Tag: spices

Beef Madras

  This is a stunning, rich, flavoursome  curry, made slightly more robust by adding chunks of cooked potato and some green beans. It can be made without the added vegetables but this way saves me making a vegetable side dish. It works just as well made with lamb.   Ingredients: 800g stewing beef, cut into…


Squash, Spinach and Chickpea Curry

  This  is a delicious vegetarian/ vegan curry. It’s very filling and has a really rich flavour thanks to the thick curry paste that is the base for the sauce. It’s also very economical which is always a bonus. Serves 4   Ingredients: 2 tbsp coconut oil 1 small onion, chopped 1 clove garlic, chopped…


Sweetcorn Chowder style soup

This is a fabulously warming soup for an autumn day. I’ve called it a chowder style soup because a traditional chowder has a creamy base, but I find that a bit too rich. I find the potato gives it a lovely creamy texture and so it doesn’t need the dairy element, but feel free to add…


Goan Fish Curry

This is a lovely fragrant curry which is easy to make and also looks very impressive. The recipe has been adapted from one I found in Red Magazine. Goan Fish Curry (serves 4) Ingredients: Curry paste: 30g cashew nuts 4 shallots, chopped 1 red chilli, deseeded 2 garlic cloves, chopped 2 tbsp grated ginger 1…


Vegetable Cottage Pie

  This cottage pie was a bit of a medley of all the leftover vegetables in the fridge after Christmas, and was surprisingly savoury, considering its a completely vegetarian meal. Ingredients (serves 4) Rapeseed oil for frying 1 red onion, diced 1 leek, halved lengthways and sliced 1 large carrot peeled and diced 1 stick of…


Creamy Paprika Mushroom Stroganoff

A mixed pack of wild mushrooms was the inspiration for this delicious, slightly spicy, creamy mushroom stroganoff. Served with tagliatelle it made a super comforting dinner for a chilly evening. Ingredients (serves 2) 200g mixed wild mushrooms, cut into bite size pieces (I used Sainsbury’s Taste The Difference) rapeseed oil 1/2 a red onion, finely…


Tandoori Aubergine with Tomato & Coriander Rice

    I originally found this recipe on the Hello Fresh website but as it isn’t there any more I’m going to share it with a you as it was just too darned tasty to keep to myself. It was ridiculously filling – in fact we couldn’t eat the whole lot and ended up keeping…


Roasted Vegetable & Cannellini Bean Burgers

    These tasty burgers are one of my Waste Not Want Not meals, designed to use up all the odds and ends of vegetables kicking around in the fridge. They were quick and easy to make and held together well when cooked, although they’re not substantial enough to sit on a BBQ grill, so…


Cauliflower Rice

  Who’d have thought the humble cauliflower would become so en vogue but yup, there it is, right up there with quinoa and chia seeds, only this time it’s cunningly disguised as rice. And I have to say – not actually being a cauliflower kind of person myself – its absolutely delicious. You can steam,…


Tandoori Fish Skewers

  These work best with a firm white fish – today I used cod cheeks – but monkfish, or something like cod or halibut loin would work just as well. They’re very subtle in flavour  and are delicious served with my coconut cauliflower rice.   Ingredients (serves 2) Fish: 300g cod cheeks or other firm…