Anna's Family Kitchen

Anna's Family Kitchen Recipe developer, home cook and blogger.

Thank you so much to the hundreds of lovely people who have sent kind messages over the past couple of days. We’ve had a...
01/09/2026

Thank you so much to the hundreds of lovely people who have sent kind messages over the past couple of days. We’ve had a fairly restful weekend and yesterday I really enjoyed pottering around the kitchen with my daughter, making batches of some new Indian-inspired dishes for dinner and to see us through the week.

We had Prawn Pathia (you can find the recipe in my cookbook Spinning Plates), Coconut Daal, Spiced Courgettes and a lovely aubergine creation that Mia made. The recipe for the Coconut Daal is below, but here’s how I made the Spiced Courgettes.

At this time of year I’m always looking for new ways to use courgettes. I admit they’re not the most flavoursome of vegetables, but I love them for that — they take on spice so well.

I seared the courgettes in a hot pan with a little neutral oil, then set them aside. I then added 1 tsp each of cumin seeds and mustard seeds and 8 dried curry leaves (put a lid on as the mustard seeds are like fireworks!) After a minute or two, I added 1 tsp ground turmeric, ½ tsp chilli flakes, ½ a chopped onion, 2 tsp chopped ginger and 2 crushed garlic cloves.

Then in went ½ a can of chopped tomatoes and 1 tsp salt. I brought everything to a simmer and, when ready to serve, returned the courgettes to the pan to heat through for a minute or two.

It’s such a great way to use up courgettes, & if you make a big batch, they’re brilliant served as a side during the week, added to salads or simply picked at straight from the fridge!

INGREDIENTS for 6 portions of Coconut Daal

2 tbsp coconut oil
1 tbsp ground cumin
1 tbsp mustard seeds, crushed
2 tsp turmeric
2 tsp chilli powder
1 tbsp ground coriander
3 garlic cloves crushed
1 tbsp grated ginger
2 tsp salt
200g moong or red lentils
400g chopped tomatoes
400ml coconut milk

METHOD:

Heat the oil and add all the spices. Cook for two minutes before adding the onion. Soften for a few minutes then add the garlic & ginger.

Rinse the lentils & add them to the pan.

Add the salt, tomatoes & coconut milk. Bring to a low simmer. Cook for 30 minutes or until the lentils are cooked. The Daal should be loose. Add a splash of water if the Daal is drying out.

Yesterday we said goodbye to my beloved Mum. She fought the bravest fight against Parkinson’s for 18 years, refusing to ...
29/08/2026

Yesterday we said goodbye to my beloved Mum. She fought the bravest fight against Parkinson’s for 18 years, refusing to let the disease define her. Even when faced with the devastating Lewy Body Dementia that came in her later years, she never gave in.

I will remember her as my glamorous, funny, warm and fiercely independent Mum. As Glam-Ma, arriving in her convertible Mini, sunglasses on, immaculately turned out and with a carrier bag overflowing with snacks for the grandchildren.

I’ll remember her red lipstick, perfect red nails, immaculate home and love of fashion — she worked at the London College of Fashion for 15 years. Her flower arranging and, above all, her beautiful garden, which she designed and created herself and which won Kent Garden of the Year in 2018, ten years into her illness.

She was a feminist before it was cool, an amazing example to me, my children and my nieces, and someone who truly lit up every room she walked into.

You fought so bravely for so long, Mum, right until the end. I will always remember you as sassy, stylish, smiling and full of life.

You were taken too soon, Mum, just a few weeks before your 75th birthday.

I will love you always. ❤️

27/08/2026

Gyoza Noodle Bowls

I have never, ever been so happy to see rain! The Kent countryside is already looking better for it. It would be a step too far too say it’s soup weather yet, but these noodle bowls are exactly what I fancy for lunch today. They’re ready in less than 15 minutes so perfect for these long school holidays or for over the weekend when the meal train seems never ending. Shop bought gyozas which are so good are a freezer staple for me but sometimes I make these noodle bowls minus the gyozas. As always, play around with the veg you have in the fridge and freezer. A bag of edamame beans in the freezer is so handy.

The full recipe is below or can be found on page 30 of my book, Spinning Plates available from Amazon, Waterstones or from the link in my bio.

Ingredients:
1 litre ramen stock (see recipe below or use shop bought)
12-16 gyozas
4 noodle nests
200g Tenderstem broccoli, chopped or another green veg
4 spring onions
2 tbsp soy sauce
Chilli oil or sriracha to serve

For the homemade ramen stock:-
1 litre chicken stock
1 tbsp ginger chopped (or use lazy ginger)
2 garlic cloves crushed
1 chilli chopped
5 tbsp soy sauce
3 tbsp mirin or white w**e
1/2 tsp Chinese Five Spice

Method:
If making your own stock, add all the ingredients to a pan and simmer for 10 minutes. Otherwise pour in the ready made stock.

Heat a large shallow pan and add 1 tbsp oil. Add the gyozas straight to the pan from frozen. Arrange them flat side down. Colour for 5 minutes then add 60ml water to the pan and pop a lid on.

Whilst they’re cooking, add the noodles to the stock along with the broccoli. Simmer for 5 minutes.

Lift the noodles out of the pan into bowls and ladle over the broccoli and stock.

Sprinkle with the spring onions and then top with the gyozas.

Finish with a little soy sauce and a drizzle of chilli oil or sriracha.

Adaptations:
Use vegetable stock and veggie gyozas for a vegetarian bowl
Use chicken stock and gyozas for meat eaters
Use vegetable stock and prawn gyozas for fish lovers

24/08/2026

Chickpea & Sweet Potato Curry

If you’re looking for an easy curry that’s quick, healthy, hearty and kind on the purse, give this chickpea and sweet potato curry a go. It’s packed with plant protein, full of flavour and ready in around 30 minutes.

A handful of fresh spinach wilted through at the end is a great addition too.

It freezes really well too, so make a big batch and stash some away for another day.

The full recipe is below or comment “chickpea” and it will be sent straight to your inbox.
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INGREDIENTS for 4:-⠀⠀⠀⠀⠀⠀⠀
1 tbsp oil (coconut is ideal)
1 onion chopped
3 garlic cloves crushed
1 tbsp grated or lazy ginger
1 tbsp ground coriander
1 tbsp ground cumin⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tsp turmeric
1/2 tsp chilli flakes
1 tsp salt⠀⠀⠀
500g sweet potato peeled and cubed
700g chickpeas and their stock⠀⠀⠀⠀⠀⠀⠀⠀⠀
400g, chopped tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀
400ml coconut milk⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Soften the onion for a few minutes before adding the garlic and ginger.

Cook for a minute then add all the spices.

Add the sweet potato. Cook for a couple of minutes before adding the chickpeas and chopped tomatoes.

Stir and bring to a simmer. Cook for 10 minutes.

Add the coconut milk and cook for 10 minutes more. Use a knife or skewer to check the sweet potato is cooked.

Serve with rice or Indian style bread and enjoy!

Back to Manchester today for a menu planning and tasting meeting with the wonderful Women of the Year Awards & Luncheon ...
19/08/2026

Back to Manchester today for a menu planning and tasting meeting with the wonderful Women of the Year Awards & Luncheon team.

The Women of the Year Awards takes place on October 9th at the brand new City Hall development at The Etihad Stadium, Manchester, and this is my fourth year creating the menu with the lovely Delia-Maria Asser 🇪🇸🇬🇧👮🏼 , former MasterChef finalist.

The best bit? On the day, we stay out of the kitchen, enjoy ourselves and let the amazing catering team at The Etihad bring our creations to life for 450 guests.

13/08/2026

Ramp training for my old girl and wilful youngster. Of course I ended up lifting them both in. Any tips?

Usual service will resume tomorrow on the front. I’m going to sit the shade and write up last nights courgette lasagne. I’m overrun with courgettes at the moment so am trying to find different ways of using them.

15 minute Prawn Goan Curry - for when you’re either in a hurry (always!) or simply don’t want to overheat in the kitche...
12/08/2026

15 minute Prawn Goan Curry - for when you’re either in a hurry (always!) or simply don’t want to overheat in the kitchen. If you’ve got prawns in your freezer and a can of coconut milk in the cupboard, you’re all set. Feel free to add any green veg but I like green beans in this. You could switch the prawns for a firm fish. You could also use strips of raw chicken or add leftover cooked chicken to this versatile curry base.

INGREDIENTS for 4:

700g raw king prawns (if frozen leave in a colander to defrost)
1 tbsp ground nut
2 garlic cloves crushed
5cm ginger grated or chopped
2 tsp paprika
1/2 tsp turmeric
3 tsp ground coriander
2 tsp ground cumin
5 curry leaves
2 tsp brown sugar
1 green or red chilli chopped
400ml coconut milk
Juice of 2 limes
200g green beans topped and tailed and halved
150g fresh mango, cubed

Heat a pan and add the oil. Add the garlic, ginger, curry leaves, chilli and all the dried spices. Stir for a minute or two before adding the coconut milk and sugar

Simmer for a minute then add the green beans.

Simmer for 5 minutes then add the prawns mango and lime juice.

Simmer again for 5 minutes and serve!

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