Roasting-tin chicken korma
This all-in-one riff on the popular chicken korma is incredibly easy to make for mates, plus it’s creamy, fragrant, and rich. Ditch your takeaway for this roasting-tin wonder.
Prep 10 min
Cook 55 min
Serves 4
2 red onions, cut into wedges
2 tbsp oil
2 garlic cloves, crushed
1 thumb-sized piece ginger, peeled and grated
8 boneless and skinless chicken thighs, chopped into 5cm chunks
5 tbsp korma paste
500ml chicken or veg stock
70g ground almonds
1 tsp cardamom pods, crushed (optional)
100g spinach
2 heaped tbsp Greek yoghurt
Rice and naan, to serve
Heat the oven to 200C (180C fan/gas 6). Put the onions in the roasting tin with the oil and a pinch of salt and roast for 10 minutes. Stir through the garlic, ginger and chicken and cook for 10 minutes.
Combine the korma paste and stock in a measuring jug or bowl. Pour this into the roasting tin with the chicken and stir through the almonds and cardamom (if using), season. Roast uncovered for 30 minutes, then add the spinach and cook for five more minutes (check the chicken is cooked by chopping a piece in half – it should be white inside with the juices running clear). Once cooked, leave to sit out of the oven for five minutes, then stir through the yoghurt. Check for seasoning and serve with rice and naans if you like.
Soy butter mushroom noodle bowls
Deep bowls of noodles are a saviour when we need a hit of comfort and are strapped on time. These noodles combine soy, butter, and mushrooms for a slurpy bowl of goodness. Any leftovers can be eaten cold or reheated the next day.
Prep 5 min
Cook 10 min
Serves 2
60g unsalted butter
150g chestnut mushrooms, sliced
3 spring onions, sliced
2 pak choi, quartered
1 garlic clove, crushed
150g dried noodles (egg, ramen, or soba work well)
3 tbsp soy sauce
2 tbsp rice or white-wine vinegar
1 tbsp sesame seeds
Heat one tablespoon of the butter in a frying pan with a small glug of oil. When foaming, add the mushrooms and fry over a medium heat for five minutes or until beginning to turn golden brown. Add the spring onions, pak choi and garlic and cook for three minutes.
Cook the noodles according to package instructions. Drain, reserving a ladle of the cooking water. Add the remaining butter to the pan and warm everything through, splash in the soy and vinegar, add a small splash of water to loosen, then add the noodles and toss everything together. Serve in bowls topped with sesame seeds.
Chilli con carne and sweet potato pie
This pie combines that comforting home-cooked dish of chilli con carne with mounds of sweet potato mash. It can be made with beef mince, or can be easily adapted for a veggie/vegan alternative.
Prep 10 min
Cook 50 min
Serves 4
2 tbsp oil
1 onion, sliced
2 red peppers, sliced
400g beef mince or a veggie alternative
2 garlic cloves, crushed
3 tsp hot smoked paprika
2 tsp ground cumin
1 400g can mixed beans, black beans, or kidney beans
1 400g can chopped tomatoes
2 tbsp tomato puree
200ml beef or veg stock
½ bunch coriander, chopped
1kg sweet potatoes
30g butter
Heat the oil in an ovenproof pan over a medium heat. Add the onion and peppers to the pan and cook for five minutes. Add the mince and cook over a high heat for 7-10 mins or until nicely browned, stirring often. Add the garlic, two teaspoons of the paprika (save the rest for later!) and cumin and cook for two minutes. Add the beans, tomatoes, tomato puree and veg stock and bring to the simmer, cover, and cook for 15 minutes over a low heat, stirring occasionally to avoid sticking. Season generously and add half the coriander.
Peel and chop the potatoes into chunky pieces. Bring a large pan of lightly salted water to the boil. Add the potatoes and cook for 10 minutes or until tender enough to slice with a cutlery knife. Drain and mash with the remaining paprika and butter and season well. If your pan is ovenproof, spoon the mash directly on top of the chilli and smooth over with the back of a spoon, grill for 5-10 minutes or until starting to crisp and bubble around the edges. If your pan isn’t ovenproof, spoon the chilli mixture and mash into a pie dish or roasting tray and grill as per recipe. Serve with vegetables such as corn on the cob or broccoli or with rice and guacamole.
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