Lamb keema with rosti topping 3 tbsp olive oil1 large onion, finely chopped4 garlic cloves, finely choppedKnob of fresh ginger, grated2 long green chillies, deseededand finely chopped2 tsp cumin seeds2 tsp coriander seeds½ tsp ground turmeric½ tsp hot chilli powder750g good-quality lamb mince300ml lamb stock, hot5 large vine tomatoes, skinned and chopped300g baby spinach1 tbsp lemon juice1 tsp garam masala1 medium maris piper potato, coarsely grated1 sweet potato, coarsely grated1 medium onion, finely sliced Heat 2 tbsp of the olive oil in a wide medium saucepan over a medium heat. Add the chopped onion, season well and fry until softened. Add the finely chopped garlic, grated ginger and green chillies and fry for 2-3 minutes more. In a separate frying pan, dry-fry the cumin and coriander seeds until fragrant, then crush in a pestle and mortar with the turmeric and chilli powder until finely ground.
Mee goreng Vegetable oil for frying4 medium free-range eggs,lightly beaten1 onion, sliced6 garlic cloves, finely chopped40g fresh ginger, finely chopped1 red chilli, finely chopped2 yellow peppers, sliced600g kai lan (chinese broccoli) or choy sum (chinese cabbage), shredded (or see tips)3 carrots, halved and finely sliced1 tsp chilli flakes or sambal paste1 tsp ground coriander1 tsp ground cumin300g pack ready-cooked egg noodles4 spring onions, sliced300g beansprouts60ml dark soy sauce120ml kecap manis (see tips) To serve 4 limes, cut into wedges200g roasted peanutsHandful fresh coriander leaves
Spiced lamb and herby quinoa crumble 500g lean British lamb mince1 tbsp light olive oil1 red onion, chopped2 tbsp plain flour2 tsp ground cumin 2 tsp ground coriander½ tsp ground cinnamon1-2 green chillies, chopped 5cm piece fresh ginger, grated2 fat garlic cloves, crushed500ml fresh chicken or lamb stock200ml tomato passataSeeds ½ pomegranate For the herby quinoa crumble 190g uncooked quinoa, rinsed 2 tbsp extra-virgin olive oil 150g feta, crumbledZest 1 lemonHandful fresh mint, leaves slicedHandful fresh parsley, leaves chopped
Tandoori-style chicken For the chicken 8 skinless chicken thighs, legs, or botha slice of unsalted butter, melteda little paprika or Kashmiri chilli powder1 tsp chaat masala1 tsp ground fenugreek For the marinade 2½ tbsp lemon juice, plus lemon wedges, to serve1 rounded tsp salt120g full-fat plain yogurt4 large garlic cloves1 Indian green finger chilli, deseeded (optional)1 tbsp roughly chopped root ginger (peeled weight)1½–2 tsp Kashmiri chilli powder, or paprika (for colour)1 rounded tsp ground cumin1 rounded tsp garam masala (fresh if possible)2 tbsp vegetable oil For the minted yogurt chutney Diet Cig: Swear I’m Good at This Album Review The origin story of Diet Cig centers around an interaction in which guitarist Alex Luciano interrupted drummer Noah Bowman during a show to ask for a lighter. This anecdote is an odd way to introduce your band. It suggests a double standard that it’s okay for women to interrupt men while they’re playing but you know if the tables were turned Twitter would be all up in arms. Nevertheless, the pair hit it off and began making music together in their then-hometown of New Paltz, NY.
Polenta with mushroom and artichoke For the polenta 150g coarse ground polenta (see tip)2 tsp salt, or to taste4 tbsp olive oil or ghee (clarified butter), or 50g butter For the topping 2 garlic cloves, crushed250g button mushrooms, sliced150g marinated artichoke hearts, drained4 fresh thyme sprigs, leaves picked, plus extra to serve100g goat’s cheese (4-8 slices, depending on the shape of the cheese)Extra-virgin olive oil for drizzling Beetroot hummus recipe An unusual alternative to classic hummus, this gorgeous red dip tastes earthy and sweet. Its creamy texture makes it the perfect dip for crudités. 4 large raw beetroots 400g tin chickpeas the grated zest of 1 orange the juice of 1 lime a pinch of ground cumin 1 tsp rapeseed oil shredded orange zest or chopped fresh coriander, to garnish (optional) lime wedges, to serve Preheat your oven to 200C/gas mark 6. Lay out a sheet of foil twice the size of the baking tray you will use, and place the beetroots in the middle of it.
Lamb koftas with tomato and onion salad recipe • 1 small onion, finely grated • 1 fresh red chilli, deseeded and finely chopped • 10g (½oz) fresh root ginger, peeled and grated • 10g (½oz) mint leaves, chopped Horseradish and preserved lemon salmon roulade Vegetable oil for greasing60g plain flour½ tsp bicarbonate of soda1 tsp salt1 large free-range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice ½4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped
Semolina Gnocchi with Gorgonzola First of all you'll need a large saucepan, and into that put the milk and 10 fl oz (275 ml) water, along with a good grating of nutmeg, 1 level teaspoon of salt and some freshly milled black pepper. Then sprinkle in the semolina and, over a medium heat and stirring constantly with a wooden spoon, bring it all up to the boil. Let the mixture simmer gently for about 4 minutes, still stirring, until it is thick enough to stand the spoon up in, then remove the pan from the heat and beat in 2 oz (50 g) of the Parmesan and the eggs. Now adjust the seasoning, then pour the mixture into the prepared tin and spread it out evenly with a spatula. When it's absolutely cold, cover the tin with clingfilm and leave it in the fridge overnight to firm up. When you are ready to cook the gnocchi, pre-heat the oven to gas mark 6, 400°F (200°C).
The loyal lentil curry 250g puy lentils or beluga lentils1 tbsp coconut or olive oil5-7 shallots, finely chopped4 garlic cloves, crushed with 1 tsp salt1½ tsp ground cumin1 tsp ground turmeric 1 tsp ground cinnamon 1 tsp paprika1 tsp ground coriander1 red pepper, finely chopped1-2 red chillies, deseeded and finely chopped½ x 400g tin chopped tomatoes or 2 plum tomatoes, roughly chopped400g butternut squash, roasted 1 tbsp tahini1 tbsp honey400ml coconut milkJuice 1 lime3 tbsp soy sauce2 tbsp extra-virgin olive oil For the yogurt sauce 200g greek or vegan yogurt1 tsp honey or agave syrupDrizzle extra-virgin olive oil For the cucumber salad ½ cucumber, shaved into ribbons4 tbsp rice vinegar (from the world food section of supermarkets) To serve
The Modern Pantry's grilled cornbread, chorizo and eggs recipe 235g cornmeal 200g plain flour ¾ tsp bicarbonate of soda 50g light brown sugar