this month’s
SEASONS
A recipe that offers a moment of calm and connection, inspired by my Pakistani heritage and Scottish life.
SUMMER CHAAT CRANACHAN
A recipe for cardamom saffron honey infused summer fruit with buckwheat, and oat cream - to support acceptance and making time.
Food that nourishes inner appreciation is this month's inspiration. I’m sharing a simple recipe, one that is based on a confluence of my Pakistani heritage and Scottish influences since I moved here.
When we take the time to make something simple by combining nature, flavour and care we nurture our creative spirit. This recipe is based on cranachan the traditional Scottish raspberry, oats, heather honey and whisky dessert and Pakistani street food fruit salad called fruit chaat - where piquant spices combine with seasonal fruit.
I invite you to take a few moments out of your day to be mindful when buying the ingredients, make it your time - and then create this recipe slowly, savouring every second and when your sit to savour it - take time to reflect on the power of this month, the act of self-acceptance and all the freedom it offers.
SUMMER CHAAT CRANACHAN
For the infused honey:
3 tbsp organic raw honey
1 pinch saffron, infused in 1 tsp hot boiling water
3 green cardamom pods, crushed finely
For the rest of the fruit salad:
Handful of sliced, mangoes, strawberries, peaches, oranges, any fruit of the season
3 tbsp whipping oat or diary cream, add 1 tsp of the infused honey to this while whipping
3 tbsp puffed buckwheat, toasted on a dry hot pan until lightly brown
A few mint leaves for garnish
Method
Chop the fruit and plate it up. Make the infused honey by combining all the ingredients and setting it aside for 10 minutes before using. Whip your cream of choice and toast the buckwheat.
Top the fruit with a drizzle of the infused honey, some cream and toasted buckwheat. Eat immediately, but savour each time - maybe make this during a break from writing or every day life. Make this act of making this salad a ritual, a time for you.