Method

1. add oil and onions to pan, slowly cook onions for 10 minutes
2. add the spices and cook for 1 minute
3. stir in garlic and ginger, cook for 1 minute, then add passata and simmer for 10 minutes.
4. add chicken and cook for about 10 minutes, or until chicken is cooked through.
5. stir in mango chutney and yoghurt
6. optional: sprinkle with almonds and chopped coriander

Method

1. mix cornflour with a little pineapple juice until dissolved, then add remaining pineapple juice, garlic, ginger, soy sauce, brown sugar, vinegar and ketchup. Place in a saucepan and simmer for 5 minutes.
2. heat oil in a frying pan, cook prawns/meat of choice, then transfer to a plate.
3. add peppers, onion and chilli to frying pan and fry for 2 minutes.
4. add meat/prawns, vegetables and pineapple chunks to pan with sauce, and simmer to warm.
5. sprinkle with sesame seeds.

Method

1. soak noodles in warm water for 15 minutes, or until soft but still firm in the middle. Drain and set aside
2. mix together the fish sauce, sugar, soy sauce, lime zest, lime juice and chopped chilli.
3. heat oil in a pan and cook prawns (or alternative), then remove and set aside.
4. add spring onions, garlic and mangetout (or alternative) to pan and fry for a few minutes
5. add noodles and sauce to the pan, along with about 2 tbsp water.
6. cook on a high heat for 4 minutes until the noodles are cooked through.
7. stir in beansprouts.
8. push everything to the side of the pan and add eggs to empty side.
9. cook eggs for 2 minutes until whites start to set, then mix everything together
10. serve topped with chopped peanuts and coriander.

Method

1. preheat oven to 160 or GM 4
2. season chicken.
3. fill one bowl with flour, another bowl with egg and a third with breadcrumbs. Season flour with salt, pepper, tumeric and 1 tsp curry powder, then mix.
4. dip chicken into flour, then egg, then breadcrumbs. Repeat if needed. Then place chicken on lined baking tray
5. drizzle chicken with oil and bake for 25 minutes until cooked
6. heat oil in a pan, add onions and carrots and cook for 5 minutes.
7. add garlic, 1 tbsp curry powder and garam masala and cook for 2 minutes
8. add peanut butter and stock, then simmer for 2 minutes.
9. remove sauce from heat and blend to make a smooth sauce.
10. serve chicken with rice and curry sauce. Top with sliced chilli and spring onion.

Method

1. boil a large pan of water
2. finely chop pancetta, then grate pecorino and parmesan.
3. beat 3 large eggs in a bowl, then season with black pepper.
4. add 1 tsp salt to boiling water, add spaghetti and simmer for 10 minutes with the lid on.
5. melt butter in a large frying pan, then add garlic and pancetta. Cook on a medium heat for about 5 minutes, pancetta should be golden and crisp.
6. remove garlic from the pan.
7. once spaghetti has cooked, remove from the pasta water and add to frying pan with pancetta. Reserve the pasta water.
8. mix the cheese with the eggs.
9. remove pan from heat and quickly pour in eggs and cheese. Using tongs, lift spaghetti up so it mixes easily with the cheese and egg mixture. Egg mixture should thicken but not scramble.
10. Add pasta water to dish until you are happy with the consistency of the sauce.
11. serve immediately - sprinkle with cheese and black pepper.