- For the curry:
- 1 tbsp groundnut oil
- 4 good-sized chicken thighs, skinned but with bone in
- 1 onion, chopped
- 1 large clove garlic, chopped
- 1 tsp fresh ginger, grated
- 1 tsp achari spice mix (see below)
- ½ tsp turmeric
- ½ tsp ground coriander
- 1 tsp salt
- 2 tsp sherry vinegar
- 1 cinnamon stick
- 3 cloves
- 400ml passata (or 1 tin chopped tomatoes)
- fresh coriander
Achari is a type of curry from the Punjab which has this spice blend as its base. Whizz all the whole spices in an electric spice grinder if you’re lucky enough to have one. If not, do it the old fashioned way with a pestle and mortar. You only need 1 tsp for this recipe but the rest will keep well in a jar.
To make the curry, heat the oil in a large pan and brown the chicken thighs. Remove and set aside. Add the onion to the pan and fry slowly for about 15 minutes, stirring, until they are soft and slightly caramelised. Add the garlic and ginger and fry for a few minutes more. In a small bowl, mix 1 tsp of the achari spice mix, turmeric, ground coriander and salt with the vinegar to make a paste. Add to the pan and mix well. Next add the cinnamon stick, cloves and passata. Stir well and return the chicken to the pan. Bring to the boil, cover and simmer on a low heat for 40-45 minutes or until the chicken is tender and falling from the bone. Serve sprinkled with the fresh coriander and some basmati rice.
- 1 free-range chicken
- 1 cup natural yoghurt (not low fat)
- handful of chopped fresh coriander
- couple of glugs of olive oil
- 1 tbsp garam masala
- 2 tsp sea salt
- 1 large clove garlic, crushed
- 2 small onions, peeled and cut into thick slices
Joint the chicken into 8 pieces – legs, thighs and cut each breast in half – and place in a non-metallic dish. Leave the skin on and the bone in. Keep the carcass for stock. If you don’t want to joint a chicken, you can just use pre-bought chicken pieces.
Mix the yoghurt, coriander, olive oil, garam masala, salt and garlic in a small bowl and add a grinding of black pepper if you wish. Add this marinade to the chicken and mix well – hands are best. Cover with cling film and refrigerate overnight or for at least 2 hours.
To cook – Arrange onions in a thin layer on a large baking tray to form a ‘tasty trivet’ on which to cook the chicken. Place the chicken pieces on top and roast in a hot oven (200C) for 45mins-1 hour or until the juices run clear.
12 small/medium carrots, peeled and cut on the diagonal into thick pieces
2 tbsp olive oil
2 tsp cumin seeds
1 tsp sea salt
Combine all ingredients together in a bowl and tip out onto a baking sheet. Cook in the oven along with the chicken – these will only take about 35 minutes.
2 cups natural yoghurt (Greek-style is best)
½ cucumber, peeled, de-seeded and grated
1 tsp sea salt
2 tbsp chopped fresh coriander
1 tbsp chopped fresh mint
Mix everything together and chill for at least 30 minutes before serving.
Second helpings: If there are any leftovers, they are great for next day’s lunch. Shred the chicken, chop the carrots and fill a wrap or pitta bread along with some raita. You can add salad leaves, tomatoes, spring onions etc for extra crunch if you wish. Yum yum.
- 250g lamb mince
- Groundnut oil for frying
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp fresh ginger, grated
- 3 cardamom pods, bashed until slightly opened
- 3 cloves
- 3-5cm piece of cinnamon stick
- Half tsp cumin seeds
- 1 tsp coriander seeds
- Half tsp fenugreek seeds
- 2 dried red chillies, deseeded
- 1 tsp salt
- 2 tomatoes, chopped
- 1 tbsp tomato puree
- Handful of frozen peas
- 2 tbsp natural yogurt
- Couple of lemon wedges
- a few leaves of fresh mint, chopped
Heat a large frying pan and add a slash of oil. Brown the lamb mince over a high heat until it has a good colour. Add the onion, garlic, ginger, cardamoms and cloves. Reduce the heat then fry for 5 minutes, stirring occasionally.
Meanwhile, roast the cumin, coriander and fenugreek seeds in a dry pan for a couple of minutes until they start to release their aroma. Transfer to a pestle and mortar and grind to a fine powder. Add this to the lamb mince along with the salt and chillies and mix well through.
Finally, add the tomatoes, puree, peas and natural yogurt (add a little water if the mixture looks too dry). Mix well, cover and simmer for about 20 minutes. Taste to check the seasoning and squeeze in the juice from the lemon to taste (the lemon really lifts the flavour of the spices and cuts through the richness of the lamb). Serve garnished with the mint. All it needs is some plain basmati rice and a naan or pitta bread.
- 1/2 tsp salt
- 3 dried chillies
- 2 tblsp ginger
- 10g lemongrass
- 2 tblsp onion or shallot
- 1 tsp shrimp paste
- 1 tsp turmeric
This is pretty simple, put all the ingredients into a liquidiser or a pestle and mortar to combine them. To make it easier add a little water. This will make around 4 – 5 tablespoons of paste. I sometimes add more chillies and also coriander to change the flavour. See also Panaeng curry paste for a simliarly versatile Thai paste
- 1.5 litres chicken or vegetable stock
- Salt and pepper
- 500g very ripe plum tomatoes (can use tinned)
- 50g butter
- 2 tbsp olive oil
- 1 head celery, white tender parts only, finely chopped
- 1 small red onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 sprigs rosemary, leaves picked and finely chopped
- 300g risotto rice
- 6 teaspoons mascarpone
- 150g parmesan, grated
Heat stock and check for seasoning.
If using fresh tomatoes, blanch in boiling water for a minute, remove and place in iced water. Skin and seed them into a sieve over a bowl to reserve juices. Discard seeds and skin. Chop tomatoes finely.
If using tinned tomatoes, drain well and chop finely, reserving juices.
In a heavy bottomed pan, heat butter and oil. Add celery and onion and cook on low heat for 5 mins; they should become soft and slightly coloured. Add the garlic and chopped rosemary, cook for a minute, then add half the tomatoes. Stir to allow to reduce for 3-4 minutes before adding rice. Stir rice into the sauce to allow it to absorb the red of the tomato, cooking it for about 5 mins. Start adding the hot stock ladle by ladle, alternating it with reserved tomato liquid; stir constantly and allow each ladleful to be absorbed by the rice before adding the next.
Add the remaining chopped tomato about halfway through cooking. Cook , stirring constantly, until rice is al dente, usually about 20 mins. Check for seasoning.
You can either stir in the mascarpone at this point or serve with a tsp of it on top of each dish. Sprinkle over the parmesan and serve each plate with a small sprig of rosemary and a drizzle of extra virgin olive oil.
- 1.5 litres chicken or vegetable stock
- salt and pepper
- 175g ricotta cheese
- 3 tbsp olive oil
- 1 medium red onion, finely chopped
- 300g risotto rice
- 100g fresh basil leaves, finely shredded
- 100g parmesan, grated
Heat the stock and check for seasoning.
Break up ricotta with a fork.
Heat oil in large pan and cook onion over low heat for about 10 mins until soft. Add rice and turn to coat with oil and onion. The rice should not colour but become translucent. Start to add the seasoned stock. Ladle by ladle, allowing each ladleful to be absorbed by the rice before adding the next. Continue cooking until the rice is al dente, usually about 20 mins.
Lightly fold in the basil, ricotta and parmesan. Check for seasoning and serve immediately.
- 1 small squash (e.g. butternut), peeled and cut into small chunks
- 3 tbsp extra-virgin olive oil
- Salt and pepper
- 100g-125g chorizo, sliced or cut into chunks
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 orange or red pepper, chopped
- 1 tsp smoked paprika
- Half tsp dried chilli flakes
- Half a tin (200g) chopped tomatoes
- 600ml chicken stock
- 200g paella rice
- Handful of fresh parsley, chopped (optional)
- 2 fresh tomatoes, chopped (optional)
Heat the oven to 200C. Toss the squash with about 2 tbsp of the olive oil and plenty of salt and pepper. Tip out onto a roasting tray and roast for about 20-25 minutes or until tender and slightly charred at the edges.
Meanwhile, heat the remaining oil in a large frying pan and fry the chorizo and peppers over a fairly high heat until crispy then remove with a slotted spoon and set aside.
Add the onions to the pan and saute gently for about 10 minutes until soft and slightly coloured. Add the garlic, smoked paprika and chilli flakes and fry for a few minutes before returning the chorizo and peppers to the pan.
Add the rice and stir well to mix. Add the tinned tomatoes and stock. season and leave to simmer, uncovered, for about 20 minutes, stirring occasionally until the rice is tender and the liquid absorbed. Mix through the roasted squash towards the end of cooking.
Garnish with parsley and tomato if using.
If serving with the garnishes, make them now and set aside.
In a large frying pan, fry the bacon in a good slug of olive oil unitl just cooked (not crispy). Add the onion and fry on a low heat until soft but not coloured. Next, add the garlic and fry for a minute or two, stirring. Then add the pumpkin and continue frying, stirring frequently, until the pumpkin is soft but not browned.
Add the rice and mix everything together well. Cook until the grains are slightly translucent. Add the wine and allow to almost evaporate. Then start adding the stock, a ladleful at a time. Stir and allow each ladleful to be absorbed into the rice before adding the next. Continue until the rice is cooked but still al dente (about 15-20 minutes).
Remove from the heat and add the parmesan, butter and parsley. Check the seasoning and allow to rest for 2-3 minutes before serving with the garnishes if using.
- 200g Risotto rice
- 1 litre of good quality chicken or vegetable stock
- 1 onion finely sliced
- A glug of white wine or marsala
- 25g of unsalted butter
- 25g of grated parmesan
Put the stock in a pan and bring to a simmering boil. Blanch the asparagus spears in the stock for a couple of minutes then take out and place immediately in cold water to cool down.
Chop the heads of the asparagus and set them to one side. with the remaining stalks chop very finely. Add the chopped asparagus and onion to a pan and fry gently for about ten minutes until the onion is soft but now coloured. Add the rice and fry on a mdium heat for a couple of minutes, turn up the heat and add the wine or marsala. Burn of the alcohol and then turn down the heat again to a medium heat.
Start adding the stock a ladle at a time, stirring constantly and only adding more when the stock has been fully absorbed. After about 20 mins the rice should be ready, you may not need all the stock but when it is ready it should be soft but still have a little bite to until, a bit like al dente pasta.
Add the reserved asparagus heads and heat through, then add the butter and parmesan and check for seasoning before serving.
- 2 medium sized potatoes, sliced (width of a pound coin)
- 6 slices of thin pancetta, finely chopped
- Half a red pepper, finely chopped
- 1 onion, finely chopped
- 1 clove of garlic, chopped
- 1 red chilli, finely chopped (optional)
- Half a cup of frozen peas
- a handful of fresh parsley, chopped (optional)
- Olive oil for frying
- 6 organic free-range eggs, beaten
- Salt and pepper
- a handful of grated cheese (parmesan, gruyere, cheddar)
Par cook the potatoes in a pan of boiling salted water for about 5 minutes or until just cooked. Drain on kitchen paper to remove excess water.
Heat your grill to high.
Heat the olive oil in a large non stick frying pan and fry the pancetta, onion and pepper until the vegetables are soft and the pancetta is slightly crispy.
Add the potatoes to the pan and brown them slightly. Add the garlic and chilli (if using). Fry for a few minutes before adding the peas and parsley (if using).
Season the eggs and add to the pan. Stir to mix with the filling, turn down the heat and leave on the hob for a few minutes or until the egg is just starting to set.
Sprinkle the cheese on the top and place under the grill until the egg is just cooked and the top is bubbling.
remove from the grill and leave in the pan to rest for a few minutes before serving.
Serve with a green salad and some cherry tomatoes.
- 100g plain flour
- 2 tsp cocoa powder (plus extra for sprinkling)
- 2 heaped tsp golden icing sugar
- 50g cold butter, cut into sml pieces
- 1 large egg yolk
- 200ml crème fraiche
- 250ml double cream
- 175g white chocolate
- 200g raspberries
Preheat oven to 200C and butter a 20cm tart tin with a removable base. Make the pastry. Sift the flour, cocoa and sugar into food processor, add butter and whizz briefly. Add the egg yolk and 2 tbsp ice-cold water and process again to the point at which it comes together. Wrap in clingfilm and chill for 30 mins.
Roll out the pastry on some flour sifted with a little cocoa and line the tin.
Bake blind for 20 mins, then remove baking beans and cook for a further 10 mins until crisp and slightly brown. Leave to cool.
Filling: heat crème fraiche with 100ml of the cream. Break the chocolate into a bowl, pour the hot cream over it and leave for a minute, then stir until it dissolves. Cover with cling film, punch some air holes in it and put in the fridge for 2-3 hours.
Lightly crush the raspberries with a fork to let the juices run a little. Put them in a single layer on the pastry base. Whisk the remaining double cream until thick but still soft, and fold it into the chocolate mixture. Smooth over the raspberries and chill for an hour. Sprinkle with cocoa just before serving.
- 300g white chocolate, broken into pieces
- 6 eggs, separated
- 10 ripe passion fruit, pulped
- 2 punnets raspberries
Melt chocolate in a bowl over a pan of hot water. Whisk egg whites. Beat yolks and passion fruit pulp together (you can sieve seeds out first if you prefer). Fold in egg whites.
Put a few rasps in the bottom of each serving dish (ramekins or small bowls) and pour on the mousse mixture.
Chill for 2-3 hours before serving
- 6 tbsp fine shred marmalade
- Zest and juice of 1 orange
- 125g fresh cranberries
- 125g plus 1 tbsp golden caster sugar
- 125g very soft unsalted butter plus extra for greasing
- 2 large eggs, beaten
- 125g self-raising flour, sifted
- 1 tbsp Grand Marnier
- 75g white chocolate, grated
Preheat the oven to 200C. Butter 6 x 200ml pudding moulds and put a round of greaseproof paper in each.
Put the marmalade and half the orange zest and juice into a small pan with the cranberries and 1 tbsp sugar. Bring to a gentle simmer and cook for 1 minute. Allow to cool a little and divide among the pudding moulds. Set aside.
Beat the butter and remaining sugar in a bowl until soft and creamy. Add the eggs a little at a time, beating well between each addition. Add a spoonful of the flour if the mixture looks like it might curdle.
Fold in flour, Grand Marnier, remaining orange zest and juice and the chocolate. Divide the mixture among the moulds, cover them tightly with a square of buttered foil and put in a deep roasting tin. Pour in enough boiling water to reach halfway up the sides then bake in the oven fpr 35-40 minutes.
Remove the foil carefully from the moulds. Upturn the puddings onto plates and serve with custard or thick cream.
- 400g mascarpone
- 4 eggs, separated
- 4 tbsp caster sugar
- 2 tsp espresso
- 8 tbsp weak coffee
- 3-4 tbsp Marsala, brandy or rum
- about 20 Boudoir biscuits
- 2 tsp cocoa powder
- 2 tsp finely ground coffee
In a large bowl whisk the egg yolks until they go pale. Add the mascarpone and beat together until well combined – this is much easier using an electric whisk. Very gradually add the sugar (about a teaspoon at a time) whisking constantly.
Pour in the espresso and mix thoroughly.
In a separate bowl, beat the egg whites until stiff. Add a large spoonful of the beaten egg whites to the mascarpone mixture and mix through – this will slacken the mixture and make it easier to fold in the rest of the egg whites. Fold in the remainder of the beaten egg whites. Set aside.
In a shallow dish mix together the weak coffee and the alcohol. Dip half of the biscuits in one by one and line the bottom of a dish. (Don’t leave the biscuits in the liquid for any length of time or they will just disintegrate!)
Pour over half the mascarpone mixture. Repeat. Bang dish to settle the layers.
Chill for at least 3 hours or preferably overnight.
To serve, mix together the cocoa and ground coffee and sieve over the top until it is totally covered
- 200ml double cream, lightly whipped
- 1 vanilla pod
- 250g Hob Nob biscuits
- 75g unsalted butter
- 2 tsp runny honey
- 100g cream cheese
- 100g creme fraiche
- 3 tbsp caster sugar
- Grated zest of 1 lime
- 2 tsp lime juice
- Suggestions for toppings:
- Granny Smith apples
- Soft fruits (raspberries, strawberries, blueberries)
- Stew your fruit of choice with just enough sugar to sweeten and the pod ‘shell’ of the vanilla until soft.
Crush the biscuits to a fine crumb in a food processor (or place in a food bag and bash with a rolling pin). Melt the butter with the honey and add to the crumbs. Stir well until mixed then tip into a springform or loose-bottomed cake tin. Using the back of a spoon, pat down the crumbs until evenly smoothed. Chill until firm.
Scrape the seeds from the vanilla pod and add to the double cream. Whip until softly stiff (soft peaks). Be careful not to overbeat at this stage. Set aside.
In a food processor whizz the cream cheese, creme fraiche, sugar, lime zest and juice until smooth and creamy. Scoop out into a mixing bowl. Fold the vanilla flavoured cream into the cream cheese mixture and spoon into the prepared biscuit base. Chill to firm.
Serve with your choice of fruit topping and some cream to pour over.