Monday, 21 September 2015

Butternut squash loaf cake

I am part of The Happy Egg Co. Taste 100 Blogger network comprising of taste makers and I absolutely love it. They send us challenges every month with of course a winning prize, and its one of those emails i absolutely look forward to. In fact I won the May challenge which was photography and styling oriented and was pretty stoked to have Marte Marie Forsberg select my post as the winning entry. I won an 8 course tasting menu meal for two at the award winning L'Atelier de Joel Robuchon and i cant wait to check out the place (waiting for an occasion to celebrate to make a booking).
In July The Happy Egg Co. decided to rustle things up a bit and organised a baking masterclass for bloggers at the Central Street Cookery School. It was conducted by Bee Berrie of Bee's Bakery and it was an afternoon filled with baking. We made a sponge cake and went berserk flavouring it, layering it and decorating it, an Eton Mess, an easy version of puff pastry and Custard tarts. By the end of the evening we were all in a sugar coma, but absolutely satisfied with our work and went back home loaded with all the goodies.
The fact that i had to distribute my custard tarts on the bus back home and among friends that weekend is another thing (I would have ended up eating it all on my own if i hadn't done that). I now use only Happy Eggs at home (thanks for the vouchers) and love the sizes they come in. I had some left over butternut squash after the gnocchi expedition and I put it to good use in this super moist butternut squash loaf cake with all the flavours (and colours) of autumn, not to mention how easy it was to put this together.

Recipe adapted from here (makes 2 large loaves or 3 small loaves)
Plain flour- 1 3/4 cups
Baking powder- 1 tsp
Baking soda- 1/2 tsp
Salt- 1/2 tsp
Ground cinnamon- 1/2 tbsp
Ground nutmeg- 1/2 tsp
Ground allspice- 1/2 tsp
Granulated sugar- 1 1/4 cups
Eggs- 2 large
Vegetable oil- 1/2 cup (any flavourless oil can be used)
Milk- 2 tbsp (refer notes)
Vanilla extract- 1/2 tsp
Butternut squash purée- 7 1/2 oz ( a little less than 1 cup) (refer notes)
Preheat oven to 175C and line your baking pans with baking paper.
Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice together till well combined.
In another bowl whisk together the sugar, eggs, oil, milk and vanilla until well combined. This may need a bit of work, but absolutely achievable by hand and you don't need an electric mixer.
Add the squash puree and continue to mix well.
In batches, add the flour and fold until just combined, and no traces of flour is visible. Resist the urge to over mix.
Pour into the prepared cake tins and bake in the middle shelf of the oven for 35 to 40 minutes (for small loaves and around 1 hr for a large loaf) or till a skewer inserted into the centre comes out clean.
Cool completely on racks, after which you can wrap them in cling film and refrigerate for up to a week.
Notes: The butternut squash can be replaced with pumpkin purée, mango puree or any fruit purée for a different flavoured cake.
To make butternut squash purée, slice the squash into two, apply some oil on each side and roast in a 200C oven for about an hour or until tender. Keep aside to cool and scoop the flesh into a food processor/blender and make into a purée.
If you find that your purée is quite watery, avoid adding the milk.

With thanks to The Happy Egg Co. for inviting me to the baking masterclass and for the vouchers to be redeemed at supermarkets.

Thursday, 17 September 2015

Sri Lankan beef smore

This beef pot roast of sorts has been quite popular. I served it at a Christmas party a couple of years ago and got some good reviews and the recipe has been passed on to friends and family over the years. I made it so often for a while and then decided to go off it for the longest time. I find something i like and i eat it or make it till i get sick of it and then not look it at forever. This was something like that, only I went back and made it again last week and fell in love with it all over again. I had a good enough reason too...
...a gorgeous piece of meat from Donald Russell, Britain's leading mail order meat supplier. They are based in Aberdeenshire and guarantees the best-tasting meat you'll ever find. From traditional cuts of naturally reared beef, pork and lamb to more contemporary ones like game and veal, they have quite a wide range of products. They also have a unique collection of marinades for different kinds of meat, which is worth checking out when you've run out of ideas to impress.

My handsome piece of meat came nicely packed in a chilled box, shock frozen and i removed it immediately and transferred it into my freezer. It was a large thick piece of meat, so i had to thaw it at room temperature for quite a bit of time. The quality of meat was excellent and i can safely say, one of the best so far. We paired the beef dish with a full bodied red wine, and mashed potato and vegetables to soak up all the gravy. It was so difficult to make the end product look nice in the picture. But trust me it tasted fabulous.

Recipe adapted from At Home with Madhur Jaffrey (serves 4 as part of main meal)
Beef shoulder/ brisket meat- 1kg, tied as a roast
Salt- to taste
Pepper- to taste

Coriander seeds- 4 tsp
Cumin seeds- 1tsp
Fennel seeds- 1 tsp
Fenugreek seeds- 1/4 tsp

Oil- 3 tbsp
Cinnamon stick- 1, 2 inch piece
Cardamom- 3 pods
Cloves- 3 pods
Onion- 1 large, finely chopped
Ginger- 1 tsp, peeled and finely chopped
Garlic- 1 tbsp- peeled and finely chopped
Chilli powder- 1 tsp
Tomato paste- 1 tsp, diluted in 1/4 cup water
Red wine vinegar- 2 tbsp
Chicken stock- 1 1/2 cups
Coconut milk- 1 cup
Pat dry the piece of meat and season generously with salt and pepper on all sides.
Dry roast the coriander, cumin, fennel and fenugreek seeds for about 2 to 3 minutes or till fragrant, keep aside to cool and then grind to a fine powder.

Heat a pressure cooker over medium-high heat and sear the meat on all sides, to tap in all the flavour. Transfer to a plate and rest.
Reduce heat to medium and into the same pressure cooker add the cinnamon, cardamom and cloves and sauté for a couple of seconds, making sure you don't burn them.
Add the onions, ginger and garlic and continue sautéing till the onions turn a golden brown and the raw smell from the garlic and ginger disappears, around 7 to 8 minutes on medium heat.
Add the ground masala powder and chilli powder and stir well.
Pour in the diluted tomato paste and continue to stir, till oil slowly starts appearing on the sides.
Add the red wine vinegar and chicken stock at this point and bring to a gentle boil.
Check for salt and add if needed
Carefully place the seared meat , along with any juices, into the gravy, ladle over some of the liquid and close the pressure cooker.
Wait for steam to appear and put on the weights. Reduce heat to low and cook for about an hour.
You will have to play this by ear because cooking times depend on the cut of meat and your pressure cooker. For me, one hour was perfectly fine, in fact 50 minutes to be precise, as the meat was almost fall off consistency.
Open the cooker and stir in the coconut milk.
Bring to a boil and turn off the heat.
Transfer the meat to a chopping board and slice lengthwise.
Place on a serving tray/ bowl, pour over the gravy and serve with crusty bread or mashed potatoes and steamed vegetables like how we did :)

Notes: Original recipe calls for slow cooking in an oven, covered, at 175C for 2 1/2 hours, while basting and tuning at intervals.
I'm thinking this recipe would be just as fine with stewing beef pieces.

With thanks to Donald Russell for sending me the gorgeous piece of meat.

Tuesday, 15 September 2015

Grana Padano Italian Cooking Maestro blogger challenge

Grana Padano is a cheese I'm familiar with, and so very happily welcomed the cooking challenge judged by none other than the renowned Italian Chef Francesco Mazzei. I was supposed to create a starter and a main or a main and dessert using the cheese as the star ingredient. Broke my head about if for a few days and then the surprise fresh produce and grocery arrived at the door, courtesy Grana Padano, and i knew i had to make use of the beautiful butternut squash, if not for the autumn transition period we are in.

I decided to do a starter of posh chips with truffle oil and Grana Padano, and a main course of butternut squash gnocchi with sage and burnt butter. Although I've tied making pasta at food events and in cookery schools I never thought I'd attempt making something similar at home. I've had gnocchi at restaurants and knew it was not one of those easy to make things. Of course the food blogger in me wanted to try it at least once, and this just happened to be the best time to experiment.

PS: I think my favourite kitchen equipment as of now is the microplane grater. OMG its the best and i have been putting it to good use. Thank you Grana Padano for opening my eyes to the world of micro grating :)

Truffle chips with Grana Padano (Serves 2 as a starter)
The truffle chips turned out so so good. I first tried it at the gorgeous bar at the Renaissance Hotel in St Pancras and have been meaning to try it at home ever since. They were a breeze to make and was delicious, not to mention all posh with the truffle oil and cheese. Very happy with how it turned out and the cheese was most certainly the star of this dish. 

Potato- 300 gms, peeled and sliced into thin strips
Olive oil- 2 tbsp
Salt- to taste
Truffle oil- 2 tbsp
Parsley- 1/2 tsp (fresh or dried)
Grana Padano shavings- 1/4 cup
Coarse sea salt- to season
Preheat oven to 200C and line a baking tray with silver foil.
Toss together the potato, olive oil and salt in a mixing bowl and arrange them on the baking tray. Make sure they don't overlap.
Bake for about 30 minutes, flipping the potato strips after about 15 minutes and spraying/ brushing on some more oil if required.
The potatoes are done when a fork goes through easily, and are crisp, but not burnt.
Toss the potatoes with the truffle oil (generously rather) and parsley and transfer to a serving plate.
Top with the Grana Padano shavings and garnish with sea salt and serve warm.

Notes: For a spicy kick, toss the potatoes with some red chilli flakes. Another flavour would be garlic which would work really well with the cheese and truffle flavour
You can also jazz up your frozen fries like this.

Butternut squash gnocchi with brown butter and sage (recipe adapted from Bon Appetit Magazine Oct 2010 issue)
The gnocchi proved to be quite a bit of work but I'm glad i tried it. The sage and butter combo is a unique one and not everyone's cup of tea (the husband hated it) so if you are sceptical, add in a dash of cream, season with salt and pepper and let the grated Grana Padano flavours do all the work.

Butternut squash- 500 to 600 gms
Olive oil- 1 tbsp
Garlic powder- 1 tsp
Thyme- 1/4 tsp (dried or fresh)
Potato- 500 gms
Grated Grana padano cheese- 3/4th cup
Egg- 1
Nutmeg powder- 1 1/2 tsp
Salt- 1 tsp
Plain flour- 1 3/4 cup + more for dusting

Butter- 3 tbsp
Fresh sage leaves- 5 to 6
Grated Grana Padano cheese- to garnish
Preheat oven to 220C and line a baking tray with silver foil.
Slice the butternut squash in half and discard the seeds.
Mix together the olive oil, garlic powder and thyme.
Place, cut side up, on the baking tray and pour over or brush on the olive oil mix.
Roast until tender, for around 1 hr. (Check by inserting a knife inserted into the middle of the squash, and it should go through easily)
Keep aside to cool and then scoop out the flesh and transfer to a sauce pan and puree either using an immersion blender or alternatively you can do so in a food processor.
Cook the puree over medium heat for about 10 to 15 minutes or till all the moisture has evaporated.
Transfer 1 cup of the puree into a large mixing bowl.

While the squash is cooking, get started on the potatoes.
Peel and slice the potato into big chunks and place in a microwave safe bowl.
Cover and cook on high in the microwave for about 6 to 7 minutes or in boiling water until very tender.
Drain and pass the potato through and potato rice or use a grater and grate the potato finely. Measure 2 cups and transfer to the mixing bowl with the squash puree.
Once cool, add the remaining ingredients- cheese, egg, nutmeg and salt and flour and mix together using a wooden spoon till they all come together. Add more flour if its too sticky.
Lightly flour a surface and knead the dough till just smooth. Don't over work it.
Place it back in the bowl and refrigerate to make it easier to work with it.
Line a large baking tray with baking paper and lightly flour it. Also flour the work surface.
Divide the dough into 8 and working with one piece at a time roll the dough out into a 1/2 inch thick rope.
Cut the rope into 3/4th inch pieces and working with one piece at a time, roll it on the back of a fork to have the ridges in tact. This takes a bit of time, but worth it.
Transfer them to the baking sheets and once you done with all of the dough, cover loosely with a cling film and refrigerate till ready to cook.

Boil water in a large pot, season with salt.
Cook the gnocchi in batches until tender, around 15 minutes.
Use a slotted spoon and transfer them on to a kitchen towel. Cool and use as needed.
Melt the butter in a frying pan until golden brown, stirring continuously.
Add the sage and stir for a minute after which you add the gnocchi and cook for about 10 minutes or so, making sure they are coated with the butter.
Season with salt and pepper and transfer to a serving bowl.
Generously sprinkle some more Grana Padano and serve hot.

Notes: I didn't use up the entire batch, maybe 2 cups of gnocchi for both of us. I froze the remaining.
There was about a cup of squash left and i used it up in a cake.

With thanks to Grana Padano for the ingredients, welcome kit and grocery voucher sent over to undertake this challenge.

Monday, 7 September 2015

Beef 360, the Science of Steak

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Both of us love a good steak and we are in the process of learning how to cook the perfect steak. So i was pretty much looking forward to the Beef 360, the science of steak event hosted by Simply Beef and Lamb, the home of Red Tractor and Quality Standard beef and lamb. On a warm day when the Tube strike was creating havoc in the city, I took off to Le Meridien in Piccadilly Circus to spend an evening learning all about beef.

The evening started off with an introduction to what makes quality beef, and how high standards are followed to ensure a good quality of meat is delivered every time, by putting it through rigorous procedures. Dr Phil Hadley, who is an expert in the field, took us through an intense session explaining what ingredients make different steaks from around the country unique- precisely- how feed, age and breed type make for quality beef.
We blind tasted a wide variety of beef- from grass fed to grain fed, ones aged for different periods of time and so much more, that at the end of it all we were in a beef coma, not one that we complained about though. We then sat down to a fabulous meal put together by the talented Denise and also got to catch up with fellow foodies. We then packed away gorgeous chunks of beef to work on back home and also got tips on how to make a perfect steak by expert Hugh Judd

I froze the beef soon after and put it to good use a couple of weeks later by making the Coronation Steak, radish and pea salad that was served on the day, and was one of my favourites. Ro cooked the steak to perfection, i think this is the first time he's got it spot on, and it tasted delicious. Medium rare, just the way we like it. The salad recipe is pretty straightforward. Cook the steak as per your preference (rare, medium, well done), cover and leave side till you get the other things going.. Toss together the rest of the salad ingredients like lettuce, radish and defrosted peas and arrange on a large plate (or a bowl). The dressing is the best bit and I'll give you the exact recipe as provided by The Meat Elite.

Coronation steak salad (dressing) adapted from Simply Beef and Lamb
Curry powder- 2 tsp
Mayonnaise- 3 tbsp
Cold water- 2 tbsp
Coriander leaves- 2 tbsp

Place all these ingredients in a bowl and mix together till well combined.
Slice the steak into strips and arrange on the plate, along with any of the juices.
Spoon the delicious dressing over the beef and serve with crusty bread.
And that's exactly what we had, and also some gorgeous red wine.
There was still some leftover steak and I made a quick Philly Cheese Steak for lunch the next day. I followed this recipe to the T and its a keeper. I agree it does take a bit of time, because everything needs to be made separately. But trust me, it tasted so darn good. 

The session that evening did open my eyes to a lot of aspects and I'm now aware of the Quality Standard Mark Scheme that provides the highest level of independently-inspected quality assurance for meat in the UK. It cares for the environment, animal welfare and food safety which i believe makes a difference.

With thanks to The Meat Elite for inviting me to the event. 

Thursday, 27 August 2015

Mutton Yakhni pulao

It's been a busy summer, not in a relaxing, I'm-not-doing-anything sort of summer, but a working summer with Chaiparty gaining full on momentum. We did our 4th themed supper club last Sunday and must say we have slowly gotten the hang of cooking and hosting without too much wastage, mismanagement, and goof ups. Of course there is still loads more to learn, but we are really thrilled at how we have pulled through so far. Do check out our Facebook Chaiparty page for pictures and updates.

We also went off to Spain for a week and stayed in the quaintest, rural-est of places and I loved it. Of course the insect bites and the unbearable heat meant half of the time was spent in the pool or at the beach, but it was a good break and we had a blast.
Cooking wise, not a lot of experimenting has been happening, but I'm still cooking! This yakhni pulao was the after effect of a week long no-cooking scenario and after being sick of eating out, i decided to get into the kitchen and cook, and no less a rich pulao. I have tried this with beef and thought it was somehow much more flavourful then. It wasn't bad this time, very flavourful and such, but i remember the beef being a favourite at that time. Its a recipe that is supposed to be slow cooked, but me being me, decided to cook the mutton in a pressure cooker and then continue with the rest of the process. That cant have been the reason why the beef prep was better, because i did that the same way- in the pressure cooker.

Anyways, this is definitely one of those indulgent pulao's, but one definitely worth trying.

Recipe adapted from here (serves 4)
Mutton- 500 gms
Yoghurt- 1 tbsp
Cardamom- 5
Cloves- 5
Cumin seeds- 1/2 tsp
Coriander seeds- 1/2 tsp
Cinnamon- 2 ,1 inch sticks
Bay leaf- 1
Black peppercorns- 1 tsp
Onion- 1, roughly chopped
Ginger- 1 tbsp, crushed
Garlic- 6 cloves, crushed
Salt- to taste

Ghee- 1 tbsp
Onions- 1 medium, thinly sliced
Basmati rice- 2 cups, washed and soaked in water for about half an hour
Water- as needed to make 
Into a pressure cooker add the mutton and all the ingredients listed up to salt and marinate for about an hour or so. 
Add 3 1/2 cups of water to the marinated meat and pressure cook for about 20 minutes, or till the meat is completely cooked. 
Remove the mutton pieces from the mix using a slotted spoon. It doesn't matter if the onions have disintegrated and the garlic and ginger sticks to it. Don't bother removing them, it only adds to the flavour.
Drain the stock using a sieve and discard the spices. You should have around 3 cups of stock. Add quarter cup water to the stock to make it 3 3/4 and keep aside.

Pour the ghee into a heavy bottomed pan and add the onions.
Fry on medium heat till they turn brown, around 15 to 20 minutes. They don't need to be crisp, just caramelised.
Into that add the meat (along with the onions, ginger garlic and whatever is clinging to it) and the drained rice and saute for a minute or so. Don't over do this, or else the rice would break.
Reduce heat to low and add the stock to the rice and meat and give a good stir. Check for salt and add more if needed.
Close the pan with a tight fitting lid, covering all sides with a wet cloth if you think steam would escape.
Cook for around 15 to 20 minutes, resisting the urge to open the lid.
Once the time is up, turn off the heat and leave the rice to rest for about 10 minutes without taking off the lid.
Fluff the rice, garnish wtith some fried onions and serve with raita and poppadom.
Notes: You know your rice cooking times, usually its around 15 minutes for me, but 20 is safe.
My ratio of rice to meat was not that right, I'd probably use 1 1/2 cups of rice next time.
Of course if you want to do it the right way, slow cook the meat till tender, in a heavy bottomed pan. Keep checking in between to see that water levels are not too low and that the meat is not getting over cooked.
If you don't want the onions disintegrating, keep it whole with and x slit at the base. Same with the spices if you dont want to keep biting into them tie them all together in a muslin cloth and use

Sunday, 9 August 2015

Trip to Suffolk Part 2- Blythburgh Free Range Pork

Day two started off pretty early with a hearty breakfast at the hotel, and off we went to Blythburgh farm where Jimmy and Alastair Butler met us. We piled onto a dusty farm tractor of sorts and they drove us through their farm, stopping by in between to talk us through the whole process of free range pig rearing. Jimmy and Alistair are clearly very passionate about what they do at Blythburgh - to produce great tasting pork- and works a great deal to prove how the pigs are reared makes a huge difference to how they taste.
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We got a chance to see and carry some new born piglets, the most adorable ones, and spent a significant amount of time watching the pigs in their comfort zone. They explained how they are born outside and spend their entire lives outdoor in the fresh air, with freedom to roam around, resulting in the pigs growing at a slower rate. This in turn assures that the free range pork is more flavourful and succulent, which you dont get with the mass produced pork.

That said, the farm also has large and airy tented barns (as seen in the 1st image) with loads of bedding straw for the pigs when they need the shelter
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We then went on to St Margarets farm where Gerard King from craft butcher Salter & King was waiting for us to do a pork butchery demo. This was most certainly a very interesting sessions with the very charming Gerard carving his way through a carcass,  showing us different cuts of meat and explaining how to cook them. He gave us some very interesting recipes, the rolled pork belly stuffed with chorizo is still fresh in my mind and i cant wait to get hold of some good pork to try it out. His shop is in Aldeburgh and he sources all his meat from free range, organic or small scale farmers who are passionate about what they do.

We all then sat down to a glorious lunch put together by Pauline Butler where we got to taste delicious pulled pork among other dishes and more Suffolk cheese, cider and other produce. The pork produced by Blythburgh is vastly appreciated for its good quality and is popular among both celebrity chefs and home cooks alike.

It was a lovely 2 day trip full of learning and inspiration and i cant stress how Polly and Lucy of Food Safari did a fabulous job making us feel at ease and arranging this press trip. Of course if it wasnt for the fun bunch of food enthusiasts and bloggers, this wouldnt have been half as fun :)

With thanks to Food Safari for inviting me on this press trip.

Friday, 31 July 2015

Trip to Suffolk- Part 1 and a recipe for Indian spiced focaccia

Last month I went on a press trip to the beautiful Suffolk countryside along with a few other bloggers and it was 2 days packed with activities and a lot of fun. Polly and Lucy of Food Safari put together a fabulous itinerary keeping all of us on our toes and feeding us (also literally) with loads of info on Suffolk and of course some delicious local produce.

We visited two of Suffolk's most successful food business- Hillfarm Oils the first UK producers of cold pressed rapeseed oil and Blythburgh Free Range Pork, one of only a handful of truly free range pig farms in the country who produce pork for many leading butchers and restaurants. I have so much to write about each of them so I split the trip into 2 parts. Part 1 on Hillfarm Oils and 2 on Blythburgh Pork.
Me and a few others got to Denham by train from London and Sam Fairs of Hillfarm Oils took us to the farm, where we met the rest of the group including Sam's wife Claire, and Lucy and Polly. It was a beautiful sunny day and we got ready armed with our cameras and note pads to grab as much information possible. After a short coffee break Sam took us around the farm, explaining everything about rapeseed oil, stressing that it is the most healthiest and versatile cooking oil you can now buy in the market.
He explained all about the farming, the rotation of crops, harvesting, issues he faces and so on, all the while depicting the passion and dedication he had. Moving on to the main shed which is powered by solar panels, we were taken through the process of how the seeds are cleaned and separated and then pressed, filtered and packed, which was quite interesting. After sitting down to a gorgeous lunch of locally sourced produce, which were generously sponsored by the brands and thoroughly enjoyed by all of us, we went on to checking out some of the farm equipment or as Sam calls it his toys.
We all climbed on top of the harvester which to me looked like a mini plane that ran a bit of a complicated mechanism, but no doubts whatsoever on how good a job it does. The most interesting part of the day for me was the session with David of The Cake Shop Bakery where he explained about baking with rapeseed oil and its benefits. We also got to sample some of the breads he made using rapeseed oil and omg it was some of the best I've ever tasted. The focaccia was simply out of this world and so was the root cake which I am hoping to give a go sometime. The day ended on a fun note with a blind taste-testing of different oils and then a lovely dinner at the The Crown Hotel in Framlingham with the Food Safari team, Sam and Claire and Alistair of Blythburgh Pork. 
We were given goody bags with Hillfarm rapeseed oil and Hillfarm Mayonnaise, made with rapeseed which I've been generously using in salads and spreads and even in cooking. I have started using rapeseed for most of my cooking and i must say, although it took a little bit of getting used to, i now use it quite regularly. This Indian spiced focaccia was made using Hillfarm rapeseed oil and it was absolutely flavourful and delicious. Its my go to recipe for a basic focaccia and quite versatile in the sense it can be flavoured with whatever you have in hand. There is only one rising cycle which works to my advantage because the urge to bake bread comes without notice :)

Indian spiced focaccia (adapted from here, serves 4 as starter)
Bread flour- 2.5 cups
Instant yeast- 1 tsp
Sugar- 1/2 tsp
Salt- 1 tsp
Dry red chillies- 2
Dried Fenugreek leaves- 1/2 tsp
Cumin seeds- 1 tsp (lightly toasted)
Hillfarm Rapeseed oil- 3 tbsp + enough to coat the pan and to drizzle on top
Warm water- Around 1 1/3 cups
Garlic- 3 to 4 pods, finely chopped
Garam masala salt- to sprinkle
Gently crush together the red chillies, fenugreek leaves and cumin in a pestle and mortar. It doesnt have to be powdered.
Mix it into the flour along with the yeast, salt and sugar and rub in the rapeseed oil with your hands till you get a somewhat crumbly mix.
Make a well in the centre and pour in the luke warm water and using a wooden spoon bring it all together.
Either using the dough hook of your mixer or on a clean surface, knead the dough till it no longer sticks and is pliable, around 5 to 6 minutes on medium speed and around 10 minutes if using hands. If you feel it needs more flour, add it only spoon by spoon.
I like my focaccia thick, so I use my square 20cm pan.
Pour enough rapeseed oil to coat the base of the pan (generously) and transfer the dough into the pan.
Using your hands gently coax it to take the shape of the pan, pushing into the corners, and making sure its as even as possible.
Cover loosely with cling film and leave aside to proof for an hour or 2.
When ready to bake pre heat oven to 200C
Make small indentations all over the dough with your finger around an inch apart and generously pour over some rapeseed oil to cover the entire surface and the holes.
Sprinkle the garlic on top followed by a bit of the garam masala salt and bake in the middle shelf of your oven for about 30 minutes. 
Once done remove from the oven, drizzle some more olive oil and salt and have warm.

Notes: You can use normal rock salt in place of garam masala salt
Make sure the garlic you sprinkle on top is coated in oil ir else it would start to burn
The focaccia stays perfectly fine in an air tight container for about 3 to 4 days and longer if refrigerated.
This is a mildly spicy focaccia, avoid the chillies if you cant handle the heat.

With thanks to Food Safari for inviting me to Suffolk and Hillfarm Oils for a great day out