• Heat the oil in a casserole dish over low to medium heat and add the whole garam masala except the mace. The mace will be added right at the end.
• Once the whole garam masala has released its aroma, add the sliced onions and cook till the onions are golden brown.
• Add the garlic paste first and cook for a minute.
• Add the ginger paste and the powdered spices and cook for a couple of minutes sprinkling some water (1 tbsp) in order to stop the powdered spices from burning.
• Add the tomatoes and let the tomatoes work with the powdered spices till you see some oil separation around the edges.
• Now add the diced goat, season with salt. Coat the meat with mixture and stir for a further 5 minutes till the meat releases its juices. Now add a litre of water and cook over low to medium heat for an hour and a half.
• Check for the consistency of the sauce (should not be too thin). Add the fresh coriander leaves (4 sprigs) and the mace powder and remove from burner.
• Sprinkle with fresh coriander leaves for garnish before serving.
• Tip: A slow cooking process will ensure tender cooked meat.

• In a 3 qt saucepan over medium heat, melt butter.
• Add onions and saute for 5 minutes, or until onions have turned translucent.
• Add butternut squash and vegetable stock. Mix. Bring to a boil.
• Reduce heat to low. Cover and cook for 20 minutes.
• Sprinkle star anise and mix. Remove from heat.
• Careful spoon into a blender and blend on low speed.
• Pour the mixture back into the soup pot, and re-heat. Cook for 2-3 minutes on low heat.
• Pour into soup cups, garnish with sunflower seeds, some crushed black pepper, and a drizzle of cream.
• Serve with toasted sourdough slices.

• Mix ‘Grilled Chicken’ ingredients in a medium bowl. Spread on a cookie sheet and set aside.
• Pre-heat oven at 425 °F/ 218 ℃.
• Place cookie sheet in the oven and bake for 30 minutes. Flip the chicken pieces after 20 minutes.
• Meanwhile, in a 3-qt Dutch oven over medium heat, add all the ‘Tikka Masala Sauce’ ingredients.
• Bring to a boil and remove from heat.
• Puree the sauce in a blender and bring it back to the Dutch oven over medium heat.
• Add chicken pieces to the sauce and stir. Cook COVERED on low heat for 20 minutes. Adjust salt, if required.
• Add a couple of tablespoons of water if the curry is too thick.
• Serve with good quality garlic naan.

Fish:

• Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
• Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.

Lentils:

• Wash and drain the lentils well.
• In a medium saucepan over medium-high heat, soften the vegetables in a little oil.
• Add the garlic and spices and continue to cook for a further 5 minutes.
• Add the drained lentils and stir in the stock ½ cup (125 ml) at a time.
• Do not add the next ½ cup until all the last liquid has been absorbed to prevent over cooking.
• Taste the lentils as you go and stop cooking once they are cooked al’dente.

Salsa:

• In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
• Add the vinegar mix to the cucumber and the chopped mint.
• Toss it all together and set aside.
• Final Preparation and Assembly
• Preheat oven to 180 ℃ (350 ℉)
• In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
• Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish).
• While the fish cooks return the lentils to a medium flame and warm through.
• Add a touch more stock to ensure that they are a little moist on the outside, (you want them to be slightly sloppy).
• Arrange 4 deep serving plates and spoon an even amount of lentil mix into the base of each, place one piece of fish in the centre of the lentils and top the fish with a touch of the salsa, serve immediately and enjoy with a nice glass of white or even a light bodied beer.

• Slice the carrot, parsnip, and onion, place in a wok and cook with a drizzle of olive oil. Add the curry paste, coconut milk, chopped lemongrass, lentils, and 800 ml (roughly 3.5 cups) of water.
• Season to taste. Simmer until the lentils are fully cooked.
• Add the coriander leaves and lime juice when serving.

• For the curry sauce: peel the onions and apples and cut into large pieces. Cook covered, on a low heat in 50ml (1.7 fl oz) of water until soft and the water has evaporated.
• Add the curry paste, fish sauce, chopped lemongrass, soy sauce, brown sugar, and coconut milk and process in a vertical blender until creamy.
• Cut the chicken breast into thin strips and slice the zucchini, pepper, and mushrooms. Add everything to the pot with the sauce along with the bamboo shoots and baby corn. Let everything cook for 3-4 minutes once it has begun to boil.
• In another pot, boil 600ml (20 fl. oz) of salted water, then add the rinsed rice and cook on low heat until the water is gone.

• Mix together all the ingredients for the marinade and rub them over the lamb. Set aside to marinate for 20-30 minutes.
• Meanwhile, make the sauce. Heat the ghee or clarified butter in a heavy-based pan and add the cloves, cardamom and bay leaf.
• When they start to crackle, add the onions and cook on a medium heat until golden.
• Add the chillies and cook for 1-2 minutes.
• Then add the turmeric and salt and sauté briskly for a minute, taking care that the dry spices do not start to burn.
• Add the garlic paste and cook, stirring, for a couple of minutes.
• As soon as the fat starts to separate out at the side of the mixture, stir in the diced lamb.
• Cook for 4-5 minutes, until browned, then add three-quarters of the corn and all the yoghurt.
• Cook gently for about 30 minutes, stirring occasionally, until the corn is nearly mashed and the sauce is becoming very thick.
• Add the lamb stock, bring back to the boil, then add the ginger, coriander and the remaining corn.
• Reduce the heat to medium and simmer for 10 minutes.
• Check the seasoning and add the lemon juice.
• Heat the oil in a large ovenproof frying pan over a medium heat, add the lamb and sear for 4 minutes on each side.
• Transfer to an oven preheated to 180°c/350°F/gas mark 4 and roast for 6-7 minutes.
• Leave the meat to rest for 3-4 minutes, then cut into slices.

To Serve:

• Divide the sauce between 4 serving plates, place the lamb on top and serve.

• Heat 1 tablespoon of the oil in a saucepan.
• Add the cumin seeds and toss until they pop but don’t burn them.
• Add the onion seeds (kalonji) and a rough chopped red chilli and toss briefly.
• Add quartered and sliced potatoes raw.
• Toss in the oil and seeds making sure the potatoes are evenly dusted with the seeds.
• Add water to cover.
• Add mango powder (amchoor), a chopped fresh tomato, chopped fresh coriander, a green chilli and salt.
• Cover and simmer until the potatoes are soft and thoroughly cooked through breaking up gently so they thicken the water making a nice sauce.
• *The end consistency should be somewhat like a runny mashed potato but the slices of potato still visible.
• *Only a little oil is used to bring out the flavour of the seeds. You can be quite heavy with the seeds as the flavours will dilute in the sauce. The mango powder gives a lovely tangy flavour and then the potatoes simmer in all the juices of the herbs and tomatoes so none of the flavour is lost. Mango powder and onion seeds you should be able to get from any Indian supermarket.

Sauce

• Heat the oil in a pan and add fennel, onion, ginger and curry leaves stir and add turmeric, chilli and tomato.
• Cook until tomatoes are soft and add coriander stem along with the stock.
• Adjust the seasoning.
• Bring it to boil and simmer for 5-10min.
• Remove from the heat and blitz in hand blender.
• Pass it through the strainer.
• Heat the sauce in a pan and serve with Quail.

Quail

• Roughly mince the quail meat in a mixer and keep aside.
• Clean the wing and leg bone, cut the joints into two, you should be able to get 8no bones all together. Roast for few minutes and keep aside.
• Heat oil in a pan and saute onion until brown. Add ginger, curry leaves, turmeric chaat masala, amchoor powder, fennel powder, salt and fresh coriander and cook for a minute on a slow fire.
• Add this mixture to the quail meat and mix thoroughly together, adjust the seasoning.
• Now divide the mixture into eight equal size and reconstruct them into a quail leg, stick each leg with piece of bone so that it holds the shape.
• Heat little oil in a pan or griddle and sear the quail. Place on the roasting tray and roast for 3 to 4 minutes. Serve Hot with the sauce.

Cooked lentils:

• Rinse the lentils thoroughly to wash away any debris.
• In a small pot, add the lentils and 2–3 cups of water—this ensures that you won’t have to strain the lentils after cooking. Boil the lentils for about 20 minutes.
• After boiling the lentils, add a teaspoon of curry powder and salt to taste.

Dhal:

• Slice the garlic, ginger, and apio.
• In a wok, heat the oil and add the sliced garlic and ginger for flavor.
• After roasting the garlic and ginger, add the squash, apio, cardamom, and cinnamon stick.
• Add the canned tomatoes and enough water just to cover the squash.
• Boil everything until the water evaporates. Check if the squash is cooked—if you can pierce it with a fork, it is ready! Add salt and pepper to taste.

Plating:

• You can either mix the squash and the lentils or place them separately on the plate.

How to Prepare a Carrot and Ginger Lassi:

• The carrot and ginger lassi is very easy to prepare and will only take a few minutes. Below are the instructions.
• In a centrifuge juice extractor, juice the carrots and the ginger and chill well.
• Blend all the other ingredients and add the ginger-carrot juice. Blend until well frothy.

How to Prepare a Mango Lassi:

• Your favorite lassi recipe – the mango lassi – is super delicious and super easy to prepare. There’s only one thing to do, which is to blend all ingredients together.
• Blend all ingredients together until well frothy.

• Dry roast the whole spices individually and set them aside to cool before grinding them into a coarse aromatic mix.
• Heat the oil in a heavy bottomed pan, add the ginger and garlic, and sauté till soft and aromatic, followed by the desiccated coconut.
• Remove the spices and grind using a coffee grinder or a small mixer, to form a smooth paste, adding just enough water to form a paste.
• Add some more oil to a heavy bottomed pan and add the bay leaf followed by the curry leaves and sauté for 30 seconds.
• Add the diced onions and sauté till transparent.
• Add the coconut and ginger and garlic paste and mix well.
• Add the diced tomatoes, sprinkling with salt, and sauté for 3 to 4 mins.
• Add the ground spice mix, mixing in well to blend.
• Add the chicken pieces and mix well, ensuring all the pieces are well coated with the roast spice mix.
• Add just enough water to cover the meat and spice mix.
• Cook for another 10 mins on medium heat, adding water if required.
• Garnish with freshly chopped cilantro and serve hot.