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SERVES 4–6 VEGETARIAN
2 sweet potatoes (about 650g/1lb 7oz)
5 tbsp olive oil
Salt and ground black pepper
1 red pepper
1 yellow pepper
3 tbsp olive oil
1 large (300g/11oz) onion, peeled and thinly sliced
3 cloves of garlic, peeled and thinly sliced
3 tsp peeled and finely chopped root ginger
2 tsp cumin seeds, toasted and ground
2 tsp coriander seeds, toasted and ground
2 tsp paprika
1 × 400g tin of chickpeas, drained, or 125g (4½oz) dried chickpeas, soaked and cooked (see tip opposite)
100ml (3½fl oz) vegetable stock
1 tbsp honey
3 tbsp chopped coriander
75g (3oz) blanched almonds, toasted and roughly chopped
1 Preheat the oven to 230°C (450°F), Gas mark 8.
2 Peel and cut the sweet potatoes into 2cm (¾in) cubes. Put them in a bowl, mix with 2 tablespoons of olive oil and season with salt and pepper. Spread the potato pieces out in a large roasting tin, place the whole peppers at one end, on the same tin, and roast in the oven for about 20 minutes or until the sweet potato is tender. When cooked, transfer the sweet potatoes to a bowl and set aside.
3 The peppers will need an additional 10–20 minutes to roast, depending on their size. They are ready when the skin has slightly blackened and the flesh feels soft underneath. When cooked, remove and place in a bowl covered with cling film — this makes the skins easier to remove. When the peppers are cool enough, peel off the skin. Cut the peppers in half and remove all the seeds, then chop the flesh into roughly 2cm (¾in) pieces.
4 While the sweet potatoes and peppers are cooking, pour the remaining olive oil into a casserole dish or large saucepan and place on a medium heat. Add the onion, garlic, ginger, ground cumin and coriander and the paprika, and season with salt and pepper. Cook for 10–12 minutes or until the onions are soft and beginning to brown.
5 Add the drained chickpeas with the vegetable stock, bring to the boil, then reduce the heat and simmer for 5 minutes. Next add the cooked sweet potatoes, roasted peppers, honey and half the chopped coriander, stir gently to combine and taste for seasoning.
6 Transfer to a warmed serving bowl, scatter over the remaining coriander and toasted almonds and serve with couscous.
Roasted vegetable coconut curry (#ulink_2a8294ad-e84d-5819-99aa-44f2db7221ce)
The creamy coconut milk and myriad spices grant these vegetables both elegance and luxury. Roasting the vegetables in the paste really brings out their sweetness. Making your own curry paste only takes a few minutes and the complex depth of flavour means it’s always worth doing.
SERVES 8–10 VEGETARIAN
2 × 400ml tins of coconut milk
600ml (1 pint) vegetable stock
4 large carrots
6 parsnips
700g (1½ lb) sweet potatoes
4 onions
150g (5oz) spinach (any large stalks removed before weighing)
400ml (14fl oz) natural yoghurt
For the paste
1 tbsp coriander seeds
2 tsp cumin seeds
2 tsp chana masala
50g (2oz) root ginger, peeled and chopped
12 cloves of garlic, peeled
4 red chillies, deseeded
200g (7oz) onions, peeled and quartered
50ml (2fl oz) vegetable oil
1 tbsp ground turmeric
2 tsp caster sugar
2 tsp salt
To serve
Bunch of coriander, chopped
100g (3½oz) cashew nuts, toasted and chopped
200ml (7fl oz) natural yoghurt or crème fraîche
Large casserole dish or saucepan
1 Preheat the oven to 170°C (325°F), Gas mark 3.
2 First make the paste. Place a small frying pan on a medium heat and add the coriander, cumin and chana masala. Cook, tossing frequently, for about 1 minute or until they start to pop, then crush.
3 Place the ginger, garlic, chillies, onions and vegetable oil in a food processor and whiz for 2–3 minutes or until smooth. Pour into a large saucepan or casserole dish and stir in the ground spices, along with the turmeric, sugar and salt. Place on a medium–low heat and cook, stirring occasionally, for about 5 minutes or until the mixture has reduced slightly.
4 Remove the mixture from the heat and pour half into a large bowl. Pour the coconut milk and stock into the remaining half in the saucepan or casserole dish, stirring to combine. Leave to simmer for 15 minutes to reduce.
5 Meanwhile, prepare the vegetables. Peel the carrots, parsnips and sweet potatoes and cut into 2cm (¾in) cubes. Peel the onions and cut into eighths and chop the spinach.
6 Stir the yoghurt into the spice paste in the bowl, then add the vegetables and onions and stir to coat. Tip into 1–2 roasting tins and cook in the oven for about 1 hour or until lightly browned.
7 Remove the vegetables from the oven and add to the saucepan or casserole dish. Place on a medium heat for a few minutes to warm through, then stir in the spinach and spoon into bowls with a sprinkling of fresh coriander, a scattering of the toasted nuts and a spoonful of yoghurt or crème fraîche.
Bean burritos with refried beans, guacamole and tomato salsa (#ulink_e105e2a8-097a-5177-82f4-f1cdab23919d)
These burritos are great for a casual crowd. Children will especially love creating their own at the table, choosing from a variety of fillings for the tortillas. I love to see everyone passing around various bowls and plates. This is what communal food is all about.
SERVES 8 VEGETARIAN
1 quantity of guacamole (see opposite)
1 quantity of tomato salsa (see opposite)
1 × 200g jar of jalapeño peppers (optional)
250g (9oz) Cheddar or Gruyère cheese, grated
250g (9oz) crème fraîche
16 tortillas
1 quantity of refried beans (see opposite)
1 Preheat the oven to 150°C (300°F), Gas mark 2.
2 Place the guacamole, salsa, peppers (if using), grated cheese and crème fraîche in separate serving bowls on the table.
3 Put the tortillas in a roasting tin, cover with foil or an upturned bowl and place in the oven for 5–10 minutes or until warmed through, then divide between plates. Reheat the beans, pour into a serving dish and place on the table with the other bowls. People can help themselves and assemble their own burritos by spooning each of the fillings in a line on their tortilla, then rolling up and eating!
Refried beans
SERVES 8 AS A SIDE DISH VEGETARIAN
25g (1oz) butter
1 onion, peeled and finely chopped
4 cloves of garlic, peeled and finely chopped
½–1 red chilli, deseeded and finely chopped
2 × 400g tins of pinto or kidney beans, drained and rinsed, or 250g (9oz) of dried beans, soaked and cooked
100ml (3½ fl oz) beef or chicken stock
1 tsp ground cumin
1 tsp ground coriander
Salt and ground black pepper
1 Melt the butter in a large frying pan ona medium heat, add the onion, garlic and chilli and cook for about 8–10 minutes or until softened and a little golden around the edges.
2 Add the beans, stock, cumin and coriander and season with salt and pepper. Cook, stirring occasionally and mashing the beans every so often using a potato masher, for a further 7–8 minutes or until the sauce has reduced slightly, then remove from the heat and allow to cool.
Guacamole
SERVES 8 AS A SIDE DISH VEGETARIAN
2 ripe avocados, peeled and stones removed
2 cloves of garlic, peeled and crushed or finely grated
2 tbsp extra-virgin olive oil
2 tbsp chopped coriander
Salt and ground black pepper
Juice of ½ lime or lemon
1 Place the avocado flesh in a large bowl, add the garlic, olive oil and coriander and mash together, seasoning to taste with salt, pepper and lime juice.
2 Cover the bowl with cling film to stop the mixture going brown and set aside until it is needed.
Tomato salsa
SERVES 8 AS A SIDE DISH VEGETARIAN
4 ripe tomatoes, cut into 1cm (½in) cubes
1 tbsp chopped red onion
1 clove of garlic, peeled and crushed or finely grated
