– Mix a smooth bread dough with flour, salt, oil, a little yeast, and sugar. Let it rest for a while, this makes it more elastic and easier to roll out thinly.
– Fry a chopped onion in some ghee.
– Add some cubed courgettes and a chopped banana and continue frying for a few minutes.
– Add some curry powder or, better, curry paste. You can make this yourself in a small blender by adding freshly ground dry spices (coriander seeds, cloves, cinnamon, cumin seeds) and fresh chillies, ginger and a little oil. You can find various posts in this blog about making fresh curry paste, basically use the spices you like best and experiment with the proportions.
– Mix the spice mixture into the pan and add some lemon juice, and coconut milk.
– Cook on a low heat until the courgettes are cooked through and the sauce is creamy.
– Add some peeled cooked prawns, just heat through and serve.
– You can also use uncooked prawns (also peeled), in which case put on a high heat and cook for a little longer until the prawns are cooked through.
– Roll out small balls of the chapati dough until they are very thin. Cook on a very hot flat griddle or a heavy based frying pan. They need only one minute per side providing the pan is hot enough.

– Fry an onion in a wok using ghee (clarified butter available in dairy or vegetarian form in all Indian shops).
– Add some Indian curry powder (see elsewhere on this website) and fry for one minute until the aromas are released.
– Add two chopped tomatoes, some tomato paste and a little water, simmer gently.
– Mince some lamb.
– Blend one or two green chilli peppers, some curry powder, chopped garlic and ginger. Add a little tomato paste.
– Mix the spice paste with the lamb and some chopped coriander.
– Now put your hot tomato curry sauce into the blender and liquidize. Pour back into the wok and add some water.
– Using your fingers, form some small golf ball sized meatballs with the stick lamb mixture.
– Place the meatball into the tomato sauce and gently cook for about 30 minutes. Add more water if the sauce becomes too thick.
– Serve with rice sprinkled with grilled sesame seeds.
– Decorate meatballs with some more chopped coriander and some plain yoghurt.

I’m back to making bread every day with organic spelt flour.

Take about one pound of regular flour in a bowl. I actually use a little more than one pound because my bread tin is quite long and holds more than a pound. I also mix wholemeal and white flour, about half and half.	Use instant yeast from Knights supermarket or similar outlets. You can also use any other dried yeast or fresh yeast dissolved in a little warm water with some sugar	For just over a pound of flour I would use about two tablespoons of yeast, here you can see the approximate amount in a yoghurt pot. You can also follow instructions on the side of the yeast packet	Add yeast, two tablespoons of cooking oil, a teaspoon of salt, two teaspoons of sugar. You can also add oats, linseeds, raisons, whatever you like to give more flavour. Mix well.

Add warm (not hot) water and knead until the dough is soft and flexible but not sticky	Roll out the dough on a floured board and then place in a buttered baking tin	Cut some incisions into the top of the loaf which helps it rise evenly and make it look pretty. You can also brush with a little egg and decorate the top with oats, sesame seeds, cornmeal, poppy seeds, whatever. Cover with a tea towel and leave it to rise (about 30mins to one hour or more depending on the weather)	Leave it until the dough has risen over the top of the bread pan and put into a very hot pre-heated oven. After 6-7 minutes bring the heat down to 190° degrees C and cook for a further 20 minutes (total baking time 27-28 minutes). Basically you need to take the bread out of the oven when its a nice golden colour and it sounds “hollow” when you tap it with a wooden spoon.

– Put some leaves of gelatine to soak in cold water or, if using powdered gelatine or veggie jelly (various brands out there), follow instructions on the packet.
– Finely slice a carrot and boil for a few minutes (the carrots should still be a little crunchy).
– Make some mayonnaise (or use some ready-made) and mix it with a little tomato ketchup and a little horseradish sauce (or tabasco if you want more of a kick).
– Melt the gelatine in a small amount of hot water, allow to cool a little.
– Add the cooled gelatin mixture to the pink mayonnaise and add some fromage blanc (you could also use cream). Line the bottom of some ramekin moulds with a little of the mixture.
– Assemble the ramekins in layers of smoked salmon, cooked carrots, and mayonnaise mixture.
– Place in the fridge to set.
– To serve, place the ramekins into a little hot water to slightly melt the set gelatine and then turn out onto the plates.
You could also use cucumber slices in this recipe.