Recipes

Tomato, squash and spinach curry

Ingredients
1 large onion ,
halved and sliced oil
2 tbsp curry powder
1 small butternut squash,
about 500g, cut into chunks
5 tomatoes , quartered
100g spinach , roughly chopped
steamed Basmati pilauv, to serve

Method

Cook the onion in oil for five minutes until softened. Add the curry powder and cook for three minutes. Add the squash, tomatoes and 200ml water, stir well.

Cover and simmer for 15 minutes until the squash is just cooked and the tomatoes have broken down. Stir through the spinach and leave for a couple of minutes to wilt. Season and serve with basmati rice.

Chicken and mango stir fry

Ingredients
1 bunch spring onions a small nugget of root ginger
1 garlic clove
1 ripe mango
450g boneless skinless chicken breasts
4 tbsp vegetable oil
350g stir-fry vegetables
3 tbsp soy sauce
1 tbsp sweet chilli sauce rice or noodles, to serve

Method

Trim the roots and top off the spring onions and slice diagonally. Peel and grate the ginger and crush or finely chop the garlic. Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes. Slice the chicken into thin strips.

Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for four to five minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further one minute.

Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further two minutes until the chicken is tender and the veggies are slightly softened.