Melanie May - Travel Eat Write Repeat

Improve your Indian cooking with these tips, tricks and spices.

Bursting with flavour and heat and contrasting textures.

My tried and tested (since 1998) University tandoori chicken.

Prawns in garlic and chilli olive oil inspired by my time in Madrid.

Easy chocolate cake with salted caramel and chocolate frosting.

Salted caramel sauce made with agave or with golden syrup.

This recipe makes a delicate, lemon yogurt cake with sweet sultanas.

Fluffy, lemon and yoghurt scones with a tangy citrus glaze.

Soft-baked lemon and ricotta cookies with a zesty citrus glaze.

My recipe for traditional Italian Easter cake Pastiera Napoletana.

A soft sponge pudding with stewed fruit and a crunchy topping.

Coconut cookies with a crunchy outside and chewy middle.

My recipe makes crunchy and spicy ginger nut biscuits.

My Mississippi mud cake is a rich, chocolatey American classic.

My lime and coconut macaroons recipe is inspired by Mexico.

Juicy, flavourful, gluten-free, quinoa turkey meatballs.

My quinoa salad with halloumi is protein-rich and full of flavour.

My quinoa porridge is gluten free and full of plant protein.

Scrambled eggs avocado toast is rich in Omega-3 fatty acids.

My spelt bread is free from food allergens and is easily adapted.

My mango and chicken curry is a one-pot dish baked in the oven.