Main courses

Prep 20 min
Cook 15 min
Makes 12 (serves 4)

Ingredients:
100g rice flour
100g plain or white spelt flour
1 tsp baking powder
1 bunch mint, leaves picked, half reserved, the rest roughly chopped
¼ butternut squash, peeled (about 250g)
1 x pack Anglum (about 225g)
from Kupros Dairy online or Farmdrop
Salt and black pepper
1 large organic egg
1 tsp apple cider vinegar
Olive oil
Salad leaves or greens, to serve

Method:
Mix the flours, baking powder and chopped mint in a large bowl. Grate in the squash and cheese, mix well and season with salt (you may not need much, as the cheese may be salty) and black pepper.

Add the egg and vinegar, and mix well. If the batter looks too dry, add a little milk or water until it is spoonable.

Heat a large, heavy-based frying pan on a medium heat and add a generous drizzle of olive oil. Divide your mix into 12 balls, then squash each one down into a rough round. Carefully fry four to five fritters at a time, for a couple of minutes, until the edges are well-set, then flip and cook for another couple of minutes. Keep going until all your batter has been used up - drain on a plate covered with kitchen towel, then keep the cooked fritters warm in a low oven.

Serve three or four fritters per person with some vinaigrette-dressed salad leaves or flash-fried British greens. Leftover fritters keep well in the fridge for several days: just reheat them in an oven heated to 180C (160C fan)/350F/gas 4 for about 10 minutes.

This recipe is for four people

Ingredients:
2 1/2 tablespoons vegetable oil
1 pod cardamom
1 clove
1 cinnamon stick
2 medium onions, chopped
3 tablespoons water
1 teaspoon of chilli flakes
1 teaspoon of lemon juice
3 cloves of  fresh garlic chopped
¼  teaspoon chopped fresh ginger
1 pound boneless skinless chicken breasts, cut into cubes
1 bunch fresh coriander, chopped
1½  medium tomatoes, chopped for the chicken curry
1 teaspoon of salt or to taste

To make the rice:
3 cups of rice (soaked for half an hour before you make it, this allows the rice to soften before cooking)
1 cup of frozen veg
½ teaspoon of salt

For the biryani:
1 tomato sliced for the biryani layering ( this will make sense when you read the method)
1 onion fried for the top layer of the biryani
3  potatoes chopped in to 1 inch cubes for the biryani layer

Method:
1.  Preheat oven to gas mark 5
2. Preparing the chicken. Heat oil in a large oven-proof pot over medium heat. Add oil allow this to heat for a minutes and then add cardamom, clove, and cinnamon stick , once you smell the aroma . Stir in chopped onions, salt and fry until golden brown and then add fresh chilli. Stir in garlic and ginger ( this for a few minutes). Stir in chicken pieces, and fry about 10 minutes( keep stirring this to allow the chicken to infuse with the spices). Stir in tomatoes, and cook about 5 minutes with a covered lid. Mix 3 tablespoons water and lemon juice; stir into sauce. Then cook with the lid on and you will find that the oil and water will separate after five minutes of cooking. Once this is done the chicken will look like chicken curry add coriander to the chicken .
3. Meanwhile, boil water for the rice (DO NOT ADD RICE YET) in add ¼ teaspoon of salt , add a cup of frozen veg. Bring to a boil, and  then add rice cook until it is half cooked, about 7 minutes. Drain rice and veg .
4. This is the biryani part- get a clean oven proof pot, layer the bottom of the with sliced tomatoes  ( first layer)and then add a layer of rice about 2 inches thick ( 2nd layer). The pour in chicken and sauce( this is your third layer).Then add another layer of rice  ( fourth layer) , fifth layer fried potatoes and sixth layer is the fried onions.
5. Then cover with foil , and put in the middle of the oven for 25 minutes. This will bake the biryani making it soft, fluffy and yummy to eat.

This recipe is for four people

Ingredients

2 1/2 tablespoons vegetable oil

1 pod cardamom

1 clove

1 cinnamon stick

2 medium onions, chopped

3 tablespoons water

1 teaspoon of chilli flakes

1 teaspoon of lemon juice

3 cloves of  fresh garlic chopped

1/4 teaspoon chopped fresh ginger

1 pound boneless skinless chicken breasts, cut into cubes

1 bunch fresh coriander, chopped

1 1/2 medium tomatoes, chopped for the chicken curry

1 teaspoon of salt or to taste

To make the rice

3 cups of rice (soaked for half an hour before you make it, this allows the rice to soften before cooking)

1 cup of veg

½ teaspoon of salt

For the biryani
1 tomato sliced for the biryani layering ( this will make sense when you read the method)
1 onion fried for the top layer of the biryani
3  potatoes chopped in to 1 inch cubes for the biryani layer

 Method

1. Preheat oven to gas mark 5

2. Preparing the chicken. Heat oil in a large oven-proof pot over medium heat. Add oil allow this to heat for a minutes and then add cardamom, clove, and cinnamon stick , once you smell the aroma . Stir in chopped onions, salt and fry until golden brown and then add fresh chilli. Stir in garlic and ginger ( this for a few minutes). Stir in chicken pieces, and fry about 10 minutes( keep stirring this to allow the chicken to infuse with the spices). Stir in tomatoes, and cook about 5 minutes with a covered lid. Mix 3 tablespoons water and lemon juice; stir into sauce. Then cook with the lid on and you will find that the oil and water will separate after five minutes of cooking. Once this is done the chicken will look like chicken curry add coriander to the chicken .

3. Meanwhile, boil water for the rice (DO NOT ADD RICE YET) in add ¼ teaspoon of salt , add a cup of frozen veg. Bring to a boil, and  then add rice cook until it is half cooked, about 7 minutes. Drain rice and veg .

4. This is the biryani part- get a clean oven proof pot, layer the bottom of the with sliced tomatoes  ( first layer)and then add a layer of rice about 2 inches thick ( 2nd layer). The pour in chicken and sauce( this is your third layer).Then add another layer of rice  ( fourth layer) , fifth layer fried potatoes and sixth layer is the fried onions.

5. Then cover with foil , and put in the middle of the oven for 25 minutes. This will bake the biryani making it soft, fluffy and yummy to eat.

Ingredients:

1 large onion, roughly chopped

2 tablespoons of rapeseed oil

1 carrot, chopped into rounds

1 stick of celery, chopped

½ leek, chopped

1 bay leaf

1 teaspoon tomato puree

1 teaspoon sweet paprika

½ teaspoon smoked paprika

1 teaspoon chipotle sauce

1 teaspoon dried oregano

350g black beans, cooked

300ml vegetable stock

1 clove of garlic, crushed

1 tablespoon tamari

1 teaspoon red wine vinegar

Salt and pepper

1 tablespoon chopped fresh coriander, to garnish

Method:

1. In a large pan, cook the onion in the oil for 5 minutes over a medium heat. Add the carrot, celery, leek and bay leaf. Stir well and cook gently for about 20 minutes, without browning the vegetables.

2. Add the tomato puree, spices and herbs and cook for another 5 minutes, stirring well to combine.

3. Add the beans, stock, garlic, tamari and vinegar. Turn up the heat and cook until the sauce has thickened to coat the beans and vegetables. Season well to and serve sprinkled with coriander.

Serve our stew with brown rice and a little fresh coriander sprinkled on top.

Ingredients:
1 tbsp sunflower oil
2 onions, very thinly sliced
4cm piece fresh ginger, finely grated
1 tsp light muscovado sugar
1 tsp cumin seeds
400g can chopped fresh tomatoes
1/2 tsp ground turmeric
1/2 tsp ground coriander
1 tsp chilli powder
2 sweet potatoes, cubed
1 cauliflower, cut into small florets
410g can chickpeas, drained and rinsed
Juice of 1 lemon
Chopped fresh coriander, to garnish

METHOD:

1. Heat the oil in your largest pan and cook the onions, ginger and sugar for 5 minutes, until softened and gently browned. Add the cumin seeds, tomatoes, turmeric, coriander, chilli powder, some salt and pepper and 250ml water.

2. Bring to a simmer, then stir in the sweet potatoes. Cover and simmer for 5 minutes, then add the cauliflower. Cover and cook for a further 15 minutes. Add the chickpeas and cook for 5 minutes, until the vegetables are tender.

3. Stir in the lemon just before serving.

Ingredients:
1 cup rice
1 tbsp curry powder
3 ½  cups vegetable broth
½  cup lentils
2 vegetarian bouillon cubes
½  tsp garlic powder
¼  tsp pepper
1 onion, diced

Method:
Combine all the ingredients in slow cooker and give them a quick stir.
Cover and cook on low for 4 to 5 hours.
Taste, and adjust seasonings to taste. 

I like to add a bit of salt to just about everything, but your personal preference may be different. 

Makes four servings. Recipe note:

 If you have a few extra minutes while prepping this meal, go ahead and sautee the onions in olive oil for a few minutes to bring out their flavor a bit more, before adding to the slow cooker with the remaining ingredients.

Ingredients:
1 cup basmati rice, washed and rinsed
2 potatoes, peeled and chopped and boiled for 3 minutes in microwave
1 tbsp oil
1 tsp cumin seeds
2-3 green chilies, chopped
1 tsp turmeric powder
2 tomatoes, pureed
1-2 tsp red chili powder or as per taste
1 cup green peas
Finely chopped cilantro for garnishing 

Method:
1. Preheat slow cooker for 15-20 minutes.
2. Add rice along with potatoes to slow cooker. Add 2 cups water.
3. Meanwhile in a small deep pot, add oil. Once hot add cumin seeds. As they start to pop, add green chilies, tomato puree, salt, red chili powder and turmeric powder. Let it cook for few minutes.
4. Add this mix to rice and potato mix and stir. Cover and cook on high for 1 - 1½  hours. You will notice that rice would have absorbed all the water and will not be chewy anymore.
5. Add green peas and cover and let slow cooker stay on warm for 30 minutes.
6. Garnish with freshly chopped cilantro and serve!

Ingredients :
2 15 oz. cans red beans, drained and rinsed
1 cup finely chopped onion
1 cup chopped green pepper
1 cup chopped celery
2 tsp. dried thyme
3 cloves garlic, minced
2 ⅓  cups vegetable broth
1 bay leaf
1 teaspoon smoked paprika
¼  teaspoon cayenne pepper
1 cup rice 

Method:
1. Place the red beans, onion, green pepper, celery, thyme, garlic, vegetable broth, bay leaf, smoked paprika and cayenne pepper in a slow cooker and cook on low for 4-5 hours.
2. Stir in the rice, pinch of salt and pepper, and increase heat to high and cook for 1-2 hours depending on the rice you use (see notes) . 

Notes Depending on the type of rice you use, it should cook in 1-2 hours on high. I used a sprouted blonde rice and it cooked in 40 minutes. Brown rice should take roughly 2 hours. If you decide that you don't want to add the rice into the slow cooker, reduce the liquid to 1 cup and cook rice on it's own.

Ingredients:
150g sweet potato, peeled and roughly cubed
200g can peeled plum tomatoes
200g can chickpeas, drained
½ tsp dried chilli flakes
1 tbsp mild curry paste
50g baby spinach leaves
1 tbsp chopped,
fresh coriander
2 plain chapatis (Indian flatbreads)
2 tbsp fat-free Greek or natural yogurt

Method:
1. Cook the sweet potatoes in a pan of boiling water for 10-12 minutes until tender. Meanwhile, put the tomatoes, chickpeas, chilli flakes and curry paste in another pan and simmer gently for about 5 minutes.
2. Preheat the grill. Drain the sweet potatoes and add to the tomato mixture. Stir in the spinach and cook for a minute until just starting to wilt. Stir in the coriander, season to taste and keep warm.
3. Sprinkle the chapatis with a little water and grill for 20-30 seconds each side. 

Spoon on the filling, top with yogurt and fold in half to serve.

Absolutely essential ingredients

• 400g red lentils

• 2 tsps turmeric

• 2 knobs unsalted butter

• 2 tsps cumin seeds

• 1 small onion, finely chopped

• 2-3 cloves garlic, finely sliced

• 1-2 fresh green chillies, finely sliced (remove seeds if you want to keep the heat down)

Optional (recommended) extras

• 1 tsp garam masala

• 1 tsp ground coriander

• thumb-sized piece of fresh ginger, finely grated

• 2-3 tomatoes, chopped small

Method:
Place the lentils in a pan and cover with enough cold water to come to around two inches above their surface. Bring to the boil (skim off any scum that rises to the top), and reduce to a simmer.

Stir in the turmeric and a generous knob of butter. Cover and leave to cook gently.

In a small frying pan, dry-fry the cumin seeds over a medium heat until toasted and fragrant (no more than a couple of minutes). Remove from the pan and set to one side.

Melt a second knob of butter in the same frying pan and gently fry the chopped garlic, onion, chillies and the grated ginger and tomatoes, if you’re using them. Once the garlic is golden, mix in the toasted cumin seeds and, if using, the garam masala and ground coriander. Remove from the heat until the lentils are completely softened.

Give the lentils a good stir. They should have the consistency of porridge – thicker than soup and looser than houmous. Add more water as necessary (you will be surprised how thick they can get over just a couple of extra minutes cooking), and mix in your aromatic fried mixture.

Season to taste, then serve on its own, topped with coriander, or with a side of basmati rice and greens.

So simple, so quick, so good

Ingredients
4 Tablespoons of plain flour
4floz Milk
4floz Water
2 eggs

Note the magical quantities to easily remember - 4, 4, 4 2!

Seasoning - salt pepper mustard/maybe make a change and use chilli flakes

6 good sausages 

Method
Put flour, salt and pepper into mixing bowl
Put water milk eggs and mustard into a measuring jug and mix thoroughly, incorporating a little air by using a balloon whisk
Incorporate 'wet' ingredients slowly into the 'dry' ingredients, mixing with the balloon whisk in order to incrorporate as much air as possible into the mixture.

Set aside when done - in a fridge and for as long as possible, up to a couple of hours. This is not necessary, but will improve the finish.

Put sausages into oven proof dish with a little oil, and put into oven on a high heat - approx 200c

Once sausages are thoroughly hot, and have started to cook:
Whisk the yorkshire pudding batter again - get as much air into the mix as possible, then pour over the sausages.

Cook in a hot oven (210c / Gas mark 6) until batter is risen, brown and well cooked,. The sausages should now also be cooked. If any part still appears not to be cooked, leave in the oven for another few minutes - it will not spoil with a little extra cooking!