Sarah Woods - My Home Cooked

Back to school and back with a little mid-week Desi Kitchen recipe inspiration. I’m here for the Chapatti Rolex! This recipe is taken from the chapter on African Indian cooking and has the loveliest story behind it. The Rolex is an iconic and much-loved Ugandan street food and popular across East Africa. There is a lot of debate over the origins of the dish, the most charming theory being that it’s a mispronunciation of ‘rolled eggs’; which has stuck! Others liken the vibrant colour of the diced vegetables to precious jewels. It’s made by cooking a masala omelette onto your chapatti, then filling it with leftover curry, you can add cheese, sweet chilli sauce, a few sprigs of coriander and then you roll it.

You can use any leftovers, it works great with leftover lamb curry, chicken and even keema. For vegetarians, paneer or a spicy bean dish would work particularly well – but whatever you use you must ensure the curry is dry, or you will get an ooze. The sweet chilli sauce is an essential component, as I feel the best street food is a combination of hot, sweet and savoury. You’ll find the recipe on page 221 You’re going to love this!

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It’s the start of half term for us and we’re all looking forward to a little break. Even though it’s been raining – like a lot – it is milder and the days are getting lighter. Dare I say it, I can feel the oncoming of Spring! So it figures I want some brightness on my plate too. This is my Chicken Cafreal Laksa and the flavours are vibrant with every slurp! It also happens to be a BOGOF recipe, a straight up Chicken Cafreal Curry and raise you a Cafreal Laksa. Whichever you prefer you’ll find the recipe on page 269 of Desi Kitchen This recipe is taken from the chapter on Goa, which was fascinating to research and learn so much about the colonial links to Portugal. Did you know it was the Portuguese that introduced chillies to India for example.

You won’t hear much from me this coming week as I’m balancing half term with a new project I’m working on too. So see you on the other side! Much love, Sarah ❤️

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It’s Pancake Day next week, so thinking about this weekend’s feastings & as a nod to Shrove Tuesday, I’m heading to the Sri Lankan chapter of Desi Kitchen and making hoppers. These are thin bowl shaped crispy pancakes, either plain or with an egg in the middle. They’re a beloved street food snack commonly eaten for breakfast, though you can have them for dinner too by putting your curry inside the cavity – so a little chicken curry, devilled potatoes, and coconut sambal is a classic combination. I must tell you, all of those elements combined are just mind blowing!

My egg hoppers, pictured here, are served with a bacon sambal so have a British accent. You can make yours traditional or add my little twist. Either way go to page 190 to find the recipe They are flippin’ marvellous, though no actual flipping involved with these ones! 🍳🥚🥓

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My fakeaway needs are well & truly covered this weekend and it’s a best of both situation with this Indo-Chinese mash up, my butter chicken bao buns!

As ever it’s the condiments that really elevate these, the sharp and sweet pickles cut through the richness of the butter chicken, resulting in a taste explosion, with crispy onions and crushed toasted nuts for texture. You can of course use shop-bought baos; on days when I need a shortcut I buy frozen oyster shell or sandwich-style buns from my Chinese wholesaler, which can be steam cooked from frozen in 8–10 minutes. Though for days when you want to immerse yourself in the kitchen, have a go at my home-made buns! The recipe(s) can be found on page 135 of Desi Kitchen

You can plan ahead for Chinese New Year and make any of the other Indo-Chinese dishes from the book, like Chilli Chicken/Tofu/Paneer, Hakka Noodles, Vegetables Manchurian, or even a Szechuan dosa! Take your pick.

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Our Monday feels like a proper treat, and I think it’s something your family or loved ones would rush home for too! These are my carrot and kale bhaji burgers. I’m all about a little sauce, so it has to come with coriander and lime raita AND mango chutney plus a little pink pickled onion for piquancy 👌 Loaded with all the good stuff!

You’ll find the recipe on page 250 of Desi Kitchen and this is your sign to get cooking.

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I’m back in the studios tomorrow and CANNOT WAIT to share one of our favourite family recipes with you! This one’s a gem that you need in your locker as it will save you time, fuss & is much healthier than the traditional method… and these are all the clues I’m sharing for now.

So excited to work with the fabulous Morning Live team and crew again! Please tune in to BBC1 from 9.30am, get comfy and grab a brew or chai! 📺☕️🎬🌶️

For some people a biryani has a mystical property where pleasure meets an almost spiritual experience. Yep I’ll have some of that, what better dish than to combat this dreary weather!

Traditionally it would be cooked in a handi, a clay or copper pot, but you can use a casserole dish. My version follows the dum pukht method – the biryani will be sealed in puff pastry. I’m using chicken thighs in this recipe, but you can use any meat – or indeed vegetables and whole eggs. It’s opening up that pastry lid, when the aromas waft up, it’s like presenting a gift at the table. Serve with a cucumber and pomegranate raita. You’ll find the recipe on 104 of Desi Kitchen It’s the perfect Sunday feast!

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Made it through the first week back at work, so feel I deserve something extra special and my chilli cheese rarebit is ticking so many boxes! Plus I still have so much cheese in the fridge that needs using up. You could have this for brunch, lunch or dinner the way I see it! The curry oil is not essential but it really elevates a dish, make a batch this weekend and it will keep for ages. I like mine with a bit of wilted spinach and a fried or poached egg.

It’s the first weekend of 2024 and whatever you’re doing, I hope you have a wonderful one! ❤️

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I have 3 words to share with you that will give your new year a kickstart :

Dhal|Bhat|Tarkari

Lentils, rice & vegetable curry. My taste buds need spice right now and my body needs nutrition – I’m committing to couch to 5K this month & the Yorkshire Three Peaks later this year, so please wish me luck 🍀

Dhal, bhat, tarkari is an iconic staple across the different countries of South Asia, that varies from region to region and is based on what is seasonal. This recipe(s) is taken from the Nepali chapter of Desi Kitchen and what we have here is yellow dhal (washed, split mung dhal), aloo ko achar, which is a pickled potato dish and stir fried Swiss chard – which I’d replace with kale or turnip tops/greens which are bang in season right now. The different combinations of flavours could be infinite, but you can find these recipes on pages 128-131 So you can take this as your sign to get cooking, for comfort + wellness that tastes mind-blowingly good!

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Happy Christmas Eve! So this will be my last post of the year before I take a break from socials to enjoy the holidays. These are my pan seared scallops with coconut and cauliflower puree, crispy Carmarthen ham, turmeric roasted cauli, and a little drizzle of curry oil. I know it might sound a bit cheffy/bouji, but trust me, it’s dead easy to whip up. If you’re entertaining, as I am tonight, it’s great as you can make most of the components ahead and reheat too. Your guests will think you’ve gone to a lot more effort than you actually have – they key to great hosting! You can find the recipe as ever in Desi Kitchen go to page 301. Serve 2 as a starter, 3 as a main and add a potato side.

Before I do sign off, I wanted to say a HUGE thank you to everybody that has supported me this year, everybody that bought a copy of the book, cooked and shared a recipe, and generally helped to spread the joy of Desi Kitchen. It’s been such a momentous year, an absolute roller coaster at times, that I am so GRATEFUL for. As I come to reflect on the year – as we all will soon – I am grateful for the lessons I have learned, grateful for the opportunities, and blessed to have the people in my life that enrich it. Wishing you and yours the most wonderful Christmas!

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If you are down for a desi alternative to a traditional Christmas feast then look no further. Here’s my tandoori roast dinner. The secret to the best tandoori meat is firstly to have a recipe for a legit marinade, and secondly marinate your meat overnight to really develop the flavour. When it comes to poultry, I always remove the skin as it allows the spices to go deep into the meat, and double-bubble, it’s healthier.

A little hack I learnt from tandoori pit masters, when judging the Bradford Curry Awards this year, was to add pineapple juice to your tandoori marinade for elite level tender & juicy meat. The extra acidity acts to tenderise the meat proteins.

This roast has a very strong Punjabi accent and comes with creamed saag, spicy roasties and a makhani gravy. You’ll find the full recipe(s) on page 36 of Desi Kitchen Spice up ya Christmas!


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No festive spread is complete without a prawn dish on the canapé menu, and here’s what I’ll be making, coconut prawns with firecracker mayo. Be sure to use peeled prawns but with the tail kept on. That way you can then hold them by the tail, as you gobble up the prawn, then simply discard the tail - which make these the perfect finger food!


You will find the full recipe & know how on page 206 of Desi Kitchen Your guests will love you for making these, just as well really as they’re a doddle to whip up!

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So this is kind of a ‘pinch me’ moment… thrilled to tell you that you can catch me on from 9.15am tomorrow!! It’s the first day of the Christmas schedule so I feel VERY honoured to be doing the cooking slot, and it’s going to be jam packed with all things festive. You’ll have to tune in to find out what I’m going to make.

I have to say a HUGE thank you to the phenomenal team and crew who have made me feel so comfortable and at ease; it’s truly felt like being welcomed into the loveliest family, with arms wide open. What a privilege to work with them 🙌💕 I can’t wait for you to watch. 📺🎅🎄🎁

Happy first of December folks, the Christmas build up officially starts in our house from today! It’s become a tradition that we always treat ourselves to a side of salmon and of course it needs to have a little desi twist, so here is my Masala & Honey Side of Salmon. It’s an utter doddle to whip up, I use a Lahori style dry spice blend and add a little honey sweetness to complement the spice.

AND a little luxury doesn’t have to blow the budget, I got this half side of salmon from that famous German discount store beginning with L, and it cost me just over £8! Serve with ‘hot pink’ pickled onions, and a cucumber and pomegranate raita. You’ll find the recipe in Desi Kitchen as ever, check page 108 Make it, you’re gonna love it! ❤️

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Loaded puris with chana chaat and tandoori king prawns with all of the flavour bombs of mint and tamarind chutneys, the tang of yoghurt, pop of pomegranate seeds and crunch of crispy fine sev.

The prawns have their own spicy tomato sauce scented with fennel and star anise that marries so well with seafood. This puri pick n mix will get any party poppin’ and is the perfect excuse to wheel out your hostess trolley and lazy Susan! This is celebration food and perfect for marking Diwali too.

See page 30 of Desi Kitchen for the recipes

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I got your fake-away needs covered with this seekh kebab ‘naanwich’. This one’s got a Kashmiri accent, a nation famed for being meat lovers! Such is the dedication, on auspicious occasions like weddings, a ceremonial feast called a Wazwan – which involves a staggering 36 courses of mainly meat based dishes – is presented to guests. These kebabs are flavoured with fennel & fragrant basar masala, and wrapped in a lavasa naan. It’s utterly delicious and simple to make.

For those of you that follow more of a plant based diet, you can replace with a vegetarian kebab, which I make with leeks, beans, sharp cheddar, and chilli powder amongst other bits. You will find the recipe for my meatless kebabs on page 295 of Desi Kitchen and the seekh kebab pictured, on page 73

So no tapping on that take away app, let’s get cooking. This one’s bringing some weekend vibes ❤️

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Peshawari Bread & Butter Pudding. A classic pud with a delicious and decadent twist; flavours of almonds, sultanas, coconut and rose water, served with honeyed figs and lashings of cream. Autumn 🍂 comfort food at its finest that you are going to love!

You’ll find the recipe on page 110 of Desi Kitchen 📚Make it and you can thank me later ❤️

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I’m starting my week with this delicious Gujarati soul food, ravaiya, aka stuffed baby aubergines. This dish happens to be vegan, and the aubergines are filled with a flavour packed stuffing made from blitzing together peanuts, coriander, hot sauce and punchy spices like amchoor (dried mango powder). Serve with hot buttered chapattis fresh off the tawa!

I’ll avoid using the emoji as I believe it has an alternate meaning 🤪 but do tag the aubergine lover in your life… You’ll find the recipe on page 156 of Desi Kitchen

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Autumn weekends are all about slow cooking. We’re entertaining and the main course will be these beautiful lamb shanks with shalgam. Shalgam is turnip and you could also use swede, which is in season right now as well. The slow cooking yields a delicious peppery sweetness and, paired with lamb, spices and chilli heat – it’s bloomin’ gorgeous!

Meat on the bone adds a full-bodied depth of flavour, and teasing out the meltingly soft bone marrow is utterly irresistible! Be prepared to fight over that. This recipe is taken from the chapter on Kashmiri cuisine, you’ll find it on page 67 of Desi Kitchen It’s the basar masala that really sets this dish apart, notes of nutmeg, mace, clove, and other stuff I’m not going to tell you about, go and check it out as it’s all in the book… ❤️

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In need of a weekend comfort feast? I got you covered.

The weather has been a bit grim lately, it’s literally rained all week in Cheshire! So here’s a little inspo that will give you a big, warm cuddle, my Lamb Nihari Hotpot. It’s a mash up of 2 famous stews and made with lamb neck fillet, which is beautifully tender. I like to serve with a green salad and a fresh, crusty baguette to mop up the gravy. Though a little charred hispi cabbage would go down a treat too (there’s a separate recipe for that). You’ll find the recipe for the hotpot on page 240 of Desi Kitchen 📚 Make it, it’s going to be the next family favourite!

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Autumn has definitely arrived in Cheshire 🍁🍂 so for me that means it’s time for crumbles, pies and galettes to grace our table.

I call this my ‘Scrumpy Apple Galette’ because although my grandparents grew their own fruit and veg when I was a little girl - on the fruit tree front we had apples, pears and plums - as kids we occasionally felt the neighbour’s apples looked much juicer! Now I’m not saying I’m proud of it, but at the time the roulette of getting caught was a rite of passage. Did anybody else partake in scrumping as kids?

I would suggest paying for your apples or asking for consent from your neighbours these days, I hasten to add. You can switch up the fruit, with whatever’s seasonal; pears, plums, or strawberries and rhubarb earlier in the year. Also add a thin layer of frangipane at the bottom for a fancy touch. Match the spices to your fruit. Serve with ice cream or lashings of custard. Either way, you’ll find the recipe on page 253 of Desi Kitchen 📚

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As every cook book author will attest, the reason we write our words is to share and spread the joy of delicious food. To have the opportunity to teach people in person, get that real time reaction to each morsel devoured, is a real privilege. So I’m delighted to tell you that I’ve partnered with a local cookery school to teach Modern Indian Cookery Masterclasses. I’ll curate menus, dishes selected from Desi Kitchen as well as new ones, and take you on a culinary joy ride. It’s a really immersive experience where you’ll sit down and feast together once all of the courses are cooked, with a tipple or two along the way.

I’ll share the link to book in stories or you can go to www.foodsorcery.co.uk If you don’t live locally, that’s ok, it’s an excuse to visit Manchester & Cheshire! Let’s cook together!

Weekends call for curry that is next level & decadent in our house, and this pork shoulder vindaloo with crackling is knockout! The layers of flavour keep coming with this dish, from the mellowness of the roasted onion puree, to the punchiness of the vinegar, sweetness from jaggery and deep hum of flavour from spices like star anise, whole cloves and cassia. You can replace the pork with duck if you prefer it (use leg joints on the bone) and adjust the heat levels to your taste. Vindaloo should have a hot attitude but not one that overpowers your palate and requires dousing by several pints of lager! This is a most sophisticated curry and you’ll find the recipe on page 260 of Desi Kitchen Try it, instead of a traditional roast.

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Exactly where did the summer go???

Back to school routine today, and I’m cushioning the blow with something extra special to look forward to come home time. These are my lemon and cardamom mandazi; you can play around with the flavours to suit your taste and mood!

Mandazi is a much-loved triangular doughnut that’s popular throughout East Africa, taken for breakfast or as a teatime snack with hot coffee or spicy chai. This recipe is super quick and easy, no yeast or eggs required. Now mandazi aren’t usually sugar-coated, but mine HAVE to be. These are best eaten fresh and still warm, with the challenge being… to not lick your lips! You’ll find the recipe on page 230 of Desi Kitchen in the chapter on the African Indian community and they’re absolutely something you need to make this week!

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Thrilled to be demonstrating at the RHS Bridgewater Festival of Flavours on Saturday 9th September. I’ll be live in the marquee at 3pm and cooking up one of my favourite dishes from my cookbook Desi Kitchen – crab cake tikkis with a tarka celeriac remoulade.

You can book tickets for garden entry via the RHS Bridgewater website and I’ll share the full link in stories. Hope to see some of you there!



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Whenever I go on holiday to Europe, there always comes a point when I start to crave spice, that hit of a roasted masala, the fragrance of green cardamom, the earthiness of cumin or the gentle tingle of chillies on my lips.

This is the dish I was dreaming of while I was in France, the elegant and sophisticated flavours of this rolled sole in a kiri hodi sauce. It’s taken from the chapter on Sri Lanka, I’ve restrained my use of spices in this recipe so the delicate sole isn’t overpowered; kiri hodi is a very mild coconut sauce and I’ve served on a nest of samphire. The garnish of a little chilli oil, toasted coconut and crispy curry leaves add a delightful pop of heat and texture, and it’s a really easy and simple dish to pull together. As a self-confessed carb addict it’s the gleeful mopping up of the sauce with pol roti or paratha that makes the meal complete.

You’ll find the recipe on page 202 of Desi Kitchen, retail links if you don’t already have a copy are in my bio

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As the weather is so ropey at the moment here’s a pie for all seasons! A pie always equates to comfort food to me as does keema, and with the filo casing it’s still lovely & light. Most importantly come rain or shine it’s guaranteed to put a smile on your face.

You’ll find the recipe on page 46 of Desi Kitchen I serve with a kachumber salad and a dollop of thick garlicky labneh.


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My ‘guilty pleasure’ very often involves some form of fried chicken and weekends are all about indulgence as far as I’m concerned. This throwback chicken in a basket is packing 🌶️ + masala and enthrals all of my taste buds, the Colonel can keep his secrets I’d rather make my own.

You’ll need plenty of napkins as this recipe is for seriously JUICY chicken! You’ll find the not-so-secret ingredients and method on page 102 of Desi Kitchen Finger lickin’ guaranteed!


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I was going to post about Goan vindaloo, inspired by an imminent trip to Portugal, but when your debut cook book gets a shout out for being “wonderful” from and that’s gotta make it to the main grid!!! These brilliant ladies embody women supporting women and amplifying desi voices & narratives in the most positive way, which is SO cool and I have respect to the MAX for that!

Thank you both for your kindness, I’m very humbled and grateful 🙏💕

Here’s my jewelled cauliflower rice salad, as it’s all about the salads right now. It’s the perfect dish for feasting and sharing if you find yourself entertaining and requires a minimal amount of effort. I’ve added crispy onion, spinach and potato pakoras to make this a complete dish and serve with a yoghurt and walnut chutney that draws on the flavours of Kashmir.

You’ll find the recipe on page 78 of Desi Kitchen – the chutney & pakora recipes are in the same chapter. This salad is also fabulous with grilled meats and various kebabs – for the committed meat eaters, as most Kashmiris are. You can switch up the grain with freekeh, giant cous cous or poha (flattened rice).

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