Time For Turmeric

Want to reap the health benefits of this super spice? Try these delicious, new recipes.

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A few years ago, most of us knew turmeric as the Indian spice that turned our curries an exotic, golden hue. Then, science revealed the extent of this ancient spice’s anti-inflammatory powers and a new food trend was born. Healthy foodies have swapped their cappuccinos for turmeric lattes and golden mylk; chefs are using turmeric in an array of unexpected dishes, and supermarkets are stocking fresh turmeric root (it's sweeter than the powder). It’s a trend worth trying. Not only does turmeric boost everything from gut health to skin healing; it works well in savoury or sweet dishes. ‘Turmeric can be used raw or cooked,’ says chef Kate Adams author of new book, The Turmeric Cookbook (Aster, £10) ‘You can grate it into dressings, ice cream or tonics or add a little to soups and stews.’ Here are three of her recipes to try.

YELLOW RICE WITH COCONUT HALLOUMI

SERVES 2

This coconut-fried halloumi is a treat with a bowl of steaming, yellow rice.

Ingredients

Zest of 1 lemon

1 tsp ground turmeric

1 tsp ground ginger

2 tsp yellow mustard seeds

150g basmati rice, rinsed

300ml hot vegetable stock

8 kaffir lime leaves

100g halloumi cheese, cubed

Flour, for dusting

1 egg, beaten

50g coconut flakes

Vegetable oil, for frying

Apple blossom flowers (or mint sprigs), to garnish