Recipes

1. Blanch the pickling onions in a large pan of boiling water for 3 minutes. Use a draining spoon to remove them from the pan. Drain well and set aside until cool enough to handle, then peel.

2. Meanwhile, add the mung beans to the pan of boiling water and boil rapidly for 10 minutes, then reduce the heat and simmer for 20–25 minutes or until tender. Drain well and set aside.

3. Bring the stock to the boil, add the creamed coconut and stir until it dissolves. Set aside.

4. Using a pestle and mortar, pound the ginger and garlic to a paste. Stir in the ground coriander, garam masala, turmeric and chillies until well blended.

5. Heat a large wok or heavy-based flameproof casserole over a high heat. Add 2 tbsp of the oil. When the oil is hot, add the coriander, cumin and mustard seeds. Fry, stirring constantly, for about 30 seconds or until the seeds give off their aroma and start to crackle. Use a draining spoon to transfer the seeds to kitchen paper on a plate.

6. Add the remaining 1 tbsp of oil and the spice paste to the wok. Reduce the heat to moderate and stir-fry for about 1 minute. Stir in the carrots, parsnips, potatoes and 2 tbsp water, and stir-fry for a further 2 minutes.

7. Pour in the coconut stock and bring to the boil, stirring. Reduce the heat to low, cover and simmer for 5 minutes. Add the cauliflower florets, peas and pickling onions. Cover and continue simmering for a further 5 minutes, stirring occasionally. Uncover and bring back to the boil, then boil for about 5 minutes or until most of the liquid has evaporated and all of the vegetables are just tender.

8. Add the cabbage, mung beans and fried spice seeds, and stir-fry for just long enough to wilt the cabbage. Add seasoning to taste and serve immediately, sprinkled with chopped fresh coriander, if using.

1. Heat the oil in a large frying pan, add the onion and cook gently for 5 minutes or until softened. Add the turkey and cook over a moderate heat for 5 minutes or until browned all over.

2. Stir in the ginger, chilli, cardamom, cumin, coriander, cloves, cinnamon stick, bay leaves and peppercorns. Cook for 1 minute, stirring all the time to ensure the spices do not burn.

3. Add the tomatoes with their juice, stock, sultanas and a pinch of salt. Bring to the boil, then reduce the heat, cover and cook gently for 45 minutes.

4. Meanwhile, preheat the oven to 160°C (325°F, gas mark 3). Put the rice in a saucepan, add 600 ml (1 pint) water and the turmeric, and bring to the boil. Cover and simmer very gently for about 7 minutes or until the rice is almost tender. Drain off excess water.

5. Layer the turkey curry and rice in a casserole dish. Cover and cook in the oven for 25 minutes, checking after 20 minutes and adding a little more stock if needed (there should be enough liquid for the rice to complete cooking).

6. Meanwhile, make the raita. Stir together the Greek-style and low-fat yogurts, cucumber and mint. Season with a pinch of salt.

7. When the biryani is ready, stir it well, then scatter the toasted almonds on top. Serve with the raita.

1. In a small bowl, mix together coconut milk, chilli powder, coriander, turmeric and salt.

2. In a medium frying pan, heat oil over medium heat. Add onion, cinnamon and cumin seeds; sauté until onions are soft.

3. Stir in tomatoes, peas and coconut milk mixture. Reduce heat, and simmer until the peas are tender.

1. Rinse and soak rice for 30 minutes; drain.

2. Heat oil in a large saucepan over medium heat. Sauté cumin seeds and cloves for less than 1 minute. Sauté the onion, stirring constantly, until brown. Stir in rice and fry for about 1 minute, stirring. Stir in the water, salt, garam masala, chilli powder and vegetables. Bring to the boil, then reduce heat, cover and simmer for 20 minutes, or until all water is absorbed.

3. Fluff with a fork and stir in butter before serving.