This is one of my favourite Thai curries. It’s dead easy to make and I make it with either chicken or king prawns although if cooking with king prawns it will take much less time. Yellow curry paste isn’t easy to find in supermarkets (although I did notice one that’s recently appeared at my local Waitrose from deSiam), so I make my own, inspired by the recipe for it in Rick Stein’s Far Eastern Odyssey. I’ve modified his a bit.
This is a tasty dinner; its quite simple and super quick as there’s only really two main ingredients. I also think you could serve this if friends were coming as it looks pretty. That said my husband shoved his into a toasted pitta to make it more ‘substantial’! If the weather permits you could cook all the components on a BBQ!
I went to Greece last month for a friends wedding and one evening we had roasted beetroot with a feta cheese type dip. It was soooo good; I ate tonnes of it with crusty bread.
This is a simple salad inspired by the combination which is perfect for summer. I also had some carrots which I added but you could leave these out. It does take around an hour to simmer the beetroot prior to roasting making this a longer recipe but its incredibly low maintenance and simple to make.
I’m kind of obsessed with Indian vegetarian food. It’s generally cheap and invariably full of flavour. What’s not to like about that?!
This is my version of Matter Paneer. Paneer is a type of milk curd cheese used in Indian, Iranian, and Afghan cooking and can be found in most UK supermarkets.
You can get this dish in most Indian restaurants as a side dish, but I promise you that this tastes yummier!
I often make my own green curry paste. It’s really quite simple, but because I was cooking for just myself, and pushed for time, I made this using Thai Taste Green Curry paste which I found lurking unopened in my cupboard. The essential flavours of Thai food are salty (fish sauce), sweet (palm sugar), sour (lime juice) and hot (chillies!). I put some red pepper and mange tout in for veggie interest, but use what ever you have to hand.
I’m sure you all know the feeling. You weren’t planning to cook, but then circumstances (your nearest and dearest decides that she does need feeding after all) demand that you prepare a meal.
You look in the fridge and the only likely thing there is an aubergine, that you bought on a whim, because it was reduced in price.
This is a really simple lunch or tea and is a great way of using up leftover mashed potato if you have some! Serve with a big salad or as I’ve done here with some lemon mayonnaise and asparagus (the obsession continues!). Use shop bought mayo or make your own. I also made slightly smaller cakes and added tarragon to the mayonnaise and served as a starter when friends came for dinner.
