Ingredients

• ½ tsp smoked paprika
• ½ tsp cumin seeds
• ¼ tsp ground cinnamon
• ¼ tsp orange zest
• 4 wild salmon fillets (140g each)

For the radish slaw:

• 600g baby potatoes
• 2 red peppers, halved and deseeded
• 1-2 green chillies, deseeded and finely chopped
• 1½ tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp lemon zest
• 4 spring onions, finely sliced
• 320g radishes, thinly sliced
• 12 Kalamata olives, quartered
• 2 small oranges, peeled and chopped (leave the pith on)
• 5 tbsp chopped mint
• 1 tbsp olive or rapeseed oil

Method

1. Mix the paprika, cumin seeds, cinnamon and orange zest, then rub the mixture over the salmon fillets.
2. Boil the baby potatoes whole in their skins for 15 mins until tender. Drain, then thickly slice.
3. Heat the grill to high and grill the peppers for 5 mins on each side or until cooked through and charred, then peel off their blistered skins and dice the flesh. Put in a bowl with the chillies, olive oil, lemon juice and zest, spring onions, radishes and sliced potatoes.
4. Cook the salmon under the grill for 5 mins, skin-side up, then turn. If not already cooked, grill for a further 1-2 mins. (Wild salmon cooks much faster than farmed.)
5. Toss the olives, chopped orange and mint through the potatoes and serve half with half of the salmon. Chill the remainder for another day. Will keep covered and chilled for up to two days.

Ingredients

For the paste:

• 2 tbsp oil
• 1 onion, diced
• 1 tsp fresh or dried chilli, to taste
• 9 garlic cloves (approx 1 small bulb of garlic)
• Thumb-sized piece ginger, peeled
• 1 tbsp ground coriander
• 2 tbsp ground cumin
• 1 tbsp garam masala
• 2 tbsp tomato purée

For the curry:

• 2 x 400g cans chickpeas, drained
• 400g can chopped tomatoes
• 100g creamed coconut
• ½ small pack coriander, chopped, plus extra to garnish
• 100g spinach
• 1 tbsp olive or rapeseed oil
• Cooked rice and/or dhal, to serve (optional)

Method

1. To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
2. In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.
3. Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.
4. Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
5. Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
6. Garnish with extra coriander and serve with rice or dhal (or both).

Ingredients

• 8 chicken drumsticks
• 3 tbsp olive oil
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp garam masala
• 1 tsp turmeric
• 150ml pot natural yoghurt
• 500g new potatoes, halved
• 4 large tomatoes, roughly chopped
• 1 red onion, finely chopped
• Small pack coriander, roughly chopped

Method

1. Put the drumsticks in a large bowl with 1 tbsp oil, the garlic, ginger, garam masala, turmeric and 2 tbsp yoghurt. Toss together with your hands until coated. Leave to marinate for at least 30 mins (can be left in the fridge overnight). Heat oven to 180C/160C fan/gas 4.
2. Put the potatoes in a large roasting tin with the remaining oil and plenty of seasoning. Add the chicken drumsticks and bake for 40-45 mins until cooked and golden.
3. Scatter the tomatoes, onion, coriander and some seasoning over the chicken and potatoes, with the remaining yoghurt served on the side.

Ingredients

• 1 tbsp rapeseed oil
• 2 corn cobs
• 2 large red peppers, sliced
• bunch of spring onions, sliced
• 2 tsp smoked paprika, plus extra to serve
• 2 garlic cloves, crushed
• 500ml vegetable stock
• 300g bulgur wheat
• ½ small bunch of coriander
• Greek yoghurt, to serve (optional)
• Lime wedges, to serve (optional)

Method

1. Heat ½ tbsp oil in a casserole dish (that has a lid) over a high heat. Fry the corn cobs for 8-10 mins turning frequently, until golden and lightly charred. Stand on a chopping board and run the knife down the cobs to remove the kernels.
2. Tip the peppers into the pan with the remaining oil and fry for 10 mins until softened and golden, then stir in the spring onions, paprika and garlic. Fry for another 3-4 mins until fragrant, then stir most of the corn back into the pan, along with the stock. Bring to a simmer, then stir in the bulgur. Turn the heat to low. Cover with the lid and leave for 8-10 mins until the stock has been absorbed and the bulgur is tender.
3. Fluff the pilaf up with a fork, then scatter with the remaining corn and the coriander. Serve with a dollop of Greek yogh urt dusted with a little paprika, if you like, and the lime wedges for squeezing over.

Ingredients

• 1 tbsp olive oil
• 1 onion, sliced
• 1 clove of garlic
• 1 tbsp butter
• 250g mushrooms, sliced
• 1 tbsp plain flour
• 500g fillet steak, sliced
• 150g crème fraîche
• 1 tsp English mustard
• 100ml beef stock
• ½ small pack of parsley, chopped

Method

1. Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
2. Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
3. Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
4. Season everything well, then tip onto a plate.
5. Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
6. Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
7. Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
8. Cook over a medium heat for around 5 mins.
9. Scatter with some chopped parsley, and serve with pappardelle or rice.