Photography Yuki Sato, styling Sarah Tuck This gorgeous rice pudding can be eaten at room temperature or cold and keeps well in the fridge for two days. Served with stunning golden saffron-infused pears, this makes the perfect ending to a meal for someone with a pitta
Photography Yuki Sato. Styling Sarah Tuck. This frozen coconut yoghurt bark is a great after-dinner treat. Chock full of pistachios, raspberries, coconut flakes and rose petals, it tastes as good as it looks. Serves 4-6 INGREDIENTS 500g coconut yoghurt (plain or flavoured) or a mix of Greek and
Photography Yuki Sato, styling Sarah Tuck This is one of my favourite dishes because it doubles deliciously as a dip with homemade crackers and as a main curry with roti/paratha. Spicy and lusciously velvety, it’s the perfect light meal for a kapha dosha. Serves 4. INGREDIENTS
