Vegitables

Ingredients
400g/14oz spaghetti
1 tbsp olive oil
200g/7oz bacon, cut into thin strips
1 garlic clove, peeled and finely chopped
4 egg yolks
50g/1¾oz grated Parmesan or pecorino
50ml/1¾fl oz full-fat milk
salt and pepper
Recipe tips
Method
In a large saucepan of salted boiling water, cook the spaghetti according to the packet instructions.
Meanwhile, heat a large frying pan over a medium heat. Add the oil and, once hot, add the bacon and fry for 2–3 minutes, or until cooked through but not colouring. Add the garlic and cook for a further minute and then remove the pan from the heat.
In a bowl, mix together the egg yolks, three-quarters of the Parmesan (or pecorino) and the milk. Season with a pinch of salt and a decent amount of pepper. Mix well.
Once the spaghetti is cooked, drain it, reserving a teacup of the cooking water. Pour the drained spaghetti into the frying pan (still off the heat) with the bacon and garlic. Immediately pour over the egg mixture and mix really well, tossing the pasta so that it is all coated in the egg. If it looks to be getting too thick or sticky then loosen with a little of the pasta cooking water.
Serve immediately sprinkled with the remaining cheese.

Ingredients
1 tbsp olive oil
1 red pepper, seeds removed, finely chopped
400g/14oz good-quality sausages, skins removed
350g/12¼oz tomato and chilli pasta sauce
350g/12¼oz penne
salt and freshly ground black pepper
freshly grated Parmesan, to serve
1 tbsp chopped fresh basil, to serve (optional)
How-to-videos
Method
Heat the oil in a large frying pan and add the pepper. Cook over a medium heat, until soft.
Add the sausages to the pan, breaking up the meat with a wooden spoon. Once the meat is browned, add the tomato sauce and cook for 10 minutes.
Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions.
Drain the pasta and stir in the sauce. Spoon into four bowls and garnish with grated Parmesan and chopped basil, if using.

Ingredients
2 medium potatoes (around 350g/12oz), peeled and cut into 2cm chunks
1 large carrot, peeled and sliced diagonally
½ cauliflower (around 300g/10½oz), cut into small florets and halved
3 tbsp sunflower or vegetable oil
1 large onion, coarsely grated or very finely chopped
1 tbsp medium or hot curry powder
1 x 227g tin chopped tomatoes
300ml/10fl oz vegetable or chicken stock (made with ½ cube), gluten-free if required
100g/3½oz frozen peas or two large handfuls young spinach leaves, or a mixture
plain yoghurt or vegan alternative, to serve
mango chutney, to serve
Recipe tipsHow-to-videos
Method
Half-fill a saucepan with cold water and add the potatoes and carrots. Bring to the boil and cook for 8 minutes. Add the cauliflower florets and cook for 2 minutes more. Drain in a colander and set aside.
Heat the oil in a large, non-stick frying pan or wide-based saucepan. Add the onion and cook over a medium heat for 8 minutes or until well softened and lightly browned, stirring regularly. Sprinkle over the curry powder and cook for 30 seconds more, stirring.
Add the tomatoes to the onions and cook for 2–3 minutes, stirring constantly. Add the stock and bring to a gentle simmer. Add the vegetables and peas or spinach and simmer gently for 5 minutes, stirring regularly. If the sauce thickens too much, add a splash of water.
Serve immediately with yoghurt and mango chutney.

Ingredients
6 spring onions
3 garlic cloves
2 tbsp vegetable oil
half a 400g tin chopped tomatoes
2 tbsp curry powder
1 tsp ground ginger
400g/14oz boneless skinless chicken thigh, cut into 2.5cm/1in pieces
100ml/3½fl oz Greek-style natural yoghurt, plus extra to serve
salt and pepper
To serve
200g/7oz long grain rice
Recipe tips
Method
Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don't burn.
Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.
Add 250ml/9fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.
While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away any cloudy starch. Drain the cloudy water away. Add clean water for cooking the rice. You need almost twice as much water as rice. (If you use a mug of rice, add a little less than two mugs of water). Bring to the boil then reduce the heat to a low simmer. Cover with a lid and cook very gently for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. This will finish cooking the rice. Keeping the lid on is important, so none of the steam escapes.
Take the curry off the heat, stir in the yoghurt then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yoghurt.

Ingredients
For the satay sweet potato curry
1 tbsp rapeseed or vegetable oil
1 onion, chopped
1 garlic clove, crushed
2 tsp grated fresh root ginger
1 tbsp mild curry powder
½ tsp turmeric
1 tbsp tomato purée
1 tbsp light soy sauce
2 tbsp smooth peanut butter
1 x 400ml/14fl oz tin light coconut milk
400g/14oz sweet potato, peeled and cut into chunks
75–100g/2¾–3½oz kale, thick stalks discarded, leaves roughly chopped
1 lime, juice only
salt and freshly ground black pepper
To serve (optional)
2 tbsp roasted peanuts, to garnish
1 red or green chilli, sliced, to garnish
Method
Heat the oil in a saucepan and fry the onion, with the lid on, until softened. Stir in the garlic and ginger and leave uncovered to fry for another 2 minutes. Stir in the spices.
Boil the kettle. Add the tomato purée, soy sauce, peanut butter, coconut milk and 200ml/7fl oz boiling water. Whisk while bringing to the boil and then add the sweet potato chunks. Turn down the heat and cook uncovered for 15–20 minutes until the potato is soft and the sauce has thickened. If the sauce has reduced enough but the potato is not tender yet, partly cover with the lid.
Stir in the kale and cook for 1 minute. Taste and season with lime juice, salt and pepper. Ladle the curry over rice or into bowls for dunking the bread in. Garnish with the roasted peanuts, if using, and chilli, if you like it spicy.

Ingredients
450g/1lb lean beef mince
1 tsp crushed garlic
1 large onion, finely chopped
½ tsp black pepper, coarsely ground
1 tsp garam masala
1 free-range egg
1 tsp rapeseed oil
1 tsp cumin seeds
1 tsp finely chopped root ginger
1 x 400g/14oz can chopped tomatoes
1 tsp tomato purée
½ tsp ground turmeric
60-90ml/2-3fl oz water (optional)
cooked brown basmati rice, to serve
Method
Mix the beef mince, garlic, half of the onion, pepper, garam masala and egg together in a bowl. Using your hands, shape the meat mixture into 24 balls.
Preheat the grill to hot. Line the bottom of a grill tray with aluminium foil and place the meatballs on the grill tray. (This will allow the fat to drain off into the lined tray, saving on washing up.) Grill the meatballs under a medium heat for 10-15 minutes, turning occasionally, or until nicely browned.
Heat the rapeseed oil in a frying pan, and add the cumin seeds and the remaining onion. Cook for 4-5 minutes, or until softened, then stir in the ginger.
Add the chopped tomatoes, tomato purée and turmeric and cook for 10 minutes or until the sauce has thickened.
Add the cooked meatballs, reduce the heat and simmer for 20 minutes. Add 60-90ml/2-3fl oz water if the curry is a bit dry. Serve with rice.

Ingredients
For the curry
1 large potato, peeled and cut into 2cm/¾in cubes
1 small butternut squash, peeled, deseeded and cut into 2cm/¾in cubes
1 aubergine, cut into 2cm/¾in cubes
6 tbsp tikka masala curry paste
3 tbsp vegetable oil
2 onions, finely sliced
700g/1lb 9oz tomatoes, roughly chopped (or 2 x 400g tins chopped tomatoes)
400ml tin coconut milk
2 red peppers, thickly sliced
2 courgettes, cut into 2cm/¾in cubes
few coriander sprigs, to serve
salt and freshly ground black pepper
For the naan bread
500g/1lb 2oz plain white flour
1 tsp baking powder
1 tbsp salt
400ml/14fl oz whole milk
50ml/2fl oz vegetable oil
4 fresh tomatoes, roughly chopped
2 garlic cloves, finely chopped
100g/3½oz butter or ghee, melted
Method
To make the naan, place the flour, baking powder, salt, milk and oil in a large bowl and mix to form a smooth dough. Allow to rest for 1 hour.
Meanwhile, to make the curry, preheat the oven to 200C/180C Fan/Gas 6.
Put the potato, squash and aubergine into a large roasting tin and coat with 2 tablespoons of the masala paste and 2 tablespoons of the oil. Season with salt and pepper and roast for 30 minutes.
Heat the remaining oil in a large saucepan over a medium heat and fry the onions for 10 minutes, until soft and golden brown. Stir in remaining masala paste and cook for a further 3 minutes. Add the tomatoes, coconut milk and 100ml/3½fl oz water. Bring to the boil and simmer for 10 minutes.
Add the roasted vegetables to the pan, along with the peppers and courgettes and simmer for 10–15 minutes, until tender.
After the dough has rested for 1 hour, increase the oven heat to 230C/210C Fan/Gas 8.
Roll out the dough into naan shapes and top with the tomatoes and garlic. Bake for 10 minutes until puffed up. You can finish the naan under a hot grill if you wish.
Scatter the coriander over the curry and serve with the naan breads on the side.

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