Recipes

Cauliflower, egg and potato curry Ingredients

* 3 tbsp vegetable oil

* 1 large onion, peeled and diced

* 1 plump red chilli, seeds removed if you want, finely chopped

* thumb-sized piece of root ginger, peeled and grated

* 2 large potatoes, peeled and cut into bite-sized chunks

* 2 tbsp curry paste

* 1 medium cauliflower, broken into florets

* 400ml coconut milk

* 6 hard-boiled eggs, halved lengthways

* 2 tbsp toasted flaked cashew (optional)

* large handful of roughly chopped fresh coriander

* 4 garlic cloves, finely chopped

Method

Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for eight to10 minutes, stirring occasionally, until softened and starting to turn golden. Stir the chilli, garlic and ginger into the onion mixture and fry for two minutes. Raise the heat a little, add the potatoes and cook for three to four minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for one minute, then toss in the cauliflower and stir fry for a further one minute to coat. Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender. Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further one tow minutes to heat through. Serve with a scattering of roasted cashew and coriander.

Prawn and pineapple salad

Ingredients

1 small pineapple ( 350g) cut into chunks 140g bean sprouts 250g cooked king prawns 1/2 cucumber, peeled, deseeded and sliced on the angle 200g tomatoes, cut into four handful mint leaves, very roughly chopped 50g cashews, roasted For the Dressing 1/2 red chilli, deseeded and sliced 1 garlic clove 1 tsp sugar juice of 2 limes 11/2 tsp fish sauce

Method Mash the chilli, garlic and sugar to a paste using a pestle and mortar or small processor. Stir in the lime juice and fish sauce, then set aside. Peel, quarter, core and slice the pineapple at an angle. Toss with beansprouts, prawns, cucumber and tomato and some of the dressing. Pile into bowls and scatter with mint and cashews. Drizzle with the rest of the dressing and serve.