As a supporter of creative British cooking with an Indian influence, I've always made an effort to develop dishes that are both nourishing for the body and aesthetically pleasing. Eating healthily is a way of life that supports our body, mind, and spirit—it's not just a fad. Every meal is prepared with the knowledge that eating should be a pleasurable experience that also benefits our health.

My goal in making these meals has always been to balance the health-promoting principles inherent in Indian cooking with the richness of British cuisine. These dishes are evidence of my belief that eating can be a source of happiness and health.They are designed to nourish the body, delight the senses, and celebrate the diversity and quality of British produce.

These recipes aren't simply stories about a society that values fun and health equally, in my opinion. They are designed to foster pleasure and promote welfare by bringing families and communities together over meals.

Tart with Celeriac Puree and Welsh Pulled Lamb

For instance, the Welsh Pulled Lamb and Celeriac Puree Tart perfectly captures the British philosophy of using meats and root vegetables that are produced locally. Root vegetables high in fibre and low in calories, such celeriac, give a creamy texture without adding too much fat. When pulled and properly portioned, the lamb provides a satisfying and nourishing topping that is high in protein.

Components:

200g of pulled lamb (precooked, shredded)


One medium-sized celeriac, peeled and chopped

One sheet of whole wheat pastry

One tablespoon of olive oil

Two minced cloves of garlic

One teaspoon of chopped rosemary

To taste, add salt and pepper.

Technique:

Turn the oven on to 180°C, or 350°F.

Celeriac should be boiled until soft, then pureed with garlic, olive oil, salt, and pepper.

After the crust is rolled out, put it in a tart pan.

Cover the crust with the pureed celeriac, then sprinkle the pulled lamb and rosemary on top.

Bake the pastry for 20 to 25 minutes, or until brown.

You may also use premade pastry shells.

Quiche with spinach, kale, and Gloucestershire cheddar cheese

The quiche made with kale, spinach, and Gloucestershire cheddar pays homage to the British passion for pies and tarts. The soft spinach and hearty kale come from the verdant countryside, while the Gloucestershire staple cheddar cheese lends a creamy richness without sacrificing nutrition. With the extra fibre from the whole wheat pastry foundation, every mouthful is both healthful and delicious.

Components:

One cup of chopped kale

One cup of chopped spinach

Three huge eggs

One cup of low-fat milk

Grated cheddar cheese: ½ cup

Whole wheat pastry crust (1)

To taste, add salt and pepper.

Technique:

Preheat the oven to 175°C (350°F).

Blanch kale and spinach, then drain and mix with grated cheese.

Whisk together eggs and milk, season with salt and pepper.

Pour the egg mixture into the pastry crust, then add the kale, spinach, and cheese mix.

Bake for 35-40 minutes until set.

Scottish Poached Salmon with English Cucumber and Summer Berry Chutney

The Scottish Poached Salmon with English Cucumber and Summer Berry Chutney is a celebration of the amazing seafood that our seas have to offer. Salmon is highly valued for its heart-healthy Omega-3 fatty acids, which are preserved via the delicate poaching process. Freshness and moisture are provided by the cucumber, while antioxidant-rich berries provide a sweet contrast without the use of refined sugars. This recipe is fresh, clean, and really delicious, perfectly capturing the harmony of tastes that I love in British cooking.

Components:

Four salmon fillets, weighing around 100g each

One medium-sized cucumber, diced

One cup of mixed berries, such as blueberries and strawberries

¼ cup coarsely chopped red onion

Two teaspoons of white wine vinegar (optional)

One spoonful of honey

One tablespoon of chopped fresh mint

To taste, add salt and pepper.

Technique:

For ten to twelve minutes, poach fish in water that is just simmering.

Blend cucumber, berries, onion, vinegar, honey, mint, salt, and pepper to make the chutney. Present the salmon beside the chutney.

Scrambled egg buns with Norfolk asparagus and cornish lobster

The luxurious British shoreline and lush Norfolk fields are exemplified by the Cornish Lobster and Norfolk Asparagus Scrambled Egg Buns. A mainstay in every kitchen, eggs provide necessary amino acids and high-quality protein. A treasure of British seafood, the Cornish lobster offers a rich texture along with a variety of nutrients including zinc and selenium. With all of its nutrients, asparagus completes the meal by providing elegance and fibre.

Components:

Six big eggs

150g of cooked Cornish lobster, chopped and shells

Eight stalks of asparagus (trimmed and chopped)

4 buns

Cream without fat: two teaspoons
One spoonful of butter

To taste, add salt and pepper.

Technique:

Steam the asparagus just a little bit.

Beat eggs with cream, pepper, and salt.

In a pan with melted butter, add the egg mixture and gently scramble.

Stir in the asparagus and lobster just before the eggs set.

On whole grain buns, serve.

Garden mint and strawberry from Kentish

Full of therapeutic benefits and vibrant flavours, the Kentish Strawberry & Garden Mint Lemonade is a delicious drink that takes its cue from the famous strawberries of Kent. Antioxidants and high in vitamin C, strawberries are not only reviving but also support the body's healing processes. The natural sweetness of honey takes the place of processed sweeteners, and the stimulating perfume of garden mint improves digestion to create a drink that is both enjoyable and medicinal.

Components:

One cup of fresh strawberries, sliced

Mint leaves fresh: ¼ cup

One-fourth cup lemon juice

Three tablespoons of honey, or to taste

Four glasses of sparkling water

Cubes of ice

Technique:

Muddle the strawberries and mint leaves in a pitcher.

Stir in honey and lemon juice.

Add ice cubes and sparkling water right before serving.

The Indian chef, restaurateur, and novelist Vineet Bhatia MBE