add the boiled potatoes and gently fold in. Sauté for 1–2 minutes; careful not to break them too much.

   4. Stir in the bay leaves, sliced onions, and the ginger-garlic paste. Cook for 2–3 minutes until the onions soften and the potatoes begin to turn golden.

   5. Add the turmeric, cumin powder, chilli powder and flakes, Timmur , and black salt. Cook for another 2–3 minutes.

      Key tip: Test a potato with a toothpick; it should slide through easily if fully cooked.

   6. Add the bloomed Jimbu along with 2 tablespoons of the reserved soaking water. This creates a light steam that helps the spices coat the potatoes evenly.

   7. Sauté for a final 2–3 minutes until the water evaporates and the Jimbu is aromatic.

   Key tip: Adding Jimboo at the end retains it’s chive-onion flavour.

Storage:

• Best enjoyed immediately while steaming hot. Keep in an airtight container in the fridge for up to 3 days. Warm in the microwave or toss in a hot pan with a tiny drop of water to refresh the spices.

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Ingredients

Serves 1 - Cook (10mins)

• 2 round papads

• 50g hazelnut

• 80g ricotta

• 2 tbsp caster sugar

• 2 cloves of black cardamom

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. The papad cones:

   1. Using a scissor, cut your papad into 4 equal quarters.

   2. In a medium-hot pan, toast your papad for 5-7 seconds per each side.

   3. Then, use a clean cloth to gently press for 5 seconds on each side so they cook evenly.

   4. As soon as it bubbles, grab a piece and roll it from the long edge inward to form a mini ice-cream cone. Repeat for rest. Leave to rest aside.

      Key tip: Speed is everything! You only have a few seconds to shape it before it sets into a rigid, crunchy shell. If you mess up, don’t sweat it, there’s always more papad.

2. The ricotta filling:

   1. Grind the black cardamom into a fine powder.

   2. In a mixing bowl, combine the ricotta, powdered sugar, and cardamom. Whip the mixture until it’s silky smooth and holds its shape.

3. Hazelnut cumble:

   1. Toss the hazelnuts in a pan over medium heat for 4–5 minutes, stirring constantly until they smell toasted and golden.

   2. Pulse the nuts in a blender 4–5 times (2-second bursts) until you have a coarse, rustic crumble. Avoid over-blitzing, you want that texture!

4. Time to assemble:

   1. Transfer the ricotta filling to a piping bag. Fill each papad cone until the cream just starts to ooze from the top.

   2. Immediately dip the open end into the hazelnut crumble so it sticks to the filling.

Storage:

• Treat these like real ice cream. Assemble and eat immediately for the ultimate crunch-to-cream contrast.

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Ingredients

Serves 2-3 - Prep (10mins) - Cook (15mins)

• 350g (pack of 10) classic Frankfurters

• 1/2 green pepper

• 1/2 red pepper

• 1 brown onion

• 1 red chilli

• 10g spring onions

• 2 cloves of garlic

• 6g ginger

• 1 tsp chinese five spice

• white pepper powder

• salt

• MSG

• olive oil

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. The prep:

   1. To create the sausage flower, cut each sausage into three equal pieces. On one side, make a deep vertical slit (more than halfway through). Flip it over and make an identical slit on the opposite side - see images below.

      Note: This creates the surface area needed for that signature flower bloom and maximum crispiness when cooking in oil.

   2. Ensure the pepper seeds are removed. Dice the peppers and onion into large chunks (approx. 3 cm).

   3. Slice the red chilli diagonally into 1 cm rings.

   4. Peel the garlic and ginger, and create a paste.

2. The cooking:

   1. Heat about 3-4 tbsp of olive oil in a large wok over medium-high heat.

   2. Add the sausage pieces. As they cook, they will begin to curl and open up, see image below. Fry for about 5 minutes, stirring occasionally, until they are golden brown and the edges are beautifully crisp.

   3. Once cooked, remove the sausages and set them aside.

      

   4. Carefully drain any excess oil, leaving just enough to coat the bottom of the wok. Toss in the diced onions and your ginger-garlic paste. Stir-fry for 1 minute until fragrant and the onions just start to soften.

   5. Add the red and green peppers along with the red chillies. Season with salt, a pinch of MSG, and a tsp of Chinese five-spice.

   6. Now, add a generous amount of white pepper powder. I mean, don’t be shy, it’s the star of the show!

   7. Stir-fry for 2 minutes until the peppers are tender-crisp. Return the sausages to the wok.

   8. Toss everything together for another 2–3 minutes, ensuring the spices deeply coat every “petal” of the sausage flowers.

Substitution:

• While Frankfurters provide the best “flower” bloom due to their texture, you can substitute them with almost any firm, pre-cooked sausage. Bratwurst, Saveloys, or even plant-based frankfurters work brilliantly; just ensure they are firm enough to hold the decorative slits.

Storage:

• This dish is at its absolute peak when served immediately, while the sausage edges are still crisp and the aromatics are pungent.

• Store them in an airtight container in the fridge for up to 24 hours. To enjoy them the next day, reheat them in a dry pan over medium heat for 3–5 minutes. Avoid the microwave if possible, as it will soften the peppers.

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Ingredients

Makes three fluffy pancakes

• 150g self raising flour

• 150ml whole milk

• 45g almond flakes

• 4 tsp sugar

• 1/2 tsp black cardamom powder

• 1 tsp baking powder

• 1 egg

• 2 tbsp of gheu (nepali butter)

• 1/2 tsp vanilla essense

• maple syrup (for garnish)

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. The pancake batter:

   1. In a large bowl, whisk together the flour, sugar, baking powder, and your finely ground black cardamom powder.

   2. Then pour in the egg and milk. Whisk gently, then fold in the almond flakes.

   Key tip: Stop mixing once the ingredients are just combined. Over-mixing kills the air bubbles, and we want these as fluffy as a cloud.

2. To start cooking:

   1. Heat a non-stick pan over medium-low heat and lightly grease with gheu.

   2. Scoop the batter into the pan. Cook for about 1 minute until bubbles form on the surface.

   3. Sprinkle extra almond flakes onto the wet top for a toasted crunch, then flip.

   4. Cook for another 2 minutes until golden brown and springy.

   5. Stack your trio of pancakes high. Drizzle generously with dark maple syrup to pull out the cardamom’s resinous notes, and scatter fresh berries over the top for a tart, bright finish. Enjoy!

Storage:

• Best served hot. Not recommended to store in the fridge.

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Ingredients

Serves 2-3 - Prep (<5mins) - Cook (<30mins)

• 380 Maris Piper potato

• 145g tinned tuna (in spring water)

• 7g ginger

• 5g spring onions

• 5g coriander

• 50g green peas

• 100g gram (chickpea) flour

• 2 cloves of garlic

• 1/2 red onion

• 1/2 tsp cumin powder

• 1/2 tsp turmeric powder

• 1/2 tsp red chilli powder

• 1 and 1/2 cup hot water

• 800ml - 1 litre sunflower oil (for deep frying)

• salt

• black pepper

For hot honey dipping sauce:

• 4 tbsp honey

• 3 tsp rice wine vinegar

• touch of MSG

• 1/s tsp chilli flakes

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. The Prep:

   1. Finely chop the onion and spring onions.

   2. Peel the garlic and ginger, then pound them into a smooth paste using a mortar and pestle.

   3. Peel and dice the potatoes into small 2 cm (1 inch) cubes.

   4. Slice the red chilli into thin diagonals (reserve for the hot honey sauce).

2. To start cooking:

   1. Bring a large pot of salted water to a boil. Add the potato cubes and cook for 10–15 minutes until tender. Toss in the green peas during the final 3 minutes.

   2. While the potato cooks, prepare the gram flour batter:

      1. In a bowl, combine gram flour, cumin, turmeric, and chilli powders.

      2. Whisk in 1 cup of the hot water (best to take it from the potatoes boiling).

      3. Gradually add another 1/2 cup of water until the batter is a thin, “runny” consistency. Add more water if needed.

         Key tip: Let the batter sit for few minutes, allowing the flour to fully hydrate, resulting in a smoother finish.

   3. The filling:

      1. Drain the potatoes and peas, and transfer to a mixing bowl.

      2. Mash them slightly, then fold in the chopped coriander, onions, tuna chunks, MSG, turmeric, cumin, and the garlic-ginger paste.

      3. Mix thoroughly by hand to ensure the spices are evenly distributed.

   4. Deep frying:

      1. Heat sunflower oil in a shallow frying pan over medium-high heat (for approx. 5 minutes).

      2. While the oil is heating up, shape the tuna mixture into 10 small balls, then gently flatten them into discs using the palm of your hands.

      3. Coat each fritter in the gram flour batter, letting the excess drip off, then carefully slide them into the hot oil.

      4. Fry for 4–5 minutes per side until deeply golden. Drain on paper towels to maintain crispness and remove excess oil.

   5. Hot honey sauce:

      1. In a sauce bowl, mix together: honey, rice wine vinegar, red chilli, chilli flakes and a pinch of MSG.

Substitution:

• Any standard baking potato (like King Edward) or even a general-purpose white potato will work beautifully. Mash them a little more thoroughly to ensure the chop (fritter) holds its shape.

• Tinned tuna in brine water also works. Since brine is naturally high in sodium, reduce the added salt in your filling to keep the flavours balanced.

Storage:

• Absolute best served piping hot and crisp. Any leftovers can be stored in an airtight container in the fridge for 2–3 days. Reheating:

  • Air Fryer (Recommended). To regain that signature crunch, air fry at 180°C for 3–5 minutes.

  • Microwave: A quick 1-minute blast works if you’re in a hurry, though the texture will be softer.

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Ingredients

Serves 1 - Cook (10mins)

• 1 round papad

• 1 egg

• 1 tbsp chilli oil

• 1 tbsp crispy onion

• 4 tbsp baked beans

• Handful of baby spinach

• butter (a knob)

• paprika (a sprinkle)

• onion powder (a sprinkle)

• salt (for seasoning)

• black pepper (for seasoning)

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. The papad:

   1. In a medium-hot pan, toast your papad for 5-7 seconds per each side.

   2. Then, use a clean cloth to gently press for 5 seconds on each side so they cook evenly.

   3. Once it starts to bubble, take it to the low open flame. Flip it quickly, four times total, just enough to char the edges and release those deep, smoky notes without catching fire.

2. The fried egg:

   1. In that same pan you finished cooking papad, add a tablespoon of chilli oil.

   2. Crack your egg and, this is important, don’t flip it. Let it fry for about 2 to 3 minutes until the base and edges are crispy, keeping the yolk runny.

3. The garlicky spinach:

   1. Remove the egg from the pan. Toss a handful of baby spinach into the leftover oil with a pinch of salt and onion powder. It only needs 2 minutes to wilt into garlicky perfection.

4. The beans:

   1. In a small pot, warm up 4 tablespoons of baked beans with a sprinkle of paprika, salt, pepper, and a knob of butter. Simmer for 2-3 minutes until glossy.

5. Time to assemble:

   1. Layer 1: In a deep plate, start with a circle of those buttery beans.

      Layer 2: Pile on the spinach.

      Layer 3: Add the crispy fried egg. Drizzle some chilli oil and crispy onions.

      The Crown: Cover the whole thing with your round charred papad.

   2. The most fun part now: Take the back of a spoon and shatter the papad into bite-sized pieces. Scoop it up and enjoy the savoury crunch!

Storage:

• Best served hot. Not recommended to store in the fridge.

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Ingredients

Serves 1 - Prep (<5mins) - Cook (<10mins)

• 150g dry fusilli pasta

• 1 clove of garlic

• 1/2 brown onion

• 5g coriander

• 25g string beans

• 10g petit pois (or any small green peas)

• 1/2 tsp cumin powder

• 1/2 tsp turmeric powder

• 1/2 tsp red chilli powder

• 2 eggs

• 1 tsp tomato puree

• 1 tbsp olive oil

• salt

• black pepper

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. The Prep:

   1. Finely chop your onion, coriander, and garlic.

   2. Lightly beat 2 eggs in a small bowl and set aside.

2. To start cooking:

   1. Bring a large pot of salted water to a boil. Add the dry fusilli and cook for 9–12 minutes.

      1. Tip: Ensure the pasta is fully submerged in the boiling water. Aim for al dente i.e. the pasta should still have a slight firmness since it will finish cooking in the sauce.

   2. While the pasta boils, prepare the base:

      1. Heat 1 tbsp olive oil in a shallow pan over medium heat.

      2. Add the onions and garlic, sautéing for about 1 minute until fragrant and light golden.

      3. Stir in the string beans and peas. Cook for another minute.

      4. Add the cumin, red chili, and turmeric powders. Toast for 1 minute to release the fragrant essential oils.

   3. Stir in 1 tsp tomato puree. Ladle in two scoops (approx. 100ml) of the starchy pasta water. Stir vigorously to create a smooth, emulsified sauce.

   4. Drain the pasta and add it directly to the pan. Season with salt and black pepper to taste.

   5. Finally, pour the beaten eggs over the pasta. Stir gently for 2 minutes on low-medium heat until the eggs are creamy and coat the spirals evenly.

   6. Garnish with your freshly chopped coriander and an extra crack of black pepper. My personal favourite is chilli oil on top. Your flavourful pasta is now ready to enjoy!

Storage:

• Best served hot. Not recommended to store in the fridge.

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Ingredients

Serves 1- 2 - Prep (<10mins) - Cook (<20mins)

For pork momo filling:

• 250g pork mince

• 2 cloves of garlic

• 10g ginger

• 25g (4 strands) of spring onion

• 1/2 brown onion

• 1/2 tsp salt

• 1 tbsp soy sauce

• 1 tsp momo masala

• 1/2 tsp MSG

• 3 tortilla

• olive oil (or sunflower) for cooking

For “achaar” (tomato and sesame paste):

• 15g sesame seeds

• 2 tbsp olive oil

• 10 g coriander

• 2 cloves of garlic

• 120g vine tomato

• 1 tsp salt

• 1/2 tsp turmeric powder

• 1/2 cumin power

• 1/2 tsp red chilli powder

• 1/2 lime

• 1 green chilli (optional)

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. Prep the achaar:

   1. In a dry pan over low heat, toast the sesame seeds for 3–5 minutes until golden and fragrant. Set aside to cool completely.

   2. Once cooled, pulse the seeds in a blender or use a mortar and pestle to create a fine powder.

   3. Finely chop the coriander and green chili.

   4. Roughly chop the 2 additional garlic cloves for the achaar.

2. Prep the pork filling:

   1. Finely dice the brown onion and thinly slice the spring onions.

   2. Mince 2 cloves of garlic and 10g of ginger into a smooth paste.

   3. In a large bowl, combine the pork mince, diced onions, spring onions, garlic-ginger paste, soy sauce, momo masala, salt, MSG, and cumin.

   4. Mix by hand until everything is thoroughly incorporated.

   5. Divide the mixture into three equal portions. Spread one portion onto each tortilla, pressing the meat firmly to the edges (it’s okay if it doesn’t cover every millimeter, but a thin, even layer ensures even cooking).

3. Cook the achaar first:

   1. Heat 2 tbsp of olive oil in a small pot.

   2. Sauté the chopped garlic and tomatoes with salt, cumin powder, and red chili powder for 3 minutes until softened.

   3. Transfer the mixture to a blender.

   4. Add the ground sesame powder, fresh coriander, green chili, and a squeeze of lime juice.

   5. Blitz until you have a smooth, vibrant sauce aka “achaar”.

4. Final searing and assembling:

   1. Heat 1 tbsp of olive oil in a flat pan over medium heat.

   2. Place the tortilla meat-side down and sear for 1–2 minutes until the pork is cooked through and browned.

   3. Using a flat spatula, gently flip the tortilla so the plain side is down. Cook for 1 minute to crisp the base.

   4. Working quickly (within 2 minutes), spread a generous layer of achaar directly over the cooked meat.

   5. Using a spatula, fold the tortilla in half to create a semi-circle, pressing down gently so the achaar binds with the hot meat filling.

   6. Spread a thin layer of achaar onto the outside of the folded tortilla. Flip the folded tortilla over, apply another layer of achaar to the second side, and sear for one final minute until the sauce slightly caramelises and the tortilla is golden. Flip it again so the second tortilla side is also nicely golden.

   7. Repeat for the remaining two tortillas and serve hot.

Storage:

• It is best enjoyed fresh but could be eaten few hours later. I would not recommended storing it in the fridge.

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Serves 2 - Prep (<5mins) - Cook (<15mins)

• 150g red lentil

• 2 cloves of garlic

• 1/2 brown onion

• 350ml warm water

• 1 tsp cumin powder

• 1/2 tsp turmeric powder

• 1 veg stock cube

• 1 tbsp olive oil

• salt

• 3 tbsp coconut milk (optional)

Key Tip: Read the full steps below before cooking, so that you have an idea of the full process.

Method

1. Prep your daal and vegetables:

   1. Rinse the lentils thrice. Then let it soak in hot water until Step 2.c. - see below.

   2. Chop your onion into small dice.

   3. Peel 2 garlic cloves, and finely chop.

2. To start cooking:

   1. In a pot, add 1 tbsp of olive oil and heat it for 1 min over a medium heat.

   2. Add half of the chopped onions and garlic, cooking for 1 min until they become light golden brown. Stir in the cumin and turmeric powder. Cook for 1 min, allowing the heat to release the fragnant oils from the spices.

   3. Drain the water from the lentils and add them to the pot, stirring for 1 min to coat them in the spices. Pour in 350ml of warm water, add the vegetable stock cube, and salt, and give it a final stir.

   4. Cover with a lid and simmer in medium heat for 10 minutes, stirring occasionally (every 3 mins) to prevent sticking.

   5. With 2mins remaining, pour in the coconut milk and using the back of a ladle, gently mash some of the lentils against the bottom of the pot. This creates that signature creamy, velvety daal consistency.

   6. For an extra layer of flavor, heat 1 tbsp of olive oil in a small pan and sauté the remaining onions and garlic until golden brown and fragrant. Fold this aromatic mixture into your daal and stir. Your flavourful, homemade daal is now ready to enjoy!

Storage:

• Store the daal in an airtight container in the fridge for up to 3 days. To reheat, use a microwave (3mins) or stovetop, adding a little water to restore its creamy texture.