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Chicken recipes

Chicken couscous with coriander buttermilk

20 minutes

Pepper recipes

Stir-fried beef with sweet peppers and coriander rice

15 minutes

Chilli recipes

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

25 minutes

Asian recipes

Dry-fried chicken mince with bulgur wheat and Vietnamese spring rolls

25 minutes

Asian recipes

Prawns poached in green Thai curry broth

10 minutes

Chilli recipes

Smoked beef brisket, burnt-end beans and roast corn with chilli-and coriander salsa

1 hour

Battered and

Smoked giant beef ribs with beer-battered onion rings and jalapeno pickle

10–15 minutes

Beetroot recipes

Baby beetroot and carrot salad

Potato recipes

Grilled pink fir potatoes with pickled cucumber salad

20 minutes

Trout-and-green strawberry salad with lime-and verjuice dressing

Asian recipes

Salmon with kale and Asian dressing

10 minutes

Chickpea recipes

Chickpea vindaloo curry

20 minutes

Chickpea vindaloo curry

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 cloves garlic
1 x 4 cm piece of ginger
1 x 50 g sachet vindaloo curry paste
1 x 400 g can of chickpeas
1 x 400 g can of coconut milk
200 g baby marrows
200 g leeks
fresh coriander, to serve
poppadoms, to serve

Method

1. Finely chop the garlic and ginger.

2. Heat the olive oil in a pan and add the garlic, ginger and vindaloo curry paste. Heat through, then add the chickpeas and coconut milk and simmer for 10 minutes.

3. Slice the marrows lengthways and the leeks into rounds.

4. Add to the pan and simmer for 5 - 10 minutes.

5. Once the vegetables are cooked through, drain the chickpeas and add to the curry.

6. Serve with fresh coriander and poppadoms.

Discover more curry recipes here

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Chicken couscous with coriander buttermilk

Stir-fried beef with sweet peppers and coriander rice

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

Dry-fried chicken mince with bulgur wheat and Vietnamese spring rolls

Prawns poached in green Thai curry broth

Smoked beef brisket, burnt-end beans and roast corn with chilli-and coriander salsa

Smoked giant beef ribs with beer-battered onion rings and jalapeno pickle

Baby beetroot and carrot salad

Grilled pink fir potatoes with pickled cucumber salad

Trout-and-green strawberry salad with lime-and verjuice dressing

Salmon with kale and Asian dressing

Chickpea vindaloo curry

Chickpea vindaloo curry

Ingredients

Method