This is the stuff I grew up on. It never fails to surprise me how the humble combination of pulses, spice and veg can be so moreish. I find myself turning to this, at least once a week. With parathas, on toast, with kitchuri and fridge cold from the pan with a dollop of yoghurt while waiting for the kettle to boil. Adding leeks and cabbage to a traditional tomato and chickpea curry makes for a healthy, cheap and utterly delicious treat (just remember to soak the chickpeas the night before you want to start- or if you can’t be bothered crack open some tinned ones instead).
a knob of ghee/ butter + a splash of oil
1 chopped onion
2 small leeks, finely sliced
4 garlic cloves, chopped
1 knob ginger, grated
1 heaped tsp. cumin seeds
1 cinnamon stick
3 green cardamom pods
1/2 tsp. turmeric
1 tsp. curry powder
1 fresh green finger chilli finely chopped
1 400g tin tomatoes
400ml chicken stock
200g soaked drained, boiled chickpeas
20g tamarind cut from a block
1 tsp. sugar
1-2 handfuls of finely shredded spring cabbage (or any greens)
melt the butter/ghee and splash of oil. When it’s hot add the cumin seeds, onion, garlic, ginger and leeks. Stir in the turmeric, curry powder, fresh chilli, cardamom pods and cinnamon stick. Cook over a low heat until you’re left with a spicy tangle of green and gold (usually around 15-20 minutes)
Tip in the chickpeas, chicken stock, tomatoes, tamarind sugar and salt.
Simmer for 30 minutes. Fish out the cinnamon stick, tamarind and cardamom pods.
5 minutes before serving add the shredded cabbage and simmer until just tender.
It’s definitely crumble weather. I like to spice mine with stem ginger and cardamom. A touch of coconut in the topping makes for the perfect bowl of exotic comfort.
400g rhubarb, cut into chunks
5 cubes crystallised ginger, finely chopped
4 tbsp. orange juice
4 cardamom pods, husks removed and seeds ground to a fine powder
1 tsp. vanilla bean paste
4 tbsp. honey
80g desiccated coconut
110g demerera/light brown sugar
90g butter plus 20g coconut oil
flaked almonds to sprinkle on top
- preheat oven to 180C
- cut rhubarb into chunks and place in an ovenproof dish. Sprinkle with the orange juice, honey, vanilla, stem ginger and cardamom pods. Mix well.
- Roast for 10 mins, cool and fish out the cardamom pods.
- rub the butter and coconut oil into the flour, desiccated coconut and sugar and salt until you have breadcrumbs. Sprinkle a thick layer of this over the rhubarb, top with the flaked almonds and bake for 35-40 minutes, until the topping is crisp and the almonds are golden brown.
So, you voted for the lamb ragu dish and here I am cooking it (and looking more than a little bit pregnant)! I like to top this with a rosemary and garlic pangritata* for added textural interest.
*(blitz up 50g stale breadcrumbs, 1 clove of garlic crushed, a couple of tbsp. each of fresh parsley and rosemary and 5-6 tbsp olive oil, before crisping in a frying pan – you can also store this in an airtight container in the fridge for a couple of days).
After making this film I was left with even more leftover lamb and decided to put it to use in a biryani. Biryani is very much a “special occasion” project, so this is a great thing to put together on a lazy Sunday, leaving you something special to look forward to in the week ahead.
- heat the oil in a large saucepan. Add the cloves, cardamom pods, cinnamon sticks, onions, garlic, ginger and curry powder.
- cook over a low heat until the onions are nice and brown (this should take at least 15-20 minutes). Add the lamb (and lentils if using), mint, coriander leaves, tomatoes, red wine vinegar, a good pinch of salt, and the chillies. Stir well and then pour in the stock, yoghurt and lemon juice. Cook for about 30-40 minutes, until the sauce is nice and thick.
- Layer some rice in the bottom of a large dish with a tight fitting lid. Add a layer of the lamb and then a layer of onion rings. Continue until you’re left with a layer of rice on top. Pour over the warm milk if using, cover well with plenty of foil to make it airtight and bake for 30 minutes at 180C.
Aaah roast lamb….my favourite (but then, I am a bit biased). Hope you’ve enjoyed watching these videos, I’ve been pretty gobsmacked at the number of hits they’ve garnered, I must say. Thanks again for all the fantastic comments you lovely, lovely people.
This seems to be the most popular of all my Sainsbury’s videos – If you want to spice up your Indian roast chicken even more, I’d recommend adding 1 tsp.crushed cumin seeds, a small knob of fresh ginger, a finely chopped green finger chilli and a handful of coriander to the blitzing mix. Enjoy.
Hello people, so here’s the second ultimate roast video in the Food Goes Further campaign – it’s good old roast beef. I’ve had some fantastic feedback for the other videos, so thank you for your kind words and support. Feel free to get in touch with any questions (and to answer your question Lindsay from Pinner, yes the clothes I’m sporting in all the videos are by Tu, so you should be able to pick them up in your local Sainos).
In case you missed it, here’s my first video for Sainsbury’s. It’s all about making the ultimate roast pork and includes tips on making gravy, how to ensure crunchy crackling and carving. Enjoy!