Category Archives: Uncategorized

No Knead Bread with Seeded Crust

No Knead Bread with Seeded Crust

This is by far the most popular bread recipe that I make, with a crispy beautiful crust on the outside and a soft moist crumb on the inside. It is also one of the easiest breads you can make. As the title suggests, no kneading is required. Just a little time, a few ingredients and a cast iron pot. Start this bread the night before you want to eat it.

No Knead Bread with Seeded Crust


    • 470 grams strong white bread flour*
    • 1/4 teaspoon yeast
    • 10g fine sea salt
    • 350 ml water (warm or cold, just not boiling hot)
    • A bit of oil for coating a bowl
    • mixed seeds (I use poppy and sesame)

Tools needed:

  • mixing bowl
  • paper towels
  • spoon (or your hands)
  • cast iron pot with a lid
  • oven


  1. Mix together the flour, yeast, salt and water in a mixing bowl using your hands or a spoon (it should look like a shaggy dough ball). Cover with cling film (or a plate) and let it rest for 12-24 hours. After 12-24 hours, the dough will have risen and filled the bowl.
  2. Flour a work surface and “pour” the dough out of the bowl onto the floured surface – I use a spatula to scrape the dough off the sides of the bowl.
  3. Gently stretch out the dough into a flat squarish shape. Fold the dough into thirds as you would a letter, then fold it again into thirds in the other direction. This should give you a little folded up parcel with a seam – rest the dough with the SEAM SIDE DOWN on the work surface for about 15 minutes.
  4. While the dough rests, clean and dry your bowl.
  5. Oil the inside of the boil and spread it around with a paper towel. Put your seeds in the bowl and tip the bowl around so that the seeds cover the inside of the bowl.
  6. Place the dough into the bowl with the SEAM SIDE DOWN.
  7. Let the dough rest for about an hour or so.
  8. About half an hour before you’re going to make the loaf, put your cast iron pot and lid into the oven and turn the oven up as high as it goes (mine maxes out at 220 C). Let the oven heat up for about 30 minutes so that it’s good and hot (and the pot too).
  9. When the oven is ready, remove the cast iron pot from the oven. Remove the lid.
  10. Take your bowl with the dough in it and rotate it around to loosen the dough from the seeds. Now be brave and quickly flip the dough out of the pot into the hot cast iron pan (ideally it will land with all of the seeds facing upwards but don’t despair if it catches on the side of the pot and looks a mess – this bread is very forgiving).
  11. Put the lid back on the pot (be careful, it’s hot!) then put the pot into the oven.
  12. Bake for 20 minutes. Then remove the lid, turn the oven down to 200 C, and bake for another 10-15 minutes, until the top is nicely golden brown.
  13. Remove from the oven, remove the bread from the pot, and let it cool (ideally for at least 40 minutes) before slicing. (Or rip into it straight away – it’s all good!)

* You can also use wholemeal flour here, or a mixture of white and wholemeal, but the rise might not be dramatic.

Related posts:

Optimum 9200 Blender Giveaway Worth £429

Froothie Optimum 9200 For those of you who’ve been lusting after a Vitamix or a Blendtec, listen up because I’ve got something even better. I’ve been using the Froothie blenders for the last year and can officially say I’ve retired my Vitamix. These blenders are fantastic. The Froothie Optimum 9400 is basically identical to the Vitamix in form and function but is far more powerful, and the Optimum 9200 is even better. I’ve grown to love its 3-speed setting and especially its timer (I hit the 35-second timer to make my smoothie and then walk away and get up with making tea, tidying up, whatever). I use it at least once per day, always for my morning smoothie, and sometimes again if I’m making soup, hummus or even my own spice blends (you can’t beat homemade curry powder). Fresh juice blitzed with oats and @naturya chia seeds for a creamy #vegan #breakfast #smoothiebowl. #froothie Slow roasted vegetable soup. @blueberrynutrit recipe made with parsnip, carrot & sweet potato. Blitzified in the #froothie. Garnished with berbere. Eaten with gusto! Homemade chilli powder. Tempeh chilli essential. (Used the #froothie #optimum9200 to blend it up - worked well!.) @froothie @froothieuk Today's blend: Apple, pineapple, cucumber, celery, lime, avocado, spinach, and chia seeds from @naturya. This rocked! Made with the #froothie #optimum9200 #optimum600 The generous folks at Froothie have kindly given me an Optimum 9200 to giveaway in celebration of National Vegetarian Week, starting today and lasting until May 24th. If you read this blog, then chances are you’re probably already pretty jazzed about vegetarian food. But if you’ve felt your jazz waning, then this week is a good opportunity to bump start your vegetable mojo, and what better way to “rev” it up than by adding an awesome piece of kit to your kitchen that will enable you to create all kinds of blitzed vegetable creations! share-logo

A few details about the Optimum 9200: The Optimum 9200 next generation blender is a commercial-grade super blender designed for longevity, versatility and BRAWN. Stronger, faster and more powerful than a Vitamix, the Optimum 9200 will set you up to make amazing soups, the silkiest smoothies, super smooth dips, nut butters, ice cream and more. This is the best blender you’ll ever use and the last blender you’ll ever need. Once you try it, you’ll wish you’d had it all your life. A few features you’re going to love:

  • Crushes ice in seconds
  • Easy to use, with three speeds, three timer settings and a pulse button 6 blade assembly creates a vortex that will suck your ingredients down and make blending a breeze
  • Super easy to clean and maintain by simply blending water in the jug at high speed

The Optimum 9200 retails for £429 but will be on sale for £349 during National Vegetarian Week. Visit Froothie’s website for details. Getting my blender soup on with @blueberrynutrit's recipe for slow roasted vegetable soup. #froothie #vegan Enter below using Rafflecopter – there’s loads of ways to submit entries! (Open to UK residents only, unfortunately, so sorry to my international friends!)

a Rafflecopter giveaway

Submit even more chances to win by entering Froothie giveaways on these awesome blogs:

You can also enter the Optimum 9200 giveaway on Facebook – simply like and share this post to enter. It’s giveaways a-go-go around here! Good luck and happy blending!

Do Sleep Apps Help You Sleep?


Sleep is one of those universal activities that also seems to be almost universally problematic for even the best of sleepers. The quest for better sleep is inherent to all of us, and the secret to a good night’s sleep is different for everyone. For that reason, my friend Fiona Beckett has recently launched a new website called Secrets of A Good Nights Sleep which explores various theories behind the illusive good night’s sleep.

One such theory suggests that we should track our sleep to better understand our rhythms and adjust our sleep habits accordingly. I have recently been experimenting with two devices for sleep tracking – the FitBit One and the Sleep Cycle App for iPhone. How do they compare?

You can read my full review on Secrets of a Good Night’s Sleep: Do Sleep Apps Help You Sleep?

Spoon Carving at The Cherry Wood Project

My spoons

Last Wednesday I spent the day in the woods learning to carve spoons from Tim Gatfield at The Cherry Wood Project near Bath. I was inspired to take the workshop after my brief but memorable brush with Spoonfest in Edale last June while road tripping around the UK. The trip was supposed to be all about walking and wild camping – and in many respects it was – but many of the trip highlights were found on my rest days. Spoonfest was one of them – thank you Gloria Nicol!

Spoon carving en masse.  I love seeing people geek out with their craft. #spoonfest #peakdistrict

I didn’t carve any spoons at Spoonfest, but I totally caught the buzz. Spoon carving en masse is an inspiring thing to behold. And it seemed a natural fit to my camping / walking / outdoorsy tendencies. And let’s face it, every good camper should know how to use an axe.

Spoon Carving Workshop at The Cherry Wood Project

Back home I decided to treat myself to a spoon carving workshop on my local turf. I found out about The Cherry Wood Project through Chris Allen (a spoon carver I am grateful to have met through Spoonfest who makes awesome whale spoons).

Spoon Carving Workshop at The Cherry Wood Project

The workshop with Tim left me wanting more – which is probably the best thing you can say about a day like this. I especially enjoyed getting to know the story behind The Cherry Wood Project, which you can read more about on their website. This excerpt from Tim is a good summary:

For many years I have had a keen interest in conservation, rural and craft skills, and living in a way that is more sustainable and sympathetic with nature. It had also long been a dream to own my own woodland, and I purchased Cherry Wood near Bath in 2005 with the intention of improving and managing the wood and setting up a ‘school’ to teach green woodworking skills to others, and pass on the pleasure of living and working in the woods. A previous career in the army has given me valuable knowledge of bushcraft and living outdoors, which I aim to pass on to students.

Spoon Carving Workshop at The Cherry Wood Project

I came home with two usable spoons, a knife, a hook knife and one small knick on my thumb. Now all I need is an axe and you all can guess what you’ll be getting for Christmas this year.

This was a happy day in an inspiring and beautiful place, a day spent carving wood around an open fire, with many tea breaks and an ace lunch in view of their enviable clay oven. I plan to return very soon (they have volunteer days everything Thursday). There is much to learn here, and really great people to learn with.

You can see all of my spoon carving pictures on Flickr. Here are a few favourites:

Spoon Carving Workshop at The Cherry Wood Project

Clay oven – me and my sourdough long for thee:

Clay Oven Envy

Crossfit skills finally being put to good use:

Spoon Carving Workshop at The Cherry Wood Project

Many tea breaks:

Spoon Carving Workshop at The Cherry Wood Project

Fantastic veggie / vegan lunch: Spoon Carving Workshop at The Cherry Wood Project Ewok Village Compost Loo:

Spoon Carving Workshop at The Cherry Wood Project

Snow Cones for Grown Ups

Grown up snow cone

As part of my supperclub earlier this month, I developed a signature cocktail – fresh pineapple margarita with jalapeno and strawberry infused tequila – inspired by my time spent in Austin and budding interest in fresh juice cocktails.

sno-cone-suppliesToday, inspired by my friend Kavey’s post about ye olde ice cream vans, and because it’s Friday, I decided to recreate my margarita as an adult version of the classic “Snow Cone”. This is also in vague tribute to another Austin favourite, Casey’s Snow Balls, which itself is a tribute to another one of my favourite city’s, New Orleans (it’s all about tributes today).

The snow ball concept is basically this: put some shaved ice in a cup (which you can sort of achieve by blending up ice in a blender with a little water). Pour whatever you want over the shaved ice – booze, fruit syrup, fresh juice, cordial, whatever – and serve. This makes the below recipe very adaptable for whatever margarita flavour you’d like (I pimped out the above margarita with some elderberry syrup I had left from last year).

For lack of paper cones, I find the cone-shape of the margarita glass makes a perfect substitute.

Snow Cone Margarita

Serves 1

  • 1 cup shaved ice (or ice crushed up in a blender with a bit of water)
  • 1-3 Tbsp agave nectar or flavoured syrup (depending on how sweet you like it)
  • 1 ounce tequila (or better still, jalapeno and strawberry infused tequila)
  • 1 ounce lime juice
  • salt if desired


  1. If you like a salt-rimmed glass, then take a lime wedge and use it to moisten the rim of the glass. Put some salt on a plate and rotate the outside of the glass rim in the salt (so that you salt the outside, not the inside).
  2. In a jar or any container with a lid, combine the agave, tequila and lime juice. Give it a good shake.
  3. Put the ice in the glass and pour the jar contents over it.
  4. Garnish with lime, pineapple or whatever you like an serve.

I’m including this in Kavey’s Bloggers Scream For Ice Cream round-up under the ice cream van theme.

Smarter Fitter Supperclub Recap and Recipes


Last night was my first ever Smarter Fitter Supperclub held here at my digs in the Cotswolds featuring a vegan, raw, gluten-free theme. There were 11 of us in total, and what fun it was having so many like-minded and adventurous people over to try some of my creations, share ideas, drink wine and have some great chat. It went amazingly well and I hope all of my guests had as much fun as I did. The stand-out dishes seemed to be the beetroot and walnut dip, sweet potato kofte, raw raspberry cheesecake and, funny enough, the “Juicer Dreg Crisps” I made in the dehydrator with leftover juicer pulp.

My only regret is not taking enough pictures! The only pictures I did take were of the beverages (which might explain a thing or two).

Infusing. #tequila

Will I do it again? I think so! The social opportunities alone make it worthwhile – I met some really interesting people and made a few new friends. Plus, it was great hanging out with people who are actually local to me – something I don’t do as much as I’d like to.

So I’m thinking a summertime veggie BBQ camp. Any interest?

The menu from last night is below, with links to a few recipes for some favourite dishes.





Smarter Fitter Supperclub – with camping!

I am hosting the first of hopefully many Smarter Fitter Supperclubs at my home in the Cotswolds countryside this 12 April – and everyone’s invited! Read on for details…


The Basics

  • Date: Saturday, 12 April
  • Time: 7pm
  • Cost: £40 for a cocktail and 3-courses (£100 for camping option, see below)
  • Cuisine: Vegan (more on this below)
  • Drinks: BYOB
  • Location: My cottage near Cirencester (details will be emailed to you after you book)
  • Booking: Please book via PayPal below

The Food


The Smarter Fitter Supperclub will feature a 3-course vegan menu that features loads of seasonal produce and the kind of colourful, creative dishes that I’ve honed over my last 22 years of cooking and eating meat-free, with the last several years being heavily focused on developing all-natural vegan recipes that are satisfying and tasty for vegetarians and omnivores alike (check out my Instagram feed for a glimpse at some of my creations).

This isn’t a health food supperclub, it’s a real food supperclub. Yes there will be salads, but not like you’re used to! Expect lots of colour and yummy dressings and rich sauces and no doubt an avocado or two. Given my propensity for juices and smoothies, you can bet there will be some fresh juice going around. And you are welcome to bring your own wine, beer and spirits.

This supperclub isn’t just for vegans; it’s for anyone who likes good, wholesome, all-natural food. It’s also for people who are adventurous and want to experience some new ingredients and a new way of eating! You may even walk away with some inspiration for how to incorporate more vegetables, raw food, pulses and gluten-free grains into your own cooking in a creative way that’s equally satisfying, nourishing and delicious (I will happily share my recipes after the supperclub).

I can cater for all special diets – the menu will be primarily gluten-free as is. So if you have any dietary restrictions, just let me know.

The Venue

Farm life

The supperclub will be held at my cottage in the countryside, a hidden oasis in the middle of wildflower meadows with an orchard in the backyard and an awesome dog named Rocky. You can get a preview of the grounds and interior in my Airbnb listing. Like all good cottages, mine is cozy and so supperclub seating is limited. Book now to secure your place by clicking on the Paypal link below.

Camping Option

Particularly handy for those who like their wine!

Those of you who would like to stay the night and have breakfast in the morning are welcome to bring a tent and pitch in the backyard. I am really good at breakfasts and encourage you to take advantage of this offer!


If you have any questions at all before you book, please contact me by email or on Twitter. I hope to see you soon!- Monica

Make a booking:
(If you’re booking for more than one, you will be able to change order quantities after clicking the Buy Now button.)

No Knead Bread

Courgette and Carrot Salad

From the orchard

Breaking down camp

Beetroot Gazpacho Soup

Mom made this awesome sign!

Pudding time

New Year Reboot Workshop Recap

New Year Reboot Detox Class at Demuths Vegetarian Cookery School

Last Tuesday I hosted my first cooking class ever! The title was New Year Reboot and the aim was to show people strategies and recipes to help them recover their body from a season of excess and get back to (or get started with) feeling awesome all of the time. The class was held in Bath at Demuths Vegetarian Cookery School, owned and operated by Rachel Demuth, one of the best vegetarian chefs in the UK (she’s been at it for 30 years so she knows her stuff!).

New Year Reboot Workshop

I was very grateful to work alongside Rachel as I taught the course. While I demonstrated smoothies, soups and salads, Rachel showed how to make your own veggie stock, quinoa and the ultimate soup garnish: kale chips!

New Year Reboot Workshop

I was so grateful to have Rachel there, along with my helper and friend, Marie Leggo of Lanyon in Cornwall. I now realise just how much effort goes into teaching a cookery class, and I have new appreciation for the work that cookery teachers like Rachel put into what they do. It’s quite possible that I bit off more than I could chew with the menu, but Rachel and Marie helped everything flow.

All of the dishes were vegan, gluten-free, soy free and dairy free. Here’s what was on the menu, with recipes where available:

The students made their own pear and avocado smoothies and quinoa bowls, and it was fun seeing the different variations they came up with (I applaud their copious use of fresh herbs – my students were flavour genius!).

I was further delighted by how much they liked my cauliflower soup, where the creaminess comes from cashews rather than milk or cream. And in another cauliflower trick, the raw winter tabbouleh used cauliflower in place of bulgar wheat (the cauliflower gets broken into bits in a food processor).

New Year Reboot Detox Class at Demuths Vegetarian Cookery School

Of course, the best part was meeting and cooking with a bunch of new people, all eager to learn a bit about this healthy eating stuff and exchange ideas. It made all of that effort worthwhile and certainly assuaged any new-teacher-nerves I might have had!

photo 2.JPG

A big thanks to Rachel for providing such a wonderful environment for teaching, and thanks in particular for all the help with preparation. And thanks to Marie who helped clean up our messes!

Finally, thanks especially to everyone who came on the course – it inspires me to keep on pushing with my own healthy habits, and healthy output like recipes, cookbooks and workshops. Beetroot smoothies all around!


Juice Feast in Review

So it seems spirulina makes smoothies look like something out of Ten Forward. This is cool to me. #trekkie

As I mentioned in a previous post, I recently did a 7-day “juice feast” in which I drank only fresh-pressed fruit and vegetable juices for seven days in a row following Jason Vale’s annoyingly-named “7lbs in 7 Days Super Juice Diet”. I’ve already written about how stupid it all sounds (I normally wouldn’t buy or buy into anything involving the word “diet”, but even book publishers have to eat… or drink as the case may be). But I did it, not so much for the weight loss, but just to see how it would make me feel. I wanted an adventure!

Having finished the seven days (successfully!), I just wanted to share a few random thoughts about the whole thing.

Let me make this clear: THIS IS NOT FASTING

When I told some people about this juicing thing they were automatically like “oh my god, you’re going to to disappear”. I want to stress that this juice plan wasn’t a starve yourself plan. I drank 6 substantial juices throughout the day at 3-hour intervals. Some of those juices got blended with avocado or greek yogurt, so were more like smoothies. It’s tough to count how many calories I was eating, but as a very rough estimate, I’d say I drank 6-7 cups of juices per day plus 1-2 avocados plus 200-400g yogurt. If a cup of juice has 100 calories, an avocado 400 calories and yogurt (I chose Greek!) 100 calories per hundred grams, that’s about 1200+ calories per day. And the plan is flexible – if you’re hungry, have more juice.

Attempting the family jello 'mould' using fresh juice. Beet for colour!

In fact, I wasn’t hungry

As much as I was never full, I was never really hungry. There were some days when I didn’t even drink all the juices because I just felt satisfied with what I had.

No planning or thinking required: I like that

Well, there’s a bit of planning – you have to go to the grocery store and buy all the ingredients. And get a juicer. But the day-to-day stuff is completely laid out on a wall chart. There’s your seven days. No researching recipes or thinking up creative low calorie meals. The work is done. And as much as I normally love inventing recipes, this juicing thing was totally new to me and I appreciated the clear guidance.


I experienced headaches on Days 2 and 3, in the evening, but these went away after that. Caffeine withdrawal? Kale withdrawal? Who knows.

Crazy amounts of energy

So after Day 3 is when things really got crazy. I suddenly had all kinds of energy that lasted from the time I woke up until the time I went to bed. It was marvellous. I got so much done. I was focused. I put in lots of time on Smarter Fitter Smoothies. I put in lots of time on everything. I had to force myself to go to bed at night even though I wasn’t tired. I felt like I did things with purpose. I wonder if…

Was it the superfood?

The plan calls for supplementing with wheatgrass (fresh or powder), spirulina, “friendly bacteria” and his “Superfood” supplement. I bemoaned the idea of buying more stuff, so I didn’t, but then had the great fortune of receiving some wheatgrass powder and spirulina samples from Naturya (more on that in a separate post). These arrived at the end of Day 3. So I’m left to wonder whether my energy came from the “superfood” or just the simple fact of my body settling into a juice routine. Regardless, I’m going to keep up with the superfood in my post-juice-feast smoothies and see if the energy wave continues.

Physical energy, too

Throughout the seven days I maintained my usual morning gym routine of swimming and weightlifting and even upped the ante a bit with some afternoon cycling on my new bicycle trainer. My workouts that week were better than they’d been in months. I was swimming faster, lifting more, and generally just feeling more focused on my activities, and thus, pushing myself harder.

Sorry to sound so smitten but

I felt better at the end of those seven days than I’d felt in probably years.

But I was glad when it was over

It felt so good to chew food again and to eat things that were (a) hot and (b) SAVOURY. In fact I made my first savoury smoothie the day after the juice feast.

Whole food is hard on the body after a week of juicing

Jason’s book stresses that you must ease back into normal eating slowly. Days 8-10 should consist of smoothies for breakfast, raw salads or soups for lunch and a protein-rich dinner. So that’s what I did – lunch was an apple, avocado and rocket salad and dinner was a thai-style fish soup with lots of vegetables. But even then, my stomach felt off on Day 9, like it was sore from all the hard work of digestion! So I kept Day 9 pretty light with a juice for breakfast, a small salad and juice for lunch, and another salad with grilled fish for dinner. Today is Day 10 and I am feeling much happier on the inside. 

What about those 7lbs?

I guess for a lot of people this is what it all really comes down to. I lost 6lbs. I wasn’t able to measure body fat so I don’t really know how much of that weight loss was water, fat, muscle, etc. As much as I didn’t do this to lose weight, when I looked in the mirror at the end of it and saw just a HINT of an abdominal muscle, I felt kinda pleased. Hello Christmas six-pack.

Expensive, but not as much as I thought

I put the vegetable ingredients into Tesco’s online shopping cart and the grocery bill came to £43.68 (with about £15 coming from the 85 apples!).To me that isn’t absurd for a week of groceries. The real expense comes with the equipment and the supplements, if using. The juicer alone cost £199 (you can get them cheaper, mind you, but expect to pay at least £80). And if you buy his recommended supplements, you’re looking at another £50 for spirulina, wheatgrass, psyllium husks, “Friendly Bacteria” and “Superfood” (I didn’t use the latter three). Plus the cost of the book and the iPhone app (which is awesome), about £10.

So in total it costs about £200-300 to do this thing.

But why?

I only wish I knew more about why the plan was laid out the way it was, in the given order on each day. Why did I have to wait three days to have the glorious yogurt and spirulina smoothie?! This was not covered in the book, or if it was, only in fluffy, non-scientific terms. I want someone to explain the way I’m feeling so I know how to make it last!

How long can I keep this up?

I’m still feeling pretty awesome and incredibly motivated to KEEP feeling this way. I just have this worry – now that I’ve stopped juicing, is all this awesome energy going to wear off? Well, I guess that’s the next adventure. Let’s so how I long I can keep it around for!

Cashew Curry

Cashew Curry

Given yesterday’s news that nuts are tied to lower risk of cancer and heart disease, I thought I’d share this cashew curry recipe which I made recently as part of an Indian feast for my friend Sam’s birthday a couple weekends ago. The recipe is adapted from Reza Mahammad’s “Cashews in a Rich Coconut Sauce” from Rice, Spice and All Things Nice. Yes, this is a curry based entirely on nuts! A strange idea, I thought, but it works really well and makes a most interesting option for a vegetarian curry.

And if you’re worried about the fat content of nuts, don’t be!  The study showed that people who ate nuts actually tended to be slimmer than their non-nutty counterparts. And, bonus, they also had:

  • 29% reduced risk of heart disease
  • 11% reduced risk of cancer
  • 20% reduced risk of death

The results applied to all nuts, even peanuts, which are actually a legume, not a nut (in fact, I’d be willing to bet that people who eat legumes regularly experience the same benefits as nut fiends).

Here’s a few other nutty recipes I like:

Cashew Curry
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 

Serves: 6

Skip the chillies if you can’t take the heat! Yes there is a 2-3 hour cooking time but this is MOSTLY unattended.
  • 200g raw cashews, soaked overnight
  • 50ml vegetable oil
  • 1 large onion
  • 2 garlic cloves, crushed
  • 1in piece of fresh ginger, grated
  • ¼ tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground fennel
  • 200ml coconut milk (1/2 can)
  • 1 tsp sugar
  • salt
  • 2 green chillies, slit lengthwise

  1. Cut the onion into quarters. Blend ¾ of the onion in a food processor. Finely dice the remaining onion.
  2. Rinse the cashews in cold water and drain.
  3. Heat the oil in a medium saucepan. Add the diced onion and fry on low heat for 10-15 minutes until it turns translucent and soft (do not allow it to brown!).
  4. Add the garlic, ginger, blended onion, turmeric and fennel. Pour in 500ml of water and stir well to incorporate.
  5. Add the cashews to the pan, return to the boil, lower the heat, cover, then cook slowly for 2-3 hours until the cashews are tender to the touch (stir the pot as little as you can during this time).
  6. When the cashews are soft, add the coconut milk, sugar, salt and chillies, then cook for another 30 minutes on a low heat.
  7. Serve hot.

Nutrition Information
Serving size: 1 serving Calories: 350 Fat: 32g Saturated fat: 12g Carbohydrates: 16g Fiber: 2.5g Protein: 6g Cholesterol: 0g