Sweet and sour chilli prawns

Ingredients
500g large, raw peeled prawns
Bunch of spring onions, trimmed
3 tbsp sweet chilli sauce
3 tbsp tomato ketchup
1 tbsp Billington's Golden Caster Sugar
1 tbsp light soy sauce
1 tbsp rice wine vinegar or white wine vinegar
3 tbsp sunflower oil
2.5cm piece of ginger, cut into fine matchsticks
1 tsp cornflour
2 garlic cloves, crushed
1-2 medium-hot red chillies, deseeded and finely chopped
225-275g cherry tomatoes, halved
Method: How to make sweet and sour chilli prawns
1. De-vein the prawns if necessary, by inserting a cocktail stick into their backs about halfway along and hooking out the thin black vein with the tip.
2. Cut the green tops from the spring onions and cut them lengthways into thin shreds. Set aside for a garnish. Thinly slice the white parts of the spring onions on the diagonal. Mix the chilli sauce, ketchup, sugar, soy sauce and vinegar together in a small bowl.
3. Heat half the oil in a wok or large, deep frying pan. Add the ginger and cook for 30 seconds, then add the prawns and stir-fry for 2 minutes or until the prawns are just cooked through. Transfer them to a plate.
4. Mix the cornflour with 1 tablespoon of cold water. Return the wok or pan to the heat and add the remaining oil and the garlic and chilli. As soon as they start to sizzle, add the white spring onion slices and cherry tomatoes and stir-fry for 30 seconds. Add the chilli sauce mixture and the cornflour mixture and simmer for a few seconds until thickened and smooth. Return the prawns to the wok with the shredded green spring onion and toss everything together well. Serve with noodles or steamed white rice

CHILLI AND BEEF STIRFRY

Ingredients
200g Beef fillet, sliced
1 tbsp cornflour
2 tbsp groundnut oil
2 cloves Garlic, sliced
1 tbsp freshly grated Ginger
1 medium red chillies, seeds removed, finely chopped
1 red pepper, cut into chunks
1 tsp dark Soy sauce
1 tbsp light Soy sauce
1/2 tsp Sesame oil
1 tbsp hot vegetable stock
Method

1. Toss the beef slices in the corn flour and set aside.

2. Heat a wok over high heat and add the groundnut oil until it's smoking then add the garlic, ginger and red chili and stir quickly for a few seconds so they do not burn, add the beef slices and stir fry until browned.

3. Add the red pepper and a little freshly ground black pepper and stir fry until slightly softened. Finally pour in both soy sauces, the sesame oil and vegetable stock and heat until bubbling, if the sauce needs thickening then mix some cornflour with a little cold water and stir in to the sauce.

How To Make Chicken Jalfrezi

Step 1:
You will need:
2 tbsp Olive oil
1 medium Onion
2 Cloves garlic
1 Green chilli
3 cm of fresh root ginger
2 Chicken breasts
2 tsp Mild to medium curry powder or paste
¼ tsp Salt
1 tsp Tomato purée
120 ml Water
1 Green pepper
1 Teaspoon
1 Tablespoon
1 Chopping board for chicken
1 Chopping board for vegetables
1 Large sharp knife
1 Small sharp knife
1 Metal grater
1 Non-stick frying pan
some plates to hold the ingredients
1 Wooden spoon
Step 2:
Prepare
Finely chop a medium sized onion. Crush 2 cloves of garlic with the flat of a knife, and peel away the skin. Chop finely. Cut one green chilli in half, and, unless you want an incredibly hot curry, use the knife to take out the seeds. Chop finely Chilli juices can burn your skin so when you've finished, wash your hands. Remove the stalk from one green pepper, and cut it in half. Remove the seeds and the white inside and cut the flesh into small slices. Cut the rough outer skin from about 3 centimetres or 1 to 2 inches of root ginger. Then, grate. Chop two chicken breasts into small bite-size pieces. Wash your hands after chopping the meat.
Step 3:
Heat the oil
Heat a non-stick frying pan over a low to medium heat. Add about 2 tablespoons of vegetable oil.
HANDY HINT
For a richer curry, use 2 tablespoons, or 30ml, of butter instead of oil.
Step 4:
Start to fry
When it's hot, add the chopped onion, garlic and chilli. Fry for about four minutes or until the onions are soft and translucent, stirring occasionally.
Step 5:
Add flavour
Now add 2 teaspoons of curry powder or paste, 1 teaspoon of tomato purée, and 1/4 teaspoon of salt. Stir everything for about 30 seconds
Step 6:
Add the chicken
Add the chopped chicken to the pan, and cook for 3 minutes in the pan, until it's almost cooked. Stir continuously to stop it sticking.
Step 7:
Add water
Now add 125ml or 4 1/2 fl oz of cold water to the pan. Turn the heat down to a lower temperature, and simmer for 5 minutes. It should bubble gently. If you'd prefer a thinner sauce, you can add another 125ml of water and cook for 3 minutes longer.
Step 8:
Add ginger and pepper
Finally add the grated ginger and chopped pepper, and cook for another minute.
Step 9:
Check the chicken
If you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should be white all the way through, with no trace of pink. It should also be piping hot all the way through.
Step 10:
Serve
This dish is fantastic served either with basmati rice or with hot naan.

Bean curd in spicy chilli sauce

Ingredients
1 tbsp sunflower oil
1 tbsp chopped Garlic
2 tsp chopped fresh ginger
3 tbsp chopped Spring onions
1 tbsp hoisin sauce
1 tbsp tomato purée
2 tsp Chilli bean sauce
1 tbsp Low salt Soy sauce
1 tsp Sugar
½ tsp Sesame oil
3 tbsp water
450g firm bean curd

Method

1. Heat the wok and then add the oil, garlic, ginger and spring onions. Stir-fry for 30 seconds, then add the remaining ingredients except the bean curd. Simmer the mixture for 5 minutes.

2. While the sauce is simmering, cut the bean curd into 1-inch (2.5 cm) cubes. Add the bean curd to the sauce and simmer for another 3 minutes and serve at once

King prawn salad

Ingredients
500 g raw king Prawns
3 large, ripe, firm Tomatoes, diced
1 green pepper, de-seeded and diced
1 small Onion, diced
1 tbsp Cumin seeds
4 tbsp Olive oil
3 tbsp red wine vinegar
black pepper
Method

1. Bring a large saucepan of water to the boil. Add the king prawns and cook until they turn pink and curl up.

2. Drain the king prawns, plunge at once into a large bowl of iced water and set aside to cool. Peel the cooled prawns.

3. Toss together the peeled prawns, tomato, green pepper and onion.

4. Dry-fry the cumin seeds in a small, heavy-based frying pan stirring often until slightly browned.

5. Sprinkle the dry-fried cumin seeds over the king prawn salad.

6. Mix together the olive oil and red wine vinegar. Season with salt and freshly ground pepper.

7. Toss the prawn salad with the olive oil dressing. Serve.

Fish and Chips

You can't beat plump, succulent fish, deep fried in a crisp, light beer batter, served with a generous portion of freshly cooked chips. It is one of Britain's favourite meals. For a real treat, make your own. You'll find it far lighter and more delicious than any bought alternative.

Ingredients

125g self-raising flour, plus 2 tbsp

½ tsp salt

½ tsp baking powder

½ ground turmeric

200ml light beer

1.3kg large floury potatoes, such as Maris Piper

700g skinned Icelandic cod or haddock, preferably in one piece

2 litres (approx) sunflower or vegetable oil, for deep fryingLemon wedges, to serveSea salt flakes and freshly ground black pepper

Method
Sift 125g flour with the salt, baking powder and turmeric into a mixing bowl and make a well in the centre. Pour half the beer into the well and whisk the beer, gradually incorporating the flour from around the bowl to make a thick batter. Whisk in the remaining beer. Cover and leave to stand for 1 hour in the fridge.
Peel and cut the potatoes into 1.5cm thick slices then cut across each slice to make chunky chips. Put the chips in a bowl, pour in cold water to cover and leave until ready to cook. (You can prepare the potatoes several hours in advance.) Pat the fish dry with kitchen paper and cut into 4 chunky pieces. Season each piece on both sides. Cover and refrigerate until you are ready to cook.
Heat the oil in the deep fat fryer or pan with basket to 180-190°C. While the oil is reaching temperature, thoroughly drain the potatoes and pat dry using plenty of kitchen paper. Add half the potatoes to the pan and fry for 10-12 minutes until golden and tender. When ready, drain the chips on kitchen paper then tip into a roasting tin. Keep the chips hot in a moderate oven while frying the second batch, and the fish.
Remove the seasoned fish from the fridge and sprinkle with the remaining flour, turning them until they are coated in a fine dusting.
Before you start to fry the fish, check the oil temperature. You will probably need to reduce the heat as the oil will get hotter once the chips are removed. Dip 2 pieces of fish in the batter until completely coated.
Carefully lower the fish into the hot fat. Fry for about 4 minutes until crisp and golden. Drain on kitchen paper on a plate and keep warm while coating and frying the remaining pieces. Serve hot with the chips peas lemon wedges

Swahili prawns with coconut rice

Ingredients
For the prawns:
3 tbsp Olive oil
1 large Onion, finely chopped
3 cloves Garlic, finely chopped
2 cm Ginger, finely chopped
8 raw tiger Prawns, shelled
black pepper
juice of 2 limes
small bunch of Coriander, finely chopped
2 tbsp tamarind and coconut sauce
3 Tomatoes, peeled and very finely chopped
For the coconut rice:
2 tbsp Olive oil
¼ Onions, finely chopped
150g Basmati rice, washed and cooked
300ml coconut cream
small handful of Coriander, chopped

Method

1. Heat the oil in a frying pan over a medium heat and gently fry the onion, garlic and ginger for 1 minute.

2. Add the prawns, season with salt and freshly ground black pepper and stir in the limejuice and coriander.

3. Add the tamarind and coconut sauce and the tomatoes. Simmer the mixture for 2-3 minutes. Remove from the heat, cover and keep warm.

4. Meanwhile, cook the coconut rice. Heat the oil in a saucepan and gently fry the chopped onion until softened, but not brown. Add the rice and stir. Pour in the coconut cream and add enough water to just cover the rice. Cook for 15-20 minutes until the rice is soft and has absorbed all the liquid. Fold in the coriander and serve immediately with the Swahili Prawns.

Red Thai Chicken

IngredientsFor the Thai red curry paste

1 tbsp water

½ tsp lemongrass inner white finely chopped

¼ onion finely sliced3 garlic cloves

½ tsp cumin seeds

½ tsp ground ginger

½ tsp chilli flakes

½ tsp coriander seeds

For the chicken curry

2 tbsp olive oil

75g/2¾oz chicken cut into bite-sized piecessalt and freshly ground black pepper

150ml/5fl oz soya milk

25g/1oz sesame paste For the jasmine rice

100g/3½oz cooked seasoned jasmine riceTo servecoriander leaf

½ lime

Method

1. To make the paste, place all of the Thai red curry paste ingredients into a mini hand blender. Blend to a smooth paste.

2. To make the curry, heat half the oil in a frying pan and fry the chicken and season with salt and freshly ground black pepper.

3. Drain the juice off the chicken and set aside.

4. Heat the rest of the oil in a clean frying pan and fry the curry paste for two minutes.

5. Add the soya milk and sesame paste and bring to simmer.

6. Add the chicken and heat through for three minutes.

7. To serve, oil a small bowl and fill tight with the cooked jasmine rice, turn out in the corner of a large warm plate.

8. Spoon the curry to the side of the rice and garnish with the lime and coriander leaf.

Jamaican brown chicken stew

Ingredients
16 pieces chicken, (leg, thigh, breast), skinned
1 Lemon, juice only
1/2 tsp Salt
2 tbsp all-purpose seasoning, (see Cook’s note below)
1/2 tsp coarsely ground black pepper
2 tsp chicken seasoning, or extra all-purpose seasoning
400ml vegetable oil
3 Spring onions, chopped
2 Onions, chopped
1 Scotch bonnet chilli, seeded and chopped
1 clove Garlic, chopped
1/2 red Peppers, seeded and chopped
1/2 green Peppers, seeded and chopped
knob of Butter
To serve
Basmati rice

Method

1. Rub the chicken all over with the lemon juice to remove all traces of the skin.

2. Put the chicken in a non-metallic dish and sprinkle with the salt, all-purpose seasoning, black pepper and chicken seasoning. Using your hands, rub the seasonings in to give the meat a good flavour, then leave it in the refrigerator for 30 minutes or overnight, if you have time. (Be sure to wash your hands really well after touching raw chicken and meat.)

3. Heat the oil in a large, deep flameproof casserole until really hot.

4. Remove the chicken from the seasoning, reserving the seasoning mix. Add 6-8 pieces of chicken to the oil and fry gently for about 5 minutes on each side until the chicken is browned.

5. Remove the chicken from the casserole and carefully scoop out most of the oil, leaving just a small amount in the bottom.

6. Return the chicken to the casserole and add the reserved seasoning mixture, spring onions, onions, chilli, garlic and peppers. Pour in 450ml water, add the butter, then cover and simmer for 15 minutes until the liquid is reduced to a rich gravy.

7. Serve with basmati rice

Grilled lamb and halloumi souvlaki

Ingredients
300g Lamb, (such as leg of lamb), cut into cubes
200g halloumi cheese, cut into cubes
12 Padron Peppers, (or alternatively 6 red peppers roasted in olive oil, halved)
2-3 tbsp Olive oil
1 Lemon, juice and zest
For the mint pesto
8 stalks fresh Mint, leaves only
1 tbsp Rosemary, leaves
1 tbsp macadamia nuts, or blanched almonds
1 clove Garlic
squeeze lemon juice, to taste
3-4 tbsp Olive oil

Method

1. Put the lamb, halloumi and peppers in a large bowl and drizzle over the oil and lemon juice. Sprinkle the lemon zest, cumin, and salt, to taste, over and toss well to coat.

2. Thread the lamb, halloumi and peppers onto metal skewers, alternating the ingredients. Preheat a grill to hot while you make the pesto.

3. For the pesto: combine the mint, rosemary, nuts and garlic in a mini-food processor and blend to a paste. Add salt, pepper and lemon juice, to taste, and enough oil to bring the mixture to the consistency of pesto.

4. Put the skewers on a tray under the hot grill and cook for about 5-8 minutes, or until golden-brown on all sides and the meat is cooked through.

5. To serve, arrange the skewers on two plates and drizzle over the pesto.

Lamb kebabs with cumin and coriander

Ingredients
450 g shoulder or leg of Lamb, off the bone, fat removed, cut into 3cm chunks
150ml natural Yogurt
1 tsp ground Coriander
pinch of black pepper
½ Lemon, juice only

For the cucumber and tomato raita

250 ml Greek yogurt
½ Cucumber, deseeded and finely diced
4 tomatoes or 16 cherry tomatoes, chopped
2 tbsp chopped coriander or Mint
1 tsp ground Cumin seeds

Method

1. For the lamb: mix together the yogurt, coriander, cumin, black pepper and lemon juice. Place the lamb in the marinade, mix well, and leave to sit for at least an hour.

2. When you are ready to cook the lamb, take it out of the marinade and season, but do not wipe it clean.

3. Thread onto metal skewers, or use wooden satay sticks that have been soaking in water for an hour (to prevent them catching fire).

4. Grill for 5-10 minutes on a barbecue, turning them and basting with the marinade every so often.

5. For the cucumber and tomato raita: mix the yogurt, cucumber, tomatoes, herbs and cumin together. Season to taste. Serve with the kebabs

Pork and chorizo kebabs

Ingredients
2 pork tenderloins, each about 350-450g
2 thick slices Granary bread
200g thin piece chorizo, cut into 24 slices
6 tbsp olive oil
1/2 tsp paprika
1 tbsp chopped fresh sage
Vegetable oil, for brushing

Method:

How to make pork and chorizo kebabs
1. If using wooden or bamboo skewers, soak 6 in cold water for at least 30 minutes.
Tip
Serve with couscous, grilled tomatoes and rocket.
2. Meanwhile, trim the pork of any excess fat, then cut into bite-size cubes, giving 24 pieces in all. Cut the bread into 24 cubes, slightly smaller than the pork. Thread 4 pork pieces, 4 bread pieces and 4 chorizo slices alternately onto each soaked skewer.
3. Mix the olive oil with the paprika, sage and some seasoning, and brush over the skewers, making sure you soak the bread well.
4. Brush the cooking grate with a little oil. Barbecue the skewers directly over a medium heat source for 10-12 minutes – turning halfway and brushing with any remaining paprika oil – until cooked through.

Chicken & avocado salad

Ingredients
cooked roast chicken , pulled into chunks, skin and bones discarded
½ cucumber , peeled, seeded and sliced
avocado , peeled and cut into chunks
apple , grated
3-4 tbsp Greek yogurt
100g watercress and spinach salad
extra-virgin olive oil
½ lemon , juiced

method
Toss the chicken, cucumber, avocado and apple with the Greek yoghurt and season.
In a separate bowl toss and dress the salad leaves with olive oil and lemon juice. Combine and serve.

Aubergine salad

perfect with the BBQ

Ingredients
3 Aubergine
1 clove Garlic, finely chopped
50ml red wine vinegar
50ml Olive oil
black pepper
1/2 red peppers, finely sliced
0.5 green peppers, finely sliced


Method

1. Set the oven to 200°C/gas 6. Prick the aubergines all over with a cocktail stick or skewer and place them on a baking tray. Cook for 20 minutes, until soft.

2. Peel off the skin, remove the seeds and discard them. Roughly chop the flesh and place it into a large bowl.

3. Add the garlic, red wine vinegar and olive oil and stir. Season to taste and add the peppers.

4. Cover the mixture and leave in a cool place to marinate for about 2 hours before serving.

Turkey Burgers with Guacamole and Potato Wedges

Ingredients
260 g sweet potatoes, peeled and cut into wedges
1½ tbsp olive oil
1 large avocado, mashed
3 tomatoes, chopped into small pieces
Half an 85g bag watercress, chopped
1 tbsp natural live yogurt
4 turkey steaks (approx 100g each)
1 tsp mild chilli powder
4 large malted grain baps
4 lettuce leaves

Method
Coat the potato wedges with 1 tbsp of oil, then spread onto a baking sheet. Bake the wedges in a preheated oven 200°C/180°C fan/Gas 6 for 30 minutes, turning regularly until browned.
Mix the avocado, tomatoes,watercress and yogurt together to form a guacamole, then season.
Sprinkle each side of the turkey with chilli, add to a large pan with the rest if the oil and cook for 3 minutes on each side.
Cut the baps into halves and spread the guacamole onto each half. Add a turkey breast and a lettuce leaf and serve with potato wedges.

Shepherds pie

you will need
2 tbsp Bacon, fat (or dripping, or 1 tbsp sunflower oil and 1 tbsp butter)
1 Onions, chopped
2 Carrots, finely diced
2 sticks Celery, finely chopped
1 Bay leaves
3 sprigs Thyme
2 tbsp Parsley, chopped
675g minced lamb, (or beef for a cottage pie)
1 tbsp plain flour
2 tbsp tomato ketchup
1 tbsp Worcestershire sauce
1 pinch black pepper
For the topping:
900g Potatoes, cooked in their skins
60g Butter
150ml Milk
1 pinch Nutmeg, freshly grated
Method

1. Take a large, deep frying pan and heat half the fat in it. Add the vegetables, and fry gently, until patched with brown. Scoop them out onto a plate.

2. Raise the heat under the pan and add half the mince. Pat it down flat and leave to fry without disturbing for several minutes until the underneath has browned properly. Then break it all up, turning it over. Repeat the browning process, and then lift the mince out of the pan with a slotted spoon. Repeat with the remaining mince.

3. Drain off excess fat and return the mince and vegetables to the pan. Sprinkle over the flour and stir for about 30 seconds. Add the herbs (tie bay leaf and thyme in a bundle for easy retrieval at the end of the cooking time), enough water to cover, the tomato ketchup and Worcestershire sauce. Season with salt and freshly ground black pepper.

4. Simmer for about 45 minutes - adding a little more water if it is drying out. By the time it is cooked, the mince should be succulent and thickened. Adjust seasoning, then tip into a pie dish and leave to cool.

5. While the mince is cooking, heat the oven to 220C/gas 7 and bake the whole potatoes in the oven until tender. Turn the heat down to 190C/gas 5.

6. Scoop the potato flesh out of the skins, and mash with 45g of the measured butter and enough hot milk to give a mash which is fairly soft, but still hold its shape.

7. Dollop the mashed potato over the mince, then spread down lightly in an even layer. Use the prongs of a fork to make patterns on the surface. Dot with the remaining butter.

8. Bake for around 30 minutes until the top is browned and the juices from the meat are bubbling up round the edge.

Pineapple Upside-Down Cake

Topping:

1/4 cup butter or margarine

2/3 cup firmly packed brown sugar

1 (1-pound, 4 ounce) can sliced pineapple
Maraschino Cherries

1/4 to 1/2 cup chopped nuts
Preheat oven to 350 degrees F. In a 10-inch cast-iron frying pan or a 9x2-inch cake pan over low heat, melt butter or margarine. Stir in brown sugar until blended. Remove from heat. Drain pineapple, reserving 2 tablespoons syrup. Arrange pineapple slices onto top of sugar mixture. Place a maraschino cherry in center of each slice. Sprinkle with chopped nuts.

Cake:

1 cup all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt 1 egg, room temperature

1/2 cup milk 1/4 cup vegetable shortening

1/4 teaspoon grated lemon zest

1 teaspoon fresh lemon juice

1 teaspoon pure vanilla extract
In a large bowl, combine flour, sugar, baking powder, and salt. Add egg, milk, and vegetable

shortening;

beat 2 minutes. Add reserved pineapple syrup, lemon zest, lemon juice, and vanilla extract; beat 2 minutes. Pour over pineapple slices in frying pan, spreading evenly.
Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve warm.
Makes 8 servings.

How To Make Rib Eye Steak

step 1:
300 g rib eye steak
60 ml olive oil
salt and pepper
1 cast-iron grill pan
1 brush
tongs
1 tray
1 spoon
Step 2:
Preheat the pan
Begin by placing the grill pan over a high heat and allow it to become very hot.
Step 3:
Brush with oil
Now brush both sides of the steak with a light coating of oil and season both sides with salt and pepper to taste. It's always a good idea to season your steak just before cooking it. Otherwise, the salt with draw the all moisture out of the meat and will affect the taste.
Step 4:
Grill the steak
Now that the grill pan is really hot, place the rib eye onto it. If you are using a regular frying pan, pour a little oil on it before adding the steak. Then cook the meat until the bottom is crispy and brown. You can check to see how it's cooking, by turning one end up, to see how the crust is building up. Brush once more with oil and turn it over to the other side. Don't ever turn the meat more than once. It makes it very tough. Now reduce the heat to medium. The cooking time will depend on the type of pan you use, the steak's thickness, and how well done you like your steak.
Step 5:
Test for readiness
Try this test to tell when your steak is done. Hold open your hand in a relaxed manner, just as our chef is doing. For a rare steak, gently push in the fleshy part just under the thumb. Your meat should have that same consistency. For Medium rare, push just slightly under the rare point. For medium, push half way down the fleshy part of your thumb. For medium well, slope down towards the dent in the wrist and gently push just before you hit the bone. And for well done, push onto the bone. Make the comparison, by prodding the steak with your tongs.
Step 6:
Remove and rest
When ready, remove the rib eye from the pan with your tongs and place it immediately onto a rack. A tray will do, with a spoon inverted to act as a rack, if you don't have one. This will stop the meat from steaming and will keep it just as you cooked it. It is important to let the steak rest a minute or so before serving. This will allow the juices to disperse throughout the steak, enhancing its flavour.
Step 7:
Serve
Your juicy rib eye is now ready to serve. Try it with French fries, vegetables, or even roasted potatoes

a perfect roast beef dinner

What is Sunday without a traditional roast beef dinner? This recipe teaches you how to cook the meat to your desired taste and gives you the perfect start to a wholesome meal. Appreciate my Roast Beef recipe.

You Will Need
2 kg beef sirloin
4 tsp wholegrain mustard
2 tsp olive oil
salt
fresh black pepper
A bunch of chopped fresh rosemary

Step 1:
Preheat the oven
Before cooking this dish, you will need to preheat the oven to 245ºC or gas mark 9.
Step 2:
Prepare the meat
Clean any fat or sinew. Then, leave the beef to reach room temperature for at least two hours prior to cooking.
Mix the mustard, olive oil, and herbs in a bowl. Then smear it all over the surface of the meat until evenly covered.
Season the beef with salt and freshly ground black pepper.
Step 3:
Place the beef in the oven
Place the roasting tin in the middle of the oven and leave it for 15 minutes. Make sure the meat is above the tray, so the juices collect in the tray underneath.
Step 4:
Test to see if your beef is ready
For a rare roast, after 15 mins take the temperature of the meat. It should be around 54ºC.
For medium rare take the temperature after 20 mins, it should be around 60ºC.
For medium , wait 30 mins and test for 65ºC.
For well done, 40 mins and 75ºC.
Step 5:
Let the meat sit
Take the beef out and let it sit at room temperature for 15 minutes on the rack. Don't worry, it won't cool down during this time! This is to allow the juices to seep back into the meat and make it that bit more succulent.
Step 6:
Carve and serve the roast beef
The time has arrived to carve and serve. Remember to use a good, sharp carving knife to cut the meat properly.
Step 7:
Complete your roast dinner
To complete your traditional roast, i suggest you add the following: Yorkshire pudding is a typical companion to roast beef; roast potatoes; a variety of vegetables such as steamed carrots, roast parsnips or whichever take your fancy, and of course, gravy

Spicy pork with tomato sauce

Ingredients
2 pork tenderloins, well trimmed of fat and sinew
For the marinade:
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp pimenton (hot smoked paprika)
2 cloves garlic, peeled and crushed
Finely grated zest of 1 lemon
Leaves from a few sprigs of thyme
Sea salt and freshly ground black pepper
For the tomato sauce:
120ml extra virgin olive oil
2 small onions (ideally Spanish), finely chopped
8 large ripe plum tomatoes
1 bay leaf
1 tsp unrefined light brown sugar
Sea salt and freshly ground black pepper or pimenton

Method

1. To make the marinade, mix all the marinade ingredients in a medium bowl. Add the pork tenderloins and turn to coat in the marinade. Cover and chill for 1 - 4 hours, or overnight.
2. To prepare the sofrito, heat the oil in a medium sized saucepan, add the chopped onions and season with salt and pepper. Cook over a medium to low heat for 25-30 minutes until the onions are soft, tender and beginning to turn a lovely light brown colour. If they look in danger of burning, add a tablespoon of water and keep cooking over a low heat.
3. Cut the tomatoes in half and grate the open face over a large bowl. Discard the skins. Add the tomatoes and bay leaf to the onions and cook for another 20 minutes until the sauce is rich and thick, stirring regularly. Season with salt and pimenton or pepper and add a little sugar to sweeten if liked.
4. While the sofrito is cooking, drain the pork from the marinade and either chargrill, pan-fry or barbecue the whole tenderloins until browned and seared on all sides. Place on a baking tray and finish cooking in a preheated oven at 180°C/Gas mark 4 for 8 - 10 minutes until cooked through but not dry.
5. Divide the sofrito between four warmed dishes, slice the pork and arrange on top. Garnish with fresh flat leaf parsley. Serve with crusty bread, rice or potatoes.

Mexican Bean Melt

stuff u need

2 tbsp oil
1 red onion, sliced
1 red pepper, sliced
1 green pepper, sliced
1 x 415g Discovery Refried Beans
8 x Discovery Wholemeal Tortillas
100g Cheddar cheese, grated
To serve: crisp green salad

method

1. Preheat oven to 175C.

2. Heat oil in a large frying pan and fry onion and peppers until lightly browned.

3. Spread refried beans over half of each tortilla, top with the pepper mixture and sprinkle with cheese.

4. Fold over to make semi-circles.

5. Place on a baking tray and cook for about 10 minutes or until the cheese is melted.

6. Serve immediately with salad.

Spiced Lamb and Apricot Pilau

Ingredients
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, crushed
500 g neck of lamb, cut into cubes
1 tsp turmeric
1 tsp ground cumin
1 tsp cinnamon
1 tbsp grated fresh root ginger
225 g Brown Rice
400 g canned chopped tomatoes
300 ml vegetable stock
125 g ready to eat dried apricots
50 g raisins
Seasoning
3 tbsp toasted flaked almonds

Method
Heat the oil in a large saucepan add the onion, garlic and lamb and cook for 5 minutes or until the onion has softened and the lamb browned.
Stir in the turmeric, cumin, cinnamon and ginger then cook for 1 minute to release their flavour.
Add the rice and cook for 1 minute to coat well. Add the tomatoes and half the stock and then stir in the fruit. Cover and cook gently for 10 minutes checking the mixture from time to time adding more stock.
Add the remaining stock and cook for 30 to 35 minutes or until the rice is tender and the stock absorbed you may need to add more liquid if it becomes dry.
Season to taste. Leave to stand for 5 minutes. Serve sprinkled with the toasted almonds.

Mackerel with Apple and Sultana Stuffing

Ingredients

4 x 170g (6oz) mackerel fillets, fresh or defrosted

1 apple, cored and chopped55g (2oz) sultanas

1 x 5ml spoon (1 teaspoon) fresh tarragon, chopped

2 x 15ml spoon (2 tablespoons) lemon juice

15g (half an oz) butter or margarine

55g (2oz) porridge oatssalt and black pepper

Method

Microwave Power: 800 WattPlace apples, sultanas, tarragon, lemon juice and butter in a bowl.
Cover and cook on HIGH for 2 minutes until apple has softened a little. Stir in porridge oats and season.
Place mackerel on board, skin side down and divide the filling in four. Spread over mackerel fillets and roll up fish from head to tail.
Secure rolls with wooden cocktail sticks and place in a suitable shallow dish.
Cover and cook on HIGH for 5 minutes. Allow to stand covered for 2 minutes.
Serve with a selection of vegetables.

BBQ chicken with salbitxada sauce

Ingredients
For the chicken

1 X 1.5kg chicken

4 cloves Garlic, peeled, chopped

1 red chilli, finely chopped

1 tsp Coriander seeds1

tsp sea salt

125ml extra virgin Olive oil

1 tbsp sherry vinegar

2 tbsp lime juice

2 tbsp orange juice

For the salbitxada sauce

3 Tomatoes, peeled, seeds removed, finely chopped

1 roasted red pepper, peeled, diced

30g blanched Almonds, toasted, roughly chopped

1/2 tsp dried red chilli flakes

1/2 tsp Paprika

3 cloves Garlic, peeled, crushed

1 tsp finely grated lemon zest

2 tbsp chopped fresh flatleaf Parsley

1 tbsp sherry vinegar125ml extra virgin Olive oil

For the couscous and pea salad

225g Couscous

375ml chicken stockpinch Saffron

150g fresh Peas

1 red pepper, seeds removed, diced

100g green olives, pitted, chopped

For the salad dressing

2 tbsp extra virgin Olive oil

1 tbsp lemon juice

1 tbsp orange juice

1 tbsp sherry vinegar

Method
1. For the chicken: remove the backbone from the chicken by cutting either side of the bone. Flatten out with the palm of your hand, then slash the chicken breast in a few places on each side with a sharp knife. Place the chicken into a dish, cover and set aside in the fridge.

2. Pound the garlic, chilli, coriander seeds and salt to a paste together in a mortar. Transfer the paste to a bowl. Heat the olive oil in a pan until shimmering, then carefully pour the oil over the paste. Add the sherry vinegar, lime juice and orange juice and mix well to combine. Season with freshly ground black pepper, then pour half of the mixture over the chicken and leave to marinate in the fridge for one hour.

3. For the salbitxada sauce: place all of the salbitxada ingredients, except for the olive oil, into a bowl. Heat the olive oil in a pan until shimmering, then carefully pour over the tomato mixture. Pulse to a chunky puree in a food processor.

4. For the couscous and pea salad: place the couscous into a large heatproof bowl. Bring the stock and saffron to the boil in a pan, then pour over the couscous, cover the bowl with cling film and leave to soak for five minutes. Fluff up the grains with a fork, then stir in the red pepper, peas and olives.

5. For the dressing: whisk together the olive oil, lemon and orange juices and sherry vinegar. Season, to taste, with salt and freshly ground black pepper. Drizzle the dressing over the couscous, then set aside for 20-30 minutes. Stir in the parsley.

6. Heat a barbecue to a high heat. Place the chicken cut-side down on the rack, close the lid and cook for 30 minutes, or until the chicken is cooked through. (If not using a barbecue, preheat the oven to 220C/gas mark 7 and cook for 30 minutes, or until cooked through.)

7. To serve, spoon the couscous onto serving plates. Carve the chicken into thick slices and divide between the plates, then serve the salbitxada sauce alongside

Leg of lamb with couscous

Ingredients
For the lamblamb's leg, (about 3kg), boned and butterflied

5 sprig of rosemary

1 bulb Garlic, cut in half around the middle

1 unwaxed Lemon, juice and zest

50ml Olive oil

l8 flatbreads, to serve

For the Moroccan couscous

100g raisins, soaked overnight in 100ml vin santo (Italian dessert wine), drained

500g Couscous

1 tbsp extra virgin Olive oil

1/2 pomegranate, seeds only

500ml lamb or chicken stock

100g unsalted butterbunch flat-leaf Parsley, chopped

Method
1. For the lamb: put the lamb in a large dish and rub it all over with the rosemary, garlic, lemon zest, and sea salt and pepper; then rub in the olive oil and half of the lemon juice. Cover and leave to marinate for at least 2-3 hours (or overnight) in the fridge, turning occasionally.

2. Remove the lamb from the marinade, pat dry with kitchen paper and season with a little more salt and pepper. Set aside until the meat has reached room temperature. Meanwhile, heat a barbecue or grill until hot.

3. Grill or barbecue the leg of lamb for 12-15 minutes on each side (allow 12 minutes for meat that is pink in the centre, 15 minutes if you prefer it well done). Remove from the heat and transfer to a large platter or carving board.

4. Squeeze over the remaining lemon juice and cover with tin foil. Leave the lamb to rest for 15 minutes or more in a warm place.

5. For the Moroccan couscous: mix the raisins, couscous, olive oil and pomegranate seeds in a bowl and bring the stock to a simmer in a pan.

6. Pour the hot stock into the couscous and stir in the butter and some pepper. Mix thoroughly and cover tightly with cling film. After 2-3 minutes, remove the cling film and scatter over the chopped parsley.

7. Put the flatbreads on the barbeque and cook for a minute on each side to brand with bar marks.

8. Fluff up the couscous with a fork and add salt and pepper, to taste, if necessary.

9. Slice the lamb and serve with the flatbreads and Moroccan couscous.

Strawberry Mallow Dessert

INGREDIENTS
165 g sliced fresh strawberries
4 g sugar
30 g miniature marshmallows
60 g sour cream

DIRECTIONS
Place strawberries in a bowl and sprinkle with sugar; stir. Let stand for 5 minutes. Add marshmallows and sour cream; stir to coat.

Spoon into dessert dishes.

Spicy Beef Curry

Ingredients
2kg good quality lean rump steak cut into cubes
Sea salt and freshly ground black pepper
4 tsp garam masala
4 tbsp natural yoghurt
4–5 tbsp light olive oil
4 large sweet onions, peeled and finely chopped
4 garlic cloves, peeled and grated
5cm knob of fresh root ginger, peeled and grated
4 tbsp tomato purée
2 tbsp caster sugar or to taste
2 x 400g tins chopped tomatoes
800ml beef stock
Handful of coriander, leaves separated, stalks finely chopped
6–8 cardamom pods
15–20 curry leaves
6 long chillies finely chopped



For the spice mix:
4 tsp cumin seeds
4 tsp coriander seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
4 tsp mild curry powder





1.Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry.
2. For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Tip into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well.
3.Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chilli, ginger and a little seasoning. Add the sugar to help caramelise the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.
4.Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 mins or until the beef is tender.
5.To serve, ladle the curry into warm bowls and scatter over the coriander leaves. Accompany with a steaming bowl of basmati rice

Turkey and ham pieces in a creamy sauce with cheesy crumble topping

What you need
50g butter

1 onion, finely chopped

2 tablespoons plain flour

350ml chicken or vegetable stock

2 tablespoons sunflower oil

1 x 1cm thick gammon steak, cut into cubes

500g pack diced turkey thigh

198g can sweetcorn

Freshly ground black pepper

125g plain flour, sieved

25g parmesan cheese, finely grated

Method
Preheat the oven to 200°C, 400°F, gas mark 6.
To make the sauce, melt 25g of the butter in a saucepan then gently cook the onions until they are softened.
Add the flour and cook for a further minute.
Remove the pan from the heat and gradually add the stock a little at a time, stirring well.
When all the stock has been added, bring to the boil and simmer for 1 minute.
For the filling, heat the oil in a frying pan and stir-fry the gammon and turkey for approximately 2-3 minutes, until it is sealed on all sides.
Add the gammon, turkey and sweetcorn to the sauce and season to taste. Pour into an ovenproof dish.
To make the topping, place the flour in a bowl and rub in the remaining butter until it resembles breadcrumbs. Mix in the parmesan cheese and sprinkle over the top of the turkey mixture.
Bake in the oven for 30 minutes until the topping is golden brown.

Mexican Beefburgers with Tortillas and Avocado Salsa

Ingredients
For the burgers
500 g pack lean steak mince
3 shallots or small onions, chopped
2 cloves garlic, finely chopped
2 fresh red or green chillies, deseeded and finely chopped
1 tsp paprika
Chilli powder to taste
¼ tsp ground cumin
2 tbsp chopped fresh coriander
1 tsp salt
Freshly ground black pepper

Method
Place the mince and all the burger ingredients, including the fresh coriander into a large bowl and mix together very well with your hands. Season with the salt and plenty of pepper, then mix again (or mix all the ingredients together using the plastic blade of a food processor). Form into four large or eight medium burgers. Set aside.
To make the salsa, mix together the avocado, tomatoes, onion and chillies. Add grated lime zest and the juice of half the lime. Season with more lime juice and/or salt, cumin and sugar to taste. Stir in the chopped coriander and 1-2 tbsp olive oil. Set aside.
Brush the burgers with the remaining oil on both sides and either grill or fry in a non-stick pan over a medium-high heat for 4-5 minutes each side for the large burgers or 3-4 minutes each side for the smaller ones. They should be well-browned on the outside and cooked but still juicy on the inside, with no trace of pink remaining.
Place everything on the table and let each person fill their own tortilla with the burgers, salsa, soured cream, lettuce and cucumber to taste.

CUSHY'S SPICY CHICKEN BURGER WITH CHEESE

Ingredients
250 g leftover chicken
Handful coriander leaves
Small piece of fresh ginger
1 chilli, seeds removed and finely chopped
Sweet chilli sauce for dipping and salad to accompany
Ground Black peppercorns
Salt
100g Breadcrumbs
1 Egg
Sunflower oil

Method
1.Process the chicken in a food processor until finely chopped. Add the egg, breadcrumbs, coriander, ginger and the chopped chilli.

2.Process until the mixture is smooth, season well.

3.Using wet hands, divide the mixture into 8 small balls and lightly flatten, toss in a little plain flour.

4.Shallow fry in sunflower oil until golden on each side and serve with sweet chilli sauce for dipping and a crispy salad.

5.add mayo and burger sauce if required enjoy

Really Easy Noodles

Ingredients
250 g egg noodles
1 onion, thinly sliced
1 clove garlic, sliced
1 tbsp vegetable oil
2 tbsp Thai red curry paste
220 g water chestnuts, drained and quartered
200 g cooked peeled prawns
300 g beansprouts
Roasted peanuts
Fresh coriander

Method
1.Cook egg noodles according to pack instructions, then drain.
2.Stir-fry the onion and garlic in the vegetable oil.
3.Add the Thai red curry paste, chestnuts, prawns and the bean sprouts.
4.Add the noodles and enough boiling water to moisten.
5.Serve topped with roasted peanuts, if wished, and garnish with coriander.

French sausage and bean stew

Ingredients
150 g dried haricot beans
1 tbsp olive oil
1 x 200 g pack lightly salted bacon bits
4 traditional pork sausages
1 onion, finely chopped
2 garlic cloves, crushed
1 carrot, diced
1 celery stalk, finely sliced
1 bay leaf
2 vegetables or chicken stock cubes
Salt
Freshly ground pepper
1 tbsp finely chopped fresh parsley

Method
Soak beans overnight in cold water. Drain, rinse, put in a pan and cover generously with cold water – bring to the boil. Simmer gently for 45 minutes.
Meanwhile, heat the oil in large frying pan over a medium heat. Cook the bacon and sausages for 6-8 minutes, until golden brown, then lift out the sausages and set aside.
Add the onions, garlic, carrot, celery and bay leaf to the pan. Sauté gently for 5 minutes then tip the mixture into the beans. Crumble the stock cubes into the pan and put in the whole sausages – add water, if necessary. Bring to the boil. Partially covet pan with a lid and simmer for 20 minutes. Season to taste with salt and pepper.
Lift the sausages from the stew and slice thickly. Return to the pan, stir in the parsley and serve.

Crispy Topped Macaroni Cheese

Ingredients
500 g macaroni
40 g butter
40 g plain flour
1 tsp mustard powder
600 ml milk
175 g full flavour cheddar cheese, grated
25 g potato crisps, crushed
Salt and ground white pepper

Method
Preheat the oven to 200C, 400F, Gas 6. Use a large saucepan to cook the macaroni in lightly salted boiling water according to pack instructions. Drain carefully in a colander.
Melt the butter in another saucepan and stir in the flour and mustard to make a paste. Cook over a low heat for 1 minute, stirring all the time.
Slowly whisk in the milk a little at a time until smooth, then simmer the sauce until thickened.
Stir two-thirds of the cheese into the sauce, then mix in the macaroni and season to taste.
Transfer the macaroni cheese to a baking dish, scraping out all the sauce with a wooden spoon, then level the top flat.
Sprinkle over the crushed crisps. Cover with the remaining cheese and cook in the oven for 20 minutes until golden and bubbling.

Onion Bhaji

Ingredients
2 onions (large yellow or white)
1/2 cup vinegar
2/3 cup flour
1 teaspoon cumin powder
1/2 teaspoon turmeric
1/2 teaspoon chili powder (optional)
1 teaspoon salt (or to taste)
1 quart vegetable oil

1.Peel the onions and slice them so they form rings. Slices should be as thin as possible (1/8 to 3/16"). Cut the rings to form strands about 1-2" long.

2.Put onion in a large mixing bowl, add spices and salt and mix thoroughlly. Put about half of the vinegar in and gradually stir in the flour until it is possible to form 1 1/2 to 2" balls with the mixture. Use flour and remaining vinegar to adjust consistency.

3.Heat the oil in a suitable deep fryer or pan (careful to avoid overflow when placing food in the oil. Also have a large water-soaked towel nearby in case of spillage onto the burner). Heat to 350°F.

4.Form the onion/flour mixture into 1 1/2 to 2" balls and carefully place them in the oil using a metal spoon or suitable tool. Only fry enough at one time such that they don't stick to eachother. Fry to dark golden brown.

5.Remove cooked bhajis from oil and drain as with other fried foods. Serve on absorbent towel to soak up excess oil.

.Beef Chow Mein

ingredients

8 ounces fresh thin Chinese egg noodles* (also called Hong Kong noodles; not wonton noodles)
1 (1/2 pound) piece flank steak
1/4 teaspoon sugar
1/4 teaspoon Asian sesame oil
2 tablespoons soy sauce
2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
2 tablespoons oyster sauce*
2 teaspoons cornstarch
1/4 teaspoon white pepper
1/2 cup reduced-sodium chicken broth
1/2 cup peanut or vegetable oil, plus
2 tablespoons peanut or vegetable oil
1 teaspoon finely chopped peeled fresh ginger
1 teaspoon finely chopped garlic
3 scallions, cut into 2 1/2-inch pieces
5 ounces fresh shiitake mushrooms, stems discarded and caps quartered
6 ounces choy sum, cut into 2 1/2-inch pieces or 1-inch-wide broccoli florets

How to cook
1.Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to eparate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.

2.Cut steak with the grain into 1 1/2- to 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices and put in a medium bowl. Using your hands, toss beef with sugar, sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch. Let beef marinate at room temperature while preparing remaining ingredients.

3.Stir together remaining 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.

4.Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.

5.Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.

6.Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Pour 1 tablespoon peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.

7.Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender). Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. Add beef and stir to coat. Return mixture just to a boil, then pour over noodle cake.

Golden Chicken with Spicy Refried Beans

Stuff you need
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon freshly ground pepper
1/4 teaspoon kosher salt
1 pound chicken tenders
3 teaspoons canola oil, divided
1 small onion, chopped
1 jalapeno pepper, chopped
2 (15 ounce) cans white beans, rinsed
3/4 cup diced tomatoes with green chiles or tomato salsa
1/4 cup shredded Monterey Jack or Cheddar cheese

Method
1.cumin, coriander, pepper and salt in a medium bowl. Add chicken and toss to coat.

2.Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and saute until golden brown and just cooked through, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm.

3.Reduce heat to medium and add the remaining 1 teaspoon oil to the pan. Add onion and jalapeno and cook until beginning to soften, 1 to 2 minutes. Add beans, tomatoes (or salsa) and any accumulated juices from the chicken; cook, stirring often, until heated through, about 3 minutes. Transfer the bean mixture to a medium bowl and mash with a potato masher until creamy but still slightly chunky. Stir in cheese. Serve with the chicken

Samosa lamb

samosa pastry

don't have to make your own pastry. You can simply buy some ready-made pastry from the shop. For samosas you want to fry, use Filo Pastry and for samosas you want to cook in the oven use Puff Pastry.
This recipe will make enough pastry for 24 samosas and you will need:
225gm. plain flour

2 tspn. salt

2tblspb. vegetable oil

80 ml warm water.
Mix flour and salt into a bowl. Make a well into the centre and add the oil and enough water to make a firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.
Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.
Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.
Fill the cases with a tblpns of your chosen mixture and press the two dampened edges together to seal the top of the cone.Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel.

Lamb Samosa FIlling
500g minced lamb

1 onion

2 cloves of garlic crushed

1teaspon curry powder

½ easpon chilli powder

1 teasmon ground tumeric

½ teaspon gorund roasted cumin seeds

1 fresh chilli finaly diced1 tspn chopped mint or corriander
½ tspn fresh grated gingersalt and ground pepper to tastejuice of half a lemon

Lamb, chickpea & spinach curry with masala mash

Ingredients
1 tbsp oil
500g lean lamb stewing cubes
1 red onion , sliced into half moons
1 cm piece ginger , peeled and finely chopped
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander
400g can tomatoes
200g can chickpeas , washed and drained
1 tsp garam masala
100g spinach , roughly chopped
700g potatoes , peeled and quartered
1 tbsp korma curry paste (we used Patak's)
100ml thick yogurt

method

1.Ready in 1 hr 45 mins
Heat the oil in a large frying pan, cook the lamb until browned all over for about 10 mins, then remove from the pan. Cook the onion in the same pan until golden brown, about 5 mins. Stir through the ginger, garlic, cumin and coriander, then cook for 2 mins more until you smell the spices. Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over a gentle heat for 11⁄2 hrs until the meat is really tender. Top up with a little boiling water if the sauce becomes too dry. Add in the chickpeas and garam masala, then simmer for 5 mins more. Stir through spinach and cook until wilted slightly then season to taste.

2.Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes until softened, about 15 mins. Drain and mash. Stir through the curry paste and yogurt, and serve alongside the curry.

Barbecued Chicken Tikka Masala

Chunks of chicken are marinated in yoghurt and spices, cooked on the barbecue, then served in a creamy tomato sauce. Perfect with basmati rice or warm pitta bread.

Ingredients

For the marinade:
225g (8 oz) plain yoghurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh root ginger
2 teaspoons salt, or to taste
3 chicken breast fillets, cut into chunks
4 long skewers

For the sauce:
1 tablespoon butter
1 clove garlic, minced
1 green chilli, finely minced
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons salt, or to taste
225g (8 oz) passata
1 (227ml) pot double cream
large bunch fresh coriander, freshly chopped

Preparation method
1.In a large bowl, combine yoghurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne pepper, black pepper, fresh ginger and 2 teaspoons salt. Stir in chicken, cover and put in the refrigerator for 1 hour.

2.Preheat barbecue (alternatively, cook chicken in a griddle pan).

3.Thread chicken onto skewers and discard remaining marinade. Cook until chicken is cooked through, about 5 minutes on each side.

4.Melt butter in a heavy frying pan over medium heat. Saute garlic and chilli for 1 minute. Add 2 teaspoons cumin, paprika and 2 teaspoons salt. Stir in tomato passata and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add cooked chicken and simmer for 10 minutes.

5. Transfer to a serving platter and garnish with fresh coriander.