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4 tbsp. Vegetable oil, 100g Red onion. chopped, 150g Onions. sliced, 1 tsp. Fresh root ginger. chopped, 6 Garlic cloves. crushed
2 large aubergines, 3 tbsp oil, ½ tsp black mustard seeds, 1 bunch of spring onions finely chopped, 115g button mushrooms
50g onions, finely chopped 1 small garlic clove, crushed 200g potatoes, peeled and finely chopped 1/2 teaspoon fresh rosemary chopped 220g fresh chicken stock 165g water 200g whipping cream 140g hot roast chicken (no skin) Salt and coarsely ground black pepper 1/2 teaspoon lemon juice Tip from Liz Trigg, cookbook writer and Heinz chef, Creamy Roasted Chicken Soup
100ml vegetable oil 3 large onions, chopped 4 red chillies, finely chopped 10 cloves of garlic, finely chopped 2 tsp ground cumin 5 tsp fenugreek seeds 2 tsp mixed sweet spice 1 tsp turmeric 1 tsp fennel seeds 2 x 400g tins of chopped tomatoes 1 tbsp salt 1 large bunch of fresh coriander, coarsely chopped (including stalks) 1kg butternut squash, peeled and cubed into 1.5cm pieces 1.25kg potatoes, peeled and chopped into 3cm cubes 500g garden peas 250g paneer cheese, cubed 3 tsp groundnut oil 1 medium onion, peeled and finely chopped 550g white basmati rice 1.2 litres boiling water 2 rounded tsp salt a handful of flaked almonds 1 orange, the grated zest and carefully peeled segments 1 tbsp of chopped coriander, Spicy potato, butternut squash, pea and paneer curry with orange-scented rice
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