FOOD blogger Chandra Patel writes:

After the strangest of years, I do hope the start of 2021 finds you safe and well.

Whilst juggling work and home life this year, I have remained passionate about making Indian food less intimidating, less tedious and simpler to cook. At the same time as indulging my love of flavourings and spices, I make sure to use healthy ingredients and ‘good’ oils/fats in my recipes, to ensure that my food is both tasty and nutritious for the family.

At this time of year, meals can seem overloaded with richness but during 2020 I have learned how best to utilise spices in not just Indian foods but a wider variety of international dishes.

Spices are simply flavour enhancers! This statement may appear oversimplified but it summarises how to think about the flavours of ingredients and how to bring out the best from them. As I see it, scrumptious food isn’t really about skill, technique, expensive ingredients, gadgets or culinary art. The most important factor is delicious hearty food that’s authentically good, and understanding what you are tasting. Give careful consideration to the blending spices; if one spice is more prominent, the likelihood is it has been overused. My mother always said: “Taste as you cook and your cooking and flavours will improve” and “Toning it down isn’t necessarily a bad thing”. Years of experience have taught me that she gave the best advice.

Indian spices can be an acquired taste so subtlety is important. White fish shouldn’t be suffocated in spices, the best way to cook fish is to make an unpretentious sauce, and lay the fish on top to simmer so you can enjoy the taste and not lose the essence under a deluge of flavours.

Whilst life as a home cook and food blogger may seem indulgent, there’s a ton of practice and hard work, plus accepting failures along the way. Whilst I’m experimental, I’m also critical of my food and take pride in attempting to make the ideal dish. I ask questions about how it tastes, looking for eight to nines from my family. If I don’t get a high score I learn from the feedback. Practice makes perfect!

Which brings me to spicy bread. Think of bread in Indian cuisine and naan bread is thought of. However this easy bake with whole roasted and dry spices is super yummy! I’m not a baker, but the thought of the aroma of warm, freshly baked bread has enticed me to bake this spicy seeded turmeric loaf. I add fresh coriander chutney to soft butter, spreading it on hot bread is super delicious! As it’s home cooked it won’t last as long as supermarket bread.

Ingredients: 500g strong bread flour

1 tsp salt

1 tsp caster sugar

15g unsalted melted butter

1 sachet, or 7g easy bake yeast

300ml warm water

1 tblspn Panch Phoron (or other tempering seeds, cumin, fenugreek, fennel etc)

1 tsp rapeseed oil for tempering

2 tsp coriander powder

1 tsp turmeric

1 tsp chilli powder

2lb loaf tin

Method: Mix the flour, salt, sugar, dry spices in a large bowl, rub in the butter. Stir in the yeast

Make the tempering of your seeds, make a well in the middle of the mixture and pour in the tempering and warm water. Mix well until a dough is formed. On a lightly floured surface knead for around 10 minutes or until the dough is smooth and elastic-like, shape into a loaf and drop into greased loaf tin, cover with oil and cling film.

Leave to double in size or around 45 minutes, preheat your oven 210C fan or Gas Mark 8. Sprinkle on flour, bake for 15 minutes. Reduce the oven to 180C/gas mark 6 and cook for another 15-20 minutes. The bread should be golden brown. Remove from tin, tapping underneath. Once cool, wrap in parchment paper.

* Tip: Slice bread, wrap in cling film and freeze. Defrost at room temperature for a few hours.

For more of Chandra’s recipes go to Instagram @leedshomecook