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Prawns need very little work, but as they take such a short time to cook all the work must go into creating a simple and delicious sauce for the prawns to be enveloped in.\u00a0This sauce is rich, tomatoey and tangy.<\/span><\/p>\n Serves 4<\/p>\n Prep 6 minutes Cook 25 minutes<\/p>\n To serve<\/p>\n Start by adding the olive oil into a large, non-stick frying pan or wok. As soon as the oil is hot, add the garlic and fry until very golden.<\/p>\n Add the tomatoes along with the salt and lemon juice and cook over a high heat for 10 minutes, or until the tomatoes are totally soft.<\/p>\n Now add the ground turmeric, chilli powder and tamarind paste, stir and cook until the tomato sauce has started to come away from the sides of the pan.<\/p>\n Next add the prawns and cook until they are pink and have curled into C-shapes.<\/p>\n To serve, take the pan off the heat and sprinkle with a handful of fresh coriander leaves.<\/p>\n Olly Smith’s wine pairing: <\/span>Perfection with prawns<\/p>\n Extra Special Gavi 2022 (12.5%) \u00a39.25, Asda<\/p>\n The Tangy Tomato Prawns are a heavenly match for the scented freshness of this breezy, upbeat Italian white that\u2019s crafted to delight your palate with every sip.<\/p>\n Cauliflower isn\u2019t a vegetable we ate much in Bangladesh and when we did, it was often cooked in a curry with fish. I wanted to do something a little bit different, so here the cauliflower is baked and every crevice filled with flavour.<\/p>\n Serves 6-8<\/p>\n Prep 30 minutes (+ cooling) Cook 1 hour 5 minutes<\/p>\n For the cauliflower<\/p>\n For the filling<\/p>\n Place the cauliflower in a large stock pot and fill with water. Add the salt and turmeric and pop the pot onto the heat. Bring the water to the boil and boil for 10 minutes. Drain the water and leave the whole cauliflower upside down for at least 1 hour, until cool and drained of as much moisture as possible.<\/p>\n Heat the ghee in a pan and, as soon as it melts, add the Art Masala and a little salt and mix.<\/p>\n Kylie Minogue 0% Sparkling Ros\u00e9 (0%) \u00a36, Tesco<\/p>\n Cut a large piece of foil, place the cooled cauliflower in the centre and brush all over with most of the spiced ghee. Turn the cauliflower upside down and brush with the last of the ghee.<\/p>\n Now make the filling. Place the garlic, onion, salt, egg, chickpea flour, Art Masala mix and ghee in a blender and whizz to a smooth paste. Pop into a disposable piping bag and cut a small hole. Preheat the oven to 200\u00b0C\/fan 180\u00b0C\/gas 6.<\/p>\n Lift the softened, cooked outer leaves of the cauliflower up and gently pipe the filling into the gaps in the cauliflower. Wrap up the cauliflower completely in the foil. Bake for 50 minutes.<\/p>\n Meanwhile, make the sauce. Put the pistachios, ghee, lemon zest and juice, water, honey and salt in a blender and blend to a smooth drizzle.<\/p>\n Remove the foil from the cauliflower and bake for 15 minutes, until there is some colour on the cauliflower. Slice the cauliflower, drizzle with the pistachio sauce and sprinkle with chopped pistachios to serve.<\/p>\n Nadiya says<\/span>:\u00a0This recipes needs 2tbsp of my Art Masala (eight-spice mix) \u2013 you\u2019ll find the recipe below.\u00a0<\/p>\n Olly’s wine pairing<\/span>: Cauliflower cracker<\/p>\n Kylie Minogue 0% Sparkling Ros\u00e9 (0%) \u00a36, Tesco\u00a0<\/p>\n The summer berry thrill of this zero-booze bubbly is so refreshing with the Whole Baked Cauliflower and has the right fruitiness for the honey in the sauce too.<\/p>\n My new book is all about using eight spices in different ways. With just four whole and four ground spices you can make every recipe in the book. You can then truly experience the ease and simplicity of cooking delicious food using just these spices you have at home. There is a secret ninth spice too \u2013 a blend of all of the eight spices. That\u2019s my very special Art Masala, which simply means \u2018eight-spice mix\u2019.<\/p>\n A spice grinder is the best tool for the job, but lots of smoothie makers come with a milling blade that works well to really crush down these whole spices. Put the cardamom pods in the grinder, husk and all. Blend to a fine powder. Pour into a large bowl.<\/p>\n Put your bay leaves, fennel and cumin seeds into the same grinder and blitz to a powder. (If your grinder is small, you can do each spice alone, but when doing the bay leaves, always blend them with the fennel seeds.\u00a0<\/p>\n They need the seeds to get them moving enough to crush to a powder.) Add to the bowl. Mix thoroughly (do this after each addition to make sure the mix is well blended).<\/p>\n Add the cinnamon. I prefer to use ground cinnamon as it\u2019s readily available and will save having to crush something quite hard. Add to the bowl and mix. Add the ground turmeric and mix.<\/p>\n \u00a0Add the chilli powder and mix. Add the curry powder and give everything a good stir. Now you have your very own ninth spice. Transfer into a jar or jars and you are ready to go!<\/p>\n This is the kind of dish that you often see being served up at an Indian restaurant and while it may look complicated, it doesn\u2019t have to be at all. This is like the Bengali stir-fry you never knew you needed. It\u2019s spiced, fast and a feast for the eyes.<\/p>\n SERVES 4<\/p>\n Prep 12 minutes Cook 30 minutes<\/p>\n To serve<\/p>\n Put a large non-stick frying pan or wok over a high heat and drizzle a good amount of oil into the base. Throw in the dried red chillies and toast in the oil until they swell up. Lower the heat, add the garlic and toast till it turns a deep golden brown.<\/p>\n Pour in the tin of cream of tomato soup, add the salt, brown sauce and Art Masala mix and cook till the liquid thickens and is reduced by half.\u00a0<\/p>\n Add the red onions, red peppers, tinned potatoes and cooked chicken and stir in the sauce on a really high heat until everything is coated in the sauce and catching on the base of the pan.\u00a0<\/p>\n Take off the heat and stir in the spinach until just wilted. Serve the curry immediately with the coriander and spring onions sprinkled over.<\/p>\n Nadiya says:\u00a0<\/span>You can make this veggie by taking out the chicken and adding the same amount of whatever veg you fancy.<\/p>\n Olly’s wine pairing:<\/span> Just right for Jalfrezi<\/p>\n Yalumba Organic Viognier 2022 (13%) \u00a310.99 (reduced to \u00a37.99 until 26 September)\u00a0<\/p>\n Waitrose Viognier is great with the Saag Aloo Chicken Jalfrezi thanks to its mellow fruitiness, and this is a peach of an offer.\u00a0<\/p>\n Olly’s wine pairing:<\/span> Marvellous with meat\u00a0<\/p>\n Irresistible Pais 2022 (13.5%) \u00a38.50, Co-op<\/p>\n Sourced from vines that are more than a century old, this vibrant Chilean red is on the lighter side with a satisfying smoky twist to match with beef or lamb curries. Decant for maximum impact.<\/p>\n Daal, otherwise known as lentils, cooked gently for sustenance and comfort, is an absolute staple in our home and one of the first dishes I learnt to cook. There are so many variations, but I am sharing with you my fastest, yet still delicious, lentils.<\/p>\n SERVES 4<\/p>\n Prep 4 minutes Cook 55 minutes<\/p>\n For the daal<\/p>\n To serve<\/p>\n For the daal, start by having a large stock pot or dish at the ready.<\/p>\n Drain the brown lentils and rinse through a colander till the water runs clear and there are no bubbles or foam left from the brining liquid.<\/p>\n Put the lentils in the pan along with the cold water, the hot lime pickle, salt, bay leaves and turmeric. Mix through and pop onto the hob to heat.<\/p>\n Bring to the boil and then leave to simmer, uncovered, for 40 minutes till the mixture has thickened. Make sure to stir occasionally, adjusting the heat as needed.<\/p>\n Now for the tarka. Put a frying pan over a high heat and put in the unsalted butter. Gently melt the butter till liquid. Over a medium heat, add the thinly sliced garlic and fry till golden.<\/p>\n Add the onion and chillies and cook till golden brown and the chillies have plumped up in the heat of the butter and are crispy-looking.<\/p>\n Take the tarka off the heat and add the ground cumin. Mix in well and toss the whole mixture into the lentils \u2013 you should get a sizzle as it drops in.<\/p>\n Mix well and serve with chopped fresh coriander.<\/p>\n Nadiya says:<\/span>\u00a0For when you run out of onions, stock up on crispy fried onions. They\u2019re a great topping, but also work in cooking once rehydrated.<\/p>\n\n
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WHOLE BAKED CAULIFLOWER<\/h2>\n
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<\/p>\nART MASALA (EIGHT-SPICE MIX)<\/h2>\n
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SAAG ALOO CHICKEN JALFREZI<\/h2>\n
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BROWN DAAL<\/h2>\n
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