Leftover turkey coconut curry

Ingredients 4 garlic cloves, peeled 15 g. fresh ginger, peeled and chopped into a few chunks half red chilli 20 g. coriander stalks 1 tbsp. coconut oil 1 large onion, peeled and finely diced 2 tsp. tumeric 1 tsp. ground cumin 1 tsp. ground coriander 1 can coconut milk 100 mL chicken stock 2 limes (1 juiced, 1 to serve) 500 g. leftover cooked roast turkey, skin removed, diced 150 g. frozen peas, defrosted 2 tbsp. coconut cream 3 tbsp. coconut flakes, toasted in a dry pan, to serve Salt…

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Celeriac and walnut soup

Total time: 0:45 Prep: 0:15 Cook: 0:30 Level: Easy Ingredients 1 large onion 1 celeriac 2 sticks celery 10 g. fresh lemon thyme, plus extra to garnish 50 g. walnut pieces, toasted 1 tbsp. olive oil, plus extra for drizzling half tsp. fennel seeds 750 mL hot vegetable stock 500 mL semi-skimmed milk grated lemon zest and / or hopped parsley, to garnish (optional) Directions Finely chop the onion. Peel the celeriac and dice into 1cm cubes. Trim and slice the celery. Strip the leaves from the lemon thyme. Roughly chop the walnut pieces….

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Crisp tikka fish with crushed minty peas

Total time: 0:20 Prep: 0:05 Cook: 0:15 Level: Easy Serves: 4 people Ingredients 600 g. frozen garden peas 1 submarine roll, roughly torn 1 tbsp. tikka masala curry paste 75 g. Greek-style yoghurt, plus extra to serve 4 frozen pollock fillets, defrosted and patted dry 2 tbsp. plain flour 1 tbsp. vegetable or sunflower oil 1 handful mint leaves, shredded 1 lemon, cut into wedges Directions Put the peas into a pan with 4 tbsp water. Set over a high heat, cover and cook for 5 minutes or until defrosted and tender. Meanwhile, in a…

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