Anjum Anand's spiced pepper and feta cornbread
Presenter and bestselling food writer Anjum Anand joined us for a webchat on Thursday 20 March.
We've got two recipes for Mumsnetters to try from her new book Anjum's Quick and Easy Indian.
Spiced pepper and feta cornbread (serves 8-10)
Anjum says: "In rural Punjab, they have an amazing meal that consists of a combination of local greens cooked into a mash with lots of butter, accompanied by fried maize flatbreads. This got me thinking about a modern, easier version of the flatbread, which took me to one of my favourite things: cornbread. I have spiced it up and it's absolutely wonderful. This works so well with so many different dishes in the book.
1 tbsp vegetable oil
1 tsp cumin seeds
4 small spring onions, chopped
0.5 large red pepper, chopped
1 green chilli, finely chopped
25g unsalted butter
125g fine polenta
125g plain flour, sifted
2 tsp baking powder
0.5 tsp fine sea salt
0.5 tsp bicarbonate of soda
100g plain yogurt
200ml whole milk
75g feta or other cheese, crumbled
- Preheat the oven to 200°C/400°F/Gas Mark 6. Line a 23cm round springform cake tin with baking parchment.
- Heat the oil in a small non-stick saucepan. Add the cumin seeds and, once they're aromatic, add the spring onions, pepper, chilli and butter and cook for four or five minutes, or until the pepper is soft.
- Mix together the polenta, flour, baking powder, salt and bicarbonate of soda and make a well in the middle.
- Mix together the eggs, yogurt and milk in a jug and pour into the well, whisking together to amalgamate. Stir in the contents of the red pepper saucepan and the feta and pour into the prepared tin.
- Bake for 20–25 minutes, or until a cocktail stick inserted into the centre of the cake comes out with moist crumbs attached to it. Remove from the oven and set aside until cool enough to handle.
- Take out of the tin, remove the baking parchment and cut into wedges to serve.