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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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1 Fish Stock 2 teaspoons sweet pimenton Coarse salt 4 tablespoons good Spanish extra virgin olive oil, plus more if needed 6 large prawns, heads and shells on 2 small lobsters, split in half lengthways (cut through the eyes first – the quickest, supposedly most humane way to kill a lobster) 11/2 large onions, peeled and diced 1 red pepper, seeds and stem removed, cut into 2.5cm pieces 3 cloves garlic, peeled and finely chopped 400g Bomba rice (I strongly recommend using Bomba rice if you can find it, but white risotto rice will work just fine too.) 1 dozen small clams, scrubbed 2 fillets flat white fish (such as sole), cut into 5cm wide pieces 2 tablespoons roughly chopped fresh parsley 2 lemons, cut into wedges, for serving, Gwyneth Paltrow's seafood paella, spanish mama style
225g tinned kidney beans, or 225g dried kidney beans 1 red onion, peeled and chopped 1 red pepper, deseeded and roughly chopped 100ml olive oil 2 garlic cloves, peeled 2 small dried chillies 400g can peeled plum tomatoes 3 tbsp red wine vinegar 1 tbsp sugar For the Pico de Gallo: 1 red chilli, deseeded and diced 5 vine-ripened tomatoes, deseeded and chopped 1 red onion, finely chopped Juice of 1 lime 1 pack of coriander, ½ chopped 4 wheat tortillas 4 large eggs 140ml carton soured cream to serve Salt and freshly ground black pepper, Allegra's Feast - Huevos Rancheros
600g stewing lamb (shoulder or neck) cut into 2.5cm chunks 1-2 tbsp olive oil 1 onion, chopped 2 cloves garlic 1/2 tsp cinnamon 1/2 tsp cumin 1/2 tsp turmeric freshly ground black pepper 227g can of chopped tomatoes 300ml lamb stock salt 400g canned chickpeas, drained and rinsed 75g dried apricots, roughly chopped 250g pre-cooked couscous 400ml hot vegetable stock (or 1 heaped tsp Marigold vegetable bouillon with 400ml boiling water) small handful (about 15g) freshly chopped coriander, Lamb tagine with chickpeas and apricots
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