Food from the Sun

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tsp chilli powder

400g can of chopped tomatoes

1 tsp tomato purée

4 boneless skinless chicken breasts, cut into 2.5cm (1 in) cubes

150ml (5fl oz) double cream

salt and freshly ground black pepper

2 tbsp roughly chopped fresh coriander, to garnish

basmati rice, warmed naan bread and mango chutney, to serve

This authentic recipe from my good friend Naseem Booth is one that I return to again and again. Curries always taste better when they have been kept for a day or two. This one will keep quite happily in the fridge for two days, and also freezes very well.

Heat the oil in a large saucepan and fry the onions and garlic until for about 10 minutes until golden brown. Stir in the ginger and green chilli and cook for 1 minute, stirring.

Add the garam masala to the pan with the turmeric, chilli powder and a pinch of salt and cook for another minute, stirring. Add the tomatoes, tomato purée and 150ml (5fl oz) of water, stir well to combine, then reduce the heat and simmer for 20–25 minutes, stirring occasionally, until the sauce is so well reduced that it is almost sticking to the bottom of the pan and the oil has separated out on the surface.

Add the chicken to the sauce with a few tablespoons of water. Slowly bring to the boil, then reduce the heat and simmer gently with the lid on for about 20 minutes or until the chicken is cooked through and completely tender. Stir in the cream and simmer gently for a few more minutes until well combined. Season with salt and pepper.

To serve, spoon basmati rice and chicken korma onto warmed plates and scatter over the coriander. Place the naan breads in a separate serving dish to pass around with the mango chutney.

Butterflied Poussin (#ulink_63e59cef-515c-50d9-95db-208e36174f0c)

Serves 4–6

1 tbsp mixed peppercorns

4 poussins, butterflied (ask your butcher or see method for instructions)

4 large garlic cloves, peeled and finely chopped

finely grated rind of 2 large oranges

2 handfuls of fresh basil leaves

4 spring onions, trimmed and finely chopped

1 red chilli, seeded and finely chopped

2 tbsp clear honey

2 tbsp fino (dry) sherry

150ml (5fl oz) olive oil

salt and freshly ground black pepper

lightly dressed green salad, to serve

8 metal skewers (23cm (9in) in length)

Poussins are the smallest type of chicken you can buy. I like them because they are tender and quick to cook but you could use any type of chicken pieces instead. As the poussin cooks it will blacken in places, resulting in a well-flavoured, crisp skin and moist, tender meat underneath.

Place the peppercorns in a small frying pan and toast for a few minutes, tossing occasionally, until aromatic. Grind to a powder in a mini blender or with a pestle and mortar, then set aside.

If your butcher hasn’t already butterflied the poussins, use poultry shears or kitchen scissors to cut each poussin down both sides of the backbone, then remove and discard the bone. Snip the wishbone in half, open out the poussin, then snip out the ribs. Turn skin-side up, and press down firmly on the breastbone with the heel of your hand to flatten out. Trim off any excess skin, wash under cold running water and pat dry with kitchen paper.

Place the garlic, ground peppercorns, orange rind, basil, spring onions and chilli in a mini blender or pestle and mortar and work into a smooth paste. Transfer to a large plastic container with a lid and add the honey, sherry and olive oil. Season with salt and pepper and stir until well combined. Add the butterflied poussins and turn to coat them thoroughly in the mixture, then secure the lid and leave to marinate in the fridge for at least 4 hours or preferably overnight, shaking the container occasionally.

When ready to cook, either preheat the grill to medium–hot or the oven to 220°C (425°F), gas mark 7. Thread two metal skewers in a criss-cross fashion through each butterflied poussin, wiping off any excess marinade. This keeps them flat during cooking – it also makes them easier to handle when hot.

Arrange the poussins on a grill pan or a large roasting tin with a wire rack, and cook for 10–15 minutes on each side until cooked through and golden brown, basting occasionally with the leftover marinade. Leave to rest for a few minutes, then remove the skewers and arrange on warmed plates with some green salad.

Vietnamese-style Grilled Five-spice Chicken Thigh Salad (#ulink_48ee33e0-ad76-52ff-a24e-d2077d5e1136)

Serves 4

6 garlic cloves, peeled and sliced

1 large shallot, peeled and roughly chopped

1 tbsp minced or chopped fresh root ginger

4 tsp caster sugar

4 tbsp dark soy sauce

4 tbsp Thai fish sauce (nam pla) or light soy sauce

tsp Chinese five-spice powder

8 chicken thighs, with skin

2 tbsp sunflower oil

100g (4oz) green beans, trimmed and sliced into 2.5cm (1 in) lengths

275g (10oz) mixed salad leaves

1 small red pepper, halved, seeded and diced

225g (8oz) cherry plum tomatoes, halved or quartered

2–3 tbsp vinaigrette (see page 85)

salt and freshly ground black pepper

very fine shreds of carrot and long thin fresh chives, to garnish

Chicken thighs are not only cheaper than breasts but they can result in a much tastier dish. The secret of this recipe is in the slow cooking, which would leave a breast fillet tasteless and dry. When using thighs, you end up with crispy skin and succulent, well-flavoured flesh.

To make the marinade, place the garlic in a mini blender or a pestle and mortar, along with the shallot, ginger and sugar, then work to a paste. Transfer to a small bowl and whisk in the soy sauce, Thai fish sauce, five-spice powder and several grinds of black pepper.

Arrange the chicken thighs in a shallow, non-metallic dish and pour over the marinade, turning the meat until well coated. Cover and chill for at least 2 hours or up to 24 hours for best results, turning the chicken thighs several times in the marinade. Bring back to room temperature before cooking and wipe off any excess marinade with kitchen paper.

Heat a frying pan over a medium heat. Put the oil in the pan, then add the chicken thighs skin-side down. Cook for 20–30 minutes until the skin is golden and crispy. Don’t be tempted to touch them while they are cooking or to shake the pan – just leave them alone and they will cook beautifully.

When the chicken thighs are browned and the flesh is almost (but not quite) cooked through, turn them over and fry for another 5–6 minutes until completely cooked through and tender. Remove from the heat and leave to rest in a warm place for 5 minutes.

Plunge the green beans into a pan of boiling salted water for 1 minute until just tender, then drain and refresh under cold running water. Place the salad leaves in a large bowl with the blanched beans, red pepper and tomatoes. Add salt and pepper to taste and lightly dress the salad with vinaigrette. Toss well and divide between plates, then carve the chicken thighs into pieces and place on top. Garnish with the carrot shreds and chives.