19 February 2024

Sri Lankan Inspiration from Chef, Emily Dobbs

We're delighted to be working with acclaimed chef Emily Dobbs who will be creating some delicious dishes using Steenbergs spices. Emily specialises in a host of cuisines from European to Japanese using seasonal British produce, but it is her successful Sri Lankan street food stall and cookbook Weligama which has really made her a household name.

We caught up with her recently and asked her where she gets her inspiration from...

1. What inspired your love of Sri Lankan cooking?

My uncle lives in Sri Lanka and I’ve been going there since the early 90s

2. What are your favourite spices to use in your cooking?

Sri Lankan spices! So turmeric, black pepper, black mustard seed and cinnamon

3. Do you have any top tips or quick recipes that use dried herbs or spices?

I love saffron threads in hot water for a quick serotonin boost! Or coriander tea on an empty stomach to kick start the digestive system. I also love making my own spice mixes.

4. Hoppers seem to be one of your trademark dishes and we love the fact that they’re gluten and dairy free - what is your favourite filling?

I love classic hoppers with sambal and daal but have experiments with lots of different kinds at my pop up stall in 2017

5. Who would you most like to have dinner with and why?

Anthony Boudain is my food hero.

Check out this delicious Sri Lankan inspired Orzo with curry leaf, saffron & turmeric for a vibrant vegetarian dish.