This week, Anu is back with more Banter: Real Talk. Real Life. reflecting on motherhood, milestones and the beautiful chaos of everyday life.
Here’s what’s inside:
👩👧👦 Life and Reflections → Anu shares an update on her eldest son (spoiler: Germany calls!), her daughter settling into secondary school and a big family moment - her mum’s 75th birthday.
From family dinners to small moments of gratitude, she opens up about navigating midlife, parenting teens and finding balance in the in-between.
📚 Book Corner → Anu pays tribute to Jilly Cooper and her classic "Rivals".
Anu dives into three compelling reads; autobiographies andmemoirs that explore resilience, creativity and the power of personal storytelling.
1. Born a Crime by Trevor Noah
2. From Here to the Great Unknown by Lisa Marie Presley and Riley Keough
3. The Many Lives of Mama Love by Lara Love Hardin
🎭 Culture Spotlight → Theatre is back on the agenda! Anu reviews her trip to Shaftesbury Theatre where she treated her mum to watch Just For One Day: The Live Aid Musical.
📺 TV → Slow Horses on Amazon Prime
📱 Lifestyle Find → The app that’s changing the way she dines out (yes, you’ll want to download this one too): First Table - Anu was able to treat her family to a love meal at Red Farm Restaurant with 50% off!
🍴 Recipe of the Week → Natalie Chassay’s Miso Maple Chilli Sweet Potatoes with Coriander, Lime & Jalapeño Dressing — a vibrant, crowd-pleasing dish that Anu has already made twice (and counting!).
Here’s how to make it:
🥔 Ingredients
For the sweet potatoes:
2 - 3 medium sweet potatoes, chopped into bite size chunks
1 tbsp miso paste
1 tbsp maple syrup
1 tsp chilli flakes (or chilli oil)
1 tsp sesame oil
For the dressing:
1 large handful fresh coriander
Juice of 1 lime
½ fresh jalapeño, roughly chopped
1 tbsp olive oil (optional)
Pinch of salt
🔪 Method
Preheat oven to 200°C (fan 180°C).
Mix miso, maple syrup, chilli flakes, sesame oil together and coat sweet potatoes well.
Roast for 25–30 mins until golden and crisp.
Blitz coriander, lime, jalapeño, olive oil, and salt for the dressing.
Serve by drizzling the green dressing on top or smearing it on the plate first for that restaurant-style look.
✨ Anu’s tip: “Simple, fresh and full of flavour — just how I like it.”
It’s warm, relatable, and full of those little slices of life that make you nod, smile, and think, “Yes, me too.”
Real talk, real life, and all the Banter in between.
New episodes every Monday 🎧