“The Recipe I'm Famous For!”
Three famous chefs and cookbook authors share their claim-to-fame recipes and secrets...
“This is my Indian vegetarian version of a BLT with paneer, lettuce and tomatoes.”
For the marinade: 140gms Greek yoghurt 1tbsp each of peeled, grated root ginger; grated garlic; chilli powder; ground cumin; garam masala and paprika 8tbsp lemon juice 4tbsp veggie oil.
For the sandwich: 300gms cottage cheese cut into long 1cm slices wholemeal bread 4tbsp lemon juice 2 finely sliced vine tomatoes crisp lettuce leaves finely sliced rings of red onions
Stir together the contents for the marinade and season to taste.
Place the slices of cottage cheese in the marinade and leave for 20 minutes. Place a piece of foil on a mesh tray and turn the oven to a grill setting. Arrange the slices on the rack and grill for 10 minutes, turning once, or until the edges are charring.
Meanwhile, toast the bread. Stir together the mayo, yoghurt and lemon juice, and season lightly.
Spread mayo over one piece of toast, and place a layer of tomato slices, then lettuce. Top with the paneer, add the onion slices, then the last toast.
Anjum Anand, TV host and author of Anjum’s Indian Vegetarian Feast My cooking style in three words is... tasty, relevant and healthy. The one secret ingredient that works everytime is... yoghurt. My favourite dish to cook on a lazy day... chilli cheese toast. My top tips for cooking at home... be organised, focus a little, and don’t forget to have fun!