Soft, fiery and irresistible.

Spicy pancakes One of the secrets to good cooking is learning to use your imagination when it comes to branches.

You don't have to stick to the old standbys.

These delicious, spicy pancakes are really great alternative, but more importantly, so easy to do.

Okay, start off by toasting your cumin.

It's a dry roast, basically nonstick pan.

Just a touch of seasoning.

Salt helps to dry out the cumin even more and then fresh ginger.

Slice some nice and thinly stack it back up and then just slice nice little thin slices in there and then keep that punched up.

Mhm shake the chilling.

Removing the seeds will prevent things getting too hot now.

Scarlett Nice now and olive oil to your toasted cumin seeds and in with the garlic, ginger and chili.

Lovely.

And it feels strange when you talk about garlic for breakfast.

But the time I spent in India, everybody was eating something savory for breakfast.

It was extraordinary into your bowl and set aside next, the pancake filling and olive all to a hot pan mustard seeds in Now they'll start dancing the minute they hit the pan.

Mm, mhm.

Mhm.

Then finally, slice an onion, onions and little teaspoon of turmeric.

Sprinkle that in.

I look at the color.

An instant change.

Leftover potatoes.

Just slice them.

The smell is incredible.

Potatoes in now.

Spread the potatoes across the pan.

Boil the potatoes stained.

I want them sort of absorbing all that really nice turmeric actually.

Like a sponge season of potatoes, and it really helps to bring out spice beautifully.

Okay, They're ready.

Turn off the gas and let me sit there and absorb all those flavors back to the pancake batter at plain flour to your called garlic, chili, ginger and cumin seeds.

Touch of salt and pepper.

Nothing worse than the bland pancake.

One whole egg milk.

Hold the jug.

One hand and whiskey.

Ever secrets together.

Really nice.

Smooth paste, but whisking the egg first and brings it together.

And then you're milking.

Mm.

Don't put all the milk in because you're gonna get a lumpy pancake mix.

If you put less milk in, it really helps it not going lumpy.

Look at that.

Okay.

And the secret for me is to have a nice thin mix.

Well, just little teaspoon of oil that helps bring a nice, crispy edge.

The mixture now taste.

Mm hmm.

That's the texture pat on.

The larger the pan, the better helps to create a nice, thin, even surface.

I want that mix going all the way around the pan before you put the mixture into the pan.

Make sure you give your pancake mix a really nice stir.

Pan spice and hot.

Turn down the gas touch of olive all in.

Get that nice whisk with one hand pan to the mix in.

Yeah, 1.5 ladles and then roll it around, which is really nice and thin.

I want to see the ginger and the garlic.

That's what I'm looking for in there.

Now back onto the heat only starts to remove from the bottom of the pan and lifts itself up once it's cooked.

These little bubbles confirmed that it's just start to lift off the pan, and it will shake that releases it and then just shake it to the end and toss.

If you haven't got the commentary tossing, then use a spatula and turn it over Now that's exactly what I want.

That nice sort of crisp edge around the side of the color on the pancake.

It's so important.

Yeah, now roll it around.

I just let it slide out usefully.

Yeah, now for the exciting part.

Filling them.

Take your potatoes.

Just sort of have a really nice imaginary line and then just very carefully roll that vice tightly.

Tuck it underneath there, put it back and roll.

Usually, the delicious pancakes are ready to eat, but with a simple dipping sauce, there'll be a real treat.

Just mix chopped coriander with natural yogurt.

Mhm.

That's really nice cooling agent.

Sit down on the side, and that, for me, is a great brunch.

Delicious Spicy pancakes.

Amazing addition takes as much time to write on the blackboard as it does to cook chickpea cumin and Spanish coffers with tahini dressing.

Yeah, uh huh.

In a blender, put tin chickpeas, human seats, preacher and turmeric and blitz to a paste.

Yeah, next, we'll spinach in olive oil and chopped, finally, then add to the chickpea mixture, sprinkling gram flour made from finely ground chickpeas, then shaped golf ball sized chunks of the mixture using a spoon and rest in the fridge.

When ready to cook, heat oil in a frying pan shall apply the copters until golden brown on all sides, then rest them on kitchen paper to absorb any excess oil.

For an easy dipping sauce, mix yogurt with a dollar bull tahini and a squeeze of lemon and stir in freshly chopped coriander, a mouth watering dish that's perfect for sharing chickpea cumin and Spanish coffers with tahini dressing Time is chilly chicken with ginger and coriander Yeah, start by chopping chicken thighs into pieces.

Now on with the marinade.

Chopped garlic Ginger Red chili Yeah, I'm lemon juice in a pan.

Toast, coriander and cumin seeds to release their flavors.

Grind and add to the chicken, then pour over plain yogurt.

Add turmeric and season mix and leave to marinate from two hours to overnight.

Next fried chopped onions in olive oil, then add chopped garlic and ginger, ground coriander, gara, masala and turmeric.

Tomato puree and butter next at the marinated chicken and all the remaining marinade and cook until tender.

Finally top with coriander, marinated for flavor and cooked in 20 minutes.

Chili chicken with ginger and Coriander A simple stress free wander to keep old dishes fresh and exciting.

It's great to get spicy.

Yeah, my next recipe is a time honored British classic, but with the addition of spices is given a new lease of life.

Fragrant spice Rice pudding.

I love cooking with spices, but you don't have to Just cook savory dishes using aromatics and spices across deserts.

Takes your puddings to a completely different level.

Yes, first off, as spices, this is a fresh banana pot, fragrant and packed full of flavor.

Use the back of the knife and flatten it.

That removes all those little seeds off the skin of the vanilla pod.

Take your knife sliced down the middle, and then when you open that up smell is incredible.

Take the tip of the knife and you scrape inside and look all those seeds dying to come out.

That is incredible.

There are thousands of seeds still ingrained to the pod, so put them and to the castle, rob Cardamone.

Powerful, spicy.

Take too little pods.

Place your knife on top, lightly crack them.

Cracking the cardamom pods helps release all the amazing flavor.

Close because that kind of aniseed flavor with a lot of depth.

One, 23 Cinnamon stick, snap And in just smelling that level of fragrance, you can imagine what the rice but it's gonna taste of.

Turn on the heat.

Lightly toast those spices just a couple of seconds.

What's going to happen?

It's just gonna sort of enhance those spices in a way that it just draws out an even more powerful fragrance.

Coconut milk in America Sugar, two tablespoons mm milk and then a couple of tablespoons of cream.

Bring it slowly to the boil to allow the flavors to infuse.

This rice pudding reminds me of my time in India, where I got really into that chai tea fragrance because it was just so delicious and so comforting.

Take a line in the line.

Just cuts through the richness of the coconut.

Gives it that nice little bit of acidity, goes fantastically well with the cinnamon and that fresh vanilla.

Nice.

Have a taste.

Mhm.

Now let's come up to the ball.

Give it a nice little clean around the outside and then with the rice, use 200 g of pudding rice.

Don't wash it beforehand because the starch helps thicken the rice pudding in the oven and just turn that down to a light simmer and they're putting right starts to open up, and it absorbs all that coconut, vanilla, cardamom, clove and cinnamon.

Bring up to the board gently and cook it out, 3 to 5 minutes, bullying it rapidly.

The rice opens up and it goes into mush.

You want to keep that nice texture, that sort of fragrant rice pudding on a gentle simmer.

Next, a little luxury.

I'm gonna show you how I take this simple, delicious aromatic rice put into a complete, different level.

Here's what I do.

Take two egg yolks.

Separate them.

Give that a really nice whisk.

Yeah, two nice tablespoons of mascarpone cheese.

We arrange the egg yolks just as nice and smooth.

It's almost like finishing the rice pudding in a delicious custard.

Turn off the gas that into the rice pudding.

What happens?

It starts to enrich and really thick in this rice pudding and takes it to a completely different level.

The rice is still not cooked.

Started to go nice and soft.

You can just see how is opening up, but looks like rich, aromatic lava bubbling away.

Finally, great more Citrus zest.

The lime on top roasted camera lies.

Lime zest on top of rice pudding is phenomenal.

Then put it in the oven 15 minutes at 200 degrees to finish cooking the rice and develop the intensely aromatic flavors.

Mhm.

Look at that.

An incredibly fragrant rice pudding.

How beautiful is that?

Look, spices are a brilliant way of helping classic dishes come alive.

I'll guarantee you'll never, ever have had a rice pudding like this before.

Yeah, yeah, yeah.