This Months New Recipes
Cauliflower, paneer & pea curry (V)

Serves 4

  • 2 tbsp sunflower oil

  • 225g pack paneer, cut into cubes

  • 1 head of cauliflower broken into small florets

  • 2 onions thickly sliced

  • 2 garlic cloves, crushed

  • 2 heaped tbsp tikka masala paste

  • 500g carton passata

  • 200g frozen peas

  • small pack coriander, roughly chopped

  • basmati rice or Naan breads, to serve

  • raita or your favourite chutney, to serve

 

  1. Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside.

  2. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened.

  3. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.

  4. Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins.

  5. Stir through most of the coriander and garnish with the rest.

  6. Serve with basmati rice or Naan bread, raita or your favourite chutney.

 

 

 

 

 

Chunky sausage & tomato pasta

Serves 4

  • 1 tbsp olive oil

  • 4 thick pork sausages, cut into bite-sized pieces

  • 2 garlic cloves, crushed

  • 200ml medium white wine

  • 1 tbsp tomato purée

  • 400g can chopped tomatoes

  • 500g pack rigatoni or penne

  • handful basil leaves, torn, (optional)

  • Parmesan, to serve

 

 

  1. Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through.

  2. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.

  3. Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.

  4. While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.

 

 

 

 

 

Tomato & thyme cod

Serves 4

  • 1 tbsp olive oil

  • 1 onion, chopped

  • 400g can chopped tomatoes

  • few sprigs thyme , leaves stripped

  • 1 tbsp soy sauce

  • 4 cod fillets, or another white flaky fish, such as pollock

 

  1. Heat 1 tbsp olive oil in a frying pan, add 1 chopped onion, then fry for 5-8 mins until lightly browned.

  2. Stir in a 400g can chopped tomatoes, the leaves from a few sprigs of thyme and 1 tbsp soy sauce, then bring to the boil.

  3. Simmer 5 mins, then slip 4 cod fillets into the sauce.

  4. Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.

 

 

 

 

 

 

Roast tomatoes (V)

Serves 4

  • 10 large vine tomatoes, halved

  • 4 garlic cloves, sliced

  • ½ bunch thyme

  • 3 tbsp balsamic vinegar

  • 2 tbsp olive oil

 

  1. Heat oven to 160C/140C fan/gas 3.

  2. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil,

  3. Add some seasoning and roast for 1 hr. Remove and set aside to cool.

 

 

 

 

 

Summer-in-winter chicken

Serves 4

  • 1 tbsp olive oil

  • 4 boneless skinless chicken breasts

  • 200g pack cherry tomatoes

  • 3 tbsp pesto

  • 3 tbsp crème fraîche (half fat is fine)

  • fresh basil

 

  1. Heat the oil in a frying pan, preferably non-stick.

  2. Add the chicken and fry without moving it until it takes on a bit of colour.

  3. Turn the chicken and cook on the other side. Continue cooking for 12-15 mins until the chicken is cooked through. Season all over with a little salt and pepper.

  4. Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften.

  5. Reduce the heat and stir in the pesto and crème fraîche until it makes a sauce. Scatter with a few basil leaves,

  6. then serve with rice and salad or mash and broccoli.

 

 

 

 

 

Red lentil, chickpea & chilli soup (V)

Serves 4

  • 2 tsp cumin seeds

  • large pinch chilli flakes

  • 1 tbsp olive oil

  • 1 red onion, chopped

  • 140g red split lentils

  • 850ml vegetable stock or water

  • 400g can tomatoes , whole or chopped

  • 200g can chickpeas or ½ a can, drained and rinsed (freeze leftovers)

  • small bunch coriander, roughly chopped (save a few leaves, to serve)

  • 4 tbsp Greek yogurt, to serve

 

  1. Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

  2. Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.

  3. Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.

  4. Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.

  5. Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp Greek yogurt and extra coriander leaves.

 

 

 

 

 

Masala frittata with avocado salsa (V)

Serves 4

  • 2 tbsp olive oil

  • 3 onions- 2 ½ thinly sliced, ½ finely chopped

  • 1 tbsp Madras curry paste

  • 500g cherry tomatoes, halved

  • 1 red chilli deseeded and finely chopped

  • small pack coriander, roughly chopped

  • 8 large eggs, beaten

  • 1 avocado stoned, peeled and cubed

  • juice 1 lemon

 

  1. Heat the oil in a medium non-stick, ovenproof frying pan.

  2. Tip in the sliced onions and cook over a medium heat for about 10 mins until soft and golden.

  3. Add the Madras paste and fry for 1 min more, then tip in half the tomatoes and half the chilli. Cook until the mixture is thick and the tomatoes have all burst.

  4. Heat the grill to high. Add half the coriander to the eggs and season then pour over the spicy onion mixture.

  5. Stir gently once or twice, then cook over a low heat for 8-10 mins until almost set. Transfer to the grill for 3-5 mins until set.

  6. To make the salsa, mix the avocado, remaining chilli and tomatoes, chopped onion, remaining coriander and the lemon juice together, then season and serve with the frittata.

 

 

 

 

Tomato Kachumber (V)

Serves 6 – 8

  • 4 tomatoes, chopped

  • 1 small red onion, chopped

  • juice ½ lemon

  • pinch of cayenne pepper

  • ½ tsp cumin seeds

  • handful coriander leaves, chopped

  • mint leaves (optional)

  • green chilli, sliced (optional)

 

  1. Mix all the ingredients together in a bowl until well coated, and cover until needed.

  2. Scatter over mint and chilli, if you like, before serving