Thank you so much for the IE shoutout! And echoing your other commenters, I love the real life food snaps.
Have you read Angela Hui’s wonderful ‘Takeaway’? I love the bit where she writes about pouring cracklingly hot oil onto the spring onions & ginger on seabass at her family dinners, your recipe reminded me that I must try it out (might divert the two year old enough that she eats fish that wasn’t prepped by the Captain)
I love your posts …. literally the best I have discovered on substack. Useful, chatty, cosy, joyful. Full of wisdom….. I agree, starters at home feel like you are playing ‘restaurant’. I agree, poached eggs are so easy I don’t know why people get hysterical about them. The pics are lovely too. Could you do a podcast please ? Just call it India. (I think you are like Nigella was before all the mega stardom and she used to write really terrific pieces for Vogue…but cosier and more real. In a good way !!) Xxx
Love your pics just as they are. On the seabass recipe, you never say it should be filleted (and quite right too) but that they should be steamed skin side up. I find this confusing.
Hard agree on the egg hunt/dogs situation. If you’re organising an egg hunt anywhere public, PLEASE count the eggs out and then back in again. Yes, even tiny ones. The play area near me was left littered with them a couple of years back: terrifying.
Leg of lamb with garlic, rosemary and anchovies is utterly delicious, my favourite, and always with Dauphinoise.
Oddly, it's lamb chops I can't get my head around on the lamb front. This is highly irrational...
Absolutely agree re not fiddling around with starters for a crowd - I offer green and black olives, and guacamole with toasted pitta-bread. Recommend Nigella Lawson's Lemon Meringue Ice Cream, from How to Eat, as a deliciously citrussy contrast. PS have just turned myself into a founder member. What do I need to do next? Have had altered DD notification from Stripe.
Love these recipes. Lamb is a little harder to get hold of in the US but thankfully my meat subscription service usually offers it this time of year. I’m thinking the slow cooked recipes should work in the slow cooker as well for “usual” slow cooker durations? Also India Express is an excellent book. There is a tasty (and easy) lamb recipe in one of her Roasting Tin series too - I forget which one (on holiday so can’t check) - made with aubergine and couscous.
Actually, where did the rabbits come from? I get eggs - fertility, new beginnings and all that - but rabbits??? I’ve just looked on Abe Books and the Margot Henderson book is £100 plus so thanks for reproducing the recipe here, India.
Crikey Moses, Joseph and Mary there’s some crackers here! I’m not overly fond of lamb, but these recipes make me want to try once more. I have no understanding of the Easter bunny either! As children, we were told that the egg symbolised new life, which makes sense, but also the stone that covered the tomb, which I found completely bizarre, as an egg-shaped stone would be very hard to roll.
I love seeing the dishes you cook, the photos are so much more authentic than those shown in recipe books!
Thank you so much for the IE shoutout! And echoing your other commenters, I love the real life food snaps.
Have you read Angela Hui’s wonderful ‘Takeaway’? I love the bit where she writes about pouring cracklingly hot oil onto the spring onions & ginger on seabass at her family dinners, your recipe reminded me that I must try it out (might divert the two year old enough that she eats fish that wasn’t prepped by the Captain)
Thank you for sharing your piccies! Very inspiring! 😋
I love your posts …. literally the best I have discovered on substack. Useful, chatty, cosy, joyful. Full of wisdom….. I agree, starters at home feel like you are playing ‘restaurant’. I agree, poached eggs are so easy I don’t know why people get hysterical about them. The pics are lovely too. Could you do a podcast please ? Just call it India. (I think you are like Nigella was before all the mega stardom and she used to write really terrific pieces for Vogue…but cosier and more real. In a good way !!) Xxx
I prefer your food photos please ,for same reasons as others have said ….
Love your pics just as they are. On the seabass recipe, you never say it should be filleted (and quite right too) but that they should be steamed skin side up. I find this confusing.
Hard agree on the egg hunt/dogs situation. If you’re organising an egg hunt anywhere public, PLEASE count the eggs out and then back in again. Yes, even tiny ones. The play area near me was left littered with them a couple of years back: terrifying.
Leg of lamb with garlic, rosemary and anchovies is utterly delicious, my favourite, and always with Dauphinoise.
Oddly, it's lamb chops I can't get my head around on the lamb front. This is highly irrational...
Absolutely agree re not fiddling around with starters for a crowd - I offer green and black olives, and guacamole with toasted pitta-bread. Recommend Nigella Lawson's Lemon Meringue Ice Cream, from How to Eat, as a deliciously citrussy contrast. PS have just turned myself into a founder member. What do I need to do next? Have had altered DD notification from Stripe.
Love these recipes. Lamb is a little harder to get hold of in the US but thankfully my meat subscription service usually offers it this time of year. I’m thinking the slow cooked recipes should work in the slow cooker as well for “usual” slow cooker durations? Also India Express is an excellent book. There is a tasty (and easy) lamb recipe in one of her Roasting Tin series too - I forget which one (on holiday so can’t check) - made with aubergine and couscous.
I prefer your pics, and slapdash the food ain’t, delicious
Definitely going to try one of these lamb recipes next time I have a crowd. Thank you and Happy Easter
Actually, where did the rabbits come from? I get eggs - fertility, new beginnings and all that - but rabbits??? I’ve just looked on Abe Books and the Margot Henderson book is £100 plus so thanks for reproducing the recipe here, India.
Crikey Moses, Joseph and Mary there’s some crackers here! I’m not overly fond of lamb, but these recipes make me want to try once more. I have no understanding of the Easter bunny either! As children, we were told that the egg symbolised new life, which makes sense, but also the stone that covered the tomb, which I found completely bizarre, as an egg-shaped stone would be very hard to roll.
Your own photos please! So much more natural and dare I say achievable. Happy Easter!
I have been known to dress up as that rabbit 🙄
Real pictures are reassuring