Servings 6
Total Time 40 minutes mins
Preheat the oven to 200C. Roll 1 sheet of puff pastry out flat on your surface, keeping the parchment paper underneath. Using a sharp knife, cut two rectangular pieces approx 6x4cm from each side of the bottom of the pastry. This will be the trunk of the tree. Cut diagonally on both sides starting from the centre of the top of the pastry and ending at each bottom corner. You’ll end up with a christmas tree shape. Set that one aside and repeat with the other sheet of puff pastry.
Spread the cream cheese over one of the christmas tree sheets. Dot over the caramelised red onion relish. Crumble over the blue cheese and then lay the slices of prosciutto over the top.
Carefully lift the second sheet of pastry over the top. Keep in mind to leave a 4cm space down the centre of the christmas tree and cut horizontal lines across the pastry 4cm apart to create branches.
At this point, carefully slide the pastry onto a baking tray. Pick up each branch and twist until you’ve worked your way through.
Take the 4 leftover triangles that were cut to make the tree. Repeat all the fillings into each of the triangles, using the remainder of each.
Loosely roll each one up and then cut each in half. Place on a second baking tray.
Brush all over the pastry with a beaten egg. This will help with the colour and create a glossy finish on the surface. Season with salt and pepper and place in the oven for 15-20 minutes.
Serve onto a platter with some extra caramelised red onion and a scattering of fresh parsley.
Amazing puff pastry with an indulgent filling, a real Christmas treat. The salty kick of the blue cheese is the perfect companion to the richness of the pastry and the relish so go lightly on the seasoning before it goes in to the oven.
Servings 6
Total Time 1 hour hr 30 minutes mins
Preheat oven to 200C. Peel and chop the butternut squash into 1-2cm pieces. Pick the leaves from the rosemary and finely chop.
Add the squash to a roasting tray with 1 tbsp olive oil and the rosemary. Toss together with sea salt and black pepper and roast in the oven for 15-20 minutes. Once roasted, remove from the oven and set aside.
While the butternut squash is roasting, start on the prep for the filling. Roughly chop the sage leaves. Finely dice the onion and garlic.
Finely chop the chestnut mushrooms. Roughly chop the cooked chestnuts and the parsley.
Heat 1 tbsp olive oil in a frying pan over heading heat. Add in the baby spinach and allow to wilt down with some salt and pepper. Then remove onto a plate lined with kitchen paper to cool and drain.
Return the frying pan to a medium heat and add in the butter. Once the butter is bubbling add the sage and allow to fry for 30 seconds until crisp. Add in the onion and allow to cook for 5-6 minutes until translucent and soft before adding the garlic and cooking for another minute.
Next add in the mushrooms and chestnuts and allow to fry for 10 minutes on a medium high heat until most of the moisture is gone. Season with salt and plenty of black pepper. Add the breadcrumbs and allow to toast in the pan for 3-4 minutes.
Add the mushroom mix and chopped parsley to a bowl with the butternut squash and mix well to combine.
Next roll out the block of puff pastry on a surface dusted with the flour. Aim for a 30x40cm rectangle. Slide the puff pastry onto a piece of parchment now to make it easier to get everything onto a baking tray later.
Once the spinach has cooled, squeeze between the kitchen paper to remove excess liquid. Arrange the spinach in a rectangle on to ⅓ of the puff pastry to one side, leaving a 3cm gap around the edge for the trim. Scoop the butternut squash mixture on top of the spinach and form into a loaf shape.
Brush the edges of the puff pastry with a beaten egg and fold the larger side of the puff pastry over the filling. Leave a 3cm trim all the way around and press down with your fingers to seal. Crimp the pastry any way you like.
Brush the pastry all over with the beaten egg. Score the pastry and use a knife to poke 3 air vents in the top of the Wellington. Place on a baking tray and season with salt and pepper. Bake in the oven at 190C for 45 minutes until golden all over.
Cut into slices and serve with cranberry sauce on the side.
This one is all about timing. Getting the butternut squash in to the oven quickly is going to set you up perfectly for getting everything else in order. The fresh herbs and combination of chestnuts and mushrooms all lead to a full flavoured wellington that can easily take centre position on any dinner table.
First do a bit of prep. Finely chop the onion and the garlic.
Heat 2 tbsp oil in a casserole dish and fry the onion for 5 minutes until softened. Add the garlic and 2 tsp of the cumin seeds and 2 tsp of the black mustard seeds and fry for 30 seconds until the mustard seeds start to pop.
Stir the ground turmeric and chilli powder and cook for another minute. Add the chopped tomatoes and stir through.
Add the rinsed red lentils and coconut milk. Season with salt and pepper and simmer for 25 minutes until the lentils are tender.
While the dahl is simmering, make your shredded cauliflower salad. Remove any old leaves from the outside of the cauliflower and leave any fresh ones on. Using a box grater, shred, leaves and all.
Thinly slice the spring onions.
Add the spring onions to a bowl with the cauliflower and add a handful of coriander leaves. Add 1 tbsp olive oil, the zest and juice of the lime, salt and pepper. Mix everything well to combine.
5 minutes before the end of the dahl’s cooking time stir through the baby spinach and allow it to wilt down.
Heat 2 tbsp olive oil in a small frying pan over a medium-high heat. Add the remaining cumin and mustard seeds and fry for 30 seconds.
Serve the dahl topped with a drizzle of the spiced oil, cauliflower salad and plenty of extra coriander.
A real winter warmer. Don't skimp on the spices here and try to use the freshest ones you can find. A hearty meal that works just as well for lunch as it will for dinner. Season to taste and taste often to make sure the flavour is big and bold.
First do a bit of prep. Finely chop the onion and the garlic.
Heat 1 tbsp oil in a casserole dish and fry the onion for 5 minutes until softened. Add the garlic and 1 tsp of the cumin seeds and 1 tsp of the black mustard seeds and fry for 30 seconds until the mustard seeds start to pop.
Stir the ground turmeric and chilli powder and cook for another minute. Add the chopped tomatoes and stir through.
Add the rinsed red lentils and coconut milk. Season with salt and pepper and simmer for 25 minutes until the lentils are tender.
While the dahl is simmering, make your shredded cauliflower salad. Remove any old leaves from the outside of the cauliflower and leave any fresh ones on. Using a box grater, shred, leaves and all.
Thinly slice the spring onions.
Add the spring onions to a bowl with the cauliflower and add a handful of coriander leaves. Add 1 tbsp olive oil, the zest and juice of the lime, salt and pepper. Mix everything well to combine.
5 minutes before the end of the dahl’s cooking time stir through the baby spinach and allow it to wilt down.
Heat 1 tbsp olive oil in a small frying pan over a medium-high heat. Add the remaining cumin and mustard seeds and fry for 30 seconds.
Serve the dahl topped with a drizzle of the spiced oil, cauliflower salad and plenty of extra coriander.
A real winter warmer. Don't skimp on the spices here and try to use the freshest ones you can find. A hearty meal that works just as well for lunch as it will for dinner. Season to taste and taste often to make sure the flavour is big and bold.
First do a bit of prep. Finely chop the onion and the garlic.
Heat 3 tbsp oil in a casserole dish and fry the onion for 5 minutes until softened. Add the garlic and 3 tsp of the cumin seeds and 3 tsp of the black mustard seeds and fry for 30 seconds until the mustard seeds start to pop.
Stir the ground turmeric and chilli powder and cook for another minute. Add the chopped tomatoes and stir through.
Add the rinsed red lentils and coconut milk. Season with salt and pepper and simmer for 25 minutes until the lentils are tender.
While the dahl is simmering, make your shredded cauliflower salad. Remove any old leaves from the outside of the cauliflower and leave any fresh ones on. Using a box grater, shred, leaves and all.
Thinly slice the spring onions.
Add the spring onions to a bowl with the cauliflower and add a handful of coriander leaves. Add 1 tbsp olive oil, the zest and juice of the lime, salt and pepper. Mix everything well to combine.
5 minutes before the end of the dahl’s cooking time stir through the baby spinach and allow it to wilt down.
Heat 3 tbsp olive oil in a small frying pan over a medium-high heat. Add the remaining cumin and mustard seeds and fry for 30 seconds.
Serve the dahl topped with a drizzle of the spiced oil, cauliflower salad and plenty of extra coriander.
A real winter warmer. Don't skimp on the spices here and try to use the freshest ones you can find. A hearty meal that works just as well for lunch as it will for dinner. Season to taste and taste often to make sure the flavour is big and bold.
First do a bit of prep. Finely chop the onion and the garlic.
Heat 4 tbsp oil in a casserole dish and fry the onion for 5 minutes until softened. Add the garlic and 4 tsp of the cumin seeds and 4 tsp of the black mustard seeds and fry for 30 seconds until the mustard seeds start to pop.
Stir the ground turmeric and chilli powder and cook for another minute. Add the chopped tomatoes and stir through.
Add the rinsed red lentils and coconut milk. Season with salt and pepper and simmer for 25 minutes until the lentils are tender.
While the dahl is simmering, make your shredded cauliflower salad. Remove any old leaves from the outside of the cauliflower and leave any fresh ones on. Using a box grater, shred, leaves and all.
Thinly slice the spring onions.
Add the spring onions to a bowl with the cauliflower and add a handful of coriander leaves. Add 2 tbsp olive oil, the zest and juice of the lime, salt and pepper. Mix everything well to combine.
5 minutes before the end of the dahl’s cooking time stir through the baby spinach and allow it to wilt down.
Heat 4 tbsp olive oil in a small frying pan over a medium-high heat. Add the remaining cumin and mustard seeds and fry for 30 seconds.
Serve the dahl topped with a drizzle of the spiced oil, cauliflower salad and plenty of extra coriander.
A real winter warmer. Don't skimp on the spices here and try to use the freshest ones you can find. A hearty meal that works just as well for lunch as it will for dinner. Season to taste and taste often to make sure the flavour is big and bold.
Sesame Chicken Noodle Salad Servings 4 Total Time 30 minutes mins Ingredients▢ 2 tbsp tahini▢ 2 lime▢ 4 tsp dark soy sauce▢ 1 clove garlic▢ 2 tsp sesame oil▢…
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Servings 4
Total Time 40 minutes mins
20cm ovenproof frying pan
Preheat your oven to 200C/180C fan. Using a knife, peel the skin from the butternut squash. Chop the squash lengthways and scoop out any seeds. Cut into 4cm pieces.
Place the squash on a roasting tray with the rapeseed oil, salt and pepper. Roast for 20 minutes until tender.
In a bowl, whisk together the eggs, season with black pepper and set aside.
Heat the olive oil in a 20cm ovenproof pan and wilt down the baby spinach.
Add the roasted butternut squash and thyme leaves and stir through. Pour in the egg and move the pan around to fill any gaps.
Crumble over the goat’s cheese and cook on a low heat for 5-6 minutes until the sides are set. Place the pan under a hot grill for 5-6 minutes to set the top of the frittata.
Once the frittata is set, remove from the grill and scatter over some more fresh thyme. Turn out onto a plate or chopping board and allow to cool a little before slicing into wedges.
The ultimate way to use up eggs with a stellar flavour combination that makes this frittata stand out. Ideal for lunch & dinner and particularly handy as a lunch box filler.
Servings 4
Total Time 30 minutes mins
To a pinch of saffron threads, pour over 3 tbsp hot water and set aside.
Finely chop the onions and peel and grate the carrots.
Heat the olive oil and unsalted butter in a casserole dish. Add the onions and ras el hanout and fry over a medium heat for 5 minutes until softened.
Wash the basmati rice under cold, running water and add to the pan along with the carrots and saffron (in its soaking water). Cover with 600ml cold water.
Season well with salt and pepper, give it a stir and bring to the boil. Cover, reduce the heat and simmer for 12-15 minutes, then turn off the heat and allow it to stand with the lid on for 5 minutes.
While the rice is cooking, roughly chop the shelled pistachios, mint leaves and flat leaf parsley.
Fluff up the rice with a fork, stir in the mixed dried fruit, pistachios, herbs, feta cheese and pomegranate seeds and serve.
A seriously impressive rice dish that is ideal as a light dinner or as a perfect side dish to accompany any feast!
Servings 6
Total Time 30 minutes mins
To a pinch of saffron threads, pour over 6 tbsp hot water and set aside.
Finely chop the onions and peel and grate the carrots.
Heat the olive oil and unsalted butter in a casserole dish. Add the onions and ras el hanout and fry over a medium heat for 5 minutes until softened.
Wash the basmati rice under cold, running water and add to the pan along with the carrots and saffron (in its soaking water). Cover with 900ml cold water.
Season well with salt and pepper, give it a stir and bring to the boil. Cover, reduce the heat and simmer for 12-15 minutes, then turn off the heat and allow it to stand with the lid on for 5 minutes.
While the rice is cooking, roughly chop the shelled pistachios, mint leaves and flat leaf parsley.
Fluff up the rice with a fork, stir in the mixed dried fruit, pistachios, herbs, feta cheese and pomegranate seeds and serve.
A seriously impressive rice dish that is ideal as a light dinner or as a perfect side dish to accompany any feast!
Servings 4
Total Time 30 minutes mins
Cook 150g quinoa in a saucepan with 300ml water and a pinch of salt over a medium heat. Bring to a simmer and cover with a lid for 10-15 minutes until the liquid is absorbed. Turn off the heat and allow to stand for 5 minutes. Fluff the quinoa up with a fork.
Transfer to a large mixing bowl and set aside to cool.
Prepare the rest of the salad ingredients. Roughly chop the tomatoes, deseed and slice the cucumber and thinly slice the spring onions.
Roughly chop the dill, mint and parsley.
Make the dressing in a bowl. Grate in the garlic and whisk together with 4 tbsp olive oil, half the sumac and the juice of the lemons. Season with salt and pepper.
Heat a griddle pan or frying pan over medium-high heat. In the bowl, tear the pitta breads and drizzle with 1 tbsp olive oil, sprinkle over a the rest of the sumac and season with salt and pepper.
Fry the pittas in the pan, turning regularly until toasted and crisp. Remove and set aside.
Slice the halloumi into thick slices.
Fry the halloumi in the pan for 1-2 minutes on each side until charred.
In the bowl with the quinoa, toss through the tomatoes, cucumber, spring onions along with the dressing and most of the herbs.
Plate up with a generous helping of the quinoa salad, crispy pittas, halloumi and the remaining herbs!
Squeaky salty halloumi cheese is fried until golden to top a healthy herb filled quinoa salad that can be made in an instant. Feel free to adapt with roast vegetables through the quinoa for even more bite.
Servings 2
Total Time 30 minutes mins
Cook 75g quinoa in a saucepan with 150ml water and a pinch of salt over a medium heat. Bring to a simmer and cover with a lid for 10-15 minutes until the liquid is absorbed. Turn off the heat and allow to stand for 5 minutes. Fluff the quinoa up with a fork.
Transfer to a large mixing bowl and set aside to cool.
Prepare the rest of the salad ingredients. Roughly chop the tomatoes, deseed and slice the cucumber and thinly slice the spring onions.
Roughly chop the dill, mint and parsley.
Make the dressing in a bowl. Grate in the garlic and whisk together with 2 tbsp olive oil, half the sumac and the juice of the lemons. Season with salt and pepper.
Heat a griddle pan or frying pan over medium-high heat. In the bowl, tear the pitta breads and drizzle with 1 tbsp olive oil, sprinkle over a the rest of the sumac and season with salt and pepper.
Fry the pittas in the pan, turning regularly until toasted and crisp. Remove and set aside.
Slice the halloumi into thick slices.
Fry the halloumi in the pan for 1-2 minutes on each side until charred.
In the bowl with the quinoa, toss through the tomatoes, cucumber, spring onions along with the dressing and most of the herbs.
Plate up with a generous helping of the quinoa salad, crispy pittas, halloumi and the remaining herbs!
Squeaky salty halloumi cheese is fried until golden to top a healthy herb filled quinoa salad that can be made in an instant. Feel free to adapt with roast vegetables through the quinoa for even more bite.
Servings 6
Total Time 30 minutes mins
Cook 225g quinoa in a saucepan with 450ml water and a pinch of salt over a medium heat. Bring to a simmer and cover with a lid for 10-15 minutes until the liquid is absorbed. Turn off the heat and allow to stand for 5 minutes. Fluff the quinoa up with a fork.
Transfer to a large mixing bowl and set aside to cool.
Prepare the rest of the salad ingredients. Roughly chop the tomatoes, deseed and slice the cucumbers and thinly slice the spring onions.
Roughly chop the dill, mint and parsley.
Make the dressing in a bowl. Grate in the garlic and whisk together with 6 tbsp olive oil, half the sumac and the juice of the lemons. Season with salt and pepper.
Heat a griddle pan or frying pan over medium-high heat. In the bowl, tear the pitta breads and drizzle with 2 tbsp olive oil, sprinkle over a the rest of the sumac and season with salt and pepper.
Fry the pittas in the pan, turning regularly until toasted and crisp. Remove and set aside.
Slice the halloumi into thick slices.
Fry the halloumi in the pan for 1-2 minutes on each side until charred.
In the bowl with the quinoa, toss through the tomatoes, cucumbers, spring onions along with the dressing and most of the herbs.
Plate up with a generous helping of the quinoa salad, crispy pittas, halloumi and the remaining herbs!
Squeaky salty halloumi cheese is fried until golden to top a healthy herb filled quinoa salad that can be made in an instant. Feel free to adapt with roast vegetables through the quinoa for even more bite.
Servings 6
Total Time 2 hours hrs 30 minutes mins
Firstly, do the veg prep. Finely chop the onion, crush the garlic and cut the aubergines into large chunks.
Season the lamb with salt and pepper.
Heat a casserole dish over a high heat and add the olive oil. Add the seasoned lamb to the pan. Brown the meat, ensuring to get colour all over. Remove onto a plate and set aside.
Reduce the heat to medium and add the onion. Add a little water to prevent them from sticking to the pan if needed. Add the aubergines to the pot and fry for 10 minutes.
Add the garlic, coriander seeds, cumin seeds and ground cinnamon and cook for another minute.
Stir through the harissa paste and, using a vegetable peeler, pare the rind from the lemon into the pot. Pour over the chopped tomatoes and chicken stock. Season well.
Return the lamb to the pot and simmer gently for 1 ½ hours, adding the drained and rinsed chickpeas after 30 minutes. Stir the pot now and then during cooking- the meat should be lovely and tender when it’s ready.
Serve in bowls with a dollop of natural yogurt and some coriander leaves.
Harissa paste can be found in most supermarkets now and injects this dark and rich lamb stew with deep earthy heat
Servings 4
Total Time 2 hours hrs 30 minutes mins
Firstly, do the veg prep. Finely chop the onion, crush the garlic and cut the aubergine into large chunks.
Season the lamb with salt and pepper.
Heat a casserole dish over a high heat and add the olive oil. Add the seasoned lamb to the pan. Brown the meat, ensuring to get colour all over. Remove onto a plate and set aside.
Reduce the heat to medium and add the onion. Add a little water to prevent them from sticking to the pan if needed. Add the aubergine to the pot and fry for 10 minutes.
Add the garlic, coriander seeds, cumin seeds and ground cinnamon and cook for another minute.
Stir through the harissa paste and, using a vegetable peeler, pare the rind from the lemon into the pot. Pour over the chopped tomatoes and chicken stock. Season well.
Return the lamb to the pot and simmer gently for 1 ½ hours, adding the drained and rinsed chickpeas after 30 minutes. Stir the pot now and then during cooking- the meat should be lovely and tender when it’s ready.
Serve in bowls with a dollop of natural yogurt and some coriander leaves.
Harissa paste can be found in most supermarkets now and injects this dark and rich lamb stew with deep earthy heat
Servings 8
Total Time 2 hours hrs 30 minutes mins
Firstly, do the veg prep. Finely chop the onions, crush the garlic and cut the aubergines into large chunks.
Season the lamb with salt and pepper.
Heat a casserole dish over a high heat and add the olive oil. Add the seasoned lamb to the pan. Brown the meat, ensuring to get colour all over. Remove onto a plate and set aside.
Reduce the heat to medium and add the onions. Add a little water to prevent them from sticking to the pan if needed. Add the aubergines to the pot and fry for 10 minutes.
Add the garlic, coriander seeds, cumin seeds and ground cinnamon and cook for another minute.
Stir through the harissa paste and, using a vegetable peeler, pare the rind from the lemon into the pot. Pour over the chopped tomatoes and chicken stock. Season well.
Return the lamb to the pot and simmer gently for 1 ½ hours, adding the drained and rinsed chickpeas after 30 minutes. Stir the pot now and then during cooking- the meat should be lovely and tender when it’s ready.
Serve in bowls with a dollop of natural yogurt and some coriander leaves.
Harissa paste can be found in most supermarkets now and injects this dark and rich lamb stew with deep earthy heat
Servings 4
Total Time 30 minutes mins
Rinse 250g basmati rice under cold, running water and place in a saucepan with 500ml cold water. Bring to the boil then reduce the heat to a simmer. Allow to simmer with the lid on for 15 minutes. Take off the heat and fluff up with a fork when ready to serve.
While the rice is cooking, do the veg prep. Peel and finely slice the shallots. Slice the mangetout and baby corn in half lengthways.
Cut the fish fillets into 2-3 cm cubes.
Heat the olive oil in a shallow casserole on medium heat and fry the shallots for 3-4 minutes until softened. Add the Thai red curry paste and fry for another minute.
Pour in the coconut milk and vegetable stock and bring to a steady simmer for about 8-10 minutes to reduce the sauce.
Add the juice of the limes, the fish sauce and the brown sugar.
Stir in the mangetout and baby corn and simmer for 3 minutes to cook the veg.
Add in the fish pieces and simmer for 3-5 minutes until just cooked. Stir through some of the basil and coriander leaves.
Serve in bowls over the rice and garnish with more fresh basil and coriander leaves.
Get your hands on the best quality Thai red curry paste to cheat your way to simple but incredibly rewarding fish curry. Swap the white fish with prawns if you prefer shellfish in your curry.
Servings 2
Total Time 30 minutes mins
Rinse 125g basmati rice under cold, running water and place in a saucepan with 250ml cold water. Bring to the boil then reduce the heat to a simmer. Allow to simmer with the lid on for 15 minutes. Take off the heat and fluff up with a fork when ready to serve.
While the rice is cooking, do the veg prep. Peel and finely slice the shallot. Slice the mangetout and baby corn in half lengthways.
Cut the fish fillets into 2-3 cm cubes.
Heat the olive oil in a shallow casserole on medium heat and fry the shallot for 3-4 minutes until softened. Add the Thai red curry paste and fry for another minute.
Pour in the coconut milk and vegetable stock and bring to a steady simmer for about 8-10 minutes to reduce the sauce.
Add the juice of the limes, the fish sauce and the brown sugar.
Stir in the mangetout and baby corn and simmer for 3 minutes to cook the veg.
Add in the fish pieces and simmer for 3-5 minutes until just cooked. Stir through some of the basil and coriander leaves.
Serve in bowls over the rice and garnish with more fresh basil and coriander leaves.
Get your hands on the best quality Thai red curry paste to cheat your way to simple but incredibly rewarding fish curry. Swap the white fish with prawns if you prefer shellfish in your curry.
Servings 6
Total Time 30 minutes mins
Rinse 375g basmati rice under cold, running water and place in a saucepan with 750ml cold water. Bring to the boil then reduce the heat to a simmer. Allow to simmer with the lid on for 15 minutes. Take off the heat and fluff up with a fork when ready to serve.
While the rice is cooking, do the veg prep. Peel and finely slice the shallots. Slice the mangetout and baby corn in half lengthways.
Cut the fish fillets into 2-3 cm cubes.
Heat the olive oil in a shallow casserole on medium heat and fry the shallots for 3-4 minutes until softened. Add the Thai red curry paste and fry for another minute.
Pour in the coconut milk and vegetable stock and bring to a steady simmer for about 8-10 minutes to reduce the sauce.
Add the juice of the limes, the fish sauce and the brown sugar.
Stir in the mangetout and baby corn and simmer for 3 minutes to cook the veg.
Add in the fish pieces and simmer for 3-5 minutes until just cooked. Stir through some of the basil and coriander leaves.
Serve in bowls over the rice and garnish with more fresh basil and coriander leaves.
Get your hands on the best quality Thai red curry paste to cheat your way to simple but incredibly rewarding fish curry. Swap the white fish with prawns if you prefer shellfish in your curry.
Servings 8
Total Time 30 minutes mins
Rinse 500g basmati rice under cold, running water and place in a saucepan with 1l cold water. Bring to the boil then reduce the heat to a simmer. Allow to simmer with the lid on for 15 minutes. Take off the heat and fluff up with a fork when ready to serve.
While the rice is cooking, do the veg prep. Peel and finely slice the shallots. Slice the mangetout and baby corn in half lengthways.
Cut the fish fillets into 2-3 cm cubes.
Heat the olive oil in a shallow casserole on medium heat and fry the shallots for 3-4 minutes until softened. Add the Thai red curry paste and fry for another minute.
Pour in the coconut milk and vegetable stock and bring to a steady simmer for about 8-10 minutes to reduce the sauce.
Add the juice of the limes, the fish sauce and the brown sugar.
Stir in the mangetout and baby corn and simmer for 3 minutes to cook the veg.
Add in the fish pieces and simmer for 3-5 minutes until just cooked. Stir through some of the basil and coriander leaves.
Serve in bowls over the rice and garnish with more fresh basil and coriander leaves.
Get your hands on the best quality Thai red curry paste to cheat your way to simple but incredibly rewarding fish curry. Swap the white fish with prawns if you prefer shellfish in your curry.
Get started on the veg prep. Finely dice the onion, carrot, celery and red pepper.
Heat the olive oil in a casserole pot over medium-high heat and add the onion, carrot, celery and red pepper, along with a pinch of salt. Fry for 10 minutes until soft. Push the veg to one side and turn the heat up to high. Add the turkey mince and break up with a wooden spoon as it browns off.
Add the ground coriander, ground cumin, chilli powder and ground cinnamon. Fry off for another minute.
Add in the chopped tomatoes and chipotle paste. Season with salt and ground black pepper. Turn the heat down to a simmer and allow to cook uncovered for 1 ½ - 2 hours, adding a splash of water now and then to stop the chilli from drying out.
Once the turkey is lovely and tender and the sauce is thick and rich, add the drained and rinsed kidney beans with another splash of water and cook for another 15 minutes.
Serve with rice, coriander, sour cream and some tortilla chips. Season with ground black pepper.
A favourite of mine for its deep smokey flavour that comes from good quality chipotle paste. Any minced meat will work here, but turkey is a nice lean and light option.
Get started on the veg prep. Finely dice the onion, carrot, celery and red pepper.
Heat the olive oil in a casserole pot over medium-high heat and add the onion, carrot, celery and red pepper, along with a pinch of salt. Fry for 10 minutes until soft. Push the veg to one side and turn the heat up to high. Add the turkey mince and break up with a wooden spoon as it browns off.
Add the ground coriander, ground cumin, chilli powder and ground cinnamon. Fry off for another minute.
Add in the chopped tomatoes and chipotle paste. Season with salt and ground black pepper. Turn the heat down to a simmer and allow to cook uncovered for 1 ½ - 2 hours, adding a splash of water now and then to stop the chilli from drying out.
Once the turkey is lovely and tender and the sauce is thick and rich, add the drained and rinsed kidney beans with another splash of water and cook for another 15 minutes.
Serve with rice, coriander, sour cream and some tortilla chips. Season with ground black pepper.
A favourite of mine for its deep smokey flavour that comes from good quality chipotle paste. Any minced meat will work here, but turkey is a nice lean and light option.
Get started on the veg prep. Finely dice the onion, carrot, celery and red pepper.
Heat the olive oil in a casserole pot over medium-high heat and add the onion, carrot, celery and red pepper, along with a pinch of salt. Fry for 10 minutes until soft. Push the veg to one side and turn the heat up to high. Add the turkey mince and break up with a wooden spoon as it browns off.
Add the ground coriander, ground cumin, chilli powder and ground cinnamon. Fry off for another minute.
Add in the chopped tomatoes and chipotle paste. Season with salt and ground black pepper. Turn the heat down to a simmer and allow to cook uncovered for 1 ½ - 2 hours, adding a splash of water now and then to stop the chilli from drying out.
Once the turkey is lovely and tender and the sauce is thick and rich, add the drained and rinsed kidney beans with another splash of water and cook for another 15 minutes.
Serve with rice, coriander, sour cream and some tortilla chips. Season with ground black pepper.
A favourite of mine for its deep smokey flavour that comes from good quality chipotle paste. Any minced meat will work here, but turkey is a nice lean and light option.
