𝙉𝙖𝙩𝙞𝙤𝙣𝙖𝙡 𝘾𝙪𝙧𝙧𝙮 𝙒𝙚𝙚𝙠 2021

No Takeaway Menus Needed!

𝓥𝓮𝓰𝓰𝓲𝓮 𝓟𝓪𝓬𝓴𝓮𝓭 𝓟𝓪𝓷𝓮𝓮𝓻 𝓒𝓾𝓻𝓻𝔂

You Will Need: 150g Microwave Basmati rice 1tsp ground turmeric 1tsp ground cumin 1tsp ground coriander 1tsp mild chilli powder 200g paneer, cubed 2tsp oil 1 large onion, roughly chopped 3 cloves garlic, roughly chopped thumb sized piece ginger, roughly chopped 2 plum tomatoes, roughly chopped Fresh spinach, large handful 100g frozen peas Half a lemon, juice of Method: Mix together the spices on a plate, then roll in the paneer, ensuring every cube is well coated. Heat the oil in a large non-stick frying pan & fry the paneer for 4-5 minutes/until crisp. Scoop out onto a plate. Put the onion, garlic and ginger into a food processor and blitz until smooth, then tip into the pan with any remaining spices from the plate. Cook for 10 minutes, stirring regularly, until well combined & colour has deepened. Meanwhile, blitz the tomatoes in the food processor & add to the pan. Tip the paneer back in, along with the spinach, frozen peas and 250ml of water. Cook for 5 minutes on a medium-high heat until the peas have defrosted and spinach has wilted. Season & add the lemon juice. Divide the rice on the plates & top with the paneer curry. 𝓝𝓾𝓽𝓽𝔂 𝓐𝓾𝓫𝓮𝓻𝓰𝓲𝓷𝓮 𝓒𝓾𝓻𝓻𝔂

You Will Need: 2 aubergines, chopped into large chunks 2 onions, roughly chopped 2 garlic cloves, crushed 5cm chunk ginger, grated 1 tsp cumin seeds 1 tsp coriander seeds, crushed 1 tsp turmeric 1/2 tsp chilli powder 400ml reduced-fat coconut milk 1 tbsp tamarind paste 1 tbsp peanut butter 150 g Microwave Wholegrain Rice Handful Chopped Coriander Method: Heat 1 tbsp oil in a large non stick pan. Cook the aubergine in batches until golden and soft. Add another tbsp of oil if you need to. Once they are done, tip out onto a plate & keep warm. Add the onion to the same pan and cook until soft/golden. Add the garlic & ginger and cook for a further 1-2 minutes. Add the spices to the pan and cook for 2 minutes. Pour in the coconut milk along with the tamarind paste and peanut butter. Simmer gently until the peanut butter has dissolved. Add the aubergine back into the pan & simmer for 15 minutes. Stir through the chopped coriander and serve on top of the ready cooked rice. 𝓢𝓹𝓲𝓬𝔂 𝓟𝓻𝓪𝔀𝓷 & 𝓢𝔀𝓮𝓮𝓽 𝓟𝓸𝓽𝓪𝓽𝓸 𝓒𝓾𝓻𝓻𝔂

You Will Need: 1 onion, finely diced 1-2 tbsp Jamaican jerk curry paste ¼ scotch bonnet chill, seeded & finely chopped 300g sweet potatoes, peeled & diced ¼ tsp ground allspice 400g half-fat coconut milk 100ml veg stock 1 tsp thyme 200g raw peeled prawns Handful coriander leaves Packet Wholegrain Microwave Rice Method: Fry the onion in a non stick pan in a tsp of oil for 5 minutes, then add the curry paste, chilli, sweet potato and allspice. Fry for another 5 minutes then add the coconut milk, stock and thyme Cook for 20 minutes until the sweet potato has softened & cooked through. Once soft, mash some pieces with the back of a fork to make a thicker sauce. Stir in the prawns, simmer until cooked & turned pink. Serve on a bed of rice & scatter with coriander leaves. 𝓡𝓮𝓭 𝓞𝓷𝓲𝓸𝓷 & 𝓜𝓲𝓷𝓽 𝓥𝓲𝓷𝓪𝓭𝓪𝓵𝓸𝓸 𝓒𝓾𝓻𝓻𝔂

You Will Need: 1kg pork shoulder (trimmed of excess fat) vegetable oil 2 large onion, thinly sliced 2 cloves garlic, finely chopped 4 tbsp tomato purée 3 tbsp malt/red wine vinegar 1 tsp mild/medium chilli powder 1½ tsp ground turmeric 2 cinnamon sticks Packet Microwave basmati rice 1 small red onion 1 bunch fresh mint/coriander Marinade 6 cardamom seeds (grind open pods to get seeds) 6 black peppercorns 6 whole cloves 5 dried red chillies, seeded 2½ tsp cumin seeds 2½ tsp coriander seeds 5cm piece ginger, peeled 4 garlic cloves, peeled 3 tbsp malt/red wine vinegar 1 tsp sugar Method: Cut the pork into large pieces and put them in a bowl. For the marinade, use a small frying pan to toast the cardamom, peppercorns, cloves, chillies, cumin and coriander. When fragrant, after 30 seconds, remove and put in a spice grinder/pestle & mortar. Grind finely Place into a food processor with the ginger, garlic, vinegar, a good tsp of salt and the sugar. Blend well and pour into the bowl with the pork. Toss well and chill for at least two hours in the fridge or overnight for best flavour. Heat a large non stick frying pan with 1 tbsp oil. Drain the meat, saving the marinade. Season well then sear, about 2 minutes on each side, until browned. Remove from the pan Add 2 tbsp oil, the onion and garlic to the frying pan & cook until soft, around 10 minutes, on a medium-low heat. Add the meat back in with the reserved marinade, tomato purée, vinegar, chilli powder, turmeric and cinnamon sticks. Pour in 400ml water and stir. Cover with a lid and cook on a very low heat for 1½-2 hours. The meat should be falling-apart & tender when ready. Taste & add additional vinegar, salt or sugar if needed. Serve with rice, and some chopped red onion with mint/coriander.

D𝓸𝓷'𝓽 𝓯𝓸𝓻𝓰𝓮𝓽 𝓽𝓸 𝓽𝓪𝓴𝓮 𝓪 𝓹𝓱𝓸𝓽𝓸 & 𝓽𝓪𝓰 𝓖𝓦𝓣𝓕 𝓝𝓾𝓽𝓻𝓲𝓽𝓲𝓸𝓷 𝓸𝓷 𝓼𝓸𝓬𝓲𝓪𝓵 𝓶𝓮𝓭𝓲𝓪. 𝓘 𝓵𝓸𝓸𝓴 𝓯𝓸𝓻𝔀𝓪𝓻𝓭 𝓽𝓸 𝓼𝓮𝓮𝓲𝓷𝓰 𝔂𝓸𝓾𝓻 𝓬𝓻𝓮𝓪𝓽𝓲𝓸𝓷𝓼!