Cucumber and Lime Raita

I always have a tub of Greek yoghurt in my fridge; it's just so versatile. I eat a bowl for breakfast with pieces of whatever fruit I have at hand, topped with either honey or maple syrup for sweet goodness. Dessert is similar; after a big meal try either this pomegranate and pecan pudding or the cutting corner's Kulfi (ice-cream) for something light. 

Greek yoghurt is also great for making quick and simple raitas which are fresh yoghurty sides that go really well with  hot curries. The blow of the heat is cushioned against the raita's creamy lightness, giving you extra protein for the road. Alternatively use this as a dip for dunking large pieces of bread or carrot sticks in.

Radish Greens with Potatoes



Apero time with a bunch of French Breakfast radishes, washed and eaten raw with a pinch of sea salt. Not one to waste food, I hung on to the radish greens and used them to make a wholesome veggy dish such as 'Saag-Aloo' (spinach and potatoes), except I substituted the Saag for the left-over radish greens.