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[ "2 tbsp olive oil", "900g/2lb minced beef", "2 onions, roughly chopped", "4 sticks celery, diced (optional)", "2 garlic cloves, crushed", "2 level tbsp plain flour", "150ml/¼ pint beef stock", "1 tbsp redcurrant jelly (optional) or 1 tsp sugar", "3 tbsp tomato purée", "1 tbsp chopped thyme", "2 x 400g/14oz can chopped tomatoes", "50g/2oz butter", "50g/2oz plain flour", "750ml/1¼ pints hot milk", "2 tsp Dijon mustard", "50g/2oz parmesan cheese, grated", "salt and pepper", "10-12 sheets lasagne", "75g/3oz mature cheddar cheese, grated" ]

[ "Preheat the oven to160C/325F/Gas 3.", "For the ragu, heat a large frying pan until hot and add the oil. Cook the mince until browned all over. Remove from the heat and transfer to a plate. Add the onion, celery (if using) and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the redcurrant jelly (or sugar), tomato purée and thyme, then stir well.", "Stir in the canned tomatoes. Bring to the boil again, cover and simmer in the oven for 1-½ hours, or until the beef is tender.", "For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and parmesan cheese and season well with salt and pepper.", "For the lasagne, put one third of the meat sauce in the base of a 2.3 litre/4 pint shallow ovenproof dish. Spoon one third of the white sauce on top. Arrange one layer of lasagne sheets on top. Season. Spoon half of the remaining meat sauce on top and then half of the white sauce. Put another layer of lasagne sheets on top, then the remaining meat sauce and remaining white sauce. Sprinkle over the cheddar cheese.", "Leave for six hours before cooking so that the pasta can start to soften.", "Preheat the oven temperature to 200C/400F/Gas 6.", "Cook in the middle of the oven for about 45 minutes- or until golden brown on top, bubbling around the edges and the pasta is soft." ]

[ "1 tbsp oil", "450g/1lb pork sausage meat", "1 red chilli, deseeded and finely chopped", "2 fat cloves garlic, crushed", "150g/5oz button mushrooms, sliced", "1 x 200ml/7fl oz carton full-fat cr`me frâiche", "100g/4oz baby spinach, roughly chopped", "salt and freshly ground black pepper", "1 x 400g/1lb can chopped tomatoes", "2 tbsp sun-dried tomato paste", "1 tsp demerara sugar", "1 tbsp fresh thyme leaves", "6 sheets, about 75g/3oz quick-cook white lasagne or fresh lasagne", "50g/2oz strong cheddar cheese, grated" ]

[ "Preheat the oven to 190C/375F/Gas 5.", "For the ragu and spinach sauce, heat the oil in a large non-stick frying pan, add the sausage meat and brown over a high heat until golden, breaking up the meat with two wooden spoons.", "Add chilli, garlic and mushrooms and fry for a few minutes. Stir in the créme frâiche and spinach.", "Bring to the boil for a couple of minutes, season well and set aside.", "For the tomato sauce, measure all the ingredients into a jug and season well.", "Divide the ragu sauce into thirds and spoon one third into the base of an oven-proof dish.", "Spoon one third of the tomato sauce on top and arrange half the pasta sheets over it. Repeat using two more layers of ragu and tomato sauce and one of pasta.", "Sprinkle over the grated cheese.", "Place in the oven for about 20-30 minutes or until golden brown, bubbling around the edges and the pasta is tender." ]

[ "4 tbsp olive oil", "4 celery sticks, finely chopped", "2 carrots, finely chopped", "1 medium onion, finely chopped", "2 garlic cloves, peeled and crushed", "1 sprig rosemary", "700g/1lb 9oz beef mince", "340g/12oz pork mince", "1 bottle red wine (750ml/26½fl oz)", "2 x 400g/14oz cans tomatoes, roughly chopped", "200ml/7fl oz beef stock", "salt and freshly ground black pepper", "1 litre/1¾ pints whole milk", "2 bay leaves", "¼ onion", "pinch freshly grated nutmeg", "50g/2oz butter", "50g/2oz plain flour", "14 sheets fresh lasagne pasta", "3 125g/4½oz balls mozzarella, cut into small cubes", "small handful grated parmesan", "freshly ground black pepper", "2 tbsp butter" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "For the ragu, heat the olive oil in a frying pan over a low heat and fry the celery, carrots and onion for approximately 15 minutes, until softened and golden. Add the garlic and rosemary and fry for two more minutes.", "Add the beef and pork mince and cook until the liquid from the meat has been absorbed.", "Pour in approximately 400ml/14fl oz of red wine and stir well. Cook for approximately 45 minutes.", "Once the wine has evaporated, add the tomatoes and stock. Leave the mixture uncovered to cook slowly for two hours. Top up with more warm stock if necessary. Season with salt and freshly ground black pepper to taste.", "To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil.", "In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.", "For the lasagne, blanch the pasta in salted boiling water for three minutes. Spoon a third of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some of the mozzarella and parmesan, and sprinkle over freshly ground black pepper. Follow with a layer of ragu. Repeat this step twice until all the ingredients have been used up. Dot knobs of butter over the surface and cook in the oven for 30 minutes, or until golden-brown on top and completely cooked through." ]

[ "75g/2½oz butter", "2 banana shallots, finely chopped", "300ml/10fl oz Champagne or dry white wine", "300ml/10fl oz fish stock", "300ml/10fl oz double cream", "1 lemon, zest only", "200g/7oz Gruyère cheese, grated", "8 leaves curly kale", "400g/14oz fresh salmon, thinly sliced", "handful basil leaves", "400g/14oz fresh lasagne sheets", "2 bunches fresh rocket", "1 bunch watercress", "3 tbsp olive oil", "1 tbsp white wine vinegar", "1 tsp Dijon mustard" ]

[ "Preheat the oven to 180C/160C Fan/Gas 4.", "For the salmon lasagne, heat the butter in a saucepan over a medium heat. Add the shallots and cook for 2-3 minutes until soft and translucent.", "Increase the heat, pour in the champagne and cook until the volume of liquid has reduced by half. Add the stock and again reduce by half. Reduce the heat and then add the double cream and cook until reduced and thickened. Stir in the lemon zest and half the cheese. Set aside.", "Blanch the kale in a pan of boiling water for 2 minutes, then drain thoroughly. Place on a plate and pat dry using kitchen paper.", "In a large oven proof dish, start to layer the lasagne. Spread the sauce on the bottom, add a layer of kale, then salmon, basil, pasta sheets. Repeat the layers until the dish is nearly full. Finish with a layer of sauce and grated cheese. Bake for 20-25 minutes or until bubbling and golden-brown.", "For the green salad, mix the rocket and watercress in a large bowl. Beat the oil, vinegar and mustard together in a small bowl. Just before serving add the dressing to the leaves and toss.", "To serve, place a slice of salmon lasagne on each serving plate and serve the salad on the side." ]

[ "2 tbsp extra virgin olive oil", "300g/10½oz beef mince", "300g/10½oz pork mince", "1 large glass red wine", "1 small onion, finely chopped", "2 carrots, finely chopped", "1 stick celery, finely chopped", "salt and freshly ground black pepper", "1 x 400g/14oz tin chopped plum tomatoes", "40g/1½oz butter", "40g/1½oz plain flour", "500ml/18fl oz milk", "salt and pepper", "100g/3½oz grated parmesan cheese", "8-10 sheets fresh egg lasagne", "1 ball mozzarella" ]

[ "For the ragù sauce, in a large pan, heat the olive oil, add the mince and brown well. Add the red wine to deglaze the pan and cook until it has almost evaporated.", "Tip in the onion, carrots and celery and fry for a couple of minutes. Season with salt and pepper, then add the chopped tomatoes and rinse the tin out with water and add the water from the tin to the pan. Lower the heat, cover with a lid and gently simmer for two hours, stirring from time to time.", "Preheat the oven to 200C/400F/Gas 6.", "For the white sauce, melt the butter in a small pan on a medium heat, stir in the flour with either a wooden spoon or small hand whisk (this will avoid lumps from forming) to form a paste and stir in a little of the milk.", "Add the remaining milk, stirring all the time until it begins to thicken to a creamy consistency. Remove from the heat, add salt and pepper and stir in 20g/¾oz of the grated parmesan cheese.", "Line an ovenproof rectangular dish of about 22 x 26cm/8½ x 10½in with a little of the ragù sauce, arrange sheets of lasagne over followed by ragù sauce, dots of mozzarella and white sauce and a sprinkling of grated parmesan. Continue to make layers like this until you have finished all the ingredients, ending with a topping of white sauce. Hold back some of the ragù to dot over the top and sprinkle with parmesan cheese.", "Cover with foil and bake for 35-40 minutes, or until golden-brown. Remove the foil for the last five minutes of cooking. Allow to rest for a couple of minutes before serving." ]

[ "butter, for greasing", "6 large dried lasagne sheets", "75g/2¾oz mature Cheddar cheese, grated", "1 tbsp oil", "450g/1lb pork sausage meat", "1 tbsp plain flour", "1 red chilli, deseeded and finely chopped", "2 fat garlic cloves, crushed", "250g/9oz chestnut mushrooms, sliced", "200ml/7fl oz full-fat crème fraîche", "100g/3½oz baby spinach, roughly chopped", "salt and freshly ground black pepper", "500g/1lb 2oz passata", "2 tbsp sun-dried tomato paste", "1 tsp light muscovado sugar", "1 tbsp chopped fresh thyme leaves", "1 tbsp chopped fresh sage" ]

[ "Preheat the oven to 200C/180C Fan/Gas 6. Grease the ovenproof dish with butter.", "Soak the lasagne sheets in recently boiled warm water to soften while you prepare the two sauces.", "For the pork and spinach sauce, heat the oil in a large, non-stick frying pan. Add the sausage meat and brown over a high heat for 5–10 minutes until golden-brown, breaking up the mince with two wooden spoons. Sprinkle in the flour and fry for a minute.", "Add the chilli, garlic and mushrooms and fry for about 5 minutes. Stir in the crème fraîche and spinach. Bring to the boil and allow to bubble for a couple of minutes. Season well with salt and pepper and set aside.", "For the tomato sauce, mix all the ingredients together in a jug or bowl and season well with salt and pepper.", "Drain the lasagne sheets.", "Spoon one-third of the spinach sauce into the base of the ovenproof dish. Spoon one-third of the tomato sauce on top and arrange half the lasagne sheets over the tomato sauce. Repeat using two more layers of spinach and tomato sauce and one of lasagne sheets. Sprinkle over the grated cheese.", "Bake for 30–35 minutes, or until the pasta is tender and the top of the dish is golden-brown and bubbling around the edges. Serve immediately." ]

[ "1 tsp olive oil, plus extra for greasing", "200g/7oz tinned chopped tomatoes", "1 fresh lasagne sheet, cut in half", "6 fresh basil leaves", "1 slice ham", "¼ ball fresh mozzarella", "100g/3½ oz ricotta" ]

[ "Preheat the oven to 180C/350F/Gas 4. Grease a small lidded ovenproof dish with a little olive oil.", "Spoon a little chopped tomato into the dish and spread it over the bottom. Add half the lasagne sheet and cover with a little more chopped tomato, making sure it covers the sheet of lasagne.", "Tear half of the basil leaves and half of the ham into small pieces and sprinkle on top.", "Tear half of the mozzarella over the top, then dot small spoonfuls of half of the ricotta on top as well and season with freshly ground black pepper.", "Repeat the layering process with the remaining ingredients: lasagne, tomatoes, basil, ham, ricotta and mozzarella. Then drizzle over the olive oil.", "Cover with the lid and bake for 10 minutes, then remove the lid and cook for a further 10-12 minutes or until cooked through and golden-brown on top." ]

[ "125ml/4½fl oz olive oil", "2 medium onions, finely chopped", "4 x 400g/14oz cans whole plum tomatoes", "salt and freshly ground black pepper", "large handful fresh basil leaves, roughly torn", "250g/9oz minced beef", "250g/9oz minced pork", "4 garlic cloves, finely chopped", "3 tbsp roughly chopped fresh parsley", "1 free-range egg, beaten", "olive oil, for frying", "flour, for dusting", "500g/1lb 2oz fresh lasagne sheets", "200g/7oz parmesan, grated", "4 hard-boiled free-range eggs, sliced", "200g/7oz ricotta cheese", "4 mozzarella balls, roughly chopped" ]

[ "For the tomato sauce, heat the olive oil in a large pan, add the onions and fry gently until softened.", "Add the tomatoes, season with salt and freshly ground black pepper and stir in the basil. Reduce the heat and simmer gently for about 25 minutes, or until the tomatoes have broken down and the sauce is reduced. Set aside.", "For the meatballs, place all the meatball ingredients, except the oil and flour, into a bowl and mix well. Using your hands, shape the mixture into walnut-sized balls.", "Heat a generous amount of olive oil in a large frying pan. Dust the meatballs in flour, then fry in the hot oil until golden-brown on all sides. Do this in batches, depending on the size of your frying pan. Drain on kitchen paper and set aside.", "Preheat the oven to 200C/400F/Gas 6.", "For the lasagne, spread a little of the tomato sauce over the base of a large ovenproof dish.", "Cover with a layer of lasagne sheets, then spoon over some more tomato sauce.", "Sprinkle with parmesan, followed by some egg slices and a few meatballs. Dot over some ricotta and pieces of mozzarella.", "Top with more sheets of pasta and repeat the layers with the remaining ingredients, finishing with tomato sauce, meatballs, eggs and both cheeses.", "Cover the dish with foil and bake in the oven for about 30 minutes.", "Remove the foil and cook for a further five minutes, or until the cheese has melted and the top is golden-brown. Serve immediately." ]

[ "olive oil", "1 onion, finely chopped", "1 carrot, chopped", "2 sticks celery, chopped", "1 bay leaf", "3 garlic cloves, crushed", "500g/1lb 2oz beef mince", "2 tbsp tomato purée", "125ml/4fl oz red wine", "1 x 400g/14oz tin chopped tomatoes", "400-500ml/14-18fl oz beef stock", "sea salt and freshly ground black pepper", "75g/2½oz unsalted butter", "75g/2½oz plain flour", "1 litre/1¾ pint full-fat milk", "¼ tsp freshly grated nutmeg", "250-300g/9-10½oz dried lasagne sheets that don’t require soaking", "150g/5½oz parmesan, to serve", "extra virgin olive oil, for drizzling" ]

[ "For the sauce, heat a heavy-based saucepan or casserole over a medium-high heat. Once hot, add a glug of oil and then add the onion, carrot, celery and bay leaf and cook for 5-6 minutes, or until softened. Add the garlic and continue to cook for two minutes.", "Turn the heat up and add the mince to the pan and continue to fry, breaking up any large chunks, until the meat is brown all over. Season with salt and pepper. Once completely browned, add the tomato purée, mixing well. Cook for two minutes and then pour in the red wine and turn up the heat to bubble the wine. Cook for 3-4 minutes, scraping any bits stuck to the bottom of the pan.", "Add the tomatoes to the pan, mix well and bring to a simmer then pour in 400ml/14fl oz of the stock. Bring to a rapid simmer, reduce the heat to low and leave to cook gently for an hour, stirring every now and again until thickened and reduced, but still moist. If at any point the mixture looks too dry then add the remaining stock along with a little water, if needed, to top up. Taste and adjust the seasoning as necessary then set to one side while you make the béchamel sauce.", "Preheat the oven to 190C/375F/Gas 5. In a medium heavy-based saucepan melt the butter, stir in the flour and cook for 3-4 minutes, or until the mixture turns a light golden colour that resembles ground almonds. Gradually whisk the milk in batches until smooth. Taste and season as necessary with salt and pepper. Add the nutmeg and then cook over a gentle heat for 4-5 minutes until thickened, stirring now and again.", "Spread one-third of the meat sauce across the bottom of a medium lasagne dish (approx 2-2.5 litres/3½-4½ pints in volume) and top with a quarter of the béchamel, then cover with lasagne sheets, breaking any as necessary to fit so that everything is covered. (It doesn't matter if the sheets overlap a little.) Sprinkle over a quarter of the parmesan.", "Repeat the process to create a further two layers. Finish with a final layer of lasagne sheets and the remaining béchamel, making sure that all the lasagne sheets are completely covered. Sprinkle over the remaining parmesan.", "Drizzle with a little extra virgin olive oil, put onto a baking tray and place in the preheated oven to bake for 30-40 minutes, or until golden-brown and bubbling. Serve in hearty wedges with a crisp green salad." ]

[ "1 tbsp olive oil", "250g/9oz beef mince", "1 onion, diced", "3 carrots, grated", "75g/2½oz butter", "75g/2½oz plain flour", "1 tsp English mustard", "750ml/1⅓ pint milk", "2 garlic cloves, crushed", "2 x 400g/14oz tin tomatoes", "250g/9oz lasagne sheets", "salt and pepper" ]

[ "Preheat the oven to 200C/400F/Gas 6", "Heat a large frying pan over a medium heat and add the olive oil. Once hot, add the mince along with a good pinch of salt and pepper. Brown the mince for 5-6 minutes until coloured all over and beginning to crisp. Remove the mince from the pan and set to one side.", "Add the onion and carrot to the frying pan along with a pinch of salt. Cook gently for 10 minutes, or until everything is softened.", "Meanwhile, melt the butter in a saucepan over a medium heat. Once melted, add the flour and mustard, stir to mix well. Leave to cook over a medium heat for two minutes, or until the mixture makes a paste.", "Pour the milk in batches into the saucepan, whisking as you add to create a smooth white sauce. Once all the milk is added season with a pinch of salt and black pepper, turn the heat down and leave to simmer very gently for seven minutes.", "Once the onions and carrots are softened, add the garlic to the frying pan and cook for two minutes. Return the meat (plus any juices) to the pan and add the tomatoes. Mix everything together, cover with a lid and simmer the sauce for 10 minutes until thickened slightly.", "To assemble the lasagne, place a quarter of the tomato sauce into the bottom of a small/medium baking dish. Top with a layer of lasagne sheets. Spoon over another quarter of the tomato sauce and top with a third of the white sauce. Repeat this twice more, finishing at the top with the last layer of white sauce. (You should have three sets of layers of lasagne, tomato and white sauce, all on a bed of tomato sauce.)", "Place into the preheated oven and bake for 30 minutes or until bubbling and the top is golden-brown. Serve the lasagne in slices while hot." ]

[ "1kg/2lb 4oz ‘00’ pasta flour, plus extra flour for dusting", "10 free-range eggs", "about 5 tbsp olive oil", "6 onions, very finely chopped", "8 carrots, very finely chopped", "8 garlic cloves, roughly chopped", "2kg/4lb 8oz beef mince", "1kg/2lb 4oz pork ribs", "2 litres/3½ pints beef stock", "4 x 400g/14oz tins chopped tomatoes", "handful fresh oregano", "few bay leaves", "1 litre/1¾ pints double cream", "300g/10½oz cheddar, grated", "2 tbsp English mustard", "50g/1¾oz basil leaves", "400ml/14fl oz olive oil", "300g/10½oz breadcrumbs" ]

[ "For the pasta, put the flour into a large mixing bowl, make a well in the middle and crack the eggs into it. Bring together with a wooden spoon until it combines into one mass.", "Knead on a floured surface for a good ten minutes, or until the dough is smooth and glossy all over and there are no dry or damp patches.", "Cut a piece of dough off, roughly the size of an egg and keep the remaining dough under a slightly damp cloth.", "Feed the piece of dough through a pasta machine on the largest setting. There are nine settings going from thick to very fine, so repeat the process nine times gradually decreasing the setting. Hang the sheets of pasta – a clothes horse works well for this.", "Repeat this process until you have converted all your dough into sheets", "Leave to dry for two hours – the sheets will be firm but slightly bendy.", "Use the base of the foil trays as a template and cut the pasta into rectangles to fit the tray. You should cut about 60 in total.", "For the ragù, heat five tablespoons of olive oil in a large frying pan over a moderate heat.", "Fry the onions, carrots and garlic until golden-brown and then transfer to a large stock pot.", "In the same pan, brown the mince in batches adding the browned meat to the pot as you go.", "Cut the ribs into manageable sizes and then brown them in the pan with a little more oil if necessary. Transfer the ribs to the pot.", "Deglaze the pan with a little beef stock and add to the pot.", "Finally add the tinned tomatoes, the remaining stock and the oregano and bay leaves.", "Bring to the boil and then simmer for two hours", "Slide the meat easily off the rib bones with set of tongs and a fork. Discard the bones.", "For the cheese sauce, put the double cream, mustard and 200g/7oz of grated cheddar in a pan. Allow to melt for five minutes on a low heat, stirring occasionally.", "For the basil oil, process the oil and the basil in a food processor and reserve.", "To assemble the lasagne, place a small ladleful of the ragù (about three heaped tablespoons) into the base of each foil tray. Place a sheet of pasta on top. Brush the pasta sheet with basil oil.", "Add another ladleful of ragù and a second pasta sheet and brush again with oil. Add a third ladleful of ragù and place one more pasta sheet on top.", "Pour over a ladleful of cheese sauce.", "Scatter over a small handful of the remaining grated cheese, then a small handful of breadcrumbs. Finish with a little drizzle of basil oil.", "To cook straightaway, preheat the oven to 180C/350F/Gas 4 and cook for 25 minutes.", "To prepare the lasagne for freezing, allow to cool, cover each portion with the lid and then freeze. They will keep for up to one month.", "To cook from frozen, preheat the oven to 180C/350F/Gas 4, but cook for one hour." ]

[ "1 litre/1¾ pints full-fat milk", "75g/3oz unsalted butter", "125g/4½oz 00 flour", "1 bay leaf", "125g/4½oz grated parmesan cheese", "2 free-range eggs yolks", "110g/4oz unsalted butter", "2 tbsp chopped celery", "2 tbsp chopped carrots", "2 tbsp chopped red onion", "110g/4oz smoked pancetta", "1 sprig fresh rosemary, leaves picked, chopped", "1 kg/2lb 2oz trimmed veal or beef flank, finely chopped", "50g/2oz prosciutto, roughly chopped", "1 x 400g/14oz good-quality chopped tomatoes", "125ml/4½fl oz white wine", "110ml/4fl oz full-fat milk", "1 x 250g/9oz pack fresh lasagne sheets", "olive oil, for greasing", "large handful grated parmesan" ]

[ "For the béchamel pour the milk into a saucepan and bring to a simmer, turn off the heat and set aside.", "In a heavy saucepan, melt the butter, then whisk in the flour and hot milk. Whisk rigorously until smooth. Add the bay leaf, cover with a circle of greaseproof paper and cook slowly for 30-40 minutes. Remove the paper and bay leaf and season with salt and freshly ground black pepper. Stir in the parmesan and egg yolks and set aside to cool.", "For the ragu, melt the butter in a large casserole dish until foaming. Add the celery, carrots, onion, pancetta and rosemary and fry for five minutes. Stir in the veal and prosciutto and cook for a further five minutes.", "Add the tomatoes, white wine and milk and bring to the boil. Reduce the heat and cook slowly for 1½ hours - the meat should be broken down into small pieces and the sauce should have a rich thick consistency.", "Preheat the oven to 170C/325F/Gas 3", "Blanch the pasta sheets in boiling salted water for one minute, then refresh in cold water.", "Rub olive oil into the sides of a baking dish. Place a layer of pasta onto the base of the dish and then add an even layer of beef ragu, followed by a layer of béchamel sauce. Repeat this process until you have used all the pasta and finish with a thick layer of béchamel on top. Sprinkle the top with a generous layer of parmesan cheese.", "Bake in the oven for 40-45 minutes, or until bubbling and pale golden-brown on top.", "Cut the lasagne into squares and serve." ]

[ "90ml/3fl oz extra virgin olive oil", "1kg/2lb 3oz pumpkin, peeled, seeds removed, cubed", "paprika, to taste", "freshly grated nutmeg, to taste", "salt and freshly ground black pepper", "250g/9oz fresh ricotta cheese", "250g/8¾oz green lasagne pasta sheets", "150ml/5¼fl oz milk", "25g/1oz grated parmesan cheese, or vegetarian parmesan-style grating cheese", "55g/2oz butter", "55g/2oz plain flour", "350ml/10½fl oz milk" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "Heat the olive oil in a large heavy-based pan. Add the pumpkin and cook, covered, stirring gently from time to time, until the pumpkin is tender, up to one hour.", "Season the pumpkin with plenty of paprika, a grating of nutmeg, freshly ground black pepper and a little salt, to taste.", "Add the ricotta cheese while it's still on the heat. Stir well then remove from the heat. Cover and allow mixture to stand.", "For the béchamel sauce, melt the butter in a small saucepan without letting it brown. Add the flour little by little, stirring constantly to prevent lumps from forming.", "When the flour has evenly absorbed the butter, continue to cook, stirring, for 4-5 minutes.", "Add the 350ml/10½fl oz milk a little at a time, strirring constantly to make a smooth, thick and creamy sauce. Season.", "Arrange a layer of lasagne pasta sheets in the bottom of a large ovenproof dish. Spoon over a third of the pumpkin mixture. Lay more pasta sheets over the top, followed by another layer of pumpkin and another layer of pasta, followed by a final layer of the pumpkin mixture. Finish with a layer of lasagne pasta sheets.", "Pour the 150ml/5¼fl oz milk over the top and allow it to drain through to all pasta layers.", "Bake for ten minutes in the preheated oven, remove and spread the béchamel sauce on top.", "Bake for a further 15-20 minutes or until all the milk has been absorbed by the pasta and the lasagne looks cooked and is beginning to go crisp.", "Remove from the oven, sprinkle with parmesan and place back in the oven for a few minutes - take care not to burn the pasta or the béchamel on top. Serve immediately." ]

[ "knob of butter, for greasing and frying", "200g/7oz Puy lentils", "1 vegetable stock cube", "1 tbsp garlic infused olive oil, or olive oil, for frying", "1 onion, chopped", "1 garlic clove, chopped", "110g/4oz mushrooms, finely diced", "110g/4oz leek, finely sliced", "1 x 400g/14oz can chopped tomatoes", "sea salt and freshly ground black pepper", "6-9 sheets lasagne", "handful grated Parmesan (or vegetarian alternative)", "green salad, to serve", "110g/4oz butter", "85g/3½ oz plain flour", "850ml/1½ pints milk", "6 tbsp double cream", "110g/4oz grated cheddar", "sea salt and freshly ground black pepper" ]

[ "Preheat the oven to 180C/350F/gas 4. Generously grease a baking dish with butter.", "For the lentil ragù, cover the lentils with cold water and bring to the boil. Crumble in the vegetable stock cube and cook for 15-20 minutes, or until the lentils are tender, then drain. Add a little more water if the mixture looks dry.", "Heat the garlic infused olive oil and butter in a lidded frying pan over a medium heat. Add the onion, garlic, mushrooms and leek and fry for about five minutes, or until softened.", "Stir in the cooked lentils and simmer gently for five minutes, then stir in the tomatoes. Cover with a lid and simmer on a low heat for 10-15 minutes. Season, to taste, with sea salt and freshly ground black pepper.", "Meanwhile, for the cheese sauce, melt the butter in a medium saucepan over a medium-high heat then mix in the flour and stir until bubbling. Gradually add the milk and cream, whisking constantly, until the mixture is smooth.", "Simmer gently, stirring constantly, until the sauce starts to thicken, then stir in the cheese and season with sea salt and freshly ground black pepper and remove from heat.", "To assemble the lasagne, spread a quarter of the lentil ragù over the base of the greased baking dish, cover this with a quarter of the cheese sauce, then arrange a third of the lasagne sheets over the top. Repeat, finishing with a layer of cheese sauce. Sprinkle over the parmesan cheese and bake in the oven for 30-40 minutes, or until bubbling and golden-brown.", "Serve with a green salad." ]

[ "450g/16 oz courgettes", "1 aubergine", "3-4 tbsp extra virgin olive oil", "1 kg firm, ripe tomatoes, sliced", "2 cloves garlic, chopped", "2 tbsp balsamic vinegar", "10-12 fresh basil leaves, torn", "Pinch salt and freshly ground black pepper", "2x125g/4½ oz low-fat mozzarella cheese, sliced", "150g/5¼ oz fresh lasagne sheets", "100g/3½ oz freshly grated parmesan, or similar vegetarian hard cheese" ]

[ "Slice the courgettes and aubergine into diagonal slices. Heat a ridged grill pan, brush the slices with olive oil and grill for several minutes each side until chargrilled, then remove. You'll have to do this in batches.", "Preheat the oven to 190C/375F/Gas 5. Brush the inside of a large baking dish with a little oil. Place a layer of sliced tomatoes (about one third of the total) on the bottom, slightly overlapping.", "Next, layer with half of the courgette and aubergine slices. Sprinkle with half the chopped garlic and one tbsp balsamic vinegar.", "Scatter over half of the torn basil leaves and season with salt and pepper.", "Layer half the mozzarella slices on top, then cover with half the lasagne sheets.", "Continue layering with the rest of the ingredients, ending with a layer of tomatoes on top. Sprinkle over the parmesan.", "Cover with foil and bake for 35-40 minutes. Remove the foil and bake another five minutes until the parmesan's golden on top." ]

[ "oil for frying", "450g/1lb lean minced beef", "1 onion, finely chopped", "1 red pepper, deseeded and finely chopped", "1 green pepper, deseeded and finely chopped", "150g/5oz button mushrooms, sliced", "3 tsp tomato purée", "2 bay leaves", "2 x 400g/14oz cans chopped tomatoes", "1 tsp dried thyme", "1 tsp dried parsley", "1 tsp dried oregano", "butter, for greasing", "300g/10½oz 'no pre-cook' lasagne sheets", "300g/10½oz cottage cheese", "150g/5oz mature cheddar, grated", "salt and freshly ground black pepper", "green salad", "garlic bread" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "Heat the oil in a large frying pan. Add the mince and cook until brown all over, then remove from the pan with a slotted spoon and set aside.", "Add the onions, peppers and mushrooms and fry over a medium heat until softened.", "Return the mince to the pan. Add the tomato purée and bay leaves and cook for five minutes.", "Add the tomatoes and dried herbs and heat to bring to the boil. Reduce the heat to simmer for at least 30 minutes. Season, to taste, with salt and freshly ground black pepper.", "Grease a 25 x 20cm/10 x 8in baking dish and line the bottom with pasta.", "Remove the bay leaves from the mince mixture and spoon about one third of the mixture onto the pasta.", "Place blobs of cottage cheese (again totalling one-third of the cottage cheese) on top of the mince.", "Repeat this layering process of lasagne sheets, mince and cottage cheese for more layers, finishing with a good sprinkling of cheddar all over the top.", "Transfer to the oven and bake for about 45 minutes to 1 hour, until the top is golden-brown and bubbling and the pasta cooked through.", "To serve, cut out squares of the lasagne and place onto plates. Serve with a green salad and garlic bread." ]

[ "50g/2oz parmesan (or a vegetarian alternative)", "50g/2oz dried natural breadcrumbs", "600g/1lb 5oz prepared sweet potato and butternut squash", "pinch salt", "4 sprigs rosemary", "12 sage leaves", "drizzle olive oil", "12 lasagne sheets", "75g/3oz baby spinach leaves", "100g/3½oz toasted pine nuts (some supermarkets sell them toasted)", "100g/3½oz parmesan (or a vegetarian alternative)", "2cm/¾in piece of fresh ginger", "600g/1lb 5oz ricotta", "2 free-range eggs, yolks only", "pinch freshly grated nutmeg", "salt and freshly ground black pepper", "3 tbsp extra virgin olive oil", "1 tbsp balsamic vinegar", "pinch English mustard powder (optional)", "salt and freshly ground black pepper", "80g/2oz wild rocket" ]

[ "Preheat the oven to 220C/425F/Gas 7.", "Put the kettle on to boil for the vegetables.", "Meanwhile, finely grate the parmesan for the topping, toss in a small bowl with the breadcrumbs and set aside.", "When the kettle has boiled, tip the prepared sweet potato and butternut squash into a large pan, add a little salt and then pour the boiled water over to cover. Put the lid on, bring back to the boil and then leave to bubble away for 15-20 minutes until tender.", "Fill the kettle up with water again and pop it back on to boil while you quickly prepare the herbs for later. Run your fingers down the length of the rosemary stalks to release the leaves and roughly chop them with the sage leaves and set aside in a small bowl.", "Pour the boiled water into a large pan, add a drizzle of oil, slip in the lasagne sheets and leave to cook for five minutes. (As there is not loads of liquid in this dish the lasagne sheets do need a bit of precooking).", "In the meantime, prepare the sauce. Finely grate the parmesan and peel and grate the ginger. Place both into a medium bowl, add the ricotta, egg yolks, pinch of nutmeg, salt and pepper, stir to combine and set aside.", "Drain the lasagne sheets once they’ve had their time and tip them back into the pan. Drizzle in a little more oil and gently toss them about to coat, so that the sheets don’t stick together.", "Check that the vegetables are now nice and tender. Drain well and tip them back into the pan. Mash them with a masher until smooth and add salt and pepper to taste.", "Now assemble the lasagne in a baking dish, set on a baking tray. Spread a third of the vegetable mash in the base of the dish. Next, scatter a third of the herbs, pine nuts and spinach leaves over. Then arrange four lasagne sheets on top, cutting to fit if necessary. Spread a third of the white sauce over.", "Repeat this two more times giving you three layers and finally sprinkle the parmesan breadcrumbs on top. Bake for 15-20 minutes.", "Prepare the salad dressing by simply mixing the olive oil, balsamic vinegar, mustard powder (if using) and seasoning together in a small bowl.", "When the lasagne is ready, the pasta will feel tender when pierced through with a knife and the top will be crisp and golden-brown.", "Cut it into portions, carefully lift out and serve with a handful of rocket drizzled with the dressing." ]

[ "oil for greasing", "100g/4oz tinned chopped tomatoes", "pinch dried chilli flakes (optional)", "100g/4oz ricotta cheese", "pinch ground black pepper", "small handful fresh mint", "large handful baby leaf spinach", "1 fresh lasagne sheet (17 x 22 cm)", "15g/1oz cheddar, grated" ]

[ "Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven to 210C/415F/Gas 7. Oil an ovenproof dish.", "Put the tomatoes into a cup and add a pinch of chilli flakes if you like things spicy. Stir with a fork and put to one side to use later.", "In a bowl, mix the ricotta and black pepper together with a fork. Using scissors (ask a grown-up to help you), cut up the mint and spinach leaves into smaller pieces and add them to the cheese in the bowl. Mix until well combined.", "Fold the lasagne sheet in half, matching the short sides. Gently run your fingers over the fold to help the pasta break into two pieces. Spread the cheese mixture on top of both pieces of lasagna, then roll them up into tubes, starting at the short edge.", "Pour enough of the chopped tomato and chilli mixture into the ovenproof dish to cover the bottom. Place the rolled-up lasagne tubes into the dish and pour over the rest of the chopped tomatoes. Top with a sprinkling of grated cheese. Put the dish on the baking tray and ask a grown-up to cook it for 15-20 minutes. Serve with a green salad." ]

[ "1 tbsp olive oil", "1 onion, chopped", "2 garlic cloves, chopped", "1 tbsp tomato purée", "400g/14oz canned cherry tomatoes", "2 tbsp white wine", "salt and freshly ground black pepper", "handful fresh basil leaves, chopped", "150ml/¼ pint double cream", "100g/3½oz parmesan cheese, grated", "pinch freshly grated nutmeg", "salt and freshly ground black pepper", "1 x 250g/9oz packet fresh lasagne sheets, cut in half and cooked according to packet instructions", "4 anchovies, drained and chopped", "2 tbsp grated parmesan", "fresh basil leaves" ]

[ "For the tomato sauce, heat the oil in a frying pan, add the onion and gently fry until softened but not coloured. Add the garlic and cook for one minute.", "Add the tomato purée, cherry tomatoes and white wine and simmer for 3-4 minutes. Season, to taste, with salt and freshly ground black pepper, add the basil and stir.", "For the cheese sauce, heat the cream in a small pan and bring to simmering point. Simmer for 2-3 minutes until the cream thickens.", "Remove from the heat, add the cheese and nutmeg and season, to taste, with salt and freshly ground black pepper.", "To serve, place a large spoonful of sauce onto two serving plates. Top each pile of sauce with a sheet of pasta. Add another spoonful of sauce and sheet of lasagne to each pile and finish with the sauce. Sprinkle over the chopped anchovies and parmesan cheese. Pour over the cheese sauce and garnish with basil." ]

[ "at least 500g/1lb 2oz fresh porcini, or other boletus (ideally twice that quantity)", "275g/10oz parma ham, sliced very finely", "white lasagne sheets, ideally fresh, but dried can be used (enough to make at least 3 layers in an 20cmx25cm/8x10in baking tray)", "at least 250g/9oz fresh parmesan", "truffle oil (optional)", "butter", "500ml/17fl oz hot milk", "50g/2oz butter", "50g/2oz plain flour", "pinch nutmeg", "salt", "freshly ground black pepper" ]

[ "To make the bé\tchamel sauce, mix the flour with the melted butter in the pan and cook it for a few minutes. Add the hot milk by degrees and stir to thicken. Bring to the boil and allow to simmer for just a minute. Season with nutmeg, salt and pepper.", "Grate half the parmesan and stir into the bé\tchamel. The finished bechemel should be a thick pouring consistency. Add a little more hot milk if necessary.", "To prepare the rest of the ingredients, slice the whole boletus into large but very thin slices. If you are using dried lasagne of the kind that requires pre-cooking, then cook according to the instructions. Scrape the rest of the parmesan into shavings with a large knife blade or potato peeler.", "Pour a small amount of the bé\tamel onto the bottom of an ovenproof dish. Put a layer of white lasagne on top followed by a layer of thinly-sliced ceps, a layer of parma ham and a layer of slivers of parmesan. Season with a few drops of truffle oil.", "Then pour over a layer of béamel\t and repeat the layers. You can make as many layers as you have ingredients, or space for, but finish with a layer of béamel sauce, some grated parmesan and a few knobs of butter.", "Bake for around 20-30 minutes in a fairly hot oven (190C/375F/Gas 5) until nicely browned on top." ]

[ "olive oil", "knob of butter", "2 skinned salmon fillets", "4 sheets of fresh or dried lasagne pasta", "1 large bunch of asparagus, trimmed and halved if long", "6-8 baby plum tomatoes", "sea salt and freshly ground black pepper", "1 egg, separated", "2 tsp lemon juice", "50g/2oz butter, melted", "sea salt", "cayenne pepper", "1 tbsp chopped chives" ]

[ "To cook the salmon, heat a trickle of olive oil in a non-stick frying pan over a medium heat. Season the salmon with salt and freshly ground pepper.", "Add a knob of butter and once it is bubbling add the salmon, cooking gently for 3-4 minutes. Turn over and remove the pan from the heat. The heat from the pan will continue to cook the salmon while you make the rest of the dish.", "Cook the asparagus and lasagne in a large pot of boiling salted water. They should only take 3-4 minutes. If the lasagne takes longer (check packet instructions) start it off, and add the asparagus part of the way through.", "Once they are both cooked, drain well.", "To make the hollandaise, place the egg yolk and lemon juice in a screw topped jar or small bottle and shake really well for about 30 seconds.", "Pour in half of the butter and shake for a further 30 seconds and then add the remaining butter, leaving the white milky residue behind.", "Shake again until the sauce has thickened to a creamy consistency. You can also make the hollandaise by blending in a small blender/processor rather than using a jar, but for these small quantities, using a jar is easier.", "To finish the hollandaise, whisk the egg white to soft peaks and then pour in the hollandaise, pinch of salt and cayenne pepper and the chopped chives. Fold together until you have a light sauce.", "To serve the dish, sit one sheet of pasta each onto a warm plate, top with the salmon, then the asparagus (leaving some spears aside to garnish the top) and a spoon of hollandaise.", "Lay the second sheet of pasta over the top, spoon over the remaining hollandaise and finish with some asparagus spears to garnish the top.", "Serve immediately." ]

[ "1 litre/1 pint 15fl oz milk", "2 bay leaves", "1 garlic clove", "40g/1½oz unsalted butter, plus extra for greasing", "50g/2oz plain flour", "1 tsp English mustard", "salt and freshly ground black pepper", "400g/14oz no-cook lasagne sheets", "2 tbsp chopped fresh tarragon", "400g/14oz assorted fish and seafood of your choice (salmon, cod, prawns, mussels, etc.)", "large handful baby spinach", "150g/5oz cheddar, grated", "75g/2 ½oz parmesan, grated", "green salad", "garlic bread" ]

[ "Preheat the oven to 180C/365F/Gas 4.", "Place the milk, bay leaves and garlic into a pan over a medium heat and bring to scalding point (just before boiling point), then remove from heat.", "Melt the butter in a separate pan over a low heat, then stir in the flour and cook 2-3 minutes, stirring constantly (don't let it turn brown).", "Remove the bay leaves and garlic from the milk, then add a little of the milk to the flour and butter mixture. Stir to make a paste and cook out for 1-2 minutes, stirring constantly.", "Gradually add splashes of milk, stirring constantly, until a thick, smooth sauce has formed.", "Gradually add the rest of the milk, adding a little at a time and bringing to the boil before adding more milk. Repeat until all the milk has been added. Take off the heat, add the mustard and season well with salt and freshly ground black pepper.", "Place a spoonful or two of the sauce into a greased ovenproof dish to just cover the bottom. Cover with a couple of lasagne sheets.", "Stir the tarragon, fish, seafood and spinach to the remaining sauce and stir until well combined.", "Spoon some of the fish sauce mixture onto the llasagne sheets and top with another layer of lasagne sheets. Repeat this layering of fish sauce mixture and lasagne until all of the sauce and pasta have been used up. The final layer should be lasagne sheets.", "Sprinkle the top with the cheddar cheese and parmesan, then transfer to the oven to bake for 40 minutes, or until the fish is cooked and the topping is golden-brown.", "Serve at the table in its dish with a bowl of green salad and some garlic bread." ]

[ "oil, to fry", "450g/1lb lean beef mince", "1 onion, finely chopped", "1 red pepper, seeds removed, finely chopped", "1 green pepper, seeds removed, finely chopped", "150g/5oz St George mushrooms, sliced", "200g/7oz tomato purée", "2 bay leaves", "2 x 400g/14oz tin chopped tomatoes", "1 tsp dried thyme, parsley and oregano", "salt and freshly ground pepper", "300g/10oz dried pasta sheets", "300g/10oz cottage cheese", "150g/5oz grated mature Cheddar cheese" ]

[ "Preheat the oven to 180C/350F/Gas 4 and grease a 25cm/10in x 20cm/8in baking dish.", "Heat a dash of oil in a large heavy-based frying pan over a high heat. Fry the mince until browned all over. Remove the mince from the pan.", "Add another dash of oil to the pan over a medium heat. Gently fry the onion, peppers and mushrooms until soft.", "Add the mince back into the pan together with the tomato purée and bay leaves. Cook for a further five minutes.", "Add the tomatoes and herbs, and bring to the mixture to the boil. Simmer for at least 30 minutes and season to taste with salt and freshly ground black pepper. Lastly, remove the bay leaves.", "Line the base of the baking dish with pasta and cover with about one-third of the mince mixture. Place teaspoonful amounts of cottage cheese across the mince, in order to use up one-third of the cheese.", "Repeat Step 6 7 two further times and finally cover the lasagne with the grated Cheddar. Bake in the over for 45 minutes to one hour, or until golden-brown and bubbling on top." ]

[ "2 large leeks, each about 300g/10½oz", "1 medium onion", "2 celery sticks, trimmed", "2 carrots, peeled", "500g/1lb 2oz lean minced beef", "2 garlic cloves, peeled and crushed", "150g/5½oz chestnut mushrooms, wiped and chopped", "2 tbsp plain flour", "150ml/¼ pint red wine", "200ml/7fl oz beef stock, made with 1 beef stock cube", "400g/14oz can chopped tomatoes", "2 tbsp tomato purée", "1 heaped tsp dried oregano", "2 bay leaves", "500ml/18fl oz semi-skimmed milk", "3 tbsp cornflour", "freshly grated nutmeg, to taste", "50g/2oz extra-mature cheddar, grated", "25g/1oz parmesan, finely grated", "3 medium vine tomatoes, sliced", "freshly ground black pepper" ]

[ "Trim the leeks until they are about the same width as your lasagne dish. Cut the leeks lengthways through to the middle but no further.", "Open out the leeks and remove five or six of the narrow leaves from the centre of each leek. Thinly slice these inner leaves. Separate the larger leaves – these will become your ‘lasagne’.", "Finely chop half the onion and cut the other half into wedges. Thinly slice the celery and dice the carrots.", "Put the minced beef in a large non-stick frying pan with the sliced leeks, chopped onion, celery, carrots and garlic.", "Place the pan over a medium-high heat and fry without added fat for about 10 minutes until lightly coloured. You’ll need to break up the mince with a couple of wooden spatulas or spoons as it cooks.", "Stir in the chopped mushrooms and cook for 2–3 minutes more. The pan should look fairly dry at this point.", "Sprinkle over the plain flour and stir it thoroughly into the mince and vegetables. Slowly stir in the red wine and beef stock. Add the canned tomatoes, tomato purée and dried oregano, then drop a bay leaf into the pan and bring it to a simmer. Season with lots of freshly ground black pepper.", "Turn down the heat slightly and leave the mince to simmer for 20–30 minutes until rich and thick, stirring occasionally.", "While the mince is cooking, put the onion wedges in a saucepan with the remaining bay leaf. In a small bowl mix three tablespoons of the milk with the cornflour.", "Pour the rest of the milk into the pan with the onion wedges and set it over a low heat. Bring to a very gentle simmer and cook for 2–3 minutes. Remove from the heat and leave the milk to infuse for 10 minutes.", "Half fill a large saucepan with water and bring to the boil. Add the leek ‘lasagne’ and bring the water back to the boil.", "Cook the leeks for five minutes or until very tender. It is important that the leeks are tender or the lasagne will be tricky to cut later.", "Drain in a colander under running water until cold. Drain on kitchen paper or a clean tea towel.", "Preheat the oven to 200C/400F/Gas 6.", "Remove the onion wedges and bay leaf from the infused milk with a slotted spoon, then return the pan to the heat. Give the cornflour and milk mixture a good stir until it is smooth once more and pour it into the pan with the infused milk.", "Bring to a simmer and cook for five minutes, stirring regularly until the sauce is smooth and thick.", "Season the sauce with a good grating of nutmeg to taste and plenty of ground black pepper.", "If the sauce is a little too thick to pour easily, whisk in a couple more tablespoons of milk.", "Spoon a third of the mince mixture into a 2.5 litre lasagne dish. Top with a layer of blanched leeks. Repeat the layers twice more, finishing with leeks. Pour the white sauce over the leeks and top with the sliced tomatoes. Mix the cheddar and parmesan cheese and sprinkle all over the top. Bake for 30 minutes or until golden-brown and bubbling.", "Divide into portions with your sharpest knife. Serve with a freshly dressed green salad." ]

[ "2 tbsp olive oil", "1 clove garlic, finely sliced", "½ red onion, sliced", "100g/3½oz beef fillet, minced", "½ tsp chilli flakes", "1 tbsp tomato purée", "50ml/2fl oz red wine", "200g/7oz tinned cherry tomatoes", "salt and freshly ground black pepper", "6 sheets lasagne (blanched and refreshed)", "100g/3½oz buffalo mozzarella", "50ml/2fl oz double cream" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Heat the oil in a frying pan and cook the garlic and onion until soft.", "Add the beef mince and cook through.", "Add the chilli flakes and tomato purée and stir together.", "Add the red wine and cook down until reduced by half.", "Add the tinned cherry tomatoes and simmer for 10 minutes then season to taste with salt and freshly ground black pepper.", "Place three sheets of lasagne in the bottom of a small ovenware dish and spoon the bolognese sauce over the pasta, then place three more sheets of pasta on top.", "Tear the buffalo mozzarella into pieces, lay on the pasta and pour the cream over. Bake in the oven for five minutes.", "Serve in the ovenware dish." ]

[ "3 tbsp olive oil", "1 onion, finely chopped", "3 garlic cloves, crushed", "2 x 400g/14oz tins chopped tomatoes", "salt and pepper", "2 medium to large aubergines", "1 ball mozzarella, drained and torn into pieces" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Heat a saucepan over a medium heat. Add one tablespoon of the olive oil and, once hot, add the onion and a pinch of salt. Fry the onion for 4-5 minutes, or until softened. Add the garlic and continue to cook for two minutes.", "Pour in the tomatoes and mix well, breaking up any larger bits with the back of your spoon. Season with a pinch of salt and pepper and bring to a simmer. Reduce the heat and simmer gently for 20-30 minutes, or until the tomato sauce is thickened and flavoursome.", "Meanwhile slice the aubergines lengthways into slices 5mm/¼in thick. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. Heat a griddle pan until smoking hot and then griddle in batches for 2-3 minutes on each side, or until all the slices are golden brown. Alternatively, heat the grill to high, place half of the aubergine slices on a baking tray and grill for 3-4 minutes on each side. Continue with the rest of the slices until they are all golden-brown. Remove and leave to one side once cooked.", "Add a spoonful of tomato sauce to the bottom of a medium sized ovenproof baking dish (about 28x22cm/11x8½in)and spread evenly. Top with a third of the aubergine slices.", "Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Place into the preheated oven and bake for 25-30 minutes, or until the dish is bubbling and the mozzarella melted and golden-brown on top." ]

[ "15g/½oz butter", "salt and freshly ground black pepper", "1 small chicken breast, finely chopped", "15g/½oz mozzarella, finely chopped", "1 tbsp chopped basil", "1 clove garlic, finely chopped", "1 sheet of fresh lasagne, cut into six 7cm/3-inch strips, blanched", "2 free-range egg yolks, beaten", "olive oil, to drizzle", "½ leek, finely chopped", "50ml/2fl oz white wine", "50ml/2fl oz double cream", "salt and freshly ground black pepper", "1 tbsp chopped parsley" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "In a small frying pan, melt the butter. Season the chicken, then add to the pan to brown on all sides.", "In a bowl, mix together the mozzarella, basil and garlic. Lay out the lasagne strips and fill with the chicken and mozzarella mixture. Fold over and use the egg yolks to seal.", "Place on a baking tray, drizzle with olive oil and bake in the oven for 10-12 minutes, or until cooked through.", "Meanwhile for the sauce, simmer the leek in a pan with the wine for 5 minutes.", "Stir in the cream and season with salt and freshly ground black pepper.", "Finish with the parsley, then spoon over the ravioli to serve." ]

[ "1 tbsp olive oil", "2 large onions, chopped", "500g/1lb 2oz beef mince", "1 mild red chilli, deseeded and finely chopped", "1 red pepper, deseeded and diced", "2 garlic cloves, crushed", "1 tbsp ground cumin", "1 tbsp ground coriander", "2 tbsp tomato purée", "1–2 tbsp mango chutney", "2 x 400g tins chopped tomatoes", "1 small bunch fresh coriander, chopped", "salt and freshly ground black pepper", "3 large tortilla wraps", "250g/9oz full-fat mascarpone", "100g/3½oz mozzarella, grated", "100g/3½oz cheddar" ]

[ "Preheat the oven to 160C/140C Fan/Gas 3.", "Pour the oil into a large ovenproof frying pan over a medium heat, add the onions and fry for 3 minutes. Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally.", "Add the chilli, red pepper, garlic and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry. Stir in the tomato purée, mango chutney, tinned tomatoes and salt and black pepper. Cover with a lid, bring to the boil and transfer to the oven to simmer for an hour.", "Remove from the oven and stir in half the coriander. Increase the oven temperature to 200C/180C Fan/Gas 6.", "Spread a third of the cooked mince beef mixture over the bottom of the ovenproof dish and lay one tortilla wrap on top. Spread a third of the mascarpone (see tip) over the tortilla and sprinkle with a third of each of the mozzarella and Cheddar cheeses. Repeat twice more so you have 3 layers.", "Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander." ]

[ "1 onion, chopped", "1 garlic clove, chopped", "1 carrot, chopped into pea-sized pieces", "300g/10½oz lean beef mince", "1 x 400g/14oz can chopped tomatoes", "50ml/2fl oz boiling water", "1 beef stock cube", "1 tsp dried oregano (optional)", "black pepper (optional)", "300g/10½oz uncooked spaghetti", "1 tbsp vegetable oil" ]

[ "Put the chopped onion, garlic and carrot into a large microwave safe bowl.", "Add the mince and mix together with a fork, breaking up the meat until it is well combined.", "Cover the bowl with a microwaveable lid or cling film, leaving a small area open, and microwave on full power for three minutes.", "Remove the bowl. Stir with the fork, breaking up the mince again, cover and return to the microwave for another three minutes. Take care when removing the bowl as it will be very hot. Break up any clumps of mince again.", "Add the chopped tomatoes to the bowl together with 50ml/2fl oz of boiling water, and crumble over the stock cube, oregano and black pepper (if using).", "Mix everything together with a wooden spoon. Cover again and cook in the microwave on full power for seven minutes. Remove the bowl, stir well, cover and return to the microwave for another 10 minutes on full power, stirring halfway through.", "Remove the bowl and leave to stand while you cook the spaghetti.", "Boil the kettle for the spaghetti. Break the spaghetti into thirds and put in a separate microwave safe bowl. Add the oil and mix well with a wooden spoon to coat the spaghetti with oil. Pour over boiling water until just covered and stir well.", "Put into the microwave and cook on full power for four minutes.", "Remove the bowl and stir the spaghetti. Cover and return to the microwave and cook on full power for another four minutes.", "Take the bowl out of the microwave and leave to stand for two minutes. Check that the spaghetti is cooked and is al dente (still has a little bite). Cook for another couple of minutes if it’s not soft enough.", "Drain the cooked spaghetti and serve with the bolognese sauce." ]

[ "6 tbsp olive oil", "4 aubergines, sliced", "1 large onion, chopped", "2 garlic cloves, crushed", "600g/1lb 5oz lamb mince", "1 x 400g tin chopped tomatoes", "1 tsp ground cumin", "1 tsp ground cinnamon", "1 tsp fresh oregano", "150ml/5fl oz red wine", "2 tbsp chopped fresh mint", "120ml/4fl oz lamb stock", "25g/1oz unsalted butter", "25g/1oz plain flour", "200ml/7fl oz milk, heated to near-boiling", "2 free-range eggs, beaten", "pinch freshly grated nutmeg", "75g/2½oz cheddar, grated", "75g/2½oz mozzarella, grated", "salt and freshly ground black pepper", "4 small courgettes, cut into ribbons using a peeler", "4 tbsp olive oil", "1 lemon, juice only", "2 tbsp fresh mint" ]

[ "Preheat the oven to 190C/170C Fan/Gas 5.", "Heat a frying pan over a medium heat. When hot, add 4 tablespoons olive oil and the aubergines. Fry for 2-3 minutes, then set aside on a plate lined with kitchen paper.", "In a separate pan, heat the remaining oil. Once hot, add the onion and garlic and fry for a further 2-3 minutes, or until the onions have softened. Add the lamb mince and cook for 4-5 minutes, until browned. Add the tomatoes, cumin, cinnamon, oregano and red wine. Cook for 2-3 minutes, breaking up the tomatoes with a wooden spoon as they cook. Add the mint and stock. Bring to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper.", "Layer the meat sauce and aubergine in a large baking dish like you would if you were making lasagne.", "Place the butter in a pan over a medium heat. When melted, add the flour and cook, stirring well, for a minute. Add the hot milk and cook, stirring constantly, for 2-3 minutes, until the mixture has thickened. Stir in the eggs and nutmeg, season with salt and freshly ground black pepper. Add half of the grated cheddar and mozzarella and continue to cook, stirring, until combined and smooth.", "Spoon the cheese sauce over the top of the lamb and aubergine, then sprinkle with the remaining cheddar and mozzarella.", "Bake for 20-25 minutes, until the cheese topping is golden-brown and bubbling.", "For the courgettes, heat a griddle pan. Toss the strips of courgette in oil to coat and cook for 1-2 minutes or until charred. Place in a bowl and mix with the lemon juice and fresh mint.", "Serve the moussaka in slices with the courgettes alongside." ]

[ "15g/½oz butter", "1 tbsp olive oil", "½ onion, peeled, sliced", "1 garlic clove, peeled, sliced", "3 field mushrooms, sliced", "100ml/3½fl oz white wine", "75ml/2½fl oz double cream", "salt and freshly ground black pepper", "2 tbsp chopped chives", "1 handful spinach leaves", "2 fresh lasagne sheets, cooked according to packet instructions", "55g/2oz cheddar" ]

[ "Heat the butter with the oil in a pan over a medium heat. Fry the onion and garlic for 3-4 minutes, or until softened, stirring occasionally.", "Add the sliced mushrooms to the pan and cook for 2-3 minutes.", "Add the wine to the pan and bring to the boil. Reduce the heat until the mixture is simmering. Continue to simmer until cook over a high heat until the volume of liquid has reduced by half.", "Stir the cream into the pan and season with salt and freshly ground black pepper, to taste. Return the mixure to a simmer.", "Stir the chives and spinach leaves into the mixture until they are warmed through and wilted.", "To serve, place one cooked lasagne sheet on a plate and spoon the mushroom mixture on top. Place the remaining sheet on top of the mushrooms and sprinkle over the cheese. Place the lasagne under a hot grill until the cheese is bubbling and golden-brown. (Alternatively, use a cook's blowtorch to melt the cheese.)" ]

[ "light chicken stock, to poach the chicken", "1.5kg/3lb 5oz whole chicken", "150ml/5fl oz sunflower or rapeseed oil", "1 onion, peeled and finely chopped", "3 cloves garlic, peeled and crushed", "1 litre/1¾pt passata", "1 tsp tequila", "1 tsp caster sugar", "pinch salt", "2 fresh poblano chillies, seeds removed, sliced (alternatively use green pepper)", "10 baby courgettes, finely sliced", "6 small soft corn tortillas (or 2 large ones if available)", "10 courgette flowers, torn in half", "200g/7oz cheddar, grated", "200ml/7fl oz double cream", "4 courgette flowers", "200g/7oz plain flour", "300ml/10fl oz sparkling water", "1 tsp salt" ]

[ "Place the chicken in a large stock pot and cover with light chicken stock. Bring to the boil, reduce the heat, cover and simmer for about 30 minutes or until the chicken is cooked through. (When it is cooked, you should be able to pull the legs easily off. But do be careful as it is hot!)", "Remove the chicken from the pot, reserving the stock for another recipe. Allow the chicken to cool slightly, then while it is still warm, pick all the meat from the bones.", "Shred the chicken quite finely into strips using your hands and set side.", "Pre-heat the oven to 180C/350F/Gas 4.", "Make a tomato sauce by heating 50ml of the oil in a heavy-based saucepan. Add the chopped onion and cook until soft and slightly coloured. Add the garlic and cook gently for a further 3-5 minutes.", "Add the passata, tequila, sugar and a pinch of salt. Bring to the boil, lower the heat and simmer to reduce the sauce slightly.", "In a frying pan, heat one tablespoon of the oil and add the poblano chilli. Cook over a medium heat until softened.", "Add the sliced courgettes into the frying pan, turn the heat up and cook for 2-3 minutes.", "Heat the remaining oil in a large frying pan and individually fry the tortillas on both sides and drain well on paper towel.", "In a deep ceramic oven proof dish, start building up the quesada. Break up the tortillas so they fit snuggly inside the dish.", "Place a ladle full of tomato sauce on the base of the dish followed by a layer of the shredded chicken and one-third of the sliced courgettes and flowers. Top with a layer of fried tortilla, one-third of the grated cheese and cream.", "Repeat this process twice more, finishing with a layer of tortilla, cheese and cream. (You may not use all the chicken.)", "Place in a pre-heated oven for 20 minutes and bake until the top is bubbling and golden-brown. Remove from the oven and allow to cool for five minutes before cutting into six pieces.", "For the battered courgette flowers, heat a deep fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)", "Place the flour, salt and water in a large bowl and whisk until smooth. Dip the courgette flowers in the batter and place in the deep-fat fryer for 2-3 minutes, turning once, until the flowers are golden-brown all over. Carefully remove from the hot fat with a slotted spoon and drain on kitchen paper.", "Place a spoonful of lasagne on a serving plate and serve the fried courgette flowers alongside." ]

[ "olive oil, for greasing", "3 sheets fresh lasagne", "150g/5½oz ricotta cheese", "30g/1oz fresh basil leaves, roughly torn", "¼ tsp freshly grated nutmeg", "salt and freshly ground black pepper", "1 tbsp olive oil", "1 garlic clove, crushed", "300ml/½ pint tomato passata", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "For the cannelloni, lightly grease a small ovenproof dish with oil.", "Lay the lasagne sheets on a board and divide the ricotta cheese between them, spreading it evenly over them. Scatter the basil leaves over the top of the ricotta cheese.", "Sprinkle the grated nutmeg over the lasagne sheets and season with salt and freshly ground black pepper.", "Roll the pasta up into cannelloni tubes and arrange in the base of the greased ovenproof dish.", "For the sauce, heat the olive oil in a small saucepan and add the garlic. Fry over a medium heat for one minute.", "Add the tomato passata to the pan and bring to the boil. Season with salt and freshly ground black pepper. Reduce the heat and simmer for two minutes.", "Pour the tomato sauce over and around the cannelloni tubes.", "Transfer the ovenproof dish to the oven for 8-10 minutes, or until the cannelloni are heated through and the pasta is cooked.", "Serve in the dish." ]

[ "butter, for greasing", "12 fresh lasagne sheets, cut into 12.5cm x 7.5cm/5in x 3in squares, blanched", "300g/10½oz ricotta, drained", "85g/3oz canned salmon, drained", "100g/3½oz smoked salmon, finely chopped", "1 tbsp chopped fresh tarragon leaves", "1 lemon, zest only", "250g/9oz cheddar, grated", "1 free-range egg yolk", "100ml/3½fl oz double cream", "salt and freshly ground black pepper", "dressed green salad leaves, to serve" ]

[ "Preheat the oven to 180C/350F/Gas 4. Grease a large ovenproof dish with butter.", "For the filling, mix together all of the filling ingredients until well combined.", "Lay the blanched pasta rectangles onto a work surface. Spoon a little of the filling mixture in a line lengthways along the centre of each pasta rectangle. Roll up each pasta rectangle into a tube. Place each of the cannelloni into the prepared ovenproof dish.", "For the topping, mix together the all of the topping ingredients except the pasta until smooth and well combined.", "Pour the topping mixture over the cannelloni until covered. Bake in the oven for 8-10 minutes.", "Preheat the grill to its highest setting. Place the cannelloni under the grill for 2-3 minutes, or until the topping is golden-brown and bubbling.", "Divide the cannelloni equally among six serving plates. Serve with the lightly dressed green salad." ]

[ "2 tbsp olive oil", "1 onion, finely chopped", "1 garlic clove, finely chopped", "2cm/1in piece fresh ginger, finely chopped", "8 chicken thighs, skin removed, boned and cut into 3cm/1¼in chunks", "100g/3½oz Thai green curry paste", "½ butternut squash, peeled, seeds removed and cut into 3cm/1¼in chunks", "1 large sweet potato, peeled and cut into 3cm/1¼in chunks", "1 small aubergine, end removed and cut into 3cm/1¼in chunks", "1 courgette cut into 3cm/1¼in chunks", "200ml/7fl oz coconut milk", "200ml/7fl oz chicken stock", "100ml/3½fl oz double cream", "100g/3½oz fine green beans cut into 2cm/1in lengths", "400g/14oz basmati rice", "400g/14oz plain flour", "2 tsp sea salt", "2 tbsp olive oil, plus extra for frying", "splash of warm water to bind mix", "2 tbsp roughly chopped fresh coriander", "4 spring onions, root removed and finely sliced" ]

[ "Heat a large frying pan and, once hot, add the oil and then the onion, garlic and ginger. Cook for four minutes, then add the chicken thighs and cook for a further 3-4 minutes. Stir in the Thai curry paste and cook for a further 3-4 minutes.", "Add the squash, sweet potato, aubergine and courgette. Stir, then add the coconut milk and chicken stock.", "Cook for 15 minutes, then add the cream and beans. Cook for further 10 minutes.", "Meanwhile, put the rice in a large saucepan and cook to packet instructions.", "For the flatbread, place the flour, salt and oil in a large bowl and add enough water to bring it together to form a dough. Knead until smooth then divide into four balls.", "Flour a work surface and roll out each ball into a large circle.", "Heat a griddle or frying pan and add the oil. One at a time, place each flatbread into the pan and cook on both sides for a few minutes.", "To serve, place the rice on serving plates topped with the curry. Place the bread on the side and garnish with fresh coriander and spring onions." ]

[ "2 tsp chilli powder", "2 tsp ground cumin", "1 tbsp garam masala", "1 tsp ground coriander", "6 garlic cloves, roughly chopped", "½ tsp ground turmeric", "½ tsp ground cinnamon", "7.5cm/3in piece fresh root ginger, roughly chopped", "50g/1¾oz cashews, roughly chopped", "2 lemons, juice only", "150g/5½oz plain, full-fat yoghurt", "4 large boneless skinless chicken breasts, cut into 2.5cm/1in dice", "1 tbsp vegetable oil", "1 cinnamon stick", "4 cardamom pods, split", "2 long green chillies, finely sliced", "1 x 400g tin chopped tomatoes", "75g/2½oz chilled butter, plus 25g/1oz melted butter", "50ml/2fl oz double cream", "250g/9oz wholemeal plain flour, plus extra for dusting", "salt and freshly ground black pepper" ]

[ "Blend the chilli powder, cumin, garam masala, coriander, 3 garlic cloves, turmeric, cinnamon, ginger and cashews to a fine purée in a food processor. Add half of the lemon juice and blitz once more until smooth. Stir in the yoghurt until well combined.", "Put the chicken breasts in a bowl and pour over the marinade, mixing to coat. Marinate in the fridge for 1 hour.", "Preheat the grill to its highest setting and place an oven shelf in the middle of the oven.", "Transfer the marinated chicken to a grill tray lined with aluminium foil. Grill for 12-15 minutes, until the marinade has browned and the chicken is just cooked through.", "Meanwhile, heat the oil in a frying pan over a medium heat. Add the cinnamon stick and cardamom pods and stir-fry for 1 minute, until fragrant. Add the remaining garlic, chillies and tomatoes and simmer for 4-5 minutes.", "Add the grilled chicken and cook for a further 4-5 minutes, until the sauce has thickened slightly and the chicken is cooked through.", "Whisk in the chilled butter a little at a time, then add the cream and simmer for another 2 minutes. Season, to taste, with salt and freshly ground black pepper. Keep warm.", "Meanwhile, make some chapatis, pile the flour onto a clean work surface and make a well in the centre. Gradually and carefully add 250ml/9fl oz cold water, pulling the flour in from the inner edges of the well to combine, until the mixture comes together as a soft dough. Knead until soft, smooth and elastic.", "Divide the dough into 4 pieces then roll each piece into a ball. Roll out the balls onto a floured work surface to form a flat disc 2-3mm thick.", "Heat a griddle pan or non-stick frying pan over a high heat until very hot. Cook the chapatis one at a time until just charred, about 20 seconds on each side. When the chapati is cooked, bubbles will form at its surface. Brush the cooked chapatis with the melted butter.", "Serve the butter chicken with the chapatis." ]

[ "250g/9oz chip potatoes such as Maris Piper or Sebago, peeled, cut into matchsticks or coarsely grated, soaked in cold water for 15 minutes", "vegetable oil, for deep frying", "1–2 tsp salt", "3 tbsp vegetable oil", "6 black peppercorns", "5 cloves", "2 green cardamom pods, lightly bruised with a rolling pin", "2 dried Kashmiri chillies", "4cm/1½in piece cinnamon stick", "1 medium onion, finely chopped", "100g/3½z tomatoes, finely chopped", "1 tsp salt", "4cm/1½in fresh root ginger, finely grated", "3 garlic cloves, crushed", "1½ tsp Kashmiri chilli powder", "1 tsp ground cumin", "1 tsp ground coriander", "1 tsp garam masala", "½ tsp ground turmeric", "1kg/2lb 4oz chicken, jointed into 8 pieces, or 1kg/2lb 4oz chicken pieces, skinned", "2 tsp jaggery or soft brown sugar", "150g/5½oz ‘ready-to-eat’ soft dried apricots", "3 tbsp white wine vinegar", "handful coriander, chopped" ]

[ "Drain the potatoes and dry on kitchen paper. Heat the vegetable oil in a deep pan over a medium heat until hot (or heat a deep-fat fryer to 180C/350F). CAUTION: hot oil can be dangerous. Do not leave unattended. Deep-fry the potatoes in batches until crisp and golden-brown. Remove from the oil using a slotted spoon and drain on a plate lined with kitchen paper. Season with salt.", "For the curry, heat the oil in a heavy-based pan or karahi over a medium heat. Add the whole spices and fry for a minute until fragrant, then add the onion and fry for 10 minutes, or until softened and golden-brown.", "Stir in the tomatoes and salt and simmer for 2–3 minutes, then add the ginger, garlic, chilli powder, cumin, coriander, garam masala and turmeric and cook for a minute.", "Add the chicken pieces to the pan and cook, stirring, for 2–3 minutes, or until well coated with the spice mixture, then add the jaggery, apricots, vinegar and enough water just to cover. Bring to the boil, lower the heat, cover the pan with a lid and simmer for 30–40 minutes, or until the chicken is cooked through and tender, and the sauce is reduced to a rich, thick consistency.", "Serve with the potato sticks heaped on top, and scatter with coriander." ]

[ "4 tbsp vegetable oil", "8 chicken thighs, skin on, bone in", "2 large onions, finely sliced", "5 garlic cloves, chopped", "5cm/2in piece root ginger, chopped", "1 large red pepper, chopped", "2 tbsp tomato purée", "3 tbsp mild curry paste", "1 tbsp garam masala", "1 tbsp dry fenugreek leaves", "1 tbsp ground coriander", "¼ root turmeric, finely grated", "1 fresh red chilli, finely sliced", "½ bunch fresh coriander", "1 tbsp vegetable oil", "½ tsp cumin seeds", "3 cardamom pods", "1 cinnamon sticks", "½ tsp ground black pepper", "1 bay leaf", "500g/1lb 2oz basmati rice, rinsed and drained", "1 tsp salt", "50g/1¾oz unsalted butter" ]

[ "For the chicken thighs, put a large frying pan on a high heat and add two tablespoons of oil. Once hot, add the chicken thighs skin-side down and cook for 3-4 minutes, or until golden-brown on each side. Put the chicken on a plate and set aside.", "Heat a large frying pan and add the rest of the oil. Once hot, add the onions, garlic, ginger and red pepper. Cook until soft, then remove from the heat and leave to cool. Tip the mixture into a blender or food processor and blend until smooth.", "Add the purée back to the pan and cook over a low heat for 5-10 minutes.", "Add the tomato purée, curry paste, garam masala, fenugreek leaves, ground coriander and fresh turmeric and cook for a further five minutes.", "Place the chicken thighs back in the sauce and simmer for 20 minutes.", "For the pilau rice, heat a large saucepan and add the oil. Once hot, add the cumin, cardamom, cinnamon, black pepper and bay leaf. Once they start to pop, add the rice and continue to stir until the rice is lightly toasted.", "Add 650ml/1¼ pint water and the salt and bring to the boil. Place a lid on top and turn the heat to low. Leave to steam for 20-30 minutes.", "Just before serving mix in the butter with a fork.", "To serve, place the rice on the plate and the curry to one side. Garnish with the chilli and coriander." ]

[ "3 tbsp desiccated coconut", "200g/7oz basmati rice", "40g/1¾oz butter", "1 tbsp vegetable oil", "1 onion, finely sliced", "50g/2oz medium-strength curry paste", "4 small chicken breasts, skinned and cut into 2cm/1in slices", "200g/7oz canned tomatoes", "300ml/10½fl oz coconut milk", "2 tbsp chopped fresh coriander leaves", "2 tbsp chopped fresh mint leaves", "1 lime, juice only", "salt and freshly ground black pepper" ]

[ "Preheat the grill to medium heat. Sprinkle the coconut onto a baking tray and toast under the grill until just golden-brown. Set aside.", "Put the basmati rice in a lidded saucepan then cover with 400ml/¾ pint cold water. Add half of the butter, then cover the pan, place it over a high heat and bring just to the boil. Reduce the heat to its lowest setting and cook the rice for 12-15 minutes, or until the rice has absorbed all the water and is just tender.", "Meanwhile, heat the vegetable oil in a frying pan over a medium heat. Add the onion and stir-fry for 2-3 minutes, or until just softened. Add the curry paste and stir-fry for a further minute.", "Add the chicken to the pan and stir well to coat it in the sauce.", "Add the tomatoes and coconut milk, stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.", "Stir in the chopped coriander, mint and lime juice, then stir in the remaining butter and season, to taste, with salt and freshly ground black pepper.", "To serve, fluff the cooked rice using a fork, then divide it equally among four serving plates. Spoon a ladleful of chicken curry on top of each portion of rice. Garnish with a sprinkling of desiccated coconut." ]

[ "low-calorie cooking spray", "2 onions, finely chopped", "6-8 chicken thighs, boned, skinned and all visible fat removed", "2 garlic cloves, crushed", "20g/¾oz ginger, finely grated", "2 tsp garam masala", "½ tsp hot chilli powder", "400g tin chopped tomatoes", "600ml/20floz chicken stock, made with 1 chicken stock cube", "100g/3½oz dried red split lentils, rinsed and drained", "2 bay leaves", "200g/7oz wholegrain long grain rice", "150g/5½oz fat-free natural yoghurt", "1 tbsp roughly chopped fresh coriander leaves" ]

[ "Spray a wide-based saucepan or sauté pan with oil and place over a medium heat. Cook the onions for five minutes, stirring regularly, until softened and very lightly browned.", "Cut the chicken thighs in half and add to the pan. Cook for two minutes, turning occasionally. Stir in the garlic, ginger, garam masala and chilli powder and cook for a few seconds, stirring constantly.", "Tip the tomatoes into the pan and add the chicken stock, lentils and bay leaves. Bring to the boil, then cover loosely with a lid and simmer gently for 35 minutes, or until the chicken is tender and the lentils have completely broken down, stirring occasionally. Remove the lid for the last 10 minutes of cooking time, stirring regularly so the lentils don’t stick.", "About 25 minutes before the curry is ready, cook the rice in plenty of boiling water until tender, then drain well.", "Season the curry to taste. Serve with the rice, topped with yoghurt and sprinkled with coriander." ]

[ "1 tsp cumin seeds", "1 tsp coriander seeds", "1 tsp fennel seeds", "1 tsp fenugreek seeds", "2 cardamom pods", "2 tbsp vegetable oil", "2 onions, sliced", "2 garlic cloves, sliced", "2 small red bird’s-eye chillies", "1 x 400g/14oz tin chopped tomatoes", "2.5cm/1in piece root ginger, peeled, grated", "1 tbsp ground turmeric", "250ml/9fl oz chicken stock", "1 tbsp honey", "1 tbsp soy sauce", "150g/5½oz plain flour, seasoned with salt and freshly ground black pepper", "200g/7oz Japanese panko breadcrumbs", "2 free-range eggs", "4 chicken breasts, cut into strips", "4 tbsp vegetable oil", "3 carrots, sliced", "2 spring onions, chopped", "cooked basmati rice, to serve" ]

[ "For the sauce, fry the spices in a dry frying pan for 2-3 minutes, then grind to a powder in a mortar and pestle.", "Heat the oil in the same frying pan used to the fry the spices and fry the onions for 8-10 minutes, or until golden-brown. Add the garlic, chilli, chopped tomatoes, ginger and turmeric.", "Bring the mixture to the boil, then add the stock and simmer for 25 minutes.", "Leave to cool slightly, then blend the mixture until smooth, then stir in the honey and soy sauce. Keep warm.", "Meanwhile, for the katsu curry, sprinkle the flour and breadcrumbs onto separate plates. Beat the eggs in a bowl.", "Dredge the chicken pieces in the flour, then dip in the egg and coat in the breadcrumbs, shaking off any excess.", "Heat the oil in a frying pan over a medium heat and fry the chicken pieces for 2-3 minutes on each side, or until golden-brown. Remove from the pan and set aside to drain on kitchen paper.", "Meanwhile, cook the sliced carrots in a pan of boiling water for 4-5 minutes, or until tender. Drain.", "To serve, stir the cooked carrots and spring onions into the curry sauce. Spoon the cooked rice onto serving plates, spoon over some sauce and top with the fried chicken pieces." ]

[ "30-55g/1-2oz dried tamarind pulp, from a block", "hot water, to cover", "10-12 dried, hot red chillies (of the long, cayenne variety)", "140g/5oz shallots, chopped", "5 garlic cloves, peeled and chopped", "3 thin slices peeled fresh galangal, or fresh ginger", "1 tbsp fresh lemongrass that has been thinly sliced, crossways", "6-8 fresh coriander roots, washed well and coarsely chopped (use coriander leaves if unavailable)", "1 thin slice of fresh kaffir lime rind, about 4cm x 0.5cm/1½in x ¼in, or dried rind, soaked in water for 30 minutes (substitute ordinary lime rind, without the white pith, if unavailable)", "½ tsp freshly ground white pepper", "¼ tsp shrimp paste, or 2 anchovies from a can, chopped", "½ tsp ground cumin", "½ tsp ground coriander", "2 tbsp bright red paprika", "450g/1lb boned and skinned chicken breasts", "2 tbsp vegetable or groundnut oil", "400ml/14fl oz can of coconut milk, left undisturbed for three hours or more", "5 tbsp red curry paste", "140g/5oz sliced bamboo shoots from a can, drained and rinsed", "4 fresh kaffir lime leaves or 1 tsp lemon zest", "2 tbsp fish sauce, or to taste", "1 tsp thick tamarind paste or lemon juice", "1 tsp palm sugar or brown sugar", "15-20 fresh Thai (holy) basil leaves or ordinary basil leaves" ]

[ "If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). Soak the tamarind until it's very soft and pliable, for a few hours or preferably overnight.", "To obtain the pulp, remove the tamarind seeds and any tough fibres with your fingers. Discard. Place the pulp into a sieve set over a bowl and press the pulp through the sieve.", "For the curry paste, soak the chillies in five tablespoons of hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them soak for about an hour.)", "Put the soaked chillies, together with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. Blend until you have a smooth paste. You may need to add a bit more water. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use.", "For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices.", "Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat.", "Carefully open the can of coconut milk without disturbing it too much. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Stir the remaining contents of the can well and set aside.", "When the pan is hot, add the coconut cream and stir. Add the curry paste and stir again. Stir fry for 3-4 minutes or until the oil separates and the paste is lightly browned.", "Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar).", "Stir together well and bring to a simmer. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two.", "Just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Serve with jasmine rice." ]

[ "1 tbsp olive oil", "½ onion, diced", "100g/3½oz boneless chicken thighs, diced", "1 tsp curry powder", "pinch of chilli powder", "½ tsp turmeric", "70g/2½oz peas" ]

[ "Heat the oil in a pan and fry the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over.", "Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices.", "Stir in the peas and 70ml/2½fl oz water. Reduce the heat and simmer gently for 10-12 minutes, or until the chicken is cooked through.", "Remove from the heat and serve with boiled basmati rice, naan bread and any pickles or chutneys you have to hand." ]

[ "1 tbsp vegetable oil", "¼ onion, finely chopped", "2 garlic cloves, crushed", "½ tsp curry powder", "1 chicken breast, skin removed, cut into serving pieces", "½ green pepper, seeds removed, chopped", "½ red pepper, seeds removed, chopped", "200g/7oz canned kidney beans, rinsed and drained", "1 tomato, seeds removed, chopped", "55g/2oz block creamed coconut, grated", "100ml/3½fl oz double cream", "1 handful mixed fresh herbs (basil, coriander, chives, parsley)", "1 tbsp olive oil", "½ lemon, juice only", "salt and freshly ground black pepper" ]

[ "Heat the oil in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened. Stir in the curry powder, then add the chicken and fry for 2-3 minutes, or until the chicken is lightly browned. Add the peppers, beans and tomato and cook for 2-3 more minutes, or until the tomatoes and beans are tender.", "Stir in the creamed coconut and cream, and bring to a gentle simmer. Stir until the creamed coconut is incorporated into the cream and the mixture is smooth.", "To serve, mix together the fresh herbs and dress with the olive oil, lemon juice and salt and freshly ground black pepper. Serve the curry in a bowl alongside." ]

[ "1 tbsp oil", "1 chicken thigh, chopped into three pieces", "½ onion, diced", "1 garlic clove, crushed", "½ tsp coriander seeds", "½ tsp cumin seeds", "¼ tsp cayenne pepper", "1 tsp curry powder", "½ tsp red chilli, diced", "150ml/¼ pint chicken stock", "½ onion, diced", "1 tbsp oil", "2 cardamom pods, slightly crushed (optional)", "100g/3½oz rice", "1 tsp curry powder", "½ tsp turmeric powder", "100ml/3½fl oz chicken stock", "½ red chilli, diced", "handful mangetout", "55g/2oz butter", "1 tbsp Greek yoghurt" ]

[ "For the chicken curry, heat the oil in a deep frying pan. Add the chicken, onion and garlic and cook over a low heat for five minutes to colour the chicken and soften the onion.", "Add the spices and chilli and stir for one minute.", "Add the chicken stock and season, to taste, with salt and black pepper. Bring to the boil, then reduce the heat and simmer gently for 15 minutes.", "Meanwhile, for the pilau, heat the oil in a pan. Add the onion and cook for five minutes, until soft.", "Add the remaining ingredients and bring to the boil. Reduce to a simmer, cover and cook for 15 minutes, or until the rice is cooked.", "Add the butter to the cooked rice and stir through.", "To serve, place the rice in a dish, spoon over the curry and top with Greek yoghurt." ]

[ "1 chicken breast, cut into thin strips", "½ bell pepper chilli, chopped", "2 tbsp fresh chives, chopped", "2 tbsp fresh parsley, chopped", "2 tbsp olive oil", "50g/1¾oz grated fresh coconut flesh", "liquid from one fresh coconut", "½ lime, juice only", "1 garlic clove, finely chopped", "½ scotch bonnet chilli, chopped", "1 tbsp fresh coriander, chopped", "100ml/3½fl oz double cream", "fresh coriander leaves, to garnish" ]

[ "To make the meatballs, place the chicken, chilli, chives and parsley in a food processor and blend into a mince mixture.", "Roll equal portions of the mince mixture into golf ball-size meatballs.", "Heat the oil in a medium frying pan. Add the meatballs and fry for two minutes to brown all over.", "Transfer the meatballs to a baking sheet and place in the oven to bake for five minutes.", "Meanwhile, to make the coconut curry sauce, place the grated coconut, coconut liquid, lime juice, garlic, chilli, coriander and cream into a medium saucepan over a medium heat. Cook until reduced to a thick sauce, then pour into a warm bowl.", "To serve, place the meatballs into the bowl of coconut curry sauce and garnish with a few coriander leaves." ]

[ "4 chicken breasts, chopped into 2cm/1in pieces", "2cm/1in fresh root ginger, finely chopped", "5 garlic cloves, finely chopped", "2 tbsp vegetable oil, plus extra for frying the chicken", "400g/14¼oz basmati rice, washed and soaked in cold water for at least 30 minutes", "600ml/1 pint 1½fl oz water", "2 tbsp vegetable oil", "1 large onion, finely sliced", "4 garlic cloves, finely chopped", "5cm/2in fresh root ginger, finely chopped", "2 tbsp mild Madras curry powder", "200ml/7¼fl oz coconut milk", "200ml/7¼fl oz chicken stock", "1 x 400g/14¼oz can chopped tomatoes", "2 large potatoes, peeled and roughly chopped into large chunks", "1 x 400g/14¼oz can chickpeas, drained and rinsed", "handful fresh coriander, finely chopped" ]

[ "For the chicken, combine the chicken, ginger, garlic and vegetable oil in a shallow non-reactive dish. Cover and leave in the fridge to marinate for at least one hour.", "For the basmati rice, place the rice into a pan with a lid. Add the water and bring to the boil over a medium heat with the lid on. Once boiling, reduce to a simmer and cook for 8-10 minutes. Remove from the heat and leave to stand for at least 10 minutes before serving.", "Meanwhile, for the curry, heat the oil in a large pan over a medium heat. Add the onion and cook for 10 minutes, or until the onion has softened and has taken on some colour. Add the garlic and ginger and cook for a further five minutes. Add the curry powder and cook for two minutes.", "Stir in the coconut milk, chicken stock and tomatoes. Bring to the boil and add the potatoes. Simmer for about 10 minutes, or until the potatoes are just tender. Add the chickpeas and bring back to the boil. Simmer for two minutes.", "To cook the chicken, heat a splash of oil in a frying pan over a high heat. Cook the chicken on all sides until golden-brown and cooked through. Reserve the chicken, covered, in a warm place until ready to serve.", "To serve, place generous amounts of the curry and chicken onto the rice on plates. Garnish with the chopped coriander." ]

[ "1 large roasting chicken, cut into 8 pieces", "120g/4oz butter", "3 large onions, thinly sliced", "2 garlic cloves, finely chopped", "1 tbsp grated fresh ginger root", "2 cloves", "2 bay leaves", "2.5cm/1in cassia stick", "1 tsp turmeric", "2 tsp freshly ground black pepper", "¾ tbsp finely chopped fresh green/red chilli", "200ml/7fl oz chicken stock", "½ lemon, juice only", "salt and freshly ground black pepper", "fresh coriander leaves, to garnish", "200g/7oz rice, cooked according to packet instructions", "red onion, sliced into rings", "bacon, cut into thin strips and fried until crisp", "fresh coconut, grated", "peanuts", "1 free-range egg, hard-boiled and chopped" ]

[ "Heat a large frying pan until hot then add half of the butter and all of the chicken pieces. Fry the chicken, stirring frequently, until golden-brown on all sides, then remove from the pan and set aside.", "Melt the remaining butter in another large frying pan over a medium heat. Add the onion and fry for 3-4 minutes, until softened and golden-brown.", "Add the ginger and garlic and fry for one minute.", "Add the cloves, bay leaves, cassia stick, turmeric, black pepper and chillies and fry for 1-2 minutes to release the flavours.", "Add the chicken pieces and half of the stock. Reduce the heat and simmer for about 20 minutes until the chicken is tender and completely cooked through. (If necessary, add more stock during cooking to prevent the chicken from sticking to the pan.)", "Add the lemon juice, season, to taste, with salt and freshly ground black pepper and garnish with chopped coriander leaves.", "To serve, place a spoonful of cooked rice onto each of four plates and spoon the curry alongside. Sprinkle with red onion rings, crispy bacon, coconut, peanuts and hard-boiled egg." ]

[ "4 chicken legs, skin on", "1 tbsp ground turmeric", "1 tsp salt, or to taste", "4 tbsp vegetable oil", "2 onions, sliced", "400ml/14oz thick coconut milk", "4-6 young lime leaves, finely shredded", "1 tbsp palm sugar (or brown sugar)", "2 tbsp freshly squeezed lime juice", "350g/13oz shallots, roughly chopped", "4 garlic cloves", "1 tbsp chopped fresh root ginger", "1 small ginger flower, chopped (optional, available from some specialist Asian grocers)", "1 tsp chopped galangal", "1 tsp chopped turmeric root", "4-6 candlenuts or macadamia nuts", "2 stalks lemongrass, tough outer leaves removed, soft inner stem roughly chopped", "2 fresh red chillies, roughly chopped", "1 dried red chilli, broken up", "1 tsp blachan (shrimp paste), lightly fried until fragrant", "vegetable oil, for deep frying", "10 shallots, sliced", "mint leaves", "1 red chilli, sliced", "1 cucumber, sliced", "steamed rice, to serve" ]

[ "For the chicken, place the chicken legs into a shallow dish and sprinkle over the turmeric and salt. Cover and chill in the fridge overnight, to marinate.", "Remove the marinated chicken from the fridge half an hour before you are ready to cook it.", "Meanwhile, for the spice paste, blend all of the spice paste ingredients in a food processor until smooth.", "To cook the chicken, heat a large frying pan over a high heat, add three tablespoons of the oil and, when it is smoking, add the chicken. Fry the chicken for 4-6 minutes, or until golden-brown on all sides.", "Remove the chicken from the pan and set aside to drain on a plate lined with kitchen paper.", "Heat a wok over a medium heat, then add the remaining vegetable oil, the onion and the spice paste and stir-fry for 2-3 minutes, or until fragrant.", "Add the reserved chicken and cook for 5-7 minutes.", "Add the coconut milk, lime leaves and sugar. Simmer for 25-30 minutes, or until the chicken is tender and cooked through.", "Add the lime juice and stir well.", "For the garnish, half-fill a deep, heavy-based saucepan with vegetable oil and heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)", "Fry the shallot slices until crisp, then carefully remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper.", "To serve, spoon the curry into four serving bowls. Sprinkle with the crispy shallots, mint leaves, red chillies and cucumber slices. Serve the steamed rice alongside." ]

[ "2 tbsp vegetable oil", "1 garlic clove, finely sliced", "½ shallot, finely sliced", "1 tsp paprika", "1 tbsp ground mixed spice", "3 tbsp red wine", "2 tbsp tomato ketchup", "100g/3½oz tinned gungo beans, rinsed and drained", "25g/1oz fresh coconut, grated", "salt and freshly ground black pepper", "vegetable oil, for deep frying", "100g/3½oz self-raising flour", "1 free-range egg yolk", "1 tbsp oregano", "1 tsp cayenne pepper", "150ml/5fl oz sparkling mineral water", "1 skinless chicken breast, cut into strips", "55g/2oz plain flour, seasoned, to taste, with salt and freshly ground black pepper" ]

[ "To make the curry, heat the vegetable oil in a medium frying pan. Add the garlic, shallot, paprika and mixed spice and cook for two minutes.", "Add the red wine, tomato ketchup, gungo beans and grated coconut and cook for a further eight minutes. Season, to taste, with salt and freshly ground black pepper.", "To make the battered chicken, heat a deep saucepan one-third full of oil until a breadcrumb sizzles in it. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)", "Place the self-raising flour, egg yolk, oregano, cayenne pepper and sparkling water into a large bowl and whisk together to form a batter mixture.", "Dredge the chicken strips in the seasoned plain flour, then dip the chicken into the batter mixture.", "Carefully add the battered chicken strips into the oil and fry in batches for four minutes, until puffed up and golden. Carefully remove with a slotted spoon and drain on kitchen towels.", "Sprinkle lightly with salt.", "To serve, spoon the curry onto a warm plate and place the chicken strips on top." ]

[ "5 kaffir lime leaves (frozen, fresh or dried)", "½ chicken stock cube, dissolved in 300ml/10½fl oz just-boiled water", "275g/9¾oz long-grain or basmati rice", "2 tbsp sunflower oil", "2 chicken breasts, boned, skinned, cut into small pieces", "1 large red pepper, cored, deseeded and cut into 2cm/¾in chunks", "200g/7oz fine green beans, trimmed, halved lengthways", "200g/7oz baby sweetcorn, trimmed, halved diagonally", "2 tbsp Thai red curry paste", "1 tbsp Thai fish sauce (nam pla)", "2 tsp cornflour", "50g/1¾oz fresh spinach leaves", "large handful fresh basil leaves (optional)" ]

[ "Stir the lime leaves in to the stock and set aside to infuse.", "Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice, stir well and return to the boil, then cook according to the packet instructions.", "Heat the oil in a large non-stick frying pan or wok over a high heat. Add the chicken, red pepper, green beans and baby sweetcorn and stir-fry for 2-3 minutes.", "Add the curry paste and cook for a further 1-2 minutes.", "Add the stock, lime leaves and fish sauce, bring the mixture to the boil. Reduce the heat and simmer for 2-3 minutes, or until the vegetables are just tender.", "In a small bowl, whisk the cornflour with 1 tbsp cold water to form a smooth paste. Whisk into the curry and continue to simmer for 4-5 minutes, or until the curry sauce has thickened slightly.", "Stir in the spinach and continue to simmer until just wilted. Stir in the basil leaves just before serving. Discard the lime leaves.", "To serve, drain the rice and spoon it onto serving plates. Top each portion with a ladleful of the curry." ]

[ "3 skinless chicken breasts, trimmed and cut into bite-size pieces", "4 heaped tsp garam masala powder", "1 tsp salt", "4 garlic cloves, grated", "3cm/1½in piece fresh root ginger, grated", "1 lemon, juice only", "1-2 tsp light olive oil", "3 onions, thinly sliced", "1-2 long green chillies, to taste, finely chopped", "2 green peppers, seeds removed and cut into chunks", "1 tbsp tomato purée", "200ml/7fl oz chicken or vegetable stock", "4 tomatoes, seeds removed, quartered, cut into strips", "½ small bunch coriander, roughly chopped", "2 tomatoes, seeds removed, quartered and finely chopped", "half a cucumber, roughly peeled, quartered lengthways, seeds removed and sliced", "1 red onion, finely chopped", "½-1 green chilli, finely chopped", "2 limes, juice and zest", "½ small bunch coriander, leaves and stalks finely chopped", "pinch salt", "cooked rice" ]

[ "Combine the chicken with the marinade ingredients in a mixing bowl. Cover with cling film and transfer to the fridge for two hours, or overnight if possible.", "Heat the oil in a large frying pan until hot. Add the sliced onions and peppers and fry for 5-6 minutes, stirring occasionally until softened. Add three-quarters of the chilli and cook for two minutes then add the marinated chicken and the marinade. Cook for 3-4 minutes", "Add the tomato purée to the chicken, stir through to mix and cook for two minutes. Add the stock, bring to the boil then cook for 10 minutes to cook the chicken through.", "Meanwhile for the cachumba salad, combine all of the ingredients in a bowl. Season to taste with salt and set aside.", "Taste the chicken and adjust the seasoning as necessary. Add the tomatoes, stir through and cook for 5-10 minutes, or until the sauce is thickened and flavoursome and the tomatoes softened. Remove from the heat. Garnish with chopped coriander and the remaining chopped chilli and serve with rice." ]

[ "2 tbsp coriander seeds", "2 tbsp fenugreek seeds", "1 tbsp mustard seeds", "1 tsp cumin seeds", "½ tsp fennel seeds", "1 tsp black peppercorns", "1 cinnamon stick", "5 cloves", "3 cardamom pods, seeds removed", "1 tbsp ground turmeric", "2 bay leaves, crushed", "2 tbsp vegetable oil", "1 whole chicken", "1 tbsp vegetable oil", "1 onion, finely chopped", "2 garlic cloves, finely chopped", "2 red chillies, deseeded and finely chopped", "2cm/1in piece fresh root ginger, chopped", "10 curry leaves", "2 tsp tamarind paste", "1 x 400g/14oz tin tomatoes", "300ml/10½fl oz chicken stock", "2 tbsp fresh coriander", "2 tbsp vegetable oil", "1 onion, thinly sliced", "3 green cardamom pods, crushed", "1 cinnamon stick, broken in half", "4 cloves", "400g/14oz basmati rice" ]

[ "For the marinade, heat a small frying pan, once hot add the coriander seeds, fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, cloves and cardamom seeds. Once they start to pop add them to a spice grinder or pestle and mortar and blend until you have a fine powder.", "Place the ground spices, turmeric powder and bay leaves in a small bowl and mix in the oil. Spread half the marinade all over the chicken and leave to marinate for 24 hours.", "To cook the chicken, preheat the oven to 180C/350F/Gas 4.", "Roast the chicken for 1-1½ hours, depending on the size of your chicken. To check if the chicken is ready pierce the chicken by the leg and thigh, if the juices run clear the chicken is cooked. Set aside to rest.", "Meanwhile, for the curry, heat a large frying pan and add the oil. Once hot, add the remaining marinade paste and cook for a few minutes. Add the onion, garlic, chilli, ginger, curry leaves and tamarind paste and cook for a further 2-3 minutes. Add the tomatoes and stock and cook for 10-15 minutes.", "Cut the chicken into eight portions. Add the chicken to the sauce and cook for 3-4 minutes, or until the chicken is hot.", "For the pilau rice, heat the oil in a large saucepan and, once hot, add the onion. Cook until the onions are golden-brown, this will take approximately 10 minutes.", "Stir in the cardamom, cinnamon and cloves. Add the rice and stir to coat in the onion spice mix. Add 600ml/20fl oz water and bring to the boil, reduce the heat to low and cover with a lid. Cook for 15 minutes then turn off the heat, leaving the lid on, and leave to steam for another 15 minutes.", "To serve, place the curry in shallow serving bowls and sprinkle over the chopped coriander. Serve the rice in a separate bowl." ]

[ "2 onions, quartered", "20g/¾oz fresh root ginger, peeled, coarsely grated", "6 garlic cloves, peeled", "2 tbsp medium curry powder", "1 tsp dried chilli flakes", "1 tsp ground turmeric", "2 tbsp sunflower oil", "8 chicken thighs, boned, skinned, halved", "1 cinnamon stick", "3 star anise", "500g/1lb 2oz large waxy potatoes, peeled, cut into 3cm/1¼in chunks", "3 carrots, peeled, sliced into 1.5cm/½in rounds", "2 tbsp cornflour", "400ml tin coconut milk", "150g/5oz green beans, trimmed and cut in half", "freshly ground black pepper" ]

[ "Put all of the curry paste ingredients in a food processor and blend. You will need to remove the lid and push the mixture down a couple of times using a rubber spatula.", "Heat a large, non-stick frying pan over a medium heat. Spoon in the curry paste and cook for 2-3 minutes, stirring constantly, until fragrant.", "Season the chicken thighs on all sides with lots of pepper.", "Add the chicken thighs, cinnamon and star anise to the pan, stir well and cook for 2-3 minutes, turning the chicken pieces once or twice until they are pale golden-brown.", "Stir in 100ml/3½fl oz water and bring the mixture to the boil. Transfer to the slow cooker and add the potatoes and carrots.", "In a bowl, whisk 2 tablespoons water with the cornflour to form a thin paste. Stir in the coconut milk and pour over the curry. Stir well to combine.", "Cover and cook on high for 3 hours, or until the chicken and vegetables are tender and the sauce has thickened. Just before the end of the cooking time, stir in the green beans.", "Serve the curry just as it is, or with small portions of steamed rice." ]

[ "30g/1oz coriander seeds", "15g/½oz cumin seeds", "5g black peppercorns", "2-3 green cardamom pods", "1cm/½in cinnamon stick", "3-4 dry red chilies, seeds removed", "20g/¾oz garlic (about 3-4 garlic cloves), chopped", "5g curry leaves", "75g/2¾oz onion (about 1 small onion), chopped", "100ml/3½fl oz coconut milk", "250g/9oz white flour", "salt, to taste", "5g curry leaves, chopped", "2 tsp crushed fennel seeds", "50g/1¾oz clarified butter (ghee)", "50ml/2fl oz vegetable oil", "2 tsp mustard seeds", "10g curry leaves", "150g/5½oz onion (about 1 large onion), sliced", "½ tbsp chilli powder (optional)", "600g/1lb 5oz chicken thigh, cut into 5cm/2in cubes", "250g/9oz dessicated coconut", "1 lemon, juice only", "salt", "4 tbsp mustard cress" ]

[ "For the spice paste, toast the spices in a pan slowly over a low heat until they are fragrant. Then grind in a spice grinder, add the ground spices to a blender and blend to a fine paste with the garlic, curry leaves, onions and coconut milk.", "For the flatbread, put the flour, salt, curry leaves and fennel seeds in a mixing bowl. Mix them gently until combined. Add water in batches until you have a firm dough (use as little water as possible). Roll the dough into 8 small balls, cover and set aside to rest for 30 minutes.", "For the curry, heat the vegetable oil in a large pan. Add the mustard seeds, curry leaves and onions. Gently fry the onions until translucent, then add the red chilli powder followed by the spice paste. Cook for 15 minutes over a low heat. Add the chicken and cook for 10 minutes. Stir in the dessicated coconut. Season with salt and lemon juice.", "When you are ready to cook the flatbread, dust a work surface with flour and roll the balls of dough out as thinly as possible with a rolling pin. Dry fry in a large pan for a few minutes on each side until cooked through. When cooked, brush both sides with clarified butter.", "Serve the chicken curry with fennel and curry leaf flatbreads. Garnish with mustard cress and serve." ]

[ "¼ tsp ground turmeric", "1 tsp ground coriander", "1 tsp yellow mustard seeds", "3 garlic cloves, roughly chopped", "½-1 Scotch bonnet chilli, seeds removed", "1 tsp sea salt flakes", "12 chicken pieces (a mixture of thighs and drumsticks)", "salt and freshly ground black pepper", "4 tbsp sunflower or groundnut oil", "2 onions, roughly chopped", "500g/1lb 2oz butternut squash, peeled, seeds removed, cut into 5cm/2in cubes", "2 aubergines, cut into 4cm/1½in cubes", "2-3 large waxy potatoes, peeled and cut into 4cm/1½in pieces", "1 x 400ml/14fl oz can coconut milk", "300ml/½ pint chicken stock", "1 tbsp tamarind paste", "3 small bay leaves", "1 large ripe mango, peeled, core removed, chopped into 5cm/2in pieces", "1 large ripe papaya, peeled, seeds removed, sliced", "½ lime, juice only", "1½ tbsp rum (optional)", "330g/¾lb rice, cooked according to packet instructions, to serve" ]

[ "For the spice mix, grind the spice mix ingredients to a paste using a mortar and pestle. Set aside.", "For the coconut chicken curry, season the chicken pieces, to taste, with salt and freshly ground black pepper.", "Heat two tablespoons of the oil in a large, heavy-based saucepan or deep-sided casserole over a medium heat. Add the seasoned chicken pieces and fry for 3-4 minutes, turning regularly, or until browned on all sides. Remove from the pan and set aside (keep warm).", "Heat the remaining two tablespoons of oil in the same pan, then add the onions, butternut squash, aubergines and potatoes, in batches if necessary, and fry for 4-5 minutes, stirring regularly, or until just softened and pale golden-brown.", "Add the spice mix to the pan and stir well to coat the vegetables. Continue to cook the mixture for 3-4 minutes, stirring well, or until the spices are fragrant.", "Return the browned chicken pieces to the pan and add the coconut milk, chicken stock, tamarind paste and bay leaves. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover the pan with a lid and continue to simmer for 35-40 minutes, or until the chicken pieces are tender and the sauce has thickened.", "Add the mango, papaya, lime juice and rum (if using), stir the mixture well, then cover and continue to simmer for 4-5 minutes, or until the fruit has warmed through.", "To serve, divide the rice equally among six serving plates. Spoon over the coconut chicken curry." ]

[ "1 tbsp olive oil", "1 onion, chopped", "200g/7oz boneless chicken thighs, diced", "2 tsp medium curry powder", "pinch of chilli powder", "1 tsp turmeric", "150g/7oz frozen peas, defrosted under the tap", "140g/14oz brown basmati rice, cooked according to packet instructions", "mango chutney, to serve" ]

[ "Heat the oil in a pan and fry the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over.", "Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices.", "Stir in the peas and 70ml/2½fl oz water. Reduce the heat and simmer gently for 10-12 minutes, or until the chicken is cooked through.", "Remove from the heat and serve with brown basmati rice and any pickles or chutneys you have to hand." ]

[ "1 tbsp water", "½ tsp lemongrass inner white finely chopped", "¼ onion finely sliced", "3 garlic cloves", "½ tsp cumin seeds", "½ tsp ground ginger", "½ tsp chilli flakes", "½ tsp coriander seeds", "2 tbsp olive oil", "75g/2¾oz chicken cut into bite-sized pieces", "salt and freshly ground black pepper", "150ml/5fl oz soya milk", "25g/1oz sesame paste", "100g/3½oz cooked seasoned jasmine rice", "coriander leaf", "½ lime" ]

[ "To make the paste, place all of the Thai red curry paste ingredients into a mini hand blender. Blend to a smooth paste.", "To make the curry, heat half the oil in a frying pan and fry the chicken and season with salt and freshly ground black pepper.", "Drain the juice off the chicken and set aside.", "Heat the rest of the oil in a clean frying pan and fry the curry paste for two minutes.", "Add the soya milk and sesame paste and bring to simmer.", "Add the chicken and heat through for three minutes.", "To serve, oil a small bowl and fill tight with the cooked jasmine rice, turn out in the corner of a large warm plate.", "Spoon the curry to the side of the rice and garnish with the lime and coriander leaf." ]

[ "1 medium chicken, prefereably free-range, jointed into 8 pieces", "3 tbsp curry powder, mild or hot, depending on taste", "2–3 tbsp vegetable oil", "2 medium onions, sliced", "2–3 garlic cloves, finely sliced", "2 medium waxy potatoes, chopped into 2cm/¾in cubes", "2 red chillies, seeds removed and finely chopped", "2 tbsp garam masala", "600ml/20fl oz chicken stock", "3–4 spring onions, chopped to garnish" ]

[ "Rub the skin of the chicken pieces with 2 tablespoons of the curry powder, wrap well with cling film and leave to absorb overnight in the fridge.", "Heat 2 tablespoons of the oil in a pan with a lid, and fry the chicken over a medium heat, turning regularly until well browned all over. Remove the chicken from the pan and set aside.", "Add a little more of the oil to the pan if needed, lower the heat and fry the onions, garlic, potatoes and red chillies until the onions have softened.", "Put the chicken back in the pan and sprinkle over the remaining 1 tablespoon of curry powder, and the garam masala, then mix well to combine. Add enough of the chicken stock to just cover the chicken, put the lid on and bring to the boil.", "Once boiling, reduce the heat and simmer gently for 30-40 minutes, or until the potatoes are soft and the chicken is cooked through. To test if the chicken is cooked, remove one of the larger pieces to a plate and pierce with a skewer – if cooked, the juices will run clear. If the juices remain pink, the chicken needs to be cooked for longer.", "Once cooked, sprinkle with chopped spring onions and serve the curry with boiled rice or roti." ]

[ "6 spring onions", "3 garlic cloves", "2 tbsp vegetable oil", "half a 400g tin chopped tomatoes", "2 tbsp curry powder", "1 tsp ground ginger", "400g/14oz boneless skinless chicken thigh, cut into 2.5cm/1in pieces", "100ml/3½fl oz Greek-style natural yoghurt, plus extra to serve", "salt and pepper", "200g/7oz long grain rice" ]

[ "Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don't burn.", "Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.", "Add 250ml/9fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.", "While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away any cloudy starch. Drain the cloudy water away. Add clean water for cooking the rice. You need almost twice as much water as rice. (If you use a mug of rice, add a little less than two mugs of water). Bring to the boil then reduce the heat to a low simmer. Cover with a lid and cook very gently for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. This will finish cooking the rice. Keeping the lid on is important, so none of the steam escapes.", "Take the curry off the heat, stir in the yoghurt then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yoghurt." ]

[ "4 large skinless chicken breasts, cut into chunks", "3 tbsp vegetable oil", "1 tsp yellow or brown mustard seeds", "1 large onion, sliced", "3 garlic cloves, finely sliced", "1x400ml can coconut milk", "salt", "1 tsp paprika", "½ tsp ground turmeric", "1½ tbsp ground coriander", "1 tsp ground cumin", "1 tsp cayenne pepper", "1 tbsp lemon juice", "½ tsp salt", "75ml/2¾fl oz water" ]

[ "Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do.", "Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread." ]

[ "2.5cm/1in piece cinnamon stick", "2 cardamom pods", "2 cloves", "1 tbsp white poppy seeds", "2 tbsp coriander seeds", "2 tbsp chopped fresh coconut flesh", "2.5cm/1in piece fresh ginger, peeled and roughly chopped", "3 garlic cloves", "1 tbsp sunflower oil", "1 onion, finely sliced", "1 green chilli, sliced", "2 chicken breasts, skinned and cut into small pieces", "1 tsp chilli powder", "½ tsp turmeric", "1 tsp salt", "fresh coriander leaves, to garnish" ]

[ "First make the masala paste. Grind all the ingredients together in a pestle and mortar, or pulse in a small food processor, until you have a fine paste.", "For the curry, make a paste by pounding the ginger and garlic cloves in a pestle and mortar or by blending them in a small food processor.", "Heat the sunflower oil in a lidded pan and fry the onion and chilli until softened. Add the masala paste and the ginger and garlic paste and fry for 2–3 minutes.", "Add the chicken pieces, chilli powder, turmeric and salt, cover the pan and cook for 5 minutes. Then add about 125ml/4fl oz of water and cook gently until the chicken is tender.", "Garnish with coriander leaves and serve with rice." ]

[ "1 tbsp olive oil", "½ tsp cardamom pods, lightly crushed", "½ tsp coriander seeds, ground", "½ tsp cumin seeds, ground", "½ tsp curry powder", "½ tsp chilli powder", "½ tsp turmeric", "½ tsp paprika", "1 chicken breast, cut into small pieces", "½ sweet potato, cut into small cubes", "1 tsp tomato purée", "½ onion, sliced", "100g/3½oz broccoli", "1 beef tomato, seeds and juice only", "100ml/3½fl oz Greek yoghurt", "2 tbsp fresh coriander, roughly chopped" ]

[ "Place the olive oil into a medium frying pan over a high heat.", "Add all of the spices and fry for one minute.", "Add the chicken and fry for two minutes, stirring to brown all over.", "Add the sweet potato and fry for another minute.", "Add the tomato purée, onion and broccoli and fry for another minute", "Add the tomato seeds and juice and the yoghurt and simmer for five minutes, or until cooked through.", "To serve, spoon into a bowl and garnish with the chopped coriander." ]

[ "6 skinless and boneless chicken breasts", "3 tbsp Thai red curry paste", "3 tbsp sunflower oil", "2 onions, sliced", "4cm/1½in knob of fresh root ginger, peeled and finely grated", "1 tbsp plain flour", "2 x 400g tins full-fat coconut milk", "1 tbsp Thai fish sauce", "1 tbsp light muscovado sugar", "1 lemon grass stalk, bashed (see tip)", "4 Kaffir lime leaves", "250g/9oz sugar snap peas, cut in half lengthways", "½ lime, zest and juice", "1 x 225g tin water chestnuts, drained, halved and quartered if large", "salt and freshly ground black pepper" ]

[ "Cut the chicken breasts in half and then into long thin slices. Tip into a bowl and add 1 tablespoon of the Thai curry paste, season with salt and freshly ground black pepper and mix.", "Heat 1 tablespoon of the sunflower oil in a deep frying pan, add the chicken slices and fry over a high heat for 5 minutes until just cooked through – you may need to do this in batches. Transfer the cooked chicken slices to a plate.", "Add the remaining oil to the pan and fry the onions for 3 minutes. Cover with a lid, lower the heat and cook for another 10 minutes to soften.", "Increase the heat and add the ginger with the remaining Thai curry paste and fry for a minute. Sprinkle in the flour and blend in the coconut milk with the fish sauce and sugar, adding a little at a time. Stir the mixture and bring to the boil. Add the lemon grass and lime leaves and season with salt and freshly ground black pepper. Return the chicken to the pan, bring back up to the boil and then cover, reduce the heat and simmer for about 5 minutes, or until piping hot.", "Meanwhile, cook the sugar snap peas in boiling salted water for 2 minutes, drain and refresh in cold water.", "Remove the lemon grass and lime leaves from the curry and discard. Add the lime zest and juice, water chestnuts and sugar snap peas. Bring to the boil, then remove from the heat and serve with rice." ]

[ "6 cardamom pods, seeds only", "1 tsp cumin seeds", "5 cloves", "1½ star anise", "1 tsp whole white peppercorns", "½ tsp ground cinnamon", "2 tsp dried chilli flakes", "2 tbsp groundnut oil", "25g/1oz peanuts", "5 garlic cloves, peeled and roughly chopped", "5 lime leaves, finely sliced", "3.5cm/1½in piece fresh galangal, peeled and roughly chopped", "2 sticks lemongrass, outer leaves removed, inner core finely chopped", "1 tsp shrimp paste", "2 tbsp fish sauce", "½ tsp grated or ground nutmeg", "2 tbsp palm sugar", "2 tbsp cold water", "2 tbsp vegetable oil", "2 red onions, sliced", "500g/1lb 2oz chicken breast, cut into 1.5cm/½in strips", "1 large potato, peeled and cut into 1.5cm/½in cubes", "2 bird’s-eye red chillies, cut almost in half lengthways (or more, to taste)", "250ml/9fl oz good-quality chicken stock, preferably homemade", "200ml/7fl oz coconut milk", "2 tomatoes, skins removed, flesh roughly chopped", "6 lime leaves", "2 tbsp fish sauce", "1½ tbsp palm sugar", "2 tbsp soy sauce", "1 lime, juice only", "small handful sweet Thai basil (or normal basil), plus extra sprigs to serve", "25g/1oz roasted peanuts, roughly chopped", "steamed sticky rice", "1 large red chilli, sliced diagonally" ]

[ "For the massaman curry paste, heat a small frying pan over a medium heat. When the pan is hot, add the cardamom seeds, cumin seeds and cloves and dry-fry for 1-2 minutes, or until fragrant.", "Transfer the spices to a spice grinder or pestle and mortar and grind to a powder.", "Blend the ground spices with all of the remaining massaman curry paste ingredients in a food processor, until smooth and well combined. (Alternatively, pound the paste until smooth in a pestle and mortar.) Chill until needed, covered.", "To make the chicken curry, heat the oil in a medium-sized, flameproof, lidded casserole. Add the onions and fry for 8-10 minutes, or until softened and light golden-brown.", "Increase the heat, push the onions to one side of the casserole, then add the chicken strips to the other side and fry for 2-3 minutes on all sides, or until sealed all over.", "Add half of the massaman curry paste to the casserole (see tip). Stir well to coat the chicken and onions in the paste. Fry the mixture for 1-2 minutes, or until fragrant.", "Add the potatoes, chillies, chicken stock, coconut milk, tomatoes, lime leaves, fish sauce, palm sugar and soy sauce to the casserole. Stir well and bring the mixture to the boil, then cover the casserole with the lid and reduce the heat until the mixture is simmering. Continue to simmer for 12-15 minutes, or until the chicken is cooked through (do not overcook the chicken as it will become dry). Season, to taste, with a little more fish sauce or some lime juice.", "Just before serving, stir in the basil leaves and half of the peanuts.", "To serve, spoon the Thai massaman curry into bowls and garnish with the extra Thai basil leaves, the sliced red chilli, and the remaining peanuts. Serve with steamed sticky rice." ]

[ "5cm piece root ginger, chopped", "25g/1oz fresh coconut", "pinch chilli flakes", "1 lime, zest and juice only", "3 cloves garlic", "large handful fresh coriander", "2 tbsp coconut water", "75g/2½oz fresh spinach", "1 lime, juice only", "pinch dried chilli flakes", "2 tsp soy sauce", "1 tbsp olive oil", "½ garlic clove, chopped", "2 tsp honey", "1 chicken breast", "500ml/18fl oz hot vegetable oil, for deep frying", "2 carrots, cut into long thin strips, dried on kitchen paper", "salt" ]

[ "For the curry paste, place all of the curry paste ingredients, except the spinach, into a food processor and blend to a smooth a paste.", "Pour the paste into a frying pan over a medium heat and fry for 3-4 minutes to bring out the flavours and fragrances of the paste.", "Add the spinach and fry for one minute, until wilted down.", "For the chicken, place all of the chicken ingredients into a bowl, stir well, then leave to marinate for ten minutes.", "Heat a griddle pan until smoking, then add the chicken and griddle for 5-7 minutes each side, or until completely cooked through. (Check that the juices run clear when pierced with a skewer at its thickest point.)", "For the crisp carrot strips, heat the vegetable oil in a deep, heavy-bottomed saucepan, until a breadcrumb sizzles and turns golden in 30 seconds when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "Add the carrots and deep-fry for 5-6 minutes, or until turning golden and crisp. Carefully remove with a slotted spoon and drain on kitchen paper. Sprinkle the carrot strips with salt to taste.", "To serve, pour the curry paste sauce into the centre of a plate. Place the chicken on top and place with a handful of crisp carrot strips on top." ]

[ "1 tbsp vegetable oil", "2 banana shallots, finely sliced", "2 tbsp Thai green curry paste", "400ml/14fl oz coconut milk", "1 tsp fish sauce", "4 chicken thighs, boneless and skinless", "250g/9oz new potatoes, peeled and halved", "125g/4½oz pea aubergines (available at some supermarkets or Asian grocers)", "1 lime, juice only", "salt and freshly ground black pepper", "250g/9oz Thai jasmine rice", "1 stalk lemongrass, lightly crushed", "500ml/18fl oz water", "handful fresh coriander, leaves only, to serve" ]

[ "For the curry, heat a large deep lidded frying pan or wok until hot, then add the vegetable oil and the shallots. Stir fry for one minute, then add the curry paste and stir fry for a further minute.", "Add the coconut milk and bring to the boil.", "Add the fish sauce, chicken thighs, potatoes and aubergines and return to a simmer. Cover with a lid and simmer gently for 15-20 minutes, or until the chicken is completely cooked through and the potatoes are tender. Add the lime juice, season, to taste, with salt and freshly ground black pepper and stir.", "Meanwhile, for the rice, place the rice and lemongrass into a small saucepan and cover with the cold water. Cover with a lid and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the rice is tender and all the water has been absorbed. Remove the lemongrass.", "To serve, place the rice onto serving plates, top with the curry and sprinkle over the coriander." ]

[ "1 tbsp vegetable oil", "1-2 tbsp ready-made green curry paste", "6 chicken thighs, skin and bones removed, meat cut into strips", "400ml tin coconut milk", "2 lime leaves (optional)", "2 tbsp Thai fish sauce", "1 tbsp sugar", "handful green beans, trimmed", "handful asparagus spears", "salt and freshly ground black pepper", "Thai fragrant rice, cooked according to packet instructions", "handful fresh coriander leaves (optional)" ]

[ "Heat the oil in a wok over a high heat until smoking. Add the green curry paste and stir fry for 1-2 minutes, or until fragrant.", "Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1-2 minutes, or until the chicken has browned on all sides.", "Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8-10 minutes, or until the sauce has thickened.", "Add the green beans and asparagus and continue to simmer for 2-3 minutes, stirring regularly, until just tender. Season with salt and pepper.", "To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry. Sprinkle over the coriander leaves." ]

[ "1 tbsp vegetable oil", "1 tbsp mild curry paste, from a jar", "4 chicken breasts, boneless and skinned, sliced into strips", "250ml/9fl oz low-fat coconut milk", "1 tbsp Thai fish sauce (nam pla)", "2 medium onions, sliced", "2 green peppers, cored and seeds removed, cut into strips", "packet fresh bamboo shoots", "1 tbsp chopped fresh basil" ]

[ "Heat oil in a wok over a high heat. Add the curry paste and stir-fry for one minute.", "Add the chicken and stir-fry with the curry paste for 1-2 minutes, until browned.", "Add the coconut milk, fish sauce, onions and bamboo shoots and simmer uncovered for about ten minutes, or until the chicken is cooked through.", "Add the basil and serve into bowls immediately." ]

[ "100g/3½oz Thai jasmine rice", "1 lime, cut in half", "250ml/8¾fl oz boiling water", "4 boneless, skinless chicken thighs or 2 skinless chicken breasts, cut into bite-sized pieces", "1 lime, juice only", "1 tbsp sugar", "¼tsp cumin seeds", "1 tsp ground turmeric", "1 tbsp vegetable oil", "1 tbsp fish sauce", "2 red chillies, seeds removed, finely sliced", "2.5cm/1in piece fresh lemongrass", "small bunch coriander, leaves only, chopped", "2 tbsp finely chopped fresh ginger", "1 onion, peeled and chopped", "1 clove garlic, peeled and finely chopped", "small bunch fresh coriander, stalks only, finely chopped", "1 tbsp vegetable oil", "salt and freshly ground black pepper", "1 tsp sugar", "1 x 400ml/14fl oz can reduced-fat coconut milk, contents stirred" ]

[ "For the rice, place the rice and the lime halves into a large saucepan and pour in the boiling water. Leave to soak for 4-5 minutes to allow the rice to soften.", "Place the pan over a medium heat and bring to a boil. Reduce the heat and simmer for five minutes, until most of the water has been absorbed. Remove from the heat and keep the pan covered to allow the rice to steam.", "For the chicken, place the chicken pieces into a bowl. Add the lime juice and the sugar and mix together well. Leave to marinate for at least 2-3 minutes, longer if you can.", "Add the cumin seeds, turmeric, vegetable oil, fish sauce and one of the sliced chillies. Grate in the lemongrass and mix well.", "Heat a non-stick frying pan over a medium heat. Add the chicken mixture. Cook for 10-12 minutes, stirring regularly until the chicken is completely cooked (no pink should remain in the chicken when it's cut into. If it's still pink, cook for longer).", "For the sauce, place the ginger, onion, garlic and coriander stalks into a clean bowl and mix well.", "Heat the oil in a frying pan over a medium heat, then add the onion, ginger, garlic and coriander mixture. Fry until the onions are softened but not coloured.", "Season with salt and freshly ground black pepper and the teaspoon of sugar. Pour in the coconut milk and bring to the boil. Reduce the heat and simmer gently for 2-3 minutes.", "Return the chicken pan to the heat. Add a ladleful of the coconut sauce mixture to the chicken mixture and cook to reheat the chicken.", "Add the chopped coriander leaves and the remaining sliced red chilli to the chicken.", "If you want a smooth sauce, strain the sauce through a sieve into a clean bowl and discard the solid ingredients. Otherwise, you can leave the unstrained sauce as it is.", "To serve, divide the rice between two plates and place half of the chicken alongside. Spoon some of the sauce over each pile of rice, spoon extra sauce over the chicken and serve." ]

[ "2 tsp ground coriander", "¼ tsp ground cloves", "1 tsp ground cinnamon", "2 tsp ground cumin", "1 tsp shrimp paste, roasted", "3 garlic cloves, finely chopped", "1 medium (about 150g/5½oz) brown onion, chopped", "8 long red chillies, deseeded and roughly chopped", "1 stem lemongrass, trimmed, white part chopped", "3cm/1¼in piece fresh galangal, peeled and chopped", "400ml tin coconut milk", "2 tbsp extra-virgin olive oil (optional)", "400–450g/14oz–1lb venison shanks", "1 tsp palm sugar (also known as jaggery)", "40–60ml/1½–2¼fl oz fish sauce, to taste", "60–100ml/2¼–3½fl oz tamarind purée, to taste", "5 bay leaves", "5 cardamom pods, toasted", "1 large sweet potato, peeled and cut into 2cm/¾in cubes", "steamed rice, to serve", "80g/2¾oz unsalted roasted peanuts, chopped, to serve", "30g/1oz fresh coriander leaves, coarsely chopped, to serve" ]

[ "To make the paste, place the coriander seeds, cloves, cinnamon and cumin seeds into a small frying pan and cook for 1-2 minutes or until the spices start to release their oils. In a spice grinder or pestle and mortar blend the toasted spices, shrimp paste and a tablespoon of cold water until smooth (you may need to add a little more water). Add the remaining ingredients, one at a time, blending well after each addition until the mixture forms a thick paste.", "Preheat the oven to 160C/140C Fan/Gas 3.", "Place a large, flameproof casserole over a medium-high heat. If the solid coconut cream has risen to the top of the tin, use this, or else pour in 125ml/4fl oz coconut milk and cook, stirring constantly for 3-5 minutes, until it separates. (If it does not separate, add the optional olive oil). Add 60g/2¼oz of the curry paste and fry, stirring constantly, until fragrant, about 1-2 minutes.", "Add the venison and fry for 2-3 minutes until browned all over. Add the remaining coconut milk, reserving 2 tablespoons for the garnish. Increase the heat and bring to the boil. Add the palm sugar, fish sauce, tamarind purée, bay leaves and cardamom and return to the boil. Add 100ml/3½fl oz water to almost cover the venison and keep it moist.", "Cook in the oven for an hour or until the venison is nearly tender. Add the sweet potato, cover and return to the oven for a further hour, or until the potato is tender.", "Serve the curry with steamed rice topped with the chopped roasted peanuts and the coriander." ]

[ "1 tbsp olive oil", "½ onion, finely chopped", "1 tsp ground turmeric", "½ tsp ground paprika", "½ tsp cayenne pepper", "4 baby cauliflowers, quartered", "150ml/5fl oz double cream", "2 tbsp chopped fresh coriander", "1 tbsp chopped fresh coriander", "50g/2oz toasted flaked almonds" ]

[ "Heat the oil in a saucepan and gently fry the onion until softened, about 4-5 minutes.", "Add the turmeric, paprika and cayenne pepper and stir fry for a further two minutes.", "Add the quartered cauliflowers and cook until well coated with the spices, about 4-5 minutes.", "Pour in the double cream and bring to a gentle simmer. Simmer for five minutes, or until the cauliflower is tender. Stir in the chopped coriander.", "Serve in a bowl garnished with more chopped fresh coriander and the toasted almonds scattered over the top." ]

[ "125ml/4fl oz ghee or vegetable oil", "400g/14oz beef braising steak, diced into 3cm chunks", "1 medium onion, diced", "2 garlic cloves, finely chopped", "1 tsp ground cumin", "1 tsp ground coriander", "1 tsp ground turmeric", "1 tsp ground black pepper", "1 tsp chilli powder", "½ tsp ground ginger", "3 cloves", "3 cardamom pods (optional)", "½ tsp ground cinnamon", "½ x 400g/14oz can chopped tomatoes", "125g/4½oz natural yoghurt", "1 tbsp vinegar", "salt", "pinch sugar" ]

[ "Heat a lidded frying pan over a medium heat and add the ghee or oil. Fry the meat until lightly browned on all sides, then remove from the pan with a slotted spoon, cover and set aside.", "Add the onion and garlic to the pan and fry over a low heat until soft. Turn the heat up slightly, add the spices and fry for 1 minute, they should start to smell aromatic, without burning.", "Return the beef to the pan, add the tomatoes and bring to the boil. Take the pan off the heat and stir in the yoghurt and vinegar, then season to taste with the salt and the sugar.", "Return the pan to the heat, bring back to the boil and simmer, covered, for 1½ hours, or until the meat is tender." ]

[ "2 x 410g/14oz tins of black eyed beans (or use 225g/8oz dried beans, soaked overnight and cooked)", "1 tbsp cumin seeds", "1 tbsp coriander seeds", "1 tsp fennel seeds", "¼ tsp fenugreek seeds", "1cm/½in stick cinnamon", "½ - 2 tsp crushed chilli flakes", "4 tbsp groundnut oil", "1 tsp black mustard seeds", "10 fresh curry leaves", "1 medium onion, finely chopped", "2 cloves garlic, peeled and crushed", "5cm/2in piece fresh ginger, grated", "salt to taste", "550ml/1pint water", "2 tbsp coriander leaves", "2 tbsp fresh coconut, grated (optional, but do not use desiccated)" ]

[ "Drain and rinse the beans, and mash a few lightly with fork.", "Put the cumin, coriander, fennel and fenugreek seeds with the cinnamon stick into a small heavy-based frying pan. Roast on a medium heat, stirring frequently until the spices change colour and become aromatic, taking care not to burn them.", "Grind the roasted spices into a fine powder in a coffee grinder, and add crushed chilli flakes.", "Heat the oil over medium heat. When hot, add the mustard seeds and curry leaves. Remove the pan immediately from heat, cover, and let the seeds and leaves crackle and pop.", "Put the pan back on heat, add the onion and cook until light golden. Add the ginger and garlic, and cook for a further 30 seconds.", "Add the beans, ground spice mixture, salt, and water, and bring to the boil.", "Turn the heat to low, cover and simmer for 20 minutes.", "Top with coriander leaves and fresh coconut, if using, and serve with rice or flatbreads." ]

[ "½ stalk lemongrass, finely chopped", "2 garlic cloves, finely chopped", "½ red chilli, finely chopped", "1 tbsp chopped fresh coriander stalks", "1 tsp cumin seeds", "250ml/9fl oz coconut milk", "50ml/2fl oz hot water", "4 Thai aubergines, halved", "½ lime, juice only", "1 tbsp chopped fresh coriander, to garnish" ]

[ "Blend the lemongrass, garlic, chilli, coriander stalks, cumin seeds and one tablespoon of the hot water in a mini blender to form a paste.", "Place this mixture into a small saucepan and cook gently over medium heat for one minute.", "Add the coconut milk, hot water, aubergines and lime juice, cover with a lid and cook for 12 minutes, or until the aubergines are soft.", "To serve, pour into a bowl and garnish with chopped coriander." ]

[ "1 bay leaf", "10 black peppercorns", "5cm/2in piece of cinnamon stick", "6 green cardamom pods", "4 cloves", "¼ tsp grated nutmeg", "1 blade of mace", "2 garlic cloves, peeled", "1 tbsp vegetable oil", "2 tbsp vegetable oil", "3 onions, finely sliced", "1 tbsp ginger-garlic paste (pound equal quantities of garlic and ginger with a little water)", "salt, to taste", "1 tsp red chilli powder", "1 tsp ground cumin", "1 tsp ground coriander", "1 tsp medium curry powder", "3 plum tomatoes, roughly chopped", "2 tbsp finely chopped fresh coriander", "2 tbsp vegetable oil", "500g/1lb 2oz venison fillet", "4 tbsp coriander cress, to garnish", "steamed basmati rice, to serve" ]

[ "For the garam masala paste, blend or pound the ingredients for the garam masala with 50ml/2fl oz water to make a paste.", "For the Bangladeshi venison curry, heat the oil in a large saucepan and fry the onions gently until lightly coloured. Add the ginger-garlic paste and cook for 2-3 minutes to cook out the raw flavours, then add the garam masala paste and salt to taste. Cook, stirring, for a further 3-4 minutes or until fragrant.", "Add the ground spices, tomatoes and stir to mix. Pour in about 750ml/1¼ pints of water. Bring to the boil, then cook on a low heat until the sauce has thickened. Add the chopped coriander a few minutes from the end of the cooking time.", "For the venison, preheat the oven to 240C/450F/Gas8. Heat a medium frying pan and add the oil, place the venison fillet in the pan and cook for a couple of minutes on each side then place in oven for eight minutes. Remove from the oven and leave to rest for 10 minutes before serving.", "Serve the sauce on plates, and cut the venison into batons and arrange the venison pieces on top of the sauce and garnish with coriander cress. Serve with steamed basmati rice." ]

[ "1 tsp cumin seeds", "1 tsp coriander seeds", "1 tsp fennel seeds", "1 tsp fenugreek seeds", "2 cardamom pods, lightly crushed", "1 tbsp vegetable oil", "500g/1lb 2oz cubed fillet steak", "2 onions, sliced", "2 garlic cloves, finely chopped", "2 small red bird's-eye chillies, finely chopped", "1 x 400g/14oz can chopped tomatoes", "1 tbsp grated fresh ginger", "1 tbsp turmeric", "250ml/10½fl oz beef stock", "1 x pack thick rice noodles, broken into 7cm/3in pieces", "basmati rice, cooked according to packet instructions", "lime wedges" ]

[ "Gently dry-fry the spices in a large frying pan over a medium heat for 2-3 minutes, until fragrant and toasted. Transfer to a pestle and mortar and grind together.", "In same pan, heat the oil and add the steak pieces. Fry for 2-3 minutes, stirring occasionally, until golden-brown all over, then remove from the pan.", "Add the onion to the pan. Reduce the heat and gently fry for 10-12 minutes, until soft and golden-brown.", "Add the garlic and chillies and fry for two minutes.", "Add the ground spice mixture, tomatoes, ginger and turmeric and bring to the boil.", "Add the stock and bring back to the boil. Reduce the heat and simmer for 25 minutes, until thickened.", "Return the meat to the sauce and allow to warm through.", "Meanwhile, for the noodles, heat the oil in a deep, heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)", "Add the noodles to the oil in small batches and fry for 1-2 minutes, or until they puff up and become crisp.", "Carefully remove the cooked noodles from the oil with a slotted spoon and drain on kitchen paper.", "To serve, place a large spoonful of basmati rice onto each plate and spoon the curry over or alongside.", "Place a small handful of the crispy noodles onto the curry and serve with lime wedges on the side." ]

[ "1 tbsp olive oil", "100g/3½oz rib-eye steak, cut into 5cm/2in pieces", "salt and freshly ground black pepper", "3 shallots, finely sliced", "1 clove garlic, chopped", "1 tsp tomato purée", "1 tsp chilli powder", "½ tsp turmeric powder", "200ml/7fl oz coconut milk", "250g/9oz jasmine rice, boiled until tender", "20g/1oz chopped fresh coriander, to serve" ]

[ "Heat the olive oil in a frying pan until almost smoking. Season the steak with salt and freshly ground black pepper and add to the pan. Brown on all sides, then remove.", "Add two of the sliced shallots together with the garlic and cook until softened but not coloured. Add the tomato purée and spices, stir well and cook for one minute.", "Put the steak back in the pan and add the coconut milk. Bring to the boil, then turn down the heat and simmer gently for 10 minutes.", "Add the remaining shallot to the cooked and drained jasmine rice.", "To serve, stir the coriander through the curry and serve with the jasmine rice." ]

[ "1 tbsp olive oil", "150g/5½oz rump steak, cut into bite-sized chunks", "½ red onion, chopped", "1 tsp curry powder", "1 bay leaf", "¼ tsp chilli flakes", "4 tbsp red wine", "salt and freshly ground black pepper", "1 tbsp chopped fresh coriander", "1 sweet potato, peeled and cut into cubes, boiled until tender and drained", "2 tbsp double cream", "½ lemon, juice only", "salt and freshly ground black pepper", "55g/2oz green beans, topped and tailed, blanched" ]

[ "For the beef curry, heat the oil in a large pan and fry the steak pieces, stirring frequently, until browned all over.", "Add the onion and cook until softened.", "Add the spices and cook for a further minute.", "Add the red wine and cook for 8-10 minutes, or until the beef is cooked through. Season, to taste, with salt and freshly ground black pepper and stir in the coriander.", "For the sweet potato mash, place the cooked sweet potato into a bowl with the cream and lemon juice. Season, to taste, with salt and freshly ground black pepper and mash with a potato masher until smooth.", "To serve, place the mash onto a serving plate with the blanched green beans and top with the curry." ]

[ "2 sea bass or sea bream fillets (each around 200g/7oz), scales removed but skin on", "1 tsp flaked sea salt, plus extra to season", "¼ tsp cayenne pepper", "2½ tsp English mustard powder", "freshly ground black pepper", "4 tbsp sunflower oil", "1 heaped tsp yellow mustard seeds", "¾ tsp black mustard seeds", "¾ tsp cumin seeds", "1 medium onion, finely sliced", "2 long green chillies, stalk trimmed and cut in half without deseeding", "1 bay leaf", "½ tsp ground turmeric", "½ tsp garam masala", "150g/5½oz ripe tomatoes, roughly chopped", "150g/5½oz rice, cooked according to packet instructions" ]

[ "Cut the fish fillets into roughly 7cm/3in wide strips. Put in a bowl and toss with the salt, cayenne pepper, half a teaspoon of the mustard powder and lots of freshly ground black pepper.", "Mix the remaining mustard powder with 300ml/10fl oz water, adding it gradually and stirring constantly until you have thin yellow liquid. Set aside.", "Heat the oil in a large non-stick frying pan and fry the fish over a high heat, skin-side down for a minute, or until the skin begins to crisp. Carefully turn over and cook on the other side for a further minute. Take the fish out of the pan and put on a plate. (Don’t let the fish get crowded in the pan or they will be difficult to turn. If your pan isn’t large enough, cook the fish in two batches instead. It’s nice to have the skin on the fish but you can easily remove it after frying if you prefer.)", "As soon as the fish is cooked, return the pan to the heat and add both the mustard seeds and cumin seeds. Cook for a few seconds, stirring constantly. Add the sliced onion, chillies and bay leaf. Cook for about five minutes, stirring constantly, until the onion is softened and pale golden-brown. Make sure you cook with the extractor on full-speed as the spices could make you sneeze! Sprinkle over the turmeric and garam masala, add the chopped tomatoes and cook for two minutes more, stirring constantly.", "Stir in the reserved mustard liquid and bring to a simmer. Cook for three minutes, or until the sauce has thickened and the volume of liquid has reduced by approximately one-third. The spices should have mellowed and the sauce should coat the back of a spoon. Return the fish to the pan and warm through in the bubbling sauce for two minutes until hot.", "Serve immediately with rice." ]

[ "25g/1oz butter", "750g/1lb 10oz chuck steak, cut into 4cm/1½in cubes", "2 medium onions, sliced", "3 garlic cloves, crushed", "1 tsp Kashmiri chilli powder", "1 tsp ground turmeric", "1½ tbsp garam masala", "1½ tsp salt", "600ml/20fl oz beef stock", "50g/1¾oz desiccated coconut", "100g/3½oz sultanas", "choose from: Bombay duck (or any dried, salted fish such as dried anchovies, available from Asian shops), apple chutney, tamarind chutney, sliced bananas, grated coconut and/or poppadoms" ]

[ "Melt the butter in a large, sturdy pan over a medium heat. Add the steak, in batches, and fry for a few minutes until browned and then remove to a plate. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown.", "Add the garlic and fry for one minute, then return the meat to the pan, along with any juices on the plate. Stir in the chilli powder, turmeric, one tablespoon of the garam masala, and the salt, and cook for one minute.", "Add the stock, followed by the coconut and sultanas. Bring to a simmer, cover and cook over a low heat for 45 minutes to an hour or until the beef is tender. Stir in the remaining garam masala and serve." ]

[ "dash olive oil", "100g/3½oz Brussels sprouts, halved", "½ large potato, chopped and blanched in a pan of boiling salted water for five minutes", "pinch turmeric", "½ tsp cumin seeds", "pinch paprika", "1 cardamom pod, crushed", "pinch ground cinnamon", "2 tbsp white wine", "½ chicken stock cube", "squeeze orange juice", "2 tbsp red wine vinegar", "1 tbsp sesame seeds", "large handful coriander, chopped", "1 orange, peeled, chopped", "2 tbsp plain yoghurt" ]

[ "Put a dash of olive oil in a large saucepan and add the Brussels sprouts and blanched potatoes and cook for about four minutes until browned all over.", "Add all the spices and cook for a further two minutes or so, until the spices give off a deep aroma.", "Add the white wine, stock cube, orange juice, red wine vinegar and sesame seeds and cook for a couple more minutes. Stir to ensure the stock cube dissolves fully.", "In a separate bowl, combine the coriander and orange.", "Pour the curry into a serving bowl and top with the mixed coriander and orange. Spoon over the yoghurt just before serving." ]

[ "4 Madagascan prawns, butterflied", "2 tsp cumin seeds", "2 tsp coriander seeds", "50ml/2fl oz sunflower oil", "1 small onion, finely chopped", "1 tsp black mustard seeds", "1 tsp turmeric", "1 stick cinnamon, broken up", "3 garlic cloves, chopped", "1 red chilli, seeds removed and finely chopped", "1 mango, finely diced", "100g/3½oz fresh coconut, grated", "400ml/14fl oz coconut milk", "4 tsp tamarind paste", "50g/1¾oz baby spinach", "½ bunch fresh mint", "1 lime, juice only", "25ml/1fl oz olive oil" ]

[ "For the prawns, preheat the grill to high and place the prawns on a baking tray.", "Heat a small frying pan and add the cumin and coriander seeds and cook until they start to pop. Remove from the pan, transfer to a pestle and mortar and pound the seeds to a coarse powder.", "In a large pan, heat the sunflower oil. When hot add the onions and fry for 4-5 minutes, or until deeply golden-brown. Add all the spices, garlic, chilli, mango, fresh coconut and cook for 2- 3 minutes.", "Spoon some of the spice mixture into the centre of the prawns and grill for 3 minutes.", "To make the sauce, in a clean pan add the rest of the spice mixture and the coconut milk and bring to the boil, then add the tamarind paste and simmer for 1-2 minutes.", "To make the spinach salad, place the spinach and mint leaves in a large bowl. Put the lime juice and oil in a small bowl and whisk, then pour over the salad.", "Serve the prawns on a serving plate with the salad alongside and pour over the sauce." ]

[ "1 tbsp olive oil", "½ onion, sliced", "1 garlic clove, chopped", "½ tsp chilli flakes", "1 tsp coriander seeds, crushed", "1 tsp cumin seeds, crushed", "3 cardamom pods, crushed", "½ red pepper, seeds removed and chopped", "200g/7oz butternut squash, peeled, seeds removed and chopped", "6 tbsp red wine", "1 orange, zest and juice only", "4 tbsp double cream", "salt and freshly ground black pepper", "2 tbsp chopped fresh coriander", "2 tbsp Greek-style yoghurt, to serve" ]

[ "Heat the oil in a large pan and fry the onion until softened. Add the garlic and spices and cook for 1-2 minutes.", "Add the red pepper, butternut squash and red wine and simmer until the wine has reduced by half and the vegetables are tender.", "Add the orange zest and juice and double cream and simmer for 2-3 minutes, until the sauce thickens slightly. Season, to taste, with salt and freshly ground black pepper. Add the coriander and stir.", "To serve, pour the curry into a bowl and top with a dollop of Greek-style yoghurt." ]

[ "75ml/3fl oz vegetable oil", "50g/2oz ready-made red curry paste from a jar", "15g/2/3oz palm sugar (available from Asian supermarkets)", "1 medium butternut squash, peeled, seeds removed, cut into large chunks", "1 sweet potato, peeled, cut into large chunks", "1 x 400ml/14 fl oz can coconut milk", "90ml/3½fl oz coconut cream", "½ tbsp fish sauce (nam pla)", "2 sticks lemongrass, crushed", "1 tbsp lime pickle from a jar (available from supermarkets and Asian supermarkets)", "250g/9oz raw king prawns, peeled and de-veined", "250g/9oz pre-cooked Ming or egg noodles, cooked according to packet instructions", "55ml/2fl oz vegetable oil", "50g/2oz red chilli, thinly sliced", "50g/2oz garlic, thinly sliced", "50g/2oz shallots, thinly sliced", "50g/2oz bean sprouts, picked and washed", "small bunch coriander, leaves only", "small bunch of basil, leaves only" ]

[ "Heat the oil in a wok over a medium heat and add the red curry paste. Fry for two minutes, until fragrant, then add the palm sugar and cook for 4-5 minutes until the mixture is sticky and fragrant.", "Add the squash and sweet potato, stir well and cook for 2-3 minutes.", "Add the coconut milk, coconut cream, fish sauce and the lemongrass and bring to the boil. Reduce the heat to simmer for 20-30 minutes, until the squash and potato are tender but not mushy.", "Add the lime pickle and king prawns and cook for a further 2-3 minutes, until the prawns are pink and cooked through.", "For the garnish, heat the oil in a wok over a low heat. Add the sliced chilli and cook slowly until all of the moisture from the chillies has evaporated (at which point the oil will stop bubbling), then turn up the heat slightly, so the chillies caramelise and crisp up.", "Remove the chilli slices with a slotted spoon and drain on kitchen paper. Repeat this cooking process with the sliced garlic and the shallots.", "To serve, divide the noodles among four shallow bowls. Top with several spoonfuls of the curry, then sprinkle each bowl with a little of the bean shoots, coriander leaves and basil leaves. Garnish each dish with a pinch of each of the crisp fried chillies, garlic and shallots." ]

[ "1 tbsp olive oil", "¼ large onion, sliced", "1 tsp mild curry power", "1 tsp chilli flakes", "1 tsp cumin seeds", "½ cauliflower, cut into florets", "hot water as needed", "7 new potatoes, chopped into small chunks, par-boiled and drained", "85ml/3fl oz semi-skimmed milk", "salt and freshly ground black pepper to taste", "1 tbsp fresh coriander, chopped", "1 tbsp fresh chives, chopped" ]

[ "Heat the olive oil in a large frying pan over a moderate heat. Add the sliced onion and fry for 2-3 minutes, until softened.", "Add the curry powder, chilli flakes and cumin seeds and fry for a further minute.", "Add the cauliflower florets, stir well to coat in the spices, and then add enough hot water to cover the cauliflower. Bring to the boil then lower the heat to a simmer for 8-10 minutes.", "Add the par-boiled potatoes and cook for two minutes, or until the potatoes and cauliflower are completely cooked.", "Add the milk, season, to taste, with salt and freshly ground black pepper and heat through for one minute.", "Add the coriander and chives and stir through.", "To serve, spoon the curry into four bowls." ]

[ "1 tbsp vegetable oil", "2 tbsp Madras curry paste", "2 mackerel, cut across into 4-5 steaks", "small bunch coriander, stalks chopped, leaves to sprinkle", "1 medium red onion, chopped", "2 limes, zest and juice only", "½ can coconut milk", "rice, boiled, to serve" ]

[ "Cook off the curry paste in a pan with the oil.", "Throw in the mackerel steaks and completely cover with paste.", "Add the coriander stalks to the pan with the red onion and cook for a moment or two.", "Add the lime zest and juice and the coconut milk.", "On a medium heat, simmer for 15 minutes, turning the mackerel a few times.", "Serve with rice." ]

[ "1 x 750g/1lb 10oz cooked brown crab", "1 tsp fennel seeds", "1 tsp cumin seeds", "25g/1oz fresh or frozen coconut flesh, blended in a food processor or grated", "2 tbsp vegetable oil", "1 tsp fennel seeds", "1 tsp fenugreek seeds", "10 garlic cloves, finely chopped", "3 shallots, thinly sliced", "1 onion, thinly sliced", "10–14 fresh curry leaves", "2 tsp Kashmiri chilli powder", "1 tsp ground turmeric", "4-5 tomatoes, finely chopped", "2 tbsp chopped dried kokum (available from specialist Indian stores)", "1 tsp tamarind liquid", "1 tbsp ground coriander", "1 tsp jaggery or soft brown sugar", "1 tsp salt" ]

[ "For the crab, break off the tail flaps and discard. Break off the claws, then take a large-bladed knife and cut them in half at the joint; crack the shells of each piece with a hammer or the back of a knife. Chop the body section in half, then gently tug on the legs to pull the body pieces away from the back shell. Use a knife as an added lever if you need to, but the body pieces should come away quite easily with the legs still attached. Turn each piece over and pick off the dead man’s fingers (soft gills), then cut in half once more so you have two legs attached to each piece.", "For the coconut paste, grind the fennel and cumin seeds in a pestle and mortar, then add to a mini-food processor with the coconut and a splash of water and blend to a smooth paste.", "For the masala, heat the oil in a heavy-based saucepan or karahi over a medium heat, add the fennel and fenugreek seeds, garlic, shallots and onion and fry for 10 minutes, or until the onion is golden-brown.", "Stir in the curry leaves, chilli powder and turmeric, fry for 30 seconds and then add the tomatoes. Simmer for 5-10 minutes, stirring occasionally, until the tomatoes have reduced down to a pulp.", "Stir in the coconut paste and fry for 2-3 minutes. Add 200ml/7fl oz of water and the kokum, tamarind liquid, coriander, sugar and salt and bring to a boil. Add the crab, cover the pan, and cook over a high heat for 3-4 minutes, or until the sauce is rich and quite thick, adding a splash more water if it looks like catching on the bottom of the pan. Serve." ]

[ "5 green chillies", "2 shallots", "1 garlic clove", "1 thumb-sized piece root ginger, peeled", "3 lemongrass stalks", "12 kaffir lime leaves", "pinch salt", "1 tbsp vegetable oil", "1 tbsp palm sugar", "2 green peppers, roasted and peeled", "handful fresh coriander", "2 tbsp vegetable oil", "1 x 400ml/14fl oz can coconut milk", "100ml/3½fl oz vegetable stock", "1 x 400g/14fl oz can chickpeas, drained", "1 red pepper, finely chopped", "handful fine beans", "handful cooked broad beans", "cooked jasmine rice", "lime wedges" ]

[ "For the curry paste, blend all of the curry paste ingredients in a blender until smooth (this may take a few minutes).", "For the curry, heat the oil in a frying pan over a low heat. Fry the curry paste until fragrant.", "Add the coconut milk and stock and bring the mixture to the boil. Reduce the heat and simmer for five minutes.", "Add the chickpeas, red pepper, fine beans and broad beans and cook for a further 2-3 minutes.", "Serve the curry with jasmine rice and lime wedges." ]

[ "1 tbsp olive oil", "¼ onion, finely chopped", "5 slices chorizo", "1 tsp mild curry powder", "50g/2oz tinned chickpeas, drained" ]

[ "Heat the olive oil in a small saucepan, add the onion, chorizo and curry powder and sauté for 3-4 minutes or until the onions have softened.", "Add the chickpeas and simmer gently for six minutes. Serve in a bowl." ]

[ "1 tbsp oil", "1 onion, chopped", "1 garlic clove, crushed", "¼ tsp salt", "½ tsp cumin powder", "¼ tsp coriander powder", "¼ tsp turmeric powder", "¼ tsp red chilli powder", "1 fresh tomato, chopped", "400g tin chickpeas, drained and rinsed", "5cm/2in piece root ginger, grated", "pinch of garam masala", "pitta breads or plain basmati rice, to serve" ]

[ "Heat a deep lidded saucepan or a medium sized wok and add the oil. Fry the onions and garlic, until the onions are caramelised", "Add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomato. Cook the sauce until it begins to thicken.", "Add 4 tablespoons water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for 5 minutes. Then add the ginger and the garam masala. Cook for another minute.", "Serve with pitta breads or plain basmati rice." ]

[ "250g/10oz dried chickpeas", "1.5 litres/3 pints water", "2 large onions, peeled and quartered", "4 garlic cloves, peeled", "5cm/2in piece root ginger, peeled", "8 large tomatoes, blanched, peeled and halved", "1 tbsp coriander seeds", "1 tbsp white cumin seeds", "1 tsp black cumin seeds", "6 green cardamom pods", "2 black cardamom pods", "5cm/2in piece cinnamon stick", "6 cloves", "½ tsp fennel seeds", "½ tsp mace blades", "4 tbsp sunflower oil", "1 tsp red chilli powder", "¼ tsp ground turmeric", "1 heaped tsp sun-dried mango powder (amchoor)(available from some specialist Asian stores), or 1 tbsp lemon juice", "1 heaped tsp sun-dried pomegranate powder (anardana) (available from some specialist Asian stores), or 1 tbsp pomegranate molasses or lemon juice", "salt, to taste", "1 red chilli, finely sliced", "2.5cm/1in piece root ginger, finely sliced", "2 tbsp chopped fresh mint leaves", "2 tbsp fleshy pomegranate seeds", "1 small raw green mango, if available, stone removed, finely chopped" ]

[ "Place the chickpeas into a large bowl, cover with the water and leave to soak overnight.", "The next day, drain the chickpeas, then place into a pan, cover with fresh water and boil until tender. Drain the chickpeas, reserving the cooking liquid.", "Place the onions, garlic and ginger into a food processor and pulse until very finely minced. Remove from the food processor and set aside.", "Place the tomatoes into the food processor and blend to make a purée.", "Heat a small frying pan and toast the whole spices over a medium heat, taking care not to burn them. When they begin to change colour and become fragrant, remove from the heat and allow to cool slightly. Crush the spices in a coffee grinder or pestle and mortar.", "Heat the sunflower oil in a large pan over a medium heat. Add the onion mixture and cook for 15 minutes, stirring frequently, until lightly browned.", "Reduce the heat, add the spice mixture and cook for five minutes.", "Add the puréed tomatoes and simmer for ten minutes, or until the oil floats to the surface and the sauce has thickened.", "Add the chickpeas, 750ml/1.5 pints of the reserved cooking liquid, the chilli powder, ground turmeric, mango and pomegranate powders and salt. Bring to the boil, then reduce the heat and simmer the curry for 15 minutes.", "To serve, garnish the curry with chilli, ginger, mint leaves, pomegranate seeds and chopped green mango, if using." ]

[ "1 green chilli, roughly chopped", "pinch dried chilli flakes", "2 tbsp vegetable oil", "½ lemon, juice only", "handful fresh coriander, plus extra for garnish", "1 tbsp vegetable oil", "1 onion, sliced", "1 garlic clove, crushed", "1 large sweet potato, peeled and chopped", "1 tsp curry powder", "1 tsp cumin", "150/5oz cod or pollack fillet, skinned and chopped (frozen is fine)", "½ tin coconut milk", "1 handful spinach leaves, or 2 blocks frozen spinach, defrosted and liquid squeezed out", "½ lime, juice only", "salt, to taste" ]

[ "For the spice paste, place all of the spice paste ingredients into a food processor and blend until smooth. (You can use a pestle and mortar for this, too.)", "For the curry, heat the vegetable oil in a wok and gently fry the onion and garlic for 4-5 minutes, or until softened. Add the sweet potato, curry powder and cumin and continue to fry for further 5-10 minutes, until the sweet potato has softened, then add the fish and two tablespoons of the spice paste. Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer.", "Stir in the baby spinach leaves, lime juice and season with salt, to taste. Cook for another 2-3 minutes, then stir in the coriander.", "Spoon the curry into a bowl and serve." ]

[ "250g/9oz basmati rice", "100ml/3½fl oz coconut milk", "pinch curry powder", "500ml/18fl oz hot vegetable stock", "1 tbsp grated fresh coconut", "salt and freshly ground black pepper", "2 tbsp vegetable oil", "½ onion, finely sliced", "salt and freshly ground black pepper", "2 tbsp toasted pine nuts", "1 tbsp chopped fresh chives, to garnish" ]

[ "For the coconut rice, place the rice, coconut milk, curry powder, vegetable stock and grated coconut into a medium saucepan. Bring to the boil, then reduce the heat and simmer gently for ten minutes. Drain well and season with salt and freshly ground black pepper.", "For the caramelised onions, heat the vegetable oil in a frying pan, add the onions and cook over a gentle heat for ten minutes, stirring occasionally. Season well with salt and freshly ground black pepper.", "To serve, pile the rice into a serving bowl, top with the onions and pine nuts and garnish with chives." ]

[ "1 tbsp brown sugar", "4 tbsp chardonnay vinegar", "1 small red onion, finely sliced", "1 firm mango, peeled, roughly chopped, stone discarded", "1 tbsp grated ginger", "1 small red chilli, halved, seeds removed, julienned", "4 x 150g/5½oz cod loin, skin on, pin boned", "sea salt and freshly ground black pepper", "1 tsp mild curry powder", "20g/¾oz butter", "1 tbsp olive oil", "60ml/2fl oz fish stock", "60ml/2fl oz coconut milk", "100ml/3½fl oz whipping cream, lightly whipped, plus 2 tbsp cream", "1 tbsp chopped chervil", "1 tsp lemon juice", "1 baby gem lettuce, cut in four", "½ cucumber, peeled, seeds removed, in large julienne" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "Heat a small frying pan until medium hot. Add the sugar and vinegar and cook until the sugar has dissolved - about 1-2 minutes. Add the onion, the mango and ginger and cook over a low heat for about six minutes, or until the mango has softened but still is holding its shape. Add the chilli, stir gently to combine then remove from the heat and set aside to cool while you fry the fish.", "Season the cod on both sides with salt, black pepper and the curry powder. Heat a medium non-stick frying pan over a medium-high heat. Add the butter and olive oil and, when foaming, add the cod, skin-side down and fry for 3-4 minutes, or until the skin is golden-brown and crisp.", "Put four 46x25cm/18x10in rectangles of greaseproof paper on a clean work surface. Arrange your ingredients on one half of the paper, so that you will be able to fold the other half over them afterwards: start with the mango mixture, dividing it equally between the four sheets, then place the cod, skin-side up on top.", "Fold the paper over the filling and then fold along the edges to seal securely. Make sure the parcels are well sealed so that none of the liquid is lost. Put the parcels on a baking tray and bake for 8-10 minutes. Remove from the oven and leave to rest for two minutes before opening.", "While the fish cooks, make the sauce. Heat a small pan over a medium heat, pour the fish stock and coconut milk in and bring to the boil, then reduce the heat and simmer gently until reduced by half, for about 4-5 minutes. By now, the fish should be ready, carefully open one side of each parcel and pour out the cooking juices into the sauce, then place the parcels straight onto serving plates. Whisk the whipped cream into the sauce, return to the boil, then remove from the heat and check the seasoning. Add the chervil and finish with the lemon juice.", "Serve the fish parcels with the sauce, along with the baby gem and cucumber." ]

[ "2 tbsp vegetable oil", "1 onion, thinly sliced", "3 green cardamom pods, crushed", "1 cinnamon stick, broken in half", "2 star anise", "400g/14oz basmati rice", "2 tsp cumin seeds", "4 tsp coriander seeds", "50ml/2fl oz sunflower oil", "1 small onion, finely chopped", "1 tsp black mustard seeds", "1 tsp turmeric", "1 stick cinnamon, broken up", "3 garlic cloves, chopped", "1 red chilli, seeds removed and finely chopped", "2cm/½in fresh ginger", "1 mango, finely diced", "100g/3½oz fresh coconut, grated", "400ml/14fl oz coconut milk", "800g/1lb 12oz white fish fillets, pin-boned, skin removed, diced", "4 tsp tamarind paste", "4 tbsp finely chopped fresh coriander", "1 tsp turmeric", "1 tsp curry powder", "4 tsp finely chopped fresh coriander", "1 tsp salt", "200g/7oz plain flour", "100g/3½oz butter or ghee, melted" ]

[ "For the pilau rice, heat the oil in a large saucepan and, once hot, add the onion. Cook until the onions are golden-brown, this will take approximately 10 minutes.", "Stir in the cardamom, cinnamon and star anise. Add the rice and stir to coat in the onion spice mix. Add 600ml/21fl oz water and bring to the boil, reduce the heat to low and cover with a lid. Cook for 15 minutes then turn off the heat, leaving the lid on, and leave to steam for another 15 minutes.", "For the curry, heat a small frying pan and add the cumin and coriander seeds and cook until they start to pop. Remove from the pan, transfer to a pestle and mortar and pound the seeds to a coarse powder.", "In a large pan, heat the sunflower oil. When hot, add the onions and fry for 4-5 minutes, or until deeply golden-brown. Add all the spices (including those from the pestle and mortar), garlic, chilli, ginger, mango and fresh coconut and cook for 2- 3 minutes and then add the coconut milk and bring to the boil.", "Add the fish and cook for 2-3 minutes.", "To finish, add the tamarind paste and coriander and simmer for 1-2 minutes.", "Method for the coriander flatbeads, mix the turmeric, curry powder, coriander, salt, flour and in a bowl adding enough water to create a soft dough.", "Knead using floured hands and roll out on a floured surface until thin. Cut into rustic shapes and then pan fry in a hot pan brushed with butter for 4-5 minutes on each side or until golden-brown.", "Serve the curry and rice in shallow serving bowls and place the flatbreads on the side." ]

[ "1 tbsp vegetable oil", "2 spring onions, chopped", "1 garlic clove, chopped", "½ onion, chopped", "pinch ground cumin", "pinch coriander seeds", "200ml/7fl oz coconut milk", "200g/7oz crayfish, cooked", "1 tbsp chopped fresh parsley", "mini poppadums, to serve" ]

[ "Heat the oil in a frying pan, place the spring onions, garlic, onion and spices into the pan and cook for 3-4 minutes, until softened.", "Add the coconut milk and simmer for 5-6 minutes.", "Add the crayfish and heat through.", "To serve, place the curry into a bowl, sprinkle with the parsley and place the poppadums alongside." ]

[ "50ml/2fl oz vegetable oil", "2 garlic cloves, finely chopped", "1 shallot, finely chopped", "2.5cm/1in piece fresh root ginger, finely chopped", "1 tbsp penang curry paste", "1 x 400g tin coconut milk", "1 tbsp Thai fish sauce", "250g/9oz egg noodles", "250g/9oz raw clams, cleaned", "100g/3½oz beansprouts", "1 red chilli, sliced, to serve", "4 spring onions, sliced, to serve" ]

[ "Heat the oil in a large frying pan over a medium heat. Add the garlic, shallot and ginger and fry until soft, but not coloured.", "Add the curry paste and stir well, making sure it does not clot or go into lumps.", "Fry gently for 10-20 seconds and then add the coconut milk. Bring to the boil and simmer until the liquid has thickened a little.", "Meanwhile, cook the egg noodles according to the packet instructions and set aside.", "Add the clams to the curry sauce and cook for 2 minutes, or until all of the clams are open, stirring often (discard any clams that do not open). Add the beansprouts and mix well to combine. Serve in large bowls with the cooked egg noodles and garnished with the chilli and spring onions." ]

[ "2 poussins", "6 -8 cardamom pods, cracked open and seeds crushed", "1 tsp fennel seeds", "large pinch coriander seeds, toasted", "large pinch freshly ground black pepper", "2 heaped tsp mild curry powder", "ground turmeric", "salt", "2 garlic cloves, finely chopped", "½ lemon juice", "2 tbsp vegetable oil", "50g/1¾oz unsalted butter", "toasted flaked almonds, to taste" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "Using a large knife or kitchen scissors, cut the poussins in half following the line of the backbone and the breastbone. Flatten out both halves, moving the legs away from the breast, and place onto a dish. Score the flesh of the legs to the bone.", "Place the cardamom seeds, fennel seeds, coriander seeds, black pepper, curry powder, turmeric, and salt to a mortar and pestle. Crush together to a coarse powder.", "Add the finely chopped garlic and mix everything together.", "Transfer the mixture into a bowl, add the lemon juice and oil and blend together well.", "Work the mixture into the poussins making sure it goes into the cuts. Leave the poussins to marinate for up to an hour.", "Melt a knob of butter in a frying pan and gently fry the poussins over a low heat. Be careful not to burn the spices. Use a spoon to coat the poussins with the spices and butter.", "Transfer to an oven tray and place in the oven to cook for 10-12 minutes. The birds are cooked when the juices run clear when the leg is skewered at the thickest part.", "Once cooked, sprinkle with toasted almonds and serve with flatbreads and raita." ]

[ "3.4kg/7lb 5oz mutton on the bone, chopped", "2 sprigs lemon thyme, chopped", "small handful coriander, chopped", "2 pinches freshly ground black pepper", "3 garlic cloves, crushed", "1 onion, finely chopped", "2 small chillies - 1 scotch bonnet, 1 green bird's-eye (or to taste), both chopped", "400ml/14fl oz red wine", "olive oil, for frying", "3 cloves", "1 piece cinnamon bark", "4-5 cardamom pods, crushed", "1 tsp ground cumin", "1 tsp chopped thyme", "½ red chilli, or to taste", "½ green chilli, or to taste", "1-2 bay leaves", "1 tsp chilli powder", "3-4 tsp mild curry powder", "2 tbsp garam masala", "1 litre/1¾ pints lamb or beef stock", "40g/1½oz good-quality dark cooking chocolate (70% cocoa solids)", "1½ tbsp pomegranate molasses (optional)" ]

[ "For the first marinade, combine all the ingredients for the marinade in a bowl. Add the chopped mutton. Cover with cling film and leave to sit in the fridge for about an hour or overnight if possible.", "For the dry spice fry, heat a splash of olive oil in a very large deep saucepan.", "Gradually add all the ingredients for the dry spice fry, except the chocolate, pomegranate molasses and the stock, to the olive oil.", "Stir the ingredients in the oil for a few minutes until they release their aroma, then add the marinated mutton.", "Allow the meat to sizzle in the saucepan (be careful, it may splatter) for a few minutes and then pour on the liquid from the marinade and the stock.", "Grate the chocolate on top and add the pomegranate molasses (if using).", "Cover the saucepan and leave it to cook on a very low heat for about 3-4 hours. The curry is cooked and ready to serve when the meat is soft and falls off the bone." ]