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First class beef curry

First class beef curry

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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

Ginger and coconut chicken stew recipe INGREDIENTS 2 tbsp coconut oil 1 shallot, finely sliced 1 leek, sliced in half lengthways and then cut into 1cm semicircles 1 large thumb of ginger, peeled and diced 8 chicken wings – preferably from free-range, corn-fed chickens 300ml coconut milk 250ml chicken stock 5 tbsp premium fish sauce 1 heaped tsp ground ginger 340g potatoes, peeled and cubed 1 courgette, cut into quarters lengthways and then into 1cm chunks 130g fresh or frozen peas a handful of coriander and/or Thai basil, chopped beansprouts (optional) 1 lime, quartered METHOD Heat a tablespoon of coconut oil in a large lidded pan over a medium heat, then add the shallot, leek and ginger and sweat for two minutes, until slightly translucent. Add the chicken wings and the second tablespoon of oil, if needed.

Sharing pan fondue with garlic toasts, roasted radishes and asparagus 200g fontina cheese (from Ocado and cheesemongers), cubed250g camembert or brie, cubed1 fat garlic clove, thinly sliced6 fresh thyme sprigsGlug dessert wine (or a little honey and extra-virgin olive oil) For the roasted vegetables 250g asparagus spears Olive oil to drizzle300g mixed radishes20g butter

Cheese and potato pie 1.1kg new potatoes6 spring onions, finely slicedSmall bunch fresh flatleaf parsley, roughly chopped5 fresh thyme sprigs, leaves picked5 fresh oregano or rosemary sprigs, leaves picked and chopped2 tbsp dijon mustard250g vintage cheddar, grated15 semi-dried tomatoes, roughly chopped2 free-range egg yolks, lightly beaten, plus 1 whole free-range egg to glaze For the hot water pastry crust 500g plain flour, plus extra to dust1 tsp salt1 medium free-range egg80g unsalted butter, plus extra to grease80g lard (see tip) Mini paneer kathi rolls For the marinade 100g plain yogurt, not too sour1½ tbsp roughly chopped root ginger (peeled weight)2 large garlic clovespinch of garam masala (fresh if possible)pinch of ground cumin1 tsp chaat masala½ tsp ground turmeric2 tsp concentrated tomato puréesaltchilli powder to taste For the rolls

Mushroom and pepper biryani recipe For a healthy vegetarian curry, try this simple recipe INGREDIENTS 350g long-grain rice 2 tbsp vegetable oil 250g closed-cup mushrooms, sliced 1 onion, finely chopped 1 clove of garlic, crushed 1 red pepper, deseeded and chopped 125g fine green beans, chopped 1 tbsp medium curry powder 1 tsp cumin seeds 100g frozen peas chopped fresh coriander, to garnish Spiced vegetable soup with lentils and roasted chilli 3 red chillies (see tip below)3 tbsp oil (cold-pressed rapeseed oil or light olive oil)2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite-size pieces2 celery sticks, chopped into small bite-size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice ½ lemon4 tbsp Greek yogurt to serve 01.Start by roasting 2 of the chillies. If you have a gas hob, put a wire rack over the flames and roast the chillies on top until blistered and black.

Spring mushroom risotto 40g dried ceps2 strands of saffron1 tbsp olive oil1 tbsp butter4 garlic cloves, whole1 onion, chopped ½ tsp sugar400g St George’s and morels, chopped100g horse or button mushrooms400g risotto rice125ml white wine1 preserved lemon, chopped, plus extra to serve100g pom pom, chopped400g tin of tomatoes, chopped100g green olives, pitted7g fresh flat leaf parsley, choppedSea salt and ground black pepper 01.Place the dried ceps in a jug and fill with 1 litre of boiling water, then add the saffron. Stand for 10 minutes.02.Meanwhile, in a large saucepan, heat the olive oil and butter, then add the whole garlic cloves and onions, then sprinkle with the sugar. Sauté for 5 minutes, until the onions are soft.