Warm Potato Salad

What a wonderful divergence from cold potato salad tossed with mayonnaise!

4 1/2 lbs. baby potatoes
4 scallions, finely sliced
1 tbs. garlic-infused olive oil
8 slices bacon, sliced
1-2 tsp. white vinegar
1 tbs. wholegrain mustard

Bring a pan of water to a boil and tip in the potatoes. Cook for 20 minute, or until tender. Drain and put into a large bowl with the scallions.

Heat the oil in the same pan and add the bacon, then cook until crispy. Remove from the pan. Take the pan off the heat and stir in the vinegar and mustard. Tip into the bowl, toss everything together and scatter with the bacon.

Serves 10-12

Crunchy Chicken Cutlets

These deliciously, thin chicken cutlets are coated with cornflakes for a wonderful crunch and are seasoned with a hint of cinnamon and paprika. They are a jot to make and if you cannot find cutlets, simply pound two boneless, skinless chicken breasts to about 1/2″.

2 chicken cutlets or escalopes
1/4 cup Dijon mustard
1 garlic clove, grated or minced
1/2 tsp. ground cinnamon
1 egg
3 cups crushed cornflakes
1 1/2 tsp. paprika
2 tbs. vegetable oil
arugula and cherry tomatoes, to serve

Take the chicken out of the refrigerator so that it is not ice cold when you cook it.

In a shallow dish, combine the mustard and the garlic. Whisk in the cinnamon and egg. Put the chicken in, turn it over and leave to sit while you prepare the crumbs.

In another shallow dish, toss the cornflakes with the paprika and season. Add the chicken and dredge thickly with the crumbs.

Heat the oil in a heavy-based skillet and fry the chicken for 3 minutes per side, or until crisp and cooked through. Arrange the arugula and tomatoes onto a plate and top with the chicken to serve.

Serves 2

 

Seared Mustard-Coated Salmon

Simplicity in fish form, this lovely salmon is a jot to make. The recipe calls for the fish to be cooked on the stovetop, but it works just as well on the grill.

1-2 tbs. olive oil
2 heaping tbs. English mustard powder
2 scant tbs. sugar
6 salmon fillets

Heat 1 tbs. of oil in a skillet. Mix half of the mustard powder with the sugar on a plate and dunk in half of the fillets. Cook over a medium to high heat for about 3 minutes a side, or until browned on the outside, yet still juicy inside. Remove to a warmed plate. Repeat the process with the remaining salmon.

Serves 6

No-Fuss Fruit Tart

Don’t feel obliged to use the fruit as listed in the ingredients – use any that you fancy for this wonderful, easy and crowd-pleasing pud.

3 1/4 cups graham cracker crumbs (27 sheets)
6 tbs. softened butter
16 oz. cream cheese, at room temperature
1 cup lemon curd, at room temperature
1 cups blueberries
1 cup blackberries
1 cup raspberries
2/3 cup red currants or pomegranate seeds
1 – 1 1/2 small strawberries

Combine the cracker crumbs with the softened butter in the food processor to make a sandy rubble. Press into the bottom and up the sides of a deep, loose-bottomed 10″ fluted tart pan. Place in the freezer for 10-15 minutes.

In a clean food processor bowl, combine the cream cheese and lemon curd (or mix by hand) and spread into the bottom of the chilled tart pan, covering the base evenly.

Arrange the fruit gently on top in a decorative manner, leaving some of the strawberries unhulled with their picturesque stalks, if you like.

Place the tart in the fridge, preferably overnight, or for at least 4 hours. It needs to get properly cold to unmold and slice easily.

Serves 8-10

 

Black and Blue Beef

These Korean-flavored steaks are meant to be charred on the outside and rare in the middle. Such a treat!!!

4 x 1 1/2″ rib-eye steaks
5 tbs. soy sauce
2 tbs. sesame oil
3 garlic cloves, minced or crushed
1″ piece ginger, peeled and minced or grated
4 scallions, chopped
2 tsp. sugar
black pepper

Mix everything except the steaks in a shallow dish or resealable plastic bag. Add the steaks and turn over if using s dish or squish them about if using a bag. Leave in the fridge overnight or , if you are pressed for time, at room temperature for an hour.

Grill the steaks on a viciously hot grill or griddle for about 5 minutes per side for rare or longer to your liking. Leave to stand for a few minutes before carving into thin slices.

Nigella recommends eating them mounded on plain steamed rice, stuffed into buns with barbecue or steak sauce or piled on a thin flatbread.

Serves 4

 

Rice Bowl with Ginger, Radish and Avocado

Using short grain brown rice is the key here – it’s nubbly and nutty!

3/4 cup short grain brown rice
1 cup cold water
2″ piece of ginger, peeled
4-6 radishes
1 1/2 tbs. tamari or soy sauce
1 tsp. organic raw apple cider vinegar
1/4 cup mixed seeds, such as pumpkin, sunflower, sesame
3-4 tbs. chopped fresh cilantro
1 small ripe avocado, sliced or in chunks

Put the rice and water in a heavy-based saucepan that has a tight-fitting lid and bring to a boil. Once it’s bubbling, clamp on the lid, turn the heat down to low and simmer for 25 minutes. Then turn off the heat, leaving the lid on, and let stand for a further 5 minutes by which time the rice will be cooked, but still nutty, and at the water will be absorbed.

While the rice is cooking, use a vegetable peeler to shave the ginger into very thin strips. Cut the radishes into quarters or eights lengthways, depending on their size.

When the rice is cooked, spoon into a mixing bowl and add the tamarin or soy sauce and the apple cider vinegar. Use a fork to combine, then fork in the ginger shavings, radishes and seeds. Fork in most of the cilantro.

Divide between 2 bowls and top with avocado and the remaining cilantro.

Serves 2

Thai Steamed Clams

The robust zing of Thai red curry paste and the delicate sweetness of coconut water combine to make a richly flavored, but light broth in which to steam the tender clams.

2 lbs. clams
2 tsp. Thai red curry paste
1/2 cup coconut water
1 tsp. lime juice
handful of Thai basil leaves or coriander

Tip the clams into a large bowl and cover with cold water. Leave to soak for 15 minutes, then drain and discard any that remain open.

Spoon the curry paste into a wok, then mix in the coconut water and lime juice. Turn on the heat and when the mixture comes to a bubble, tip in the clams and cover with a lid. Cook for 5 minutes, shaking from time to time, until the clams have opened. Discard any that remain closed.

Tip into a large bowl and scatter over the Thai basil leaves or coriander.

Serves 2-4

 

Chicken with Greek Herb Sauce

Simple and healthy, this is certainly a winner!

12 chicken thighs (bone-in, skin on or off)
juice of 1 lemon
4 tbs. regular olive oil
1 tsp. dried oregano
2 cups plain Greek yogurt
1/4 cup chopped scallions or red onion
1 green chili, deseeded and diced
1 clove garlic, crushed
1/2 English cucumber, peeled and diced
3 tbs. each chopped fresh cilantro and mint

Heat the oven to 400°F. Place the chicken (skin-side up is using) in a shallow roasting pan, then pour over the lemon juice and olive oil. Sprinkle with the oregano and season well. Roast the chicken for 45 minutes. Alternatively, toss the chicken with the lemon  juice, oil and seasoning, then grill for 6-7 minutes per side.

Meanwhile, stir together the remaining ingredients to make the sauce.

Transfer the chicken to a platter and serve with the sauce.

Serves 4-6

Maple Chicken and Ribs

Give yourself enough time to marinate this the day before and you will be richly rewarded!

12 pork spareribs
12 chicken thighs, skin and bone still on
1 cup apple juice, as sharp as possible
1/4 cup maple syrup
2 tbs. vegetable oil
2 tbs. soy sauce
2 star anise
1 cinnamon stick
6 unpeeled garlic cloves

Put the ribs and chicken in a large freezer bag or into a large dish. Add all the ingredients, squelching or tossing together very well. Leave to marinate in the fridge overnight.

Heat the oven to 400°F. Pour the contents of the bag or dish into 1 or 2 large roasting tins with the chicken skin-side up. Roast for about 1 1/4 hours by which time everything should be sticky and a glossed chestnut brown color.

Serves 6-8

Hasselback Potatoes

These are a dandy and delicious little side that pairs with just about anything.

oval shaped all-purpose potatoes: 6 large, 18 medium, 36 small (new)
3 tbs. butter
5 tbs. olive oil
Maldon or other sea salt

Heat the oven to 425°F (or 400°F for new potatoes).

Put each potato, in turn, in the bowl of a wooden spoon and cut 1/2″ slices to about 1/2″ from the bottom.  Place a roasting dish over a medium heat and heat the butter and oil. Roll the potatoes around in the mixture, then arrange cut-side up and sprinkle with salt.

Roast as follows: large potatoes – 1 hour, 10 minutes, medium potatoes – 1 hour, small potatoes – 45 minutes.

Serves 6

 

 

Ricotta Hotcakes

These pancakes are light as air – the kind you want to eat in the garden on a summer’s morning.

1 cup plus 2 tbs. ricotta cheese
1/2 cup low-fat milk
2 eggs, separated
3/4 cup all-purpose flour
1 tsp. baking powder
pinch salt
2 tsp. peanut or vegetable oil
1/2 pint strawberries, chopped or sliced, to serve
maple syrup, to serve

Put the ricotta, milk and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder and salt, then gently whisk to make a smooth batter.

Beat the egg whites until they become frothy and then fold them into the ricotta mixture.

Heat the oil in a large frying pan or griddle and drop in heaped spoonfuls of batter. Cook the pancakes for about 1 minute until golden and bubbly, then flip them over and cook another minute. Keep the pancakes warm by tenting them with foil while you work your way through the batter. Serve with strawberries and maple syrup.

Sake Salmon and Rice

This is a classic Nigella Lawson recipe for a very good reason – it’s utterly delicious!

Marinade:
1 tsp. English mustard or wasabi paste
2 tbs. Worcestershire sauce
1 tbs. soy sauce
1 tbs. garlic-infused olive oil
1 tbs. sake
2 salmon fillets
1 cup basmati rice
2 cardamom pods

Sauce:
1/4 cup sake
1 tbs. soy sauce
1/2 tsp. fish sauce or brown rice vinegar
1 tsp. Worcestershire sauce
1 tsp. English mustard or wasabi paste
1-2 tbs. chopped fresh cilantro or parley, to garnish

To make the marinade, combine the mustard or wasabi, Worcestershire sauce, soy sauce, oil and sake in a freezer bag or shallow dish. Add the salmon and leave to marinate for 20 minutes.

Bruise the cardamom pod and cook with the rice, following the package directions.

Heat a griddle or nonstick skillet and cook the salmon for 1-2 minuets per side. Remove and wrap in foil for 10 minutes.

For the sauce, bring the sake to a boil in a little saucepan to evaporate the alcohol, then take off the heat and add the remaining ingredients.

Divide the rice between 2 plates. Cut the salmon into slices and arrange on top. Pour the sauce over everything and sprinkle with cilantro or parsley to serve.

Serves 2

Soft White Dinner Rolls

These are heaven slathered with salted butter!

3 1/2 – 4 cups all-purpose flour
3 tsp. instant yeast
1/2 tsp. salt
1 tbs. caster sugar
1 1/2 cups milk
1 heaped tsp. butter

For the topping:
1 beaten egg
1 tbs. milk pinch salt
1 tsp. poppy seeds
1 tsp. sesame seeds

Combine the 3 1/2 cups flour with the yeast, salt and sugar in a large mixing bowl. Put the milk and butter in a small saucepan and heat until the milk is warm and the butter has begun to melt.

Pour the milk/butter mixture into the dry ingredients and mix with a fork or wooden spoon to make a rough dough, adding more flour if the dough is too wet. Dump onto a floured work surface and knead until smooth and silky. Put the dough into a lightly oiled bowl and cover with plastic wrap. Leave in a warm place to rise for an hour, or until doubled in size.

Punch the air out of the dough and place on a floured work surface. Pull out walnut-sized pieces and form them into small balls. Place them on a greased or lined baking sheet about 1/4″ apart. You should get about 30 balls. Cover with a tea towel and leave to rise again in a warm place until they have puffed up.

Heat the oven to 425°F. Mix the egg with the salt and brush the dough balls, then sprinkle with the seeds. Bake the rolls for 15 minutes or until golden brown. Remove them to a cooling rack or serve immediately.

Sweet Potato Macaroni and Cheese

This is a GAME-CHANGER!!

1 lb. sweet potatoes
10 oz. baby penne or other short, small pasta (approx. 2 cups)
4 tbs. butter, softened
3 tbs. all-purpose flour
2 cups whole milk
1 tsp. English mustard
1/4 tsp. paprika, plus 1/4 tsp. to sprinkle on top
3/4 cup crumbled feta cheese
1 1/4 cups grated sharp Cheddar cheese, plus 1/4 cup to sprinkle on top
4 fresh sage leaves
salt and pepper to taste

Heat the oven to 400°F. Put a large saucepan of water on to boil. (A lid makes this go faster.)

Peel the sweet potatoes and cut into rough 1″ pieces. When the water is boiling, add salt to taste and cook the sweet potatoes for about 10 minutes, or until they are soft. Scoop them out with a spider or slotted spoon, then mash them roughly. Do not throw out the water.

In another saucepan, gently melt the butter, then whisk in the flour to make a roux. Take the pan off the heat and slowly add the milk until everything is combined and smooth. Change to a wooden spoon and continue to stir until the flour taste has cooked away and the sauce is thickened, 3-4 minutes. Stir in the mustard, 1/4 tsp. of paprika and a bit of seasoning.

Cook the pasta in the reserved water according to package directions until just al dente. Reserve some of the cooking water, then drain and stir into the sweet potatoes. Stir in the feta cheese, then stir in the sauce and the 1 1/4 cups Cheddar cheese. Add some of the reserved cooking water if it seems too thick. Check seasoning again.

Spoon into 4 small overproof dishes (1 1/2-1 3/4″) or 1 baking dish (12×8″). Sprinkle with the remaining Cheddar cheese and paprika, then shred the sage leaves and scatter over.

Place on a baking sheet and bake for 30-35 minutes, until the top is bubbly and everything is piping hot.

Tamarind-Marinated Flank Steak

The tamarind and soy sauces tenderizes the meat and impart a lovely sourness. Serve it thinly sliced on it’s own or in beef tacos. Leftovers make a wonderful salad.

3 tbs. tamarind paste
1/4 cup soy sauce
1/4 cup hot water, from a recently boiled kettle
2 tbs. vegetable oil
1 tbs. honey
1 1 3/4 lb. flank steak

Combine the tamarind paste, soy sauce and water in a small saucepan. Stir over a low heat to dissolve the tamarind. Whisk in the oil and honey, then set aside to cool.

Put the flank steak into a resealable plastic bag and pour in the cold marinade. Squelch it around, then chill overnight or up to 1 day.

Bring the steak back to room temperature. Heat a ridged grill pan or BBQ to very hot. Shake off the marinade juices, then add the steak and cook for 2 minutes per side, or to your liking.

Immediately transfer the steak to a carving dish, cover with foil and leave to rest for 5 minutes. Carve thinly against the grain to serve.

Serves 6

Dirty Lemon Martini

Considering the situation, we have renamed these “Quarentinis. “We are advised by Nigella to, “sip elegantly or knock back as needed.”!

2 shots gin or vodka
1/2 shot white vermouth
1 tsp. juice from a jar of preserved lemons

Fill a cocktail shaker with ice and add the three ingredients. Shake, then pour into a martini glass to serve.

Serves 1

Chicken Schnitzel with Bacon and White Wine

This speedy supper will satisfy everyone!!
1 tsp. garlic-infused olive oil
4 strips bacon
4 x 4 oz. chicken escalopes or boned and skinner breast tenders or thighs
1/3 cup white wine

Put the oil in a skillet and add the bacon. Fry until the bacon is cooked and the pan is full of bacon juices. Remove the bacon to a piece of foil and wrap to keep warm. Fry the chicken for 2-3 minutes per side, depending on the thickness, or until cooked through. Make sure the pan is hot so that the chicken catches a little, turning is bronze.

Remove the chicken to a serving plate, then crumble in the bacon and pour in the wine. Bubble until slightly thickened, then pour over the chicken to serve.

Serves 4

Parmesan French Toast

While obviously a contender for Sunday brunch, this savory take on French toast is wonderful any time. Serve it with soups, stews or a simple roast chicken.

Parmesan French Toast

1 egg
3 tbs. finely grated Parmesan cheese
3 tbs. whole milk
1 tsp. Dijon mustard
1/2 tbs. Worcestershire sauce
1/4 tsp. paprika
2 slices sourdough bread, not too thickly cut
1 tbs. butter
1/2 tbs. olive oil

Whisk together the egg, Parmesan, milk, mustard, Worcestershire sauce and paprika in a shallow dish that will fit the bread snugly.

Add the bread and let it sit for 2 minutes per side to soak up the liquid and soften slightly.

Warm the butter and oil in a skillet over a medium heat. Once the butter is beginning to bubble, add the bread. Cook until golden, then flip and cook on the other side. Transfer to a plate and serve.

 

Shrimp Pasta Rosa

This subtle and simple pasta is a pleasure both to make and to eat.

1 tbs. tomato paste
1/4 cup milk
1/4 cup mascarpone
1 tbs. garlic-flavored olive oil
1/4 tsp. red pepper flakes
6 oz. raw, peeled shrimp
5 tbs. red vermouth
8 oz. taglierini

Boil a large pot of water, then add a good bit of salt.

Stir together the tomato paste, milk and mascarpone and set aside.

In a wok or large pan, warm the olive oil and add the red pepper flakes, giving a stir in the heat before adding the shrimp. Stir-fry for a minute or two by which time they should be almost cooked through.

Pour in the vermouth and let it bubble excitedly. When it has reduced a little, add the sauce and stir until everything is hot.

Meanwhile, cook the pasta per package instructions, drain and toss with the shrimp and sauce. Divide between two bowls and serve immediately.

Served 2

Butterflied Leg of Lamb with Bay Leaves and Balsamic Vinegar

Succulent and scented with fresh bay leaves, this is perfect and effortless for a Sunday lunch.

3 lb. boned and butterflied leg of lamb
6 fresh bay leaves, snipped, plus whole leaves to serve (optional)
2 tsp. kosher salt
1/2 cup olive oil
2 tbs. balsamic vinegar
3 garlic cloves, peeled and sliced thinly

Heat the oven to 425°F. Place the lamb in a shallow, sturdy roasting tin, skin-side down.

Scatter with the snipped bay leaves and half the salt, then pour over the oil and vinegar. Push the garlic slices into the crevices where you can and lay the rest on top. Leave to marinade for 30 minuets.

Turn the lamb over, so that now the skin side is up and sprinkle with the remaining salt. Roast for 30 minutes.

Remove and tent with foil for 15 minutes. Slice and place on a serving plate. Tuck extra whole bay leaves around the edges, if using.

Slow-Roasted Garlic and Lemon Chicken

This lovely chicken recipe is a doddle to make and gorgeous to eat!

8 – 10 chicken pieces
1 head garlic, separated but unpeeled
2 lemons, cut into eighths
small handful fresh thyme, most leaves removed, but a few left intact to serve
3 tbs. olive oil
10 tbs. white wine or vermouth
black pepper

Heat the oven to 300°F. Put the chicken in a roasting pan along with the garlic, lemons and the thyme leaves. Pour in the olive oil, then mix everything together with your hands. Sprinkle over the wine and grind in the pepper.

Cover tightly with foil and roast for 2 hours. Turn the heat up to  400°F, remove the foil and roast for 30-45 more minutes or until the skin is browned and the lemons are caramelized. Toss over the remaining thyme sprigs and serve.

Serves 4 – 6

Turkish Eggs

Poached eggs atop garlicy yogurt and drizzled with a peppery butter sauce……YUM!

200g plain Greek yogurt
1 garlic clove, peeled and minced
1 tsp. sea salt flakes
2 tbs. unsalted butter
1 tbs. extra-virgin olive oil
1 tsp. Aleppo pepper flakes or alternative
2 eggs, fridge-cold
2 tsp. lemon juice
chopped fresh dill
bread, to toast and serve

Fill a wide-ish saucepan with water and heat to a low simmer.

Stir together the yogurt, garlic and salt in a heat-proof bowl. Place over a small saucepan of simmering water (making sure the bowl does not touch the water) and stir until the yogurt is a room temperature and has the consistency of lightly whipped cream. Turn off the heat and leave as is.

Gently melt the butter in a small saucepan until it just becomes a hazelnut brown color. Turn off the heat, stir in the pepper flakes and set aside.

Now to poach the eggs. Crack one into a small fine-mesh strainer and let the watery part of the white drain off. Gently tip into a small cup or ramekin, then add 1 tsp. off lemon juice. Repeat with the second egg, then carefully lay them into the simmering water and turn the heat down so there is no movement. Leave for 3-4 minutes then remove with a slotted spoon and place on a plate lined with kitchen towel to absorb any water.

Divide the creamy yogurt between two bowl, place a egg on top and drizzle with the butter. Sprinkle with dill and serve with toasted bread.

 

Easy Almond Cake

This cake is a jot to make and simply divine to eat. Soften the marzipan in the microwave for a few seconds to make it easier to incorporate into the batter.

1 cup plus 2 tbs. softened,, unsalted butter
1 cup plus 2 tbs. softened marzipan
1/2 cup sugar
1/4 tsp. almond extract
1/4 tsp. vanilla extract
6 large eggs
1 cup self-rising cake flour (or 1 cup self-rising flour….remove 2 tbs. and add 2 tbs. cornstarch)

Heat the oven to 350°F and butter, then flour a 10″ springform tube pan.

Chop the butter and marzipan, then put them along with the sugar in the food processor. Whizz until combined and fairly smooth. Add the almond and vanilla extracts, then beat in the eggs one at a time. Mix in the flour and pour into the prepared tin.

Bake for 50 minutes, but check after 40. The cake should be golden and a cake tester should come out clean. Leave to cool completely in the tin.

Serves 10-12

Lamb and Date Tagine

This is a lovely and luscious stew – sweet and rich – just right for a cozy supper.

3-4 tbs. goose fat or olive oil
2 onions, peeled and chopped
1 tsp. ground cinnamon
1 tsp. ground turmeric
1 tsp. ground ginger
1 tsp. ground cumin
1 tsp. ground allspice
2 lbs. cubed lamb shoulder
1 cup soft, dried, pitted dates
1 cup pomegranate juice
1 cup water
2 tsp. sea salt flakes

Warm the goose fat or oil in a large, shallow pan that has a lid. Add the onion and cook gently over a low heat until softened, about 10 minutes. Stir in the cinnamon, turmeric, ginger, cumin and allspice.

Turn up the heat and add the meat, turning it patiently in the pan so that it sears evenly. Drop in the dates, pour in the pomegranate juice and water, then add the salt and bring to a bubble.

Lower the heat, cover the pan and simmer for 2 hours. Alternatively, you can cook it for 2 hours in the oven at 300°F.

Salmon with Greens and Shitake Mushrooms

This fast and fabulous supper will become a staple in your kitchen – I guarantee it!!

2 skinned salmon fillets
1 garlic clove, finely minced or chopped
2 tbs. vegetable or peanut oil
generous 1/2 cup stemmed and sliced shiitake mushrooms
2 bok choy, roughly chopped, with stems separated from leaves
3 tbs. soy sauce
1 tsp. sesame oil
pepper to taste

Heat a nonstick pan or wok over a medium-high heat and cook the salmon for several minutes a side or until cooked through. Remove to two warmed plates.

Add the oil to the pan and fry the garlic just until it softens. Stir in the mushrooms and chopped bok choy stems. Cover and cook for about 5 minutes, then remove the lid and add the chopped bok choy leaves, soy sauce and sesame oil. Cook 1-2 more minutes until the leaves have wilted.

Divide the veg between the two plates, season with pepper and serve.

Serves 2

Breakfast Banana Bread with Cardamom and Cacao Nibs

This brilliant banana bread is even better toasted and spread with butter. Keep over-ripped bananas in the freezer and when they defrost, they are ready to mash!

2 very ripe or over-ripe bananas (about 3/4 cup when mashed)
2 extra large eggs
3/4 cup plain, runny yogurt or buttermilk
1/2 cup light and mild olive oil
2 cups plus 2 tbs. all-purpose flour
1 cup light brown sugar
1 1/4 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon or 1 tsp. ground cardamom
1/2 cup cacao nibs

Heat the oven to 350°F and line a standard loaf tin with parchment paper.

In the bowl of a free-standing mixer (or a large bowl if mixing by hand) combine the mashed  bananas with the eggs, one at a time. Add the yogurt or buttermilk and the oil and beat together. Stir in the flour, sugar, baking powder, baking soda, cinnamon or cardamom and mix well. Fold in the cacao nibs. Spread into the prepared tin.

Bake for 45 – 60 minutes, or until a tester comes out clean. Leave to cool in the tin on a wire rack, then lift if out using the sides of the parchment paper. Wrap with more parchment paper, then aluminum foil and keep for a day before eating.

Spaghetti Aglio Olio Peperoncino

Simple perfection – pasta at it’s very best.

3 oz. spaghetti
3-4 tbs. extra-virgin olive oil
1 fat clove garlic (or 2 smaller) peeled and thinly sliced lengthwise
1 dried red chili pepper or a fat pinch of chili flakes
chopped fresh parsley (optional)

Put a pan of water on for the pasta. When it comes to a boil, add salt and then the spaghetti. When you are about 3 minutes away from the pasta being ready, add the oil and garlic to another pan. Crumble in the dried red chili or flakes and stir over a medium heat. When the garlic has taken on a light golden color, add a few tablespoons of the pasta cooking water and turn off the heat.

Drain the pasta and tip into the olive oil sauce. Toss well and check for seasonings.

Serves 1

Vodka-Marinaded Steak

This steak is glorious! The vodka imparts a sweet tang and the left-over marinade makes up into a quick pan sauce. YUM.

1 1/2 lb. rump steak
1 tbs. sea salt or 1/2 tsp. table salt
1 tbs. black peppercorns, crushed
3 tbs. finely chopped parsley
2 tbs. finely chopped thyme
3 cloves garlic, crushed
1/3 cup vodka
1/4 cup olive oil
2 tbs. vegetable oil
1/2 – 2/3 cup beef stock
1 tbs. butter

Combine the salt, peppercorns, parsley, thyme garlic, vodka and olive oil. Add the steak and marinate for 3 days in the fridge or 3 hours at room temperature.

If chilled, bring the steak to room temperature. Take the steak out of the marinade, reserving it. Heat the vegetable oil in a large skillet and sear the beef on both sides over a high heat. Turn the heat to low and cover the skillet with foil and cook for 3 1/3 minutes longer on both sides for rare. Wrap the meat in a layer of foil and leave to rest up to 15 minutes.

Strain the marinade into a measuring jug and use the beef stock to make it up to 2/3 cups. Pour into the skillet. When the marinade is sizzling, stir in the butter.

Slice the steak into thin diagonal slices, arrange on a plate and pour the sauce over.

Serves 6

 

Salted Chocolate Tart

Typically this marvelous tart is made in a 10″ springform pan, but as you can see, it makes a perfect Valentine’s Day dessert when made into a heart. Either way, it is devine.

For the base:

28 Oreo cookies
2 oz. bittersweet chocolate (preferably at least 70% cocoa solids)
3 tbs. butter, softened
1/2 tsp. smoked sea salt flakes (Maldon makes a wonderful one)

For the filling:

4 oz. bittersweet chocolate (preferably at least 70% cocoa solids)
3 tbs. cornstarch
1/4 cup whole milk
2 cups heavy cream
7 tbs. unsweetened cocoa powder, sifted
2 tsp. instant espresso powder or strong instant coffee powder
1/3 cup sugar
1 tsp. vanilla extract or paste
2 tsp. extra-virgin olive oil
3/4 tsp. smoked sea salt flakes

Snap the cookies into pieces and drop into the bowl of a food processor. Do likewise with the chocolate and whizz into crumbs. Add the butter and salt and blitz until everything clumps together. (To do this by hand, bash the cookies with a rolling pin in a sealed plastic bag, finely chop the chocolate and melt the butter. Stir everything together in a bowl.) Tip into a 10″ springform pan, pushing it with a wooden spoon into the bottom and up the sides. Chill and harden at least 1 hour, but not more than a day.

For the filling, finally chop the chocolate. Put the cornstarch into a cup and whisk in the milk until smooth. Pour the cream into a heavy saucepan into which all the ingredients can fit. Add the chopped chocolate, cocoa, espresso powder, sugar, vanilla, olive oil and sea salt flakes. Place over a medium heat and whisk until melted and smooth.

Off the heat, whisk in the cornstarch mixture until fully incorporated. Put it back on a low heat and mix with a wooden spoon until thickened, about 10 minutes. Do not let it boil. When ready, it should be thick enough to coat the back of the spoon, and if you run your finger through it, the line should stay. Pour into a large measuring cup. Take a piece of parchment paper and run it under the cold tap. Wring it out, scrunch it up and place it over the chocolate. Chill for 15 minutes.

Smooth the chocolate in the base, cover and chill overnight. Remove 10 minutes before serving and untold, living the base pan on.

Serves 12

 

Salmon with Mustard and Dill Creme Fraiche

This lovely little salmon recipe is fast, fresh and fabulous!

2 salmon fillets
1/2 tsp. with wine vinegar
1/2 tsp. ground cumin
1/2 tsp. dried dill
1/3 cup creme fraiche
4 tsp. wholegrain mustard
4 tsp. chopped fresh dill
2 tsp. garlic-infused olive oil
cornichons, to serve, optional

 

In a small dish, sprinkle in the vinegar, cumin and dried dill. Add the salmon, turn over once and leave while you carry on with the sauce. Put the creme fraiche into a small mixing bowl and add the mustard and most of the fresh dill.

Now cook the salmon. Heat the oil in a medium-sized frying pan and put the salmon in curved side down. Cook for 4 minutes, then turn over and cook for 1 minute on the other side for a soft-centered salmon, or a few minutes longer if you like your salmon more cooked.

Serve the salmon with the sauce spooned over and sprinkled with the remaining fresh dill and cornichons, if using.

Serves 2

Cosmo Cocktail Sausages

These little savory gems are bursting with flavor and perfect for a drinks party.

2 tbs. fine cut or shredless orange marmalade
2 tbs. cranberry sauce or loganberry jam
2 tbs. lime juice
1 splash of vodka (optional)
50 cocktail sausages

Heat the oven to 400°F.

In an ovenproof dish, stir together the marmalade, cranberry sauce, lime juice and vodka, if using. Toss in the sausages and bake for 25-30 minutes if they are raw. If the sausages are already cooked bake for 10-12 minutes.

Serves 8-10

Chicken Teriyaki

This is fast and fabulous – so much better than any takeaway.

2 tbs. sake or sherry
4 tbs. mirin
4 tbs. soy sauce
2 tbs. light brown sugar
2 tsp. grated fresh ginger
splash of sesame oil
1 3/4 lbs. chicken thigh fillets, cut or scissored into bite-sized pieces
1 tsp. peanut oil
2 cups sushi rice, cooked

Mix together the sake or sherry, mirin, soy sauce, sugar, ginger and sesame oil in a shallow dish. Toss in the chicken and leave for 15 minutes. Or do this earlier and keep in the fridge.

Heat the peanut oil in a large, shallow skillet. Using a slotted spoon, transfer the chicken to the skillet and cook over a medium heat until they look cooked on the outside. Pour in the marinade and bubble until the marinade is reduced to a thick, dark syrup and the chicken is completely cooked.

Serve with sushi rice.

Serves 4-6

Halloumi with Quick Sweet Chili Sauce

Halloumi cheese is the star here, followed by the beloved red chili. Modulate the heat of the sauce by the amount of chili seeds you use.

3 red chilies
2 tbs. honey
1 lime, halved
1 8 oz. block of halloumi cheese
salad leaves of your choice
extra-virgin olive oil

Slice 2 of the chilies, leaving the seeds in. Then deseed the third chili and chop all of them finely. Add to a small saucepan (something like a butter warmer) along with the honey and the of 1/2 a lime. Put the pan on the smallest ring of the stove and bring to a bubble. Then, turn the heat to low and let it foam for 4 minutes, stirring often.

Slice the halloumi into 8 pieces. Heat a heavy skillet or griddle and cook the halloumi for 30-60 seconds a side, until patchily bronzed. Arrange the salad leaves on the plate and drizzle with olive oil and the juice of the other lime half. Top with the halloumi and drizzle the chili glaze on top. Serve immediately.

Serves 2

Warm Spiced Cauliflower and Chickpea Salad with Pomegranate Seeds

This warm and warmly scented side is perfect with roast chicken! Use any color of cauliflower you fancy.

1 small head cauliflower
3 tbs. regular olive oil
1/2 tsp. ground cinnamon
2 tsp. cumin seeds
1 1/2 cups chickpeas, drained
1-2 tbs. harissa
4 smallish ripe tomatoes, quartered
1 tsp. sea salt flakes or kosher salt
3-4 tbs. pomegranate seeds
2 1/2 cup Italian parsley leaves

Heat the oven to 425°F. Trim the cauliflower and divide into small florets. Pour the oil in a large bowl, add the cinnamon and cumin seeds, then toss in the cauliflower. Tip onto a baking dish and roast for 15 minutes. Don’t wash out the bowl.

Add the chickpeas, harissa and tomatoes to the bowl and toss well. Add this to the baking dish and roast for another 15 minutes. Sprinkle with salt and give a good stir.

Arrange the parsley onto two plates and spoon everything on top, then sprinkle with pomegranate seeds.

Serves 2

Triple Chocolate Buckwheat Cookies

Using buckwheat flour makes these lovely cookies gluten-free.

2/3 cup small bittersweet chocolate chips
5 oz. bittersweet chocolate (preferably at least 70% cocoa solids)
3/4 cup plus 2 tbs. buckwheat flour
3 tbs. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt
4 tbs. soft, unsalted butter
1/2 cup plus 2 tbs. soft dark brown sugar
1 tsp. vanilla paste or extract
2 extra large eggs, fridge-cold

Clatter the chocolate chips into a flatfish dish and put in the fridge while you get on making the batter. This makes them not melt too much in the baking.

Heat the oven to 350°F and line two baking sheets with parchment paper.

Roughly chop the bittersweet chocolate and melt it either in a suitable bowl in the microwave or over a saucepan of just simmering water. Set aside to cool a little.

In another bowl, fork together the flour, cocoa, baking soda and salt.

In yet another bowl or that of a free-standing mixer, combine the butter and sugar with the vanilla and cream together. Beat in the slightly cooled, melted chocolate and the eggs, one at a time. Scrape down the sides, then carefully beat in the dry ingredients.

Using a wooden spoon or a spatula, fold in the cold chocolate chip. Dollop by tablespoonfuls onto the lined baking sheets, leaving about 2 1/2″ between each one. Put the bowl with the remaining dough in the fridge while these cook. Bake for 9-10 minutes,  until they are set around the edges, but otherwise seem undercooked. Remove them from the oven and leave to sit on the baking sheets for 10 before transferring them to a wire rack to cool completely.

When the baking sheet is cool, repeat with the remaining dough.

Yields approx. 25

Cheddar Cheese Risotto

The use of Cheddar cheese and a bit of Dijon mustard is inspired.

1 tbs. butter
1 tbs. vegetable oil
2 baby leeks or 2 fat scallions, finely sliced
1 1/2 cups risotto rice
1/2 cup white wine
1/2 tsp. Dijon mustard
4 cups hot vegetable stock
1 cup chopped Cheddar cheese
2 tbs. snipped chives or parsley

Melt the butter and oil in a medium-sized pan and cook the leeks or shallots until softened.

Add the rice and stir for a minute or two, then add the wine and mustard, stirring until it is absorbed.

Start ladling in the stock, letting each ladleful become absorbed as you stir before adding another. Continue in this fashion until the rice is al dente, about 18-20 minutes. Stir in the cheese then transfer to warmed bowls and sprinkle with chives or parsley.

Serves 2 as a main course or 4 as a starter

Tarragon Salmon

The secret here is the use of both fresh and dried tarragon. The combination makes the sweet salmon flavor sing.

60ml dry white wine or vermouth
1 tsp. dried tarragon
1 tsp. dried chives or onions
1 tsp. butter
2 tsp. garlic-infused olive oil
2 salmon fillets
60ml heavy cream
1 tsp. chopped fresh tarragon

Pour the wine or vermouth into a jug and add the dried herbs. Set aside.

Heat the butter and oil over a medium heat in a small skillet in which the two fillets will fit snugly. Season the fish and cook for 3-4 minutes per side, depending on the thickness and how you well you like your salmon cooked. Remove from the pan and keep warm.

Add the herby wine to the skillet and let it bubble and reduce a bit, then stir in the cream and reduce everything to a pourable sauce. Serve spooned over the salmon with the fresh tarragon sprinkled on to.

Serves 2

Saffron-Scented Chicken Pilaf

This bright and flavorful supper dish will delight everyone. It’s just the right mix of cinnamon-scented chicken, tender rice and toasted nuts.

4 chicken breasts, cut into bite-size pieces
3/4 cup plus 2 tbs. whole milk yogurt
juice of 1/2 lemon
1/4 tsp. ground cinnamon
1/2 tsp. saffron threads
1 quart chicken stock
1 tbs. butter
2-3 tbs. peanut oil
2 1/4 cups basmati rice
3-4 cardamom pods, bruised
juice and zest of 1 lemon
1/4 cup cashew nuts
1/4 cup flaked almonds
2 tbs. pine nuts
3-4 tbs. shelled pistachios, splintered
small bunch fresh parsley, chopped

Marinate the chicken pieces in the yogurt, juice of 1/2 a lemon and cinnamon for about an hour. Soak the saffron thread in the chicken stock.

Over a medium heat in a large pan with a lid, melt the butter with 1 tbs. of the oil and add the rice, stirring to coat until glossy. Pour in the chicken stock, add the cardamom pods, lemon juice and zest, then bring to a boil. Clamp on the lid, reduce the heat to low, and cook for 10-15 minutes, until the rice is tender and the liquid absorbed.

While the rice is cooking, shake the excess yogurt off the chicken. Heat the remaining oil in a skillet and cook the chicken until done. If the skillet is not large, do this in batches so that the chicken browns and does not braise.

In a small skillet, add the cashews, almonds and pine nuts. Toast over a low heat until they just become browned. Remove from the skillet.

When the rice is done, fork it through and add the toasted nuts and the parsley. Stir in the chicken and transfer to a large bowl. Sprinkle with the pistachios to serve.

Serves 6

Meatzza

This is basically a meatloaf made into round disc and served in slices like a pizza. It really does taste like a pizza without the crust!

1 lb. ground beef
3 tbs. grated Parmesan cheese
3 tbs. rolled oats
3 tbs. chopped fresh parsley
2 eggs, lightly beaten
1 garlic clove, grated or minced
salt and pepper to taste
butter, for greasing
1 x 14oz. tin diced tomatoes, drained
1 tsp. garlic-flavored olive oil
1 tsp. dried oregano
4 oz. fresh mozzarella (not Buffalo), halved then sliced
few fresh basil leaves

Heat the oven to 425°F. In a large bowl, using your hands, mix together the beef, Parmesan, oats, parsley, eggs, garlic, salt and pepper. Butter an 11″ shallow, round baking pan and pat the mixture evenly and lightly with your fingers.

Make sure to drain as much juice out of the tomatoes as possible, then mix them with the garlic-flavored olive oil and the oregano. Season and spread on top of the meat base. Arrange the mozzarella on top and bake for 20-25 minutes, by which time the meat should be cooked through and the mozzarella melted.

Remove from the oven and let sit for 5 minutes, then adorn with some fresh basil leaves and cut into slices, like a pizza.

Serves 6

Eggs in Purgatory

“….or what to eat when you feel like hell.”

1 tbs. olive oil
1 small garlic clove, grated or minced
1/4 tsp. red pepper flakes
1 x 14oz. can chopped tomatoes
1/2 tsp. sea salt
1-2 eggs
2-3 tbs. grated Parmesan cheese
bread, to serve (mandatory)
extra grated Parmesan cheese, to serve (optional)
chili oil, to serve (optional)

Pour the olive oil in a small skillet and add the garlic and red pepper flakes. Put over a medium heat and stir for 1 minutes. Tip in the tomatoes and salt and bring to a bubble. It’s got to be good and hot to pouch the egg.

Crack in the egg, sprinkle with Parmesan cheese. Partially cover with a lid and let it bubble for 5-6 minutes, by which time the white should be set and the yolk still runny.

Serve with toasted bread for dunking and drizzled with more grated Parmesan cheese and chili oil, if using.

Serves 1

 

Star-Topped Mince Pies

It would not be Christmas with Mince Pies and these are some of the best!

240g plain flour (scant 2 cups)
120g butter, cold and cubed (8 1/2 tbs.)
juice of 1 orange
pinch of salt
approx. 350g mincemeat (3/4 cup)
icing sugar for dusting

Toss together the flour and the cubed butter and set it aside in the freezer for 20 minutes. Place the orange juice in the fridge for the same about of time. After 20 minutes, place the flour/butter mixture and the salt in the food processor and blitz to a porridge-like crumble. Pour in the orange juice through the feeding tube, pulsing until it just begins to come together. If you run out of orange juice, use cold water. Transfer the mixture to a large bowl and use your hands to bring it into a dough. Divide into three flat discs, wrap in plastic wrap and refrigerate for at least 20 minutes, or overnight.

Heat the oven to 425°F. Roll out the first disc as thinly as possible, but dense enough to support the mincemeat. Using a fluted cutter, cut out circles and gently press into mince pie tins. (You may have to do this in batches of three if you only have one mince pie tin.) Spoon in a teaspoon or so of mincemeat into each. Cut out stars and gently place on top.

Bake for 10-15 minutes, keeping an eye on them as oven temperatures greatly vary. Remove from the tins and set on a wire rack to cool. If you are working in batches, let the tin cool down between.

Dust with icing sugar and serve with brandy butter.

Potato and Pepper Bake

These potatoes are roasted in the oil from jars of roasted red peppers. They are perfect for guest because they are equally good hot or at room temperature.

4 1/2 lbs. waxy potatoes, such as Yukon Gold
2 1/4 cup roughly chopped roasted red peppers in their oil
2 tbs. coriander seeds
Heat the oven to 425°F.

Peel the potatoes and cut into 1″ pieces, then tip them into a large, shallow roasting tin. Tip in the roasted red peppers with their juice and add the coriander seeds. Toss to combine and break up the peppers. Roast for 1 hour or until the potatoes are soft on the inside and golden on the outside. Season.

Using a slotted spoon (let the excess oil drip back into the tin) transfer to a serving bowl.

Serves 8 – 10

Spruced-Up Vanilla Cake

Don’t fret if you don’t have the fanciful cake tin – you can use a Bundt tin to make this delicious and easy cake. Here is a hint…it is fabulous toasted the next morning for breakfast!

9 tbs. softened butter
1 1/2 cups caster sugar
6 eggs
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 cup plain fat-free yogurt
2 tsp. vanilla extract
1 – 2 tbs. confectioner’s sugar

Heat the oven to 350°F and put a baking sheet in the oven. Generously butter or oil the cake tin.

Put all the ingredients except the confectioner’s sugar in the food processor and blitz to combine. Pour the batter into the prepared tin and spread the top evenly.

Place in the oven on the baking sheet and cook until well risen and golden, 45 – 55 minutes, or until a skewer comes out clean. Cover the top with foil is it gets too brown.

Leave to cool in the tin for 15 minutes, then gently coax the edges away and invert onto a large plate. Leave to cool completely, then dust with confectioner’s sugar.

 

Date and Marmalade Christmas Cake

Celebrate the festive season with this molasses-rich and last-minute fruit cake. It can be easily shared out because it is both gluten-free and daily-free!

1 cup strong black tea
18 oz. medjool dates, snipped into pieces
3/4 cup candied cherries or dried cherries
1 cup dried cranberries
1 cup sultanas
3/4 cup plus 1 tbs. dark brown sugar
3/4 cup plus 3 tbs. coconut oil
2 tsp. ground cinnamon
2 tsp. ground ginger
1/2 tsp. ground cloves
scant 1 cup good-quality orange marmalade, plus more for brushing
2 cups almond meal
3/4 cup chopped almonds
3 extra large eggs, beaten

In a large saucepan, combine the tea, dates, cherries, cranberries, sultanas, brown sugar, coconut oil, cinnamon, ginger and cloves. Bring to a boil, then reduce the heat and simmer for 10 minutes. Let the batter stand for 30 minutes.

Heat the oven to 300°F and line the bottom and sides of an 8″ springform pan with parchment paper. (To line the sides, make 1″ snips along the bottom edge and ease it around the tin to form a collar.)

Add the marmalade, almond meal, chopped almonds and eggs to the batter and stir well. Spread in the prepared tin and bake for 1 1/4 – 1 1/2 hours. The sides will be coming away from the tin and the center will leave only a slight stickiness when tested with a cake tester.

Remove to a wire rack and brush with about 3 tbs. marmalade, then let the cake cool in the tin. The cake can be stored in an air-tight container and wrapped in foil for up to a month.

 

Apricot Cake with Cardamon and Rosewater

Simple, beautiful, fragrant and beguiling.

6 oz. dried apricots
1 cup cold water
2 cardamom pods, cracked
2 cups almond meal or flour
1/3 cup fine polenta or fine cornmeal
1 tsp. baking powder
3/4 cup sugar
6 extra large eggs
2 tsp. lemon juice
1 tsp. rosewater

To decorate:

2 tbs. apricot jam
2 1/2 tsp. finely chopped pistachios

Put the apricots in a small saucepan, cover them with cold water and tip in the cracked cardamom pods. Bring to a boil, then let boil for 10 minutes, stirring often, until the pan is just about out of water. Set aside to cool.

Heat the oven to 350°F. Line the bottom of an 8″ round springform tin with parchment paper and grease the sides.

In a food processor, combine the almond meal, polenta, baking powder, sugar, eggs, lemon juice and rosewater. Set aside 5 of the apricots, then add the rest and any liquid left in the pan to the processor. Blitz into a smooth batter.

Spread the batter in the tin and smooth the top. Split the apricots in two and arrange them around the circumference of the tin. Bake for 40-45 minutes, until a tester comes out clean. If the top is getting too brown, top it with foil.

Remove to a wire rack and leave to cool for 10-15 minutes. Brush on the jam, letting the heat of the cake melt it. Sprinkle over the pistachios and leave to cool completely.

 

Mirin-Glazed Salmon

To quote Nigella, “This must be the fastest possible way to create a culinary sensation.”

1/4 cup mirin (Japanese sweet rice wine)
1/4 cup light brown sugar
1/4 cup soy sauce
4 salmon fillets
2 tbs. rice vinegar
1-2 scallions, shredded into fine strips
rice, to serve

Mix the mirin, sugar and soy sauce in a shallow dish that will hold the 4 fillets. Add the salmon and marinate for 3 minutes on one side and 2 minutes on the other. Meanwhile, heat a large skillet.

Add the salmon to the hot, dry pan and cook for 2 minutes , then turn it over, add the marinade and cook for another 2 minutes. Remove the salmon to a serving plate filled with rice. Add the vinegar to the hot skillet and let it bubble into a glaze. Pour over the salmon and serve topped with the shredded scallions.

Serves 4

Mustard Pork Chops

This is such a quick and effortless entree. The pork chops are tender and the pan sauce made of mustard, cider and cream adds comfort and piquancy.

2 pork chops
2 tsp. garlic-infused olive oil
1/2 cup cider or apple juice
1 tbs. wholegrain Dijon mustard
1/3 cup heavy cream

Trim the chops of any fat and season. Put them between 2 pieces of plastic wrap and give them a bash with a rolling pin to make them thinner.

Heat the oil in a skillet over a medium-high heat, then cook the pork chops for abut 5 minutes per side, until just done. Remove them to a warmed plate.

Add the cider to the pan, still over the heat, to deglaze it. Let it bubble for a minute or so, then stir in the mustard and cream. Let the sauce continue to cook and thicken for a few minutes, then pour over the pork chops to serve.

Serves 2

Cauliflower and Cashew Nut Curry

This delightful curry is a fusion of Thai and Indian. It’s a perfect light and meatless meal.

1 medium head cauliflower, cut into florets
2-3 tsp. sea salt flakes or kosher salt
2 bay leaves
1 tbs. cold-pressed coconut oil
2 scallions, thinly sliced
2 tsp. finely copped fresh ginger
3 cardamom pods, crushed
1 tsp. cumin seeds
1 tbs. finely chopped coriander stems
1/4 cup Thai red curry paste
14 oz. tin coconut milk
2/3 cup cashews
1 lime, halved
small handful coriander leaves
naan or flatbreads, to serve

Put a saucepan of water on to boil and tip in the cauliflower. Once boiling, add 2 tsp. salt and the bay leaves. Cook for 4-5 minutes, or until just barley cooked. Drain.

Heat the oil in a wok or skillet that has a lid. Add the scallions, ginger, cardamom, cumin and coriander stalks. Stir over a medium heat for a minute or two, then add the curry paste and coconut milk.  Add the cauliflower and check the sauce for seasoning. Cover and simmer for 10 minutes. Remove the cardamom pods.

Meanwhile in a small dry frying pan, toast the cashews until they have colored. Stir half into the cauliflower and set the other half aside.

Transfer the cauliflower to a 2 serving bowls and top with the reserved cashews, coriander leaves and a sprinkle of lime juice. Serve with warm naan or flatbread.

Serves 2