Bangladeshi goat green chilli curry Amelia Freer's butternut squash 'pasta' with sage and pine nuts Mini paneer kathi rolls For the marinade 100g plain yogurt, not too sour1½ tbsp roughly chopped root ginger (peeled weight)2 large garlic clovespinch of garam masala (fresh if possible)pinch of ground cumin1 tsp chaat masala½ tsp ground turmeric2 tsp concentrated tomato puréesaltchilli powder to taste For the rolls 240g paneer, cut into small fingers 2cm wide x 5cm long2 tbsp vegetable oila small green bell pepper, thinly slicedgood handful of thinly sliced red onion ringsfreshly ground black pepper For the wrap 125g plain flour, plus more to dust1 tbsp vegetable oil6–8 tbsp water, or as needed For the tangy herb chutney 60g coriander leaves and some stalks2 tbsp lemon juice, or to taste20g mint leaves25g pistachios (shelled weight)salt½ garlic clove (optional)4 tbsp water
Slip sole in seaweed butter Sirloin steak with wasabi mayonnaise recipe INGREDIENTS 1 large sirloin steak 2 tbsp wasabi peas 1 tsp nanami togarashi (Japanese chilli and spice mix) 2 tsp wasabi paste the juice of ½ a lime 5 tbsp mayonnaise 1 pack baby pak choi, each halved, five of the leaves reserved for garnish 1 red chilli, sliced 3 tbsp hibachi sauce (Japanese steak sauce) METHOD Using a pestle and mortar roughly crush the wasabi peas. Dust the steak with the spice mix and set aside. Stir the wasabi paste and lime juice into the mayonnaise and place in a bowl, ready to serve. Heat a frying pan over a high heat and brush the steak with a little oil. Cook the steak to your liking, then remove and allow to rest. Arrange the pak choi leaves on a plate. Serve with the wasabi mayonnaise and a sprinkling of the crushed wasabi peas. Fillet of beef with cabbage and bacon Roast beef with Yorkshire pudding Sirloin steak with wasabi mayonnaise recipe Total time: 10 minutes
Danish sausage and potato casserole Ginger and coconut chicken stew recipe INGREDIENTS 2 tbsp coconut oil 1 shallot, finely sliced 1 leek, sliced in half lengthways and then cut into 1cm semicircles 1 large thumb of ginger, peeled and diced 8 chicken wings – preferably from free-range, corn-fed chickens 300ml coconut milk 250ml chicken stock 5 tbsp premium fish sauce 1 heaped tsp ground ginger 340g potatoes, peeled and cubed 1 courgette, cut into quarters lengthways and then into 1cm chunks 130g fresh or frozen peas a handful of coriander and/or Thai basil, chopped beansprouts (optional) 1 lime, quartered METHOD Heat a tablespoon of coconut oil in a large lidded pan over a medium heat, then add the shallot, leek and ginger and sweat for two minutes, until slightly translucent. Add the chicken wings and the second tablespoon of oil, if needed. Fry for two minutes on each side, until the skin is a light golden brown. Pour over the coconut milk and stir to combine.
Spiced vegetable pilaf with cauliflower, ginger and garam masala Warm new potato, broad bean and chorizo salad with garlic mayonnaise Baked salmon with hummus and herbs Pea, spinach and lamb soup Shanghai stir-fried chunky noodles Crushed butter beans and crisp rosemary croutons