This is inspired from a NYTimes cooking recipe – an app that I have been scouring for inspiration instead of wasting time on Instagram. I saw a tomato rice recipe that inspired me to take a twist on it. Tomato and soy sauce is a wonderful combination and not used enough in my opinion. The tomatoes are blistered gently in a pan with flavours of ginger and garlic, and the a touch of soy sauce, with scrambled eggs, rice, veggies (mushroom works best here in my opinion), spring onions and toasted black sesame seeds – a beautiful umami dish.

This is a real surprise package flavour bomb. Previously I've been hesitant to integrate too much fruit into savoury dishes, but this combination of sweet grilled pineapples cubes with lot's of spicy chilies, soya, ginger, garlic and basil is a sheer delight. I also add in scrambled eggs because that just makes it perfect.

Savoury This is simplicity at its very best. Because kale and I… well… let’s say I don’t really enjoy it so much. There is a level of tolerance to leafy greens I have due to a very bad experience that still leaves me shuddering in fear. So… I do what every grandmother says, cook the greens – I chop up the kale – and massage them with olive oil (at least kale gets its own urban clap masseuse!). Sprinkle with some salt and pepper, and leave for at least 15 minutes – this softens the tough leaves, and I also use up all the stems for added crunch –  which gets marinated as well. Paired with garlic pretty much fried in butter, tossed with rice – this is the ultimate rice dish. Top with a fried egg for protein or grilled tofu/paneer – it all works well. Here’s to good health! The Recipe Serves Cook time: 20 mins Serves: 4 Ingredients 1-2 cups kale, chopped 1 tsp salt ½ tsp pepper 2 tsp olive oil ½ cup rice, soaked and rinsed 2 cups vegetable stock (optional) 1 tsp salt 1 tbsp minced garlic 1 tbsp butter ½ tbsp olive oil chopped nuts (optional) Instructions Massage 2 tsp olive oil, 1 tsp salt and pepper into the chopped kale and set aside to soften In the meantime, cook the rice in stock with salt until cooked through Allow to cool completely Then in a large pan add butter, olive oil and garlic and cook on low flame until deliciously fragrant, and garlic pieces start to turn golden – this may take about 7-9 minutes Then add the marinating kale and combine Sauté for a few minutes and then stir in the rice gently to combine Check for salt – remember you’ve put salt in the kale as well as rice already. Serve hot with chopped nuts