Lamb, Potato and Spinach Curry

This is a really simple and delicious curry that can either be done in a slow cooker or left in a low oven. Packed with flavour, it's the kind of curry that makes you wonder why you bother with a take away.

Make sure that you buy some decent lamb from your butcher (I use Gordons in East Boldon); they will recommend a good cut for slow braising. This uses lamb steaks from the leg but lamb shoulder cut into large chunks will be just as good. You want the lamb to melt in your mouth and these cuts are suited to long, slow cooking.

This one uses two whole dried chillies meaning it is stinging hot. Replace the dried chillis with a teaspoon of chilli powder and adjust the heat towards the end depending on taste.

Lamb, Potato and Spinach Curry
Serves 4

2 tbsp sunflower or vegetable oil
2 onions, peeled
6 cloves of garlic, peeled
1 thumb size of ginger, peeled
750g lamb shoulder or leg steaks, cut into large chunks
4 whole cloves
4 whole cardamon pods
1 whole cinnamon stick
1 tbsp garam masala
1 tsp each of chilli powder, ground coriander, cumin and turmeric
2 tbsp tomato puree
1 400g tin of chopped tomatoes
250ml water
2 large potatoes, peeled and cubed
3 large handfuls of spinach
Fresh coriander
Salt and pepper

1 - If making in a slow cooker, switch it on to its low setting. If cooking in an oven, pre-heat to 140C/GM1.
2 - Either finely chop the onion, garlic and ginger or blitz in a food processor. Heat the oil in a non-stick pan and cook for 10 minutes until starting to colour. Tip into a casserole dish or slow cooker.
3 - Add a tablespoon of oil to the pan and quickly seal the lamb all over. Tip into the casserole dish or slow cooker.
4 - Add the spices to the hot pan and cook, stirring, for 1 minute until fragrant. Ensure that they do not burn. Add the tomatoes, puree and water and bring to the boil. Add to the casserole dish or slow cooker.
5 - If using a slow cooker, cook for 6-8 hours on the low setting or according to the manufacturer's instructions. If cooking in an over, place onto the middle shelf and cook for 3 hours. Check each hour to ensure that it has not cooked dry.
6 - With one hour's cooking time left, stir in the cubed potatoes. If using a slow cooker, make it 2 hours before the end of cooking. Or if you prefer, pre-boil the potatoes and simply stir them in at the end.
7 - Stir in the spinach and a handful of roughly chopped fresh coriander. Taste for seasoning and serve with rice, breads, yoghurt and chutney.

Black Pudding and Bacon Risotto

A lovely parcel arrived for me last week; a whole box full of black and white puddings.

It's a delivery I can safely say has never happened to me before but after sampling some of Clonakilty's black pudding in a risotto today, it is one of the finest. It is simply the best black pudding I have ever tasted, and I've tasted a lot.

Clonakilty have been famous in Ireland for over 100 years. Based in West Cork, they have been producing top quality bacon and sausages to the good people of Ireland for long enough to know what top quality is. They are Ireland's leading black pudding manufacturers and take my word for it, you can tell why.

Rather than serve it with a traditional breakfast, I thought a good use would be to crumble some into a good risotto. I can remember some years back eating a paella in Valencia which used their version of the black pudding, morcilla, and it was amazing. So that's where the idea came from.

The resulting risotto is rich and fulfilling and although the Irish will probably question my use of their fine product in an Italian staple, all I can say is, try it and see! Thanks Clonakilty.


Black Pudding and Bacon Risotto
Serves 4

2 tbsp olive oil
4 rashers of smoked bacon, roughly chopped
1 onion, finely diced
1 clove of garlic, sliced
400g Arbario rice
1 litre hot vegetable or chicken stock
6 thick slices black pudding
100g Parmesan cheese, grated
Salt and pepper

1 - Heat the olive oil in a large deep-sided non-stick pan. Add the bacon and fry until crisp and golden. Remove with a slotted spoon and keep aside on kitchen towel.
2 - Add the onion and garlic to the oil and cook until softened. Stir in the rice then add a couple of ladles of the stock. Bring to the simmer and cook, stirring regularly. Once the stock has almost cooked out, add another couple of ladles of stock.
3 - Continue in this fashion until the rice is cooked through with a slight bite to it. Stir in the cooked bacon and half of the Parmesan cheese and taste for seasoning. Keep warm with a lid on.
4 - Add a little oil to a frying pan and fry the slices of black pudding for 2-3 minutes each side. Crumble some of it into the risotto.
5 - Serve the risotto with more black pudding and Parmesan sprinkled on top.

Slow Cooker Asian Pork and Aubergine

This is an incredibly simple slow cook stew that celebrates the great flavours of south east Asia: hot, sweet, salty and sour.

Use a cheap cut of pork such as the shoulder or steaks from the leg and the meat will just fall apart at the touch of the fork. The aubergine, vast in number at the start of the stew, absorbs and melts into the sauce making it rich and velvety.

I can't really sell it enough - just make it and enjoy it with plain rice and perhaps a baked sweet potato. It will be a good decision.

(This recipe is for a slow cooker but can be replicated for cooking in an oven set to GM2/150C.)
Sunflower or vegetable oil
1kg pork shoulder, cut into large chunks
2 aubergines, cut into chunks
1 tbsp demerera sugar
2 star anise
1 cinnamon stick
1 tbsp tamarind paste mixed with a little hot water
1 large onion, chopped
A large pinch of dried chilli flakes
1 thumb size of fresh ginger, peeled and grated
2 tbsp fish or soy sauce
Water
Fresh limes
Fresh coriander

1 - Pre-heat your slow cooker.
2 - Heat up a tbsp oil in a large non-stick frying pan. Add the pork and quickly brown all over. Remove to a plate.
3 - Add the aubergine and quickly brown all over. Return the pork and stir in the sugar. Cook, stirring all of the time, to caramelise the sugar. Tip into your slow cooker.
4 - Heat up another tbsp oil and add the onions, ginger, chilli, star anise and cinnamon. Cook until softened then add to the pork and aubergine.
5 - Pour in 200ml water, the tamarind and the fish sauce. Cook on the medium setting for 5-6 hours until the pork is meltingly tender. Stir in a handful of chopped fresh coriander.
6 - Time to tweek with the flavours. Squeeze in the juice of one lime and taste. You want the right balance of salty, sweet, hot and sour. Adjust the quantities of fish/soy sauce, sugar, chilli and lime to your tastes.
7 - Serve with plain boiled rice, fresh coriander and wedges of fresh lime.

Very healthy banana and walnut cake

Okay, okay, I know that the word 'cake' and healthy should never be associated with each other. It's like no alcohol beer - it just doesn't seem right.

However, after a whole month of excess and the need for cake in our staffroom, here is the solution. It's the easiest cake in the world. Just bung it all in the food processor, blitz, pour into a baking tin and bake.

It's sweet, it's moist, it's fruity and sticky. It's a cake with hardly any fat or added excess sugar. So it's still a cake, just a bit easier on the gut. Honest. Oh, and it's a great way to use up those black bananas we always throw away.

4 very ripe bananas
200g self raising flour
50g oats
2 eggs
1 tsp mixed spice
1 tbsp olive or vegetable oil
50g walnuts
6 tbsp runny honey
A handful of sunflower seeds

1 - Preheat the oven to 180C/GM4.
2 - Put all of the ingredients into a food processor and blitz.
3 - Pour into a greased loaf tin. I use the silicone baking equipment; no need to grease and easier to get out. Sprinkle with sunflower seeds and bake in the centre of the oven for 45-50 minutes.
4 - Remove from the oven and allow to cool.

Broccoli, Stilton and Potato Soup

The new year brings all kinds of promises in the guise of resolutions as we moan about our swollen, festive food and booze attacked bodies. Me included.

One promise I am making this year is to - no surprises here - get slimmer. Soups are a great way to fill you up with the right things without piling on the pounds and they are so easy to make.

Broccoli and Stilton are a classic combo in a soup. Don't add too much Stilton, just enough to give it a cheesy bite and the addition of potato helps thicken. Eating plenty of broccoli is also a great way to start the year with a healthy kick.

2 tbsp olive oil
1 large head of broccoli, roughly chopped
2 large floury potatoes, peeled and diced
1 onion, chopped
1 clove of garlic, sliced
1 litre of vegetable stock
100g Stilton cheese, crumbled
Salt and pepper

1 - Heat up the olive oil in a large saucepan. Add the vegetables and sweat in a low heat for 10 minutes until softened.
2 - Add the stock and bring to the boil. Simmer for 10 minutes until the potato and broccoli have softened.
3 - Crumble in the cheese then blend until smooth using a hand blender or food processor. Taste for seasoning. Serve with additional Stilton crumbled on top.

Toffee Squares

These are great to make with the kids. Essentially a sponge base, it can be flavoured with fruit and spice before being topped with a delicious toffee sauce.

150g softened butter
150g sugar
2 eggs
1tsp vanilla extract
150g self raising flour
120g sultanas, soaked in orange juice
Juice of one orange, satsuma or clementine

1 - Preheat the oven to 180C/GM4.
2 - In a large mixing bowl, whisk the butter and sugar together until soft, pale and fluffy. Whisk in the eggs and vanilla extract.
3 - Sift in the flour and combine thoroughly with a metal spoon. Finally, stir in the orange soaked sultanas and orange juice.
4 - Line a square baking tin with grease proof baking paper. Pour in and level the cake mixture. Place on the middle shelf and cook for 30 minutes.
5 - Whilst cooking, prepare the toffee sauce. Put the butter and sugar into a pan. Heat up and melt then pour in the cream. Bring to the boil then simmer for 5 minutes or until it has turned light brown. Remove from the heat then allow to cool.
6 - Remove the cake from the oven, remove from the baking tin then allow to cool on a frame. Once cool, cut into squares and spoon on the toffee sauce.

Spiced Clementine Cake

Clementines are beautiful at this time of the year and for me, synonymous with the Festive period.

This is a simple yet impressive cake that is easy to make and just as easy to eat. Your house will be filled with the zesty aroma of this wonderful fruit meaning rumbling tummies for any lucky visitor.

Because there is so much pulp in the cake, it will be incredibly moist and if it lasts that long, will remain so for a good 3-4 days.

Ingredients

3 whole clementines
3 eggs
200g caster sugar
50g plain flour
1tsp baking powder
200g ground almonds
1tsp mixed spice

1 - Put the clementines into a saucepan and cover with water. Bring to the boil then simmer for 20 minutes. Drain then blitz in a food processor to a purée. Preheat the oven to 180C/GM4.
2 - In a mixing bowl, whisk the eggs and sugar until pale and fluffy.
3 - Sieve in the flour, baking powder and spice then fold in along with the purée.
4 - Pour into a greased and lined 8" loose bottomed baking tin and bake on the middle shelf for 45 minutes. Remove from the oven and allow to cool.
5 - To make an optional icing, put 1tbsp marmalade into a saucepan along with a little water. Heat up and melt. Stir in 6-8 tbsp icing sugar and thoroughly combine then drizzle all over the cooled cake.

Beef and Sweet Potato Curry

The slow cooker has been dusted down and brought back out as a permanent fixture of the kitchen for the winter.

It's that time of the year when slow cooking becomes the norm. Get a few ingredients together in the early hours, off to work then on your return, tea awaits. It almost mocks timely preparation and 'cheffy' techniques. Many memorable meals have been produced from my £7 slow cooker and it has easily been the most cost efficient cookware in my collection.

If you are a curry lover and are looking for inspiration to use your slow cooker that has been sitting in its box since purchase last winter, look no further than the following. Packed with flavour and guaranteed to beat the winter sniffles, it's a must for giving a debut to your new best kitchen friend.


Slow Cooked Beef and Sweet Potato Curry
Feeds 4

1kg braising beef cut into large chunks
2tbsp sunflower oil

For the curry paste:
1 onion
A thumb size of fresh ginger, peeled
6 cloves of garlic, peeled
1 fresh red chilli, unseeded
1 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander
2 tbsp tomato purée

3 sweet potatoes, or normal white potatoes, peeled and cut into chunks
1 tin of chopped tomatoes
1 cinnamon stick
3 cloves
Water
Salt and pepper

1 - In a food processor or pestle and mortar, place in the curry paste ingredients and blend to a paste.
2 - In a large frying pan, heat the oil and add the beef. Quickly cook and turn until coloured then remove with a slotted spoon and add to the slow cooker.
3 - Add a little more oil if necessary, then add the paste and cook, stirring all if the time, for 5 minutes until coloured and fragrant.
4 - Add the tomatoes and a little water and combine. Add to the slow cooker along with the potatoes, cinnamon stick and cloves.
5 - Cook on its lowest setting for 6-7 hours. If you are at home, check after a few hours to see if it has gone dry which it should not.
6 - Taste for seasoning then serve with rice, breads and fresh coriander.

Sticky Sweet and Sour Peppers

This recipe is one of those I always keep handy in my little head of culinary delights for when a vegetable accompaniment for anything is required and time is against me. As long as you have some peppers, garlic and a few store cupboard ingredients, you can have some delicious sticky sweet and sour peppers on your plate by the time it takes to look through the Yellow Pages to find a decent takeaway.

These are perfect with a simple piece of fish or chicken, but are an equal delight on a piece of toast for a quick veggie lunch.

Sticky Sweet and Sour Peppers
Serves 2 on toast or as an accompaniment

2 peppers, I use red and yellow, sliced into thin slivers
2 tbsp olive oil
2 cloves garlic, sliced
1 tbsp muscovado sugar
2 tbsp balsamic vinegar
A pinch of chilli flakes
Salt and pepper

1 - In a non-stick frying pan, preferably with a lid, heat up the oil until very hot. Lower in the pepper slices and cook for 5 minutes with the lid on, removing now and again to give it a good stir. You are looking to get them broken down and caramelised as soon as possible. Don't worry if any begin to look slightly charred, this will just benefit the flavour.
2 - Once caramelised, remove the lid and quickly stir in the garlic.
3 - Stir in the sugar, vinegar, chilli and a good grinding of black pepper and cook for 1-2 minutes until it starts to look nice and sticky and reduced. Taste for seasoning, it may need a pinch of salt.

Hot potato, bacon and nasturtium salad

It's potato-tastic down at the allotment at the moment. We have 5 different varieties blooming and I cannot wait for the shoots to die off so I can get digging for what is easily human being's most popular vegetable.

I grew a few salad potatoes in a couple of large pots so that we had a few easy to hand. These were eagerly dug out by my daughter and then quickly boiled up ready for a quick and simple supper.

I fried up a little bacon in a pan then added the potatoes, crushed by hand, into the bacon fat and cooked until golden. A few spinach leaves and olives were tossed amongst the hot potatoes and plated up. Some pretty nasturtiums and a simple vinaigrette completed the dish making our humble little potatoes growing out of a cheap plastic tub into a thing of beauty.

If you like this recipe, please vote for me here - thanks in advance!

Hot potato, bacon and nasturtium salad
Feeds 4

2 tbsp olive oil
6 slices of bacon, roughly chopped
A medium pan of small waxy salad potatoes, boiled
A few handfuls of spinach and olives
Nasturtium petals, washed

For the vinaigrette
1 clove of garlic, crushed
1 tbsp extra virgin olive oil
1 tsp Dijon mustard
2 tbsp sherry vinegar
Salt and pepper

1 - Heat the olive oil in a large pan. Add the bacon and cook until golden brown. Remove with a slotted spoon and keep aside.
2 - Crush the potatoes by hand straight into the hot oil and cook, turning regularly, until golden brown.
3 - Return the bacon to the pan along with the olives and spinach.
4 - To make the vinaigrette, thoroughly combine the ingredients.
5 - To serve, plate up the salad, scatter over nasturtium petals and drizzle over a little dressing.