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[ "12 small green chillies", "4 cloves garlic", "4 shallots", "3 stalks lemongrass, tough outer layers removed", "thumb-sized piece of ginger, peeled", "4 fresh kaffir lime leaves (optional)", "1 tsp shrimp paste", "salt", "freshly ground black pepper" ]

[ "Mix all the ingredients together, either in a food processor or in a large pestle and mortar, until they form a very smooth paste.", "The paste needs to be smooth so it does not interfere with the textures and flavours of other ingredients." ]

[ "2 tbsp vegetable oil", "2 onions, finely chopped", "1 tbsp grated fresh ginger", "250g/8½oz minced beef", "1 tbsp curry powder", "2 tbsp soy sauce", "200ml/7fl oz water", "½ tsp sugar", "1 tsp salt", "250g/8½oz cooked potatoes, diced", "100g/3½oz cooked peas", "3 tbsp roughly chopped coriander", "500g/1lb 1oz puff pastry", "1 egg, beaten" ]

[ "Preheat the oven to 200C/390F/Gas 6.", "Heat the oil in a wok or frying pan. Add the onions and fry until they start to soften. Add the ginger and beef and fry until browned.", "Add the curry powder, soy sauce, water, sugar, salt, potatoes and peas. Cook for ten minutes, stirring occasionally, reducing the liquid until the mixture is moist but not sloppy. Stir in coriander and leave to cool.", "Roll out the pastry and cut out 10cm/4in rounds of. Place one tablespoon of the curry mixture in the middle.", "Fold the pastry over to form a half circle, pressing the edges together with your fingertips or crimping with a fork.", "Brush with a little beaten egg and bake for 20 minutes, or until glazed and golden." ]

[ "2 tbsp vegetable oil", "2 onions, finely chopped", "1 tbsp grated fresh ginger", "250g/8½oz minced beef", "1 tbsp curry powder", "2 tbsp soy sauce", "200ml/7fl oz water", "½ tsp sugar", "1 tsp salt", "250g/8½oz cooked potatoes, diced", "100g/3½oz cooked peas", "3 tbsp roughly chopped coriander", "500g/1lb 1oz puff pastry", "1 egg, beaten" ]

[ "Preheat the oven to 200C/390F/Gas 6.", "Heat the oil in a wok or frying pan. Add the onions and fry until they start to soften. Add the ginger and beef and fry until browned.", "Add the curry powder, soy sauce, water, sugar, salt, potatoes and peas. Cook for ten minutes, stirring occasionally, reducing the liquid until the mixture is moist but not sloppy. Stir in coriander and leave to cool.", "Roll out the pastry and cut out 10cm/4in rounds of. Place one tablespoon of the curry mixture in the middle.", "Fold the pastry over to form a half circle, pressing the edges together with your fingertips or crimping with a fork.", "Brush with a little beaten egg and bake for 20 minutes, or until glazed and golden." ]

[ "1 tbsp vegetable oil", "I small onion, peeled and finely chopped", "1 clove garlic, peeled and crushed", "1 tsp ground coriander", "1 tsp ground cumin", "2.5ml/½ tsp ground turmeric", "2cm/¾in piece of root ginger, peeled and finely grated", "1 tsp chilli powder", "3-4 cardamom pods, crushed", "210ml/7fl oz double cream", "salt", "juice of half a lemon" ]

[ "Heat the oil and cook the onion until soft.", "Add the garlic and cook for another 2 minutes.", "Stir in the spices and cook for 2-3 minutes over a gentle heat to release all the aromas and flavours.", "Stir in the double cream and bring to the boil.", "Add salt and lemon juice to taste." ]

[ "3 tbsp coconut oil or vegetable oil", "2 tsp black mustard seeds", "2 tbsp chopped fresh curry leaves", "1 tsp cumin seeds", "2 dried Kashmiri chillies, each broken into 3 or 4 pieces", "30g/1oz (or 6cm/2½in) fresh root ginger, finely grated into a paste", "½ tsp ground turmeric", "1 tsp salt", "½ tsp coarsely ground black pepper", "250g/9oz hispi or pointed spring cabbage (or spring greens), shredded into 5mm pieces", "2 carrots, diced", "2 fresh green chillies, sliced into thin rounds, with seeds", "100g/3½oz fresh or frozen coconut flesh, blended in a food processor or grated", "boiled basmati rice", "poppadoms" ]

[ "Heat the oil in a heavy-based saucepan or karahi set over a medium heat, and, when hot, add the mustard seeds followed by the curry leaves, cumin seeds and dried chillies. Stir for about 30 seconds, then add the ginger paste, turmeric, salt and black pepper and fry for 30 seconds.", "Stir in the cabbage and carrots and cook, covered, over a medium heat for 5-7 minutes, or until the vegetables are tender, adding a splash of water if they start to stick to the pan.", "Stir in the green chillies and coconut, heat through for a minute and serve. Serve with rice and poppadoms." ]

[ "85g/3oz cashew nuts", "½ tsp ground turmeric", "1 tsp coriander seeds", "1 tsp curry powder", "1 tsp cumin seeds", "½ red chilli, chopped", "85g/3oz pollack fillet, skinned and chopped", "1 free-range egg, beaten", "2 tbsp vegetable oil", "½ lemon, juice only", "1 handful baby spinach", "2 tbsp fresh coriander, chopped", "1 sweet potato, thinly sliced on a mandoline", "1 tbsp olive oil", "½ lemon, juice only", "½ tsp curry powder" ]

[ "For the fish curry, place the cashew nuts, spices and chilli into a food processor and blend until smooth. Transfer to a shallow dish and reserve a tablespoon of the mixture for the spinach salad.", "Coat the fish in the beaten egg, then roll in the spice mix. Heat the vegetable oil in a frying pan and fry the fish for 5-6 minutes, or until golden-brown all over and cooked through.", "For the spinach salad, mix the reserved spice mixture with the lemon juice. Place the baby spinach and coriander into a bowl and pour over the lemon and spice mixture, then toss well to combine.", "For the sweet potatoes, place the sweet potato slices into a saucepan with the oil, lemon juice and curry powder, and enough boiling water to cover. Simmer gently with a lid on for 7-8 minutes, or until the sweet potato is tender.", "To serve, spoon the sweet potato slices onto a serving plate and arrange the spinach salad alongside. Spoon the fish curry on top of the sweet potato slices." ]

[ "2 tbsp vegetable oil", "150g/ 5½oz venison leg, boned and cubed", "1 tbsp medium curry powder", "1 tsp turmeric", "½ tsp cumin seeds", "2 bay leaves", "pinch chilli flakes", "50g/ 1¾oz sweet potato, peeled and cubed", "2 baby leeks, chopped", "4 tbsp red wine", "1 lime, juice only", "vegetable oil, for deep frying", "3 parsnips, peeled and cut into long thin ribbons", "1 tbsp clear honey", "small handful of each fresh flatleaf parsley, mint and coriander, plus extra to garnish", "75g/2½oz Greek yoghurt" ]

[ "For the curry, heat one tablespoon of oil in a frying pan over a high heat, add the venison and fry for two minutes.", "Add the curry powder, turmeric, cumin seeds, bay leaves and chilli flakes and cook for a further three minutes. Remove from the heat and keep warm.", "In another frying pan, heat a tablespoon of oil over a medium heat and add the sweet potato and leeks. Cover with a lid and cook for five minutes.", "Add the venison to the sweet potato and leeks and cook for three minutes.", "Add the red wine and lime juice and cook for two minutes. Remove from the heat, and keep warm.", "For the parsnip crisps, heat the oil in a deep heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it (CAUTION: Hot oil is very dangerous. Do not leave unattended). Carefully lower the parsnips into the hot oil, and deep fry for six minutes or until golden. Remove with a slotted spoon and drain on kitchen paper.", "Transfer the crisps to a serving plate, and drizzle with honey.", "To serve, stir the herbs into the venison curry, reserving some coriander for garnishing. Arrange the curry on top of the crisps with a spoonful of Greek yoghurt on top and garnish with the coriander." ]

[ "50g/1¾oz butter", "1 large onion, finely sliced", "2 bird’s-eye chillies, finely sliced", "1 tsp plain flour", "2 tbsp curry powder", "150ml/5fl oz double cream", "200ml/7fl oz chicken stock", "4 tbsp finely chopped fresh coriander leaves", "½ lemon, juice only", "vegetable oil, for deep frying", "15g/½oz fresh yeast", "pinch sugar", "300ml/10fl oz beer", "1 tsp cider vinegar", "200g/7oz plain flour", "pinch salt", "1 x 400g/14oz whole Dover sole, filleted", "300g/10½oz chipping potatoes, peeled and cut unto 1cm/½in sticks", "½ lemon, cut into wedges, for serving" ]

[ "For the curry sauce, heat a large frying pan until hot, add the butter, onion and chillies and cook for 10 minutes, or until golden-brown and softened.", "Add the plain flour and curry powder and cook for a couple of minutes.", "Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes.", "Season, to taste, with salt and freshly ground black pepper. Stir through the coriander and finish with the lemon juice.", "For the fish and chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended).", "Meanwhile, sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment – it is ready to use when the mixture starts to bubble.", "Dip the sole fillets into the batter and deep fry until golden-brown and cooked through – about 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.", "Add the potatoes to the deep-fat fryer and fry for 3-4 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with a little salt.", "Serve the fish and chips on serving plates with the curry sauce in a jug. Pour the sauce over the fish and chips just before serving." ]

[ "2 lobsters, cooked and meat removed, shells reserved for serving (optional)", "3 small onions, finely chopped", "20g/¾oz fresh ginger, grated", "12 curry leaves", "3 tbsp grated fresh coconut", "5 tbsp coriander seeds", "2 tbsp cumin seeds", "1 tsp black peppercorns", "8 tbsp tamarind pulp", "1 litre vegetable stock", "3 dates, stones removed, chopped", "1 tbsp garam masala", "1 tbsp chilli powder", "1 tbsp curry powder", "200ml/7fl oz coconut milk", "3 tbsp rapeseed oil", "1 tsp cumin seeds", "2 tsp sesame seeds", "200g/7oz fresh ginger, thinly sliced", "1 green chilli, slit open", "1 tsp red chilli powder", "100g/3½oz tamarind paste", "100g/3½oz palm sugar", "pinch asafoetida", "1 dried red chilli", "½ tsp mustard seeds", "5-6 curry leaves", "400g/14oz sticky rice", "150ml/5fl oz coconut milk", "1 tsp salt", "2 tbsp fresh coriander, roughly chopped" ]

[ "For the lobster curry, place the onion, ginger, curry leaves, coconut, seeds, peppercorns and a little water into a blender and blend until a smooth paste is formed.", "Put the tamarind pulp, stock, dates, garam masala, chilli powder and curry powder in a large pan and cook for 20-30 minutes to make tamarind stock.", "Heat a wok and add the paste. Once hot, add 200ml/7fl oz of the tamarind stock and the coconut milk. Cook for 4-6 minutes.", "Drop the cooked lobster pieces in the curry mixture and cook for 1-2 minutes.", "For the ginger chutney, heat two tablespoons of oil in a frying pan. Fry the cumin seeds for 1-2 minutes then add the sesame seeds, ginger, green chilli and chilli powder and season with a little salt.", "Stir for 2-3 minutes and then cover the mixture with a circle of greaseproof paper and let it cook slowly for 40-45 minutes until the ginger is almost cooked.", "Let the mixture cool then transfer to a food processor and blend to a fine paste with the tamarind paste and palm sugar.", "Heat the remaining oil in a separate pan, add the asafoetida, red chilli and mustard seeds. As the mustard seeds pop, add the curry leaves, stir for 30 seconds then pour into the ginger chutney mixture and mix well. Set aside.", "For the coconut sticky rice, wash the rice 3 times and drain. Put the rice in a saucepan, cover with coconut milk and water so the liquid is 2cm/1in above the level of the rice. Add the salt and cover with a lid and bring to the boil.", "Boil for 5 minutes, then without opening the lid, turn the heat off and leave to steam for 20 minutes.", "To serve, pour or spoon the curry and lobster back into the shell (if using) and place on the serving plate. Put a spoon of ginger chutney alongside. Serve the coconut sticky rice in a separate serving bowl. Garnish with chopped fresh coriander." ]

[ "50ml/2fl oz olive oil", "2 small onions, chopped", "2 tsp ground cumin", "2 tsp ground coriander", "2 tsp mango powder", "1 stick cinnamon, broken up", "3 garlic cloves, chopped", "1 red chilli, finely chopped", "100g/3½oz fresh coconut, grated", "400ml/14fl oz coconut milk", "4 tsp tamarind paste", "675g/1lb 8oz cooked lobster, meat removed and cut into large pieces", "1 small bunch coriander, chopped", "salt and freshly ground black pepper" ]

[ "In a large pan, heat the oil. When hot add the onions and fry for 4-5 minutes, or until deeply golden-brown. Add all the spices, garlic, chilli, fresh coconut and coconut milk. Bring to the boil, then add the tamarind paste and simmer for 3- 4 minutes.", "Stir through the lobster meat. Cook until the lobster is warmed through, then sprinkle over the coriander and season to taste with salt and pepper." ]

[ "1 tsp cumin seeds", "1 tsp coriander seeds", "1 stick cinnamon", "1kg/2lb 2oz mutton leg, boned and cut into 2.5cm/1in cubes", "2 onions, finely sliced", "2 garlic cloves, crushed", "2.5cm/1in piece fresh root ginger, finely grated", "2 long red chillies, sliced", "3 tbsp tamarind paste", "1 tsp mango powder (available from online retailers)", "500ml/18fl oz beef stock", "90g/3½oz desiccated coconut", "1 x 400ml/14fl oz can coconut milk", "2 tbsp fresh coriander leaves", "2 tbsp vegetable oil", "1 onion, finely diced", "1 garlic clove, crushed", "3 green cardamom pods, split", "1 tsp ground coriander", "1 tsp ground cumin", "1 tsp turmeric", "3 cloves", "1 cinnamon stick", "8 curry leaves", "400g/14oz basmati rice", "½ lemon, juice only", "200g/7oz Greek-style yoghurt", "200g/7oz mango chutney" ]

[ "For the curry, heat a heavy-based frying pan until hot, add the cumin and coriander seeds and cinnamon and toast for a few seconds. Place the spices into a pestle and mortar or spice grinder and grind to a powder.", "Heat a large heavy-based saucepan pan or casserole dish until hot, add the vegetable oil and the mutton and cook until golden-brown all over. Remove using a slotted spoon and set aside.", "Add the onions and cook for 10 minutes, or until soft and golden-brown.", "Add the garlic, ginger, chilli, toasted spices and remaining spices and cook for one minute.", "Return the mutton to the pan then add the beef stock and bring to a simmer. Cover with a lid and cook over a gentle heat for one hour then remove the lid.", "Add the desiccated coconut and the coconut milk and return to a simmer. Cook for another 30 minutes, or until just thickened and the meat is tender. Season, to taste, with salt and freshly ground black pepper.", "For the rice, heat a saucepan until hot. Add the oil, onion, garlic and spices, and fry for two minutes.", "Stir in the rice and add 600ml/1pint 1fl oz water. Bring to the boil, cover and reduce to a gentle simmer. Cook for 18-20 minutes until the rice is tender and all the liquid absorbed. Season with salt, freshly ground black pepper, lemon juice, then stir in the coriander leaves.", "Spoon the mutton onto plates with a pile of rice alongside.Finish with a spoonful of yoghurt and mango chutney." ]

[ "1kg/1lb 2oz shoulder of goat, bones removed, meat cut into 2.5cm/1in cubes", "300g/10½oz plain yoghurt", "2 tsp ground coriander", "1 tsp ground turmeric", "2 tsp salt", "1 onion, peeled, finely chopped", "5 garlic cloves, peeled, left whole", "6 green chillies", "50g/2oz ghee", "1 tsp cumin seeds", "5 green cardamom pods, lightly crushed", "4 black cardamom pods, lightly crushed", "10 whole cloves", "2 bay leaves", "750ml/1 pint 7fl oz lamb stock", "450g/1lb canned sweetcorn, drained, chopped", "300g/10½oz chickpea (gram) flour", "200g/7oz plain flour", "15g/½oz salt", "1cm/½in root ginger, peeled, finely chopped", "2 green chillies, finely chopped", "1 tbsp finely chopped fresh coriander", "1 tsp ajwain (carom) seeds", "½ tsp black onion seeds", "½ tsp ground turmeric", "2 tbsp vegetable oil", "200ml/7fl oz water", "1 red onion, peeled, finely chopped", "1 spring onion, trimmed, finely chopped", "3 tsp ghee", "1 lemon, juice only", "2 tbsp chopped fresh coriander" ]

[ "For the goat and sweetcorn curry, mix together the goat meat, yoghurt, coriander, turmeric and salt in a large bowl. Cover and set aside to marinate for one hour.", "Meanwhile, for the chickpea bread, mix together the chickpea flour and plain flour in a large bowl until well combined.", "Add the salt, ginger, chillies, coriander, ajwain seeds, black onion seeds and ground turmeric and mix until well combined.", "Make a well in the centre of the dry ingredients. Gradually add the oil and water, stirring well, until the mixture comes together as a dough (you may not need to use all of the water). Cover the dough with a damp tea towel and set aside to rest for 15-20 minutes.", "When the goat meat has marinated, continue with the goat and sweetcorn curry. Blend the onion, garlic and chillies to a smooth paste in a food processor, then set aside.", "When the goat meat has marinated, heat the ghee in a heavy-based frying pan over a medium heat. Add the cumin seeds, green and black cardamom pods, cloves and bay leaves and fry until the spices begin to crackle and pop and smell fragrant. (CAUTION: Popping seeds can be dangerous. Cover the pan with a lid and keep away from your eyes and face.)", "Add the marinated goat meat to the pan and fry for 3-4 minutes, or until browned on all sides. Add the onion, garlic and chilli paste, stir well and continue to cook for 2-3 minutes.", "Reduce the heat slightly and pour in the lamb stock. Bring the liquid to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 30 minutes, or until the goat is tender.", "Add the chopped sweetcorn and continue to simmer gently for 8-10 minutes, stirring continuously, until the sweetcorn starts to break down.", "Meanwhile, divide the dough for the chickpea bread into 8 pieces and roll each into a ball. Flatten each ball slightly between the palms of your hands, and top with some of the chopped red onion and spring onion.", "Roll the dough balls out onto a lightly floured work surface to a diameter of 20cm/8in.", "Heat a large frying pan over a medium to high heat. When the pan is hot, add one of the chickpea bread discs and cook for 3-4 minutes, then brush the uncooked uppermost side with a little ghee. Turn the flatbread over and continue to cook for a further 3-4 minutes, or until golden-brown on both sides. Brush the cooked uppermost side of the bread with a little more ghee. Repeat the process with the remaining chickpea breads. Keep the cooked chickpea breads warm while you cook the remaining bread discs.", "To serve, divide the goat and sweetcorn curry equally among four to six serving plates. Squeeze over a little lemon juice and sprinkle with fresh coriander. Serve with the warm chickpea bread." ]

[ "2 tbsp vegetable oil", "½ tsp brown mustard seeds", "4 cloves", "6 green cardamom pods, lightly crushed", "1 large piece cinnamon stick", "1 small onion, finely chopped", "5cm/2in piece fresh ginger, peeled and quartered", "2 large garlic cloves", "1 tsp ground coriander", "300ml/10½fl oz coconut milk", "2-4 green chillies, left whole", "salt, to taste", "100ml/3½fl oz water", "10 curry leaves (available from some supermarkets and Asian grocers)", "½-1 tsp freshly ground black pepper", "¾ tsp garam masala", "500g/1lb 2oz salmon or firm white fish fillets, cut into large pieces", "2-3 tsp lemon juice", "50g/2oz fresh coriander leaves and stalks, chopped" ]

[ "Heat the oil in a non-stick pan, add the mustard seeds, cloves, cardamom pods and cinnamon stick and stir fry for 20 seconds (be careful, the seeds might pop). Add half of the chopped onion and fry for 4-5 minutes until soft.", "Meanwhile, place the remaining onion, the ginger, garlic, ground coriander and 100ml/3½fl oz of the coconut milk into a blender or food processor and blend to a smooth purée.", "Add this mixture to pan along with the whole green chillies and salt, to taste. Cover with a lid and cook over a low heat for 12-15 minutes, giving the pot an occasional stir.", "Add the remaining coconut milk, the water, the currry leaves, black pepper and garam masala and the fish and leave to cook undisturbed for about 3-5 minutes, until the fish is opaque and cooked through.", "To serve, stir in the lemon juice and coriander. Taste and adjust the seasoning if necessary, then pour into bowls and serve with rice." ]

[ "4-6 medium green chillies, de-seeded and roughly chopped", "2 shallots, roughly chopped", "5cm/2in piece of fresh ginger, peeled and grated", "2 garlic cloves, crushed", "small bunch of fresh coriander, stalks and roots attached if possible", "2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)", "1 lime, grated zest and juice", "8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime)", "2.5cm/1in piece galangal, peeled and chopped (if available)", "1 tbsp coriander seeds, crushed", "1 tsp ground cumin", "1 tsp black peppercorns, crushed", "2 tsp Thai fish sauce or light soy sauce", "3 tbsp olive oil" ]

[ "Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people." ]

[ "175ml/6fl oz full fat plain yoghurt", "1 tbsp chickpea flour (also called besan)", "250ml/9fl oz water", "½ tsp salt", "¼ tsp ground turmeric", "1 tbsp ghee", "1 whole red chilli", "½ tsp cumin seeds", "20-25 fresh curry leaves", "1 tsp cloves", "1 tsp fennel seeds", "½ tsp pepper", "5cm/2in cinnamon stick", "1 tsp cumin seeds", "½ tsp red chilli powder", "4 large mackerel fillets, bones picked out with tweezers, trimmed", "1 tsp salt", "½ lemon, juice only", "1 tbsp vegetable oil", "2 tbsp vegetable oil", "1 tsp mustard seeds", "1 sprig fresh curry leaves", "1 onion, finely chopped", "½ tsp salt", "1 fresh green chilli, finely chopped", "150g/5oz spinach, finely shredded", "60g/2½oz fresh coconut, grated" ]

[ "For the yoghurt kadhi, place the yoghurt, chickpea flour, water, salt and turmeric into a bowl and whisk to combine, then pass the mixture through fine sieve.", "Place the yoghurt mixture into a pan over medium heat and bring to the boil, whisking constantly. Reduce heat and simmer for 5-8 minutes, or until the sauce turns glossy and begins to coat the back of a wooden spoon. Skim the yoghurt kadhi to remove any scum or impurities that may appear on the surface.", "Place the ghee into a small pan and heat to smoking point. Add the red chilli, cumin and curry leaves and as they crackle and cook (almost immediately), pour the oil and spices over the yoghurt kadhi. Set aside.", "For the mackerel, preheat the grill to its highest setting.", "Place all the spices into a pestle and mortar (or a spice grinder) and grind to a coarse mixture.", "Sprinkle the spice mixture over both sides of the mackerel fillets.", "Mix the oil and lemon juice together, then drizzle over the mackerel fillets.", "Place the mackerel fillets onto a tray and place under the grill, skin side-up, and cook for 8-10 minutes, or until the mackerel is just cooked through.", "For the spinach poriyal, heat the oil in a frying pan over a medium heat. Add the mustard seeds and curry leaves and fry for 10-15 seconds (they should crackle and pop.", "Add the onions and fry for 5-6 minutes over a low heat, or until translucent.", "Add the salt and green chilli and stir-fry for one minute.", "Add the spinach leaves and stir-fry for 2-3 minutes, until wilted down.", "Add the grated coconut and mix well. Cook for one minute then remove from the heat.", "To serve, pour or ladle equal amounts of the yoghurt kadhi into serving bowls and place a mackerel fillet on top of each. Place some of the spinach poriyal over each mackerel fillet and serve immediately." ]

[ "1 tbsp vegetable oil", "½ onion, chopped", "1 tsp medium curry powder", "½ tsp ground turmeric", "3 cardamom pods, crushed", "1 bulb fennel, green top only, chopped", "1 tbsp tomato purée", "100ml/3½fl oz boiling water", "100g/3½oz haddock, skin removed, cut into pieces", "150g/5oz couscous", "1 bulb fennel, green top only, chopped", "1 tbsp olive oil", "200ml/7fl oz boiling water", "½ lemon, zest and juice", "1 tbsp chopped fresh parsley", "2 tbsp soy sauce", "1 tbsp honey" ]

[ "For the haddock and sweetcorn curry, heat the oil in the frying pan over a medium heat and fry the onion for 2-3 minutes. Add the curry powder, ground turmeric, cardamom pods and fennel and stir well. Continue cooking for 4-5 minutes.", "Add the tomato purée and the water. Simmer for 2-3 minutes, then add the fish pieces and cook through for a further 3-4 minutes.", "For the citrus, herb and fennel couscous, put the couscous grains, fennel and olive oil into a bowl and pour the boiling water over the ingredients. Cover and leave to stand for 5-6 minutes.", "Once the couscous has absorbed the water, add the lemon zest, juice and parsley and fluff the couscous with a fork.", "For the honey soy dressing, mix the soy and honey together in a bowl.", "To serve, put the couscous onto a serving plate, spoon the curry on top of it, and drizzle the dressing around the edge of the plate." ]

[ "3 tbsp coriander seeds", "2 tbsp cumin seeds", "1 tbsp mustard seeds", "1 tsp fennel seeds", "1 tsp black peppercorns", "1 tsp ground turmeric", "1 tsp ground cinnamon", "1 tsp paprika", "1 or 2 dried chillies, depending on personal preference", "1 tsp salt", "thumb-size piece fresh root ginger, peeled and finely grated", "4 garlic cloves, finely grated", "1 tbsp tomato purée", "4 tbsp white wine vinegar or cider vinegar", "vegetable or sunflower oil, to cover the paste for storing" ]

[ "Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes.", "Add the turmeric, cinnamon, paprika and dried chillies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt.", "Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste.", "Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week." ]

[ "1.5kg/3lb 5oz lamb shoulder, boned weight, cut into cubes", "4 tbsp medium Indian curry paste", "2 tbsp vegetable or sunflower oil", "generous knob of butter", "2 onions, halved then thinly sliced", "1 cinnamon stick", "6 cardamom pods", "400g/14oz can chopped plum tomatoes", "1 tbsp tomato purée", "300ml/½ pint hot chicken or lamb stock", "400g/14oz can chickpeas, drained", "125g/4½oz baby leaf spinach, well washed" ]

[ "Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge.", "Heat the oil and butter in a large heavy based pan, then add the onions, cinnamon stick, cardamom pods and the remaining tablespoon of curry paste. Fry over a medium heat for 10 minutes, until the onions are softened and starting to turn golden-brown.", "Add the marinated lamb, and fry for a couple of minutes until the meat has changed colour - it doesn’t have to be browned.", "Stir in the chopped tomatoes, tomato purée and enough stock to cover most of the lamb, with the top pieces just poking clear of the liquid.", "Add the chickpeas and bring the mixture up to the boil, then turn the heat down to a simmer, and cook gently for 1 – 1½ hours, until the lamb is very tender and the sauce is rich and thick.", "Spoon away the excess fat that will have gathered on the top of the curry, then season with salt and freshly ground black pepper to taste.", "Add the spinach, stirring the spinach leaves into the curry until they wilt.", "Serve the curry with your favourite rice, breads and chutneys." ]

[ "1 tsp coriander seeds", "1 tsp cumin seeds", "1 shallot, finely chopped", "4 green bird’s-eye chillies, chopped", "4 garlic cloves, crushed", "thumb-sized piece fresh root ginger, grated", "1 lemongrass stalk, finely chopped", "pinch salt", "small bunch fresh coriander, stalks and leaves", "2 dried kaffir lime leaves", "1 tbsp fish sauce", "pinch ground white pepper" ]

[ "Lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant.", "Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this.", "Cut the coriander stalks into chunks, and set aside the leaves to add to the finished curry. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth.", "Add the fish sauce and a pinch of white pepper. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks." ]

[ "1 tsp coriander seeds", "1 tsp cumin seeds", "1 shallot, finely chopped", "4 green bird’s-eye chillies, chopped", "4 garlic cloves, crushed", "thumb-sized piece fresh root ginger, grated", "1 lemongrass stalk, finely chopped", "pinch salt", "small bunch fresh coriander, stalks and leaves", "2 dried kaffir lime leaves", "1 tbsp fish sauce", "pinch ground white pepper", "1 tbsp vegetable oil", "1 aubergine, cut into 2cm/1in chunks", "1 x 400ml can coconut milk", "2 tbsp Thai green curry paste (made above)", "100g/3½oz fine green beans", "100ml/3½fl oz chicken or vegetable stock", "1 tbsp palm sugar, or caster sugar", "1-2 tsp Thai fish sauce", "500g/1lb 2oz raw, peeled king prawns", "1 dried kaffir lime leaf", "1 lime, zest and juice", "small bunch fresh coriander, chopped", "steamed jasmine rice, to serve" ]

[ "For the curry paste, lightly toast the coriander and cumin seeds in a dry frying pan, until fragrant.", "Place the seeds into a pestle and mortar, and add the shallot, chillies, garlic, ginger, lemongrass and salt. Pound to a paste with the pestle. Alternatively, you can use a food processor to do this.", "Cut the coriander stalks into chunks, and set aside the leaves for later. Add the coriander stalks and crumble the dried kaffir lime leaves to the mix, and continue to grind until fairly smooth.", "Add the fish sauce and a pinch of white pepper, to season. The curry paste is now ready to use. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks.", "For the curry, heat the vegetable oil in a wok or large frying pan over a medium heat. Add the chopped aubergines and fry for 4-5 minutes, until browned all over and starting to soften. Cook for another 10 minutes until the aubergines are golden-brown and softened.", "Add the solid fat from the top of the can of coconut milk and then add the Thai green curry paste and fry for 2-3 minutes until the paste has cooked a little and is fragrant.", "Add the remaining coconut milk, bring to the boil, then lower the heat to a simmer. Add the green beans and continue cooking for 2-3 minutes, stirring occasionally.", "Allow the coconut milk to reduce and thicken slightly before adding the chicken stock.", "Add the sugar and the fish sauce to the curry.", "Add the raw king prawns and cook for 3-5 minutes until they turn pink and are cooked through.", "Crumble in the crushed kaffir lime leaf, fresh lime juice and zest, and chopped coriander.", "Serve with steamed jasmine rice, and sprinkle over the reserved coriander leaves." ]

[ "1 tsp fine sea salt", "1 tsp ground turmeric", "400g/14oz white fish fillets, such as hake, pomfret or whiting, skin removed, cut into large pieces", "3-4 tbsp vegetable oil", "1 tsp black mustard seeds", "1 onion, peeled, grated", "10 fresh curry leaves", "4 ripe tomatoes, chopped", "2.5cm/1in piece fresh root ginger, grated", "1 garlic clove, peeled, crushed to a paste with the edge of a knife", "1 green birds'-eye chilli, finely chopped", "1 tsp garam masala", "200g/7oz creamed coconut, grated", "1-2 tbsp water (as necessary)", "basmati rice, cooked according to packet instructions", "handful fresh coriander leaves" ]

[ "Sprinkle the salt and ground turmeric onto a plate. Dredge the pieces of fish in the mixture until completely coated.", "Heat 1-2 tablespoons of the oil in a frying pan over a medium to high heat. Add the coated fish pieces, then fry for 2-3 minutes, or until crisp, golden-brown and cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.", "Heat the remaining 1-2 tablespoons of the oil in a separate pan. Add the mustard seeds, cover the pan with a lid, and fry until they start to pop. (CAUTION: Popping seeds can be dangerous. Keep the pan away from the eyes and face.)", "Add the onion and curry leaves and continue to fry for a further 4-5 minutes.", "Add the tomatoes, ginger, garlic, chilli and garam masala and continue to fry, stirring well, for 3-4 minutes.", "Add the grated coconut cream and stir until dissolved. Bring the mixture to the boil, then reduce the heat and simmer until the sauce has thickened. Add 1-2 tablespoons of water to the mixture to loosen the mixture, as necessary.", "Add the fried fish pieces to the sauce and cook until heated through.", "To serve, spoon the rice onto four serving plates. Spoon the fish curry on top of the rice, then garnish with the coriander." ]

[ "1 tbsp vegetable oil", "750g/1½lb pork strips or pork shoulder steaks, diced into 2cm/1in squares", "1 onion, peeled and sliced thinly", "1 garlic clove, peeled and crushed", "2.5cm/1in piece root ginger, peeled and finely grated", "1 tsp fennel seeds", "1 stick fresh lemongrass, sliced thinly", "6 tbsp red or green Thai curry paste", "300ml/½ pint creamed coconut", "350g/12oz pumpkin, peeled and cut into 2.5cm/1in cubes", "1 tbsp fresh coriander, coarsely shredded", "1 tbsp fresh basil, coarsely shredded", "300g/10oz fresh spinach leaves, picked and washed", "1 tbsp lime juice", "salt and freshly ground black pepper" ]

[ "Heat the oil in the wok or heavy based frying pan until smoking.", "Cook the pork in batches until browned all over and golden, remove, keep warm.", "Add the onion and garlic and cook over a gentle heat until softened.", "Add the pumpkin, ginger, fennel seeds and lemongrass and cook for 5 minutes on a low heat.", "Stir in the Thai curry paste and cook together until fragrant.", "Return the pork to the pan with the coconut milk, bring to the boil, simmer for 10-12 minutes.", "Finally stir in the spinach, herbs and season to taste, stir in the lime juice and serve with fluffy steamed or boiled rice." ]

[ "75g/2½oz shrimp paste", "6 Thai shallots", "3 garlic cloves", "4 small yellow or green chillies, cut in half, seeds removed", "6 long red chillies, seeds removed", "50g/1¾oz galangal, peeled", "40g/1½oz palm sugar", "20g/¾oz fresh turmeric", "2 tsp fine salt", "30g/1oz dried shrimps, soaked for 30 minutes then drained", "2 tbsp vegetable oil", "12 green cardamom pods", "1 guinea fowl, divided into eight joints, skin slashed with a knife", "5 stems of krachai, shredded (a milder version of galangal and ginger, from the same family)", "3 lime leaves, spines removed, shredded", "50ml/2fl oz fish sauce", "100ml/3½fl oz Shaoxing rice wine", "500ml/18fl oz chicken stock", "caster sugar, to taste", "200g/7oz long grain rice", "50g/1¾oz thick coconut milk (chill the can of coconut milk in the refrigerator for 30 minutes, spoon the thick coconut milk from the top of the can)", "1 tsp salt", "pinch caster sugar", "6 lime leaves, torn", "4 snake beans, cut into 1cm/½in pieces", "1 bamboo shoot, shredded", "2 lime leaves, shredded", "1 red chilli, sliced and seeds removed" ]

[ "To make the curry paste, wrap the shrimp paste in a foil parcel and toast in a dry hot frying pan or directly on a gas burner until fragrant.", "In a large pestle and mortar, crush together the Thai shallots, garlic cloves, yellow or green chillies, red chillies, galangal, palm sugar, turmeric, salt and rehydrated dried shrimps.", "For the curry, in a large wok, heat the vegetable oil until hot. Add the curry paste and green cardamons and cook to a dry paste. Add the guinea fowl joints and fry for a few minutes. Add the krachai, the lime leaves, fish sauce, Shaoxing wine and chicken stock. Cook until the guinea fowl is cooked through. This will take around 30 minutes. Taste and add caster sugar to taste.", "Meanwhile, cook the rice. Wash the rice three times and leave to sit for 10 minutes. Place all the ingredients for the rice into a pot and cover with water. Place a lid on, bring to the boil and cook for four minutes and turn off and allow to stand covered for 12 minutes, or until cooked to your liking.", "Garnish the finished dish with snake beans, bamboo shoots, lime leaves and sliced red chilli." ]

[ "500g/1lb 2oz raw tiger prawns, shells off and de-veined", "1 tbsp fresh lemon juice", "3 tbsp sunflower oil", "1 onion, grated", "½ tsp ground turmeric", "6 whole cardamom pods, lightly crushed to split open", "1 tsp chilli powder", "1 cinnamon stick", "3 garlic cloves, finely grated", "2.5cm/1in piece root ginger, finely grated", "small bunch fresh coriander", "175ml/6 fl oz coconut cream", "salt", "plain boiled rice or chapattis, to serve" ]

[ "Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly.", "Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through.", "Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor.", "Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly.", "Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis." ]

[ "350g/12oz dried red kidney beans, soaked overnight with cold water to cover", "1 tsp ground turmeric", "50ml/2fl oz vegetable oil", "3 medium onions, chopped", "4 garlic cloves, finely chopped", "75g/2½oz fresh root ginger, finely chopped or grated", "1 tsp salt", "1 tsp Kashmiri chilli powder", "1 tsp garam masala", "125ml/4fl oz thick Greek-style yogurt", "boiled basmati rice", "lime wedges" ]

[ "Drain the soaked beans, put them in a heavy casserole pot, cover with fresh water and sprinkle in the turmeric. Place over a medium heat, bring to a simmer, then lower the heat and simmer uncovered for 1-1½ hours, or until the beans are tender, topping up with water if the pot starts to look dry.", "Heat the oil in a large pan or karahi over a medium heat and fry the onions, garlic and ginger for 10 minutes or until tinged golden-brown. Add the salt, chilli powder and garam masala and fry for 30 seconds, then stir in the yogurt and cook for five minutes.", "Add the drained cooked beans to the onion mixture, along with enough of the cooking liquid to just cover the beans (topping up with water if necessary) and simmer for 10 minutes, mashing a few beans against the side of the pan with the back of a spoon to thicken the gravy. Serve with basmati rice and wedges of lime." ]

[ "350g/12oz basmati rice", "1 tbsp ghee", "pinch smoked salt", "½ tsp ground turmeric", "1 tsp salt", "400g/14oz freshwater prawns, peeled and de-veined (the largest size you can find)", "90ml/3fl oz vegetable oil", "2 bay leaves", "3 medium red onions, blended to a fine paste", "1 tbsp ground cumin", "1 tsp ground turmeric", "2 tbsp ginger and garlic paste", "1 tsp salt", "2 green chillies, slit lengthways", "75ml/2½fl oz coconut milk", "shellfish stock, if needed", "½ tsp sugar (optional)", "½ tsp ground green cardamom", "1 tbsp chopped fresh coriander", "½ lime, juice only" ]

[ "For the boiled basmati rice, add 600ml20fl oz of water to the saucepan, then add the rice and salt. Cook on a low heat until all the water has disappeared. Place a lid on top and set aside for 20 minutes.", "For the prawns, marinate the prawns with the turmeric and salt in a shallow dish in a cool place for 30 minutes to an hour.", "Heat 60ml/2fl oz of the oil in a pan and add the bay leaves and onion paste. Fry gently for 6-8 minutes on medium heat, or until very light brown.", "Meanwhile heat the remaining oil in a non-stick frying pan and fry the prawns briefly for a minute or two. Set aside.", "Mix the ground cumin, turmeric and ginger-garlic paste in 75ml/2½fl oz of water and add to the onions, reduce the heat and cook for 2-3 minutes stirring regularly.", "Add salt, green chillies and the prawns and stir for one minute. Mix in the coconut milk and simmer for 2-3 minutes, or just until the prawns are cooked, adding a little shellfish stock if necessary.", "Season to taste with sugar. Sprinkle over the cardamom powder and coriander and a squeeze of lime. Stir the ghee and smoked salt into the rice and serve immediately." ]

[ "100g/3½oz rice noodles", "1 tbsp olive oil", "salt and freshly ground black pepper", "1 tbsp vegetable oil", "1 clove garlic, finely chopped", "1 fresh chilli, finely chopped", "½ onion, finely chopped", "1 tsp curry powder", "100ml/3½fl oz double cream", "5 king prawns, peeled, taisl left on", "½ lime, juice only", "1 tbsp chopped basil", "1 tsp chopped coriander, to garnish" ]

[ "Place the rice noodles in a large bowl and cover with boiling water. Leave for 5 minutes to cook, then drain and toss with the olive oil. Season with salt and freshly ground black pepper.", "For the curry, heat the oil in a large frying pan. Add the garlic, chilli and onion and fry until softened.", "Stir in the curry powder and fry for a further minute. Pour in the double cream and bring to a simmer.", "Add the king prawns and cook for 5 minutes, then add the lime juice, the cooked noodles and the chopped basil and stir together.", "Serve on a large warm plate and sprinkle with chopped coriander." ]

[ "2 tbsp sunflower oil", "500g/1lb 2oz lamb neck fillets, trimmed, cut into 3cm/1¼in chunks", "2 onions, roughly chopped", "3 large garlic cloves, roughly chopped", "3 tbsp medium curry paste", "1 x 400g tin chopped tomatoes", "150g/5½oz dried split red lentils, rinsed and drained", "1 tsp salt, plus extra to season", "75g/2½oz curly kale (or mature spinach leaves), rinsed, shredded, any tough stalks discarded", "freshly ground black pepper", "steamed rice or naan bread, to serve" ]

[ "Heat the oil in a large, lidded, non-stick saucepan over a medium heat. Add the lamb, onions and garlic and fry for 5-6 minutes until lightly browned, stirring regularly.", "Add the curry paste and stir well to coat the lamb and onions. Continue to cook for 1-2 minutes, stirring well, then add the tomatoes, lentils, 500ml/18fl oz water and salt. Bring the mixture to the boil. Reduce the heat until the mixture is simmering, then half-cover the pan with the lid and simmer very gently for 45-50 minutes, stirring regularly, until the lamb is very tender. (Add a little extra water if the curry is beginning to look dry before the lamb is tender.)", "Season with salt and pepper, stir in the kale and simmer for a further 2-3 minutes, or until tender.", "Serve in bowls with steamed rice or warm naan bread." ]

[ "1 onion, roughly chopped", "2 plump green chillies (deseed first if you prefer)", "15g/½oz chunk fresh root ginger, peeled and roughly chopped", "4 garlic cloves, roughly chopped", "1 tsp flaked sea salt", "2 tsp garam masala", "¼ tsp hot chilli powder", "1 tbsp tomato purée", "freshly ground black pepper", "600g/1lb 5oz lean minced lamb", "3 heaped tbsp finely chopped, fresh coriander leaves", "thick natural yogurt and fresh coriander, to serve (optional)", "3 tbsp ghee or sunflower oil", "2 onions, roughly chopped", "4 garlic cloves, finely chopped", "25g/1oz chunk fresh root ginger, peeled and finely chopped", "½ -1 tsp hot chilli powder", "1 tbsp garam masala", "4 large ripe tomatoes, roughly chopped", "1 tbsp tomato purée", "1 tsp flaked sea salt", "½ tsp caster sugar", "500ml/18fl oz lamb stock (made with ½ lamb stock cube)", "1 cinnamon stick", "2 bay leaves", "cooked rice", "thick natural yogurt", "fresh coriander leaves" ]

[ "Put the onion, chillies, ginger, garlic, salt, garam masala, chilli powder and tomato purée in a food processor. Season with lots of freshly ground black pepper. (For a great flavour add more than you imagine you’ll need.)", "Blend the ingredients into a paste as smooth as you can get it. You’ll need to remove the lid of the food processor and push the mixture down with a spatula 2-3 times. Add the lamb and blend once more. Transfer to a bowl and stir in the coriander. Cover the dish with cling film and chill for 1-3 hours, or overnight, to allow the mixture to stiffen and the meat to absorb all the wonderful spices.", "To make the sauce, heat the ghee (or oil) in a large non-stick saucepan or sauté pan and gently fry the onions, garlic and ginger for about 10 minutes, or until softened and lightly browned, stirring regularly. Add the chilli powder and garam masala and cook for 20-30 seconds, stirring constantly.", "Stir in the roughly chopped tomatoes and cook for 3-4 minutes over a high heat, or until they soften and release their juice, stirring constantly. Add the tomato purée and sprinkle with the salt and sugar and pour over the lamb stock. Season with lots of ground black pepper, add the cinnamon and bay leaves and bring to a simmer. Cover the sauce loosely with a lid and cook for 20 minutes, stirring occasionally.", "While the sauce is simmering, make the meatballs. Take a small portion of mince mixture at a time and roll into a smooth ball – a little smaller than a walnut in its shell. You should be able to make around 24 balls. If your mince becomes a little sticky, either roll with wetted hands or dust your hands with plain flour as you roll. Put on a plate as soon as each one is rolled.", "Remove the pan with the sauce from the heat after its 20 minutes are up and discard the cinnamon stick and bay leaves – they will be easy to pick out with a fork or tongs. Blend the sauce with a stick blender until as smooth as possible. (If you don’t have a stick blender, leave to cool for a few minutes then transfer to a food processor and blend to a purée.)", "Return the sauce to the heat and stir in 200ml/7fl oz water. Bring to a gentle simmer. Drop all the meatballs gently into the bubbling sauce and return to a simmer. Cook, uncovered, for a further 30-35 minutes, or until the meatballs are tender and the sauce is thick, stirring regularly. If the sauce reduces too far or begins to stick on the bottom of the pan, add a little extra water and continue cooking. Adjust the salt and pepper to taste.", "Serve the meatballs with rice, topped with thick natural yogurt and fresh coriander leaves if you like." ]

[ "2 tbsp vegetable oil", "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, broken into pieces", "5 cloves", "1 tbsp ground turmeric", "1½-2kg/3lb 5oz - 4lb 8oz lamb shoulder", "olive oil, for drizzling", "1 green bird's-eye chilli", "2 garlic cloves", "1.5cm/¾in piece fresh root ginger, peeled", "1 onion, thinly sliced", "12 curry leaves", "3 cardamom pods", "2 bay leaves", "400g tin chopped tomatoes", "200ml/7fl oz beef stock", "2 tsp tamarind juice", "2 tbsp chopped fresh coriander", "salt and freshly ground black pepper", "325g/11½oz chapati flour, plus extra for dusting (available in some supermarkets and Asian grocers)", "1½ tsp salt", "1 tbsp oil", "200g/7oz basmati rice", "1 tbsp coriander leaves" ]

[ "Put all of the curry powder ingredients into a spice grinder and grind to a fine powder. (Alternatively use a pestle and mortar.)", "Preheat the oven to 170C/150C Fan/Gas 2.", "Season the lamb all over with salt and pepper and 2 tbsp of the curry paste. Place the lamb in an ovenproof dish and drizzle with olive oil. Cook in the oven for 2-4 hours.", "In a small food processor, blend the chilli, garlic and ginger to a paste, adding a splash of water if necessary.", "Place a pan over a high heat and add the onions (add a splash of oil to the pan if it is too dry). Fry for 2-3 minutes, or until softened and starting to colour.", "Add 2½ tablespoons of the curry powder to the pan along with the garlic, chilli and ginger paste, curry leaves, cardamom and bay leaves. Stir well and cover with the chopped tomatoes, beef stock and tamarind juice. Season, to taste, with salt and freshly ground black pepper. Cover the pan with a lid and simmer over a low heat for 30-40 minutes.", "Once the lamb has cooked, allow it to rest for at least 20 minutes. Shred the lamb meat and stir it into the sauce. Add the coriander just before serving.", "For the chapatis, sift the flour and salt into a large bowl and gradually mix in about 200ml/7fl oz water to form a soft dough (you may not need all of the water). Cover and set aside to rest for 10 minutes.", "Turn the dough out onto a floured work surface, lightly knead and then divide equally into 12 balls. Roll out each ball as thinly as possible. Heat a frying pan over a high heat and add the oil. Cook the chapatis one at a time, frying for 1-2 minutes on both sides or until golden-brown and puffed up.", "Place the rice in a saucepan and add 350ml/12fl oz salted water and bring to the boil. Cook over a low heat until the water has evaporated, then remove from the heat, cover with a lid and leave to steam for 10 minutes. When the rice is cooked, stir through the coriander leaves", "To serve, put the curry in a shallow serving bowls and serve the rice and chapatis on the side." ]

[ "100g/3½oz lamb, cubed", "1 tbsp oil", "½ tsp cardamom pods, crushed", "½ tsp medium curry powder", "½ tsp dried cumin", "½ tsp coriander seeds, crushed", "2 garlic cloves, crushed", "½ tsp dried turmeric", "300ml/10½fl oz beef or vegetable stock", "1 chilli, chopped", "75g/2½ oz Greek-style yoghurt", "handful fresh coriander, chopped", "100g/3½oz new potatoes, cooked, optional" ]

[ "Fry the lamb in the oil with all the spices for 4-5 minutes on each side, until it is browned and coated.", "Pour over the beef or vegetable stock and cook for 15 mins stirring every so often.", "For the yohurt sauce, mix the chilli and Greek-style yoghurt together and set aside.", "Serve the curry in a bowl topped with the chopped coriander.", "Serve with the spiced yoghurt and the new potatoes, if desired." ]

[ "2 tbsp vegetable oil", "900g/2lb lamb fillet, cut into 3cm/1in cubes", "2 onions, roughly chopped", "3 garlic cloves, peeled and crushed", "2 green chillies, finely chopped", "1 tbsp grated fresh ginger", "1 tbsp ground turmeric", "1½ tbsp garam masala", "1½ tbsp ground cumin", "1 tbsp chilli powder", "1 tbsp plain flour", "6 large tomatoes, roughly chopped", "400ml/14fl oz coconut milk", "600ml/1 pint chicken stock", "250g/9oz baby spinach leaves", "1 pomegranate, seeded", "200g/7oz plain yoghurt", "salt and freshly ground black pepper", "steamed basmati rice, to serve" ]

[ "Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.", "Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened.", "Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute.", "Add the flour and cook for a further minute.", "Add the tomatoes and coconut milk and heat to bring to a simmer.", "Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan.", "Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through.", "Skim off any excess fat from the surface of the sauce, then add the spinach and pomegranate. Cook for 1-2 minutes, until the spinach has wilted.", "Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.", "Serve onto warmed plates with steamed basmati rice alongside." ]

[ "2 tbsp oil", "1 onion, finely sliced", "6 garlic cloves, crushed", "4cm/1½in piece of fresh ginger, crushed", "2 hot green chillies, seeds removed, finely chopped", "½ tsp ground turmeric", "450ml/14fl oz can coconut milk", "4 green cardamom pods, lightly crushed", "4 cloves", "5-6 curry leaves (available from Asian grocers)", "2cm/¾in piece cinnamon stick", "2 tbsp chopped fresh coriander", "500g/1lb 2oz tiger prawns, cleaned and de-veined, shells removed but tail intact" ]

[ "Heat the oil in a large heavy-based pan with a lid. Add the onion and cook until translucent.", "Add the garlic, ginger and green chillies and cook for two minutes, taking care not to let them brown.", "Add the turmeric and cook for a few seconds, then pour in the coconut milk. Bring slowly to the boil, stirring right from the bottom of the mixture.", "Season with salt, then add the cardamom, cloves, curry leaves and cinnamon. Simmer for a couple of minutes, until the mixture has thickened slightly, then add the coriander and cook for another minute or two.", "Add the prawns and cook for 2-4 minutes, depending on their size. Cover the pan, remove from the heat and set aside for about five minutes. The prawns will continue to cook in the residual heat of the curry (more cooking on the stove will spoil the prawns by overcooking).", "Serve with steamed jasmine rice and a fresh onion salad." ]

[ "150g/5oz sprout top, shredded", "150g/5oz Brussel sprouts, cut into quarters or mini sprouts cut in half", "110g/4oz split moong lentils, these will be yellow in colour as they are shelled", "1 tsp whole cumin seeds", "2 clove garlic, crushed", "5cm/2in ginger, crushed", "2 green chillies, crushed", "½ tsp turmeric", "1 tbsp olive oil", "½ tsp salt, adjust to taste", "400ml/13½fl oz warm water", "1 small tomato, finely diced", "coriander, to garnish" ]

[ "Soak the lentils for between 4 and 8 hours in boiling water. When ready to cook rinse the lentils in warm water and drain.", "Heat the oil in a medium pan, add the cumin seeds and cook for about a minute or until browned.", "Remove the pan from the heat and add garlic, ginger and chillies. Stir this very quickly, as you don't want it to burn, add lentils, turmeric, salt and 300ml/10fl oz of warm water. Bring to the boil, cover and cook for 10 minutes on a gentle simmer. Do not let the water reduce by more than a third of the original quantity, if it does add more warm water.", "Check that the lentils are cooked, by scooping out a few with a spoon and crushing them between your fingers. You should only have to apply a little pressure for the lentil to squash, once cooked add all the vegetables and 100ml/3½fl oz of warm water.", "Stir and check seasoning, cover and cook for 5 minutes on a medium heat stirring occasionally. The vegetables should still have a little crunch to them when the dish is cooked, serve and sprinkle with chopped tomatoes and coriander." ]

[ "1 tbsp olive oil", "1 salad onion, sliced", "2 garlic cloves, chopped", "½ tsp turmeric powder", "½ tsp cumin seeds", "½ tsp mild curry powder", "2 green cardamom pods", "1 tbsp tomato purée", "100g/3½oz canned lentils, rinsed and drained", "50ml/2fl oz hot vegetable stock", "50ml/2fl oz double cream", "salt and freshly ground black pepper", "2 hot ready-made chapattis" ]

[ "Heat the olive oil in a frying pan over a medium heat. Add the onions and garlic and fry for two minutes, until soft.", "Add the spices and cook through for two more minutes.", "Add the tomato purée, lentils, and vegetable stock. Bring to the boil, then reduce the heat to simmer for five minutes.", "Add the cream and season with salt and freshly ground black pepper.", "To serve, pour the lentil curry into a warm bowl with the warm chipattis served on a plate alongside." ]

[ "2 shallots, thinly sliced", "½ tsp sesame oil", "1 green finger chilli, finely chopped (optional)", "2 tbsp Thai green curry paste", "300ml/10fl oz hot vegetable stock", "200g/7oz lighter coconut milk", "1 tsp Thai fish sauce (optional)", "1 medium aubergine, cut into 2cm/1in chunks", "2 kaffir lime leaves", "200g/7oz tofu, cut into 1.5cm/½in squares", "½ green pepper, cut into thin slices", "50g/1¾oz mangetout", "50g/1¾oz baby corn, halved or cut into quarters, depending on size", "juice of 1 lime, plus lime wedges to serve", "handful finely chopped fresh coriander, to serve", "150g/5½oz basmati rice, to serve" ]

[ "Fry the shallots in the oil over a medium heat for 2-3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute.", "Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes.", "Add the aubergine and lime leaves and cook for 10 minutes.", "Meanwhile, cook the rice according to the packet instructions.", "Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes.", "Serve the curry with the rice, sprinkled with coriander and with a wedge of lime." ]

[ "5 dried, hot red chillies, soaked in 75ml/3fl oz warm water", "2 large shallots, chopped", "2 garlic cloves, chopped", "2 cm/1 in piece fresh root ginger, chopped", "1 stem lemongrass, finely chopped", "4 pieces coriander root, roughly chopped", "2 kaffir lime leaves, roughly chopped", "¼ tsp shrimp paste", "½ tsp ground cumin", "½ tsp ground coriander", "200ml/7fl oz coconut milk", "1 tbsp fish sauce", "1 tbsp tamarind paste", "1 lime, juice only", "1 tsp palm sugar", "4 cooked lobster, split in half lengthways", "2 tbsp coriander leaves, roughly chopped", "1 tbsp vegetable oil", "1 large banana shallot, finely sliced", "1 red chilli, sliced", "2 garlic cloves, finely chopped", "1 tbsp grated fresh root ginger", "150g/5oz cooked peeled prawns", "400g/14oz cooked rice noodles", "125g/4½oz beansprouts", "2 tbsp tamarind paste", "2 tbsp fish sauce", "1 tbsp soy sauce", "1 lime, juice only", "3 tbsp roughly chopped fresh coriander", "2 tbsp roasted salted peanuts, crushed" ]

[ "For the Thai red curry paste, place all the ingredients, including the soaking water, into a pestle and mortar, or food processor, and blend to a fine paste.", "For the lobster curry, heat a wok or frying pan until hot, add three tablespoons of the curry paste and cook until just starting to change colour then add the coconut milk.", "Bring to a simmer and cook for five minutes then add the fish sauce, tamarind, lime and sugar. Check the seasoning and add salt and freshly ground black pepper as necessary.", "Carefully remove the meat from the cooked lobsters, reserving the shells, and place the meat into the curry sauce and cook over a low heat until hot through.", "Add the coriander and stir through, then spoon the lobster meat back into the shells.", "For the pad Thai, heat a wok until hot, add the oil, shallot, chilli, garlic and ginger and stir fry for a minute.", "Add the prawns and cook for another minute.", "Add the noodles and bean sprouts and stir fry to heat through. Then add the tamarind paste, fish sauce, soy sauce and lime juice and stir to coat everything evenly.", "Cook for 1-2 minutes, until hot, then add the chopped coriander.", "To serve, pile pad Thai onto each serving plate and sprinkle with crushed peanuts.", "Place the lobster alongside the pad Thai and spoon over the curry sauce to finish." ]

[ "10 long red chillies, seeds removed, finely chopped", "2 shallots, finely chopped", "2 garlic cloves, finely chopped", "2cm/¾in piece galangal, chopped (alternatively use root ginger)", "1 lemongrass stalk, finely chopped", "2 tbsp coriander roots", "2 kaffir lime leaves", "¼ tsp shrimp paste", "½ tsp ground cumin", "½ tsp ground coriander", "½ tsp paprika", "200ml/7fl oz coconut milk", "1 tbsp fish sauce", "1 tbsp tamarind paste", "1 lime, juice only", "1 tsp palm sugar", "2 cooked lobsters, meat removed", "2 tbsp coriander cress", "2 tbsp unsalted butter", "2 cloves", "1 cinnamon stick, broken in two", "250g/9oz basmati rice" ]

[ "For the paste, place all the ingredients into a small food processor and blend until smooth.", "For the lobster Thai curry, heat a wok, then add the paste and cook for 2-3 minutes.", "Add the lime leaves, shrimp paste , cumin, coriander and paprika. Cook for one minute.", "Add the coconut milk, fish sauce, tamarind, lime juice and palm sugar.", "Meanwhile remove the meat from the lobster and chop the meat, leaving the claw intact.", "Add the lobster to the wok and cook until the lobster is hot. Reduce the heat and let the curry simmer gently until ready to serve.", "Meanwhile for the butter basmati rice, heat a medium saucepan and add one tablespoon of butter.", "Once the butter has melted, add the cloves and cinnamon and cook for one minute. Add the rice and enough water to cover.", "Cover with a lid and turn the heat down to the lowest setting and cook for 20 minutes. Turn off the heat and leave the lid on until ready to serve.", "Just before serving stir the remaining butter though the rice.", "To serve, serve the rice in a serving bowl along with the lobster curry, topped with coriander cress." ]

[ "4 tbsp vegetable oil", "1 tbsp yellow mustard seeds", "1 large onion, finely chopped", "3 garlic cloves, finely crushed", "30 fresh curry leaves", "2 tsp Kashmiri chilli powder", "2 tsp ground coriander", "2 tsp ground turmeric", "400g/14oz can chopped tomatoes", "100ml/3½fl oz tamarind liquid", "2 green chillies, each sliced lengthways into 6 pieces, with seeds", "1 tsp salt", "700g/1lb 9oz snapper fillets, cut into 5cm/2in chunks", "boiled basmati rice, to serve" ]

[ "Heat the oil in a heavy-based saucepan or karahi over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 10 minutes, or until softened and lightly golden-brown.", "Add the curry leaves, chilli powder, coriander and turmeric and fry for two minutes, then stir in the tomatoes, tamarind liquid, green chillies and salt and simmer for about 10 minutes, or until rich and reduced. Add the fish, cook for a further five minutes or until just cooked through, and serve with plain rice." ]

[ "3 small onions, finely chopped", "20g/¾oz grated fresh root ginger", "12 curry leaves", "3 tbsp grated fresh coconut", "5 tbsp coriander seeds", "2 tbsp cumin seeds", "1 tsp black peppercorns", "8 tbsp tamarind pulp", "1litre/1¾ pints vegetable stock", "1 tbsp garam masala", "1 tbsp chilli powder", "1 tbsp curry powder", "3 dates, chopped", "200ml/7fl oz coconut milk", "75g/2¾oz unsalted butter", "600g/1lb 5oz tiger prawns, heads and shell removed, tails on and cleaned", "200g/7oz plain flour", "½ tsp salt", "2 tbsp melted ghee", "2 tbsp red amaranth cress (available online), optional", "2 tbsp coriander cress" ]

[ "First make the spice paste. Put the ingredients and a little water in a blender. Blend, adding more water if needed, until a smooth paste is formed.", "For the tamarind stock, place all of the ingredients in a large pan and simmer for 20-30 minutes.Seive to remove any tamarind pieces.", "Heat a wok and add the spice paste. Once hot, add 200ml/7fl oz tamarind stock, the dates and coconut milk and cook for 4-6 minutes.", "Heat the butter in a frying pan and cook the prawns on each side for 1-2 minutes. Stir the cooked prawns into the curry sauce and cook for a further 1-2 minutes.", "For the flatbread, place the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into 4 pieces.", "Roll out each piece into a circle and place on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with the melted ghee.", "Place the curry in a shallow serving bowl and garnish with the red amaranth and coriander cress. Place the bread in a separate bowl and serve." ]

[ "15 dried red chillies", "1 tbsp coriander seeds, ground", "1 tsp cumin seeds, ground", "1 stick cinnamon, ground", "3 cloves, ground", "4 peppercorns, ground", "4 tbsp garlic, chopped", "4 tbsp shallots, chopped", "1 heaped tsp shrimp paste", "1 - 2 sticks lemongrass, chopped", "1 tsp galangal root, chopped", "1 tsp fish sauce" ]

[ "Soak the chillies in water for 10 minutes and then deseed.", "Dry-fry the dry spices in a wok to release the flavours and then grind to a powder in a pestle and mortar or in a processor/blender.", "Add all the other ingredients and grind or blitz to a fine paste.", "Store in the refrigerator for up to 2-3 months." ]

[ "450g/1lb lean beef mince", "1 tsp crushed garlic", "1 large onion, finely chopped", "½ tsp black pepper, coarsely ground", "1 tsp garam masala", "1 free-range egg", "1 tsp rapeseed oil", "1 tsp cumin seeds", "1 tsp finely chopped root ginger", "1 x 400g/14oz can chopped tomatoes", "1 tsp tomato purée", "½ tsp ground turmeric", "60-90ml/2-3fl oz water (optional)", "cooked brown basmati rice, to serve" ]

[ "Mix the beef mince, garlic, half of the onion, pepper, garam masala and egg together in a bowl. Using your hands, shape the meat mixture into 24 balls.", "Preheat the grill to hot. Line the bottom of a grill tray with aluminium foil and place the meatballs on the grill tray. (This will allow the fat to drain off into the lined tray, saving on washing up.) Grill the meatballs under a medium heat for 10-15 minutes, turning occasionally, or until nicely browned.", "Heat the rapeseed oil in a frying pan, and add the cumin seeds and the remaining onion. Cook for 4-5 minutes, or until softened, then stir in the ginger.", "Add the chopped tomatoes, tomato purée and turmeric and cook for 10 minutes or until the sauce has thickened.", "Add the cooked meatballs, reduce the heat and simmer for 20 minutes. Add 60-90ml/2-3fl oz water if the curry is a bit dry. Serve with rice." ]

[ "3 garlic cloves", "3 green finger chillies", "5cm/2in piece root ginger, peeled", "3 tbsp groundnut oil", "1 small onion, finely sliced", "5-6 curry leaves", "¼ tsp ground turmeric", "¼ tsp salt", "200ml/7fl oz coconut milk", "155ml/6fl oz boiling water", "500g/1lb 2oz haddock fillets, cut into 4cm/2in-wide pieces", "2 medium tomatoes, coarsely chopped", "basmati rice" ]

[ "Place the garlic, chillies, and ginger together in a food processor and process until smooth.", "Heat the oil in a frying pan or wok and fry the onion with the curry leaves for four minutes over a medium heat.", "Stir in the garlic, chilli and ginger mixture with the turmeric and salt. Fry for two minutes, then add 100ml/3½fl oz coconut milk with 155ml/6fl oz boiling water.", "Simmer for two minutes and then add the fish pieces and gently simmer for 5-6 minutes.", "Add half of the tomato and the remaining coconut milk and simmer for 3-4 minutes.", "Garnish with the remaining chopped tomato.", "Serve with basmati rice." ]

[ "1 soft flour tortilla", "1 tbsp olive oil", "salt and freshly ground black pepper", "pinch paprika", "coriander leaf, to garnish", "2 tbsp Greek yoghurt, to garnish", "1 tbsp olive oil", "1 clove garlic, roughly chopped", "1 spring onion, finely chopped", "pinch cumin seeds", "½ tsp medium curry powder", "½ tsp turmeric", "100g/3½oz chicken breast", "25g/1oz Peppadew peppers, sliced", "1 tbsp chopped coriander", "1 tbsp chopped basil", "50ml/2fl oz double cream", "50g/2oz Greek yoghurt", "½ lime, juice only", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "To make the tortilla, rub the tortilla with olive oil on both sides and season with salt and freshly ground black pepper.", "Bake in the oven for six minutes.", "To make the curry, heat the oil in a frying pan and soften the garlic and spring onion.", "Add the cumin seeds, curry powder and turmeric and fry for a further minute.", "Add the chicken and cook through.", "Add the peppers, herbs, cream, yoghurt and lime juice and bring to a simmer. Simmer for three minutes then season with salt and freshly ground black pepper.", "To serve, place the tortilla on a warm plate, pour over the curry, spoon over the yoghurt, and garnish with paprika and coriander." ]

[ "½ medium-sized aubergine, chopped", "2 small carrots, chopped", "100g/4oz green beans, halved", "1 medium-sized potato, chopped", "100g/4oz peas (frozen is fine)", "50g/2oz desiccated unsweetened coconut, soaked in a little hot water for five minutes", "4 green chillies, roughly chopped (or to taste)", "1 tsp salt", "3 medium-sized tomatoes, roughly chopped", "1 tbsp plain yoghurt", "1 tsp garam masala", "2 tbsp roughly chopped fresh coriander leaves" ]

[ "Place the aubergine, carrots, green beans and potato in a medium-sized pan. Add 250ml/8fl oz water.", "Bring to the boil, add the peas, then cover, turn the heat to medium and cook for four minutes or until the vegetables are just tender.", "Meanwhile, put the coconut, chillies and salt in the bowl of a food processor. Add 150ml/5fl oz water and blend to form a fine paste. Set aside. (You can always finely chop by hand, but you may want to wear gloves when chopping chillies)", "When the vegetables are just cooked, add the chilli paste. Stir and simmer gently for five minutes.", "Add the tomatoes, yoghurt and garam masala. Stir gently to mix well. Bring to the boil, reduce the heat and simmer gently for 2-3 minutes or until the potatoes are cooked through.", "To serve, place the vegetable curry into a serving dish and garnish with the fresh coriander." ]

[ "2 tbsp vegetable oil", "6 shallots (preferably Thai) peeled, finely sliced", "3 garlic cloves, peeled, crushed to a paste with a little salt", "40g/1½oz ginger, peeled, finely grated", "4 lemongrass stalks, tender part only, finely chopped", "6 lime leaves, shredded", "2-3 green chillies, seeded and finely chopped, to taste", "600ml/1pt coconut milk", "4 tbsp chopped fresh coriander", "600g/1lb 5oz monkfish tails, cut into large chunks", "200g/7oz tinned water chestnuts, drained", "2 tbsp Thai fish sauce", "1 lime, juice only", "4 tbsp Thai basil leaves (available from Asian grocers), torn, to serve", "250g/9oz Thai jasmine rice", "500ml/17½fl oz water", "1 lemongrass stalk, bruised" ]

[ "For the monkfish curry, heat the oil in a large wok until smoking and stir-fry the shallots, garlic, ginger, lemongrass, lime leaves and green chillies for 2-3 minutes. Stir in the coconut milk and continue to cook for 3-4 minutes, or until the volume of the liquid has reduced slightly.", "Add the coriander, monkfish and water chestnuts and continue to cook for 3-4 minutes, or until the fish is cooked through. Stir in the fish sauce and lime juice.", "Meanwhile, for the Thai jasmine rice, place the rice and lemongrass stalk into a saucepan, cover with the water and simmer gently for 12-15 minutes, or until the rice has absorbed all of the water and is tender. Remove the pan from the heat and set aside for 5 minutes.", "To serve, spoon some of the Thai jasmine rice onto each of 4 serving plates. Spoon some monkfish curry on top and sprinkle over the Thai basil leaves." ]

[ "4 lemongrass stalks, tougher outer leaves discarded", "6 medium-hot green chillies, seeded and chopped", "3 cloves garlic, peeled and crushed", "5cm/2in piece of galangal or ginger, peeled and chopped", "2 shallots, peeled and finely chopped", "4 tbsp chopped fresh coriander", "1 tsp ground cumin", "1 tsp chopped lime zest", "1 tbsp nam pla (Thai fish sauce)", "½ tsp ground black peppercorns", "750g/1lb 10oz free-range chicken breasts or thighs, bones removed", "3 tbsp groundnut oil", "200g/7oz chestnut mushrooms, quartered", "400ml/14fl oz tin coconut milk", "400ml/14 fl oz homemade or ready-made chicken stock", "8 lime leaves", "1 tbsp nam pla (Thai fish sauce)", "1 tbsp bottled green peppercorns, drained", "leaves from a large bunch (about 20g/0.7oz) basil, shredded", "15g/½oz fresh coriander (leaves and stalks,) roughly chopped" ]

[ "For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and whiz to a thick paste, pushing the mixture down from time to time with a spatula. Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.", "For the curry, cut the chicken into finger-thick strips.", "Warm the oil in a casserole and, when hot and sizzling, add the chicken strips and let them colour slightly on all sides. You will need to do this in batches to avoid crowding the pan.", "Remove the cooked chicken pieces from the casserole with a slotted spoon. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more oil if needed.", "Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the fish sauce, peppercorns and half of the chopped herbs. Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.", "Return the chicken to the casserole with a further tablespoon of the paste and simmer for five to six minutes, or until the chicken is cooked through. Stir in the last of the herbs and serve." ]

[ "300g/10½oz plain flour", "2 heaped tsp baking powder", "1 tsp sea salt", "1 tbsp black onion seeds", "1 tbsp chilli oil", "125ml/4½fl oz water", "1 tbsp olive oil", "1 tsp yellow mustard seeds", "1 tsp fennel seeds", "1 red chilli, finely chopped", "1 dried chilli, soaked in water for 10-20 minutes until softened, drained, finely chopped", "10 fresh curry leaves", "1 onion, peeled, finely chopped", "¼ tsp ground turmeric", "400g/14oz okra (ladies' fingers), trimmed, sliced diagonally into 2cm/1in pieces", "50g/2oz crème fraîche", "110ml/4fl oz vegetable stock", "Salt and freshly ground black pepper", "200g/7oz couscous", "3 tbsp extra virgin olive oil", "275ml/10fl oz boiling water", "2 banana shallots, peeled, finely sliced into rings", "3 tbsp red wine vinegar", "1 tbsp caster sugar", "2 tbsp chopped fresh flatleaf parsley", "Salt and freshly ground black pepper" ]

[ "For the flatbreads, place the flour, baking powder, salt, black onion seeds and chilli oil into a bowl and mix together. Stir in enough water to form a firm dough. (NB: You may not need to add all the water.)", "Transfer the dough to a floured surface and knead for 2-3 minutes, or until smooth.", "For the curry, heat the oil in a frying pan over a medium heat, add the mustard and fennel seeds and fry until they start to pop. (CAUTION: Keep the pan covered and well away from the eyes and face.) Add the fresh and dried chillies and the curry leaves and cook for another 30 seconds, or until fragrant.", "Add the onion to the frying pan and fry for 2-3 minutes, or until softened.", "Add the ground turmeric and okra, stir until well combined then cook for 2-3 minutes, or until the okra has softened.", "Add the crème fraîche and stock and heat gently until the mixture is simmering. Season, to taste, with salt and freshly ground black pepper.", "Meanwhile, for the couscous, place the couscous and olive oil into a bowl and pour over the boiling water. Cover the bowl with cling film and set aside for 4-5 minutes, or until all the water has been absorbed.", "Meanwhile, place the sliced shallots into a bowl with the vinegar and sugar and mix until well combined. Set aside to marinate for 2-3 minutes.", "Fluff the couscous grains with a fork. Add the marinated shallots and the flatleaf parsley and season, to taste, with salt and freshly ground black pepper. Stir the mixture until well combined.", "To cook the flatbreads, cut the dough into four equal-sized portions and roll out into discs 1cm/½in thick.", "Heat a griddle pan over a high heat until hot. Brush each flatbread disc with olive oil on each side and place onto the griddle pan. Cook on each side for 1-2 minutes, or until slightly risen and golden-brown. Remove from the pan and set aside. Keep warm. Repeat with the remaining discs.", "To serve, spoon the couscous into the centre of four serving plates. Top with the okra curry, and serve a flatbread alongside." ]

[ "4 tbsp vegetable oil", "1 tbsp cumin seeds", "2 star anise", "3 green cardamom pods, lightly crushed", "1 black cardamom pod, lightly crushed", "5 black peppercorns", "4 large red onions, finely chopped", "5 garlic cloves, finely chopped", "1 Scotch bonnet chilli, seeds removed, flesh finely chopped", "4cm/1.5in piece root ginger, peeled and grated", "½ orange, 3 strips pared zest and juice only", "1 tbsp tomato purée", "1 tbsp ground turmeric", "1 tbsp garam masala, plus extra to garnish", "1 tbsp ground coriander", "salt and freshly ground pepper", "6 large oxtail pieces", "300ml/11fl oz passata", "2 bay leaves", "small handful finely chopped coriander leaves, to garnish", "plain basmati rice, to serve", "2 pink grapefruit, peeled and segmented", "1 red onion, thinly sliced", "1 red chilli, seeds removed, flesh finely chopped", "small handful mint leaves", "small handful coriander, stalks finely chopped, leaves left whole", "2 limes, grated zest and juice only" ]

[ "Preheat the oven to 180C/350F/gas 4.", "Heat the oil in a casserole dish over a medium heat. When the oil is hot, add the cumin and fry until it sizzles. Add the star anise, cardamoms and peppercorns and fry until aromatic, but not much longer than a minute in case they burn.", "Stir in the onion, garlic, chilli and ginger, reduce the heat to low and cook gently for 10 minutes then stir in the orange zest. Cook for a further 10-15 minutes, or until the onions are softened and caramelised.", "Add the tomato purée and fry for 2-3 minutes then stir in the ground turmeric, garam masala and ground coriander. Season with salt and freshly ground black pepper and fry for 2-3 minutes until aromatic. Increase the heat to medium and add the oxtail pieces. fry for 2-3 minutes, turning once or twice, or until lightly browned on all sides.", "Pour in the passata and bring to a simmer then pour in just enough boiling water to almost cover the oxtail and tuck in the bay leaf. Stir then cover the casserole and transfer to the oven for one hour. Stir in the orange juice then return to the oven for a further 1-2 hours, or until the oxtail is almost falling off the bone.", "Pull the meat off the bones and discard the bones. Garnish the curry with the fresh coriander and sprinkle with a couple of teaspoons of garam masala and serve.", "For the pink grapefruit chutney, mix all of the chutney ingredients together and season with salt and freshly ground black pepper. Transfer to a serving bowl.", "Serve the oxtail curry with the pink grapefruit chutney and basmati rice on the side." ]

[ "750g/1½lb pork shoulder or pork belly, cut into 2.5cm/1in cubes", "2 tbsp ginger and garlic paste (made from 1cm/½in garlic, 1cm/½in ginger and ½-1 tsp vegetable oil, blended to a paste)", "1 tsp ground turmeric", "2 tsp salt", "8-10 whole black peppercorns", "3 bay leaves", "2 star anise", "4 tbsp clear honey", "3 tbsp soy sauce", "10 kokum (cocum) pods, soaked in 110ml/4floz hot water to soften (available from some Asian grocers)", "1 Granny Smith apple, or similar sharp green eating apple, core removed, flesh finely chopped", "2 heads baby fennel, finely chopped", "1 tsp fennel seeds, lightly toasted in a dry pan", "200g/7oz Greek-style yoghurt", "½ tsp salt", "1 tsp caster sugar", "2 tbsp vegetable oil", "4 dried red chillies", "10 curry leaves (available from some Asian grocers)", "2 fresh green chillies, split", "2 medium red onions, sliced", "salt and freshly ground black pepper", "½ lime, juice only", "small bunch coriander cress, or other micro-leaves, to serve" ]

[ "For the pork, place the cubes of pork into a large dish. Add the remaining pork ingredients, cover, then marinate overnight in the fridge.", "When the pork cubes have marinated, transfer them and the marinade to a large, heavy-based pan. Add just enough water to cover the pork cubes and cook, covered, over a very low heat for 1-1½ hours, or until the meat is falling apart.", "Meanwhile, for the apple and fennel raita, mix together all of the apple and fennel raita ingredients in a bowl until well combined. Chill in the fridge until needed.", "Drain the cooked pork and set aside (reserve the cooking liquid).", "For the stir fry, heat the oil in a wok over a high heat. When the oil is smoking, add the dried red chillies and stir fry until they have darkened and are fragrant.", "Add the curry leaves and stir fry for 30 seconds, or until crisp and fragrant.", "Add the split green chillies and red onion slices and stir fry for 2-3 minutes until softened.", "Add the cooked pork cubes and fry, stirring continuously, for 3-4 minutes, or until golden-brown. (If the meat looks dry, add 1-2 tablespoons of the reserved cooking liquid and continue to cook until it has evaporated - this will glaze the pork cubes.) Season, to taste, with salt and freshly ground black pepper, then squeeze in the lime juice and stir to combine.", "To serve, spoon some curry into the centre of each of four serving plates. Spoon a portion of apple and fennel raita alongside each serving. Sprinkle over the coriander cress leaves." ]

[ "2 tbsp olive oil", "220g/8oz paneer, cubed", "2 onions, finely sliced", "salt and black pepper", "2 garlic cloves, crushed", "½-1 tsp chilli flakes", "1 tbsp mild curry powder", "250g/9oz floury potatoes, peeled and cut into small cubes", "200g/7oz tinned tomatoes", "500ml/18fl oz vegetable stock (made from stock cube)", "200g/7oz rice" ]

[ "Heat a saucepan or large (lidded) frying pan over a medium heat. Add the oil and once hot fry the paneer for two minutes on each side, or until the cubes are coloured. Remove from the pan and set aside.", "Now add the onions with a pinch of salt and gently fry until golden-brown. Once golden, add the garlic, chilli flakes, curry powder and two tablespoons of water. Gently fry for a further two minutes over a low heat. Stir in the potato.", "Pour in the tomatoes and the stock, bring to a simmer, cover with a lid and simmer gently for 15 minutes, or until the potatoes are completely soft and the sauce has thickened.", "Meanwhile, cook the rice according to packet instructions.", "Add the paneer to the curry and stir through, making sure it is well coated in sauce. Heat through for 3-4 minutes then serve with the rice." ]

[ "4 partridges, cut in half lengthways", "1 tsp salt", "2 tbsp malt vinegar", "2 tbsp ginger and garlic paste (made by blending a 1cm/½in piece of ginger and 1 garlic clove together with 1 tsp of water)", "1 tsp cumin seeds", "200ml/7fl oz Greek yoghurt", "2 tsp dried mango powder", "3 tbsp roasted unsalted peanuts, coarsely crushed", "2 fresh hot green chillies, finely chopped", "1 tbsp vegetable oil", "2 tbsp coriander stems, finely chopped", "½ lemon, juice only", "4 wooden skewers, soaked in warm water", "150g/5oz quinoa", "3 tbsp vegetable or corn oil", "1 dried red chilli, broken into 3 pieces", "1 tsp mustard seeds", "20 fresh curry leaves", "1 large onion, finely chopped", "1 green chilli, finely chopped", "1cm/½-inch piece fresh root ginger, finely chopped", "2 tomatoes, coarsely chopped", "1½ tsp salt", "1 tsp red chilli powder", "½ tsp sugar", "1 tbsp fresh coriander or basil, finely chopped", "½ lemon, juice only" ]

[ "For the partridge, preheat the oven to 200C/290F/Gas 6 and preheat the grill to high.", "Place the partridge in a non-reactive dish. Whisk the salt, malt vinegar and ginger and garlic paste together in a small bowl.", "Spoon the paste over the partridge and leave to marinate for a few minutes.", "Meanwhile, heat a frying pan until hot, add the cumin seeds and lightly fry until fragrant.", "Tip the cumin seeds into a pestle and mortar and lightly crush them, then place in a bowl with the yoghurt, dried mango, crushed roasted peanuts, chopped green chillies and oil and whisk together.", "Add the coriander stems and lemon juice, then spread this mixture over the partridge. If you have time, you can leave the partridge to marinate for at least 30 minutes.", "Thread the partridge onto the soaked wooden skewers, place on a roasting tray and transfer to the oven to cook for 8-10 minutes. Remove and then place under the grill to cook for a further three minutes, or until cooked to your liking. Remove the meat from the skewers and leave in a warm place to rest.", "For the quinoa, soak the quinoa in cold water for 15 minutes, then drain and rinse.", "Place the quinoa in a saucepan with 300ml/10fl oz of salted water, bring to the boil then reduce the heat and simmer for about 15 minutes, or until the grains are cooked, but still retain some bite - quinoa develops a white ring round the circumference of each grain when it is nearly ready. Drain off any excess water.", "Heat the oil in a heavy-based pan and add the red chilli and mustard seeds. (CAUTION: keep the pan well away from the eyes and face as the mustard seeds may pop.) Allow the seeds to crackle and splutter for about 30 seconds, then add the curry leaves.", "When the curry leaves are crisp, add the onion and cook for 3-4 minutes, until starting to turn golden-brown. Add the green chilli and ginger and stir for one minute.", "Add the tomato, salt and chilli powder and cook over a medium heat for 3-4 minutes, until most of the moisture from the tomato has evaporated.", "Add the cooked quinoa into the pan and mix for 1-2 minutes, until heated through. Add the sugar, coriander or basil and lemon juice and stir to combine.", "To serve, spoon the quinoa into the centre of each of four serving plates. Top each serving of quinoa with two halves of partridge." ]

[ "3 tbsp sunflower oil", "15 Thai shallots (or 8 ordinary shallots), peeled and finely sliced", "2 x 160g/5¾oz cans coconut cream", "4 tbsp Thai yellow or red curry paste", "400g/14oz can coconut milk", "2 lemongrass stalks", "8 fresh kaffir lime leaves, rinsed", "1-2 tbsp Thai fish sauce (nam pla)", "2 tbsp palm sugar or soft light brown sugar", "150g/5½oz pea aubergines, washed well (or 150g/5½oz green beans, cut into short lengths)", "1 large red pepper and 1 large yellow pepper, seeds removed, cut into 3cm/1¼ chunks", "1kg/2lb 4oz skinless mixed fresh white fish fillets, such as hake, pollack and whiting", "200g/7oz mangetout, trimmed and rinsed", "handful coriander, leaves picked", "handful Thai basil (or normal basil), roughly torn", "cooked rice, to serve" ]

[ "Place a large non-stick wok or wide frying pan or over a medium-high heat. Add the oil and stir-fry the sliced shallots for 5-8 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.", "Return the pan to a low heat, add the coconut cream and the curry paste and cook for one minute, stirring constantly. Pour over the coconut milk and stir in 100ml/3½fl oz water. Bring to a gentle simmer.", "Put the lemongrass on a board and cut in half. Bash with a rolling pin to bruise and flatten the stalks – this will allow their flavour to escape more easily into your curry. Add the lemongrass, lime leaves, nam pla and sugar to the pan and cook for 1-2 minutes more, or until the sugar dissolves, stirring.", "Add the pea aubergines and simmer gently for eight minutes, stirring occasionally until almost tender. (If using green beans, cook for three minutes instead.) Stir in the peppers and cook for five minutes more, stirring regularly. The coconut curry sauce needs to be bubbling gently but constantly to cook the vegetables.", "When the aubergines are tender, taste the curry sauce and add more Thai fish sauce if necessary. It needs to have a good balance of hot, salty, sour and sweet. At this point the curry sauce can be removed from the heat and left to stand before the fish is ready to be cooked.", "Cut the fish pieces into 3cm/1¼in chunks and season with ground black pepper. Stir the fish and mangetout into the curry and cook for a further five minutes. Turn the fish in the sauce every now and then at the beginning of the cooking time, but stop as soon as you see it beginning to flake.", "The fish should look opaque rather than translucent when cooked and the curry should be thick and creamy but not so thick that it begins to burn on the bottom of the pan. If it does reduce too far, simply add a little extra water.", "Scatter the crisp shallots, coriander leaves and roughly torn Thai basil on the curry and serve immediately with cooked rice." ]

[ "450g/1lb small pickling onions, peeled", "450g/1lb cauliflower florets", "450g/1lb runner beans, trimmed and finely sliced", "450g/1lb cucumber, seeded and cut into 1cm/½in dice", "450g/1lb pumpkin, peeled, seeded and cut into 1cm/½in dice", "450g/1lb courgette or marrow, cut into 1cm/½in dice", "450g/1lb salt", "30g/1oz mustard", "30g/1oz ground ginger", "30g/1oz curry powder - mild or hot according to taste", "15g/½oz ground turmeric", "30g/1oz black peppercorns", "1l/1¾pt malt vinegar", "30g/1oz cornflour" ]

[ "Put all the vegetables into a large bowl and mix together with the salt. Cover and leave overnight.", "Drain and rinse the vegetables under running cold water. Dry.", "Put ¾ of the vinegar in a large preserving pan and add the spices and vegetables. Bring to the boil and simmer until just tender.", "Mix the cornflour with the rest of the vinegar and add to the pan. Mix together and simmer for 5 minutes.", "Turn into hot sterilised jars, seal and cool.", "Store for three months in a cool, dark cupboard before eating." ]

[ "1 tsp cumin seeds, lightly toasted", "2 tsp coriander seeds, lightly toasted", "1 lemongrass stalk, hard outer leaves removed, chopped", "1 tbsp chopped galangal", "1 lime (preferably kaffir), grated zest and juice only", "1 tbsp finely chopped garlic", "1 large shallot, chopped", "3 tbsp chopped coriander root (alternatively use coriander stems)", "1 tbsp chopped fresh turmeric", "1 tsp ground turmeric", "1 tbsp chopped fresh ginger", "4 red Thai or bird’s-eye chillies", "2 tsp kaapi (dried shrimp paste)", "1 tbsp medium curry powder", "2 tbsp vegetable oil", "2 tbsp groundnut or vegetable oil", "3 tbsp Laotian curry paste (from above)", "300g/10oz raw prawns, peeled, cleaned and deveined", "200g/7oz scallops, coral removed", "2 tbsp fish sauce", "1 tbsp sugar", "4 kaffir lime leaves", "500ml/18fl oz coconut milk", "1 small pineapple, peeled and diced", "4 spring onions, cut into 2.5cm/1in pieces", "handful of holy basil or ordinary basil leaves, plus extra to garnish", "250g/9oz cherry tomatoes, halved", "1 cucumber, sliced", "1 bunch spring onions, finely sliced", "1 red chilli, sliced into long strips", "1 iceberg lettuce, sliced", "1 lemon, juice only" ]

[ "For the Laotian curry paste, blend or pound all the ingredients together with a small quantity of water to make a smooth paste. It can be kept, tightly covered, in the fridge for 3-4 days or frozen in ice cube trays.", "For the pineapple, prawn and scallop curry, heat the oil in a wok and gently fry the curry paste for a minute until fragrant. Add the prawns and scallops. Cook for 2-3 minutes, then add the fish sauce, sugar and kaffir lime leaves. Stir for a minute. Use a slotted spoon to remove the seafood from the wok and keep warm.", "Add the coconut milk to the wok and bring to the boil, then simmer for 2-3 minutes. Add the pineapple and simmer for five minutes. Return the seafood to the wok and add the spring onions and basil leaves. Cook, stirring, for a couple of minutes, then transfer to serving bowls.", "For the salad, place all the ingredients in a large bowl and gently toss.", "To serve, garnish each bowl of curry with a sprig of basil and serve with the salad." ]

[ "1 tbsp Worcestershire sauce", "3 tbsp soy sauce", "1 tbsp tomato purée", "pinch chilli flakes", "1 tbsp vegetable oil", "2 garlic cloves, chopped", "½ pineapple, chopped", "handful fresh coriander, chopped" ]

[ "Mix together the Worcestershire sauce, soy sauce, tomato purée and chilli flakes.", "In a wok, heat the oil and add the garlic. Stir fry for one minute.", "Add the pineapple and stir fry for another minute.", "Pour over the sauce and cook for 3-4 minutes, stirring constantly.", "Sprinkle with coriander to serve." ]

[ "6 large banana shallots, sliced", "20 garlic cloves, peeled", "6cm/2½in ginger, finely chopped", "6 green chillies, roughly chopped, with or without seeds according to preference", "1 tbsp black mustard seeds", "1 tsp cumin seeds", "2 cloves", "4cm/1½in piece cinnamon stick", "½ tsp black peppercorns", "1 tsp ground turmeric", "2 tbsp vegetable oil", "1kg/2lb 4oz boneless pork shoulder or chops, cut into 4cm/1½in chunks", "1 tsp salt", "2 tsp coriander seeds", "75ml/2½fl oz tamarind liquid (see Top recipe tip below)", "3 green chillies, thinly sliced lengthways, without seeds", "5 garlic cloves, thinly sliced" ]

[ "Put the shallots, garlic, ginger and chillies into a mini food processor with a splash of water and blend to a rough paste.", "Fry the mustard seeds, cumin, cloves, cinnamon stick and peppercorns in a dry frying pan over a medium heat for a minute until toasted and aromatic. Add the turmeric and fry for another 20 seconds. Cool, then grind to a coarse powder.", "Heat the oil in a heavy-based pan or karahi over a medium-high heat. Add the pork, in batches if necessary to avoid overcrowding, and fry for 10 minutes, stirring occasionally, until browned.", "With all the pork in the pan, add the shallot, garlic, ginger and chilli paste, the ground spices and salt, and fry for a further five minutes, adding a splash of water if the paste starts to stick. Pour over enough water to just cover, turn the heat down to low, put a lid on and simmer for about 30 minutes, or until the meat is tender.", "To finish, fry the coriander seeds in a dry frying pan over a medium heat for a minute, or until toasted, then grind to a powder. Add the tamarind liquid, green chillies and garlic to the pork and cook for a further minute, then stir in the ground coriander. Serve." ]

[ "600g/1lb 5oz minced pork", "1 medium onion, grated", "1 free-range egg, lightly beaten", "50g/2oz fresh white breadcrumbs", "1 long red chilli, deseeded and finely chopped", "2 tsp grated fresh ginger", "1 tsp garam masala", "2 tbsp chopped fresh coriander", "pinch sea salt", "freshly ground black pepper", "1 tbsp grapeseed oil", "3 tbsp ready-made massaman curry paste (available in Thai markets and in some supermarkets)", "2 tsp grated fresh ginger", "4 tomatoes, chopped", "200ml/7fl oz coconut milk", "200ml/7fl oz chicken stock", "1 tbsp lemon juice", "2 tsp brown sugar", "3-4 tbsp cashew nuts, lightly toasted and finely chopped", "2 tbsp chopped fresh coriander", "steamed basmati rice" ]

[ "Preheat the oven to 220C/425F/Gas 7.", "For the meatballs, place all the meatball ingredients except the oil into a large mixing bowl and mix together well with your hands.", "With wet hands, shape the mixture into small balls and place into a large roasting tin. Drizzle over the oil and stir gently to coat.", "Transfer the tin to the oven and bake for 15-20 minutes, or until the meatballs are golden-brown.", "Meanwhile, for the curry sauce, heat a large frying pan over a medium heat. Place the curry paste and ginger into the pan and cook, stirring, for one minute.", "Add the tomatoes and cook, stirring occasionally, for another 2-3 minutes.", "Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer gently for five minutes.", "Add the meatballs to the sauce, stir carefully to coat and simmer in the sauce for 20 minutes.", "Gently stir in the lemon juice and brown sugar.", "Serve the meatballs in curry sauce over steamed rice, garnished with the cashew nuts and coriander." ]

[ "1kg/2lb 4oz potatoes, peeled and cut into 3cm/1¼oz chunks", "4 tbsp mustard oil or vegetable oil", "1 tsp ground turmeric", "3 tbsp vegetable oil", "2 Indian bay leaves", "¼ tsp asafoetida", "1 medium onion, very finely chopped", "6 garlic cloves, finely crushed", "5cm/2in fresh root ginger, finely grated", "1 tsp Kashmiri chilli powder", "1 tsp ground cumin", "1 tsp ground coriander", "½ tsp amchur (dried mango powder)", "½ tsp ground turmeric", "½ tsp salt", "200g/7oz tomato passata", "2 green chillies, sliced lengthways into thin strips, with or without seeds according to preference", "150g/5½oz frozen peas", "1 tsp garam masala", "handful chopped coriander leaves, to finish" ]

[ "Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well. Heat the oil in a heavy-based saucepan or karahi over a medium-high heat, add the potatoes and fry for five minutes, or until golden-brown. Add the turmeric and fry for 30 seconds. Remove from the heat.", "For the sauce, heat the oil in another pan over a medium-high heat. Add the bay leaves and fry for one minute, then add the asafoetida and stir. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.", "Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 100ml/3½fl oz water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.", "Add the peas and garam masala and cook uncovered for 3-4 minutes, or until the peas are cooked. Garnish with fresh coriander and serve." ]

[ "1 tbsp olive oil", "½ onion, peeled and diced", "½ sweet potato, peeled and diced", "few coriander seeds", "pinch of dried turmeric", "few cardamom pods, crushed", "1 tbsp sugar", "splash of red wine vinegar", "Greek yoghurt" ]

[ "Heat the oil in a pan and sauté the onion for 2-3 minutes, to soften. Add the potato and heat for a further few minutes.", "Add the coriander seeds, turmeric, cardamom pods and sugar and stir together.", "Pour in the vinegar and reduce the heat and simmer for 10-12 minutes, until the potato is tender.", "Spoon into a serving dish and serve with a dollop of yoghurt." ]

[ "1 seedless dried tamarind (about the size of a walnut)", "1 tbsp rapeseed oil", "1 tsp black mustard seeds", "1 tsp fenugreek seeds", "2 shallots, chopped", "2 green chillies, finely chopped", "1 tbsp chopped fresh ginger, peeled", "15–20 curry leaves", "20–24 medium prawns, head and shell removed, deveined", "½ tsp palm sugar (optional), also known as jaggery", "100ml/3½fl oz warm fish stock or water (optional)", "salt", "2 garlic cloves, chopped", "1 cinnamon stick (approximately 5cm/2in)", "2 cloves", "½ tsp fennel seeds", "1 small dried red chilli", "2 tsp ground coriander", "1 tsp ground turmeric", "¼ tsp black pepper", "steamed basmati rice" ]

[ "Soak the tamarind in 200ml/7fl oz water for 15-20 minutes.", "For the spice paste, put all of the ingredients in a blender with 4-5 tablespoons of water. Blend to a paste.", "For the curry, heat the oil in a large pan over a medium heat. Add the mustard seeds and cook until you hear them pop, then add the fenugreek seeds and shallots. Cook until the shallots are light brown in colour.", "Add the green chillies, ginger and curry leaves. Season with salt. Cook over a medium heat for 3–5 minutes.", "Mix in the spice paste, cook for 5 minutes or until light brown in colour. Stir in the prawns and palm sugar.", "Add the tamarind and its soaking liquid. Cook for 10–12 minutes, or until the prawns are cooked. If the sauce is too thick for your liking, stir in 100ml/3½fl oz fish stock or hot water.", "Spoon the curry into bowls and serve with the rice alongside." ]

[ "2 tbsp vegetable oil", "1 red onion, finely chopped", "1 green bird’s-eye chilli, finely chopped", "2 garlic cloves, crushed", "2.5cm/1in piece fresh root ginger, grated", "1 tbsp medium curry paste", "2 tbsp malt vinegar", "450g/1 lb peeled prawns", "75ml/3fl oz double cream", "2 tbsp vegetable oil", "1 red onion, finely chopped", "1 green chilli, finely chopped", "1 tsp black mustard seeds", "250g/9oz mashed potato", "½ tsp turmeric", "1 tbsp chopped fresh coriander", "100g/4oz frozen peas", "6 tbsp chickpea flour (gram flour)", "3 tbsp rice flour", "pinch cayenne pepper", "salt and freshly ground black pepper", "vegetable oil, for deep-frying" ]

[ "For the prawn curry, heat the vegetable oil in a frying pan and gently fry the onion, chilli, garlic and ginger for five minutes, or until softened.", "Add the curry paste and cook for a further 4-5 minutes.", "Add the vinegar and prawns and cook for a further 4-5 minutes, then remove the pan from the heat.", "For the fritters, heat the vegetable oil in a frying pan and gently fry the onion, chilli and mustard seeds for five minutes.", "Add the mashed potato, turmeric, coriander and peas and stir until well combined. Remove the pan from the heat and set aside to cool slightly. When cool enough to handle, roll 75g/3oz of the mixture into a ball and flatten slightly, repeat with the remaining mixture.", "For the batter, mix the chickpea flour, rice flour, cayenne pepper, seasoning and six tablespoons of water together in a bowl until well combined.", "Half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds. (CAUTION: Hot oil can be dangerous. Do not leave unattended)", "Dip the fritters in the batter and deep-fry for 2-3 minutes, or until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.", "To serve, stir the cream into the prawn curry and warm through. Serve the curry alongside the fritters." ]

[ "200g/7oz plain flour (or a mixture of 50g/1¾oz wholemeal flour and 150g/5½oz plain flour), plus extra for dusting", "4 tsp baking powder", "1-2 tsp dried chilli flakes, to taste", "1 tsp cracked black pepper", "1 tsp fine sea salt", "4 tsp sunflower oil", "2 tsp desiccated coconut", "2 tbsp medium or hot curry powder", "2 sweet potatoes, peeled and cut into 1cm/½in cubes", "4cm/1½in piece fresh root ginger, peeled, cut into long thin strips", "1/5 Scotch bonnet chilli or 1 red chilli, seeds removed (optional), finely chopped", "1 x 400g/14oz can coconut milk", "250ml/9fl oz vegetable stock", "75g/2½oz sugar snap peas", "75g/2½oz baby corn, halved lengthways", "225g/8oz raw, peeled jumbo king prawns (defrosted if frozen)", "1 bunch spring onions, trimmed and sliced", "1 lime, juice only" ]

[ "For the chilli roti bread, put the flour(s), baking powder, chilli flakes, black pepper and salt in a large bowl. Toss together and make a well in the centre. Pour in 125ml/4fl oz cold water and mix everything together to give a nice soft dough. Knead the dough for 10 minutes by hand or five minutes in a stand mixer fitted with a dough hook and then leave it in a warm place for about 20 minutes.", "Preheat the oven to 110C/225F/Gas ¼ (fan 80C). Put two large frying pans on the hob over a low to medium heat.", "Divide the roti dough into four equal pieces and shape each one into a ball. Roll one out on a lightly floured work surface until it is as thin as you can get it to give about an 18cm/7in diameter circle. Dust the top with a little more flour. Drizzle one teaspoon of oil into one pan and pop the dough disc in, leaving it to cook for about two minutes on each side.", "Meanwhile, quickly roll out the second piece of dough in the same way. Drizzle another teaspoon of oil into the second pan and cook this roti in the same way.", "Once cooked, fold the roti in half, place on a small baking tray and put in the oven to keep warm. Repeat until all the roti breads are cooked.", "For the prawn, sweet potato and lime curry, put a large pan over a medium heat and toast the coconut for 2-3 minutes, tossing regularly until it turns golden-brown. Tip into a bowl and set aside.", "Return the pan to a medium heat, add the curry powder and cook for about two minutes or so, tossing regularly, until aromatic. Add the sweet potato, ginger and chilli and stir well.", "Add the coconut milk and stock and cook stirring for a couple of minutes until it comes to the boil. Turn down the heat and simmer for about 6-8 minutes, or until the sweet potato is almost tender.", "Add the sugar snaps and baby corn and cook for 4-6 minutes, or until tender, stirring occasionally. Mix in the prawns and cook for two minutes, or until they turn from grey to pink. Remove from the heat, throw in the spring onions, squeeze in the lime juice and season to taste.", "Spoon into serving bowls, scatter the coconut over and serve with the warm roti breads." ]

[ "½ aubergine, finely chopped", "1 tbsp vegetable oil", "3 spring onions, sliced", "¼ tsp turmeric", "¼ tsp ground ginger", "pinch of cayenne pepper", "pinch of chilli flakes", "½ tsp coriander seeds", "½ tin cherry tomatoes", "6 cooked prawns, shells off", "4 tbsp Greek yoghurt", "4 slices of aubergine, cut lengthways", "2 tbsp olive oil" ]

[ "For the curry, fry the aubergine in a frying pan with the oil, spring onions and spices. Cook for 5 minutes.", "Add the cherry tomatoes and prawns, then turn down the heat and cook for a further 5 minutes.", "Finish by stirring in the Greek yoghurt and take off the heat.", "For the griddled aubergine, rub the aubergine slices with oil on both sides and place on a hot griddle pan. Cook for 3 minutes on each side or until soft and charred.", "Reserve one slice of the griddled aubergine and slice into four for decoration later.", "With the 3 remaining slices, place a spoonful of the prawn mixture in the middle of each slice and roll to secure.", "Place the parcels on a plate and decorate with the sliced aubergine." ]

[ "1 tsp coriander seeds", "1 tsp cumin seeds", "1 tsp ground ginger", "½ tsp ground turmeric", "1 cardamom pod", "1 garlic clove, roughly chopped", "½ lemon, juice only", "1 tbsp olive oil", "2 Scotch Bonnet chillies, seeds removed, halved", "½ onion, finely sliced", "2 tbsp white wine", "2 ripe tomatoes, chopped", "6 large prawns, peeled and deveined", "5 tbsp double cream", "100g/3½oz spinach leaves", "100ml/3½fl oz plain yoghurt", "2 tbsp finely chopped fresh mint", "½ lemon, juice only", "salt, to taste", "boiled rice, to serve" ]

[ "For the curry, place the coriander seeds, cumin, ginger, turmeric, cardamom and garlic into a mortar and pestle and pound together. Add the lemon juice and stir to make a paste.", "Heat the oil in a pan and add the spice paste, Scotch Bonnet chillies and onion. Fry gently for five minutes, or until the onion is softened.", "Add the white wine and simmer until reduced by half.", "Add the tomatoes, prawns and cream and bring to the boil. Reduce the heat and simmer for 3-4 minutes, or until the prawns have turned pink and are completely cooked through.", "Add the spinach and stir until just wilted.", "For the raita, mix the raita ingredients together in a small bowl.", "Serve the curry with rice and the raita." ]

[ "2 large aubergines, cut into quarters, thickly sliced", "salt", "good glug groundnut oil", "2 onions, peeled and roughly chopped", "3 large, juicy garlic cloves, peeled, chopped", "finger-length piece fresh root ginger, peeled and cut into fine shreds", "6-8 cardamom pods", "1-2 good pinches dried chilli flakes", "1-2 tsp ground turmeric", "1-2 tsp cumin seeds", "6-8 tomatoes, roughly chopped", "salt and freshly ground black pepper", "few good dollops natural yoghurt", "small handful fresh coriander and or mint, roughly chopped" ]

[ "Place the aubergine slices into a colander set over a bowl. Sprinkle with salt and leave for 30 minutes to draw out the moisture from the aubergine.", "Meanwhile, to a large pan over a high heat add the groundnut oil with the onions, garlic and ginger. Cover with a lid, lower the heat and cook for 20 minutes or so, until the onions have softened.", "Crush the cardamom pods, extract the black seeds and lightly crush them in a mortar with a pestle. Add them to the same pan, along with the chilli flakes, turmeric and cumin seeds, and stir to lightly toast the spices (discard the empty cardamom pods). Add the chopped tomatoes to the pan, pour in enough water to cover the vegetables, and season well with salt and freshly ground black pepper. Bring to a simmer, then cover and leave to cook while you cook the aubergine.", "Rinse the salt off the aubergine and brown the pieces lightly on a hot griddle, working in batches if necessary. Add the griddled aubergine slices to the pan with the onions, tomatoes and spices, cover and simmer until the aubergine is very soft, about 25 minutes. Taste the curry, turn off the heat then adjust the spice-level by adding natural yoghurt and crème fraîche, to taste. Sprinkle over the chopped coriander and mint and serve." ]

[ "400ml/14¼fl oz tin coconut milk", "100ml/3½fl oz stock", "100g/3½oz cooked French beans", "100g/3½oz marrow", "100g/3½oz cooked sweet potatoes", "100g/3½oz pumpkin", "100g/3½oz courgettes", "1 bunch of spring onions, finely chopped", "10 black peppercorns", "2 tsp cumin seeds", "2 tsp coriander seeds", "10 red chillies", "5 shallots", "2 garlic cloves, crushed", "1 2cm/½in piece of fresh ginger", "6 stalks of lemon grass", "1 lime, zest only", "pinch of ground cinnamon", "½ tsp turmeric", "splash vegetable oil", "splash chilli oil", "1 tbsp sugar", "salt", "2 tbsp vegetable oil, for frying", "basmati rice, cooked", "fresh coriander", "small dome-shaped bowl", "lime wedges", "1 red chilli, finely sliced" ]

[ "To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle.", "Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5-10 minutes).", "Warm the oil in a pan and add four good spoonfuls of paste (one per person).", "Cook on a low heat until it becomes fragrant.", "Turn up the heat to high, add the coconut milk and stock and bring to the boil.", "Boil for three minutes.", "Add the French beans, marrow, sweet potatoes, pumpkin, courgettes and spring onions and simmer for about four minutes.", "While the curry is simmering, drain the rice. Chop some coriander and stir through the rice, then pack into a small dome-shaped bowl. Turn the bowl upside down and remove to reveal a dome-shaped mound of rice. Garnish with finely sliced chilli and a sprig of coriander.", "Serve." ]

[ "12 large king prawns, shells on", "12 retained prawn shells", "2 kaffir lime leaves", "5 peppercorns", "1 garlic clove", "2 lemongrass stalks, cut into inch-long pieces", "thumb-sized piece of ginger, peeled and roughly chopped", "1 red bird's-eye chilli", "handful fresh coriander", "1 tbsp olive oil", "4 tbsp coconut milk", "pinch salt", "100g/3½oz mangetout, shredded lengthways", "100g/3½oz beansprouts" ]

[ "First, prepare the stock. Remove the shells from the prawns and set the prawns aside. Place the shells in a small pan and cover with water. Add the lime leaves and peppercorns, then simmer over a gentle heat for five minutes.", "For the spice paste, place the garlic, lemongrass, ginger and chilli into a small food processor and blend for a few seconds. Add the coriander and blend to a rough paste.", "Strain the prawn stock through a sieve, discard the shells, then return the stock to the pan and keep warm.", "For the prawns, pour the oil into a large, heavy-based saucepan over a medium heat, then add the spice paste. Fry gently for two minutes then add 300ml/½ pint of the stock.", "Add the coconut milk, a generous pinch of salt, the mangetout and the prawns. Simmer for 3-4 minutes.", "Divide the beansprouts between two large bowls, then spoon the prawn curry over the top, allowing the beansprouts to cook in the residual heat. Serve immediately." ]

[ "1 tbsp olive oil", "150g/5½oz thick cod", "100g/3½oz baby beetroot, peeled and chopped in half", "1 tbsp olive oil", "2 cloves garlic", "1 whole scotch bonnet, finely chopped", "3 salad onion whites, finely chopped", "pinch medium curry powder", "2 cardamom pods", "100ml/3½floz coconut milk", "150g/5½oz basmati rice", "300ml/10fl oz boiling water", "50g/1¾oz garden peas, cooked", "½ lime, juice and zest only", "1 tsp runny honey", "pinch chilli flakes", "1 tbsp sesame oil", "50g/1¾oz mango, diced", "1 tbsp chopped coriander", "1 tbsp chopped chives" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "To make the roasted cod curry, heat the oil in a medium frying pan. Add the cod and baby beetroot halves.", "Pan fry for three minutes on each side. Roast in the oven for a further five minutes.", "To make the curry, heat the olive oil in a medium frying pan.", "Add the garlic, scotch bonnet, salad onions and cook until soft.", "Add the curry powder and cardamom pods and cook for a further two minutes.", "Add the coconut milk and simmer until thick.", "To make the rice and peas, place the rice in a small saucepan with the boiling water.", "Simmer for eight minutes, drain and season.", "Add the peas to the rice and stir together. The peas will heat through with the rice.", "To make the mango salsa, place the lime juice and zest, honey, chilli and sesame oil in a large bowl and whisk together.", "Add the mango and herbs and toss together.", "To serve, pour the curry sauce on a warm plate and serve the cod and beetroot on top. Serve the rice and peas and mango salsa aside in separate bowls." ]

[ "1 tbsp olive oil", "50g/1¾oz Thai curry paste (green or red)", "750g/1lb 10oz mixed root vegetables (such as carrot, swede, turnip), peeled and chopped", "160ml/5½fl oz coconut cream (or 75g/2½oz creamed coconut, broken into pieces)", "750ml/1¼ pint vegetable stock, made from stock cube", "200g/7oz rice", "salt and black pepper" ]

[ "Heat a large non-stick saucepan with a lid over a medium heat. Add the oil and curry paste and stir over the heat for two minutes until you can smell the flavours.", "Mix in the chopped root vegetables and stir, coating the vegetables in the paste. Add a splash of water to help steam the vegetables and stop them from sticking. Place the lid on the saucepan and cook for 10 minutes, stirring every couple of minutes. Add a splash more water if needed to stop them sticking to the bottom of the pan.", "Meanwhile, in a jug, mix the coconut and stock, stirring until dissolved.", "Once the vegetables have cooked for 10 minutes, pour the stock and coconut mixture over the top and leave to simmer uncovered for 30 minutes, or until all the vegetables are soft and breaking up slightly and the sauce has thickened. If the sauce hasn’t thickened enough to your liking, then turn up the heat and allow it to bubble away for a further 10 minutes, or until thickened. Add salt and pepper to taste.", "Meanwhile, cook the rice in a separate saucepan according to the packet instructions. Serve the curry on top of the rice." ]

[ "½ head white cauliflower", "½ head romanesco cauliflower", "2 tbsp olive oil", "salt and freshly ground black pepper", "2 tbsp ghee or vegetable oil", "1 onion, finely chopped", "2cm/1in piece fresh root ginger, grated", "1 tsp black mustard seeds", "5 fresh or dried curry leaves", "½ tsp ground turmeric", "½ tsp ground fenugreek", "2 green chillies", "½ tsp chilli powder", "3 potatoes, peeled and cut into 2cm/1in cubes", "450g/1lb baby spinach leaves, washed", "250g/8oz tomatoes, chopped", "½ tsp salt", "½ tsp sugar", "squeeze lemon juice", "steamed basmati rice" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "For the cauliflower, break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper, mixing until well combined. Roast for 20 minutes, or until golden-brown and tender.", "For the vegetable curry, heat the ghee, or oil, in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent.", "Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices.", "Add the tomatoes, spinach leaves, sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes, stirring occasionally.", "Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste.", "To serve, remove and discard the whole green chillies. Serve the curry alongside steamed basmati rice." ]

[ "3 small onions, finely chopped", "20g/¾oz grated fresh root ginger", "12 curry leaves", "3 tbsp grated fresh coconut", "5 tbsp coriander seeds", "2 tbsp cumin seeds", "1 tsp black peppercorns", "8 tbsp tamarind pulp", "1 litre/1¾ pints vegetable stock", "3 dates, chopped", "200ml/7fl oz coconut milk", "1 tbsp garam masala", "1 tbsp chilli powder", "1 tbsp curry powder", "75g/2½oz unsalted butter", "8 scallops, removed from their shells and cleaned, roe removed and discarded", "1 lobster, cooked and meat removed", "200g/7oz basmati rice", "salt, to taste", "2 tbsp chopped fresh coriander", "2 tbsp red amaranth cress", "2 tbsp coriander cress" ]

[ "For the curry, first make the spice paste. In a blender, combine the seeds, onion, ginger, curry leaves, coconut, cumin seeds, peppercorns and a little water. Blend, adding more water if needed, until a smooth paste is formed.", "To make the tamarind stock, place the pulp, stock and spices in a large pan and simmer for 20-30 minutes.", "Heat a wok and add the spice paste. Once hot, add 200ml/7fl oz tamarind stock, the dates and coconut milk and cook for 4-6 minutes.", "Heat the butter In a frying pan. Add the scallops and lobster, and cook the scallops on each side for 1-2 minutes. Stir the cooked seafood into the curry sauce and cook for a further 1-2 minutes.", "For the rice, put the rice in a saucepan and season with salt. Pour cold water over the top until it comes 2cm/1in over the rice and cook for about 15 minutes, checking it doesn’t boil dry, until the water has been absorbed. Cover with a lid and turn the heat down low. After 5 minutes turn the heat off and allow the rice to steam until cooked to your liking.", "Serve the curry in shallow bowls garnished with the cress. Place the steamed rice in separate bowls and top with the chopped coriander." ]

[ "1 tbsp coconut or vegetable oil", "¼ tsp mustard seeds", "1 tsp finely chopped fresh ginger", "3 cloves garlic, sliced into fine strips", "2 green chillies, slit lengthways", "2 onions, finely sliced", "10 curry leaves", "1½ tsp ground turmeric", "1 tsp ground coriander", "¼ tsp freshly ground black pepper", "2 tbsp freshly prepared tamarind extract (made by soaking dried tamarind in water and then passing through sieve)", "400ml/14fl oz coconut milk", "1½ tsp salt", "200g/7oz Jersey Royal potatoes, peeled", "1 tbsp vegetable oil", "¼ tsp finely chopped fresh ginger", "¼ tsp black gram lentils", "¼ tsp mustard seeds", "10 curry leaves, deep-fried and crushed", "½ tsp salt", "1 tbsp finely chopped coriander leaves", "4 small fillets of sea bass, each 80-100g (3-3½oz)", "vegetable oil", "salt and freshly ground black pepper", "asparagus cress (available from specialist suppliers and online)", "mustard cress (available from specialist suppliers and online)", "coriander cress (available from specialist suppliers and online)", "curry leaf oil (made by infusing curry leaves in hot oil for a day or two)" ]

[ "To make the coconut and ginger sauce, heat the oil in a flat pan and sauté the mustard seeds and curry leaves until they pop.", "Add the ginger, garlic, green chillies and sliced onions and sauté until the onions are translucent. Reduce the heat to low and stir in the ground spices.", "Pour in 120ml/4fl oz of water and add the tamarind extract. Once the sauce comes to a simmer, add the coconut milk and salt. Simmer until the sauce is thick. Remove from the heat and set aside until required. Reheat for serving.", "Prepare the potatoes. Cook the potatoes in boiling salted water until just tender, then drain.", "Heat the oil and sauté the ginger, lentils and mustard seeds until spluttering. Add the potatoes and stir well to mix, crushing them roughly, then add the curry leaves and salt. Cook for a further 2-3 minutes. Remove from the heat and keep warm. Add the chopped coriander just before serving.", "For the sea bass, fry the fish in hot oil, until crisp.", "Meanwhile, mix all the cresses together and dress with a little curry leaf oil.", "To serve, place the potatoes in the centre of warm plates and spoon the sauce around them. Place the fish on top of the potatoes and garnish with the cress salad. Drizzle with curry leaf oil to finish." ]

[ "500g/1lb 2oz Italian ‘00’ pasta flour", "3 free-range eggs", "6 free-range egg yolks", "pinch salt", "semolina, for dusting", "12 raw king prawns, in shell", "1 salmon fillet, about 160g/5½oz, skinned", "2 medium squid, cleaned, with tentacles", "olive oil, for cooking", "sea salt and freshly ground black pepper", "2 tbsp olive oil", "1 small onion, finely chopped", "2 tbsp mild curry powder", "200ml/7fl oz white wine", "400ml/14fl oz fish stock", "600ml/20fl oz double cream", "sea salt and freshly ground black pepper", "chopped parsley, to garnish" ]

[ "For the pasta, place the flour, eggs and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Cut into quarters and cover in cling film. Place in the fridge to rest for 30 minutes.", "Remove the pasta from the fridge and bring to room temperature. Pass the pasta through a pasta machine at its widest setting, according to manufacturer’s instructions.", "Repeat this process, decreasing the roller setting down grade by grade with each pass until the dough is thin enough to pass through your chosen cutter.", "Add your cutter to the pasta machine and pass the pasta through the machine to make your shape. Dust the pasta with a little semolina.", "Repeat the process with the remaining dough, then place the shapes onto a plate. Use immediately or refrigerate overnight.", "For the seafood, peel the prawns and slice lengthways with a sharp knife. Remove the black intestinal thread that runs along the back.", "Cut the salmon into small bite-sized chunks. Cut open the squid pouches and score the inner surface lengthways with a sharp knife, being careful not to cut right through, then score again in the opposite direction. Cut into pieces, about 3cm/1¼in square. Refrigerate all the seafood until needed.", "To make the sauce, heat the olive oil in a small pan, add the onion and fry gently, without colouring, until softened and translucent. Add the curry powder and cook, stirring, for 1-2 minutes.", "Pour in the wine, bring to the boil and cook until the volume of liquid has reduced by about two-thirds.", "Add the cream, bring back to the boil and simmer gently for 5-7 minutes, or until reduced and thickened to a sauce consistency; don’t let it get too thick. Season with salt and pepper, to taste.", "When ready to serve, bring a large pan of salted water to the boil. Cook the pasta until al dente (about 1-1½ minutes). Drain and serve.", "At the same time, to cook the seafood, heat a large frying pan and add a good drizzle of olive oil. Add the seafood and fry over a high heat for a minute, no more, until just cooked. Take the pan off the heat, add the sauce and toss to combine. Taste and adjust the seasoning.", "Tip the pasta into a warmed serving dish or individual bowls. Pour over the seafood sauce, toss lightly and scatter over some chopped parsley. Serve immediately." ]

[ "1 tbsp olive oil", "2 scallops, coral removed, cut in half through the middle to form discs", "salt and freshly ground black pepper", "½ sweet potato, peeled, chopped", "½ tsp curry powder", "1 free-range egg, beaten", "55g/2oz plain flour", "2 tbsp milk", "salt and freshly ground black pepper", "1 tbsp olive oil", "3 tbsp olive oil", "1 tsp curry powder", "1 vanilla pod, seeds only" ]

[ "For the seared scallops, heat a frying pan until smoking hot. Rub the olive oil over the scallops, season with salt and freshly ground black pepper and fry for 1-2 minutes on each side. Remove from the heat and keep warm.", "For the sweet potato cake, place the chopped sweet potato into a pan of boiling salted water and boil until tender. Drain and return to the pan. Mash the cooked potato with the rest of the potato cake ingredients, except the olive oil, until smooth. Using your hands, shape into a patty.", "Heat the olive oil in a pan and fry the sweet potato cake until golden on all sides. Remove from the pan and drain on kitchen paper.", "For the curry oil, gently heat the olive oil, curry powder and vanilla seeds together in a pan for 2-3 minutes, then strain through a sieve.", "To serve, place the sweet potato cake onto a serving plate, top with the scallops and pour over the curry oil." ]

[ "2 tbsp coriander seeds", "2 tsp cumin seeds", "2 tsp black peppercorns", "1 tsp cardamom pods", "1 tsp cloves", "small piece of cinnamon", "1 tsp ground chilli", "1 tsp grated nutmeg", "900g/2lb red snapper or monkfish", "salt and freshly ground black pepper", "2 tbsp sunflower oil", "2 onions, chopped", "2 tbsp massalé", "½ tsp ground turmeric", "2 cloves garlic, chopped", "small piece ginger, chopped", "3 tbsp tamarind water", "leaves from 2 sprigs thyme", "½ tsp anise", "450ml/¾ pint fish stock or water" ]

[ "Dry roast the whole spices until lightly coloured and set aside to cool. Grind finely and stir in the chilli and nutmeg. It can be stored for up to 2-3 months in an airtight jar.", "Cut the fish into bite-sized pieces, season with salt and pepper, and set aside.", "Heat the oil in a heavy pan and fry the onion until golden. Stir in the massalé and turmeric and lightly fry. Add the pieces of fish, and all the other ingredients. Bring to a simmer and cook for about 10 minutes until the fish is ready.", "Serve with rice." ]

[ "4 tbsp sunflower oil", "800g/1lb 12oz beef braising steak, cut into 2.5cm/1in pieces", "2 onions, finely chopped", "4 garlic cloves, finely chopped", "2 chillies, finely chopped, plus extra to taste", "2.5cm/1in piece fresh root ginger", "4 tsp ground cumin", "4 tsp ground coriander", "2 tsp ground turmeric", "2 x 400g/14oz can chopped tomatoes", "2 tsp garam masala", "200g/7oz natural yoghurt", "small handful fresh chopped coriander (optional)" ]

[ "Heat half of the oil in a frying pan and fry the beef pieces for 4-5 minutes, or until browned all over. (You may need to brown the meat in batches.) Tip the browned meat into the slow cooker.", "Heat the remaining oil in a frying pan and fry the onions for five minutes, then add the garlic, chilli and ginger and fry for another 2-3 minutes. Add the spices and fry for another minute, then tip the mixture into the slow cooker.", "Add the chopped tomatoes to the slow cooker, then fill one of the empty cans with water and add the water to the slow cooker.", "Stir everything together, pressing down so that everything is covered in liquid and cook for 8-10 hours on low.", "About 30 minutes before serving, stir in the garam masala and yoghurt and season to taste with salt and a little more chilli. Cook for a further 30 minutes, then stir in the coriander." ]

[ "500g/1lb 2oz new potatoes, halved", "800g/1lb 12oz boned lamb shoulder or beef shin, cut into matchbox-size pieces", "3 tbsp massaman curry paste", "small bunch fresh coriander, stalks finely chopped", "5cm/2in piece fresh root ginger, finely grated", "400ml/14fl oz can coconut milk", "1 tsp light muscovado sugar", "1 lime, zest and juice", "1 tbsp fish sauce, plus extra to taste", "6 freeze-dried kaffir lime leaves (optional)", "handful roasted unsalted peanuts, roughly chopped, to serve" ]

[ "Place the potatoes in the slow cooker. Heat a large non-stick frying pan and brown the meat in batches until golden brown, then transferring to the slow cooker. There’s no need to add any oil to the pan as the meat is fatty enough.", "Add the massaman paste, coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant.", "Tip in the coconut milk and bring to the boil. Season with the sugar, lime zest and fish sauce, add the lime leaves if using, then pour the sauce over the meat and potatoes. Cover with the lid and cook on low for 8 hours until very tender.", "Spoon off any excess fat from the top of the curry, add the juice from half the zested lime and add more fish sauce if needed. The curry should have a balance of sour, salty, hot and sweet without one flavour dominating. Scatter with the coriander leaves and peanuts, then serve with steamed fragrant rice and the remaining lime in wedges, for squeezing." ]

[ "225g/8oz floury potatoes, peeled and cut into chunks", "1 tbsp chopped flatleaf parsley", "4 spring onions, chopped", "1 lemon, zest and juice", "350g/12oz smoked haddock", "4 soft-boiled quail's eggs", "vegetable oil, for deep frying", "110g/3¾oz plain flour", "2 free-range eggs, beaten", "110g/3¾oz Japanese panko breadcrumbs", "salt and freshly ground black pepper", "3 medium free-range egg yolks", "1 tsp white wine vinegar", "1 tsp Dijon mustard", "300ml/10fl oz vegetable oil", "1 tsp curry powder", "½ tsp turmeric", "1 lemon, juice only", "1 bunch fresh watercress", "1 tbsp red wine vinegar", "1 tsp Dijon mustard", "3 tbsp olive oil" ]

[ "Cook the potatoes in a pan of boiling water for 15 minutes, or until tender. Drain, then return the potatoes to the pan and heat for one minute to drive off any excess moisture. Mash the potatoes, or pass through a potato ricer into a bowl. Set aside to cool slightly.", "Stir in the parsley, spring onions, lemon zest and juice until well combined. Season with salt and pepper. Fold in the haddock.", "Divide the mixture into 8 equal portions. Place a soft-boiled quail's egg in the middle of 4 portions and cover them with the remaining portions. Shape into 4 balls.", "Half fill a large saucepan with the oil and place over a medium heat. If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C. If not, to check the oil is at the right temperature, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should be golden-brown and crisp within 1 minute (CAUTION: hot oil can be dangerous. Do not leave unattended).", "Put the flour, beaten egg and breadcrumbs into 3 separate bowls. Dredge the fish cakes in flour, dip in beaten egg and finally coat in the breadcrumbs. Deep fry them (in batches if necessary) for 2 minutes, or until golden-brown. Drain on kitchen paper.", "For the mayonnaise, place the egg yolks, vinegar and mustard in a food processor and blend. With the motor running slowly add the oil in a thin stream until emulsified. Remove from the blender and stir in the curry powder, turmeric and lemon juice. Season with salt and pepper.", "For the garnish, place the watercress in a large bowl. Place the vinegar, mustard and oil in a small bowl and whisk to combine. Just before serving add the dressing and mix.", "Place the mayonnaise in the centre of each plate and top with the fish cakes and garnish with dressed watercress." ]

[ "2½ tbsp vegetable oil", "1 tsp cumin seeds", "½ medium onion, sliced", "1-2 green chillies, sliced in half lengthwise", "¾ tsp ground turmeric", "salt, to taste", "2 medium carrots, peeled and chopped", "2 medium potatoes, peeled and cut into chunks", "½ cucumber, halved lengthwise, seeds removed, chopped into 1cm/½in pieces", "100g/3½oz green beans, topped, tailed and chopped into thirds", "50g/2oz shallots, peeled and halved", "10g/½oz fresh ginger, peeled and roughly chopped", "60g/2½oz desiccated coconut, soaked in water to just cover", "2 small handfuls frozen peas", "12 fresh or dried curry leaves", "5-6 tbsp plain yoghurt", "1 tbsp coconut oil (optional)" ]

[ "Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour.", "When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning.", "After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender.", "Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt.", "To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice." ]

[ "4 x 200g/7oz white fish fillets (monkfish, haddock, hake, cod or similar)", "3 tbsp plain yoghurt", "2 tsp garam masala", "1 tsp black mustard seeds", "1 tsp ground coriander", "1 tsp ground cumin", "½ tsp chilli powder", "6 cardamom pods, lightly crushed", "½ tsp salt", "1 tbsp vegetable oil", "1 tbsp vegetable oil", "1 onion, finely chopped", "7.5cm/3in piece root ginger, roughly chopped", "6 garlic cloves, finely chopped", "1 green chilli, finely chopped", "10 curry leaves (available from Asian grocers and some supermarkets)", "1½ tbsp desiccated coconut", "1 x 400g/14oz can tomatoes, chopped", "2 tsp sugar", "2 tsp balsamic vinegar" ]

[ "For the fish, wash the fish and blot dry with kitchen paper.", "In a mixing bowl combine the yoghurt, garam masala, mustard seeds, coriander, cumin, chilli, cardamom pods and salt. Add the fish and coat well with the yoghurt mixture. Cover with cling film and leave to marinate for about an hour.", "For the chutney, heat the oil in a saucepan, add the onion and cook until soft. Add the ginger, garlic, chilli, curry leaves and coconut. Cook for a couple of minutes, until the coconut is lightly browned. Add the tomatoes, sugar and balsamic vinegar.", "Simmer uncovered for about 20-30 minutes, until the chutney has thickened and reduced.", "To cook the fish, heat the oil in a frying pan, shake off the excess marinade from the fish and fry until golden, about 3-5 minutes each side depending on the thickness of the fish.", "Serve topped with warm chutney." ]

[ "2 tbsp vegetable oil", "½ onion, finely chopped", "1 baby cauliflower, outer leaves removed, chopped", "½ potato, peeled and chopped", "½ tsp ground turmeric", "1 pinch chilli flakes", "salt, to taste", "25g/1oz fresh peas, out of their pods", "3 tbsp double cream", "2 tbsp chopped fresh coriander" ]

[ "Heat the oil in a pan and gently fry the onion for 2-3 minutes, or until softened, then stir in the cauliflower, potato, turmeric and chilli flakes and cook for 1-2 minutes.", "Add the salt, to taste, peas, and cream and cook for 3-4 minutes, or until the vegetables are tender.", "To serve, spoon the curry into serving bowls and garnish with the fresh coriander." ]

[ "150g/5½oz monkfish tail, membrane removed, cut open down the middle", "drizzle olive oil", "pinch dried chilli flakes", "½ tsp ground cumin", "½ tsp ground coriander", "½ tsp curry powder", "1 tbsp chopped fresh coriander", "1 tbsp vegetable oil", "½ onion, finely sliced", "1 tsp curry powder", "pinch dried chilli flakes", "½ tsp ground turmeric", "½ tsp ground cumin", "½ tsp ground coriander", "2 garlic cloves, finely chopped", "125ml/4fl oz hot chicken stock", "100g/3½oz fresh baby plum tomatoes, halved", "55g/2oz okra", "125ml/4fl oz double cream", "salt and freshly ground black pepper" ]

[ "For the spiced monkfish, drizzle the monkfish with olive oil. In a bowl, mix together the spices and chopped coriander and sprinkle over the fish. Heat a little olive oil in a frying pan, add the spiced monkfish and fry over a medium heat for 3-4 minutes on each side, or until just cooked. Remove from the heat and set aside.", "For the vegetable curry, heat the vegetable oil in a saucepan, add the onion and fry over a gentle heat for five minutes, or until softened. Add the spices and garlic and fry for one minute.", "Add the chicken stock, tomatoes and okra and simmer for 3-4 minutes. Add the cream, salt and freshly ground black pepper, to taste, and simmer for one minute.", "To serve, spoon the vegetable curry into a serving dish and top with the spiced monkfish." ]

[ "500g/1lb 2oz carrots, diced", "1 large onion, diced", "1 red pepper, chopped", "1 chilli chopped, seeds removed", "2.5cm/1in piece root ginger, chopped", "250g/9oz brown sugar", "350ml/12fl oz cider vinegar", "1 tsp ground cumin", "1 tsp ground coriander", "½ tsp ground turmeric", "pinch salt and pepper", "1 handful chopped coriander" ]

[ "Put the carrots, onion, pepper, chilli and ginger in a pan. Add the sugar and vinegar, stir and heat for five minutes. Add the spices and a pinch of salt and pepper.", "Bring to the boil and simmer for about one hour 15 minutes.", "Add the fresh coriander to the pan and stir it in.", "Drag a wooden spoon through the pan. If no liquid fills the channel, then the chutney is ready to spoon into sterilised jars. If the chutney is a little wet, cook for another few minutes and test again." ]

[ "1 tbsp vegetable oil", "½ onion, finely chopped", "2 garlic cloves, finely chopped", "1 tsp curry powder", "1 tsp coriander seeds, crushed", "1 tsp cumin seeds, crushed", "110g/4oz lamb chump, chopped into 2cm/1in cubes", "water, to cover", "1 stalk purple sprouting broccoli, trimmed and chopped into pieces", "5 tbsp double cream", "handful fresh coriander, chopped, to serve", "1 lemon, juice only", "½ onion, finely chopped", "100g/3½oz couscous", "200ml/7fl oz hot vegetable stock", "small handful dried apricots, chopped", "handful fresh herbs, such as parsley, chives, coriander, chopped", "1 tbsp olive oil", "salt and freshly ground black pepper" ]

[ "For the lamb curry, heat the oil in a frying pan over a medium heat and fry the onion until softened. Add the garlic and cook for one minute.", "Stir in the spices and cook for a further 2-3 minutes, then add the lamb pieces and cook, turning, until browned on all sides.", "Add enough water to cover the meat and bring to the boil. Reduce the heat and simmer for ten minutes. Add the broccoli pieces and simmer for a further five minutes, or until the broccoli and lamb are tender. Stir in the cream and simmer gently until slightly thickened.", "For the couscous, squeeze the juice of half the lemon over the chopped onion and set aside.", "Place the couscous into a large bowl and pour over the hot vegetable stock. Cover with cling film and leave for 5-6 minutes, or until all the liquid has been absorbed and the couscous is tender. Remove the cling film and separate the grains of couscous with a fork.", "Add the chopped onion to the bowl along with the lemon juice it was soaked in, the apricots and chopped herbs.", "Drizzle over the olive oil and the remaining lemon juice, season with salt and freshly ground black pepper and mix well.", "To serve, sprinkle the chopped coriander over the curry. Place the couscous onto a plate and top with the curry." ]

[ "1 tbsp vindaloo curry powder", "handful fresh coriander, roughly chopped", "5 tbsp yoghurt", "2 tbsp vegetable oil", "16 raw tiger prawns, peeled, deveined and butterflied", "2 aubergines, cut into 1cm/½in cubes", "50g/1¾oz cooking salt", "2 tbsp vegetable oil", "1 large onion, peeled and chopped", "1 heaped tbsp vindaloo curry paste", "1 small handful curry leaves", "vegetable oil, for deep frying", "400g/14¼oz canned chopped plum tomatoes, drained and cubed", "400g/14¼oz canned cooked chickpeas, rinsed and drained", "150ml/5¼fl oz water", "1 small handful fresh coriander, chopped", "naan bread, to serve" ]

[ "Combine all the marinade ingredients in a bowl and mix well. Add the prepared prawns, cover and marinate in the fridge for about an hour.", "For the curry, lightly salt the aubergine chunks placed in a colander over a bowl. Leave to sit for 20-30 minutes.", "Meanwhile, in a large frying pan heat the oil over a high heat. Fry the onion with the curry paste and curry leaves until the onions are softened, but not browned.", "Heat the oil for deep frying in a wide heavy-based pan until a breadcrumb dropped into the oil sizzles and browns (CAUTION: do not leave unattended). Pat the aubergine dry and wipe off any excess salt. Add the aubergine cubes to the oil in batches, and fry until golden-brown. Remove the aubergine from the oil using a slotted spoon and drain on kitchen paper.", "Add the fried aubergine cubes, chopped plum tomatoes and chickpeas to the softened onions. Add the water and simmer for 20-30 minutes, or until reduced and thickened.", "Just before serving, remove the prawns from the marinade. Heat a large griddle pan until smoking hot. Add the prawns to the pan and cook for 2-3 minutes on both sides, or until cooked through. Stir the chopped coriander through the curry.", "Serve the curry topped with the prawns and with naan bread on the side." ]

[ "½ red chilli, seeds removed, chopped", "1 garlic clove, chopped", "½ tsp coriander seeds", "½ tsp cumin seeds", "handful fresh coriander", "handful fresh chives", "2 tbsp double cream", "2 tsp soy sauce", "150ml/¼ pint vegetable stock", "2 choy sum leaves, chopped", "5 baby squid, gutted and sliced in half lengthways", "1 tbsp olive oil", "salt and freshly ground black pepper", "sprig fresh coriander, to serve" ]

[ "For the Thai-style curry, blend the chilli, garlic, spices, fresh herbs and double cream together in a small food processor.", "Scrape the mixture into a pan and heat gently for two minutes, until aromatic.", "Add the soy sauce and stock to the pan and bring to the boil. Simmer for 5-6 minutes.", "Add the choy sum to the pan and simmer for a further two minutes.", "Pour into a bowl and keep warm.", "For the squid, in a small bowl, toss the squid in the olive oil and season with salt and freshly ground black pepper.", "Heat a griddle pan and fry the squid for one minute on each side, or until charred and cooked through.", "Slice the squid into bitesized pieces and add to the curry, stirring through to combine.", "Serve immediately, garnished with a sprig of fresh coriander." ]

[ "1kg/2¼lb fresh spinach", "2 tbsp olive oil", "2 medium red onions, chopped", "200g/7oz tinned chickpeas, drained and rinsed", "2 garlic cloves, finely chopped", "2 fresh hot green chillies, halved and thinly sliced, seeds included", "1 tbsp coriander seeds, ground", "1 tbsp cumin seeds", "1 large aubergine, approx. 400g/14oz,cut into 2cm (3/4in) dice", "400g/14oz tinned chopped tomatoes", "salt" ]

[ "Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée.", "Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat.", "Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured.", "Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve." ]

[ "1 tbsp uncooked long grain or basmati rice", "50g/2oz coriander seeds", "25g/1oz cumin seeds", "25g/1oz fennel seeds", "7.5cm/3in piece cinnamon stick", "1½ tsp fenugreek seeds", "½ tsp cloves", "½ tsp cardamom seeds (from about 10 green cardamom pods)", "½ tsp black mustard seeds", "1 tsp black peppercorns", "3 dried red Kashmiri chillies", "2 tbsp coconut or vegetable oil", "15cm/6in cinnamon stick, broken into smaller pieces", "10 cardamom pods, bruised", "10 cloves", "350g/12¼oz onions or shallots, peeled, cut in half, thinly sliced", "40g/1½oz garlic, peeled, crushed to a paste with the edge of a knife", "25g/1oz fresh root ginger, peeled, finely grated", "2 tbsp roasted Sri Lankan curry powder (see above)", "1 tsp Kashmiri chilli powder", "1 tsp ground turmeric", "200g/7oz canned chopped tomatoes", "20 fresh curry leaves", "4 x 4cm/1½in pieces pandan leaf (available from some Asian grocers)", "1 fat lemongrass stalk, tough outer leaves removed, cut in half, lightly bruised with the edge of a knife", "3 green cayenne chillies, split open lengthways", "1 tsp salt, or to taste", "400ml/14fl oz canned coconut milk", "750g-800g/1lb 10½oz-1lb 12¼oz cold cooked turkey, cut into small pieces", "1 tbsp freshly squeezed lime juice", "salt and freshly ground black pepper", "steamed rice, to serve" ]

[ "For the roasted Sri Lankan curry powder, heat a heavy-based frying pan over a medium heat. Add the uncooked rice and cook for 2-3 minutes, shaking the pan regularly, until the rice is toasted and pale golden-brown. Transfer the toasted rice to a large mortar or spice grinder and set aside to cool.", "Repeat the dry-frying process with the spices, then tip into a bowl and set aside to cool.", "Repeat the dry-frying process with the dried chillies, then tip into a bowl and set aside to cool.", "When the toasted rice, spices and chillies have cooled, grind them to a fine powder (do this in batches if necessary). Store the roasted Sri Lankan curry powder in an airtight jar for up to three months.", "For the Sri Lankan turkey curry, heat the oil in a large, heavy-based frying pan. Add the cinnamon stick, cardamom pods and cloves and fry for 15-20 seconds, or until fragrant.", "Add the onions or shallots and fry for 4-5 minutes, or until softened and pale golden-brown. Add the garlic and ginger, stir well to combine, and fry for a further 2-3 minutes.", "Stir in two tablespoons of the roasted curry powder, the chilli powder and ground turmeric and fry for a further minute.", "Add the chopped tomatoes, curry leaves, pieces of pandan leaf, lemongrass stalk, cayenne chillies and salt. Cover the pan with a lid and bring the mixture to a gentle simmer over a low to medium heat. Continue to simmer for 20-25 minutes, or until the curry sauce has thickened.", "Add the coconut milk and cooked turkey, then re-cover the pan with the lid, return the mixture to a simmer and continue to simmer for a further 4-5 minutes, or until the turkey has heated through. Stir in the lime juice and remove the pan from the heat. Serve with steamed rice." ]

[ "3 tbsp olive oil", "3 tbsp finely chopped garlic", "1 tbsp finely chopped fresh root ginger", "1 small onion, peeled, chopped", "2 tbsp finely grated orange zest", "6 bacon rashers, chopped", "2 red peppers, seeds removed, cut into 1cm/½in pieces", "2 yellow peppers, seeds removed, cut into 1cm/½in pieces", "2 tsp sugar", "300ml/10½fl oz chicken stock", "1 x 400g/14oz can chopped tomatoes", "3 tbsp Madras curry paste", "2 tbsp tomato purée", "1 tsp salt", "½ tsp freshly ground black pepper", "450g/1lb dried Italian pasta, such as farfalle, cooked according to packet instructions, drained", "1 handful chopped fresh basil leaves", "1 handful chopped fresh chives" ]

[ "Heat the oil in a lidded wok (or saucepan) over a high heat until smoking. Add the garlic, ginger, onion and orange zest and stir-fry for 1-2 minutes.", "Add the chopped bacon and stir-fry for 3-4 minutes, or until the vegetables have softened and the bacon is golden-brown.", "Add the red and yellow peppers, sugar, stock, chopped tomatoes, curry paste and tomato purée, then season, to taste, with salt and freshly ground black pepper. Stir well.", "Reduce the heat until the mixture is simmering, then cover the wok with a lid and continue to simmer for 30 minutes, or until the sauce is thick and the peppers are tender.", "Add the drained pasta to the sauce and mix well until coated and warmed through.", "To serve, divide the stir-fried pasta equally among four serving plates and sprinkle over the chopped basil and chives." ]

[ "1 tbsp oil", "1 tbsp cumin seeds", "1 onion, finely sliced", "salt and black pepper", "2 garlic cloves, crushed", "½-1 tsp chilli flakes (to taste)", "50g/1¾oz root ginger, peeled and grated", "600g/1lb 5oz tinned chickpeas (undrained weight)", "1 x 400g/14oz tin tomatoes", "750g/1lb 10oz sweet potato, peeled and cut into bite-sized cubes", "200g/7oz rice" ]

[ "Heat a large saucepan over a medium heat and add the oil. Once hot, add the cumin seeds and fry for a minute, or until aromatic. Add the onion and a pinch of salt and cook for 5-6 minutes, or until the onion is soft and translucent. Add the garlic, chilli flakes and ginger and fry for a further three minutes.", "Drain and rinse the chickpeas. Add to the pan with the tomatoes and sweet potato. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together.", "Cover with a lid and simmer over a medium low heat, stirring now and again, for 30-40 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened. Top up with a little more water during the cooking if needed.", "Meanwhile, cook the rice according to the packet instructions.", "Taste the curry and season to taste with salt and pepper. Serve immediately with the rice." ]

[ "1 tbsp olive oil", "2 garlic cloves, finely chopped", "½ banana shallot, sliced", "½ red chilli, finely chopped", "1 tsp cumin seeds", "1 tsp medium curry powder", "1 tsp turmeric powder", "2 tbsp tomato purée", "200ml/7fl oz hot vegetable stock", "250g/9oz sweet potato, peeled and cut into cubes", "100g/3½oz broccoli stalk, chopped", "salt and freshly ground black pepper", "15g/½oz chopped coriander, to garnish", "50g/1¾oz Greek yoghurt, to garnish" ]

[ "Heat the oil in a frying pan over a medium heat. Add the garlic and shallots and fry until softened.", "Add the chilli, cumin seeds, curry powder and turmeric powder and fry for a further minute to release the aromas.", "Add the tomato purée and vegetable stock, stir well and bring to a simmer.", "Add the sweet potato and broccoli and simmer for 10 minutes, or until the sweet potato is cooked through. Season, to taste, with salt and freshly ground black pepper.", "To serve, pour into a warm bowl, sprinkle with the fresh coriander and spoon the yoghurt into the middle." ]

[ "3 lemongrass stalks, chopped", "4 green bird's-eye chillies, seeds removed, chopped", "4 lime leaves, chopped", "1 lime, zest and juice only", "1 banana shallot, chopped", "2cm/¾in knob galangal (or fresh root ginger)", "2 garlic cloves, peeled and chopped", "4 tbsp coriander root", "1 tsp ground cumin", "1 tsp ground coriander", "½ tsp crushed black peppercorns", "2 tbsp Thai fish sauce", "1 tsp palm sugar", "2 tbsp vegetable oil", "400ml/14fl oz coconut milk", "125g/4½oz pea aubergines", "2 limes, juice only", "12 hand-dived scallops, scallop removed and roe discarded", "2 tbsp chopped coriander leaves", "2 tbsp Thai basil, torn" ]

[ "For the paste, place all the ingredients in a blender and blend until smooth.", "For the curry, heat a wok and add a tablespoon of oil and the paste. Cook for a couple of minutes and then add the coconut milk, pea aubergines and lime juice.", "Meanwhile, heat a large frying pan and add the remaining oil. Once hot, add the scallops. Cook for a couple of minutes on each side.", "To serve, place the scallops on serving plates and pour over the sauce, or drop the scallops in the sauce just before serving. Garnish with the coriander and Thai basil." ]

[ "3 lemongrass stalks, chopped", "4 green bird's-eye chillies, seeds removed and chopped", "4 lime leaves, chopped", "1 lime, zest and juice only", "1 banana shallot, chopped", "2cm/¾in knob galangal (or fresh root ginger)", "4 tbsp chopped coriander stalks", "1 tsp ground cumin", "1 tsp ground coriander", "½ tsp crushed black peppercorns", "2 tbsp Thai fish sauce", "1 tsp palm sugar", "2 tbsp vegetable oil", "8 chicken thighs, skinned, boned and chopped", "400ml/14fl oz coconut milk", "125g/4½oz pea aubergines", "2 limes, juice only", "2 tbsp chopped coriander leaves", "2 tbsp Thai basil, torn", "400g/14oz sticky rice", "150ml/5fl oz coconut milk", "1 tsp salt", "1 head broccoli or 250g/9oz purple sprouting broccoli", "300g/10½oz sugar snap peas", "1 shallot, sliced", "2 tbsp vegetable oil", "4 tbsp fresh coriander", "75g/2¾oz salted peanuts, chopped" ]

[ "Place all the ingredients for the paste in a blender and blend until smooth.", "Heat a wok and add 1 tbsp of the oil. Add the paste and the chicken and cook for a couple of minutes. Then stir in the coconut milk, pea aubergines and lime juice. Cover with a lid and simmer gently for 10-15 minutes, or until the chicken is completely cooked through.", "For the sticky rice, rinse the rice 3 times and drain. Put the rice in a saucepan and cover with coconut milk and water to about 1cm/½in above the rice. Add the salt and cover with a lid. Place on the heat and bring to the boil. Boil for 5 minutes, then without opening the lid, turn the heat off and steam for 20 minutes.", "Heat a steamer and cook the broccoli and peas for 2-3 minutes.", "For the garnish, heat a small frying pan and add the oil. Once hot, add the shallots and fry until golden-brown, drain on kitchen paper.", "Place the sticky rice and curry in serving bowls and garnish with the fresh coriander, peanuts and fried shallots. Serve the steamed vegetables on the side." ]

[ "6 Thai shallots, finely chopped", "3 large garlic cloves, finely chopped", "thumb-sized piece galangal, coarsely grated", "5 Thai green chillies, finely chopped", "12cm/5in stalk lemongrass, outer leaves removed and white part thinly sliced", "6 coriander roots, washed and chopped", "½ tsp shrimp paste", "3 kaffir lime leaves, finely chopped", "1 tsp white peppercorns, crushed", "3 tbsp vegetable oil", "500g/1lb 2oz pork tenderloin, chopped", "5 Thai green aubergines, cut into quarters", "400g/14oz chicken stock", "2 small red chillies pierced for extra heat, chopped, with or without seeds", "2 tbsp Thai fish sauce", "4 kaffir lime leaves", "25g/1oz krachai, thinly sliced (a milder version of galangal and ginger, from the same family)", "1 tbsp palm sugar", "400g/14oz butternut squash, diced", "40g/1½oz pea aubergines, available in jars at large supermarkets or fresh at Asian supermarkets", "1 stem fresh green peppercorns (optional), alternatively use ½ tsp brined green peppercorns from a jar", "7 Chinese long beans, cut into 2.5cm/1in slices, alternatively use French beans", "1 large handful holy basil, torn", "steamed or boiled rice, to serve" ]

[ "For the paste, either place all the ingredients in a small blender with two tablespoons of water and blend, or finely chop and grind in a pestle and mortar.", "For the curry, place a large wok over a medium heat, add the vegetable oil and then add the paste. Stir occasionally for 3-4 minutes to cook through.", "Add the pork and stir fry to brown the meat on all sides. Add the quarters of Thai green aubergine, the hot stock, chilli and fish sauce. Bring to the boil and then reduce the heat to a simmer and cook for 5-8 minutes.", "Add the lime leaves, kracthai, palm sugar, butternut squash, pea aubergines and fresh green peppercorns (or brined peppercorns).", "Cook for a further 10 minutes, or until the butternut squash and green aubergines are just about cooked.", "Finally add the chopped long beans and simmer for four minutes. Stir through the holy basil just before serving. Serve with steamed or boiled rice." ]

[ "2 large shallots, chopped", "5cm/2in piece fresh root ginger, peeled, chopped", "2.5cm/1in piece fresh galangal, peeled,chopped", "2 stems lemongrass, finely chopped", "2 garlic cloves, chopped", "small bunch coriander, roughly chopped, plus extra to serve", "3 dried, hot red chillies soaked in 75ml/3fl oz warm water", "3 lime leaves, roughly chopped", "1 tbsp Thai fish sauce", "1 tbsp vegetable oil", "400g/14oz raw tiger prawns, peeled and de-veined", "1 tbsp palm sugar", "1 tbsp tamarind paste", "1 x 225g/8oz tin water chestnuts, drained and roughly chopped", "¼ tsp freshly ground white pepper", "400ml/14fl oz coconut milk", "1 lime, juice only", "1 tbsp vegetable oil", "1 tbsp hot chilli sauce", "6 spring onions, finely sliced", "3 Thai red chillies, finely sliced", "200g/7oz fine rice noodles, cooked according to packet instructions", "2 tbsp roasted salted peanuts, crushed", "1 tbsp light soy sauce", "1 tbsp toasted sesame oil", "3 tbsp chopped fresh coriander", "1 lime, juice only" ]

[ "For the Thai red curry paste, blend all of the Thai red curry paste ingredients, including the soaking water, in a food processor to a smooth paste. Keep any spare paste in a sealed sterilised jar in the fridge for up to 1 week.", "For the prawn curry, heat the oil in a wok over a very high heat. Add 50g/1¾oz of the curry paste and stir-fry for 1-2 minutes, or until just starting to darken in colour.", "Add the prawns, palm sugar, tamarind paste, water chestnuts, white pepper and coconut milk. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until thickened. Keep warm; season with the lime juice and garnish with some chopped coriander just before serving.", "For the noodles, heat the oil in a wok over a very high heat. Add the chilli sauce, spring onions and red chilli and stir-fry for 1-2 minutes.", "Add the cooked noodles, peanuts, soy sauce, sesame oil and coriander and and stir-fry until heated through. Season, to taste, with lime juice.", "To serve, divide the noodles among four serving plates. Spoon over the prawn curry." ]

[ "250g/9oz glutinous (sticky) rice (available from Asian greengrocers)", "4 small red onions, peeled and roughly chopped", "16 garlic cloves, peeled", "12 stalks lemongrass, outer leaves removed, core roughly chopped", "8 long red chillies, stems removed", "8 tbsp chopped fresh coriander (roots and leaves)", "8 tsp chilli powder", "10cm/4in piece fresh galangal, peeled", "4 tsp grated lime zest", "4 fresh lime leaves", "4 tsp shrimp paste (available from Asian greengrocers)", "12 tsp hot paprika", "8 tsp ground turmeric", "2 tsp cumin seeds", "8 tbsp vegetable oil", "2 tbsp vegetable oil", "1 large leek, trimmed, thinly sliced", "2 garlic cloves, crushed to a paste", "1 large red chilli, trimmed, finely chopped", "2 tbsp Thai red curry paste (see above)", "4 fresh lime leaves", "2 carrots, peeled, roughly chopped", "400g/14oz canned chopped tomatoes", "400g/14oz coconut milk", "250ml/9fl oz vegetable stock", "I small cauliflower, trimmed, cut into florets", "½ small butternut squash, peeled, seeds removed, flesh cut into 2.5cm/1in pieces", "175g/7oz snake or French beans, trimmed", "1 x 225g/8½oz can bamboo shoots, drained", "bunch fresh coriander, chopped", "handful fresh beansprouts, to serve" ]

[ "For the sticky rice, before starting to make the curry, soak the sticky rice in cold water for at least 20 minutes, or up to 3 hours.", "For the Thai red curry paste, blend all of the Thai red curry paste ingredients to a smooth paste in a food processor.", "For the curry, heat one tablespoon of the vegetable oil in a large wok over a high heat. When the oil is smoking, add the leek, garlic and chilli and stir-fry for 3-5 minutes, or until softened but not browned.", "Add the two tablespoons of curry paste and fry for 2-3 minutes, stirring well.", "Add the lime leaves, carrots and chopped tomatoes, then pour in the coconut milk and vegetable stock, stirring well to combine. Bring the mixture to the boil, then reduce the heat until simmering and continue to simmer, uncovered, for 10 minutes.", "Add the cauliflower florets, butternut squash, French beans and bamboo shoots and continue to simmer for 12-15 minutes, or until the butternut squash is tender and the sauce has thickened slightly and reduced in volume.", "Meanwhile, to cook the sticky rice, drain the soaked rice and rinse thoroughly. Punch a few holes in a sheet of baking paper and line a metal or bamboo steamer with it. Add the drained rice to the steamer, cover tightly and suspend the steamer over a pan of boiling water for 20 minutes. (Do not allow the bottom of the steamer to touch the surface of the water.)", "When the vegetables in the curry are tender and the sauce has thickened, stir in the chopped coriander.", "To serve, spoon the sticky rice into bowls, ladle over the vegetable curry and garnish with a few beansprouts." ]

[ "200g/7oz new potatoes, par-boiled", "100g/3½oz sugar snap peas, blanched", "2 red peppers, blanched", "1 red onion", "1 can coconut milk", "2 limes, juice and zest", "bunch of coriander", "1 red and 1 green chilli", "2 cloves garlic", "1 stalk lemongrass", "1 thumb size piece of ginger", "150ml/5fl oz water", "215g/8oz wholemeal flour", "sea salt", "freshly ground black pepper" ]

[ "First make the paste - add the garlic, ginger, coriander stalks, chopped lemongrass, and chopped ginger with a drop of oil, to the food processor and blitz.", "Add paste to a hot pan with a drop more oil and cook for a minute.", "In the same processor add the coconut milk, lime juice and zest and coriander and blitz.", "Stir the vegetables into the paste and pour over the coconut milk.", "Season and cook for 2-3 minutes. Dry fry the chapattis for a minute on each side in a hot pan.", "Serve in a bowl with the chapattis." ]

[ "4 tbsp Thai red curry paste", "500ml/17fl oz coconut milk", "500ml/17fl oz fish or vegetable stock", "1 red chilli, finely chopped", "2 tbsp Thai fish sauce", "2 tbsp caster sugar", "4 fresh mackerel fillets, skin on but bones removed", "100g/4oz fine noodles, cooked according to instructions on packet", "small bunch coriander, torn", "2 limes, juice and zest" ]

[ "In a large pan fry off the red curry paste for a few seconds before adding the coconut milk, stock, finely chopped red chilli, fish sauce and sugar. Bring to the boil and turn down the heat before adding the mackerel pieces. Continue to simmer gently until the fish is cooked through.", "Warm the noodles and place into the soup bowls. Spoon the finished broth over the top and sprinkle with freshly torn coriander leaves, together with the juice and zest of the limes." ]

[ "1 tbsp vegetable oil", "2 tbsp Thai green curry paste (according to taste)", "1 tbsp soft dark brown sugar", "1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)", "750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)", "6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)", "400ml/14fl oz coconut milk", "Good shake of Thai fish sauce or light soy sauce", "Small handful of coriander, roughly chopped", "½-1 lime, juice only" ]

[ "Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.", "The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice." ]