A steamed English pudding with black peppercorn, honey and orange. Just like Lady Violet of Downton Abbey.

Braised Napa Cabbage with Red Lentils.

Hot Chocolate spiced with cinnamon and a dash of whisky.

Mini wholegrain spelt pies (crust requires no shortening) stuffed with apples stewed in mulled wine.

Fresh garlic and a few aromatic spices season this delicious lamb roast.

Indian Eggless Cookies – Nankhatais with cocoa, cinnamon, sea salt and a hint of black pepper.

A vegetarian version of the popular barbecue sandwich that hits the delicious sweet, sour and hot barbecue notes.

Sweet Potato Pie with a flaky, light whole-wheat crust seasoned with Chinese 5 spice, ginger, molasses and a little whiskey.

Butternut Squash Ice cream with Caramel Sauce.

Brandied gingerbread cake with buckwheat flour, greek yogurt (non-alcoholic options included).

Chocolate genoise layer cake with raspberry flavored swiss buttercream frosting.

Edamame-stuffed fried Indian Bread or Khasta Katchori- this traditional Indian classic is revamped with a spicy edamame filling.

Ginger, tamarind and a dash of honey to flavor up those shaved brussels sprouts, my favorite way to eat these guys!

Sea salt chocolate muffins – multigrain and wholesome, the perfect way to start the day!

Sriracha Pumpkin Soup, the perfect way to warm up in fall.

Warm and creamy, cheddar, avocado, lime and shell pasta from the new cookbook Melt.

Sweet potato, nutmeg and honey make this the perfect dessert for fall.

A fall-themed spiced granola bar recipe sweetened with molasses and honey.

A traditional Indian frozen treat, made with Sapota/Chikoo fruit and cinnamon, that’s perfect for autumn.

Dragon fruit pudding, light sweetened with rambutan and low-fat coconut milk

A decadent yet easy to prepare chocolate tart with a gluten- free crust.