This month our guest chef is Manika Thapa, Head Chef at the Langwood Hotel in Blackpool. Manika and her husband Srini have over 30 years’ experience working in hospitality and celebrate 20 years at The Langwood in 2026. Situated on the promenade to the north of the famous Blackpool Tower, Manika and her team have built a strong reputation for their creative menus and first-class, British home-cooked fayre. Here’s Manika’s five ways with Country Range Ground Turmeric.
For more information visit the Langwood Hotel website.
Warming Winter Remedies
A warming, delicious drink and also a fantastic immune booster in the fight against cold and flu, simply warm 330ml of milk, add a teaspoon of honey and once it has combined, stir in a quarter of a teaspoon of ground turmeric. Bring to a boil and serve hot.
Woo with Aloo Dum
Ground turmeric is central to my aloo (potato) dishes as it provides vibrant colour as well as flavour.
Pig Out
Remove the skin from a whole pig and then rub the flesh with turmeric all over. Leave it overnight and then chop up the different cuts and use in your curries. This simple technique provides extra depth to dishes and terrific colour.
Rice, Rice Baby
Soak your rice for 30 minutes, drain and then steam in a rice cooker with one tsp of turmeric and one tbsp of ghee. Stunning!
Sweet Bengali Brilliance
Rasmalai is a traditional Indian dish from Bengal, central to Diwali celebrations. It features spongy cottage cheese dumplings in a fragrant milk syrup lightly spiced with turmeric, cardamom, and saffron.