Ingredients tbs oil 1 onion, finely chopped 1 garlic clove, finely chopped 1/2 tin tomatoes, chopped 2 green chilies 1 tsp grated ginger handful fresh coriander 1 1/2 tsp salt 1 tsp garam masala 1 tsp tumeric 6 carrots, sliced 3 potatoes, 1-2 cm dice 300g/2 cups peas 1/2 tbs butter Equipment Large saucepan spatula Method Heat the oil in the pan on a medium heat, and soften the onion and garlic to a golden colour (5 minutes).
Ingredients 200g pasta 1 medium leek 50g smoked salmon 100g mascarpone 1/4 tsp chili flakes Equipment large saucepan small frying pan Method This is a very easy, tasty and light dish. It is suitable for spaghetti, fettuccine or tagliatelle. You can make good use of cheaper smoked salmon offcuts for this.
Put your pasta on to cook in a large quantity of boiling, salted water. Check the packet for an estimated length of cooking time, and check yourself to ensure it doesn’t cook beyond al dente.
Ingredients one small onion 350g beef (shin or chuck) 1 stock cube 8g/1 tbs plain flour oil Equipment small saucepan or frying pan small/medium Pyrex casserole/dish sharp knife wooden or plastic spatula Method The basic recipe here makes a very plain, brown stew (at least, it will be brown if you let the meat and flour brown enough!); but it can be the basis of some good variations.
Ingredients one small onion 350g lean/steak beef mince 1 tin of kidney beans in chili sauce 1 tsp cumin 1 tsp chili powder/flakes 1 clove of garlic 1 stock cube 8g/1 tbs plain flour oil Equipment small saucepan or frying pan small/medium Pyrex casserole/dish sharp knife wooden or plastic spatula chopping board Method Brown the mince in a hot pan with 1-2 tablespoons of oil; don’t let the oil burn, but you want the mince to have a deep brown colour in places.
Ingredients 450g italian sausages 1 cup red wine 1/2 tin tomatoes (200g) 30ml/2 tbs double cream Optional 450g good British sausages 1 large clove garlic 1 tsp fennel seeds 1/2 tsp chili flakes Equipment medium saucepan spatula Method You really only need one (English size) sausage per person, if you want to adjust the recipe; two makes a very generous serving.
In a very little oil and a pan over a medium heat, crumble in the meat from the sausages (discard the skin).
Ingredients 1 small onion 250g beef mince 1 thick slice stale bread 1 tsp oregano 1 tsp chili flakes 2 cloves garlic 1 tbs tomato purée 2 tins tomatoes (800g) or 1 jar passata Equipment medium saucepan with lid Method Finely chop half the onion and slightly soften it in a little oil; about 5 minutes over low heat. At the end add one (finely chopped) clove of garlic, for about one minute.
From Moro (Casa Moro), via the Telegraph. For four.
40g butter
30ml/2 tbs olive oil
1 tsp ground ginger
1/2 tsp black pepper
2 tsp cinnamon
1/2 onion, finely chopped (3 tbs)
4 tbs chopped fresh coriander
large pinch saffron, soaked in 2 tbs hot water
1.2 kg stewing beef, well trimmed (seems too much)
450g italian sausages, or pork mince plus seasonings (fennel seed, onion, garlic)
450g beef mince
1 handful fresh breadcrumbs
1 handful grated parmesan
1 tbs chopped parsley
1 clove garlic
1 red chilli or 1 tsp crushed chilli
1 small onion
1 small carrot
1 stick celery
1 tsp dried herbs (oregano)
1 chicken, or equivalent in chicken pieces (4 thighs works for this). 200g/1 cup rice (I use a 10 fl oz cup) 500ml/2 cups chicken stock 1 onion 110-170g/4 - 6 oz mushrooms Brown the chicken in a sauté pan, using one or two tablespoons of vegetable or olive oil. Continue to cook the chicken until it is almost done, which will take about 15-25 minutes, depending on the heat and thickness of the pieces.
Ingredients 1 cup dhal - red lentils, or a mix of red lentils and mung dhal. 1 tsp turmeric 30 fl oz (1 ltr) water 2 tbs oil (olive is fine, but not required) 1/2 onion, chopped finely 1 clove garlic, thinly sliced Variation 1 2 small red chilis, fresh or dried 1/2 tsp cumin seeds 1/3 tsp asafoetida (large pinch) Variation 2 3 tbs tomato passata (or a mashed tinned tomato with a little extra juice) 1 green chili, finely chopped 1 tsp ginger, freshly grated Garnish 1 tbs coriander leaves 1-2 red chilis, finely sliced 1 tsp garam masala (optional) Equipment Medium/large saucepan small frying pan spatula Method This is my version, with some variations on the tarka.