Here is a ‘TASTER PAGE’ of some of my recipes from across my books and projects to just give a flavour of the dishes I have created.




These are potato cakes flavoured with garam masala, chilli, cumin and pomegranate seed powder. The most important thing to remember when making these is to use a finely ground pomegranate seed powder (or lemon juice if you can't find any) to add the right level of tanginess. Tikkia are named as such after the pendants that Indian women often wear along their centre hair parting, which these patties resemble. They are certainly little gems. Makes 26

1 tablespoon oil
1 teaspoon cumin seeds
1/2 onion, finely chopped
1/2 teaspoon anardhana (pomegranate seed powder - or lemon juice)
1 teaspoon garam masala
1 1/2 teaspoons salt or to taste
1 teaspoon dried red chilli flakes
A handful chopped fresh coriander
4 large potatoes, boiled in their skins, then peeled and mashed
1 cup gram flour

How to make
Heat the oil in a frying pan and add the cumin seeds. When sizzling, add the onion and fry until translucent.
Add the pomegranate seed powder, garam masala, salt, chilli and coriander and stir well for about a minute.
Switch off the heat and add the mashed potato to the pan. Mash well with the spices. Place in a bowl and chill for 30 minutes.
Place the gram flour in a bowl and add enough water, by adding slowly and stirring continuously, to make a thick smooth batter.
Roll the mixture into 26 little patties. Coat each generously with the batter, using a pastry brush to dab and pat, so as not to mix into the potato mixture, rather than brush, both sides of each patty.
Shallow fry in batches for about 3 - 4 minutes on the first side and then turning over for about 1 - 2 minutes. Carefully tilt the pan whilst cooking so the sides are also cooked by the oil.
Drain on kitchen paper and serve or leave to cool and reheat in the oven when needed.

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This is a warming, comforting dish of mini whole aubergines stuffed with an onion masala made with panch pooran pickling spices, layered with thin veneers of potato and baked until golden. Serves 2 - 4

6 mini aubergines
3 tablespoons oil
2 teaspoons cumin seeds
1/2 teaspoon panch pooran pickling spice mix
1 onion, finely chopped
1/2 cup canned chopped tomatoes
1 tablespoon grated fresh ginger
2 green chillies, finely chopped
1 1/2 teaspoons salt or to taste
1 teaspoon ground turmeric
1 1/2 teaspoons garam masala
1 teaspoon amchoor (dried mango powder)
A handful of chopped coriander
1 potato, peeled, sliced in half lengthways and then into thin slices widthways
Coriander sprigs to garnish

How to make
Preheat the oven to 200 degrees centigrade or gas mark 6.
Holding each aubergine upside down, use a sharp small knife to cut lengthways up to the stalk, but not through. Do this widthways too. What you should have is an aubergine quartered up to but still attached to the stalk.
Heat 2 tablespoons of oil in a frying pan and add the aubergines. Fry lightly, turning them over, until soft and slightly golden. Remove from the heat.
Heat the remaining oil in a pan and add the cumin seeds and panch pooran pickling spices. When sizzling - only a few seconds - remove the pan from the heat and then add the tomato, ginger, chillies, salt, turmeric, garam masala, dried mango powder and coriander.
Stir on a low heat until the mixture becomes shiny and the oil separates out.
Using your fingers, gently open the quarters of the aubergine, but being careful to keep it intact, and use a teaspoon to fill each with the masala mixture.
Place the aubergines in a casserole dish and cover with a layer of the potatoes. Cover tightly with foil and bake in the oven for 1 hour. Garnish with coriander.

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This dish is a real favourite and unbelievably simple. It's a quick, fragrant, healthy and filling all-in-one supper to enjoy with a few lashings of natural yoghurt or créme fraiche or as an opulent accompaniment to a larger meal. Serves 2

2 tablespoons oil
1 teaspoon cumin seeds
1/2 onion thinly sliced
250g (9 oz) cooked and peeled prawns
2 tomatoes, diced
A handful of chopped coriander
1/2 cup cashew nuts
1/2 teaspoon dried red chilli flakes
1/2 teaspoon salt, or to taste
1/2 cup basmati rice, soaked for 20 minutes and then rinsed with cold water until it runs clear
1 cup water

How to make
Heat the oil in a pan and add the cumin seeds. When sizzling, add the onion and fry until translucent.
Add the prawns, tomatoes, coriander, cashews, chilli, salt and stir-fry for 30 seconds.
Add the rice and stir-fry for a further 30 seconds.
Add the water and bring to the boil. Turn the heat down very low, cover and steam through for 10 - 15 minutes until water is all absorbed and the rice is cooked.

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These are delicate and succulent creamy rounds, steeped in an ice cold cardamom, kewra and rose milk

8 cups whole milk
3 tablespoons vinegar
6 cups water
2 cups sugar
For the Milk Syrup:
8 cups whole milk
2 1/2 tablespoons sugar
2 tablespoons rose water
few drops of kewra / screwpine essence if available
4 green cardamoms, slightly split
3 tablespoons chopped pistachios
pinch of saffron strands, soaked in 3 tablespoons warm milk for 30 minutes

How to make
Pour the milk into a very large pan - bear in mind that it will boil up, so you need enough room in the pan. Stirring all the time so it doesn't stick to the bottom, bring the milk to the boil.
Turn down to a very low heat and add the vinegar to curdle the milk, stirring all the time. It will now be in clumps and look like clusters of snow.
Drain into a colander and gently rinse with clean cold water to remove the vinegar. Gently squeeze out the water.
Place the soft cheese in the middle of a clean cloth (a new, clean cotton tea towel will be perfect), gather the four corners together, squeeze out all the water and press into a single solid shape, folding and wrapping the tea towel neatly around it like a pillow.
Place on a dinner plate and place another dinner plate on top of it. Place a heavy weight, such as a large bag of sugar, on to the second plate to press down on to the cheese. Leave overnight.
Remove the cheese and knead well until it is a soft and smooth dough and becomes oily in your hands.
Place 6 cups of water and 2 cups of sugar in a pressure cooker and bring to the boil.
Divide the mixture in half, and, using one half, make 6 small balls - 4 cm / 1 1/2 inches diameter - flattening them slightly.
Gently place the balls into the water and steam for 6 minutes. They will expand upon steaming.
They will be very soft and fragile so remove them gently and place on a sheet of kitchen paper to cool. Repeat with the second half of the dough.
Bring the milk for the milk syrup to the boil in a large pan, stirring, then simmer for 1 hour until it has been reduced to 3 cups.
Take off the heat and stir in the sugar, rose water, kewra essence and cardamoms.
When the milk has cooled, add the 12 balls and top with the pistachios and saffron milk, sprinkling the saffron strands evenly over the top.
Refrigerate until very cold and serve.

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These chops or cutlets are cooked gently in a smooth sauce to which grated ginger and butter is added in the final stages to impart extra heat and opulence. The topping of red onion, spring onion and coriander adds a wonderful final dash of colour. Eat with steaming hot, thick, buttery breads like Naan or Bhature for a heart-warming meal. Serves 4

2 teaspoons grated fresh root ginger
2 teaspoons chopped garlic
4 tablespoons oil
450g (1 lb) fresh tomatoes (not too ripe), chopped finely
4 lamb chops or cutlets
1 teaspoon salt, or to taste
1/2 teaspoon red chilli powder
1/2 teaspoon ground turmeric
2 tablespoons grated fresh root ginger
25g (1 oz) butter
To Garnish:
1/4 red onion, sliced very thinly
1 spring onion, chopped finely
a handful of chopped fresh coriander

How to make
Puree the ginger and garlic in a mini blender or by pounding them in a mortar with a pestle and a pinch of coarse sea salt and a few drops of water until smooth. Heat the oil in a large saucepan and add the ginger and garlic. Fry until a deep golden brown.
Turn the heat down and add the tomatoes. Fry for 1 minute.
Add the lamb chops, salt, red chilli powder, turmeric and 600ml (1 pint) of boiling water.
Stir well and cook on a low heat, covered, for 50 minutes. Add a little more boiling water if it begins to get dry.
Take off the lid and turn the heat up to evaporate any excess water.
Turn the heat down low and keep stirring until the oil separates out from the sauce and it becomes very shiny. You should be left with a thick sauce.
Add the ginger and the butter. Stir and cook uncovered for about 4 minutes.
Garnish with the red onion, spring onion and coriander.

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This dessert, best served in little Moroccan tea glasses or tumblers, celebrates those precious fuschia seeds of the pomegranate in a spiced cascade over refreshing passion-fruit and cardamom ice cubes, topped with luxurious cream and juicy lime. Serves 2

6 green cardamom pods, slightly split
1 small carton of passion-fruit juice
2 cups of pomegranate seeds (about 2 pomegranates)
A tiny pinch of salt
A tiny pinch of garam masala
4 tablespoons single cream
2 twists of lime

How to make
Place a pod of cardamom in each of six compartments in an ice cube tray and fill each with passion-fruit juice. Freeze for 2 hours.
Place three ice cubes in each of the two glasses. Top each with a cup of pomegranate kernels.
Add a pinch of salt and garam masala to each and spoon 2 tablespoons of cream over each glass-full. Garnish with a twist of lime.

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This dish uses a classic, vibrant marinade, which can also be used for a whole roasted chicken, thighs and leg portions, boneless chunks on skewers and also fish, such as salmon fillets. Serves 4

2 green chillies, or less as you prefer
1 teaspoon ground turmeric
2 tablespoons whole coriander seeds
2 teaspoons ground coriander
2 large handfuls of coriander, including the stalks
2 teaspoons garam masala
6 cloves garlic
1 small onion, quartered
1 tablespoon roughly chopped fresh ginger
1 tablespoon natural yoghurt
2 tablespoons lemon juice
4 tablespoons mild olive oil
1 teaspoon salt, or to taste
450g diced boneless chicken breast

How to make
Place all the ingredients, except the chicken, in a blender or grinder and whiz to a thick paste.
Massage the chicken with the paste, cover and marinate in the fridge for at least 4 hours or overnight.
Shake off any excess marinade and place the chicken on a baking sheet. Roast for 30 minutes in an oven preheated to 200 degrees centigrade or gas mark 6, turning over halfway through or barbeque.

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This recipe could not be easier. Is just a case of cutting, coating and skewering, and then you have the perfect summer snack. Simples. Serves 2 - 4

1/2 watermelon
2 100g blocks of feta cheese
1/2 teaspoon of garam masala
1/2 teaspoon ground cumin (I also sometimes like to add a teaspoon of toasted cumin seeds)
A glug of extra virgin olive oil
1/4 teaspoon red chilli powder (or dried red chilli flakes or finely chopped green chilli as you prefer)
Dash of lime juice
1 teaspoon finely chopped mint
Salt and pepper to season

How to make
Cut the watermelon into chunks.
Cut the feta into chunks of the same size and place in a bowl. Add the remaining ingredients and stir well to coat.
Thread the watermelon and feta chunks onto skewers and serve.

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This simple dish, which my father spontaneously made one day as a different way to enjoy mango chutney, ended up being the award-winning dish from the Just Like Mummyji's range for Tesco, enjoyed by 30,000 people a week. Here is the recipe so you can enjoy his creativity too! Serves 4

2 teaspoons oil
1 onion, chopped finely
1 garlic clove, chopped finely
1 cup canned chopped tomatoes, whizzed in a blender till smooth
2 green chillies, chopped finely
3 teaspoons grated fresh root ginger
1/2 teaspoon ground turmeric
4 teaspoons garam masala
1 teaspoon salt, or to taste
2 handfuls of fresh coriander, chopped
450g (1 lb) boneless, skinless chicken (breast or thigh), diced
1 tablespoon of very good quality mango chutney
juice of 1 lime

How to make
Heat the oil in a saucepan and add the onion and garlic. Fry until a deep golden brown.
Turn the heat down and add the tomatoes, chilli, ginger, turmeric, garam masala, salt and a handful of coriander. Add a splash of water and cook until all the ingredients are well blended.
When the mixture is shiny and the oil separates, add the chicken pieces. Stir-fry for 10 minutes.
Add 3 cups of boiling water and bring to the boil.
Reduce to a simmer and stir in the mango chutney and lime juice.
Leave to simmer on a low heat, partly covered, for 30 minutes. Add splashes of extra water if the sauce becomes a little too dry. You should have a nice rich, thick sauce. Sprinkle with more coriander before serving.

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This was the best-seller from the Just Like Mummyji's range for Tesco and has a coconut and cumin sauce that also works very well with fish and seafood, particularly lobster. Serves 4-6

450g (1 lb) boneless chicken breast, diced
1 tablespoon oil
3 teaspoons butter
1 teaspoon cumin seeds
1 onion, grated
1 cup canned chopped tomatoes
1 teaspoon salt, or to taste
3 green chillies, chopped finely
1/2 teaspoon red chilli powder
1/2 teaspoon ground turmeric
a sprinkle of garam masala
1 cup of coconut cream
A handful of chopped fresh coriander

How to make
Heat the oil and butter in a large saucepan with the cumin seeds. When sizzling, add the onion and fry until lightly golden.
Turn down the heat. Add the tomatoes, salt, chilli, ground turmeric and chilli powder. Stir well.
When shiny and the oil separates, add a sprinkle of garam masala and stir in the coconut cream. Cook gently for 2 - 3 minutes.
Add the chicken and stir. Cover and cook on a low heat for 20 minutes until the chicken is cooked through. Serve sprinkled with a handful of chopped coriander.

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This colourful and fiery karahi-style dish is also good made with strips of steak or leftover lamb. In any case, scoop it up with plenty of hot, slightly charred naan or tandoori rotia. Serves 4

1/2 cup oil
1 tablespoon grated fresh ginger
1 tablespoon crushed garlic
4 green chillies, finely chopped
3 tomatoes, chopped
1/2 teaspoon ground turmeric
800g (1lb 12oz) chicken breast, sliced into strips
2.5cm (1 inch) piece of fresh ginger, cut into thin matchsticks
2 teaspoons garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon salt, or to taste
1/2 onion, I sometimes use red onion, sliced
1 pepper, green, red or a mixture of assorted colours, thinly sliced
2 tomatoes, quartered
A good squeeze of lime
Large handful of chopped coriander

How to make
Heat the oil in a large frying pan, wok or karahi and add the grated ginger and garlic. Stirring continuously, fry until golden brown and then add the chillies, chopped tomatoes and ground turmeric.
When the oil has separated out, add the chicken and stir-fry until the chicken is cooked and lightly golden.
Continuing to stir-fry, add the ginger sticks, garam masala, cumin, coriander and salt and 1/2 cup of water and keep stirring until you have just a bit of thick, rich, sauce.
Add the onion, pepper and tomatoes and stir-fry very quickly on a high heat so the vegetables are just slightly softened.
Add a squeeze of lime and the coriander and serve.

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This fortifying concoction is based on the ginger chicken soup they make in Zanzibar, but here with the addition of salty preserved lemons and the succulent leaves of baby artichoke. Serves 6

2 tablespoons olive oil
1 tablespoon butter
1 large onion, chopped
2 bay leaves
2 garlic cloves, halved lengthways
2 carrots, halved lengthways
1 leek, cut into chunks
2 sticks of celery, cut into chunks
4 cloves
1.5 litres chicken stock
500g chicken breast
1 whole baby globe artichoke
A piece of fresh ginger, roughly 2cm x 3cm, peeled and cut into thin slices
2 preserved lemons, pips removed, finely chopped
A good pinch of ground ginger
Greek yoghurt and chopped flat-leaf parsley, to serve

How to make
Heat the olive oil and butter then fry the onion until soft. Add the bay leaves, garlic, carrots, leek, celery and cloves and season with salt and pepper. Pour in the stock, bring to the boil, add the chicken breasts and simmer for 25 minutes.
Meanwhile, boil the artichoke in plenty of well-salted water for 30 minutes. Remove and set upside-down to drain.
Strain the stock, set the chicken aside and shred with a fork.
Reheat the stock, adding the slices of ginger, preserved lemon and
ground ginger. Bring to the boil, reduce to a simmer and add the shredded chicken and artichoke leaves to heat through, about 5 minutes.
Serve topped with a dollop of Greek yoghurt and some chopped parsley. Refrigerate any leftover artichoke to enjoy as you wish the next day.

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If you've bought panch pooran for the aubergine bake dish above, here's another way to use it. If you're not a fan of kiwi then do just use pear instead, using two extra ones.

Makes 850ml

3 tablespoons vegetable oil
2 teaspoons panch pooran pickling spice mix
2 teaspoons coriander seeds, cracked with a pestle in a mortar
4 cloves
Half a large onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon dried red chilli flakes
A piece of fresh ginger, about 2cm x 3cm, sliced (I get about 5 slices out of this)
200g light muscovado sugar
200ml white wine vinegar
2 teaspoons salt
8 pears (I use Packham), cored and cut into small chunks with the skins left on - squeeze some lemon juice over to prevent the flesh going brown while you fry the spices
4 large, ripe kiwi fruits, peeled and cut into small chunks

How to make
Heat the oil in a large, heavy-based pan and add the panch pooran, coriander seeds and cloves. Fry for 2 minutes, stirring, until sizzling, then add the onion and garlic and fry for another couple of minutes
until softened.
Add the chilli flakes, ginger, sugar, white wine vinegar and salt and stir well. Add the fruit and then bring the mixture to the boil, dissolving the sugar.
Reduce the heat and simmer gently for 1 hour and 15 minutes until thick and jammy, stirring occasionally.
Set aside for 5 minutes, then spoon into sterilised jars. Cover immediately with the lids or waxed discs
and leave to cool completely. Store in a cool, dark place to mature for a couple of weeks before eating, then refrigerate once opened.

1 squash serves 4 as a starter or small portion

olive oil, to drizzle
Parmesan shavings, to serve

How to make
Preheat the oven to 200 degrees centigrade or gas mark 6.
Quarter the squash and scoop out the seeds. Drizzle with olive oil and roast for 35 minutes.
Place a few shavings of Parmesan on top and then add a good grind of pepper. Serve with a little of the sharp, hot, sour chutney.

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These are juicy and delicious, particularly if you like umami, salty and sour flavours. The pickled ginger adds a tart sharpness. You could make them larger and serve them as chicken burgers or perhaps even shape the mixture on to skewers like sheesh kebabs and grill or barbecue them. Makes 18

2 sheets of seaweed
500g chicken breast
1 garlic clove, chopped
1 red chilli, deseeded and chopped
1 teaspoon pickled ginger
A handful of fresh coriander, roughly chopped
Zest of 2 limes and juice of 1
50g breadcrumbs
1 teaspoon fish sauce
Oil for brushing

How to make
Preheat the oven to 200 degrees centigrade or gas mark 6.
Fold the seaweed sheets in half, then in half again. Snip across into thin strips but not totally to the end, and then snip across the other way over a bowl to make tiny squares.
Chop the chicken breasts into small pieces and pulse in a food processor with the garlic, chilli, pickled ginger and coriander.
Combine the chicken mixture with the lime zest and juice, seaweed, breadcrumbs and fish sauce, then season with salt and pepper.
Shape into 18 small patties and place on an oiled baking tray. Brush with oil and cook for 10 minutes on each side or until golden brown.

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This is very simple, just mango flesh puréed and frozen in cubes with sticks like little ice lollies.
It is the dipping sugar that makes it grown up. It's important to combine this just as you are about to serve or it will melt and the colours and flavours will bleed into each other, which you don't want. Makes about 12 cubes.

2 very ripe mangoes, about 375g flesh (I use Alphonso mangoes)

1 tablespoon light muscovado sugar
1 tablespoon white sugar
1 tablespoon coarse sea salt
Zest of 1 lemon
Zest of 1 lime
A couple of good pinches of cayenne pepper

How to make
Purée the mango flesh in a food processor or blender, pour into an ice cube tray and freeze. When semi-frozen, insert cocktail sticks into each cube.
Gently mix all the dipping sugar ingredients just before serving. Turn the mango cubes out and serve with a bowl of the dipping sugar.

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These moist little fruity cakes with satiny icing are ideal for both children and adults alike. Rhubarb and rosewater go beautifully together - fruit and floral paired just as in nature. Makes 12

125g rhubarb, chopped into 1cm pieces, washed and drained (a few droplets of water here will help)
1 tablespoon light brown sugar
125g unsalted butter, softened
125g caster sugar
125g self-raising flour, sifted
1 teaspoon baking powder, sifted
2 large eggs
1 vanilla pod, split open lengthways

30g unsalted butter, softened
50g cream cheese
60g icing sugar, sifted
8 teaspoons rosewater

50g rhubarb (choose the deepest pink pieces), thinly sliced
1 tablespoon caster sugar
25g butter
4 teaspoons icing sugar

How to make
Preheat the oven to 190 degrees centigrade or gas mark 5, and line a 12-bun muffin tin with cases.
Place the rhubarb in a pan with the sugar. Cover and cook over a very
low heat for 4 minutes. Set aside.
Cut the butter into small pieces and place in a large mixing bowl. Add the sugar, flour, baking powder and eggs, and the seeds scraped out of the vanilla pod. Beat until smooth and evenly mixed.
Chop the rhubarb into small dice and add to the mixture, gently incorporating. Divide the mixture between the cases and bake for 18-20 minutes until golden and springy when touched. Cool slightly, then transfer to a wire rack to cool completely.
To make the rosewater icing, beat the butter and cream cheese in a bowl using an electric mixer, or in a food processor, then gradually add the icing sugar and beat again. Finally add the rosewater and beat till
smooth. Spread a thinnish layer over the cooled cakes. Leave to set while making the buttercream.
Place the rhubarb in a pan with the caster sugar and cook, covered, on a very low heat for 4-5 minutes until very soft. Leave to cool completely. Using a spoon, beat this with the butter and icing sugar until pink and smooth. Use a piping bag to pipe little rosettes on the centre of each cake.

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You need good, flavoursome tomatoes for this simple tart to come alive. Whether you plump for cherry, plum, heirloom, green or yellow cherry tomatoes, whatever you fancy, the crucial thing is flavour. Serves 4

1 tablespoon olive oil, plus extra for greasing
1 tablespoon butter
11/2 teaspoons white wine vinegar
1 teaspoon caster sugar
3 pinches English mustard powder
2 tablespoons double cream
2 teaspoons cumin seeds
Tomatoes, whichever variety you like
375g ready-rolled puff pastry
1 egg, beaten with a splash of water
50g Parmesan, grated

How to make
Preheat the oven to 220 degrees centigrade or gas mark 7. Place a baking sheet in there, towards the top, to heat up.
Meanwhile, heat the olive oil and butter in a frying pan. When the butter has melted, add the vinegar, sugar and mustard powder and cook for 1 minute, then add the cream, stir well, remove from the heat and set aside.
Toast the cumin seeds in a dry frying pan and set aside.
Lightly oil a second baking sheet and unroll the puff pastry sheet on to it. Prick all over the centre with a fork. Scatter the cumin seeds all over the pastry, including the sides and lightly press in. Using a sharp knife, score a line all round, about 11/2 cm from the edge.
Arrange the tomatoes within the line. Brush the pastry border with egg, then fold the edges in to meet
the line and to create a folded border. Brush the border with egg again.
Drizzle the butter mixture over the tomatoes, scatter Parmesan on top and place the baking sheet on the hot baking sheet already in the oven (this is to help cook the base). Bake for 25-30 minutes until brown.

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This is full of light flavours, especially the lemongrass. The thing I find with lemongrass is that it is best to prepare it right at the last minute, as the scent and moisture can evaporate very quickly. Serves 2

Olive oil
1 onion, finely diced
2 garlic cloves, finely chopped
1 teaspoon white wine vinegar
1/2 Granny Smith apple, cored, peeled and finely diced
A knob of butter
2 tablespoons of mint, finely chopped
2 tablespoons flat-leaf parsley, finely chopped
2 whole sea bass, about 475g each, cleaned, scaled and gutted, but left whole
350g new potatoes, scrubbed and diced
2 tablespoons semolina
1 stalk of lemongrass
6 tablespoons créme fraîche
Chopped flat-leaf parsley, to serve

How to make
Preheat the oven to 190 degrees centigrade or gas mark 5 and put a baking tray in there to heat up.
Heat 1 teaspoon of olive oil in a pan over a gentle heat and sweat the onion and garlic with the white wine
vinegar for a few minutes till soft. Add the apple and cook for about 5 minutes, then switch off the heat.
Stir in the butter to melt into the mixture, then add the mint and parsley, and season with salt and pepper. Set aside for a moment to cool.
Stuff each sea bass with the mixture, tying with string to secure. Brush all over with olive oil, place on the preheated baking tray, which has also been brushed with a little oil, season with salt and pepper and cook for 20 minutes, turning over halfway through.
In the meantime, put the potatoes in a pan of cold water, bring to the boil and simmer for about 5-6 minutes until cooked through but not mushy.
Once the fish is cooked, take it off the tray and place on a plate in the oven to keep warm and to rest, and then put the drained potatoes on the baking tray the fish was cooked on, scatter over a liberal amount of
semolina, stir to mix with the oily fish juices, drizzle with some more olive oil if needed and then place under a hot grill for 10-12 minutes or until golden and very crisp, turning over and shaking halfway through.
While the potatoes are under the grill, finely chop the lemongrass and mix straight away with the créme fraîche and a little chopped parsley, ready to serve with the fish and potatoes.

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This recipe is for lamb cooked extremely slowly, wrapped in the manner of Greek kleftiko, on a bed of garlic which is then boiled up with the juices to make a rich gravy. The smidgeon of tamarind I use is from concentrate: about 50 pence a pot, it lasts me an age. Serves 6-8

Olive oil
1 leg of lamb, about 2 kg
The peeled cloves of 3 garlic bulbs
250ml lamb stock
1/2 teaspoon tamarind concentrate
30-40 dark cherries (about 350g), stoned and quartered
1 tablespoon walnut oil
100g walnut pieces

How to make
Preheat the oven to 180 degrees centigrade or gas mark 4.

Heat 2 tablespoons of olive oil on a baking tray on the hob and brown the leg of lamb all over. Line a roasting tin with 2 sheets of foil, and then a sheet of baking parchment on top, big enough to fold over and wrap the lamb in. I do it so the lining is three times the length of the tin, with plenty on either side to fold over and tuck in.
Put the garlic cloves in the tin on top of the baking parchment, place the lamb on top of the garlic, then pour the stock over. Wrap the baking parchment over the lamb, sealing well and tucking the ends in, then fold the foil over and do the same, tucking in around the edges. Cook the lamb for 4 hours.
Open out the foil and paper, cutting away the extra lengths from each side. Brush the lamb with oil, grind over some black pepper and scatter with some sea salt, and cook for another 30 minutes until nice and brown.
Remove the lamb and place on a plate or board to rest.
In the meantime, put the garlic cloves and all the juices from the roasting tin into a pan, add 60ml water and the tamarind concentrate and simmer gently for 3 minutes. Switch off the heat and stir in the cherries.
Heat the walnut oil in a frying pan and toast the walnuts for a few minutes until golden, then add them to the cherry sauce.

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