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Food - Recipes : Oxtail curry with pink grapefruit chutney. Daag recipe: the ultimate curry base. Cook gently for up to an hour, until turning a deep bronze, even mahogany at the edges.

Daag recipe: the ultimate curry base

Add the ginger and garlic and stir for a few seconds, scraping it where it is sticking. Add a splash of water to loosen the bits on the bottom and release brown caramalised juices from the onions. Once the water has bubbled off, stir in the ground spices, followed a few seconds later by the tomatoes. Cook for 5 minutes, until reddish oil is seeping out from the paste of tomatoes and spice, a sign that all the water has evaporated. Meanwhile, toast the cumin in a dry frying pan for a minute or so until fragrant. Add the cumin to the pan along with the garam masala. At this point the daag can be stored in the fridge for one week or frozen for two months. Tamarind dal with carrot chutney and crisp squash patties recipe. 4 cloves of garlic, chopped ½ tsp ground turmeric the juice of 1 lime 1 tbsp tamarind pulp a handful of fresh curry leaves sunflower oil 2 tbsp melted butter for the carrot chutney 500g carrots, grated 450g golden granulated sugar 400ml malt vinegar 100g fresh grated ginger.

Tamarind dal with carrot chutney and crisp squash patties recipe

Rose Prince's recipes for August: Chicken in curried yogurt sauce with peach chutney and chapattis. Food - Recipes : Lamb and fenugreek dumpling stew. Food - Recipes : British beef Raj curry. Masala chicken pie recipe. Luscious spiced cottage pie recipe. Fins of beauty: Hugh Fearnley-Whittingstall's warming fish recipes. One of the great charms of this time of year is the licence it gives us to cook up some comfort food.

Fins of beauty: Hugh Fearnley-Whittingstall's warming fish recipes

And eating comfort food, for me, so often involves reaching for a spoon. I'm not just talking about puddings, but savoury treats, too: stews, broths and casseroles. A little sauce makes me feel particularly cosseted. While slow-cooked cuts of meat can form the backbone of such soothing dishes, I love a fish stew. Or soup. What little time and effort is required is all in building the foundation, creating a flavoursome broth or sauce. I'm an avid fan of oily fish, particularly mackerel and sardines, but these are not the species to which I instinctively turn when it's a stew I have in mind.

You may be surprised to find cod in the list above. It's better still, though, to ring the changes and buy more of the other white-fleshed fish I mention. The new vegetarian: Goan pumpkin curry with salsa rojal. Food - Recipes : Mild potato curry topped with smoked haddock and poached egg. Indian shepherd’s pie. 1.

Indian shepherd’s pie

Boil the potatoes, whole, in a pan in boiling, salted water until tender - about 15-20 minutes. Drain well and carefully skin the potatoes. Mash well with a ricer or potato masher and set the potatoes aside. 2. Heat the oil in a large non-stick saucepan, add the cardamom pods and fry for 30 seconds. 3. 4. 5. 6. Food - Recipes : Saag aloo with roasted gobi curry. Food - Recipes : Kerala prawns. Food - Recipes : Chicken biryani. Food - Recipes : Aromatic blackeye bean curry. Food - Recipes : Pandhi curry (Coorg-style pork stir fry) with apple and fennel raita. Chicken & cashew curry with coconut lime noodles recipe. Healthier chicken balti recipe. Tandoori-style chicken legs recipe.


Food - Recipes : Spicy lentil bake. Wild Rice Pilaf with Butternut Squash – Healthy Thanksgiving Recipe. When I saw a recipe for a colorful rice pilaf with butternut squash, cranberries and pecans on A Communal Table, I knew it was destined for my Thanksgiving menu.

Wild Rice Pilaf with Butternut Squash – Healthy Thanksgiving Recipe

When I made a batch for my pre-Thanksgiving run-through, I discovered that it’s even better than I had hoped, garnering a lot of “wows” from my trusty tasters. I made a few tweaks, most importantly using all wild rice rather than a wild rice mix, which has just a bit of wild rice, and generally not even the real thing at that. For truly wild rice, look for the stuff harvested by hand from lakes in Minnesota and Canada. It’s a big cut above the cultivated variety (which may also be produced in Minnesota, so the state isn’t the only criteria here.) The dressing used here is a revelation, and I give all the credit to A Communal Table.

And in case you haven’t noticed, this pilaf is 100% guilt-free. Mumbai potato wraps with minted yogurt relish recipe. Fragrant pork & rice one-pot recipe. Roasted butternut squash with cardamom and nigella seeds recipe, plus grilled lamb rack with smoky tomato salsa. Roasted butternut squash with cardamom and nigella seeds (V) By roasting the butternut with Indian spices and some stock, it properly soaks up the flavours and ends up tasting marvellous.

Roasted butternut squash with cardamom and nigella seeds recipe, plus grilled lamb rack with smoky tomato salsa

Serves four. 20g unsalted butter1 tbsp olive oil1 large red onion, peeled and cut into 1cm-thick slices1 large butternut squash, peeled and cut into 3cm piecesSalt30g pumpkin seeds1 tsp nigella seeds, plus extra to garnish½ tsp each ground cumin and coriander¼ tsp ground turmeric4 cardamom pods, lightly crushed1 cinnamon stick1 green chilli, halved lengthways1 tbsp caster sugar200ml vegetable stock100g Greek yoghurt1 tbsp chopped fresh coriander Heat the oven to 200C/400F/gas mark 6. Put the butter and oil in a large sauté pan, and fry the onion for eight minutes over medium heat until soft. Spiced chicken balti recipe. One-pan rogan josh recipe. Food - Recipes : Kapitan chicken curry. Lamb dhansak recipe. RECIPE HERE: Rick Stein’s Lamb and Spinach Curry.