|This beautiful recipe for unyeasted paratha was shared with Henrietta Inman, Wakelyns resident cook and baker, by Lakshmi, who visited during the apple harvest.|
My wonderful friend Maisie has been coming to help me at Wakelyns over the summer, picking fruit, preserving, pickling, baking and sharing ideas. On a day of apple picking for Ian, who’s making juice with the Wakelyns apples, Lakshmi, from Pondicherry and Cuddalore in India, came along too. In the afternoon, just after the squash had been harvested too, Lakshmi shared her mother’s paratha recipe with us and we made these with a delicate fig leaf raita.
The earthy wholesome flavour of the YQ dough with the sweet squash and fragrant coriander filling is lovely. They look and taste very impressive but are simple to make and well worth it. Thank you so much Lakshmi and Maisie for spreading and sharing your cooking joy and magic with me and Wakelyns!
Kuri or Hokkaido squash filling
Fig Leaf, Apple and Cucumber Raita
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This easy and versatile dish makes the most of seasonal fruit for a superb late summer dessert - or even a whole meal! It's especially lovely made with little yellow mirabelle plums, which have a wonderful honeydew sweetness.