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2x450g/1lb pork fillets, 200g/7oz cream cheese, 1 eating apple, peeled cored and grated, small knob unsalted butter, 4 sage leaves
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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8 chicken pieces, skin on, about 800 g total 1 tbsp flour 2 tbsp olive oil 6 bacon slices, chopped 1 onion, finely chopped 2 garlic cloves, finely chopped 3 celery ribs, finely chopped 3 carrots, finely chopped 120ml dry white wine 400 g can diced tomatoes, with juices 300ml hot vegetable or chicken stock Sea salt and freshly ground black pepper, Baked chicken with onion, garlic, and tomatoes
4 chicken breasts, trimmed 250g long grain rice 1 small onion, finely chopped 1/2 teaspoon minced coriander 1/2 teaspoon minced garlic 1 tablespoon medium curry powder 250ml dry white wine 500ml double cream 100ml sunflower oil 300ml chicken stock (optional) or water 1 bay leaf unsalted butter plain flour salt and freshly ground pepper flat leaf parsley or fresh coriander, Thai-style chicken breast with coriander rice
500g Boned and cubed chicken thighs, 100g 100g smoked pancetta, 2 leeks shredded, 1 clove garlic, crushed, 1 tbs fresh thyme chopped
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