Chicken Korma with Tomato Sambal

Takes: 30 mins
Serves 4

Ingredients:

• 400g chicken breast fillets
• 1 tbsp curry powder
• 2 spring onions, trimmed
• 215g sugar snap peas
• 250g basmati rice
• 2 tsp coconut oil
• 1 tin coconut milk
• 1 big mango, peeled and cubed

FOR THE TOMATO SAMBAL

• 1 small red onion
• 1 tbsp lime juice
• 3 ripe vine tomatoes
• 4 inch piece cucumber
• small handful fresh coriander

Method:

1. Cut the chicken into slices then place in a bowl with the curry powder.  Mix to coat.  Set aside while you slice the spring onions and cut the sugar snaps into 3 diagonal slices.
2. Cook the rice.
3. Meanwhile, heat the oil in a large frying pan.  Add the coated chicken and cook until golden.  Add the onions and stir-fry for 1 minute.  Stir in the coconut milk, mango, and sugar snaps and simmer for another 5 minutes until thickened slightly.  Season.
4. For the sambal, cut the onion into cubes; place in a bowl with the lime juice.  Cut the tomatoes and cucumber to the same size and chop the coriander.  Mix into the bowl; season.

Lamb, Plum, and Rosemary Casserole

Takes: 2 hours
Serves 4

Ingredients:

• 3 tbsp olive oil
• 400g lamb, diced
• 250g shallots, peeled and sliced
• 3 celery sticks, sliced on the angle into 1 inch pieces
• 2 carrots, peeled and sliced on the angle into 1 inch pieces
• 4 garlic cloves, peeled and cut into 3
• 2 tbsp buckwheat flour
• 4 plums, stoned and sliced
• 700ml stock
• 5 sprigs rosemary

FOR THE PARSLEY MASH

• 750g potatoes
• 15g goat's butter
• splash of goat's milk
• 3 tbsp parsley, chopped

Method:

1. Preheat the oven to 180C, fan 160C.  Heat 1 tbsp oil in the bottom of a heavy casserole and fry the lamb.  Remove and set aside.
2. Fry the shallots until the edges begin to brown.  Remove and add to the meat.  Return your lamb to the pot with the celery, carrots, and garlic.  Fry for a further 5 minutes until the celery and carrots begin to soften.  Stir through the flour and then add in the plums and season well.  Pour over 2 tbsp of stock and allow it to bubble off before adding the rest of the stock and rosemary leaves.  Cook for 1.5 hours.
3. Meanwhile, put the potatoes into cold salted water, bring to the boil and cook for 30 minutes.  Drain and mash with a knob of butter and a splash of milk, then stir through the parsley.  Serve alongside the stew.

Mexican Bean Burgers with Guacamole

Takes: 25 mins
Serves 4

Ingredients:

• 1x400g tin mixed beans, drained and rinsed
• 15g fresh corinader
• 2 spring onions, trimmed
• 1 duck egg
• 250g cooked rice
• 1 tbsp brown rice flour
• 1 tbsp olive oil
• 1 ripe avocado
• 2 tbsp goat's yogurt
• 1 tbsp lime juice

TO SERVE

• Iceberg lettuce leaves
• Tomato slices

Method:

1. Place the beans, corinader, spring onions, and egg into a food processor and blitz until roughly chopped.  Stir in the rice and season.
2. Divide and shaped into palm-sized burgers with damp hands.  Sprinkle the flour onto a plate and lightly coat each burger.  Heat the oil on high in a large nonstick frying pan.  Add the burgers to the pan then reduce heat to medium.  Cook for 3-5 minutes on each side, or until golden and piping hot.
3. Scoop the avocado into a bowl, mash with a fork, then mix in the yogurt and lime juice.  Season to taste.

 

Lamb Steaks with Parsnip and Celeriac Mash

Takes: 1 hr
Serves 4

Ingredients:

• 50g goat's butter
• 4 lamb steaks, well seasoned
• 1 large red  dessert apple, cored and sliced
• 1 large red onion, peeled and cut into slim wedges
• 300ml apple and elderflower juice
• 1 tsp tapioca flour

FOR THE MASH

• 625g parsnips, peeled, trimmed and cut into chunks
• 625g celeriac, peeled and cut into chunks
• 25g goat's butter
• half tsp ground nutmeg
• 1 pack of flat-leaf parsley, chopped

Method:

1. Simmer the parsnips and celeriac in a pan of lightly salted water for 20 minutes, until tender.
2. Heat half of the 50g portion of goat's butter in a heavy-based frying pan and cook the lamb steaks on a high heat for 2 minutes on each side.  Remove from the pan and keep warm.
3. Add the rest of the 25g portion of goat's butter and cook the apple and onion over a high heat for 4-5 minutes, until soft and golden.  Add the apple and elderflower juice and bring to the boil.  Return the lamb and season.
4. Make sure the lamb is covered in the liquid, reduce the heat and simmer for 7-8 minutes.
5. Blend the tapioca flour with 1 tbsp of water.  Pour into the pan; stir well until the juices thicken.
6. Meanwhile, drain the parsnips and celeriac, then mash, adding the goat's butter and nutmeg.  Serve, garnished with the chopped parsley.

Orange Poppy Seed Cake

Takes: 1 hr 15 mins
Serves 5

Ingredients:

• 125g goat's butter, room temperature, plus extra for greasing
• 100g honey
• 1 duck egg
• 75g buckwheat flour
• 75g brown rice flour
• 1 tsp bicarbonate of soda
• 1 orange, zested and squeezed
• 25g poppy seeds

Method:

1. Preheat the oven to 190C, fan 170C.  Line a springform cake tin with nonstick baking paper, lightly grease the sides with butter.  Beat the butter and honey in a bowl until light and fluffy.
2. Add the egg, flour, and bicarbonate of soda and beat until combined.  Add the orange zest and juice and the poppy seeds then beat together.  Pour into the tin and bake for 50 minutes.  Remove from oven and cool.

Sri Lankan-Style Lamb Curry

Takes: 35 mins
Serves 4

Ingredients:

• 2 tbsp olive oil
• 2 small onions, finely sliced
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 20 curry leaves
• 1 inch root ginger, grated
• 2 cloves garlic, crushed
• half tsp turmeric
• 200ml water
• 1 tin (or 250ml) coconut milk
• 560g lamb cubes
• 2 tomatoes, chopped

FOR THE SAFFRON RICE

• 250g basmati rice
• 1 cinnamon stick
• pinch saffron and turmeric
• 5 cardamon pods
• 3 cloves

TO SERVE

• steamed green beans

Method:

1. Place the rice, 550ml water, cinnamon stick, saffron, cardamom and cloves in a saucepan.  Season with salt, cover with a lid and bring to the boil, reduce the heat and simmer gently for 12 minutes.  Leave the lid on and remove from heat.
2. Heat the oil in a pan, add the onions and cook until lightly golden.  Add the mustard seeds, cumin seeds and curry leaves, and cook for 2 minutes.  Add the ginger, garlic and turmeric and cook for a further 2 minutes.  Add the lamb cubes and fry until brown on all sides.
3. Add the water and coconut milk, bring to the boil and simmer for 30 minutes.  When you're ready to serve, stir through the tomatoes.  Serve with rice and steamed green beans.

 

Tomato, Red Pepper, and Butternut Squash Soup

Takes: 1 hour
Serves 4

Ingredients:

• 1butternut squash, peeled and cut into 1 inch chunks
• 2 red peppers, deseeded, cut into 1 inch pieces
• 6 tomatoes, cut into wedges
• 4 garlic cloves, peeled and halved
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground corinader
• 1 tsp ground cumin
• 750ml water
• 100g kale
• 4 tbsp goat's yogurt
• handful fresh coriander

Method:

1. Preheat the oven to 180C.  Place the butternut squash, peppers, tomatoes, and garlic into a large roasting tin.  Drizzle with olive oil and sprinkle over the spices.  Season well and cover the tin with aluminum foil.  Cook in the oven for 20 minutes.  Remove the lid and return to the oven for a further 20 minutes, until all the vegetables are soft and beginning to caramelise.
2. Transfer the tin of vegetables to a large pan on the hob.  Add the water and kale.  Bring to the boil.  Simmer for 5 minutes.
3. Place all the vegetables in a food processor until roughly mashed.  Return to the pan and stir in the yogurt.  Serve with fresh coriander.