Meghan Markle favourite recipe: How to make one of Meghan's favourite dishes - easy guide
MEGHAN MARKLE leant her support to the Grenfell Tower community by teaming up with local women to help produce a cookbook. These are some of Meghan's favourite recipes from the Hubb Community Kitchen cookbook.
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The Hubb Community Kitchen was one of the first projects Meghan Markle got involved with ahead of her marriage to Prince Harry in 2018. The project was founded by a group of women who came together in the wake of the Grenfell Tower fire tragedy which devastated their community on June 15, 2017.
The women cooked together to help support members of their west London community many of whom had been left homeless and mourning loved ones following the tower block fire which killed 72 people.
Meghan paid her first visit to the Hubb Community Kitchen in January 2018 and by September 2018 a cookbook which brought together recipes from the kitchen was published.
Together: Our Community Cookbook includes a forward written by the Duchess of Sussex and all profits from its sales help the Hubb Community Kitchen to strengthen lives and communities through cooking.
The book features 50 recipes from the women of the Hubb Kitchen, many of which are family recipes.
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Among them are dishes from the Middle East, North Africa, Europe and Eastern Mediterranean.
Mouth-watering recipes from the book include: Green Chilli and Avocado Dip, Coconut Chicken Curry, Aubergine Masala, Persian Chicken with Barberry Rice, Caramelised Plum Upside-Down Cake, Spiced Mint Tea.
For more of Meghan’s favourite recipes, you can buy Together: Our Community cookbook for £9.99 at Amazon and Waterstones.
One of the Duchess’s favourite recipes from the book is Munira Mahmud vegetable samosas - you can find the recipe below.
How to make vegetable Samosas by Munira Mahmud from the Hubb Community Kitchen
Ingredients
(Makes 12 samosas)
1 potato, about 150g
3 tbsp vegetable oil, plus extra for brushing
1 tsp mustard seeds
¼ tsp fenugreek seeds
½ tsp cumin seeds
1 onion, finely sliced
½ tsp ground turmeric
½ tsp ground cinnamon
About 120g white cabbage, finely sliced
1 large carrot, about 120g, peeled and grated
100g mixed red and green peppers, cored, de-seeded and finely chopped
50g frozen peas
½ tsp granulated sugar
12 spring roll pastry wrappers
25 x 25cm 1 egg, lightly beaten salt
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NOTE: You can also make spring rolls with this filling. Filled samosas can be frozen for up to 8 weeks. Bake them from frozen for 20 minutes.
Method
Boil the potato in salted water for 30 minutes until soft. Drain and leave to cool, then peel and dice.
Heat the vegetable oil in a large frying pan on a medium heat. Add the spice seeds and fry for 30 seconds, until fragrant.
Add the onion and a pinch of salt and cook for about 2 minutes, until translucent. Add the turmeric and cinnamon and stir for a few seconds until the onion is coated with the spices.
Add the cabbage, carrot and peppers and cook over high heat for 4–5 minutes or until soft.
Add the diced potato, peas, ½ teaspoon of salt and the sugar and stir for a couple of minutes.
Taste and adjust the seasoning if needed. Transfer to a large plate or a tray and leave to cool.
Cut each pastry square in half to make two rectangles. Keep the pastry covered with a clean, damp tea towel to stop it drying out.
Working with one strip of pastry at a time and with a long edge facing you, fold the bottom right-hand corner of the strip to meet the top edge, forming a triangle, then fold the top right-hand corner over to meet the top left-hand corner of the strip, forming a square.
Brush the single layer of pastry (bottom left) with some beaten egg and fold over to form a triangular pouch.
Open the pouch and fill with about 3 tablespoons of the samosa filling. Brush the triangular flap with beaten egg and fold over to seal the pouch.
Place on a tray and keep covered while you make the rest of the samosas.
To bake the samosas, preheat the oven to 200°C and line a baking sheet with baking paper.
Place the samosas on the baking sheet. Brush the tops with a little oil and then with some beaten egg.
Bake for 10 minutes, then turn them over, brush the other side with oil and egg and bake for another 10 minutes.