Chicken in a green sauce (murg methi)

30 minutes

Fenugreek and eggs

10 minutes

Curry recipes

Thai seafood and vegetable green curry

15 minutes

Broccoli recipes

Tomato, broccoli and gorgonzola gnocchi

20 minutes

Free-range roast lamb neck

10 hours, plus overnight chilling time

Butternut recipes

Roast smoked chicken with butternut and sweet potato bake

1 hour

Bacon recipes

Quick pea soup with wasabi peas and bacon toasts

25 minutes

Beef recipes

Deep-dish Trinchado Pies

30 minutes

Mushroom recipes

Stuffed field mushrooms

10 minutes

Sugar-and salt-cured beef fillet

Beer Food

Corn and beer bread

1 hour

Home-made masala

5 minutes

Home-made masala

By TASTE

Serves 4 T

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

2 T fennel seeds
2 T coriander seeds
1 cinnamon or cassia bark stick
5 cardamom pods
1/2 T cumin seeds
1/2 T fenugreek
2 star anise
1 t turmeric
1 t powdered ginger
1 T dried chilli flakes

Method

In a non-stick frying pan over a medium to low heat, dry-fry the spices until fragrant – take care not to let them burn.

Grind to a fine powder using a coffee grinder or pestle and mortar. Store in an airtight glass jar for up to a week.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Chicken in a green sauce (murg methi)

Fenugreek and eggs

Thai seafood and vegetable green curry

Tomato, broccoli and gorgonzola gnocchi

Free-range roast lamb neck

Roast smoked chicken with butternut and sweet potato bake

Quick pea soup with wasabi peas and bacon toasts

Deep-dish Trinchado Pies

Stuffed field mushrooms

Sugar-and salt-cured beef fillet

Corn and beer bread

Home-made masala

Home-made masala

Ingredients

Method