Really Yummy Spicy Potato and Spinach

Great served with kebabs or fried chicken, but you could also add some tiger prawns towards end of cooking to make great prawn curry

A great way to enjoy fresh greens with a kick of chilli and full of Eastern promise, even my mum loved it and she hates veg!

You will need:

3 cloves of garlic finely chopped

2 pieces of dried galangai, chopped

1 stem of lemon grass finely chopped

1 tsb coriander seeds

2tbs thai red curry paste

1/2 tsb ground turmeric

half a tin of coconut milk (approx 6fl oz)

2 large potatoes peeled and cut into small cubes

300ml of stock (vegetable or chicken)

1 small bag of spinach leaves, approx 200g

1 small onion finely sliced and fried until golden brown or 2-3 spring onions cut into fine strips lengthways

Fresh ground black pepper and salt to taste

Handful of fresh coriander leaves roughly chopped

First, place the garlic, galangai, lemon grass and coriander in mortar or mini chopper with a dash of oil and blend to smooth paste

Then, heat oil over medium heat and when hot stir in paste, fry for 30 seconds then add the red curry paste and turmeric, stir again to mix and add the coconut milk, bring to the boil and leave to simmer until it starts to thicken

Now add the potatoes and stock, boil over moderate to low heat until potatoes are almost cooked, then stir in the spinach and cook until it starts to wilt (at this point add the raw tiger prawns if you are using them and cook for further 2-3 minutes or until cooked through)

Finally top with crispy fried onions or shredded spring onion and serve.

Hot Stuff! Stuffed Chillies

Not for the faint hearted, stuffed mild chillies great served with mint yogurt dip & mango chutney

Serves 2 as main course with side salad

You will need:-

2 mild large chillies
1 tablespoon of olive oil
1/2 small onion finely diced
1 teaspoon of finely diced fresh ginger
2 small new potatoes, boiled and diced
1 mushroom finely chopped
1 cherry tomato, finely diced
1 tablespoon of peas

1/4 teaspoon of the following;
ground coriander
ground cumin
ground turmeric
teaspoon of garam masala
onion seeds
cumin seeds

1 tablespoon of chopped fresh coriander

In a small frying pan heat the oil over medium heat and when hot quickly fry the chillies for approx 1 minute each side then remove from pan.

Add the onion and ginger to the pan and cook for 3 minutes, stirring frequently, then add the spices together with the potato and stir. Cook for a further 2 minutes then add the peas, tomato, mushroom and chopped coriander, stir to mix. Stirring frequently cook for a further 2 - 3 minutes and then remove pan from heat.

Halve the chillies length ways and remove seeds, unless you it fiery hot! Stuff each half with the onion potato mixture and place on baking tray. Cook in oven for 15 - 20 minutes (gas mark 5 or electric 200).

Serve hot.

Green Lentil & Chickpea Stew

A very simple tasty vegetarian dish, good on its own or could be served as side dish to accompany meat

You will need:-

1 large tin of green lentils
1 small tin of chickpeas
1 large tin of tomatoes, chopped
1 onion, finely chopped
3 cloves of garlic, peeled and thinly sliced
1/2 inch piece of fresh ginger, peeled and finely chopped
4 new potatoes, skin left on, washed and quartered
100g diced okra
1 tablespoon of butter or ghee
6 fresh basil leaves and 6 fresh mint leaves, roughly chopped
1 tablespoon of curry paste
salt and pepper to taste

In a large saucepan heat the butter over medium heat, when sizzling add the onion and stir fry for a couple of minutes,

then add the chopped ginger and garlic to the pan, stir and cook for a further 3 minutes, until onion is starting to brown, then add the chopped tomatoes, lentils and chickpeas, cook for a further 3 mins and then add the curry paste and okra. Mix in the potatoes and half a cup of cold water, stir well, cover and cook for 10 minutes.

Stir again and add the basil and mint together with salt and pepper and cook for further 10 minutes or until potatoes are tender, (add further small amounts of water if mixture starts to stick to bottom of pan). Serve hot.

Serves 4

Roasted Veg

Healthy side dish and also transforms basic root veg into very tasty alternative to boiling or steaming, they also taste great cold mixed with a little balsamic vinegar and black pepper, and chive sour cream dip

In a roasting pan put 2 tablespoons of olive oil together with a small bunch of fresh herbs such as thyme, mint, coriander, parsley, rosemary and two or three whole cloves of garlic (not peeled or chopped, just left whole in their skins), place roasting pan in hot oven (180 - 200 or gas mark 5) for 2 -3 mins until oil start to sizzle

Meanwhile prepare the veg, roughly chop:-

2 carrots and (scrubbed and not peeled) into approx 5 pieces each, you want big chunks rather than thin slices,

1 red onion, cut into quarters

1 red pepper and 1 yellow pepper, each seeded, halved and each half cut into 4 pieces

6 cherry tomatoes left whole

8 new potatoes, cut in half if large ones

Remove roasting pan from oven and add the veg, mixing with the oil to ensure that they are completely coated with the oil. Season with salt and freshly ground black pepper, return to oven and cook for approx 45 mins to 1 hour

You could also add other veg such as parsnips, sprouts, sweet potatoes, butternut squash, fennel, mushrooms or asparagus (the mushrooms and asparagus can be added in last 20 mins of cooking as they don't require as long to roast).

Serve with chargrilled meats, fish, your Sunday roast or with crusty bread and side salad