Christmas Turkey Curry

Ingredients
Nut paste
150ml cashew nuts
3 cloves garlic, crushed
2 inch fresh ginger piece, crushed
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
100ml cold water
1 chicken stock pot
Curry
1 tablespoon butter / 2 tablespoons olive oil
1 medium chopped onion
1 tablespoon ground coriander
1 tablespoon ground cumin
4 whole clove
1 tablespoon smooth cranberry sauce
75ml greek yoghurt
Handful of dried cranberries
200g jar of chestnuts (whole)
480g turkey breast in chunks
165ml coconut milk

Method
1. Blend nut paste ingredients to a smooth paste
2. Heat butter and oil and fry off onion with cloves until tender, add coriander and cumin and cook for another couple of minutes
3. Add the nut paste, yoghurt and cranberry sauce / dried cranberries and cook for a further 10 minutes.
4. Stir in the turkey breast and chestnuts and simmer until meat is tender - add in coconut milk and warm through before serving.

Status
Made once - needed more 'curry' so have upped quantities - hopefully should be ok for Christmas day!

Vegetable Koftas

Ingredients 

Koftas

1 aubergine, diced
2 carrots, diced
1 red pepper, diced
5 mushrooms,diced
50g cashews, finely chopped
20g dried cranberries, finely chopped
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon chilli powder
100g philadelphia or grated paneer / queso blanco cheese
2 tablespoons gram flour
Sauce
1 onion
1 tomato pot (c.400ml tomato and onion sauce)
1 inch piece of ginger, crushed
2 garlic cloves, crushed
3 tablespoons cashews
1/2 teaspoon coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1/4 teaspoon fenugreek

45ml greek yogurt or philadelphia cheese

Method
1. Roast aubergine, carrots, pepper and mushrooms with a little oil
2. Blend cashews, cranberries and spices into a coarse blend
3. Add this mix to the roasted vegetables and fry briefly, before mixing with philadelphia / cheese and gram flour
4. Allow to cool - form into small balls (c.8), coat in gram flour, and bake in a hot oven 200C in a little oil, until golden brown
5. Blend all sauce ingredients (except yoghurt) into a smooth paste, and then cook for 5 minutes or so - add yoghurt then sufficient water to form a thick sauce, and season to taste.
6. Add koftas and cook for a further 2-3 minutes before serving.

Status

Made once - very tasty - few adjustments made to recipe, should improve it more next time!

Stuffed Aubergine Curry / Curried Aubergine Dip

Ingredients
2 medium aubergines
75g roasted peanuts (unsalted)
2 tablespoons sesame seeds
2 tablespoons maple syrup
1 tablespoon chopped fresh coriander
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 clove crushed garlic

Method
1. Blend all ingredients (except aubergines!) in a food processor with a little water to make a paste.
2. Cut the aubergines into quarters lengthways, but do not cut through stem.
3. Divide the stuffing between the aubergines and spread over the inside cut surfaces before squeezing the quarters back together.
4. Heat some oil in a frying pan with a lid - add the aubergines and cook over a medium heat for 5 minutes, turning occasionally to brown all sides.
5. Add 100ml of water then cover the pan and simmer over a low heat for 20 minutes turning halfway through, until the aubergines are tender,
6. Eat hot as a curry or mash  up and chill as a dip.

Status
Made once - very nice - had to add more water at the simmering stage (actually used white wine).

Almond Macaroons

Ingredients
3 egg whites
1/2 teaspoon vanilla essence
1/2 teaspoon almond essence
40g icing sugar
200g ground almonds
200g caster sugar
Glace cherries

Method
1. Preheat oven to 180C.
2. Whisk egg whites until frothy - whisk in the vanilla and almond essence and icing sugar.
3. Beat in the almonds and sugar to make a stiff paste.
4. Wet hands and roll paste into 16 balls (c. 33g each) - place on greased or lined baking trays and flatten slightly.  Top with half a glace cherry.
5. Back for at least 20 minutes until golden brown and cooked through.

Status
Cooked today - taste yummy (stick to your teeth a bit) undercooked them slightly so have upped the cooking time here.

Cheese and Onion Herb Stick

Ingredients
300ml warm water
1 teaspoon dried yeast
pinch of sugar
1 tablespoon sunflower oil
1 red onion, finely chopped
450g strong white flour
1 teaspoon salt
1 teaspoon dried mustard
3 tablespoons fresh herbs (thyme, sage, marjoram)
75g grated Cheddar cheese

Method
1. Put the water in a jug, sprinkle the yeast on top and add sugar - mix well and leave for 10 minutes.
2. Heat the oil and fry the onion until it is well coloured.
3. Stir the flour, salt and mustard together - add the herbs and cheese (setting aside 2 tablespoons) - make a well in the centre and add the fried onions and yeast mixture - gradually incorporate the flour and mix to a soft dough (adding extra water if necessary).
4. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic - return to a clean bowl, cover and leave in a warm place for about 2 hours until doubled in size - lightly grease two baking sheets.
5. Turn the risen dough onto a floured surface, knead briefly, then divide the mixture in half and roll each piece into a 30cm long stick - place on a baking sheet, make diagonal cuts along the top, and sprinkle with the remaining cheese - cover and leave for 30 minutes until well risen.
6. Preheat oven to 220C - bake for 25 minutes or until they sound hollow when tapped underneath.

Status
Untried.

Date and Apple Muffins

Ingredients
150g self-raising wholemeal flour
150g self-raising white flour
1 teaspoon ground cinnamon
1 teaspoon baking pwoder
25g soft margarine
75g light muscavado sugar
1 eating apple
250ml apple juice
2 tablespoons pear and apple spread
1 egg, lightly beatn
75g chopped dates
1 tablespoon chopped pecan nuts

Method
1. Preheat oven to 200C - arrange 12 paper cake cases in a deep muffin tin.
2. Put flour in a mixing bowl with the cinnamon and baking powder - rub in the margarine until the mixture resembles breadcrumbs, then stir in the muscavado sugar.
3. Quarter and core the apple, chop finely and set aside - stir a little of the apple juice with the pear and apple spread until smooth - mix in the remaining juice then add to rubbed-in mixture with the egg - add the chopped apple and dates - mix quickly until just combined.
4. Divide mixture between the paper cases - sprinkle with the chopped pecan nuts - bake for 20-25 minutes until golden brown and firm in the middle - serve while still warm.

Status
Untried but sound nice - makes 12 (163Kcals each).

Chive and Potato Scones

Ingredients
450g potatoes
115g plain flour, sifted
2 tablespoons olive oil
2 tablespoons snipped chives
salt and pepper

Method
1. Peel, chop and cook the potatoes in a saucepan of boiling salted water for 20 minutes - drain throughly then mash.
2. Add the flour olive oil and chives, with a little salt and pepper, to the hot mashed potato - mix to a soft dough.
3. Roll out the dough on a well-floured surface to a thickness of 5mm - stamp out 5cm rounds.
4. Cook in batches on a preheated hot griddle or frying pan for about 10 minutes until they are golden on both sides - keep heat low - top with butter and serve immediately.

Status
Untried - makes 20 (50Kcals each) - could add some grated cheese, but that would up the calorie count!

Sponge Fingers

Ingredients
2 eggs
75g caster sugar
50g plain flour
caster sugar, for sprinkling

Method
1. Preheat oven to 190C - line two baking sheets with non-stick baking paper.
2. Whisk the eggs and sugar together with an electric whisk, until the mixture is thick and mousse-like (leaving a thick trail on the surface for at least 15 seconds).
3. Sift flour, and gently fold into mixture with a large metal spoon - place mixture into a large piping bag, fitted with a 1cm nozzle and pipe into finger lengths on the baking sheet.
4. Dust the fingers with caster sugar and bake for 6-8 minutes until golden brown.

Status
Untried - makes 20 fingers (33Kcals each) - vary by adding the grated rind of 1 lemon, or 1 teaspoon of mixed spice.

Cinnamon Apple Gateau

Ingredients
3 eggs
115g caster sugar
75g plain flour
1 teaspoon ground cinnamon
Filling / Topping
3 large eating apples
4 tablespoons clear honey
1 tablespoon water
75g sultanas
1/2 teaspoon ground cinnamon
350g low fat soft cheese
4 tablespoons reduced fat fromage frais
1 teaspoon lemon juice

Method
1. Preheat oven to 190C - grease and line a 9 inch sandwich cake tin.
2. Place the eggs and caster sugar in a bowl and beat with an electric whisk until thick and mousse-like (when the whisk is lifted a trail should remain on the surface of the mixture for at least 15 seconds) - sift the flour and cinnamon over the egg mixture and fold in with a large spoon - pour into the prepared cake tin and bake for 25-30 minutes until the cake springs back when lightly pressed - turn onto a wire rack to cool.
3. Peel, core and slice the apples - put them in the saucepan with 2 tablespoons of the honey and water - cover and cook over a gentle heat for about 10 minutes - add the sultanas and cinnamon, stir well, replace lid and leave to cool.
4. Put the soft cheese in a bowl with the remaining honey, the fromage frais, and the lemon juice - beat until the mixture is smooth.
5. Halve the cake horizontally - put the bottom half on a board and drizzle over any liquid from the apples - spread with two thirds of the cheese mixture and top with the apple filling - fit the top of the cake in place and swirl the remain cheese mixture on the top.

Status
Untried - low fat cake which still sounds nice - serves 8 (240Kcals per portion).

Spicy Bean Hot Pot

Ingredients
225g button mushrooms
1 tablespoon sunflower oil
2 onions, sliced
1 garlic clover, crushed
1 tablespoon red wine vinegar
400g can chopped tomatoes
1 tablespoon tomato puree
1 tablespoon Worcestershire sauce
1 tablespoon wholegrain mustard
1 tablespoon soft dark brown sugar
250ml vegetable stock
400g can red kidney beans, drained
400g can haricot or cannellini beans, drained
1 bay leaf
75g raisins
Salt and pepper

Method
1. Wipe mushrooms and cut into small pieces.
2. Heat oil in a large saucepan or casserole - add the onions and garlic and cook over a gentle heat for 10 minutes until soft.
3. Add remaining ingredients except mushrooms and seasoning - bring to the boil, then simmer for 10 minutes.
4. Add the mushrooms and simmer for a further 5 minutes - add salt and pepper to taste - serve.

Status
Untried but sounds tasty - above serves 4 at 280Kcals per portion - more when you add bread, or some other carb mind you!

Potato and Onion Gratin (Low Fat)

Ingredients
1 garlic clove
5 large baking potatoes, peeled
1 medium onion, sliced
3 tablespoons freshly grated Parmesan cheese
1 pint vegetable or chicken stock
pinch of grated nutmeg
salt and pepper

Method
1. Preheat oven to 200C - halve the garlic clove and rub over the base and sides of a large shallow gratin dish.
2. Slice the potatoesand onion very thinly and arrange a third of them in the dish - sprinkle with a third of the cheese and season with salt and pepper - pour over some of the stock to prevent the potatoes from discolouring.
3. Continue to layer potatoes, onions and cheese, then pour over the rest of the stock - sprinkle with the grated nutmeg.
4. Bake in preheated oven for about 1.5 hours until the potatoes are tender and the tops well browned.

Status
Untried - could be a tasty and healthier alternative to Gratin Dauphinoise - above serves 4 at 178Kcals per portion.

Concertina Garlic Potatoes

Ingredients
4 baking potatoes
garlic butter

Method
1. Preheat oven to 200C - slice each potato at about 5mm intervals, cutting not quite to the base so they retain their shape.
2. Spread garlic butter between each slice (alternatively cut the garlic into slivers and slip between slices).
3. Back in preheated oven for around an hour until cooked.

Status
Untried - have made in microwave but without the garlic butter - roasting in the oven should make for a crispier potato.

Chunky Apple Bake

Ingredients
450g cooking apples
75g wholemeal bread
115g cottage cheese
3 tablespoons light muscavado sugar
200ml semi-skimmed milk
1 teaspoon demerara sugar

Method
1. Preheat oven to 220C - peel and core apples, and chop into even sized pieces about 1cm across
2. Trim crusts from bread, then cut into 1cm dice.
3. Toss together the apples, bread, cottage cheese and muscavado sugar.
4. Stir in the milk, then tip the mixture into a wide ovenproof dish - sprinkle with demerara sugar.
5. Bake the puddign for 30-35 minutes or until golden brown and bubbling - serve hot.

Status
Untried - serves 4 (173Kcals per portion).

Mushroom Flan

Ingredients
225g plain flour
175g butter
2 teaspoons paprika
115g grated Parmesan cheese
1 egg, beaten with 1 tablespoon cold water
1 tablespoon Dijon mustard
Filling
25g butter
1 onion, finely chopped
350g mushrooms, chopped
1-2 garlic cloves, crushed
2 teaspoon dried mixed herbs
1 tablespoon chopped fresh parsley
50g fresh white breadcrumbs
salt and pepper
Cheese Topping
25g butter
25g plain flour
300ml milk
25g grated Parmesan cheese
75g grated Cheddar cheese
1/4 teaspoon English mustard powder
1 egg, separated

Method
1. Sift flour and rub in butter to form fine crumbs - stir in the paprika and Parmesan - bind into a pliable dough with the egg and water - knead until smooth, wrap in cling film for 30 minutes.
2. Melt the butter and soften the onion - add the mushrooms and garlic and cook for 5 minutes, stirring occasionally - increase the heat and drive off any liquid in the pan - remove from heat and stir in the dried herbs, parsley, breadcrumbs and seasoning - allow to cool.
3. Preheat the oven to 190C - roll out the pastry, and line a 9 inch flan tin, pressing the pastry well into the edges - chill for 20 minutes.
4. Melt the butter in a pan - stir in the flour and cook for 2 minutes - blend in the milk and bring to the boil to thicken, and simmer for 2-3 minutes - remove the pan from heat and stir in the cheeses, mustard powder, and egg yolk and season well - beat until smooth - whisk the egg white until it holds soft peaks and stir into the topping.
5. Assemble the flan - spread the Dijon mustard evenly over the base of the flan case, spoon in the mushroom filling and level the surface, then pour over the cheese topping - place on a hot baking tray and bake for 35 - 45 minutes until the topping is set and golden brown - serve hot.

Status
Untried

Mushroom Pizzettes

Ingredients
3 tablespoons olive oil
350g fresh mushrooms, washed and sliced
2 shallots, chopped
2 garlic cloves, finely chopped
30ml chopped fresh mixed thyme and flat leaf parsley
40g Gruyere cheese, grated
2 tablespoons grated Parmesan cheese
salt and pepper
Dough
225g strong white flour
1/2 teaspoon salt
1 teaspoon easy-blend dried yeast
150ml warm water
30ml olive oil

Method
1. Mix the flour, salt and yeast together - add the warm water and olive oil and combine until the mixture forms a soft dough.
2. Turn out the dough and knead until smooth and elastic - place in an oiled bowl, cover with cling film, and leave to rise fin a warm place for 1 hour until doubled in size
3. Preheat the oven to 220C - heat 2 tablespoon of the oil in a large pan - add the mushrooms, shallots and garlic and fry over a moderate heat until all the mushroom juices have evaporated - stir in half the herbs, season, then set aside to cool.
4. Divide the dough into four and roll out each one to a 13cm round - place well apart on two greased baking sheets - push up the dough edges to form a thin rim - brush the pizza bases with the remaining oil and top with the mushroom mixture.
5. Mix together the grated cheeses and sprinkle them over the mushroom mixture - bake for 15-20 minutes, until crisp and golden.

Status
Untried

Chicken Fricassee Forestier

Ingredients
3 chicken breasts, skinned and sliced
50g unsalted butter
1 tablespoon vegetable oil
115g unsmoked rindless streaky bacon, cut into pieces
75ml dry sherry or white wine
1 medium onion, chopped
350g assorted mushrooms, trimmed and sliced
40g plain flour
550ml chicken stock
2 teaspoons lemon juice
60ml chopped fresh parsley
salt and pepper

Method
1. Season the chicken with pepper - heat half the butter and the oil and brown the chicken and bacon - transfer to a shallow dish and pour of any excess fat.
2. Return the frying pan to the heat and brown the sediment, stirring constantly - add the sherry or wine to deglaze the pan - pour the resulting liquid over the chicken and wipe the pan clean with kitchen paper.
3. Fry the onion in the remaining butter until golden brown - add the sliced mushrooms and cook, stirring frequently, for 6-8 minutes, until their juices begin to run - stir in the flour and remove from the heat - gradually add the stock and stir until the flour is completely absorbed and the sauce is lump free.
4. Add the cooked chicken and bacon with the sherry / wine juices - return to a moderate heat and stir to thicken - simmer for 10-15 minutes to combine the flavours, add the lemon juice, chopped parsley and seasoning.
5. Serve with rice - serves 4.

Status
Untried

Mushroom and Almond Pate

Ingredients
30ml olive oil or butter
2 onions, chopped
350g mushrooms, chopped
225g ground almonds
1/2 bunch parsley, stalks removed
salt and pepper

Method
1. Saute the onions in the oil or butter until golden.
2. Add the mushrooms and continue frying until the juices start to run - season well with salt and pepper.
3. Put the fried onion and mushrooms in a blender with the juices - add the ground almonds and parsley and process until the desired consistency is achieved (smooth or slightly rough) - taste for seasoning.
4. Allow to cool - serves 4.

Status
Untried

Spiced Black-eyed Beans and Mushrooms

Ingredients
1 onion, roughly chopped
4 large garlic cloves, roughly chopped
1 inch piece of fresh ginger, roughly chopped
4 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground fennel
1 teaspoon ground turmeric
1 teaspoon chilli powder
175g can chopped tomatoes
400g can black-eyed beans, drained and rinsed
115g mushrooms, wiped and cut into bite-sized pieces
1/2 teaspoon salt
175ml warm water
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh coriander

Method
1. Puree the onion, garlic and ginger in a food blender.
2. Heat the oil over a medium heat - add the pureed ingredients and cook for 4-5 minutes - add the ground spices (cumin, coriander, fennel, turmeric and chilli powder) and stir fry for a further minute, then add the tomatoes - cook until the tomatoes are pulpy and the juice has evaporated.
3. Add the black-eyed beans, mushrooms and salt - stir well, and pour in the warm water - bring to the boil, then simmer for 8-10 minutes, stirring halfway through.
4. Stir in the fresh herbs (mint and coriander) and remove from heat - serve as a main course with indian bread, or as a side dish (serves 4).

Status
Untried

Potatoes with Spiced Spinach

Ingredients
350g new potatoes
250g spinach leaves (thawed if frozen spinach puree)
3 tablespoons olive oil
1 large onion, finely sliced
1 fresh green chilli, finely chopped
2 teaspoons garlic puree
2 teaspoons ginger puree
1 teaspoon  ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
200g canned chopped tomatoes
1/2 teaspoon granulated sugar
1 teaspoon salt
3 tablespoons single cream

Method
1. Boil the potatoes in their skins for 20 minutes, or until tender - drain and soak in cold water for 30 minutes - halve or quarter according to size.
2. Blanche the spinach for 2 minutes in salted water, then drain, and blend to a puree.
3. Heat 2 tablespoons of oil in a pan over a medium heat - and the onion and cook, stirring frequently, for 10-12 minutes, until well browned (reducing heat to low for last 2-3 minutes) - remove from heat and drain off excess oil, removing onions from pan.
4. Return pan to the heat, add remaining oil and fry the chilli, garlic and ginger purees, and cook over a low heat, stirring, for 2-3 minutes - add the coriander, cumin, chilli powder and turmeric and cook, stirring, for a further minutes.
5. Add the tomatoes, increase the heat to medium and add the sugar - cook stirring frequently for 5-6 minutes, until the tomatoes have reached a paste-like consistency.
6. Add the potatoes, spinach, salt and fried onions and cook, stirring for 2-3 minutes - stir in the cream and cook for 1 minutes - remove from heat and serve immediately.

Status
Untried - a sort of saag aloo?

Treacle and Apple Scones

Ingredients
225g self-raising flour
1 tablespoon caster sugar
pinch of salt
75g butter, cut into small pieces
1 desert apple, chopped
1 egg beaten
2 tablespoons treacle
75ml milk

Method
1. Sieve the flour, sugar and salt into a mixing bowl - rub in the butter until the mixture resembles fine breadcrumbs.
2. Peel, core and chop the apple - stir into the mixture.
3. Mix the beaten egg, treacle and milk - add to the dry ingredients to form a soft dough.
4. Rollout the dough to a 2cm thickness, and cut out 8 scones using a 5cm cutter.
5.  Arrange on a lightly greased baking tray and bake in a preheated over at 220C for 8-10 minutes.
6. Transfer to a wire rack and leave to cool slightly - split and serve spread with butter.

Status
Untried - sounds like an interesting twist on the scone . . .

Cheese Sables

Ingredients
150g plain flour
150g mature cheese, grated
150g butter, cut into small pieces
1 egg yolk
sesame seeds for sprinkling

Method
1. Mix the flour and cheese together, then add the butter and mix using fingers until combined.
2. Stir in the egg yolk and mix to form a dough - wrap in cling film and leave to chill in the fridge for about 30 minutes.
3. On a lightly floured surface, roll out the cheese dough thinly and cut into 6 cm rounds - re-rolling the trimmings to make c. 35 rounds.
4. Place the rounds on lightly greased baking trays, sprinkle the tops with sesame seeds, and cook at 200C for 20 minutes until the sables are lightly golden.
5. Transfer to a wire rack and cool slightly before serving.

Status
Untried

Cheese and Chive Bread

Ingredients
225g self-raising flour
1 teaspoon salt
1 teaspoon mustard powder
100g mature cheese, grated
2 tablespoons chopped fresh chives
1 egg, beaten
25g butter, melted
150ml milk

Method
1. Grease a 9 inch square cake tin and line the base with baking parchment.
2. Mix flour, salt and mustard powder - reserve 3 tablespoons of the grated cheese, and mix the rest into the bowl along with the chopped chives - mix well.
3. Add the beaten egg, melted butter and milk, and stir mixture thoroughly - pour into the prepared tin and spread with a knife - sprinkle over the reserved grated cheese.
4. Bake in a preheated oven at 190C for 30 minutes - leave cool slightly in the tin, then turn out on a wire rack to cool further - cut into triangles to serve.

Status
Untried.

Green Easter Pie

Ingredients
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
200g arborio rice
700ml chicken or vegetable stock
125ml white wine
50g cheese, grated
100g frozen peas
80g rocket, roughly chopped
2 tomatoes, diced
4 eggs, beaten
3 tablespoons fresh marjoram, chopped
50g breadcrumbs
salt and pepper

Method
1. Lightly grease and line the base of 9-inch deep cake tin.
2. Heat the oil, and fry off the onion and garlic for 4-5 minutes until softened - add the rice to pan and mix well to combine, add the wine, and then stock until all the liquid is absorbed and the rice is tender.
3. Stir in the cheese, peas, chopped rocket, tomatoes, eggs and 2 tablespoons of the marjoram - season to taste with salt and pepper.
4. Spoon the risotto into the tin, and level the surface by pressing down with the back of a wooden spoon - top with the breadcrumbs and the remaining marjoram.
5. Bake in a preheated oven at 180C for 30 minutes until set - cut into slices and serve immediately.

Status
Untried

Roman Focaccia

Ingredients
7g dried yeast
1 teaspoon sugar
300ml warm water
450g strong white flour
2 teaspoons salt
3 tablespoons rosemary, chopped
2 tablespoons olive oil
450g mixed red and white onions, sliced into rings
4 garlic cloves, sliced

Method
1. Place the yeast and sugar in a small bowl, mix with 100ml of the water and leave to ferment in a warm place for 15 minutes.
2. Mix the flour and salt - add the yeast mixture, half of the rosemary and the remaining water - mix to form a smooth dough - knead for 4 minutes.
3. Cover the dough with oiled cling film and leave to rise for 30 minutes or until doubled in size.
4. Heat the oil in a large pan - add the onions and garlic and fry for 5 minutes or until softened - cover the pan and continue too cook for a further 7-8 minutes or until the onions are lightly caramelised.
5. Remove the dough from the bowl and knead it again for 1-2 minutes - roll the dough out to no more than 6mm thick, to form a square shape.
6. Place on a large baking tray - spread the onions over the dough and sprinkle with the remaining rosemary.
7. Bake in a preheated oven at 200C for 25-30 minutes until golden - cut into squares to serve.

Status
Untried

Courgette and Thyme Fritters

Ingredients
100g self-raising flour
2 eggs, beaten
50ml milk
300g courgette
2 tablespoons fresh thyme
1 tablespoon oil
salt and pepper

Method
1. Mix the flour, eggs and milk to form a thick batter.
2. Grate the courgettes over a sheet of kitchen paper placed in a bowl to absorb some of the juices.
3. Add the courgettes, thyme, salt and pepper to the batter and mix thoroughly.
4. Heat the oil in a large frying -pan - spoon the mixture into the hot oil and cook in batches for 3-4 minute on each side.
5. Remove fritters from pan and drain thoroughly.

Status
Untried.

Baked Aubergines and Tomatoes

Ingredients
3-4 tablespoons olive oil
2 garlic cloves, crushed
2 large aubergines
100g Mozzarella cheese, sliced thinly
200g tomato sauce
50g grated cheese

Method
1. Heat 2 tablespoons of olive oil in a large frying pan - add the garlic and saute for 30 seconds.
2. Slice the aubergines lengthwise - add the slices to the pan and cook in the oil for 3-5 minutes on each side, until tender.
3. Remove the aubergines and drain on absorbent kitchen paper.
4. Place a layer of aubergine slices in a shallow ovenproof dish - cover the aubergines with a layer of Mozzarella then pour over a third of the tomato sauce - continue layering in the same order, finishing with a layer of tomato sauce on top.
5. Generously sprinkle with grated cheese, then bake in a preheated oven at 200C for 25-30 minutes - serve warm or chilled.

Status
Untried

Sicilian Spaghetti

Ingredients
150ml olive oil
2 aubergines
350g minced beef
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons tomato puree
400g tin of chopped tomatoes
1 teaspoon  Worcestershire sauce
1/2 teaspoon dried oregano
1 red pepper, chopped
175 dried spaghetti
115g grated cheese
salt and pepper

Method
1. Brush an 8-inch loose-based round cake tin with oil, line the base with baking parchment also brushed with oil.
2. Slice the aubergines and fry in a little oil until browned on both sides - drain on kitchen paper.
3. Cook the beef, onion and garlic in a pan until browned - add the tomato puree, tomatoes, Worcestershire sauce, herbs, salt and pepper - simmer for 10 minutes then add the pepper and cook for a further 10 minutes.
4. Bring a pan of salted water to the boil - add the spaghetti and 1 tablespoon olive oil and cook until tender - drain and turn the spaghetti into a bowl - add the meat mixture and cheese and mix.
5. Arrange aubergine slices over the base and sides of the pan - add the pasta and meat mix, then cover with the rest of the aubergine - bake  a preheated oven at 200C for 40 minutes - leave to stand for 5 minutes, then invert onto a serving dish.

Status
Untried.

Dolmas

Ingredients
225g package of vine leaves
150ml olive oil
4 tablespoons lemon juice
300ml water
Filling
125g long grain rice (not basmati)
350ml water
60g currants
60g pine kernels
2 spring onions, very finely chopped
4 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh coriander
finely grated rind of 1/2 lemon
salt and pepper

Method
1. Rinse the vine leaves, cover with boiling water and leave to soak for 5 minutes.
2. Place the rice and water in a pan, with a pinch of salt - bring to the boil, then simmer for 10-12 minutes or until all the liquid is absorbed - drain and set aside to cool.
3. Stir the currants, pine kernels, spring onions, herbs, and lemon rind into the cooled rice - season well with salt and pepper.
4. Roll up the filling in the vine leaves - place the leaf rolls in a pan, join side down - combine the olive oil, lemon juice and water, and pour into the pan - simmer for 30 minutes, remove from the heat and leave to cool in the pan - serve chilled.

Aubergine Spread

Ingredients
2 large aubergines
1 tomato
1 garlic clove, chopped
4 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons pine kernels, lightly toasted
2 spring onions, finely chopped
salt and pepper
pinch of ground cumin

Method
1. Pierce the aubergines all over - place them on a baking sheet in a preheated oven at 230C and roast for 20-25 minutes until they are very soft - set aside to cool.
2. Skin the tomato, cut in half and scoop out the seeds - finely dice the flesh and set aside.
3. Cut the aubergines in half lengthways - scoop out the flesh with a spoon and transfer to a food processor - add the garlic, olive oil, lemon juice, pine kernels, cumin, salt and pepper - process the mixture until smooth.
4. Spoon the mixture into a bowl and stir through the spring onions and diced tomato - cover and chill for 30 minutes before serving.

Status
Untried.

Nutty Rice Burgers

Ingredients
1 tablespoon sunflower oil
1 small onion, chopped finely
100g mushrooms, chopped finely
350g cooked brown rice
100g breadcrumbs
75g cashew nuts, chopped
1 egg
2 tablespoons brown fruity sauce
dash of Tabasco sauce
salt and pepper

Methods
1. Fry the onions for 3-4 minutes until they begin to soften - add the mushrooms and cook for a further 2 minutes.
2. Remove the pan from the heat, and mix in the rice, breadcrumbs, cashew nuts, egg and sauces - season with salt and pepper and mix well.
3. Shape the mixture into 6 burgers - leave to chill in the fridge for at least 30 minutes.
4. Barbecue or grill the burgers on an oiled rack for 5-6 minutes on each side, turning once and basting frequently with oil.
5. Top burger with a slice of cheese a couple of minutes before the end of cooking time - serve in a toasted burger bun with fried onions.

Status
Untried.

Vegetarian Sausages

Ingredients
1 tablespoon sunflower oil
1 small onion, chopped finely
50g mushrooms, chopped finely
1/2 red pepper, chopped finely
400g tin of cannellini beans, drained and rinsed
100g fresh breadcrumbs
100g cheddar cheese, grated
1 teaspoon dried mixed herbs
1 egg yolk
season plain flour

Method
1. Fry the onion, mushroom and pepper until softened.
2. Mash the cannellini beans, and the vegetable mixture, breadcrumbs, cheese, herbs and egg yolk, and mix well together.
3. Press the mixture together, and shape into 8 sausages - roll each sausage into the seasoned flour - chill for 30 minutes.
4. Barbecue or grill the sausages on a sheet of oiled foil for 15-20 minutes, turning and basting frequently with oil, until golden.
5. Serve in a bread roll with a layer of fried onions.

Status
Untried.

Chicken Satay

Ingredients
2 chicken breasts, skinned and boned
Marinade
4 tablespoons sunflower oil
2 cloves garlic, crushed
3 tablespoons fresh, chopped coriander
1 tablespoon caster sugar
1/2 teaspoon ground cumin
1/2 teaspoon  ground coriander
1 tablespoon soy sauce
1 red chilli
salt and pepper
Satay Sauce
2 tablespoons sunflower oil
1 small onion, chopped finely
1 red chilli, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
8 tablespoons peanut butter
8 tablespoons chicken stock or water
1 tablespoon block coconut

Method
1. Cut the chicken lengthwise into 8 long strips - thread 'concertina-style' onto pre-soaked wooden skewers.
2. Place marinade ingredients in a blender and process until smooth - coat the chicken with the marinade and leave to chill in the fridge for at least 2 hours.
3. Make the sauce - fry the onion and chilli in the oil, until softened but not browned - stir in the spices and cook for 1 minute - add the remaining sauce ingredients and cook the mixture gently for 5 minutes.
4. Barbecue or grill the chicken skewers for about 10 minutes, basting with any remaining marinade - serve immediately with the warm sauce.

Status
Untried.

Sweet Maple Chicken

Ingredients
6 chicken portions
5 tablespoons maple syrup
1 tablespoon caster sugar
1/2 orange, grated rind and juice
2 tablespoons tomato ketchup
2 teaspoons Worcestershire sauce

Method
1. Slash the flesh of the chicken and place in a shallow non-metallic dish.
2. Mix together the maple syrup, sugar, orange rind and juice, ketchup and Worcestershire sauce.
3. Pour the marinade over the chicken and coat thoroughly - cover and leave to chill in the fridge.
4. Remove the chicken from the marinade, and barbecue or grill for about 30 minutes, turning and basting with the marinade until done.

Status
Untried

Cajun Spicy Chicken

Ingredients
4 chicken portions
1 clove garlic
1 tablespoon light muscavado sugar
3 tablespoons paprika
2 teaspoons cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried thyme
4 tablespoons sunflower oil
2 tablespoons lemon juice
salt and pepper

Method
1. Slash the flesh of the chicken and rub it with the garlic clove (cut in half) - season with salt and pepper.
2. Mix together the sugar, spices and dried herbs - sprinkle over the chicken and rub into the flesh - cover and leave to stand for at least 2 hours.
3. Mix together the oil and the lemon juice and brush over the chicken.
4. Barbecue or grill the chicken for about 30 minutes, turning and basting with the oil and lemon mixture, until the chicken is cooked.

Status
Untried.

Meatballs in Spicy-Sweet Sauce

Ingredients
225g minced pork
225g minced beef
6 tablespoons cooked rice
1 egg, lightly beaten
1.5 onions, finely chopped
5 garlic cloves, crushed
1/2 teaspoon cumin
large pinch ground cinnamon
2 tablespoons raisin
1 tablespoon molasses sugar
1-2 tablespoons cider or wine vinegar
400g can chopped tomatoes
350ml beef stock
1-2 tablespoons mild chilli powder
1 tablespoon paprika
1 tablespoon chopped fresh coriander
1 tablespoon chopped fresh parsley or mint
2 tablespoons vegetable oil
2 sweet potatoes, peeled and cut into bite-sized chunks
salt and pepper
grated cheese, to serve

Method
1. Mix the meat with the rice, the egg, half the onion and garlic, the cumin, cinnamon and raisins - divide the mixture into even-sized pieces and roll into balls - fry these in a non-stick frying pan over a medium heat, adding a little oil if necessary to help them brown - remove from frying pan and set aside.
2. Place the molasses sugar in a blender with the vinegar, tomatoes, stock, chilli powder, paprika, and remaining onion and garlic - process until blended then stir in the chopped fresh herbs - set aside.
3. Wipe the frying pan clean - heat some oil and add the sweet potatoes, cooking until tender and golden brown.
4. Pour in the blended sauce, and add the meatballs to the pan - cook for about 10 minutes, until the meatballs are heated through and the flavours have completely combined - season with salt and pepper and serve with grated cheese.

Status
Untried

Deep Fried Sweetmeats in Syrup

Ingredients
5 tablespoons dried full-cream milk powder
1.5 tablespoons plain flour
1 teaspoon baking powder
1.5 tablespoons unsalted butter
1 medium egg
1 teaspoon mil to mix (if required)
10 tablespoons ghee for frying
Syrup
750ml water
8 tablespoons sugar
2 green cardamoms, crushed
1 large pinch saffron strands

Method
1. Mix milk powder and baking powder.
2. Heat butter until melted - whisk the egg into the powder mix, and add the melted butter (and milk if required) to form a soft dough.
3. Break the dough into about 12 small pieces and shape into smooth balls.
4. Heat the ghee in a deep pan - reduce the heat and fry the dough balls (3 or 4 at a time) turning until dark brown in colour - set aside.
5. Make the syrup by boiling the water and sugar in a pan for 7-10 minutes adding the crushed cardamom and saffron - pour the syrup over the sweetmeat and leave to soak for 10 minutes - serve hot or cold.

Status
Untried - but have had something similar in an Indian restaurant and it was very nice . . .

Raita

Ingredients - Mint Raita
200ml natural yogurt
50ml water
1 small onion, finely chopped
1/2 teaspoon mint sauce
1/2 teaspoon salt

Ingredients - Cucumber Raita
225g cucumber
1 medium onion
1/2 teaspoon salt
1/2 teaspoon mint sauce
300ml natural yogurt
150ml water

Method
1. For the mint raita - mix yoghurt and water well - add onion, mint sauce, and salt and blend together.
2. For the cucumber raita - peel and slice the cucumber, and chop the onion - add the salt and mint sauce, then the yogurt and water and mix well - blend in a liquidizer to serve.

Status
I've made mint raita before by mixing mint sauce with natural yogurt, so this should work well!

Gram Flour Bread

Ingredients
100g wholemeal flour
75g gram flour
1/2 teaspoon salt
1 small onion
150ml water
2 teaspoons ghee or butter

Method
1. Mix the wholemeal and gram flours together with the salt.
2. Chop the onion very finely and blend with the flour mixture.
3. Add the water and mix to form a soft dough - cover and set aside for about 15 minutes, then knead for 5-7 minutes.
4. Divide the dough into 8 equal portions - roll each of these out to about 7 inches on a lightly flour surface.
5. Place the dough portions individually into a frying pan and cook over a medium heat - turning 3 times and lightly greasing each side with ghee each time - serve hot.

Status
Untried - could add fresh coriander / green chillies finely chopped to the mix as well.

Apple Tarte Fine

Ingredients
500g ready-made puff pastry
3-4 Granny Smith or Braeburn apples
20g unsalted butter, melted
1-2 tablespoons caster sugar
2 tablespoons apricot jam
Apple puree
2 medium cooking apples (c. 500g)
4 tablespoons golden caster sugar
1/2 teaspoon ground cinnamon
squeeze of lemon juice

Method
1. Make the apple puree - peel, core and chop the apples - place in a pan with the sugar, cinnamon, lemon juice and 4 tablespoons of water - stir and bring to the boil - lower the heat, cover and cook gently for 10 minutes or until the apples are soft - taste and add more sugar if apples are too tart - push through fine sieve and leave to cool.
2. Preheat ove to 200C - roll out the pastry to a 2mm thickness - using a 13cm plate as a guide cut out 4-6 rounds and place on two large baking sheets lined with baking parchment - peel, core and thinly slice the desert apples.
3. Spread a thin layer of the apple puree over the pastry (leaving a 1-2 cm margin) - arrange the apple slices in a circle on top of the puree overlapping them slightly - brush with melted butter and sprinkle with a fine layer of sugar - chill for 15-20 minutes.
4. Bake the tarts for 5 minutes - leave to cool for 5 minutes - cover each sheet of tarts with lightly greased baking parchment and weight down with another baking sheet - holding the sandwiched sheets tightly, flip so the pastries are on top of the apples - bake for another 15-20 minutes until the pastry is brown and crisp.
5. Flip the baking sheets carefully again as they are removed from the oven - transfer the tarts to a wire rack and brush with warm apricot jam (warmed with 1 tablespoon of water) to glaze - serve warm, with ice cream or cream.

Status
Untried

Parma Ham, Sage and Parmesan Puffs

Ingredients
85g unsalted butter
220ml water
100g plain flour
pinch of slat
3 medium eggs, beaten
100g Parma ham, finely chopped
4-5 sage leaves, finely shredded
40g parmesan, finely grated

Method
1. Preheat oven to 200C - put the butter and 220ml water into a heavy-based saucepan, heating slowly to melt the butter, before bringing to a rolling boil.
2. Sift flour and salt together - as soon as the liquid comes to the boil tip in all the flour mixture and take the pan off the heat - beat vigorously with a wooden spoon until the mixture comes together as a past and leaves the side of the pan - spread on a plate and leave to cool.
3. Place the cooled past in a bowl and beat in the eggs, a little at a time, until soft, shiny and smooth, and a dropping consistency is reached (not all the egg may be needed) - beat in the ham, sage and parmesan until evenly mixed.
4. Lightly grease a baking sheet, spoon the mixture into a piping bag (with a 1-1.5cm plain nozzle) and pipe into 3-4cm rounds on the baking sheet, spaced about 5cm apart.
5. Bake for 20-25 minutes until well risen and golden brown - serve immediately or keep warm in a low oven.

Status
Untried, but sounds like an interesting addition to a buffet.

Gratin Dauphinoise

Ingredients
200ml whole milk
200ml double cream
1 bay leaf
1 garlic clove, peeled and smashed
1kg waxy potatoes (e.g. Desiree or Charlotte)
200g medium Cheddar, grated
Salt and Pepper

Method
1. Preheat oven to 200C - lightly oil a deep gratin dish - put the milk, cream, bay leaf and garlic in a pan and heat until simmering - when the liquid begins to bubble up the sides of pan, remove from heat and allow to cool slightly.
2. Peel and finely slice the potatoes using a mandolin - scatter one third of the cheese over the bottom of the baking dish, cover with an overlapping layer of potato slices, seasoning with salt and pepper - continue layering until all the cheese and potatoes are used (finishing with cheese).
3. Strain the creamy milk - discarding the bay leaf and garlic - pour over the potatoes to come two-thirds up the sides (not all the milk may be needed) - gently press the potatoes down to help them absorb the liquid.
4. Sprinkle with a little more cheese, and back for 35-40 minutes or until the potatoes are golden brown and tender - leave to stand for a few minutes before serving.

Status
Untried

Cherry Clafoutis

Ingredients
50g ground almonds
15g plain flour
pinch of salt
100g caster sugar
2 large eggs
3 large egg yolks
250ml double cream
300g fresh cherries, washed and pitted

Method
1. Put the ground almonds, flour, salt and sugar into a large bowl and mix well - add the beaten eggs, egg yolks and cream, and whisk to make a smooth batter (this can be prepared in advance and stored in the fridge overnight).
2. Preheat the oven to 190C - generously butter 4-6 shallow ovenproof dishes, and dust the sides and base with icing sugar.
3. Divide the stoned cherries among the prepared dishes - stir the batter, then pour over the cherries - bake in the oven for 20-30 minutes until golden brown and risen, and set in the middle.
4. Stand for 5-10 minutes, adding a dusting of icing sugar before serving.

Status
Untried but sounds yummy.

Caramel Apple Wedges with Sesame Seeds

Ingredients
115g plain flour
1 egg
125ml water
4 crisp desert apples
2.5 tablespoons sesame seeds
250g caster sugar
2 tablespoons butter

Method
1. Place flour, egg and water in a bowl and whisk until they form a thick batter.
2. Cut each apple into 8 wedges - drop into the batter and stir in the sesame seeds.
3. Put the sugar and butter in a heavy-based pan and heat, stirring, until the sugar dissolves - continue until the syrup begins to turn golden - remove from heat but keep warm
4. Heat oil for frying in a walk to 180C - carefully fry the apple pieces for 2-3 minutes until golden brown and crisp - remove with a perforated spoon and quickly dip into the sugar syrup mixture, then briefly into iced water - drain on non-stick paper and serve immediately.

Status
Untried

Tuna and Cheese Potato-Based Quiche

Ingredients
450g diced floury potatoes
2 tablespoons butter
6 tablespoons plain flour
Filling
1 tablespoon vegetable oil
1 shallot, chopped
1 garlic clove, crushed
1 red pepper, diced
175g canned tuna in brine, drained
50g sweetcorn
150ml skimmed milk
3 eggs
salt and pepper
50g grated cheese

Method
1. Cook the potatoes in a saucepan of boiling water for 10 minutes or until tender - drain and mash, adding butter, mix with flour to form a dough.
2. Knead the potato dough on a floured work surface and press the mixture into an 8-inch flan dish.  Prick the base with a fork - line with baking parchment and baking beans and bake blind in a preheated oven at 200C for 20 minutes.
3. Heat the oil, and cook the shallot, garlic and pepper for 5 minutes - spoon the mixture into the flan shell - flake the tuna and arrange it on top with the sweetcorn.
4. Combine milk and eggs and season with salt and pepper - pour mixture into flan shell and top with grated cheese.
5. Bake in the oven for 20 minutes or until the filling has set.

Status
Untried, but like the idea of a potato-based shell rather than pastry . . .

Murgh Pullau

Ingredients
350g basmati rice
4 tablespoons ghee or butter
115g flaked almonds
85g unsalted, shelled pistachios
4-6 chicken breasts, each cut into 4 pieces
2 onions, thinly sliced
2 garlic cloves, crushed
2.5cm piece of fresh ginger, peeled and chopped
6 green cardamom  pods, lightly crushed
4-6 whole cloves
2 bay leaves
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
225ml natural yogurt
125ml boiling water
225ml double cream
2-4 tablespoons chopped fresh mint
225g green seedless grapes, halved if large

Method
1. Cook rice in a pan of slated water until just tender - drain and rinse - set aside.
2. Heat ghee over a medium-high heat - ad the almonds and pistachios and cook for 3 minutes until lightly golden - remove and reserve.
3. Add the chicken to the pan, and cook for 5 minutes until golden - remove and reserve - add onions to the pan and cook for about 10 minutes until golden - stir in the garlic and spices and cook for 3 minutes.
4. Add 2-3 tablespoons of the yogurt and cook, stirring, until all the moisture evaporates - continue adding the rest of the yogurt in the same way.
5. Return the chicken and nuts to the pan and stir to coat - stir in the boiling water, season with salt and pepper, and cook, covered, over a low heat for about 10 minutes until the chicken is cooked through - stir in the cream, mint, and grapes and remove from the heat.
6. Mix with the rice and serve (serves 4-6).

Status
Untried.

Frittata Risotto

Ingredients
4-6 tablespoons butter
1 onion, finely chopped
300g arborio rice
125ml white wine
1.2 litres chicken stock
85g grated cheese
1 large red onion, finely chopped

1 red pepper, chopped

1 garlic clove, crushed

3-4 sun dried tomatoes, finely shredded

2 tablespoons flat-leaved parsley or basil

60g grated cheese

Method
1. Heat 2 tablespoons butter, ad the onion and cook for 2 minutes until just beginning to soften - add the rice and cook for another 2 minutes until rice is translucent and well coated with butter.
2. Pour in the wine, and gradually add the stock, stirring constantly, until all the liquid is absorbed - this should take c.25 minutes.
3. Remove from heat, stir in the remaining butter and 85g cheese - allow to cool.

4. Fry off the onion and red pepper for 3-4 minutes until vegetables are soft - add the garlic and sun-dried tomatoes and cook for another 2 minutes - remove from heat and stir in the herbs - cool slightly.

5. Break up cooked risotto, and stir in vegetable mixture with half the additional cheese.

6. Heat some oil in a frying pan, remove from heat and spoon in the risotto mixture, pressing it into an even cake-like layer about 2.5cm thick - return to the heat and cook for about 4 minutes until crisp and brown on the bottom.

7. With a palette knife loosen the edges and give the pan a shake - slide the frittata onto a large plate, invert frying pan over the frittata and holding both firmly together, flip them over.  Return to the heat, drizzling some oil round the edge of the frittata, gently pulling the edges towards the centre with the palette knife - cook for 1-2 minutes to seal the bottom, then slide onto a serving plate.

8. Sprinkle the top with the remaining cheese - cut into wedges and serve (serves 4-6)

Status

Untried

Curried Rice Patties

Ingredients
70g basmati rice
2 tablespoons olive oil
1/2 teaspoon salt
1 red onion, finely chopped
2 garlic cloves
2 teaspoons curry powder
1/2 teaspoon dried chilli flakes
1 small red pepper, diced
115g frozen peas, defrosted
1 small leek, finely chopped
1 ripe tomato, skinned, deseeded and chopped
310g tin chickpeas, drained and rinsed
85g fresh white breadcrumbs
1-2 tablespoons fresh mint
1 egg
salt and pepper

Method
1. Bring a saucepan of water to the boil - add the salt and sprinkle in the rice - simmer for 15-20 minutes until the rice is just tender.  Drain and cool.
2. Heal the olive oil, add onion and garlic and cook until beginning to soften - stir in the curry powder and chilli flakes and cook for 2 minutes - add the pepper, peas, leek and tomato and cook gently for 7 minutes until tender.  Set aside.
3.  Process the chickpeas in a blender until smooth, add have the vegetables and process again - transfer to a bowl, add remaining vegetables, breadcrumbs, mint and egg - mix well, stir in the rice and season.  Chill for 1 hour, then shape into 4-6 patties.
4. Fry the patties in oil for 6-8 minutes until golden.

Status
Untried

Moroccan Mixed Rice Salad

Ingredients
1.5 pints water
1 tablespoon soy sauce
1 tablespoon unsulphured molasses
75g wild rice
2 tablespoons olive oil
100g long-grain brown or white rice
425g tin chickpeas (drained and rinsed)
1 red onion, finely chopped
1 small red pepper, diced
85g dried apricots, sliced
75g raisins
2 tablespoons chopped fresh mint
60g flaked almonds, toasted
For the Spiced Dressing
1 teaspoon hot curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
50ml rice vinegar
2 tablespoons honey
1 tablespoon lemon juice
80ml extra virgin olive oil

Method
1. Put 350ml water, the soy sauce and molasses into a saucepan and bring to the boil - add the wild rice, bring back to the boil, cover and simmer gently for 30-50 minutes until rice is cooked to your preference.  Remove from heat and cool slightly.
2. Heat oil in a saucepan and fry the long-grain rice for about 2 minutes to coat in oil - and remaining water and bring to the boil, cover and simmer for about 40 minutes until the rice is tender and all the water is absorbed.  Remove from heat and cool slightly.
3. Make dressing - dry fry the ground spices for 4-5 minutes until golden - then allow to cool.  Whisky together the vinegar, honey and lemon juice before adding the oil - whisk until thickened, then whisk in the cooled spice mixture.
4. Fork the long-grain and wild rice into the dressing and mix well - stir in the chickpeas, onion, pepper, apricots and mint - sprinkle with almonds to serve.

Status
Untried - serves 4-6.

Arrancini

Ingredients
4-6 tablespoons butter
1 onion, finely chopped
300g arborio rice
125ml white wine
1.2 litres chicken stock
85g grated cheese
3 eggs
3 tablespoons chopped flat-leaved parsley
115g mozarella, diced
80g plain flour
100g breadcrumbs

Method
1. Heat 2 tablespoons butter, ad the onion and cook for 2 minutes until just beginning to soften - add the rice and cook for another 2 minutes until rice is translucent and well coated with butter.
2. Pour in the wine, and gradually add the stock, stirring constantly, until all the liquid is absorbed - this should take c.25 minutes.
3. Remove from heat, stir in the remaining butter and cheese - allow to cool.
4. Break up cooled risotto and mix with 2 beaten eggs until the mix sticks together - stir in the parsley.
5. Using wet hands, form the risotto mix into egg-sized balls - placing a few cubes of mozarella into the centre of each ball.
6. Spread the flour onto a large plate - season with salt and pepper - roll each risotto ball in the flour, then in the remaining beaten egg, before coating with breadcrumbs.
7. Deep fry (in c. 3 inches of oil at about 180-190C) each ball for about 2 minutes until crisp and golden - serve immediately.

Status
Untried at home - eaten out before now and very nice!