Heat oil and fry:

When spitting add and fry onions, chilli and salt

When onions glassy add garlic and ginger and fry lightly

Seal Chicken/Beef/etc in mixture

Add water, simmer 1 hour
eat

Mix plain flour, cold water, banana, [sugar] to paste.
Leave to stand.
Can add coconut, yoghurt, etc.
fry shallow as for Scotch Pancakes.

Chop

• potatoes
• onions

into ½" cubes (wash off starch, fry now maybe).
Heat oil with

• cumin seeds
• bay leaves

When oil is hot add onions and fry till soft.
Put in

• 1 flat teaspoon turmeric (Haldi)
• 1 flat teaspoon ground cumin (Jeera)
• 1 flat teaspoon coriander (Danya)
• ½ flat teaspoon chilli powder
  
• 1 teaspoon salt

add potatoes.
Fry spuds till cooked. Add

• green chillies
• water
• tomato purée

Simmer

Heat oil, into hot oil put

• 4 cardamon (split)
• 2 sticks cinnamon
• 5 cloves

Fry for 30 seconds, add

• shredded cabbage

followed by

• 1 teaspoon salt
• 1 teaspoon turmeric
• little chilli powder
• little ground coriander

If pan goes dry add a little water, when properly mixed add a little water and simmer.

Make chicken curry whilst washing and sealing spud.
Add spud to simmer in chicken and simmer further 10-15 minutes.

Cook the potato? with cumin and bay leaves then add cabbage and continue with cabbage recipe.

Choose a tallish small saucepan. Heat the oil until quite hot (small bubbles rising) and throw in red chillies.
Then add onions and stir-fry for 1-2 minutes on high heat.
Lower heat and simmer very gently until soft with a lid on.
Raise heat and fry tomato slices till pulpy.
Reduce heat and add salt, haldi, chilli. Mix well.
Raise heat and add enough boiling water to come 1½" up the pan. Stir and bring to boil.

Pierce eggs with knife to let flavour in and add to pan, covering with gravy, cook gently for 15 minutes or so (you can also stir in 1 teasp of paprika to improve colour)

Then remove from heat and sprinkle creamed coconut on top
leave to melt then serve.

Melt block of (unsalted or slightly salted) butter in heavy pan, then turn heat right down and leave butter just hot (do not boil).
A crust of curds will form on top, when this turns brown sieve through muslin and store (best in fridge).
Ghee should have a toffee smell.

Boiled carrots mashed with butter and mustard oil. Dice don't slice the carrots for mashing.

Mix the powders into the pot of yoghurt in a bowl, add ginger and garlic, stir in meat, mix well and cover.

Heat oil and fry the cardamoms, cloves and cassia to get aroma.
Add onion, fry until soft, add salt and mix well.
Raise the heat, put in meat and fry until sealed.
Lower heat and cook very gently with lid on.
Some juice should be in the pan at this stage. If pan goes dry later add a little water, but with luck this will not be necessary.

Cook until tender (1-1½ hours).

Finely chop the onion, grate carrots and mix with the tin of tuna and condensed mushroom soup in a casserole dish. Season with a little salt and a generous amount of freshly ground black pepper.
Cover with the potatoes thinly sliced it's probably better (essential!) to par-boil the potatoes to ensure they soften sufficiently without burning .
Cover and cook in microwave for 15-20 mins or low oven (Gas Mark 4) til the potatoes are tender. (~60 min)

Grate cheese on top, raise temp (Gas 6-7) and bake until the cheese is golden (~10min).

Heat oil and fry 5 spices till they spit.
Add pots and fry, then cauli heads and fry
Add haldi and salt (chilli if required), stir in well, pan will probably go dry so add just a little water to almost cover bottom, stir and put lid on.

Cook gently, about 15 mins until tender.
Turn off heat, sprinkle in Garam Masala, mix well and let pan stand with lid on.

DO NOT REHEAT

Heat oil and fry seeds and chillies until aroma comes out.
Fry onions till soft, add salt and haldi
Add tomato purée, then the mackerel steaks, stir and fry, add a little water for gravy
Cook gently for about 15 mins.

Put Besam in a bowl with all the powders (incl. salt), add 3 Tablespoons cold water, mix well till smooth.
Stir in onions well, deep fry in 1-1½" of very hot oil (oil should be beyond bubbling stage and have current layers in it. Batter should rise and bubble)
Add teasps of batter mix then turn heat down a little. Fry till golden brown.
Dry on kitchen paper.

Can use instead of onions:

• Aubergine slices
• Cauliflower ½ heads
• Pumpkin slices
• Swede slices (very thin)

Cut 1 large, or preferably 2 small mackerel into 1" steaks don't fillet, cut through the bone, cut straight across the fish only
Coat open cuts in mackerel with Haldi and salt.
Heat oil almost covering bottom of a pan and fry onions and green chilli till soft.
Can use mustard oil, needs to be heated well till it smokes a little and goes pale.
Sprinkle powders on and mix well.

Keeping pan hot, fry fish pieces till sealed, cover (add a little water if necessary) and simmer 10-15 mins till cooked.

Turn heat off, add mustard and stir well, leave briefly and serve.

If using coriander leaves instead of mustard (1-2 Tblsps?) cook for a little after adding leaves.

DO NOT REHEAT

Heat oil, fry onion seeds until they fizz and aroma is released.
Keep pan hot, add greens, chilli and coriander, stir briskly.
Sprinkle on salt, stir and fry high heat for 3-5 mins till all water expelled and volume deteriorates

Melt

• 2 oz butter
• 1 Tablespoon oil

Sauté

• 1 small onion, chopped

Stir in

• 1 level Tbsp curry powder

and cook for further few mins to bring out flavour.
Add

• ¼ pt. chicken stock
• juice of 1 lemon
• 1 teaspoon tomato purée
• 2 Tablespoons apricot jam

Stir until boiling and simmer 5 mins. Draw off heat and strain or put through food processor.
When cold, stir in up to

• ½pt. mayonnaise

Quantity depends on consistency required.

• 3 Tablespoons cream

can be added if desired.

Place the raisins and rum in a bowl and leave to soak.
Place the egg yolks and sugar in a heatproof bowl and whisk, using an electric mixer, until thick and mousse-like.
Bring the single cream to just below boiling point and stir into the egg mixture.
Place the bowl over a pan of simmering water and stir until thickened.
Strain and cool.
Fold the double cream into the cooled custard mixture.
Transfer to a rigid freezerproof container, cover, seal and freeze for 2-3 hours until there is an inch of solid ice cream around the sides.
Mix well until smooth then stir in the rum and raisins.
Return to the freezer until firm.

Fry

• tsp panch puran
• 2 bay leaves
• whole red chillies

in

• 2 Tblsps oil with ghee to keep veg. soft
  

Add

• 1 lb cubed potatoes

fry well until sealed.
Add

• 2 large onions roughly chopped

fry until slightly frizzled
Add

• 1 tsp turmeric
• ½" ginger, finely chopped
• salt
• ¾ tsp chilli (or to taste)
• paprika at end to colour if desired

fry slightly, stir well.
Add small quantity of water until curry steams in pan.
Cover and simmer until soft.

Can add chopped swede after sealing pots

Mix to soft dough (dry - not wet), leave in fridge overnight.
Tear off into balls 1-1½" in diameter.
Roll into squares, fold into triangles, roll and fold into triangles several times.
Can add poppy or sesame seeds on last roll
Grill or fry on Griddle.

Put in a liquidiser the chopped beetroot, orange juice and rind, sugar, garlic and water. Whizz to a smooth purée (poss in 2 goes).
Cut up stewing steak into largish slices. Melt butter and oil together in a flameproof casserole or large saucepan on top of stove.
Stir meat in the melted fat and sprinkle on the ground ginger. Remove from heat and stir in the flour. Heat beetroot purée and stir into the beef.

If already using casserole, put on lid and cook in preheated oven Gas Mark 1 (275F, 140°C) for 2-2½ hours or until tender.
I started in pan, transfer to casserole.
Check for seasoning and add salt and pepper.
Just before serving, spoon soured cream over top.

Wash and trim

• 8 oz (250g) okra

without puncturing it. Put into a pan with

• 1½ medium tomatoes, skinned and chopped
• 1½ Tblsps lemon juice
• 1 Tblsp ghee
• 1½ Tblsps beef stock
• 1 rounded dessertspoon brown sugar
• 1½ rounded teaspoon fennel seeds
• ½ rounded teaspoon turmeric
• 1 rounded teaspoons ground coriander

Cover and simmer for 40 minutes.

Serve garnished with rings of

• green, yellow and red pepper.

Fry mustard seeds in oil, add butter (keeps veg. soft), fry cucumber well, simmer for some time with lid on.
When soft add ~tsp salt and ginger. Simmer ~5 mins.
Turn off heat and stir in mustard mixed with a little water.

Simply fry chopped cauliflower in five spices (panch puran), cover and simmer until soft.

Mix dry things together, rub in sunflower oil, add water until dry and plastic.

Knead for 10 mins, form dough into a ball, put drop of oil into palm of hand, cover ball of dough with oil, put in polythene bag, leave in warm place ~½ hr.

Knead 2 or 3 mins, twist off to make ~16 little balls then cover them on a plate with polythene.

Deep fry in 1½" oil - dough should rise and bubble.
Roll out the little balls into circular flat pancakes, drop into oil, push under and tap . Cook until light brown, turn over and drain in kitchen paper.

Stir or blend well together, place in oven at lowest temp for ~ 1 hour. Take straight out of oven into fridge.
Can add jam or grated dates and orange rind

Cut aubergine into large 3" pieces, salt open cuts and then wash to remove some bitterness. Dip in wholemeal salted flour I'd be tempted to add some spices - turmeric, chilli, that kind of thing! and fry in shallow oil.

Take the whole chicken and braise in water for ~20 mins. Drain, reserve stock and wipe dry.

For sauce, combine the remaining ingredients (except pepper) and heat to boiling point and simmer gently for 20 mins.

Score chicken's skin and pour aniseed sauce over it. Roast in a 300F oven for 2 hours, basting frequently with liquid from roasting pan.
Sprinkle with mild pepper before serving.

Joint and skin the chicken. Put the yoghurt in a bowl and stir in all the powders, ginger and garlic.
Mix the chicken pieces in, making sure they are covered. Leave for 3-4 hours (overnight is best).
Put a little oil in a grill pan and grill ~15 mins each side.

Hollow out a cabbage, removing all the stems and stalks.
Stuff (e.g. with the Roux Bros. Stuffed Tomatoes And Butter Sauce filling, but using bacon and brie instead of goat's cheese) and bake in oven, gas 6 for 1½ hours surrounded with red wine and olive oil covered tightly with foil.

Make a potato gratin with double cream mixed with brie?

Fry courgettes until browned (salt and drain first).
Fry onions and garlic then sliced (peeled) toms until pulpy.
Stir in courgettes, bake covered in fresh breadcrumbs dotted with butter ~½ hr gas 6.
Thanks Elizabeth!

Blanch cabbage for 1 minute.
Cut out heart (may need to tie up with string or foil).
Mix double cream and brie to paste, add grated nutmeg, few whole green peppercorns.
Season cabbage, stuff with mixture.
Steam 15 mins. The sauce runs into the cabbage, so fill well.
Sprinkling ground cumin on steamed cabbage is a nice mix.

If you bake them, heat gas 6 until skins are warm (a few mins) then serve or they will dry out and go hard.

Fry/sweat sliced leeks (and garlic?) or aubergines in butter until soft. Add a thick white sauce (made with cream?). Season (with white pepper).

Heat creamy Brie in oven until soft/just runny. Pour over hot cherries in Amaretto syrup. (add ice cream?)

Crush straws through a sieve, touch of lemon juice, garlic too.
Nice with avocados

Just throw the leaves into a salad.
Or make them into a pesto.
Or mash them into a flavoured butter.

Wild garlic tops/leaves - yum!
Steam as spinach - slightly slimy and collapses a great deal.

As served at Fishers restaurant on the Shore:
Chop raw wild garlic tops finely. Mash into potatoes. Probably needs some basil too. Maybe basil oil?

Roast

• whole aubergines

(in oven, in oil), peel, mash and cook with

• onions
• plenty garlic
• cashew nuts
• tomato
• spices
• yoghurt

[Maybe bake the aubergines?].
Very nice, pricked and roast in a little ghee.

Blanch cabbage (couple of mins), remove centre, stuff into tight earthenware pot. Pour in (& over) Rose Elliot's coconut sauce and bake at gas 4 for 1 hour.

You can make your own creamed coconut from puréeing some fresh coconut with milk and then boiling them up (for a while) straining out the coconut and reducing the coconut-flavoured milk to a paste consistency (you can add cream too!).
This produces a pleasant, if sweet, result but it is a lot of hassle.

Bake large flat mushrooms (stalks removed), heads of garlic, tomatoes (20-30 minutes) and aubergines (40 minutes).
Squeeze the garlic cloves when they are soft, crush the tomato flesh, slit open the aubergines. Smear the mushrooms with the garlic and tomatoes, and mash garlic and soft goat's cheese into the aubergine.

Cream the fat and sugar, add essence and flour, beat well with a wooden spoon.
Pipe the mixture into bun cases (or whatever).

Bake in moderate oven (325-350°F, gas Mark 3-4) for 20-25 minutes.
Add some jam (or whatever you fancy) when cool.

Cream butter and icing sugar til smooth. Work in flour and cornflour with wooden spoon until soft and light.
Pipe into bun cases.
Leave in fridge for 30 minutes.
Bake for 15-20 minutes at Gas Mark 4 (350°F).
Cool, dredge in icing sugar and add jam (or whatever).

Mix everything together with an enormous quantity of stale breadcrumbs and stuff the goose.

I have a memory of parboiling and chopping some parsnips, potatoes and sprouts, but I'm not sure if they went into the stuffing or something else. It's a thought I suppose.

Heat oven to gas mark 4

Layer the vegetables and turkey in an oven-proof casserole
Place all the sauce ingredients in a pan and bring to the boil, stirring continuously.
When the sauce has thickened, pour over the vegetables and turkey.
Cover and bake for 35 minutes.

Serve on a bed of boiled rice.

Mix flour and sugar in a bowl, rub in the butter
Knead well to form a smooth paste.
Make into 2 x 7" discs, 1" thick and bake in a moderate oven (325-350°F/Gas Mark 3-4) for 25-30 minutes until pale golden
Or
Make into fingers and bake in moderate oven (as above) for 20-25 mins.

Mix flour and salt in basin, lightly rub in the lard and margarine until the mixture looks like fine breadcrumbs (aerate by dribbling the mixture through your fingers).
Using a knife to cut and stir, mix with just enough very cold water to make a stiff paste.
Turn the dough on to a floured board or worktop and roll out.

Roll out the pastry and line patty tins.
Melt butter in a pan, add all the other ingredients and mix well.
Put a teaspoonful of mixture into each case.
Bake in a moderately hot oven (375-400°F/Gas Mark 5-6) for 15-20 minutes.

When cold, decorate with a little glacé icing and cherries.

Place the icing sugar in a basin and add the water.
Stir until smooth, add flavour and colouring as desired.
Use at once.

Cream the fat, gradually add icing sugar and cream together.
Add any flavouring and colouring.

Thoroughly cream together the butter and sugar, then gradually add the rum. Cream well to get a very smooth texture. Add grated nutmeg to taste.
Put into small pots or cartons and serve with hot or cold Christmas puddings.

Melt the plain chocolate very gently in a basin over a saucepan of very hot water, then add the icing sugar and the condensed milk. Stir well together off the heat. Add the rum essence - about ¾ of a teaspoon. Leave for an hour or so to cool and harden slightly, then roll into small balls and roll each one in the chocolate vermicelli.

Peel the onion and slice finely. Cut the pepper in half, discard the seeds, core and white pith, slice the pepper.
Place cornflour, paprika, ginger, 1 level teaspoon salt and a grind of pepper on a plate. Add cayenne pepper: ½ level teaspoon for a hot sauce, a pinch for a mild flavour. Coat pork in the seasoned cornflour.

Heat oil in a large frying pan. Fry pork quickly on both sides until lightly browned. Remove from the pan and place on a plate. Add onion to the pan and fry until lightly browned. Place on a plate.

Crumble the chicken extract cube into ¾ pint boiling water. Stir until dissolved then add to the pan, a little at a time, stirring. Stir in tomato ketchup and soy sauce. Bring to boil, replace meat in pan, cover with a lid or foil and cook over a low heat until pork is tender - about ½ hour.

Meanwhile cook rice in a large saucepan of boiling salted water. Test by pressing a grain between thumb and finger. Drain in a sieve or colander and rinse with boiling water. Place on a serving dish, arrange meat on top and keep warm. Blend remaining seasoned cornflour from the plate with a little water and stir into the sauce in the pan. Replace the onion and bring to a boil.

Place sliced pepper in a saucepan, cover with cold water and bring to the boil. Drain and add to sauce in the pan. Taste sauce and add more seasoning if necessary, then pour over the meat.

Serve with a green vegetable.

Use extra coffee for a malt-like cake.

Cook for ¾-1 hour at Gas mark 3-6 apparently!

Cauliflower florets, julienne carrots, sliced red onion and sliced garlic stir-fried in olive oil is a surprisingly tasty combination.