If your Jamuns are sour you will need honey for the dressing.

• 2  ripe Jamuns sliced, hulled and chopped
• 1 tsp lemon zest
• 1 cup  extra virgin olive oil
• 2-3 tbsp hot sesame oil
• 1 tsp toasted sesame seeds
• 4 tbsp fresh ginger root juice
• 1 tsp soy sauce
• 2 tbsp rice wine vinegar
• Golden Honey if required

METHOD

Process the jamun, lemon zest, soy sauce and ginger juice to a smooth paste in a bullet mixer or food processor. Add the sesame oil, rice wine vinegar and slowly drizzle in the olive oil in 3 parts as you continue to process the dressing. Strain into a bottle using a small strainer if you want a smooth dressing.

Stir in sesame seeds and add salt to taste. Adjust for sweet and sour flavours. Keep refrigerated for 2-3 days.

Great over a Chinese Chicken salad, a baby spinach and pecan salad, even a noodle salad with edamame and carrots.

Ingredients

16 Jamuns pitted and halved

1/2 cup granulated or caster sugar

juice of half a lime

zest of half a lime

2 tsp baking powder

110 grams maida or all purpose flour

50 grams unsalted butter

50 grams brown sugar

50 grams almond flour

1 large egg

1 tsp vanilla extract

1/4 tsp salt

1 tablespoon plain yogurt or dahi

Mint leaves for decoration

METHOD

Preheat oven to 350F. Butter an 8 inch round cake pan. Dust lightly with maida or all purpose flour. Use a tea strainer and a tablespoon of maida to achieve this.

Cook half the jamuns and castor sugar with lime and zest in a saucepan on medium heat until jammy and thick.

Beat butter, vanilla and brown sugar until fluffy. Add yogurt and beat again. Add both flours and baking powder and beat until just combined.

Pour into the greased pan. Smoothen the top of the batter. Using a tablespoon make 8 depressions in the batter and spoon in the jamun compote. Top each depression with a half jamun. Press down gently so it sits in the batter.

Bang the cake pan on the counter to ensure there are no air pockets.

Bake 40 minutes until golden brown and sides of the cake pull away from the cake pan. Remove from oven. Cool 15 minutes and gently turn the cake over on a cooling rack then flip the cake again. Serve warm with whipped cream and any leftover Jamun compote. Garnish with a few mint leaves if desired.

An English version of a grilled cheese this is vegetarian and can be made eggless as well.

Ingredients

• 150g yellow or white Cheddar, grated (you can do a mix of plain and Sharp, aged cheddar also)
• 1 egg yolk, lightly beaten or use 1 tsp cornflour for vegetarians
• 1 tbsp beer (preferably stout) or plain whole milk
• 1/4 tsp Worcestershire sauce (vegetarian HP or non vegetarian Lea Perrins))
• 1 tsp English mustard (Kasundi is amazing)
• pinch red chilli powder or cayenne pepper
• 4 thick slices country white bread, rye bread or use regular plain sourdough
• 2 tsp butter unsalted

METHOD

Butter the bread on both sides (1/4 tsp on each side of the bread) and set to toast in an OTG or regular oven at about 350F until golden brown. Remove from the oven and raise temperature to broil.

Combine all the remaining ingredients in a bowl. For an eggless version use 2 tbsp hot milk and make a slurry with the cornstarch first. Once it has cooled down add the remaining ingredients and mix well.

Spread the cheese mixture on one side of every one of the 4 slices of bread. Broil until golden brown and melted. Serve immediately.