Fresh spices make all the difference. This recipe plays with the spices that would make up a chai flavour. Here I have combined those flavours with a traditional pumpkin pie.   INGREDIENTS Crust 1 1/3 cups all-purpose flour1/2 cup cold butter1/4 cup ice waterpinch of salt Filling 2 cups pumpkin puree1/2 cup Cane Sugar3 large eggs3/4 cups evaporated milk1 1/2 tsp Cinnamon1/4 tsp Nutmeg1/2 tsp Cloves1/2 tsp Gingerpinch of salt METHOD Mix the flour and salt together in a large bowl. Add the cold butter and 'cut' it into the flour using either your fingertips or a pastry knife until...

One summer, fresh out of our undergraduate degrees, I shared a brightly-lit apartment with one of my best friends, Sarah: vegetarian cook extraordinaire and dinner party wizard. She taught me how to make pakoras in our very narrow kitchen to the soundtrack of Al Green’s Greatest Hits, and we served them to guests with homemade chutney (recipe below) and minty-mango gin fizzes. I’ve been making them ever since. The crunchy seeds in these pakoras add the nutrients that an active vegetarian needs, but even more so, imitate the crisp and crunch of a real deep-fried pakora. They are unparalleled when...

This moist banana bread gets all its good flavour from the fragrant cold-pressed coconut oil and the rich taste of real vanilla bean. If serving as a dessert, it pairs best with whipped vanilla butter, vanilla cashew cream, or vanilla whipped cream (just mix vanilla beans into any of those to make your own!) and fresh, seasonal strawberries. Gluten-free note: For GF restrictions, I recommend using brown rice flour. It holds the loaf together yet produces a nice crumb, while adding good fibre, protein, and moisture. Our house goes back and forth between all-purpose flour and gf brown rice flour,...