Adapted from a recipe by Dipna Anand to use Chellonia-style roast chicken instead of diced.

Ingredients

• 2 chicken legs, skin on, bone in (cut into thigh and drumstick)
• 1 Tbsp olive oil
• 1 tsp sea salt
• 4 Tbsp vegetable oil
• 1 tsp cumin seeds
• 2 medium onions (finely chopped)
• 2 chilli peppers (finely chopped)
• 2 Tbsp ginger and garlic paste
• Tin of chopped tomatoes
• 1 ¼ tsp turmeric powder
• 1 ¼ tsp cayenne powder
• 1 ½ tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp ground black pepper
• 1 ¼ tsp salt
• 2 Tbsp butter
• 3 bunches spinach (roughly chopped)
• 1 ½ tsp garam masala
• 4 Tbsp fresh chopped coriander plus a little for garnish

Method

1. Rub the chicken with olive oil and sprinkle with sea salt
2. Roast in a pre-heated fan oven at 180C for half an hour ish until going crispy
3. In a saucepan, heat the oil and add the cumin seeds, let the cumin seeds sizzle in the oil for about a minute
4. Add the onions to the saucepan and cook until the onions are golden brown
5. Add the ginger/garlic paste and chopped peppers to the saucepan and cook for about a minute on a medium heat
6. Add the chopped tomatoes to the saucepan and cook for about 1 minute
7. Remove the saucepan from the heat and using a hand blender, blend the masala until the colour has changed to rusty orange and then return to the heat
8. Add the dry spices, salt and butter to the sauce and cook for 10 minutes on a medium heat (add water if needed)
9. Add the chopped fresh spinach and cook for a further 10 minutes
10. Simmer until the chicken is crispy
11. Take the chicken out of the roasting tin and lay it skin side up gently on top of the sauce
12. Cover the pot and put it in the oven
13. You can turn it down a bit and don’t need the fan anymore – half an hour should do it
14. Add the garam masala and chopped coriander and cook for a final 1 minute or 2
15. Remove from the heat, garnish as desired and serve with boiled rice

Serves 4

Ingredients

• 2 green bell pepper
• 12 jalapeno peppers
• 2 brown cooking onion
• 5 cloves garlic
• 400g green tomatillo enchilada sauce
• 1 bunch cilantro
• 2 tbsp vegetable oil
• 664g pork shoulder steaks (cubed)
• 1 chicken stock pot
• 1 tbsp agave syrup
• 1 tbsp mexican oregano
• 2 bay leaves

Method

Sauce

1. Preheat the oven as hot as it will go or set it to broil.
2. Roast peppers, onion and garlic for 12 minutes (turn peppers half way through).
3. Let the peppers cool in a bag, remove skins, seeds and stems.
4. Blend peppers, garlic, onions, tomatillo and cilantro.

Chili

1. Heat the oil and brown the pork.
2. Add sauce, stock, agave, oregano, bay leaf.
3. Bring to the boil, and skim off foam.
4. Slow cook for 3-4 hours.

Serve

Serve with rice I guess since you forgot to buy tortillas.

Inspired by the ingredients list on Itsu Jaipur soup, borrowing techniques from a Madhur Jaffrey Vindaloo recipe and my Nam Prik Pao recipe.

Serves 4

Ingredients

• 2 red onions
• 1 dried guajillo pepper
• 1 dried cayenne pepper
• 1 dried shiitake mushroom
• 4 cloves garlic
• Whole spices:
  • 1 tbsp cumin seeds
  • ½ tbsp cardamom seeds
  • 2 tsps whole fenugreek seeds
  • ½ tsp black peppercorns
  • ½ tsp brown mustard seeds
• Ground spices:
  • 2 tsp guajillo chili powder
  • ½ tsp cinnamon powder
• 3 tbsp cider vinegar
• ½ tsp salt
• 1 tbsp agave syrup
• 1 fresh red chili pepper
• thumb sized piece of ginger
• 500g boneless chicken thighs (cut into bite sized pieces)
• 1 tbsp sunflower oil

Method

1. Preheat the oven to 180C fan.
2. Remove the outer layer of skin from the onions and cut into quarters.
3. Place the onions cut side down in a roasting tin smeared with a little oil.
4. Roast the onions for 20 mins.
5. Rince and lightly dry roast the dried peppers.
6. Place the dried peppers and dried shiitake in a jug and cover with just boiled water for 15 minutes to rehydrate.
7. Peel and half the garlic cloves add to the roasting pan with the shallots for last 10 minutes.
8. Lightly grind cardamom pods in a mortar and pestle to easily separate the seeds from the shells.
9. Dry roast the whole spices and grind to a fine powder.
10. Combine the ground spices in a bowl with the vinegar, salt and agave syrup.
11. When the onions and garlic are finished roasting and are nicely caramelised, remove from the oven and allow to cool.
12. Blend to a paste the onions, garlic, rehydrated peppers & mushroom, fresh chili pepper, ginger, and some of the pepper water.
13. Add this to the spice and vinegar mixture.
14. Heat the oil a large heavy bottom pan over medium heat.
15. Brown the chicken.
16. Add the paste and the remaining pepper water.
17. Cook for 20-30 minutes stirring occassionally.

Based on a recipe by Nigella Lawson

Ingredients

• 500g strong bread flour
• 1 x 7g sachet Alinson’s easy bake yeast
• 2 tsp caster sugar
• 2 tsp fine sea salt
• 65ml plain yoghurt
• 60ml milk
• 150ml cold water
• 100ml boiling water
• tbsp soft unsalted butter
• vegetable oil for kneading

I prefer to use all white flour, but it also works well with some wholewheat.

The yoghurt can be well past it’s use by date, provided it isn’t mouldy.

Method

1. Mix the flour, yeast, sugar and salt in a large bowl.
2. Mix the yoghurt, milk, water, and butter in a measuring jug.
3. Pour the wet ingredients into the bowl of dry ingredients.
4. Mix with your hands into a ball of dough.
5. Repeat three times:
   1. Cover with cling film and leave for 10 minutes;
   2. Gently knead the dough on an oiled surface for 10 seconds;
   3. Return the dough to the bowl.
6. Leave for an hour.
7. Butter the base and sides of traditional 2lb loaf tin and line the base with baking paper.
8. Pat out the dough to about 2cm thick, roll it up tightly like a scroll and squish it seam-edge down into the tin.
9. Place in the oven on proving mode and leave to rise for 45 minutes.
10. Turn the oven to bread baking mode (200C), and dust the top with flour.
11. Bake for 45 minutes.
12. Take the bread out of the tin, and place on a wire rack to cool.

Ingredients

• 1kg pork belly
• ½ butternut squash (diced)
• ½ large beetroot (diced)
• 1 onion (quartered)
• jar of Chipotle Peppers in Adobo Sauce
• juice of an orange
• 1 tbsp cider vinegar
• 2 tbsp honey
• 2 tsp mexican oregano
• pinch of salt

Method

• Place the pork belly in an oiled roasting pan
• Dry and score the pork belly skin
• Rub salt over the skin and leave to stand at room temperature for half an hour
• Blend the chipotle pepper in the adobo sauce
• Add orange juice, vinegar, honey, oregano, and salt and set aside
• Dry the pork skin and salt again for another half hour
• Pre-heat over to 200°C
• Roast for an hour or until crispy
• Remove from the oven
• Lower over to 130°C
• Lift the belly and shove the diced root veg and onion underneath
• Slather with two thirds of the adobo sauce
• Return to the oven and cook for an hour
• Slather with the remaining sauce and cook for another hour

Based on a recipe by Kevin is Cooking

Ingredients

• ½ cup Ancho chili powder or similar
• 2 roma tomatoes, chopped
• ¼ cup cider vinegar
• 3 garlic cloves
• 2 tbsp brown sugar
• 1 tsp oregano
• ½ tsp salt
• ½ tsp ground cumin
• ¼ tsp cinnamon
• ¼ tsp black pepper
• ¼ tsp allspice
• 3 tbsp olive oil
• freshly smoked chipotle peppers

Method

1. Add the chile powder to blender and carefully pour in 1 ½ cups boiling water.
2. Cover with lid to steep while you get the other ingredients together.
3. Add the rest of the ingredients except the oil and smoked peppers.
4. Process to a smooth purée, about the consistency of BBQ sauce. If needed, thin with water.
5. Heat oil in a skillet over medium high heat.
6. Pour in the chili purée and bring to a boil, reduce to simmer and cook for 20 minutes uncovered.
7. Add the smoked peppers and simmer for another 10 minutes.