At this time of year I get all the spices out of the cupboard and start to use those that I forgot about over the summer months. I found a tub of my homemade keema spice mix and although I know it's delicious with lamb I wanted to try and make a veggie version. After trying out a few different vegetables and quantities I decided that I like this version of my vegetable keema rice the best. Not only is it easy and filling, it's also got four different
Pouring rice into a pan with some vegetables, seasoning and water has to be one of the most satisfying meals to cook. It all goes in together, bubbles away and then in no time a deliciously fragrant meal is ready. My keema spice mix is designed just for this purpose; to be simply added to rice dishes for a fantastic flavour in moments. You’ll find a few recipe suggestions for using this spice mix below and you can of course add in or leave out any
This is actually surprisingly quick to make and I normally have some or most of these ingredients in the kitchen so it’s a great recipe to keep coming back to. My squash and chickpea tagine is a great way to use up some spices and a few tins from the cupboard. The fennel and paprika aren’t perhaps the most traditional tagine ingredients but I really think they add to the sweet squash and earthy chickpeas. If you roasted the squash before adding
The thing I like most about these vegetable Singapore noodles is that you can throw in whatever you have left in the fridge at the end of the week. Add a few simple store cupboard staples and voila, dinner in 15 minutes. I have been perfecting this recipe for a little while now to get a good balance of sweet, salt and spice and by Jove I think I've cracked it. No more takeaways needed! You really can play around with this recipe too; try using different
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
I don't know about you but during the week when it comes to cooking dinner I want something quick, easy and full of flavour. It's also a winner if it's cheap to make and uses up a few bits and bobs I have hanging around in the fridge too. Keema rice is one of my guilty pleasures; I love the heavily spiced lamb, golden onions and fragrant rice. I thought it was about time I attempted to make it at home.
You will need (for 4):
250g easy cook,
I hadn't done a vegetarian option for my Feed 4 for £6 series for a little while so I thought it was about time I did. I am a big fan of recipes which involve putting ingredients into a pan, putting a lid on and leaving it to its own devices and this is one of those. If you can't find paneer for this recipe you can use halloumi but it's saltier. All you need otherwise is onions, carrots, peas, curry powder and rice. Sorted.
Dinner parties have a set of criteria that they should fulfil; the host doesn’t want to be stuck in the kitchen away from guests, the food should be tasty and the guests want to be relaxed and leave full. This is why I think something that can be prepared in advance and then finished later on is ideal. I love lamb curry and I have really been enjoying my new Hairy Bikers curry book so I fancied having a go at a curry using lamb mince. So when Schwartz
Spices in food have always made me curious. I like all spices, those that I've tried anyway, and a little bit of fresh or dried chilli is always welcome when spices are around. When I've attempted making a spiced dish before it's always lead to interesting results. The ras-el-hanout I add to lamb is great, the fajitas are good but I am normally disappointed if I try to make a curry. The flavour never seems deep enough; too much of one thing and not