Cardamom

Moroccan-spiced cottage pies

Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan and add the onion, garlic, carrot, spices and a pinch of salt. Cover and cook for 10-15 mins on a low heat until softened. If the onion starts to brown, add a splash of water. Meanwhile, cook the mince in a large frying pan until brown and starting to caramelise. Stir the beef in with the onion, add the tomato purée and stock, and simmer for 30 mins until most of the stock has been absorbed. While the beef is cooking, peel and cut the potatoes into chunks. Tip into a saucepan and cover with cold salted water. Bring to the boil, then turn down and simmer for 20 mins. Drain the potatoes and mash together with the chickpeas, butter, milk and za’atar. Stir the peas into the mince and simmer for 2 more mins, then take off the heat and stir in the chopped parsley. Divide between 4 small freezer-proof pie dishes. Top each with mashed potato and rough up the top with a fork. If serving straight away, put the pies on a baking tray and cook in the oven for 30 mins. To freeze, leave the pies to cool completely, then wrap well in cling film and foil. To cook from frozen, put the pies on a baking tray in a cold oven, turn to 160C/140C fan/gas 3 and cook for 1 hr-1 hr 20 mins until piping hot.

Cape Malay chicken curry with yellow rice

Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube. Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander. About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.

Roasted poultry, curry and coconut coat, with rice

Tie the wings and legs of the chicken with a thread. Empty out the insides. Put in the garlic cloves, thyme, rosemary, and season with fleur de sel and pepper. Baste the poultry with the red curry paste and roast for 45mins at 220C. Set aside for 15 mins. Cut the poultry into four slices and arrange on a platter. To make the poultry juice, heat the olive oil in a cast iron pot. Add the chicken carcasses, and when it reaches a brown colour, add the butter. Add in the herbs and sweat the onions for several minutes. Remove the grease from the pot and deglaze with orange juice and coconut milk. Reduce it by half and add in the poultry juice, and herbs. Cook on low heat for 2-3 mins, and then strain the juice to reduce by half again. Heat olive oil in a pan and add in the rice. Cook for 1 min, add the bay leaf, cinnamon stick and cardamom. Cook for 1 min more and add the coconut milk and white chicken stock. Cover and place in the oven at 220C for 15 mins. Once cooked, add all the fruit cubes, raisins, and coconut, and let it cook for several mins. Serve the rice with the chicken and garnish with the fried onion slices and flat-leaf parsley.

Microwave biryani

Add the onions, garlic, butter, cardamom seeds and the chilli flakes to a large microwaveable bowl and cook in the microwave on High for 30 secs. Tip in the rice and stock and stir well with the turmeric, cumin, cinnamon and raisins, then cover with cling film. Place a few sheets of kitchen paper on your microwave turning plate to absorb any spills then place the bowl on top and cook on High for 2 mins. Remove and stir, then leave to stand for 1 min; it will continue to cook even after it has been removed, so allowing it to stand is really important. Repeat 2-3 more times until the rice is just cooked, the last time adding your finely chopped veg to the bowl and stirring through. Garnish with fresh coriander or mint, to serve.

Sri Lankan fried chicken & hoppers

To prepare the chicken, tip the coconut milk into a jug and stir in the garlic, spices and 1 tsp salt. Put the chicken in a plastic container or roasting tin and pour over the brine mix to cover. Cover with cling film and chill for 24 hrs.

For the hoppers, put the rice flour in a large bowl. In a jug, combine 125ml water with the yeast and sugar, and leave for about 8 mins until you see some foaming. Pour in the coconut milk and whisk the wet ingredients into the rice flour to make a smooth batter, slightly thinner than pancake batter. Season, cover and allow to ferment overnight in the fridge.

To make the kiri hodi, put all the ingredients (except the coconut milk, lime juice and spinach) in a heavy-based saucepan. Add 1 tbsp water and simmer over a low heat for 5 mins or until the onion softens. Pour in the coconut milk and cook for a further 1-2 mins (do not boil). Tip in the spinach, stir until wilted, then remove from the heat. Season to taste with salt and add the lime juice.

To make the sambol, use a pestle and mortar or mini processor to grind the onions with the chillies, a big pinch of salt and smoked paprika, to form a coarse paste. Season with lime juice and more salt, if needed.

To cook, remove the chicken and hoppers mix from the fridge for about 1 hr so they come to room temperature. To cook the chicken, heat the oil in a deep-fat fryer or saucepan until it reaches 180C on a cooking thermometer. To make the fried chicken coating, combine all the ingredients with 1/4 tsp salt in a bowl. Piece by piece, remove the chicken from its brine, allow the excess to drip off, then dredge it in the coating. Shake off the excess and fry in the oil for 6-8 mins until cooked through. Drain on kitchen paper, then rest in a low oven while you make the hoppers.

Make the hoppers. Whisk your hoppers base to remove any lumps. Add a splash more water to thin it if needed. Heat a non-stick frying pan, a hopper pan or small high-sided wok and brush on some rapeseed oil with kitchen paper. Add a ladle of mix to the pan and immediately swirl it around and up the edges to create a bowl-shaped pancake. Cook for 1 min, then add an egg and cover with a lid. Cook for 2-3 mins more until the egg is cooked and the edges are starting to brown. Repeat with the remaining batter and eggs. Serve the hoppers with the chicken, sambol and kiri hodi.

Pork vindaloo

To make the marinade, remove the seeds from the cardamom pods and grind with the peppercorns using a pestle and mortar. Mix with the rest of the marinade ingredients, then pour over the pork. Mix everything together well, then cover and leave to marinate overnight or for at least 8 hrs. Heat the oil in a large pan over a medium heat and cook the onions for about 5 mins until starting to soften. Add the chilli powder to the pan and cook for 1 min. Using a slotted spoon, remove the pork from the marinade and add to the pan. Turn up the heat a little and cook for about 5 mins, stirring all the time. Add the leftover marinade to the pan with the stock. Bring to the boil, then turn down to a simmer and cook for 40-45 mins until the pork is soft and the sauce thickened – it should be thick rather than saucy. Pick out the dried chillies, if you like, season, scatter with the coriander leaves, and serve with steamed rice and naan.

Cardamom chicken with lime leaves

Heat the oil in a large, wide pan, add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger, cardamom, cloves and cinnamon, and cook for 5 mins more, stirring frequently. Add all the remaining spices with the chilli, stir briefly over the heat then add the tomatoes with 1 can of water, the chutney and bouillon.

Stir in the aubergine, bring to the boil then cover the pan and simmer for 15 mins. Stir well, and add the chicken and lime leaves. Push them under the liquid and scatter over the green pepper. Cover the pan and leave to cook for 40 mins. Remove the chicken, shred in to medium-sized pieces and return to the sauce.

Meanwhile, make the rice. Put all the ingredients in a medium pan with 750ml water. Bring to the boil , then cover and cook for 20 mins. Turn off the heat and leave for 5 mins to absorb any excess moisture. Serve with the curry.

Lamb shank Madras

Tip the yogurt, cumin, turmeric, 1 tsp sea salt and the lamb shanks into a large mixing bowl, then mix to coat the lamb. Cover and pop in the fridge for a couple of hrs, or overnight if you have time.

Heat oven to 160C/140C fan/gas 4. Heat the oil in a large flameproof casserole dish over a medium heat, add the shanks and brown all over for 10 mins, then remove from the dish. Scatter the onions into the dish and fry for 10 mins until golden brown. Stir in the curry powder, garlic and ginger and cook for 3 mins until aromatic. Add the lamb shanks back to the dish along with the tomatoes, chillies, curry leaves, cardamom pods and lime pickle. Give everything a good stir and pour over the stock. Bring up to a simmer, cover, then transfer to the oven and cook for 3 hrs.

Remove the lid and cook for 1 hr more – this will help reduce some of the liquid and char any exposed meat. When the lamb is very tender, leave to rest for 30 mins or leave to cool completely and reheat the next day for the best flavour. (Can be made up to two days in advance.) Scatter with chopped mint and serve with naan bread and rice on the side.

Sali murghi

Melt 1 tbsp of the ghee in a pan and add the chicken, skin-side side down. Once the skin is golden and crisp (around 5 mins), remove from the pan and set aside (you may need to do this in batches). Melt the remaining ghee in the pan, add the cinnamon, cardamom and cumin seeds, and fry until fragrant – around 5 mins. Stir in the onions along with a big pinch of salt and fry for 5 mins until browning in places.

Blitz the green chilli with the garlic and ginger, add to the pan and cook for 2 more mins, then stir in the spices and cook for a few mins more, splashing in a little water to prevent the spices from sticking. Tip in the chopped tomatoes.

Return the chicken to the pan, coating it with the curry base, then splash in the white wine vinegar followed by the jaggery. Add 100ml water, then cover and simmer for 30 mins. Remove the lid and stir in the apricots and coriander, then cook for 10-15 mins longer, until the gravy reduces.

Meanwhile, make the sali. Pat the potato matchsticks dry with kitchen paper. Pour vegetable oil into a small, deep saucepan until it’s a few cm deep, and heat over a medium-high heat. Add a handful of the potato matchsticks at a time and fry for around a minute, until golden and crisp. Remove with a slotted spoon, drain on kitchen paper and season generously. Serve the curry with the sali piled on top.

Coconut and almond chicken korma

Crumble saffron into a small bowl, add the milk and leave to steep

Place the coriander seeds, salt and peppercorns into a pestle and mortar and crush

Add the roughly chopped ginger and garlic and pound to create an aromatic paste.

Place the chicken into a large bowl and add the yoghurt, gram flour, turmeric and the paste from the pestle and mortar. Stir thoroughly, cover and leave to marinade for an hour or longer if possible.

Heat oil or ghee in a pan and add the cloves, cardamom pods, cassia and the dried red chillies and fry for a few minutes until fragrant.

Add the minced onions and fry gently on a medium heat for about 10 minutes, until they just begin to brown.

Add chicken and stir-fry for about 5 minutes on a medium heat, stirring occasionally.

Place the lid on the pan, reduce the heat and leave to cook for about 15-20 minutes.

Pour in the creamed coconut, with the ground almonds and poppy seeds then stir to thicken.

Increase the heat and simmer until the chicken is tender and the sauce has thickened to the consistency you want. Pour in the saffron milk for added decadence and remove the pan from the heat.

Garnish with the garam masala and fresh coriander. You can also add a squeeze of lemon juice for added freshness, then serve.

Cumin-spiced roast chicken with pork & pistachio stuffing

Make the stuffing by blending the ingredients with 1 tsp salt in a food processor, taking care not to purée it – a little bit of crunch here and there makes it all the more satisfying. Check the seasoning by frying a tsp of the stuffing and tasting – adjust if you need to.

Put a piece of cling film on a chopping board and dollop on the stuffing, patting it out to rough circle just smaller than the surface of the breast meat to be covered. Make the layer thicker at one end, for the bottom end of the breasts where the meat is thinner – the extra thickness will help to keep it juicy and cook evenly. Cover with cling film and chill for 30 mins to set.

Heat oven to 190C/170C fan/gas 5. Pat the chicken dry all over using kitchen paper. From the neck end, push your fingers under the layer of skin on the breasts and wriggle them gently to release the skin and open up the pocket for the stuffing. Push right down – you will need to cover the entire breast meat area with the stuffing – but be careful not to tear the skin.

Make the spice rub by combining all the ingredients. Rub it generously over the chicken and inside the cavity, then insert the aromatics into the cavity. Unwrap the stuffing, halve it, then push half under the skin of each of the breasts, thin end first. Cover the chicken loosely with foil so the spices don’t burn.

Roast the chicken for 1 hr 10 mins. Mix 3 tbsp grape molasses with 1 tbsp hot water, brush over the skin, then increase oven to 220C/200C fan/gas 7 and return the chicken for 20 mins to crisp up the skin. Baste twice more with molasses at 5-min intervals. Test the chicken in the thigh and breast to make sure it is cooked – the juices should run clear. Take the cavity aromatics out of the chicken and set aside (don’t worry if you can’t get them all). Leave the chicken to rest for 45 mins somewhere warm, but don’t cover the skin so it stays crisp.

Meanwhile, pour the fat out of the roasting tin (there will be lots, which you can sieve and keep in the fridge for up to a week to use for cooking), leaving the juices behind. Add a little chicken stock and the cavity aromatics to the tin and bring to a boil, then sieve into a pan. Add the rest of the stock, simmer until reduced by half, then stir in 1 tsp grape molasses. Just before serving, add the resting juices from the chicken to the pan and bring the sauce back to the boil. Taste for seasoning and stir in the butter.

Next level tikka masala

Remove the skin from the chicken and slash each thigh two or three times. Put into a bowl or plastic container and toss with the lime juice and 1/2 tsp salt. Set aside while you make the marinade.

In a small food processor, blitz the ginger and garlic to make a paste, adding a splash of water if needed. Set aside half of the paste for the sauce. Tip the remaining marinade ingredients into the food processor, then blitz to a smooth paste. Pour the paste over the chicken and marinate for at least 4 hrs (overnight or 24 hrs is even better).

To make the sauce, heat 2 tbsp of the ghee or butter in a large shallow pan with a lid. Cook the onions for 15 mins over a medium heat until starting to brown. Add the spices and remaining garlic and ginger paste, and cook for 2 mins. Stir in the tomato purée, ground almonds, a pinch of sugar and vinegar. Cook for about 1 min. Pour in the passata, then fill the jar or carton halfway up with water and add this too. Bring to a gentle simmer, then cook for 2-3 hrs until you have a thick, red sauce. Can be kept chilled in the fridge for up to 48 hrs while you marinate the chicken.

Set the grill to its highest setting. Lift the chicken from the marinade, wiping off any excess back into the dish and reserve for the sauce. Arrange the chicken on a large baking tray cut-side up. Put under the grill for 10-15 mins until charred and starting to blacken. Remove the tray from the oven and set aside with the cooking juices. Reheat the sauce, adding the reserved marinade, then tip the chicken and any pan juices with the crème fraîche or cream into the curry sauce. Cook for 40 mins until the chicken is completely tender. Stir the remaining butter or ghee in at the end.

Leave the curry to sit for a few mins, then season with the garam masala and smoked salt, if using. Sprinkle with coriander and flaked almonds, then serve with naan bread and rice, if you like.

Slow cooker chicken tikka masala

Heat the slow cooker. Season the chicken, then put the oil in a wide frying pan and, once hot, add the chicken. Don’t overcrowd the pan – you may want to do this in batches. Cook over a high heat until the chicken is browned, then transfer it to the slow cooker. Add the onion, garlic and ginger to the pan and cook for a few mins until softened. Add a splash of water and scrape any bits from the bottom of the pan, then tip everything into the slow cooker.

Add the remaining ingredients, except the cream and coriander, then season well and cover with a lid. Cook on low for 5-7 hrs or on high for 4-5 hrs.

Add the cream and check the seasoning, adding more vinegar, sugar or salt if needed. Cook for another 10-15 mins until hot. Ladle between bowls and garnish with the coriander. Serve with rice, naan bread and lime wedges, if you like.

Saffron chicken korma

Combine the yogurt with the garlic and ginger pastes in a large bowl or casserole dish. Add the chicken thighs, then spoon over the marinade, making sure that the chicken is totally covered. Cover and chill for 30 mins. Gently warm the milk in a pan. Don’t let it boil; it should only be tepid as you do not want to scald the saffron. Touch the surface of the milk to check the temperature, then when the milk is tepid, take off the heat, add the saffron strands and leave to infuse.

In a deep pan or wok that has a lid, heat the vegetable oil over a medium-high heat. Add the onions to the pan and fry gently, stirring occasionally, until golden brown and caramelised, about 10-15 mins. Using a slotted spoon, remove the onions from the pan, leaving as much of the oil in the pan as possible, and place on a plate to drain. Spread the onion rings across the plate so they crisp as they cool.

Add the whole garam masala to the pan with the oil in. After a few seconds, add the ground coriander and continue to cook, stirring. After 1 min, add the marinated chicken to the pan along with the marinade from the container. Keeping the heat on medium-high, continue stirring gently. After 5 mins, or when the oil separates from the yogurt and comes to the surface, add the chilli powder and 1 tsp salt. Lower the heat, cover the pan with the lid and simmer gently for 35 mins. The chicken is ready when the edges have softened and are slightly curled.

Remove the pan from the heat. Add the saffron-infused milk, ground almonds and sugar. Stir the chicken gently to avoid breaking it up.

Before serving, taste to check the seasoning and adjust as necessary. Garnish with the flaked almonds and the fried onions.

One-pan roast butter chicken

Heat oven to 220C/200C fan/gas 7. Put the lemon halves in the chicken cavity. Stir all the ingredients for the curry butter together and season with salt and lots of pepper. Use your fingers to stuff the curry butter under the skin and smear it all over the meat.

Place the chicken in a flameproof roasting tin, on a trivet, if you have one. Roast for 20 mins, then turn the oven down to 180C/160C/gas 4. Continue to roast for 40 mins, or until the chicken is cooked through. Remove the chicken from the tin and leave to rest while you make the sauce.

If your roasting tin is flameproof, place it directly on the heat, if not, scrape all the buttery goodness from the tin into a saucepan and set over a low heat to make the sauce. Gently sweat the garlic and ginger in the curry butter. Scatter in the cardamom, cloves and fennel seeds and cook for 2 mins, then add the ground spices and cook for another 2 mins. Pour in the passata and gently reduce by half before adding the cream and reducing by a third. To finish the sauce, pour in the resting juices, season and add a squeeze of the roasted lemon from the cavity of the chicken. Carve the chicken and serve with the sauce.

Old Delhi-style butter chicken

Mix all of the marinade ingredients together in a large mixing bowl with 1½ tsp salt. Add the chicken pieces and mix together until well-coated, then cover the bowl and chill for 1 hr or overnight in the fridge.

Heat the oven to 240C/220C fan/gas 9. Transfer the chicken pieces to a large baking tray (discard any remaining marinade), and cook for 10-15 mins. Turn the pieces after 10 mins so they colour evenly on both sides. The chicken doesn’t need to be completely cooked through at this point as it will cook for a few more mins in the sauce.

Meanwhile, for the sauce, slice the tomatoes in half and put in a large pan in a single layer with 125ml water, the grated ginger, garlic, cardamom, cloves and bay leaf. Simmer, covered, until the tomatoes have completely disintegrated, about 20-25 mins. Remove the whole spices and blend the tomato mixture with a stick blender, then pass it through a sieve to make a smooth purée. Return to a clean pan, add the chilli powder and simmer for 12-15 mins. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and any of the reserved roasting juices from the tray.

Slowly stir in the butter, a couple of pieces at a time, and simmer for 6-8 mins until the chicken is cooked through. Add the chopped ginger, green chillies and cream, then simmer for a min or two longer, taking care that the sauce doesn’t split. Stir in 1 tsp salt, fenugreek leaves, if using, and the garam masala, then check the seasoning, adjust if necessary, then add the sugar. In a separate pan, warm all the ingredients for the spiced butter, if using, until the seeds start to pop (see below). Spoon over the curry, scatter with the coriander, onion, chilli, and a drizzle more cream, if using. Serve with naan, pilau rice and chutney.

Kolhapuri spit chicken (kala masala roast chicken)

Mix all the marinade ingredients with 1 tsp salt, rub all over the chicken to cover, then chill for at least 4 hrs, or up to 24 hrs.

To make the spice mix, heat the oil in a pan over a medium heat, and add all the spices. Fry for 3-5 mins until smelling toasted, then drain through a sieve and cool, discarding the oil. Grind to a fine powder in a spice blender or using a pestle and mortar, and keep in an airtight jar.

Heat the oven to 220C/200C fan/gas 7. Line a baking tray with foil, or lightly oil a roasting tin. Pat the chicken dry with kitchen paper, removing the excess marinade. Mix the yogurt, oil and all the spice mix together, then rub over the chicken and under the skin. Don’t worry if the mix splits a little.

Put the chicken, breast-side up, on the tray or in the tin. Roast for 1 hr 30-1 hr 40 mins, basting halfway through the cooking time and covering with foil if it gets too dark, until the juices run clear when a thigh is pierced with a skewer.

Remove from the oven, cover with foil and leave to stand for 10 mins before serving. Drizzle with pan juices and serve with lime wedges and sweet potato wedges, if you like.

Bengali roast chicken

Put the chicken in a bowl, add the marinade spices and yogurt with ½ tsp salt and mix well. The chicken can be left to marinate for a few hours, or cooked straight away – leaving it to marinate will make it more tender.

Melt the ghee in a non-stick frying pan. Fry the chicken for 5 mins on each side until golden. Remove from the pan and transfer to the bowl, leaving the ghee in the pan.

Keep the pan on the heat and scrape it to release any caramelised bits stuck to the bottom. Add the bay leaves, cinnamon and cardamom pods and fry until they start to smell aromatic. Add the onions and garlic, followed by the ginger and 1-1½ tsp salt. Stir, cover and cook until soft and translucent, about 8-10 mins.

Stir in the rest of the spices and fry over a low heat for 5-8 mins. Add 200ml water, cover and cook for a further 3-4 mins, or until the ghee separates from the masala (it should be bubbling around the edges of the pan).

Add the chicken back to the pan, including any meat juices. Spoon some of the masala over the chicken and cover. Cook for a futher 10-15 mins or until the chicken is cooked through. Stir through the sliced green chillies and chopped coriander and serve immediately.

One-pot chicken & curry rice

Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides. Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.

Spiced green lentil ragoût

Heat the oil in a large, heavy saucepan or cast-iron casserole set over a low to medium heat. Tip in the onions, garlic and chilli and stir well. Gently cook for 10-15 minutes, stirring occasionally, until the onions are soft and very lightly coloured. Stir all the spices into the onion mixture and gently fry for 1-2 minutes. Add the lentils and stock, then bring to the boil, uncovered, over a raised heat. Reduce to a steady simmer and cook for 15-20 minutes, adding a generous pinch of sea salt halfway through. Meanwhile, put the tomato into a mug or heatproof bowl, cover with boiling water and leave for 1 minute. Run under cold water, then strip off the skin. Halve the tomato, flick out the seeds, then chop the flesh into a rough mush and set aside. When the lentils are just tender but the consistency of the mixture is still sloppy and juicy (add more stock or water if necessary), remove the pan from the heat and fish out as many of the spices as possible. Season with black pepper, check to see if more salt is needed, then stir in the tomato and the herbs.

Low-fat chicken biryani

In a mixing bowl, stir together the garlic, ginger, cinnamon, turmeric and yogurt with some pepper and ¼ tsp salt. Tip in the chicken pieces and stir to coat (see step 1, above). Cover and marinate in the fridge for about 1 hr or longer if you have time. Warm the milk to tepid, stir in the saffron and set aside. Heat oven to 200C/180C fan/gas 6. Slice each onion in half lengthways, reserve half and cut the other half into thin slices. Pour 1½ tbsp of the oil onto a baking tray, scatter over the sliced onion, toss to coat, then spread out in a thin, even layer (step 2). Roast for 40-45 mins, stirring halfway, until golden. When the chicken has marinated, thinly slice the reserved onion. Heat 1 tbsp oil in a large sauté or frying pan. Fry the onion for 4-5 mins until golden. Stir in the chicken, a spoonful at a time, frying until it is no longer opaque, before adding the next spoonful (this helps to prevent the yogurt from curdling). Once the last of the chicken has been added, stir-fry for a further 5 mins until everything looks juicy. Scrape any sticky bits off the bottom of the pan, stir in the chilli powder, then pour in 100ml water, cover and simmer on a low heat for 15 mins. Remove and set aside. Cook the rice while the chicken simmers. Heat another 1 tbsp oil in a large sauté pan, then drop in the cinnamon stick, cardamom, cloves and cumin seeds. Fry briefly until their aroma is released. Tip in the rice (step 3) and fry for 1 min, stirring constantly. Stir in the stock and bring to the boil. Lower the heat and simmer, covered, for about 8 mins or until all the stock has been absorbed. Remove from the heat and leave with the lid on for a few mins, so the rice can fluff up. Stir the garam masala into the remaining 1½ tsp oil and set aside. When the onions are roasted, remove and reduce oven to 180C/160C fan/gas 4. Spoon half the chicken and its juices into an ovenproof dish, about 25 x 18 x 6cm, then scatter over a third of the roasted onions. Remove the whole spices from the rice, then layer half of the rice over the chicken and onions. Drizzle over the spiced oil. Spoon over the rest of the chicken and a third more onions. Top with the remaining rice (step 4) and drizzle over the saffron-infused milk. Scatter over the rest of the onions, cover tightly with foil and heat through in the oven for about 25 mins. Serve scattered with the mint and coriander.

Aromatic chicken with sultanas

Heat oven to 180C/fan 160C/gas 4. Heat 1 tbsp oil in a large casserole dish with a lid. Add the chicken and cook for about 7-10 mins until golden all over, then remove from the pan. Fry the onion with the bay leaves and the spices in the remaining oil for about 5 mins, until soft and golden. Take off the heat and return the chicken to the pan. Mix the yogurt, coriander, curry paste and sultanas together, pour over the chicken and give it a stir. Cover with the lid and cook in the oven for 30 mins, or until the meat falls easily off the bone. Great served with warm naan bread.

Smoked haddock kedgeree

Melt the butter in a large saucepan (about 20cm across), add the onion and cook gently over a medium heat for 5 minutes, until softened but not browned. Stir in the cardamom pods, turmeric, cinnamon stick and bay leaves, then cook for 1 minute. Tip in the rice and stir until it is all well coated in the spicy butter. Pour in the stock, add 1?2 teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a closefitting lid, reduce the heat to low and leave to cook very gently for 12 minutes. Meanwhile, bring some water to the boil in a large shallow pan. Add the smoked haddock and simmer for 4 minutes, until the fish is just cooked. Lift it out on to a plate and leave until cool enough to handle. Hard-boil the eggs for 8 minutes. Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop. Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through. Gently stir in almost all the parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with lemon wedges.

Healthier chicken balti

Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer. Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender. Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.

Yogurt & almond chicken curry

Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste. Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top. Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.

Chicken biryani

Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic. Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.

Chicken tikka masala

Heat the oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden. Add the paste and peppers, then cook for 5 mins more to cook out the rawness of the spices. Add the chicken and stir well to coat in the paste. Cook for 2 mins, then tip in the tomatoes, purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through. Remove the lid, stir through the mango chutney, cream and yogurt, then gently warm through. Season, then set aside whatever you want to freeze (see tips, below). Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

Tamarind chicken with golden mash

Heat the grill. Put the potatoes in a pan of cold water, stir in the turmeric, then bring to the boil. Simmer for 12-15 mins until tender. Steam the broccoli in a metal colander or sieve over the potato pan for 4-5 mins until tender. Mix together the tamarind paste and mango chutney. Make a few slashes in each chicken breast and place on a baking tray. Brush with the tamarind mixture, then grill for 5 mins on each side or until cooked through and sticky. Drain the potatoes. Mash with the yogurt, korma paste and seasoning, then keep warm. To serve, stir most of the spring onions into the mash, then spoon onto plates. Scatter with the remaining spring onions and serve alongside the sticky chicken and broccoli.

Cardamom butter chicken

Place the garlic, ginger, chillies and coriander stalks in the small bowl of a food processor with a good pinch of salt, and blend to a fine paste – or grind to a paste using a pestle and mortar. Heat 2 tbsp of the ghee or oil in a large pan, add the onions and cook slowly for 15-20 mins until golden and caramelised. Tip in the garlic-ginger paste, turn up the heat and cook for a further 5 mins. Add the ground spices and cook for 2 mins more until fragrant. Scoop the spicy onion mixture out of the pan into a bowl. Add the remaining ghee or oil to the pan and cook the chicken over a medium-high heat until browned all over. Tip into a bowl, cover and set aside. Return the onion mixture to the pan along with the whole spices, tomatoes and a can full of water (400ml). Bring to the boil, then cover and simmer gently for 40 mins. Return the chicken to the pan and cook, uncovered, for a further 10 mins until the sauce has thickened and the chicken is cooked through. Stir in the yogurt and cream, season well and scatter with coriander leaves. Serve with chapatis and rice.

Chicken & almond pastillas

Heat 1 tbsp butter in a large casserole dish, add the onion, ginger and garlic, and cook for 5 mins until soft. Add the cinnamon, the cardamom seeds and the turmeric. Stir around the pan for 30 secs until aromatic, then add the chicken and flour. Stir to coat the chicken pieces, then add the chicken stock and season. Stir, cover with a lid and leave to simmer for 45 mins. Remove the lid from the pan and lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and turn up the heat. Bubble the liquid until thick and reduced by about half. Meanwhile, finely shred the chicken with 2 forks. Return the chicken to the sauce and stir in the orange zest, apricots, flaked almonds and parsley – the mixture should be quite thick. Leave to cool. Heat oven to 200C/180C fan/gas 6. Unwrap the pastry, keeping any you’re not working with under a damp tea towel, so it doesn’t dry out. Taking one piece at a time, brush all over with the melted butter, and around the edges with the beaten egg. Put roughly a sixth of the chicken filling in the top right-hand corner in a triangular shape. Fold the opposite side of the pastry over to cover the filling. Keep flipping the encased filing down the pastry, brushing between the layers with butter as you go, to give you a triangular parcel, like a large samosa. Repeat with the remaining pastry and filling until you have 6 pastillas. Put the pastillas on a baking tray and brush the tops with egg. Bake for 25 mins until the pastry is crisp and golden. For an authentic finish, mix together the remaining cinnamon and icing sugar, and dust the pastillas just before serving.

Smoked salmon kedgeree

To make the sauce, heat the butter in a large pan, then tip in the onions, garlic, ginger, spices and bay. Fry over medium heat for 8-10 mins until the onions colour. Stir in the purée, curry powder and coriander stalks, then cook for a few mins until everything is sticky. Pour in the stock and cream, season, stir well, then bring to the boil. Gently simmer for 15 mins until reduced by half. Strain through a sieve into a container. Keep covered in the fridge for up to two days. Rinse the rice in several changes of water, then put in a pan with enough cold water to cover it by 1.5cm. Cover the pan, then place over a high heat. Bring to a fast boil, stir, return the lid, turn heat to minimum, then leave the pan for 2 mins. Turn the heat off; leave for a further 10 mins. If making ahead, cool quickly, then refrigerate. On the day, poach the eggs, then set aside. Roughly chop the salmon and coriander leaves. Reheat rice until piping hot. Heat sauce until simmering, then stir in the rice. Stir though salmon and most of the coriander. Spoon into bowls

Lamb ouzi

Mix the yoghurt, garlic, onion, rosemary, cardamom and white pepper. Season with salt and rub onto the lamb. Marinate the lamb overnight.

Put the marinated lamb in a baking tray at 180C for 2 hours. Cover with foil 15 minutes before its 2nd hour to make the skin crispy.

Sauté the onion with ghee for 3 mins, then add the mince and cook for 20 mins, constantly stirring to prevent the meat from clumping. When the meat is browned, add salt, sweet pepper, black pepper and cardamom. Then, add chicken stock and cook on high heat for 10 mins. Add rice, stir for 5 mins and cover. Cook, covered, on low heat for 12 mins. When the rice is cooked, mix in the green peas and some of the fried nuts.

Put the rice on a large platter, place the roasted lamb on top and sprinkle with the remaining nuts.