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Soup recipes

Sweetcorn soup

20 minutes

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Polenta fingers and chilli chicken livers

15 minutes

Korma curry with seared beef and brinjal

10 minutes

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Pomegranate molasses-laced chickpea salad

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10 minutes

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Stuffed field mushrooms

10 minutes

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10 minutes

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Croque Monsieur

5 minutes

Curry marinated chicken and brinjal kebabs

Serves 4

Difficulty Easy

Prep Time 10 minutes plus 20 minutes marinating time

Cooking Time 10 minutes

Ingredients

4 free-range chicken breasts
2 T tikka paste
olive oil
2 brinjals
1 T olive oil
2 oranges
½ cup chopped coriander
½ red onion
Red wine vinegar

Method

Butterfly free-range chicken breasts and flatten between 2 sheets of cling film using a rolling pin.

Marinate in tikka paste and a drizzle of olive oil for 20 minutes.

Cut brinjals into 2 cm-thick slices and grill until charred.

Fry the chicken breasts in olive oil in a hot pan for 3–5 minutes a side.

Peel oranges and chop the flesh into chunks. Toss with chopped coriander, red onion, sliced, and a splash of red wine vinegar.

Thread the chicken and brinjals onto kebab sticks and serve with the citrus salsa on the side.

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Sweetcorn soup

Polenta fingers and chilli chicken livers

Korma curry with seared beef and brinjal

Pomegranate molasses-laced chickpea salad

Fenugreek and eggs

Stuffed field mushrooms

Kafta

Croque Monsieur

Curry marinated chicken and brinjal kebabs

Curry marinated chicken and brinjal kebabs

Ingredients

Method