FOOD + DRINK
SEASONAL IN Spring cont .
Lamb biryani ( 6 )
Ingredients :
• 400g lamb neck , cut into small cubes
• 4 garlic cloves , grated
• 1tbsp , finely grated ginger
• 1tbsp sunflower oil
• 1 large onion , chopped
• 1tbsp cumin seeds
• 1tbsp nigella seeds
• 1tbsp Madras spice paste
• 200g basmati rice , rinsed well
• 8 curry leaves
• 400ml good-quality lamb or chicken stock
• 100g paneer , chopped
• 200g spinach , cooked and water squeezed out
To serve :
• Chopped coriander
• Sliced green chilies
• Plain yogurt
Method :
1 . Toss the lamb in a bowl with the garlic , ginger and a large pinch of salt . Marinate in the fridge overnight or for at least a couple of hours .
2 . Heat the oil in a casserole dish . Fry the lamb for 5-10 mins until starting to brown . Add the onion , cumin seeds and nigella seeds , and cook for 5 mins until starting to soften . Stir in the curry paste , then cook for 1 min more .
Scatter in the rice and curry leaves , then pour over the stock and bring to the boil . Meanwhile , heat oven to 180 ° C .
3 . Stir in the paneer , spinach and some seasoning . Cover the dish with a tight lid of foil , then put the lid on to ensure it ’ s well sealed . Cook in the oven for 20 mins , then leave to stand , covered , for 10 mins . Bring the dish to the table , remove the lid and foil , scatter with the coriander and chilies and serve with yogurt on the side .
Cod with bacon , lettuce and peas ( 2 )
Ingredients :
• 2tsp sunflower oil
• 2 rashers smoked streaky bacon , cut into small pieces
• 1 shallot or small onion , very finely sliced
• 1 garlic clove , crushed
• 2 x 140g / 5oz thick skinless cod fillets
• 140g frozen peas
• 200ml chicken stock
• 2 Little Gem lettuces , thickly shredded
• 2tbsp crème fraîche
• 2 thick slices crusty wholegrain bread , to serve
Method :
1 . Heat the sunflower oil in a medium nonstick frying pan . Add the bacon , shallot or onion , and garlic . Cook gently , stirring for 2 mins , then push to one side of the pan .
2 . Season the cod with ground black pepper . Fry in the pan for 2 mins , then turn over . Add the peas and stock , and bring to a simmer . Cook over a medium heat for a further 2 mins , then add the lettuce and crème fraîche .
3 . Cook for a couple mins more , stirring the vegetables occasionally , until the fish is just cooked and the lettuce has wilted . Serve with bread to mop up the broth .
98