Ayurvedic Recipes From Jasmine Hemsley

Blitz the ground almonds, 60g (¾ cup) of the desiccated account, the maple syrup, zest, vanilla extract, peppermint extract, coconut oil and sea salt in a food processor, until chunky but evenly mixed.

Taste the mixture and add a drop more of the peppermint extract if needed, then blitz again.

Take small pieces from the bowl and roll them into twenty-four bite-sized balls with the palms of your hands. Refridgerate for around 20 minutes, until firm.

Spread out the remaining desiccated coconut and roll each ladoo in it until completely covered. Store somewhere cool or in the fridge for up to a week.

Rinse the rice and mung dal three times.

In a heavy-bottomed pan, melt half the ghee and sauté the bay leaf and asafoetida. Add the mung dal, rice and water and simmer for 20-25 minutes, lid on, until tender. Add more water as necessary.

In a separate pan, make a tarka. Melt the remaining ghee, then add the cumin seeds and cook gently until they start to pop. Add the ginger and sauté until golden brown. Add the tumeric and sauté for a few more minutes.

Add the tarka to the rice and dal mixture. Cook for 5-7 minutes, stirring often. Season with salt and pepper and serve with fresh coriander, if desired.

Preheat the oven to 170ºC (fan 150ºC/gas mark 3). Season the meat lightly with salt and pepper.

Butter a 24cm (91/2in) high-sided casserole dish and arrange one third of the slice butternut squash and turnips in the bottom. Season with a little of the pink peppercorns and sprinkle with thyme. Top with the meat and bay leaves and season in the same way, followed by the leek, also seasoned in the same way.

Arrange the remaining slices of squash and turnips on top of the leek like overlapping fish scales, and season with salt and pepper. Pour enough stock over the top to come just up to the base of the topping (lift up a piece to check), then brush with the melted butter.

Cover and bake for 2 hours, then uncover and bake for another 30-40 minutes, until the top is golden and crisp.

Around 10 minutes before the end of the cooking time, make the sautéed red cabbage. Heat the ghee in a large frying pan and add the mustard seeds. Sauté until they pop and re fragrant. Add the cabbage and sauté for 10-15 minutes until just tender, adding one or two tablespoons of water if needed. Toss through the other ingredients and serve immediately with the hotpot.

In a medium pan, cook the pasta until just al dente (follow the packet instructions but reduce the cooking time by a minute or so). Drain and set aside.

In the same pan, melt the butter and sauté the garlic for a few minutes. Add the lentils, water, carrots and paprika and simmer, lid on, for 20 minutes until very soft. If the mixture is very runny, allow to simmer for a further few minutes with the lid off.

Add the Dijon mustard, salt, apple cider vinegar, cottage cheese, black and white pepper and nutmeg, if using. Blend until smooth, then taste and adjust the seasoning. The sauce should be really smooth and creamy - if it seems too dry, add a splash of water.

Fold in the cooked pasta and then transfer the whole thing to an ovenproof dish (about 20 x 16cm/8 x 6 in in size), smoothing it out with the back of a spoon.

Sprinkle over the sunflower seeds and Pecorino evenly. Top with black sesame seeds, if using, and grill for 5 minutes until lightly browned.

Meanwhile, dry-cook the courgette slices in a ceramic-lined or seasoned cast-iron frying pan until tender and browned, then transfer to a dish, drizzle with olive oil, season lightly and cover with torn basil.

Place the milk in a small pot or milk pan. If you are using dairy milk, add 120ml (½ cup) of water. If you are using almond milk, add 60ml (¼ cup) of water. Add the remaining ingredients, apart from the jaggery, and gently simmer for 10-15 minutes.

Add a splash more hot water if needed. Stir through the jaggery to taste, strain and serve.