This slow cooked lamb curry came about because I decided I was the proud owner of far too many spices. I hope it's not just me that has drawers, jars and bags full of various spices. They were of course all originally bought for a specific recipe but some of them get used less often than others; I use a lot of paprika and cumin but not so much caraway or allspice. I've got three different types of dried chilli hanging around (ancho, chipotle, kashmiri)
I love paneer. If I see a menu and it has paneer on it, I will order it without a doubt, preferably alongside a thick, garlicky daal of some description. As the cheese itself is quite flavourless it lends itself to being mixed with punchy flavours and spices. This Tikka Paneer and Pilaf is one of those meals which you start in the morning before work (mixing the marinade) and then finish off in the evening. And, as usual, it's ready in around 30 minutes
Beetroot can be a bit of a pain in my house, other than putting it in a salad or putting it on the side with something I am sometimes at a loss for what to do with it. When I get a bunch I find the easiest thing to do is to cook it all at the same time then peel it and keep it in the fridge for when I need it. Using the beetroot for a beetroot tzatziki was a great discovery and was so good with the beef koftas and super quick homemade flatbreads.
I wanted to make something with meat for my next frugal recipe but I didn’t want to compromise on the quality of the chicken I decided to use. I bought two free range chicken breasts from my local farmers’ market as they are much more reasonable than buying them anywhere else. In order for this recipe for four to cost less than £6 the chicken needed to be bulked out with plenty of other bits. Enter the wrap; it looks like it’s not that filling
I like making ice cream. I don't do it that often but when I do I try to make something a bit special. My grandparents bought me my ice cream maker for my graduation present a few years ago; it's one of those where the bowl inside the machine is frozen before use and I love it. Having the elderflower syrup hanging around means every time I walk past the bottle I think of another way to use or cook with it. I've always wanted to make yoghurt ice cream
It’s all just a bit depressing at the moment isn't it? Each time I glance out of the window there is never even a peep of blue sky and hardly any bright daffodils to remind me it is in fact Spring. But no matter. When times get like this there is only one way to improve the situation; to fill your belly with buttery things.
Perhaps not the healthiest advice to give, a more svelte person might suggest a nice jog in the park but it wouldn't quite
I find I get a craving for tropical flavours this time of year; pineapple, mango, dragon fruit and such but it's a bit of a bore to just eat it raw. When the lovely people at Rachel's Organic asked if I would like to try some of their yoghurt I had to try the coconut one. I have been enjoying it with banana for breakfast but I wanted to make something creative with it. I do like yoghurt on its own but I think it gives a great flavour to icings, ice