Recipes
Easiest-ever bread pudding
[Tip]
You can use any white bread you like for this recipe, but sturdy
French bread works best. Serve warm or cold, with whipped cream or ice
cream.
Ingredients
 * 150ml whole milk
* 140g white bread
* 50g raisins or dried cherries
* 568ml pot of fresh custard
* butter, for greasing
* 5-7 tbsp caster sugar
Method
Heat oven to 140C/fan 120C/gas 1. Stir the custard together with the
milk.
Trim the crusts from the bread, cut into triangles, then place in a
large bowl with the raisins or dried cherries.
Pour over the custard mixture, then carefully stir everything
together so all the pieces of bread are coated. Lightly grease a small
ovenproof dish with butter, then spoon in the mixture.
Cook for 30-35 mins until there is just a slight wobble in the centre
of the custard.
Sprinkle over the sugar to cover the surface, then pop under a hot
grill for one to two mins until the sugar starts to melt and caramelise.
Cauliflower, egg and potato curry
[Tip]
Serve with a scattering of toasted almonds, if liked, and coriander.
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 can coconut milk
* 6 hard-boiled eggs, halved lengthways
* 2 tbsp toasted flaked almonds (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 8-10 minutes, stirring occasionally, until softened and starting to
turn golden.
Stir the chilli, garlic and ginger into the onion mixture and fry for
2 minutes. Raise the heat a little, add the potatoes and cook for 3-4
minutes, stirring frequently, until the outsides are just softening.
Stir in the curry paste, cook for 1 minute, then toss in the cauliflower
and stirfry for a further 1 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 1-2 minutes to heat through.
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