Leiths graduate, Angela Malik worked at Bidendum and Vong. Recently launched, her eponymous, Acton-based cookery school focuses on Asian cuisine via the prism of the five taste sensations – hot, sweet, salty, sour and umami.

Hands-on classes include: real Vietnamese, the perfect Indian, Thai food made easy, brilliant cocktails and canapés, a taste of Morocco, chocolate making and Dim Sum at home. Angela also offers walking tours of Chinatown.

Attached to the school, a shop and delicatessen stocks Angela’s signature ‘Indian pestos’.

(Serves 4)

Ingredients

  • 30g unsalted butter
  • 3 large apples chopped in large chunks
  • 100g light brown sugar
  • 1 tablespoon runny honey
  • ½ teaspoon ground cinnamon
  • 80g fresh or tinned lychees (drained)
  • 150g blackberries

For the crumble

  • 80g unsalted butter
  • 100g plain flour
  • 80g light brown sugar

Method

  • Preheat the oven to 180C/350F/gas mark 4.
  • Melt the butter over a high heat add the apples, sugar, honey and cinnamon. Fry the apples until golden and slightly caramelised. Add the blackberries and lychees stirring carefully. Spoon into dish or ramekins.
  • Rub together butter, flour and caster sugar until crumbly. Lightly sprinkle over the fruits until covered. Bake for 20 -25 minutes until golden brown.
  • Serve and enjoy!

Angela Malik Cookery School

6 Churchfield Road Acton London W3 6EG

By Recipes