Turkey Curry

1 tbsp sunflower oil 1 large onion, sliced 1 green pepper, chopped 2 tbsp curry paste 2 garlic cloves, crushed 400g can chopped tomato 300g leftover turkey, diced 300g leftover cooked potato 2 tbsp mango chutney fresh coriander, chopped

Original recipe from Kate Greenwood here Note: I altered this recipe to add a butternut squash in replacement for some of the potatoes. Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins. Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.

Curry Paste: Korma

2 cloves garlic 1 thumb-sized piece fresh root ginger ½ teaspoon cayenne pepper 1 teaspoon garam masala ½ teaspoon sea salt 2 tablespoons groundnut oil 1 tablespoon tomato puree 2 fresh green chillies 3 tablespoons desiccated coconut 2 tablespoons ground almonds 1 small bunch fresh coriander 2 teaspoons cumin seeds 1 teaspoon coriander seeds

Original recipe from Jamie Oliver here First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

Chocolate Profiteroles

Serves 6-8 Profiteroles Butter for greasing 1 quantity choux pastry 1 egg, beaten 300ml whipping cream, whipped Wicked chocolate Icing 150g plain chocolate, chopped 150ml double cream Choux Pastry 60g butter 150ml water 75g plain flour , sifted 2 eggs, lightly beaten

Original recipe from Mary Berry here Profiteroles Butter a baking tray and sprinkle with water. Put 12 tablespoons of choux on the tray and brush with beaten eggs. Bake in a preheated over at 220oC for 10 minutes, then bake at 190oC for 20 minutes. Split each profiterole in half and cool on a rack. Make the wicked chocolate icing: gently melt the chocolate with the double cream in a bowl until smooth and shiny (take care not to let it get too hot). Sandwich the profiteroles together with the whipped cream, place on individual plates and drizzle with the chocolate icing. Basic Choux Pastry Put butter, cut into cubes, into a heavy saucepan with water, and heat until the butter melts. Bring to a boil Remove from the heat and add sifted plain flour and a pinch of salt. Stir vigorously until the mixture form into a soft ball. Leave to cool slightly, then gradually add 2 lightly beaten eggs, beating well between each addition, to form a smooth, shiny paste.

Yellow Rice

Serves 8 1 cup rice 1/4 cup raisins 6 whole cloves 1 tsp salt 1/2 tsp turmeric 1-2 thin slices ginger 625ml water 30g butter

Original recipe from Lannice Snyman here Combine the rice, raisins, cloves, salt, turmeric, ginger and water in a medium saucepan. Cover and simmer gently until the rice is tender and all the liquid has been absorbed. Add the butter, fluff up with a fork and discard the ginger. Tip into a warm bowl and serve hot.

Bobotie

Serves 6-8 1 slice white bread, crusts removed 300ml milk 30g butter 1 large onion, chopped 2 garlic cloves, crushed 1 kg beef mince 1 tbsp medium-hot curry powder 90g dried apricots, chopped 90g blanched almonds, chopped 2 tbsp chutney 1 tbsp lemon juice Salt/pepper 2 eggs 30g flaked almonds

Original recipe from Mary Berry here Put the bread into a shallow dish. Sprinkle over 2 tbsp of milk and leave to soak for 5 minutes. Meanwhile, melt the butter in a large frying pan and add garlic and onion, and cook gently for a few minutes until soft. Increase the heat, add the beef and cook for 5 minutes until browned. Add the curry powder and cook stirring for 2 minutes. Add the chopped apricots and almonds, the chutney, lemon juice, and salt and pepper to taste. Mash the bread and milk in a dish then stir into minced beef. Turn into a overproof dish and bake in preheated over at 180oC for 35 minutes. Break the eggs into a bowl and whisk in the milk and salt/pepper to taste. Pour over the beef mixture, sprinkle with almonds and bake for 25-30 minutes until the top is set.

Spiced lamb pilaf

Serves 6 2 tbsp vegetable oil 1 large onion, chopped 3 garlic cloves, chopped 4 cloves 8 cardamom pods, crushed 2 tsp turmeric 1 large cinnamon stick 2 lamb stock cubes 450g basmati rice 500g lamb leftovers 100g raisins 5 spring onions, sliced 3 tomatoes, deseeded/chopped some parsley, chopped some coriander, chopped 50g flaked almonds 200ml natural yogurt

Original recipe from BBC Food here Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins. Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed. Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.

Jam Doughnuts

Makes 16 doughnuts 500g strong white flour 30g butter 90g caster sugar 1 x 7g sachet fast acting yeast 90ml milk 90ml very hot water 2 eggs, beaten Sunflower oil for deep frying 150g raspberry jam 125g caster sugar 2 tsp ground cinnamon

Original recipe from Mary Berry here Put the flour into a large bowl and rub in the butter with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and yeast, and make a well in the middle. Mix in the milk and hot water mixed together. Pour the eggs into the well and mix with the flour, adding enough milk and water to make a smooth dough. Knead the dough on a lightly floured surface until smooth and elastic. Shape into a round and place in a lightly oiled bowl. Cover with oiled cling film and leave in a warm place for 1-1½ hours until the dough doubles in size. Turn out on to a lightly floured surface and knock back with the fists. Knead for 2-3 minutes until smooth. Divide the dough into 16 pieces. Shape each one into a ball then flatten slightly. Fill the doughnuts with 1tsp raspberry jam each. Gather the edges of the dough over the jam and pinch to seal. Place the doughnuts on oiled baking tray, cover with oiled cling film and leave to rise in a warm place for 30 minutes. Heat the oil in a deep fat fryer to 160 oC and cook the doughnuts in batches for 5 minutes until golden. Drain, toss in sugar and cinnamon and serve warm.