A passionate home cook, food blogger and food stylist who loves creating traditional Indian food with a modern twist, our Food Editor Freda Shafi was born and raised in Yorkshire to parents from the Indian subcontinent. From an early age she learned to cook a variety of regional Indian dishes in her mum’s kitchen.

To this day, I recreate the dishes she taught me back then. I learnt a lot about spices;  not just their flavours but also their specific health benefits and for this reason,  I call my spice box “nature’s medicine cabinet” 

Nowadays, I love to experiment with different ingredients, adding a modern twist to age old traditional recipes. I started “Spice it up” - a blog, recipe channel and Instagram account over 8 years ago in Australia, which grew over several platforms;  where I share my recipes daily and I’ve never looked back! Freda Shafi

Just in time for the holidays Freda has put together her top five festive recipes for you to add a little spice to the season.

1. Spiced Lamb Cutlets with Moroccan couscous

The first of my top five festive favourites, this is char grilled spicy lamb chops marinated in lime juice and warm crushed spices, served with Moroccan couscous. Succulent and fragrant, I served these spiced lamb chops at my guest chef supper club twice at Harvey Nichols and they went down a treat. They’re marinated in warm spices overnight to enhance the flavour of these locally sourced lamb cutlets. They’re also a good source of balanced nutrition when served with the side dish of Moroccan couscous; it really is a fabulous fusion of tastes.

One of my winter favourites and definitely something I’ll be putting on my festive table

Happy November everyone!

Ingredients

10 good quality lamb cutlets, trimmed and frenched. (I buy mine from Setchfields the butcher in north Leeds)

Juice of 2 limes

1 tsp crushed coriander seeds

1 tsp coriander seeds

1/2 tsp dried chillies

1 tbsp freshly grated ginger

1 tbsp fresh crushed garlic

1 small bunch mint chopped finely

1/2 tsp garam masala

1 green chilli finely chopped

2 tbsp vegetable oil

Sea salt

To serve

Oil

Mint and coriander leaves

Couscous

100g / 1 cup couscous

1 medium red onion

Mixed bell peppers - 1 yellow, 1 green and 1 red

1/2 tsp paprika

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp cinnamon

1/4 tsp turmeric

1/4 tsp chilli powder / cayenne pepper

1 400g can chick peas (optional)

Sea salt

2tbsp olive oil

1 1/2 cups vegetable stock

Method - Lamb cutlets

Place a frying pan on a medium to high heat and toast the cumin and coriander seeds for a few minutes until fragrant; make sure they don’t burn by moving them around . Transfer to a grinder or pestle and mortar and grind down. Place all other ingredients into a blender together with the cumin and coriander and blitz together. Coat the lamb chops generously with the marinade and refrigerate ideally overnight but otherwise a minimum of 2 hours. Heat the grill up to a high heat and place the lamb cutlets evenly into a baking tray / grill and add a drizzle of oil or butter. Cook under the grill for at least 3 minutes each side until they sizzle and turn golden brown. Re pop eat if necessary to ensure the chops are cooked through. Sprinkle with finely chopped mint and coriander leaves.

Moroccan couscous

Roughly chop the mixed peppers and red onion. Drain the can of chickpeas. Place a medium frying pan or skillet over a medium heat and add the onion and peppers. Sauté until the onion becomes translucent and the peppers soften. Mix in the spices and salt and sauté for a few more inured. Add the chickpeas and stir through followed by the stock. Add the couscous and stir through. Turn off the heat and leave to stand until all the liquid is absorbed

Garnish with parsley

Serve the couscous with the spiced lamb chops and watch your family tuck in with glee!

Enjoy x 

2. Classic Dal - Lentil curry

Dal glorious dal. Such a simple dish, it’s an absolute staple in South Asia as it’s packed with flavour as well as heaps of nutritional properties including protein, fibre, magnesium and iron. Never a week goes by without this dish gracing our dining table; another dish that land in my top five festive favourites and it’s also a hit with my family. 

There are many variations on this dish, but today I’d love to show you one of my favourites - a hearty mixture of brown and puy lentils. Two quite different lentils but together they have a great texture which is held together with a fabulous tomatoey,  spicy base with whole and ground spices. It goes incredibly well with flatbread of any type, especially this beautiful and simple naan bread (which happens to be a vegan recipe) It’s warming comforting and all in all, an absolute knockout combination in the cooler months. Coming home to this is like skipping on the comfiest pair of slippers!

Ingredients

1 cup brown lentils

1 cup puy lentils

1 tbsp fresh ginger, finely grated

5-6 cloves of garlic crushed

2 medium tomatoes chopped finely

1 tsp turmeric 

1 tsp ground coriander 

1 tsp sweet paprika 

1/2 tsp chilli powder 

1 tsp cumin seeds 

1 tsp garam masala 

2 Fresh chillies deseeded and finely chopped

Coriander to garnish

Salt to taste

¼ cup oil or ghee

Garnish

2 tbsp Double cream 

Coriander

Naan bread

A beautiful and extremely simple recipe which just so happens to be vegan. Light, fluffy and perfect accompaniment to this hearty dal.

Ingredients

2 tsp dried yeast

360ml warm water

2 tsp sugar

750g plain flour and more for dusting

2 tsp salt

1 ½ tsp baking powder

6 tbsp coconut cream

4 tbsp olive oil

1 tbsp onion seeds or nigella seeds

Method

Mix yeast, warm water and sugar then leave until frothy and yeast is active. Combine the rest of the ingredients together and add the yeast mix. Bring together then knead for 10-15 mins. Place in a bowl, cling film over and leave to rise. Once risen divide into 16 pieces and roll out. Fry on medium heat on a flat griddle pan or frying pan with a little vegetable oil. Fry until large bubbles have formed then cook for a minute longer. 

Savour them as the perfect accompaniment with the mixed lentils

Enjoy xx 

Method

Take a bowl of luke warm water and place the lentils to soak whilst preparing the sauce.

Take a medium saucepan and place on a medium to high heat

Add the oil or ghee, the chopped onion and cumin seeds and sauté until the onions become translucent and slightly golden in colour.

Add the chopped tomato and chillies and continue to sauté on a medium to high heat

Add the spices whilst continuing to stir fry the onions tomato mixture for a further 2 minutes

Add the softened lentils and stir through the sauce until fully coated and combined.

Turn down the heat to a gentle simmer and add 1 ½ cups of water

Keep the lentils on a low - moderate heat and keep checking to see if the lentils are cooked by taking a small amount in a tsp and pressing down on them between your index finger and thumb to see if they easily squash.

Once cooked garnish with chopped fresh coriander and a drizzle of double cream or vegan alternative

3. Tray baked masala chicken with chickpeas and warming spices

Another sumptuous winter warmer dishes; absolutely perfect comforting meal on those cooler days. A simple and tasty, ‘no fuss’ recipe, that works well on so many levels with no compromising on flavour. It’s perfect on those days that you’re strapped for time as you can prepare it in advance, then leave in the oven whilst you get on with other things. Feel free to be as inventive as you like and even adapt it by throwing in some extra veggies; it’s also a good way to use up leftover produce in your pantry!  Cosy up in front of the fire with this brilliantly tasty, comforting and no fuss meal for a cold winters day

Ingredients

1kg skin on chicken thighs preferably organic or free range 

2 medium onions diced

3 tomatoes finely diced

1 tsp tomato purée

1 tbsp fresh ginger garlic paste

1x 400g can chickpeas preferably organic

1 tsp turmeric

1 tsp ground coriander

1 tsp cumin seeds

1 tsp mild chilli powder or 1/4 tsp hot chilli powder

1/2 tsp garam masala

Salt to taste

¼ cup Oil / ghee to stir fry

Fresh coriander to garnish

Method

Preheat the oven to 180C fan forced or 200C regular heat.Place the oil into a medium sized sauce pan on high heat. Add onions and cumin seeds and stir fry until onions are translucent. Add tomatoes and puree and fry for another minute. Add all spices and salt and fry for a further 5-6 mins until a thick paste is formed. Place the chicken (skin facing upwards) into a casserole dish

Add the can of chickpeas and distribute evenly through the dish

Stir through the sauce, ensuring that all the chicken pieces are coated

Place into the oven with a layer of foil covering the dish. Cook for 1h and 15mins after which check and stir through again, basting the top layer of the chicken. Cook for a further 20 - 30 mins without the foil or until the chicken skin is crispy and golden brown. Garnish with fresh coriander and serve immediately with a fresh salad and steamed basmati rice.

Enjoy! Xx

4. Curried pumpkin soup with tandoori spiced pumpkin seeds.

Another recipe to showcase the beautiful seasonal veggies on offer at our local greengrocers. It’s no secret that I’m passionate about supporting our local grocers and farmers wherever necessary and encourage people as often as possible to do the same. I buy all my fresh seasonal produce from my local market or grocers including this pumpkin shown here. This luscious soup feeds up to 8 people and lasts a few days in the fridge. The tandoori spiced pumpkin seeds are a bit moreish and this is just one way to enjoy them; I can’t rave enough about them; eat on their own or as a garnish to many a dish. I think they’ll be a regular on the menu or as a spicy snack over the festive months.

Ingredients :

1 large pumpkin, peeled and roughly chopped

1 onion diced

1tsp turmeric

1tsp curry powder

1tsp garam masala

1tsp ground coriander

Pinch chilli flakes

2 cloves

5 pepper corns

6 tbsp vegetable oil or ghee

1 tsp fresh grated garlic

1 tsp fresh grated ginger

500ml chicken / vegetable stock

Salt to taste

Garnish

Pumpkin seeds

Tandoori spice (pre mixed available in most Asian grocery shops)

Vegetable oil

Fresh double cream (optional)

Method

Heat 6 – 8 tbsp oil in a large saucepan. Add the diced onion and stir fry until tender. Add the pumpkin and stir fry for a few minutes. Introduce all the spices and combine well before adding the stock. Leave to simmer on a moderate heat until the pumpkin is tender. Take a hand held food processor and grind until the soup becomes a smooth consistency.

Pumpkin Seeds

Heat the oven to 180C or 160 fan forced. Place the pumpkin seeds into a pan of boiling water with 1 tbsp of salt and boil for 10  minutes. Remove from the water and lay onto a lined baking tray. Dab with some kitchen towel to remove any excess water. Sprinkle liberally with some oil, coating them well. Using a sieve sprinkle generously with the tandoori spice blend until well coated. Place the baking tray into the preheated oven and bake the pumpkin seeds for 10-15 mins until golden brown. Serve the soup into individual bowls then spoon a few teaspoons of the pumpkin seeds on each portion. Add some extra chilli flakes if you like a little more heat and a dash of cream for extra indulgence

Enjoy xx 

5. Masala Chai

My favourite festive drink!

An incredible warming beverage, made with all my favourite spices….You’ll hear me refer to my spice box as ‘natures medicine cabinet’. Each spice has its own unique properties and has a nutritional function as well as  providing flavour. Natures medicine cabinet presents itself right here in one of my favourite drinks. 

It’s a beautiful rich indulgent way to enjoy tea, with whole peppery spices - ginger, cinnamon, cloves and cardamom.  Full of flavour and what are purported  to be healing spices (masala); it’s a wholesome drink through and through. Served traditionally from a ladle at a height to ensure air flow and bubbles form on the surface, this adds to it’s drama and enjoyment. For me it’s a comforting and healing brew that’s calming and relaxing and I love to sip on this though the winter months.

Ingredients.

Makes 3 – 4 cups

1 tbsp Black tea (a strong loose black tea such as Assam;  ideally or 3 tea bags) .

2 -3 cardamom pods crushed.

1 black cardamom pod (optional) .

1 cinnamon stick .

3 cloves .

2-3 peppercorns.

1/2 tsp fennel seeds (optional) .

1/2 tsp fresh ginger peeled sliced .

1 ½ cups whole milk .

1 cup water.

Sugar (optional ) .

For more of Freda’s recipes please visit her at instagram

Method

Place all the spices into a medium saucepan and warm through for 1 minute.

Add the boiling water .

Add loose tea or tea bags and milk and boil for 2-3 mins .

Turn down the heat and simmer for a further 3-5 minutes. Add 3 tsp sugar to taste if desired.

Strain and serve immediately with a ladle and pour from a height to create airflow and bubbles.

Enjoy xx