Lightly spiced carrot soup dun i 1

Ingredients 1 tbsp vegetable oil 1 onion, finely chopped 1 garlic clove, chopped knob of fresh root ginger, grated 1 red chilli, deseeded and chopped 1 tsp mild curry powder, plus extra 1kg carrots, trimmed and sliced 2 lemongrass stalks, bashed 2 strips orange zest 400g can coconut milk 700ml vegetable stock
31-R ANGI

32-R ANGI

33-R ANGI

34-R ANGI

35-R ANGI

36-R ANGI

37-R ANGI

38-R ANGI

39-R ANGI

40-R ANGI

41-R ANGI

42-R ANGI

43-R ANGI

44-R ANGI

45-R ANGI

46-R ANGI

47-R ANGI

48-R ANGI

49-R ANGI

50-R ANGI

51-R ANGI

52-R ANGI

53-R ANGI

54-R ANGI

55-R ANGI

56-R ANGI

57-R ANGI

58-R ANGI

59-R ANGI

60-R ANGI
Method Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more. Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.

Read more »

MEAL,

Lightly spiced carrot soup dun i

Ingredients 1 tbsp vegetable oil 1 onion, finely chopped 1 garlic clove, chopped knob of fresh root ginger, grated 1 red chilli, deseeded and chopped 1 tsp mild curry powder, plus extra 1kg carrots, trimmed and sliced 2 lemongrass stalks, bashed 2 strips orange zest 400g can coconut milk 700ml vegetable stock
1-R ANGI

2-R ANGI

3-R ANGI

4-R ANGI

5-R ANGI

6-R ANGI

7-R ANGI

8-R ANGI

9-R ANGI

10-R ANGI

11-R ANGI

12-R ANGI

13-R ANGI

14-R ANGI

15-R ANGI
17-19
20-R ANGI

21-R ANGI

22-R ANGI

23-R ANGI

24-R ANGI

25-R ANGI

26-R ANGI

27-R ANGI

28-R ANGI

29-R ANGI

30-R ANGI
Method Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more. Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.

Read more »

MEAL,

Strawberries in rosé wine

Ingredients 400g small ripe strawberries about half a bottle of rosé wine 4 4 tbsp cassis 4 sprigs mint icing sugar, for dusting crisp buttery biscuits, to serve Method Halve any strawberries that are larger than a mouthful. Divide between 4 wine glasses and pour over the wine and cassis. Tuck a mint sprig into each glass. Leave to soak for up to 1 hr, then dust each with icing sugar and serve with crisp biscuits.

Read more »

MEAL,

Dried fruits in cognac TAGN

Ingredients 85g light muscovado sugar 1 cinnamon stick 400g dried fruits, any combination of prunes, apricots, peaches and pears
16-R ANGI

15-R ANGI

14-R ANGI

13-R ANGI

12-R ANGI

11-R ANGI

10-R ANGI

9-R ANGI

8-R ANGI

7-R ANGI
6-R ANGI
5-R ANGI
4-R ANGI
3-R ANGI
2-R ANGI
1-R ANGI
Method Tip the sugar into a measuring jug and pour over boiling water to the 400ml mark. Add the cinnamon stick, broken in two, and stir to dissolve the sugar. Put the fruits and cognac into a pan, pour over the syrup and bring to the boil. Simmer, partly covered, for 15 mins, then remove from the heat and leave to cool for a few minutes if serving warm, or chill if serving cold. Serve with some crème fraîche or ice cream.

Read more »

MEAL,

Spiced carrot & lentil soup em

Ingredients 2 tsp cumin seeds pinch chilli flakes 2 tbsp olive oil 600g carrots, washed and coarsely grated (no need to peel) 140g split red lentils 1l hot vegetable stock (from a cube is fine) 125ml milk plain yogurt and naan bread, to serve
23,24-R ANGI

21,22-R ANGI

17,18-R ANGI

15,16-R ANGI

13,14-R ANGI

11,12-R ANGI

9,10-R ANGI

7,8-R ANGI

5,6-R ANGI

3,4-R ANGI

2-R ANGI

1-R ANGI
Method Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Read more »

MEAL,

Rose-scented strawberry cocktails

Ingredients 100g strawberries, hulled and halved 50g caster sugar 2 tbsp rosewater chilled bottle of Champagne or Prosecco
3-R ANGI

2-R ANGI

1-R ANGI
Method Blitz the strawberries with the sugar and rosewater in a blender or small food processor to form a purée. Add a spoon or two to each glass, then top up with your choice of chilled bubbly.

Read more »

MEAL,

Salt & pepper prawns insui

Ingredients 2 tbsp cornflour vegetable oil, for deep frying 24 large king prawns, peeled and deveined, with tails pea shoots or baby salad leaves, to serve (optional) For the spice mix 1 tbsp Sichuan peppercorns 4 black peppercorns 2 tbsp sea salt flakes large pinch of chilli flakes For the dipping sauce 1 garlic clove, crushed 1 tbsp chopped coriander leaves 1 small red chilli, finely chopped 2 tbsp caster sugar juice 3 limes 1 tbsp fish sauce
20-R ANGI

19-R ANGI

18-R ANGI

17-R ANGI

16-R ANGI

15-R ANGI

14-R ANGI

13-R ANGI

12-R ANGI

11-R ANGI

10-R ANGI

8-R ANGI

7-R ANGI

6-R ANGI

5-R ANGI

4-R ANGI

3-R ANGI

2-R ANGI

1-R ANGI
Method First, make the dipping sauce. Crush the garlic, coriander and chilli using a pestle and mortar. (If you don’t have one, just finely chop.) Pound in the sugar until dissolved, then add the lime juice and fish sauce. It should taste sweet, salty and spicy. To make the spice mix, toast the Sichuan and black peppercorns in a frying pan over a medium heat for 1 min or until fragrant. Finely grind in a spice mill or using a pestle and mortar, then add the salt and chilli flakes and mix together. Transfer to a bowl. Combine the spice mix with the cornflour. Heat 7.5cm of oil in a large wok or deep heavy-based saucepan. You can test the temperature by frying a small piece of bread – it should sizzle instantly and take 20 secs to turn golden. Toss the prawns with the spice mix, shake off the excess and deep-fry, in batches, for 1-2 mins or until crisp at the edges and starting to curl. Remove with a slotted spoon, drain on a baking tray lined with kitchen paper and keep warm while you cook the remaining prawns. Scatter over the pea shoots or salad leaves, if you like, and serve with the dipping sauce.

Read more »

MEAL,