A little inspiration.
A lovely meal.

Ingredients

• 600 g halal boneless chicken thighs, diced
• 1 onion, chopped
• 2 garlic cloves, crushed
• 15 g ginger, grated
• 1 tbsp rapeseed oil
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 400 g tinned chopped tomatoes
• 150 ml water
• 100 g natural yoghurt
• 300 g basmati rice

Method

1. Soften the onion in oil in a saucepan for 8 minutes. Stir in garlic, ginger and spices for 1 minute.
2. Add chicken and stir for 5 minutes. Add tomatoes and water; bring to a simmer.
3. Cover loosely and simmer for 25 minutes, stirring occasionally, until the chicken is thoroughly cooked. Add a splash of water if needed.
4. Meanwhile, cook rice following its packet. Take the curry off the heat, stir in yoghurt and serve with rice.

Ingredients

• 600 g halal boneless chicken thighs, diced
• 300 g basmati rice
• 2 onions, sliced
• 2 garlic cloves, crushed
• 15 g ginger, grated
• 2 tbsp rapeseed oil
• 100 g natural yoghurt
• 400 g tinned chopped tomatoes
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• 100 ml water
• 15 g fresh coriander, chopped

Method

1. Rinse rice. Cook it in boiling water following its packet until just tender, then drain.
2. Meanwhile fry onions in oil in a large lidded pan for 10 minutes. Add garlic, ginger and ground spices; stir for 1 minute.
3. Add chicken, tomatoes and water. Cover loosely and simmer for 25 minutes, stirring, until chicken is thoroughly cooked. Stir in yoghurt off the heat.
4. Spread cooked rice over the chicken. Cover and heat very gently for 5 minutes; do not let the base catch. Scatter coriander over and serve.

Ingredients

• 800 g halal boneless chicken thighs
• 800 g potatoes, cut into 2 cm chunks
• 2 peppers, cut into strips
• 1 onion, cut into wedges
• 1 lemon, juice and zest
• 2 garlic cloves, crushed
• 2 tbsp olive oil
• 1 tsp dried oregano

Method

1. Heat oven to 200°C / 180°C fan. Toss potatoes with half the oil in a large roasting tin; roast for 20 minutes.
2. Mix remaining oil, lemon juice and zest, garlic and oregano. Coat chicken, peppers and onion, using a separate bowl for the raw chicken.
3. Add chicken and vegetables to the potatoes in a single layer. Roast for 30 minutes, turning vegetables halfway.
4. Check the thickest chicken pieces are thoroughly cooked and potatoes are tender; continue cooking if needed. Divide everything between plates.

Ingredients

• 800 g halal boneless chicken thighs
• 1 lemon, juiced
• 2 tbsp olive oil
• 3 garlic cloves, crushed
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 0.25 tsp chilli flakes

Method

1. Mix lemon juice, oil, garlic, paprika, oregano and chilli in a bowl. Coat the chicken, cover and refrigerate for 20 minutes.
2. Heat oven to 200°C / 180°C fan. Put chicken in a roasting tin in one layer; pour over the marinade.
3. Roast for 30–35 minutes, turning halfway, until thoroughly cooked through. Use a clean plate and utensils to serve.
4. Serve as a chicken main. Rice, salad or chips are optional accompaniments and are not included in the quantities.

Ingredients

• 600 g halal chicken breast, thinly sliced
• 2 peppers, sliced
• 1 onion, sliced
• 2 garlic cloves, crushed
• 2 tbsp rapeseed oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 lime, juiced
• 8 halal-suitable flour tortillas
• 200 g halal-suitable tomato salsa
• 100 g lettuce, shredded

Method

1. Mix chicken with garlic, paprika, cumin, lime and half the oil.
2. Fry onion and peppers in the remaining oil for 8 minutes, then lift onto a plate.
3. Fry chicken in the hot pan in two batches for 8–10 minutes per batch, until thoroughly cooked. Return vegetables and the first batch to the pan to heat through.
4. Warm tortillas following their packet. Fill with chicken, vegetables, salsa and lettuce, then roll up.

Ingredients

• 600 g halal chicken breast, cut into 3 cm cubes
• 100 g natural yoghurt
• 1 tbsp lemon juice
• 2 garlic cloves, crushed
• 15 g ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 0.5 tsp turmeric
• 1 tbsp rapeseed oil

Method

1. Mix yoghurt, lemon, garlic, ginger, spices and oil. Coat chicken and refrigerate, covered, for 30 minutes.
2. Soak wooden skewers in water for 30 minutes, or use metal skewers. Heat oven to 220°C / 200°C fan.
3. Thread chicken onto skewers with small gaps. Lay on a rack over a roasting tin.
4. Bake for 20–25 minutes, turning halfway, until the centre of the chicken is thoroughly cooked. Serve as a chicken main; wraps or rice are optional extras.

Ingredients

• 300 g dried pasta
• 300 g broccoli, small florets
• 500 g halal chicken breast, diced
• 1 tbsp rapeseed oil
• 25 g butter
• 25 g plain flour
• 500 ml milk
• 100 g halal-suitable vegetarian cheddar, grated

Method

1. Heat oven to 200°C / 180°C fan. Boil pasta following its packet, adding broccoli for the final 4 minutes, then drain.
2. Meanwhile fry chicken in oil for 10–12 minutes until thoroughly cooked.
3. In a saucepan melt butter; stir in flour for 1 minute. Gradually whisk in milk and simmer for 3 minutes until thickened. Stir in half the cheese.
4. Mix sauce, chicken, pasta and broccoli in a 2.5 litre oven dish. Top with remaining cheese and bake for 20 minutes until bubbling and golden.

Ingredients

• 600 g halal boneless chicken thighs, diced
• 2 leeks, washed and sliced
• 1 tbsp rapeseed oil
• 25 g butter
• 30 g plain flour
• 250 ml halal-certified chicken stock
• 150 ml milk
• 320 g halal-suitable vegetarian puff pastry
• 1 tbsp milk, for brushing

Method

1. Heat oven to 200°C / 180°C fan. Fry leeks in oil and butter in a large pan for 8 minutes. Add chicken and cook for 10 minutes, stirring.
2. Stir in flour for 1 minute. Gradually add stock and milk; simmer for 10 minutes until thick and chicken is thoroughly cooked.
3. Spoon into a 1.5 litre pie dish. Cover with pastry, trim, press the rim and cut a steam slit. Brush with the extra milk.
4. Bake for 25–30 minutes until the pastry is risen and golden and filling is piping hot.

Ingredients

• 700 g halal boneless chicken thighs, cut into 4 cm pieces
• 2 tbsp rapeseed oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 20 g ginger, grated
• 400 g fresh tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp turmeric
• 0.5 tsp mild chilli powder
• 1 green chilli, sliced
• 100 g natural yoghurt
• 1 tsp garam masala
• 15 g fresh coriander, chopped

Method

1. Heat oil in a karahi or wide frying pan. Fry the onion for 6 minutes, then add garlic and ginger for 1 minute.
2. Add chicken and fry for 5 minutes, turning, until sealed all over.
3. Add tomatoes and ground spices except the garam masala. Cook uncovered over medium heat for 15 minutes, stirring often, until the tomatoes break down into a thick sauce.
4. Lower the heat and stir in the yoghurt a spoonful at a time with the green chilli. Simmer for 5 minutes until the chicken is thoroughly cooked.
5. Sprinkle over garam masala and coriander. Naan or rice are optional accompaniments and are not included in the quantities.

Ingredients

• 600 g halal boneless chicken thighs, diced
• 1 tbsp rapeseed oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 15 g ginger, grated
• 1 tsp ground coriander
• 1 tsp ground cumin
• 0.5 tsp turmeric
• 0.5 tsp ground cardamom
• 50 g ground almonds
• 200 ml water
• 150 g natural yoghurt
• 300 g basmati rice

Method

1. Soften the onion in oil for 8 minutes. Stir in garlic, ginger and spices for 1 minute.
2. Add chicken and stir for 5 minutes. Stir in ground almonds and water; bring to a simmer.
3. Cover loosely and simmer for 20 minutes, stirring occasionally, until the chicken is thoroughly cooked. Meanwhile, cook rice following its packet.
4. Take the pan off the heat and stir in the yoghurt. Warm through gently without boiling, then serve with rice.

Ingredients

• 700 g halal boneless chicken thighs
• 75 g natural yoghurt, for the marinade
• 1 lemon, juiced
• 2 tbsp olive oil
• 3 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp paprika
• 0.5 tsp turmeric
• 0.5 tsp ground cinnamon
• 150 g natural yoghurt, for the sauce
• 4 halal-suitable flatbreads
• 100 g lettuce, shredded
• 2 tomatoes, sliced
• 150 g cucumber, sliced

Method

1. Mix the marinade yoghurt with half the lemon juice, the oil, two-thirds of the garlic and the spices. Coat the chicken, cover and refrigerate for 30 minutes.
2. Heat oven to 220°C / 200°C fan. Spread chicken on a lined tray in one layer and roast for 25–30 minutes, turning halfway, until thoroughly cooked and charred at the edges.
3. Meanwhile mix the sauce yoghurt with the remaining lemon juice and garlic.
4. Rest chicken for 5 minutes, then slice on a clean board. Warm flatbreads following their packet and fill with lettuce, tomatoes, cucumber, chicken and sauce.

Ingredients

• 800 g halal boneless chicken thighs
• 1 tbsp olive oil
• 2 onions, sliced
• 3 garlic cloves, crushed
• 15 g ginger, grated
• 1 tsp turmeric
• 1 tsp ground cumin
• 0.5 tsp ground cinnamon
• 400 ml halal-certified chicken stock
• 1 lemon, zest and juice
• 100 g pitted green olives
• 15 g fresh coriander, chopped
• 300 g couscous
• 400 ml boiling water

Method

1. Brown the chicken in oil in a large lidded casserole for 8 minutes, in batches if needed. Lift onto a clean plate.
2. Fry onions in the same pan for 8 minutes. Stir in garlic, ginger and spices for 1 minute.
3. Return the chicken with stock and lemon zest. Cover and simmer gently for 30 minutes until the chicken is thoroughly cooked.
4. Add olives and lemon juice and simmer uncovered for 5 minutes. Meanwhile pour boiling water over couscous in a heatproof bowl, cover for 10 minutes, then fluff.
5. Scatter coriander over the tagine and serve with couscous.

Ingredients

• 300 g basmati rice
• 600 g halal boneless chicken thighs, cut into large pieces
• 2 tbsp rapeseed oil
• 2 onions, thinly sliced
• 2 garlic cloves, crushed
• 15 g ginger, grated
• 1 tsp cumin seeds
• 4 green cardamom pods
• 4 cloves
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp black peppercorns
• 600 ml water

Method

1. Rinse the rice until the water runs clear, then soak it in cold water for 20 minutes.
2. Use a large heavy lidded saucepan. Fry onions in oil for 12 minutes until golden. Add the whole spices for 1 minute, then garlic and ginger for 1 minute.
3. Add chicken and stir for 5 minutes. Pour in the water, bring to a boil, then cover and simmer for 20 minutes until the chicken is thoroughly cooked.
4. Drain the rice and stir it into the pan. Bring back to a boil, cover tightly and cook on the lowest heat for 15 minutes.
5. Turn off the heat and leave covered for 10 minutes. Check the rice is tender, fluff gently and remove whole spices as you serve.

Ingredients

• 600 g halal boneless chicken thighs, diced
• 100 g natural yoghurt
• 3 garlic cloves, crushed
• 20 g ginger, grated
• 1 tsp ground cumin
• 1 tsp paprika
• 0.5 tsp turmeric
• 30 g butter
• 1 onion, finely chopped
• 400 g passata
• 100 ml water
• 100 ml single cream
• 1 tsp garam masala
• 300 g basmati rice

Method

1. Mix the yoghurt with a third of the garlic and ginger, the cumin, paprika and turmeric. Coat the chicken, cover and refrigerate for 30 minutes.
2. Melt butter in a large pan and soften the onion for 8 minutes. Add the remaining garlic and ginger for 1 minute.
3. Add passata and water and simmer for 10 minutes.
4. Add the chicken with its marinade. Simmer gently uncovered for 20 minutes, stirring, until the chicken is thoroughly cooked. Meanwhile cook rice following its packet.
5. Stir in the cream and garam masala and heat gently for 2 minutes without boiling. Serve with rice.

Ingredients

• 600 g halal chicken breast, cut into strips
• 2 tbsp rapeseed oil
• 1 tsp cumin seeds
• 1 onion, cut into chunks
• 2 peppers, cut into chunks
• 2 garlic cloves, crushed
• 15 g ginger, grated
• 1 tsp ground coriander
• 0.5 tsp turmeric
• 0.5 tsp mild chilli powder
• 1 green chilli, sliced
• 400 g tinned chopped tomatoes
• 1 tsp garam masala
• 15 g fresh coriander, chopped
• 300 g basmati rice

Method

1. Heat half the oil and brown the chicken in batches for 6–8 minutes. Lift onto a clean plate; it will finish cooking later.
2. Heat the remaining oil and fry cumin seeds for 30 seconds. Add onion and peppers and fry over high heat for 5 minutes so they keep some crunch.
3. Stir in garlic, ginger and ground spices except the garam masala for 1 minute. Add tomatoes and green chilli and simmer for 8 minutes.
4. Return the chicken and its juices and simmer for 8–10 minutes until thoroughly cooked. Meanwhile cook rice following its packet.
5. Stir in garam masala and coriander and serve with rice.

Ingredients

• 300 g basmati rice
• 700 g halal boneless chicken thighs
• 2 tbsp rapeseed oil
• 2 onions, finely chopped
• 3 garlic cloves, crushed
• 2 tomatoes, chopped
• 1 carrot, grated
• 2 tbsp tomato purée
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp ground cinnamon
• 0.5 tsp ground cardamom
• 0.5 tsp turmeric
• 0.5 tsp ground black pepper
• 2 bay leaves
• 600 ml halal-certified chicken stock
• 30 g raisins
• 30 g flaked almonds

Method

1. Rinse the rice until the water runs clear, then soak it in cold water for 20 minutes.
2. Use a large heavy lidded saucepan. Brown the chicken in oil for 8 minutes and lift onto a clean plate. Fry onions in the same pan for 8 minutes, then garlic for 1 minute.
3. Add tomatoes, carrot, purée, ground spices and bay leaves and cook for 3 minutes. Return the chicken with the stock, bring to a boil, cover and simmer for 20 minutes until the chicken is thoroughly cooked.
4. Lift the chicken onto a clean plate. Drain the rice and stir it into the pan with the raisins. Bring to a boil, lay the chicken on top, cover tightly and cook on the lowest heat for 15 minutes.
5. Turn off the heat and leave covered for 10 minutes. Meanwhile toast the almonds in a dry frying pan for 2–3 minutes. Fluff the rice, scatter over almonds and serve with the chicken.

Ingredients

• 600 g halal boneless chicken thighs, diced
• 1 tbsp rapeseed oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 15 g ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp turmeric
• 0.5 tsp mild chilli powder
• 200 g tinned chopped tomatoes
• 150 ml water
• 250 g spinach
• 1 tsp garam masala
• 300 g basmati rice

Method

1. Soften the onion in oil for 8 minutes. Stir in garlic, ginger and ground spices except the garam masala for 1 minute.
2. Add chicken and stir for 5 minutes. Add tomatoes and water, cover loosely and simmer for 15 minutes, stirring occasionally.
3. Meanwhile cook rice following its packet. Stir the spinach into the curry in handfuls and cook for 4–5 minutes until wilted and the chicken is thoroughly cooked.
4. Stir in garam masala and serve with rice.

Ingredients

• 500 g halal beef mince
• 1 onion, diced
• 2 carrots, diced
• 1 tbsp rapeseed oil
• 2 tbsp tomato purée
• 1 tbsp plain flour
• 350 ml halal-certified beef stock
• 800 g potatoes, peeled and diced
• 100 ml milk
• 25 g butter

Method

1. Fry onion and carrots in oil for 8 minutes. Add mince and brown for 8 minutes, breaking up lumps.
2. Stir in purée and flour, then stock. Simmer uncovered for 20 minutes until vegetables are tender and sauce is thick.
3. Meanwhile boil potatoes for 15–20 minutes until soft. Drain and mash with milk and butter. Heat oven to 200°C / 180°C fan.
4. Put meat in a 2 litre oven dish, cover with mash and roughen the top with a fork. Bake for 25 minutes until golden and piping hot.

Ingredients

• 500 g halal lamb mince
• 1 onion, diced
• 2 carrots, diced
• 1 tbsp rapeseed oil
• 2 tbsp tomato purée
• 500 ml halal-certified lamb stock
• 900 g potatoes, peeled and diced
• 75 ml milk
• 30 g butter

Method

1. Fry onion and carrots in oil for 8 minutes. Add lamb and brown for 8 minutes, breaking up lumps.
2. Stir in purée and stock. Simmer uncovered for 35–40 minutes until thick, stirring occasionally.
3. Meanwhile boil potatoes for 15–20 minutes. Drain and mash with milk and butter. Heat oven to 200°C / 180°C fan.
4. Put lamb in a 2 litre oven dish, spread mash over it and bake for 20–25 minutes until golden and piping hot.

Ingredients

• 500 g halal beef mince
• 1 onion, chopped
• 1 pepper, diced
• 2 garlic cloves, crushed
• 1 tbsp rapeseed oil
• 2 tsp ground cumin
• 1 tsp paprika
• 0.5 tsp mild chilli powder
• 400 g tinned chopped tomatoes
• 240 g tinned kidney beans, drained and rinsed
• 200 ml water
• 300 g rice

Method

1. Soften onion and pepper in oil for 8 minutes. Add garlic, cumin, paprika and chilli; stir for 1 minute.
2. Add mince and fry for 8 minutes, breaking up lumps, until browned.
3. Add tomatoes, beans and water. Simmer uncovered for 25 minutes until thick and mince is thoroughly cooked; stir regularly.
4. Meanwhile cook rice following its packet. Divide rice and chilli between bowls.

Ingredients

• 500 g halal beef mince
• 1 egg
• 40 g breadcrumbs
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp dried oregano
• 1 tbsp olive oil
• 500 g passata
• 100 ml water
• 300 g spaghetti

Method

1. Heat oven to 200°C / 180°C fan. Mix beef, egg, breadcrumbs and half the oregano; form about 4 meatballs per serving.
2. Place on a lined baking tray and bake for 20–25 minutes until thoroughly cooked through.
3. Meanwhile soften onion in oil for 8 minutes. Add garlic for 1 minute, then passata, water and remaining oregano. Simmer for 15 minutes.
4. Cook spaghetti following its packet. Add cooked meatballs to the hot sauce and serve over drained pasta.

Ingredients

• 500 g halal lamb mince
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 2 tsp ground coriander
• 10 g mint, finely chopped
• 4 halal-suitable flatbreads
• 100 g lettuce, shredded
• 2 tomatoes, chopped
• 150 g natural yoghurt

Method

1. Heat oven to 220°C / 200°C fan. Mix lamb, garlic, cumin, coriander and mint with clean hands.
2. Shape into 2 short, evenly sized koftas per serving and place on a lined baking tray.
3. Bake for 15–20 minutes, turning halfway, until thoroughly cooked through. Warm flatbreads following their packet.
4. Fill flatbreads with lettuce, tomatoes and koftas. Spoon over yoghurt and serve.

Ingredients

• 500 g halal stewing lamb, diced
• 1 onion, chopped
• 2 carrots, sliced
• 2 garlic cloves, crushed
• 1 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 400 g tinned chopped tomatoes
• 400 ml halal-certified lamb stock
• 240 g tinned chickpeas, drained
• 100 g dried apricots, chopped

Method

1. Brown lamb in oil in a heavy lidded saucepan for 8 minutes. Add onion and carrots; cook for 5 minutes.
2. Stir in garlic, cumin and cinnamon for 1 minute. Add tomatoes and stock and bring to a simmer.
3. Cover and simmer gently for 90 minutes, stirring occasionally. Add a little water if the sauce dries out.
4. Add chickpeas and apricots; simmer for another 15 minutes, or until lamb is tender and everything is piping hot. Serve as a stew; bread or couscous is optional.

Ingredients

• 500 g halal lamb mince
• 1 tbsp rapeseed oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 15 g ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp turmeric
• 0.5 tsp mild chilli powder
• 200 g tinned chopped tomatoes
• 150 ml water
• 200 g frozen peas
• 1 tsp garam masala
• 300 g basmati rice

Method

1. Soften the onion in oil for 8 minutes. Add garlic and ginger for 1 minute.
2. Add mince and fry for 8 minutes, breaking up lumps, until browned. Carefully spoon away excess fat, then stir in ground spices except the garam masala for 1 minute.
3. Add tomatoes and water and simmer uncovered for 15 minutes, stirring regularly. Meanwhile cook rice following its packet.
4. Stir in peas and cook for 5 minutes until hot and the mince is thoroughly cooked. Stir in garam masala and serve with rice.

Ingredients

• 600 g halal stewing lamb, diced
• 2 tbsp rapeseed oil
• 2 onions, sliced
• 3 garlic cloves, crushed
• 20 g ginger, grated
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 0.5 tsp mild chilli powder
• 400 g tinned chopped tomatoes
• 600 ml water
• 500 g potatoes, peeled and cut into large chunks
• 1 tsp garam masala
• 15 g fresh coriander, chopped

Method

1. Fry onions in oil in a heavy lidded saucepan for 10 minutes until golden. Add lamb and brown for 8 minutes.
2. Stir in garlic, ginger and ground spices except the garam masala for 1 minute. Add tomatoes and cook for 5 minutes.
3. Pour in the water, cover and simmer gently for 60 minutes, stirring occasionally.
4. Add potatoes, cover and simmer for 25–30 minutes until the lamb is tender and potatoes are cooked through. Add a little water if the sauce gets too thick.
5. Stir in garam masala and scatter coriander over. Chapati or rice is an optional accompaniment.

Ingredients

• 800 g halal beef shin, cut into large chunks
• 3 tbsp rapeseed oil
• 2 onions, thinly sliced
• 3 garlic cloves, crushed
• 20 g ginger, grated
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 0.5 tsp ground fennel
• 0.5 tsp turmeric
• 0.5 tsp mild chilli powder
• 1 tsp garam masala
• 1200 ml water
• 30 g plain or chapati flour
• 100 ml cold water, for the flour
• 15 g ginger, cut into thin matchsticks, to serve
• 15 g fresh coriander, chopped
• 1 lemon, cut into wedges

Method

1. Fry onions in oil in a large heavy lidded pan for 12 minutes until golden. Lift out half and set aside for serving.
2. Add beef and brown for 8 minutes. Stir in garlic, grated ginger and all the ground spices for 1 minute.
3. Pour in the water and bring to a boil. Cover and simmer on the lowest heat for about 2½ hours until the beef is very tender. Check every 30 minutes and add water if needed.
4. Whisk flour with the cold water until smooth. Stir it gradually into the stew and simmer for 15 minutes, stirring, until thickened and the floury taste has gone.
5. Serve topped with the reserved onions, ginger matchsticks, coriander and lemon. Naan is an optional accompaniment.

Ingredients

• 800 g halal stewing beef, cut into 4 cm cubes
• 2 onions, roughly chopped
• 4 garlic cloves
• 30 g ginger, roughly chopped
• 2 lemongrass stalks, white parts sliced
• 2 tbsp rapeseed oil
• 1 tsp mild chilli powder
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp ground coriander
• 400 ml coconut milk
• 200 ml water
• 1 cinnamon stick
• 4 dried lime leaves
• 40 g desiccated coconut
• 1 tsp brown sugar
• 300 g jasmine rice

Method

1. Blend onions, garlic, ginger and lemongrass with a little of the measured water into a smooth paste.
2. Fry the paste in oil in a heavy pan for 8–10 minutes, stirring, until fragrant and darker. Stir in the ground spices for 1 minute, then add beef and stir for 5 minutes.
3. Add coconut milk, the remaining measured water, cinnamon and lime leaves. Simmer uncovered on low heat for 2 hours, stirring more often as the sauce thickens.
4. Toast the coconut in a dry frying pan for 3–4 minutes, stirring, until golden. Stir it into the rendang with the sugar and cook for 15 minutes until the sauce clings to the beef and the beef is tender.
5. Cook rice following its packet. Remove the cinnamon and lime leaves and serve the rendang with rice.

Ingredients

• 50 g chana dal (split chickpeas)
• 100 g bulgur wheat
• 50 g red lentils, rinsed
• 500 g halal boneless lamb shoulder, diced
• 2 tbsp rapeseed oil
• 2 onions, thinly sliced
• 3 garlic cloves, crushed
• 20 g ginger, grated
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 0.5 tsp mild chilli powder
• 1500 ml water
• 1 tsp garam masala
• 15 g fresh coriander, chopped
• 10 g mint leaves, chopped
• 1 lemon, cut into wedges

Method

1. Rinse the chana dal and soak it in cold water for 1 hour, then drain.
2. Fry onions in oil in a large heavy lidded pan for 12 minutes until golden; set half aside for serving. Brown the lamb for 8 minutes, then stir in garlic, ginger and ground spices except the garam masala for 1 minute.
3. Add two-thirds of the measured water. Cover and simmer gently for 90 minutes until the lamb is very tender.
4. Meanwhile simmer chana dal, bulgur and lentils in the remaining third of the measured water in a covered saucepan for 45 minutes, stirring often, until very soft. Add water if it dries out.
5. Lift out the lamb and shred it with two forks. Return it to the pan with the grain mixture. Off the heat, briefly blend with a hand blender, keeping its head submerged, until thick and creamy but still textured.
6. Simmer on low heat for 20 minutes, stirring often and adding water if needed. Stir in garam masala and serve with the reserved onions, coriander, mint and lemon.

Ingredients

• 600 g halal beef rump steak, cut into 1.5 cm cubes
• 2 tbsp rapeseed oil
• 1 onion, diced
• 2 garlic cloves, crushed
• 1 pepper, diced
• 1 carrot, diced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp ground cardamom
• 0.25 tsp ground cinnamon
• 0.5 tsp turmeric
• 0.5 tsp ground black pepper
• 2 tomatoes, chopped
• 15 g fresh coriander, chopped
• 300 g basmati rice

Method

1. Fry onion in half the oil in a large frying pan for 6 minutes, then lift onto a plate.
2. Add remaining oil and fry the beef over high heat in two batches for 4–5 minutes per batch until browned.
3. Return the onion and all the beef. Add garlic, pepper, carrot and spices and stir for 1 minute.
4. Add tomatoes and cook for 10 minutes, stirring, until the vegetables are tender and the beef is cooked through. Meanwhile cook rice following its packet.
5. Scatter coriander over and serve with rice.

Ingredients

• 600 g halal boneless lamb shoulder, cut into 3 cm pieces
• 150 g natural yoghurt
• 3 garlic cloves, crushed
• 20 g ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 0.5 tsp mild chilli powder
• 1 tsp garam masala
• 350 g basmati rice
• 3 tbsp rapeseed oil
• 3 onions, thinly sliced
• 2 tomatoes, chopped
• 300 ml water
• 4 green cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 15 g fresh coriander, chopped
• 10 g mint leaves, chopped

Method

1. Mix the lamb with yoghurt, garlic, ginger and ground spices except the garam masala. Cover and refrigerate for 30 minutes. Meanwhile rinse the rice and soak it in cold water.
2. Fry onions in oil in a large heavy lidded pan for 15 minutes until deep golden. Lift out half and set aside.
3. Add the lamb and its marinade and fry for 5 minutes. Add tomatoes and water, cover and simmer gently for 60 minutes until the lamb is tender and the sauce is thick. Uncover for the last 10 minutes if it is thin.
4. Meanwhile boil the drained rice in plenty of water with the cardamom, cinnamon and bay leaves for 5 minutes until about three-quarters cooked, then drain.
5. Stir garam masala into the lamb. Spread the rice over it and scatter over the reserved onions, coriander and mint. Cover tightly and cook on the lowest heat for 20 minutes; do not let the base catch.
6. Turn off the heat and leave covered for 10 minutes. Gently fluff and serve, removing whole spices as you go.

Ingredients

• 500 g halal lamb mince
• 1 small onion, very finely chopped
• 2 garlic cloves, crushed
• 15 g ginger, grated
• 1 green chilli, finely chopped
• 10 g fresh coriander, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tbsp rapeseed oil
• 4 halal-suitable flatbreads
• 100 g lettuce, shredded
• 1 red onion, thinly sliced
• 1 lemon, cut into wedges

Method

1. Heat oven to 220°C / 200°C fan. Set a rack over a lined roasting tin.
2. Squeeze excess liquid from the chopped onion. Mix it with the lamb, garlic, ginger, chilli, coriander and spices, kneading with clean hands for 2–3 minutes so the mixture binds.
3. Shape into 2 long, evenly sized kebabs per serving and lay them on the rack. Brush with oil.
4. Bake for 15–20 minutes, turning halfway, until thoroughly cooked through. Warm flatbreads following their packet.
5. Serve the kebabs in flatbreads with lettuce, red onion and lemon wedges.

Ingredients

• 500 g halal beef mince
• 1 small onion, grated, for the koftas
• 10 g fresh coriander, chopped
• 1 tsp ground cumin
• 0.5 tsp garam masala, for the koftas
• 2 tbsp rapeseed oil
• 1 onion, finely chopped, for the sauce
• 2 garlic cloves, crushed
• 15 g ginger, grated
• 1 tsp ground coriander
• 0.5 tsp turmeric
• 0.5 tsp mild chilli powder
• 400 g tinned chopped tomatoes
• 200 ml water
• 0.5 tsp garam masala, for the sauce
• 300 g basmati rice

Method

1. Mix the mince with the grated onion, coriander, cumin and the garam masala for the koftas. Shape into about 5 small balls per serving and chill while you make the sauce.
2. Soften the chopped onion in oil for 8 minutes. Stir in garlic, ginger, ground coriander, turmeric and chilli for 1 minute.
3. Add tomatoes and water and simmer for 10 minutes.
4. Lower the koftas into the sauce in one layer. Cover and simmer gently for 25 minutes, turning them carefully once they firm up, until thoroughly cooked through. Meanwhile cook rice following its packet.
5. Stir in the garam masala for the sauce and serve with rice.

Ingredients

• 2 aubergines, cut into 2 cm slices
• 3 tbsp olive oil
• 1 onion, chopped
• 1 green pepper, diced
• 500 g halal lamb mince
• 3 garlic cloves, crushed
• 1 tsp paprika
• 1 tsp ground cumin
• 2 tbsp tomato purée
• 400 g tinned chopped tomatoes
• 150 g natural yoghurt
• 10 g parsley, chopped

Method

1. Heat oven to 220°C / 200°C fan. Brush the aubergine slices with two-thirds of the oil and roast on lined trays for 20–25 minutes, turning halfway, until soft and golden.
2. Meanwhile fry onion and pepper in the remaining oil for 6 minutes. Add mince and fry for 8 minutes, breaking up lumps.
3. Stir in two-thirds of the garlic, the spices and purée for 1 minute. Add tomatoes and simmer for 15 minutes until thick and the mince is thoroughly cooked.
4. Turn the oven down to 200°C / 180°C fan. Layer the aubergine and mince in an oven dish and bake for 20 minutes until bubbling and piping hot.
5. Mix the yoghurt with the remaining garlic. Scatter parsley over the bake and serve with the garlic yoghurt.

Ingredients

• 500 g halal braising beef, diced
• 100 g chana dal (split chickpeas), rinsed
• 1 onion, roughly chopped
• 3 garlic cloves
• 15 g ginger, sliced
• 1 cinnamon stick
• 4 green cardamom pods
• 1 tsp cumin seeds
• 0.5 tsp mild chilli powder
• 600 ml water
• 1 egg, beaten
• 10 g fresh coriander, chopped
• 10 g mint leaves, chopped
• 2 tbsp rapeseed oil

Method

1. Put beef, chana dal, onion, garlic, ginger, whole spices, chilli and water in a lidded saucepan. Bring to a boil, cover and simmer for 60 minutes until the beef is very tender and the dal is soft.
2. Uncover and cook for about 10 minutes, stirring, until all the liquid has evaporated. Remove the cinnamon and cardamom and let cool for 30 minutes.
3. Blend in a food processor to a coarse paste, then mix in the egg and herbs.
4. Shape into 3 small patties per serving. Fry in batches in the oil for 2–3 minutes per side until golden and piping hot throughout.

Ingredients

• 500 g salmon fillets
• 700 g potatoes, cut into 2 cm chunks
• 400 g broccoli, small florets
• 2 tbsp olive oil
• 1 lemon, juice and zest
• 1 tsp dried dill

Method

1. Heat oven to 200°C / 180°C fan. Boil potatoes for 8 minutes, drain and toss in half the oil in a roasting tin.
2. Roast potatoes for 15 minutes. Toss broccoli with remaining oil and add to the tin.
3. Place salmon beside the vegetables, sprinkle with lemon juice, zest and dill and roast for 15–20 minutes.
4. Check fish is opaque and flakes easily throughout and potatoes are tender. Remove any visible bones before serving.

Ingredients

• 800 g potatoes, cut into wedges
• 2 tbsp rapeseed oil
• 600 g white fish fillets
• 1 egg
• 75 g breadcrumbs
• 300 g frozen peas
• 1 lemon, cut into wedges

Method

1. Heat oven to 200°C / 180°C fan. Coat potatoes in oil; spread on a tray and roast for 40 minutes, turning halfway.
2. Beat egg in a shallow bowl. Dip fish in egg, then breadcrumbs. Place on a separate lined tray.
3. Bake fish for the final 15–20 minutes of the potato cooking time, until opaque and flaking throughout.
4. Boil peas following their packet. Serve fish, chips and peas with lemon; check fish for bones.

Ingredients

• 600 g white fish, cut into large chunks
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tbsp rapeseed oil
• 2 tsp ground coriander
• 1 tsp ground cumin
• 0.5 tsp turmeric
• 400 g tinned chopped tomatoes
• 200 ml coconut milk
• 300 g basmati rice

Method

1. Soften onion in oil for 8 minutes. Stir in garlic and spices for 1 minute.
2. Add tomatoes and coconut milk; simmer uncovered for 10 minutes.
3. Add fish and simmer gently for 8–10 minutes until opaque and flaking throughout. Stir carefully to keep chunks intact.
4. Meanwhile cook rice following its packet. Check fish for bones and serve the curry over rice.

Ingredients

• 300 g dried pasta
• 240 g tinned tuna, drained
• 150 g tinned sweetcorn, drained
• 25 g butter
• 25 g plain flour
• 400 ml milk
• 80 g halal-suitable vegetarian cheddar, grated

Method

1. Heat oven to 200°C / 180°C fan. Cook pasta following its packet, then drain.
2. Melt butter in a saucepan, stir in flour for 1 minute and gradually whisk in milk. Simmer for 3 minutes until thickened.
3. Stir in half the cheese, tuna, sweetcorn and pasta. Spoon into a 2 litre oven dish.
4. Top with remaining cheese and bake for 20 minutes until golden and piping hot throughout.

Ingredients

• 600 g firm white fish fillets, cut into large pieces
• 0.5 tsp turmeric, for the fish
• 2 tbsp rapeseed oil
• 2 onions, thinly sliced
• 3 garlic cloves, crushed
• 15 g ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp turmeric, for the sauce
• 0.5 tsp mild chilli powder
• 3 tomatoes, chopped
• 100 ml water
• 1 green chilli, slit lengthways
• 15 g fresh coriander, chopped
• 300 g basmati rice

Method

1. Rub the fish with the turmeric for the fish and set aside.
2. Fry onions in oil in a wide lidded pan for 10 minutes until soft and golden. Stir in garlic, ginger and the remaining spices for 1 minute.
3. Add tomatoes and cook for 8 minutes, stirring, until thick and the oil starts to separate. Meanwhile cook rice following its packet.
4. Add water and green chilli. Lay the fish in the sauce in one layer and spoon sauce over it. Cover and cook gently for 8 minutes until opaque and flaking throughout.
5. Scatter coriander over. Check fish for bones and serve with rice.

Ingredients

• 500 g potatoes, peeled and diced
• 400 g salmon fillets
• 3 spring onions, sliced
• 10 g fresh coriander, chopped
• 1 tsp ground cumin
• 0.5 tsp garam masala
• 1 lemon, zested and cut into wedges
• 30 g plain flour
• 1 egg, beaten
• 75 g breadcrumbs
• 2 tbsp rapeseed oil

Method

1. Heat oven to 200°C / 180°C fan. Boil potatoes for 15 minutes until soft. Drain, mash and let cool.
2. Meanwhile bake salmon on a lined tray for 12–15 minutes until opaque and flaking. Let cool, then flake, discarding skin and any bones.
3. Mix mash, salmon, spring onions, coriander, spices and lemon zest. Shape into 2 cakes per serving, cover and refrigerate for 30 minutes.
4. Dust each cake in flour, dip in egg, then coat in breadcrumbs. Place on a lined tray and brush with oil.
5. Bake for 20 minutes, turning carefully halfway, until golden and piping hot throughout. Serve 2 per person with lemon wedges.

Ingredients

• 800 g new potatoes, halved
• 1 tbsp olive oil, for the potatoes
• 15 g fresh coriander
• 15 g parsley
• 2 garlic cloves
• 1 tsp ground cumin
• 1 tsp paprika
• 1 lemon, zest and juice
• 3 tbsp olive oil, for the chermoula
• 250 g cherry tomatoes
• 600 g skinless cod fillets

Method

1. Heat oven to 200°C / 180°C fan. Toss potatoes with the oil for the potatoes in a roasting tin and roast for 25 minutes.
2. Meanwhile make the chermoula: finely chop coriander, parsley and garlic, then mix with the spices, lemon zest and juice and the remaining oil.
3. Add tomatoes to the tin and sit the cod among the vegetables. Spread half the chermoula over the fish.
4. Bake for 12–15 minutes until the fish is opaque and flakes easily throughout. Spoon over the remaining chermoula and serve.

Ingredients

• 600 g firm white fish fillets, cut into large pieces
• 2 tbsp gram flour
• 1 tbsp lemon juice
• 2 garlic cloves, crushed
• 15 g ginger, grated
• 1 tsp ground cumin
• 1 tsp paprika
• 0.5 tsp turmeric
• 0.5 tsp ajwain (carom seeds)
• 1 tbsp rapeseed oil
• 1 lemon, cut into wedges

Method

1. Mix gram flour, lemon juice, garlic, ginger, spices and half the oil into a thick paste, adding a few drops of water if needed.
2. Coat the fish in the paste, cover and refrigerate for 20 minutes.
3. Heat oven to 220°C / 200°C fan. Line a baking tray and brush it with the remaining oil.
4. Lay the fish on the tray and bake for 12–15 minutes until opaque, flaking throughout and crisp at the edges. Check for bones and serve with lemon wedges; rice, salad or chips are optional extras.

Ingredients

• 3 onions, thinly sliced
• 4 tbsp olive oil
• 300 g basmati rice, rinsed
• 1 tsp ground cumin, for the rice
• 0.5 tsp ground cinnamon
• 0.5 tsp ground allspice
• 650 ml halal-suitable vegetable stock
• 600 g firm white fish fillets
• 1 tsp ground cumin, for the fish
• 30 g flaked almonds
• 10 g parsley, chopped
• 1 lemon, cut into wedges

Method

1. Fry onions in three-quarters of the oil in a large lidded saucepan for 25 minutes, stirring, until deep brown but not burnt. Lift out a third for serving.
2. Stir the rice, cumin for the rice, cinnamon and allspice into the pan for 1 minute. Add stock, bring to a boil, cover and cook on the lowest heat for 15 minutes. Leave covered off the heat for 10 minutes.
3. Meanwhile heat oven to 200°C / 180°C fan. Rub the fish with the cumin for the fish and the remaining oil and bake on a lined tray for 12–15 minutes until opaque and flaking throughout.
4. Toast the almonds in a dry frying pan for 2–3 minutes. Serve the rice topped with fish, reserved onions, almonds and parsley, with lemon wedges. Check fish for bones.

Ingredients

• 300 g red lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, crushed
• 15 g ginger, grated
• 1 tbsp rapeseed oil
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 400 g tinned chopped tomatoes
• 800 ml water

Method

1. Soften onion in oil for 8 minutes. Add garlic, ginger, cumin and turmeric; cook for 1 minute.
2. Add lentils, tomatoes and water. Bring to a boil, then reduce heat.
3. Simmer for 25–30 minutes, stirring frequently, until lentils are soft and creamy. Add a little water if too thick.
4. Stir in garam masala and heat for 1 minute. Serve in bowls; rice or flatbread is an optional accompaniment.

Ingredients

• 480 g tinned chickpeas, drained
• 200 g spinach
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tbsp rapeseed oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 0.5 tsp turmeric
• 400 g tinned chopped tomatoes
• 150 ml water
• 300 g basmati rice

Method

1. Fry onion in oil for 8 minutes. Add garlic and spices; stir for 1 minute.
2. Add chickpeas, tomatoes and water; simmer for 12 minutes.
3. Meanwhile cook rice following its packet. Stir spinach into the curry in handfuls and cook for 3–4 minutes until wilted and hot.
4. Serve curry over rice. Add a little water to loosen the sauce if necessary.

Ingredients

• 300 g basmati rice, rinsed
• 300 g cauliflower, small florets
• 200 g potatoes, cut into 1 cm cubes
• 150 g frozen peas
• 1 onion, sliced
• 2 garlic cloves, crushed
• 2 tbsp rapeseed oil
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 600 ml halal-suitable vegetable stock

Method

1. Use a large heavy lidded saucepan. Fry onion in oil for 8 minutes. Add garlic and spices for 1 minute.
2. Add potatoes, cauliflower and one-sixth of the measured stock. Cover and cook gently for 10 minutes, stirring once.
3. Add rice and remaining stock, bring to a boil, then cover and simmer on the lowest heat for 15 minutes. Add peas on top, cover and cook for 3 minutes.
4. Turn off heat and leave covered for 10 minutes. Check rice and potatoes are tender; fluff gently and serve.

Ingredients

• 480 g tinned mixed beans, drained
• 1 onion, chopped
• 2 peppers, diced
• 2 garlic cloves, crushed
• 1 tbsp rapeseed oil
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp mild chilli powder
• 400 g tinned chopped tomatoes
• 150 ml water
• 300 g rice

Method

1. Fry onion and peppers in oil for 8 minutes. Stir in garlic and spices for 1 minute.
2. Add tomatoes, beans and water. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
3. Meanwhile cook rice following its packet.
4. Serve chilli over rice. If the chilli thickens too much, stir in a splash of water.

Ingredients

• 250 g red lentils, rinsed
• 1 onion, diced
• 2 carrots, finely diced
• 2 garlic cloves, crushed
• 1 tbsp olive oil
• 400 g tinned chopped tomatoes
• 600 ml halal-suitable vegetable stock
• 1 tsp dried oregano
• 300 g egg-free spaghetti

Method

1. Soften onion and carrots in oil for 8 minutes. Stir in garlic for 1 minute.
2. Add lentils, tomatoes, stock and oregano. Simmer uncovered for 30 minutes, stirring regularly, until lentils and carrots are tender.
3. Add extra water a little at a time if needed, or simmer a little longer if the sauce is thin.
4. Cook spaghetti following its packet, drain and top with the lentil sauce.

Ingredients

• 300 g couscous
• 450 ml halal-suitable hot vegetable stock
• 2 peppers, diced
• 2 courgettes, diced
• 1 red onion, cut into wedges
• 250 g cherry tomatoes
• 2 tbsp olive oil

Method

1. Heat oven to 200°C / 180°C fan. Toss peppers, courgettes and onion in oil on a large tray.
2. Roast for 25–30 minutes, turning halfway; add tomatoes for the final 10 minutes.
3. Meanwhile pour stock over couscous in a heatproof bowl. Cover for 10 minutes, or follow its packet, then fluff.
4. Fold roasted vegetables and their juices into couscous. Serve hot.

Ingredients

• 600 g sweet potatoes, peeled and cut into 2 cm cubes
• 480 g tinned chickpeas, drained
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 400 g tinned chopped tomatoes
• 400 ml halal-suitable vegetable stock
• 100 g spinach

Method

1. Soften onion in oil in a lidded saucepan for 8 minutes. Stir in garlic and spices for 1 minute.
2. Add sweet potatoes, chickpeas, tomatoes and stock. Bring to a simmer.
3. Cover loosely and cook for 25–30 minutes, stirring occasionally, until sweet potatoes are tender. Add a splash of water if needed.
4. Fold in spinach and cook for 2 minutes until wilted. Serve as a complete bowl of stew.

Ingredients

• 300 g egg-free dried pasta
• 2 peppers, diced
• 2 courgettes, diced
• 1 red onion, cut into wedges
• 250 g cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp dried oregano

Method

1. Heat oven to 200°C / 180°C fan. Toss peppers, courgettes, onion, tomatoes, oil and oregano in a roasting tin.
2. Roast for 25–30 minutes, stirring halfway, until tender.
3. Cook pasta following its packet. Save a mug of cooking water before draining.
4. Toss pasta with vegetables and roasting juices. Add a little reserved water to moisten and serve.

Ingredients

• 4 large baking potatoes, about 300 g each
• 1 tbsp olive oil
• 800 g halal-suitable vegan baked beans

Method

1. Heat oven to 200°C / 180°C fan. Scrub potatoes, dry and prick several times with a fork.
2. Rub with oil and place on a baking tray. Bake for 75–90 minutes until skins are crisp and a knife slips easily into the centre.
3. Heat beans in a saucepan following their tin instructions, stirring regularly.
4. Cut potatoes open, fluff the centres with a fork and spoon beans over them.

Ingredients

• 4 eggs
• 240 g tinned chickpeas, drained
• 100 g spinach
• 1 onion, chopped
• 1 pepper, diced
• 2 garlic cloves, crushed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 400 g tinned chopped tomatoes
• 100 ml water

Method

1. Fry onion and pepper in oil in a large lidded frying pan for 8 minutes. Stir in garlic and spices for 1 minute.
2. Add tomatoes, chickpeas and water; simmer for 12 minutes. Stir in spinach until wilted.
3. Make one space per egg in the sauce and crack an egg into each. Cover and cook gently for 8–10 minutes until whites and yolks are set.
4. Spoon into bowls and serve. Bread is an optional accompaniment.

Ingredients

• 480 g tinned chickpeas, drained
• 1 tbsp rapeseed oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 15 g ginger, grated
• 1 tsp ground coriander
• 0.5 tsp turmeric
• 0.5 tsp mild chilli powder
• 400 g tinned chopped tomatoes
• 200 ml water
• 1 tsp garam masala
• 1 tbsp lemon juice
• 15 g fresh coriander, chopped
• 300 g basmati rice

Method

1. Heat oil and fry cumin seeds for 30 seconds. Add onion and cook for 8 minutes, then garlic, ginger and ground spices except the garam masala for 1 minute.
2. Add tomatoes and cook for 5 minutes. Add chickpeas and water and simmer for 15 minutes. Meanwhile cook rice following its packet.
3. Lightly crush a few chickpeas against the pan to thicken the sauce.
4. Stir in garam masala, lemon juice and coriander, and serve with rice.

Ingredients

• 500 g potatoes, cut into 2 cm cubes
• 600 g cauliflower, small florets
• 2 tbsp rapeseed oil
• 1 tsp cumin seeds
• 1 onion, chopped
• 2 garlic cloves, crushed
• 15 g ginger, grated
• 1 tsp turmeric
• 1 tsp ground coriander
• 0.5 tsp mild chilli powder
• 2 tomatoes, chopped
• 100 ml water
• 1 tsp garam masala
• 15 g fresh coriander, chopped

Method

1. Heat oil in a large lidded frying pan and fry cumin seeds for 30 seconds. Add onion and cook for 6 minutes.
2. Stir in garlic, ginger and ground spices except the garam masala for 1 minute. Add potatoes and stir for 5 minutes.
3. Add cauliflower, tomatoes and water. Cover and cook on low heat for 15–20 minutes, stirring gently, until the vegetables are tender. Uncover for the last few minutes if wet.
4. Stir in garam masala and coriander. Serve as a main; chapati or rice is optional.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 celery sticks, diced
• 2 garlic cloves, crushed
• 1 tsp ground ginger
• 1 tsp turmeric
• 1 tsp ground cumin
• 0.5 tsp ground cinnamon
• 400 g tinned chopped tomatoes
• 2 tbsp tomato purée
• 100 g green lentils, rinsed
• 1200 ml halal-suitable vegetable stock
• 240 g tinned chickpeas, drained
• 50 g egg-free vermicelli or broken spaghetti
• 15 g fresh coriander, chopped
• 15 g parsley, chopped
• 1 lemon, cut into wedges

Method

1. Soften onion and celery in oil in a large saucepan for 8 minutes. Stir in garlic and spices for 1 minute.
2. Add tomatoes, purée, lentils and stock. Cover and simmer for 30–35 minutes until the lentils are tender.
3. Add chickpeas and vermicelli and simmer for 8–10 minutes until the pasta is tender. Add water if too thick.
4. Stir in coriander and parsley and serve with lemon wedges.

Ingredients

• 200 g green or brown lentils, rinsed
• 3 onions, thinly sliced
• 4 tbsp rapeseed oil
• 200 g long-grain rice, rinsed
• 500 ml water, for the rice
• 150 g egg-free small macaroni
• 240 g tinned chickpeas, drained
• 3 garlic cloves, crushed
• 1 tsp ground cumin
• 0.25 tsp chilli flakes
• 500 g passata
• 1 tbsp lemon juice

Method

1. Simmer lentils in plenty of water for 20 minutes until just tender, then drain.
2. Meanwhile fry onions in three-quarters of the oil for 20–25 minutes, stirring, until deep golden and crisp. Lift onto kitchen paper.
3. Put rice, cooked lentils and the water for the rice in a lidded pan. Bring to a boil, cover and cook on the lowest heat for 15 minutes, then rest for 5 minutes.
4. Cook macaroni following its packet. In the onion pan, heat the remaining oil and stir in garlic, cumin and chilli for 1 minute. Add passata and simmer for 15 minutes; stir in lemon juice.
5. Warm chickpeas in a little of the sauce. Layer rice and lentils, macaroni and chickpeas in bowls, then top with tomato sauce and crispy onions.

Ingredients

• 200 g green or brown lentils, rinsed
• 1000 ml water, for the lentils
• 3 onions, thinly sliced
• 4 tbsp olive oil
• 1 tsp ground cumin
• 200 g basmati rice, rinsed
• 450 ml water, for the rice

Method

1. Simmer lentils in the water for the lentils for 15 minutes until starting to soften but still holding their shape. Drain.
2. Meanwhile fry onions in three-quarters of the oil in a large lidded pan for 25 minutes, stirring, until deep golden. Lift out half and set aside.
3. Add the remaining oil and cumin to the pan for 30 seconds. Stir in rice, lentils and the water for the rice. Bring to a boil, cover and cook on the lowest heat for 15 minutes.
4. Turn off the heat and leave covered for 10 minutes. Fluff gently and top with the reserved onions. Salad or yoghurt is an optional accompaniment.

Ingredients

• 8 eggs
• 1 tbsp rapeseed oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 15 g ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp turmeric
• 0.5 tsp mild chilli powder
• 400 g tinned chopped tomatoes
• 150 ml water
• 1 tsp garam masala
• 15 g fresh coriander, chopped
• 300 g basmati rice

Method

1. Lower eggs into boiling water and cook for 10 minutes. Cool in cold water, then peel.
2. Meanwhile soften onion in oil for 8 minutes. Stir in garlic, ginger and ground spices except the garam masala for 1 minute.
3. Add tomatoes and water and simmer for 15 minutes until thick. Meanwhile cook rice following its packet.
4. Lightly score the eggs, add to the sauce and simmer for 5 minutes, spooning sauce over, until hot. Stir in garam masala and coriander and serve with rice.

Ingredients

• 250 g chana dal (split chickpeas)
• 1000 ml water
• 0.5 tsp turmeric
• 2 tomatoes, chopped
• 2 tbsp rapeseed oil
• 1 tsp cumin seeds
• 1 onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 green chilli, slit lengthways
• 0.5 tsp mild chilli powder
• 1 tsp garam masala
• 15 g fresh coriander, chopped

Method

1. Rinse the chana dal and soak it in cold water for 30 minutes, then drain.
2. Simmer the dal with the measured water and turmeric, partly covered, for 45–50 minutes, stirring often, until very soft and starting to break down. Add the tomatoes for the last 10 minutes and a little water if too thick.
3. For the tarka, heat oil in a frying pan and fry cumin seeds for 30 seconds. Add onion and fry for 8 minutes until golden, then garlic and green chilli for 1–2 minutes until the garlic is lightly golden.
4. Take the frying pan off the heat and stir in chilli powder and garam masala. Pour the tarka over the dal, stir and scatter coriander over. Rice or chapati is optional.

Ingredients

• 600 g potatoes, cut into 2 cm cubes
• 2 tbsp rapeseed oil
• 1 tsp cumin seeds
• 1 onion, chopped
• 2 garlic cloves, crushed
• 15 g ginger, grated
• 1 tsp turmeric
• 1 tsp ground coriander
• 0.5 tsp mild chilli powder
• 250 g spinach
• 1 tsp garam masala

Method

1. Boil potatoes for 8 minutes until just tender, then drain well.
2. Heat oil in a large frying pan and fry cumin seeds for 30 seconds. Add onion and cook for 6 minutes, then garlic, ginger and ground spices except the garam masala for 1 minute.
3. Add potatoes and fry for 8–10 minutes, turning, until golden at the edges.
4. Stir in spinach in handfuls and cook for 3–4 minutes until wilted. Stir in garam masala and serve as a main or side.

Ingredients

• 400 g okra
• 2 tbsp rapeseed oil
• 1 tsp cumin seeds
• 1 onion, sliced
• 2 garlic cloves, crushed
• 1 tsp ground coriander
• 0.5 tsp turmeric
• 0.5 tsp mild chilli powder
• 2 tomatoes, chopped
• 1 tbsp lemon juice
• 0.5 tsp garam masala

Method

1. Wash the okra and dry it thoroughly before trimming and cutting into 2 cm pieces; dry okra stays less sticky.
2. Fry okra in half the oil in a wide pan over medium-high heat, uncovered, for 10 minutes, stirring gently, until lightly browned. Lift onto a plate.
3. Heat the remaining oil and fry cumin seeds for 30 seconds. Add onion and cook for 8 minutes, then garlic and ground spices except the garam masala for 1 minute. Add tomatoes and cook for 5 minutes.
4. Return the okra and cook uncovered for 5 minutes. Stir in lemon juice and garam masala. Serve with chapati or as a side.

Ingredients

• 300 g spinach
• 225 g paneer, cubed
• 1 tbsp rapeseed oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 15 g ginger, grated
• 1 green chilli, finely chopped
• 2 tomatoes, chopped
• 1 tsp ground coriander
• 0.5 tsp turmeric
• 100 ml water
• 1 tsp garam masala
• 300 g basmati rice

Method

1. Wilt the spinach in a large pan with a splash of water for 2–3 minutes. Let cool slightly, then blend until smooth, keeping the blender head submerged.
2. Heat oil and fry cumin seeds for 30 seconds. Add onion and cook for 8 minutes, then garlic, ginger, chilli and ground spices except the garam masala for 1 minute.
3. Add tomatoes and cook for 5 minutes. Stir in the spinach and measured water and simmer for 5 minutes. Meanwhile cook rice following its packet.
4. Add paneer and simmer for 5 minutes until hot. Stir in garam masala and serve with rice.

Ingredients

• 4 aubergines
• 4 tbsp olive oil
• 2 onions, thinly sliced
• 4 garlic cloves, sliced
• 1 green pepper, diced
• 400 g fresh tomatoes, chopped
• 1 tsp sugar
• 15 g parsley, chopped
• 100 ml water
• 1 lemon, juiced

Method

1. Heat oven to 200°C / 180°C fan. Halve the aubergines lengthways, score the flesh, brush with half the oil and roast cut-side up for 25 minutes until soft.
2. Meanwhile soften onions in the remaining oil for 15 minutes. Add garlic and pepper for 3 minutes, then tomatoes and sugar for 8 minutes. Stir in parsley.
3. Press down the aubergine flesh to make a hollow in each half and pile in the filling. Put them in an oven dish and pour the water and lemon juice around them.
4. Cover with foil and bake for 20 minutes. Let cool for 15 minutes and serve warm or at room temperature; bread is optional.

Ingredients

• 100 g plain flour
• 2 eggs
• 300 ml milk
• 1 tbsp rapeseed oil
• 1 lemon, cut into wedges
• 20 g caster sugar

Method

1. Whisk flour, eggs and milk into a smooth thin batter.
2. Heat a non-stick frying pan over medium heat. Brush with a little of the measured oil.
3. Pour in enough batter to coat the base thinly, swirling the pan. Cook for about 1 minute per side until set and lightly golden.
4. Repeat with remaining batter, adding oil as needed, to make about 12 thin pancakes. Serve with lemon and sugar.

Ingredients

• 100 g porridge oats
• 500 ml milk
• 1 banana, sliced
• 0.5 tsp ground cinnamon

Method

1. Put oats and milk in a saucepan and bring gently to a simmer.
2. Cook over low heat for 5–8 minutes, stirring frequently, until creamy. Add a splash of water if too thick.
3. Stir in half the banana and the cinnamon.
4. Divide into bowls, top with remaining banana and let cool slightly before eating.

Ingredients

• 100 g porridge oats
• 200 ml milk
• 100 g natural yoghurt
• 100 g fresh berries, washed
• 2 tsp honey

Method

1. Mix oats, milk, yoghurt and honey in a bowl.
2. Divide between clean lidded containers. Cover and refrigerate for at least 8 hours.
3. Stir, adding a splash of milk if needed. Top with berries just before serving.
4. Keep refrigerated and eat within 24 hours of preparation. This recipe uses fresh berries.

Ingredients

• 4 eggs
• 40 ml milk
• 10 g butter
• 4 slices of halal-suitable bread

Method

1. Beat eggs with milk in a bowl.
2. Melt butter in a non-stick saucepan over low heat. Add eggs and gently fold with a spatula as they set.
3. Cook for 3–5 minutes until the eggs are set throughout, keeping the heat low.
4. Toast bread while eggs cook. Divide eggs over toast and serve straight away.

Ingredients

• 1 ripe banana
• 2 eggs
• 50 g porridge oats
• 30 ml milk
• 0.5 tsp baking powder
• 1 tsp rapeseed oil

Method

1. Blend banana, eggs, oats, milk and baking powder into a thick batter. Leave for 5 minutes so oats absorb liquid.
2. Heat a non-stick frying pan over medium-low heat and brush with oil.
3. Spoon in small rounds of batter, leaving space between them. Cook for 2–3 minutes until the edges set, then carefully turn.
4. Cook for another 2 minutes until set in the centre. Repeat to make about 8 small pancakes and serve warm.

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 green pepper, diced
• 300 g ripe tomatoes, chopped
• 0.5 tsp paprika
• 0.25 tsp chilli flakes
• 4 eggs
• 10 g parsley, chopped

Method

1. Soften onion and pepper in oil in a frying pan for 6 minutes.
2. Add tomatoes and spices and cook for 8 minutes until soft and saucy.
3. Lightly beat the eggs and pour them in. Stir gently over low heat for 3–4 minutes until the eggs are set throughout.
4. Scatter parsley over and serve straight away. Bread is an optional accompaniment.

Ingredients

• 400 g tinned fava beans (ful medames)
• 1 garlic clove, crushed
• 0.5 tsp ground cumin
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tomato, diced
• 10 g parsley, chopped
• 2 halal-suitable pitta breads

Method

1. Tip the beans and their liquid into a saucepan and heat gently for 5–8 minutes, stirring.
2. Mash about half the beans. Stir in garlic, cumin, lemon juice and half the oil.
3. Spoon into bowls and top with tomato, parsley and the remaining oil.
4. Warm pitta following its packet and serve alongside.

Ingredients

• 4 eggs
• 2 tbsp milk
• 0.25 tsp turmeric
• 0.25 tsp ground cumin
• 50 g onion, finely chopped
• 1 tomato, deseeded and chopped
• 1 mild green chilli, finely chopped
• 10 g fresh coriander, chopped
• 2 tsp rapeseed oil
• 4 slices of halal-suitable bread

Method

1. Beat eggs with milk, turmeric and cumin. Stir in onion, tomato, chilli and coriander.
2. Divide the egg mixture and oil equally between the selected number of servings. For each omelette, heat one portion of oil in a non-stick frying pan over medium heat. Add one portion of egg mixture and cook for 3–4 minutes until the base is set.
3. Fold or turn the omelette and cook for 1–2 minutes until set throughout. Repeat for the remaining servings; allow extra cooking time when making more omelettes.
4. Toast the bread while the omelettes cook and serve together.

Ingredients

• 200 g natural yoghurt
• 1 garlic clove, crushed
• 4 eggs
• 20 g butter
• 1 tsp paprika
• 0.25 tsp chilli flakes
• 5 g dill or parsley, chopped
• 2 slices of halal-suitable bread

Method

1. Mix yoghurt with garlic and spread it over shallow bowls. Leave at room temperature while you cook the eggs.
2. Bring a wide pan of water to a bare simmer. Crack each egg into a cup and slip it in. Poach for 3–4 minutes until the whites are fully set, or longer for firm yolks.
3. Melt butter with paprika and chilli in a small pan for 1 minute until foaming. Toast the bread.
4. Lift the eggs out with a slotted spoon, drain and place on the yoghurt. Spoon over the spiced butter, scatter herbs and serve with toast.

Ingredients

• 300 g chapati flour (atta)
• 180 ml warm water
• 1 tbsp rapeseed oil, for the dough
• 500 g potatoes, peeled and diced
• 3 spring onions, finely sliced
• 10 g fresh coriander, chopped
• 1 tsp ground cumin
• 0.5 tsp garam masala
• 0.5 tsp mild chilli powder
• 2 tbsp rapeseed oil, for cooking
• 150 g natural yoghurt, to serve

Method

1. Mix flour, water and the oil for the dough. Knead for 5 minutes until smooth, cover and rest for 20 minutes.
2. Meanwhile boil potatoes for 15 minutes until soft. Drain, mash dry and mix with spring onions, coriander and spices. Let cool.
3. Divide dough and filling into 2 equal portions per serving. Roll a dough portion into a small circle, put filling in the centre, gather the edges to seal and flatten. Dust with flour and gently roll into a thin round.
4. Cook in a hot dry frying pan for 1–2 minutes until spotted, then turn. Brush with a little of the cooking oil and cook each side for 1–2 minutes more, pressing down, until golden and cooked through.
5. Repeat with the remaining portions and serve warm with yoghurt.

Ingredients

• 60 g soft pitted dates
• 2 ripe bananas
• 400 ml milk
• 20 g porridge oats
• 0.25 tsp ground cinnamon

Method

1. Check the dates for any stones.
2. Put dates, bananas, milk, oats and cinnamon in a blender.
3. Blend until completely smooth.
4. Pour into glasses and serve straight away.

Ingredients

• 300 g potatoes, peeled and diced
• 150 g carrots, finely diced
• 150 g frozen peas
• 1 onion, finely chopped
• 2 tbsp rapeseed oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp turmeric
• 6 halal-suitable vegan filo sheets, about 30 × 40 cm

Method

1. Boil potatoes and carrots for 10 minutes; add peas for the final 2 minutes. Drain well.
2. Fry onion in half the oil for 8 minutes. Add spices for 1 minute. Stir in vegetables, lightly mash and let cool for 10 minutes.
3. Heat oven to 200°C / 180°C fan. Cut each filo sheet lengthways into two strips. Keep unused pastry under a damp tea towel.
4. Brush strips with remaining oil. Divide filling into 12 portions. Put one at a strip end; fold repeatedly into a triangle, tucking in the last flap.
5. Place seam-side down on a lined tray. Bake for 20–25 minutes until crisp and golden.

Ingredients

• 250 g onions, very thinly sliced
• 150 g carrots, coarsely grated
• 100 g gram flour
• 2 eggs
• 1 tsp ground cumin
• 0.5 tsp turmeric
• 0.5 tsp ground coriander
• 2 tsp rapeseed oil

Method

1. Heat oven to 200°C / 180°C fan. Line two baking trays.
2. Beat eggs with gram flour and spices to make a thick batter. Add a tablespoon of water only if needed.
3. Fold in onion and carrot. Divide into 12 mounds, flatten slightly and drizzle with oil.
4. Bake for 25 minutes, turning carefully halfway, until golden, vegetables are tender and the batter is fully set. Serve 2 per person.

Ingredients

• 240 g tinned chickpeas, drained and rinsed
• 30 g tahini
• 30 ml lemon juice
• 30 ml olive oil
• 1 garlic clove, crushed
• 50 ml cold water

Method

1. Put chickpeas, tahini, lemon juice, olive oil and garlic into a blender or food processor.
2. Add half the water and blend until smooth, scraping down the sides safely with the machine switched off.
3. Blend in remaining water a little at a time until creamy. Taste and adjust with a pinch of salt if wanted.
4. Spoon into a bowl. Serve as a dip; vegetable sticks or bread are optional extras. Refrigerate leftovers promptly and eat within 48 hours.

Ingredients

• 400 g carrots, sliced
• 160 g red lentils, rinsed
• 1 onion, chopped
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1000 ml halal-suitable vegetable stock

Method

1. Soften onion in oil in a large saucepan for 5 minutes. Stir in cumin for 1 minute.
2. Add carrots, lentils and stock. Bring to a boil and simmer for 25 minutes until carrots and lentils are soft.
3. Remove from heat. Blend carefully with a hand blender, keeping its head submerged to prevent splashes, or leave chunky.
4. Add a little water if needed, heat through and serve in bowls.

Ingredients

• 250 g natural yoghurt
• 150 g cucumber
• 10 g mint leaves, chopped
• 1 tbsp lemon juice
• 0.5 tsp ground cumin

Method

1. Coarsely grate cucumber and squeeze gently in a clean tea towel to remove excess liquid.
2. Mix cucumber, yoghurt, mint, lemon juice and cumin.
3. Taste and add a small pinch of salt if wanted.
4. Cover and refrigerate until serving. Keep chilled and eat within 24 hours.

Ingredients

• 100 g bulgur wheat
• 200 ml boiling water
• 30 g parsley, finely chopped
• 15 g mint, finely chopped
• 300 g tomatoes, diced
• 3 spring onions, sliced
• 1 lemon, juiced
• 2 tbsp olive oil

Method

1. Put bulgur in a heatproof bowl and pour over boiling water. Cover for 30 minutes, or prepare following its packet, until tender.
2. Drain away any remaining water and let cool for 15 minutes.
3. Mix bulgur with parsley, mint, tomatoes and spring onions.
4. Stir in lemon juice and olive oil. Serve as a side salad; refrigerate promptly if keeping for later and eat within 24 hours.

Ingredients

• 480 g tinned chickpeas, drained and patted dry
• 1 small onion, roughly chopped
• 2 garlic cloves
• 15 g parsley
• 15 g fresh coriander
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp plain flour
• 0.5 tsp baking powder
• 2 tbsp olive oil

Method

1. Heat oven to 200°C / 180°C fan. Line a baking tray and brush it with half the oil.
2. Pulse onion, garlic and herbs in a food processor until finely chopped. Add chickpeas, spices, flour and baking powder.
3. Pulse to a coarse paste that holds together when pressed, scraping down the sides with the machine switched off.
4. Shape into 4 small patties per serving and place on the tray. Brush with the remaining oil.
5. Bake for 25 minutes, turning halfway, until golden and crisp. Serve 4 per person; pitta, salad or hummus are optional extras.

Ingredients

• 2 halal-suitable pitta breads, torn into pieces
• 1 tbsp olive oil, for the pitta
• 200 g romaine lettuce, chopped
• 300 g tomatoes, chopped
• 200 g cucumber, chopped
• 1 green pepper, diced
• 4 radishes, sliced
• 3 spring onions, sliced
• 15 g parsley, chopped
• 10 g mint, chopped
• 3 tbsp olive oil, for the dressing
• 1 lemon, juiced
• 1 garlic clove, crushed
• 1 tsp sumac

Method

1. Heat oven to 200°C / 180°C fan. Toss pitta with the oil for the pitta and bake for 8–10 minutes until golden and crisp. Let cool.
2. Mix lettuce, tomatoes, cucumber, pepper, radishes, spring onions and herbs in a large bowl.
3. Whisk the dressing oil with lemon juice, garlic and sumac.
4. Just before serving, toss the salad with the dressing and fold in the crisp pitta so it stays crunchy.

Ingredients

• 480 g tinned chickpeas, drained and rinsed
• 1 red onion, finely chopped
• 2 tomatoes, diced
• 150 g cucumber, diced
• 15 g fresh coriander, chopped
• 1 lemon, juiced
• 1 tsp ground cumin
• 0.5 tsp chaat masala
• 2 tbsp halal-suitable tamarind sauce

Method

1. Toast the cumin in a dry frying pan for 1 minute until fragrant, then tip onto a plate.
2. Mix chickpeas, onion, tomatoes, cucumber and coriander in a bowl.
3. Stir in lemon juice, toasted cumin, chaat masala and tamarind sauce. Taste and add a pinch of salt if wanted.
4. Serve straight away. Refrigerate leftovers promptly and eat within 24 hours.

Ingredients

• 2 large aubergines
• 30 g tahini
• 1 garlic clove, crushed
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 0.5 tsp ground cumin
• 10 g parsley, chopped

Method

1. Heat oven to 220°C / 200°C fan. Prick aubergines several times, place on a tray and roast for 40–45 minutes, turning once, until collapsed and very soft.
2. Let cool for 15 minutes. Halve and scoop the flesh into a sieve; leave to drain for 5 minutes.
3. Chop or mash the flesh with tahini, garlic, lemon juice, cumin and half the oil. Add a pinch of salt if wanted.
4. Spoon into a bowl and top with parsley and the remaining oil. Refrigerate leftovers promptly and eat within 48 hours.

Ingredients

• 300 g tomatoes, diced
• 250 g cucumber, diced
• 1 red onion, finely chopped
• 1 green chilli, finely chopped
• 15 g fresh coriander, chopped
• 1 lemon, juiced
• 0.5 tsp ground cumin

Method

1. Mix tomatoes, cucumber, onion, chilli and coriander in a bowl.
2. Stir in lemon juice and cumin.
3. Taste and add a pinch of salt if wanted.
4. Serve within an hour so it stays crisp, or refrigerate and eat within 24 hours.

Ingredients

• 3 red peppers
• 80 g walnuts
• 40 g breadcrumbs
• 1 garlic clove
• 1 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 0.5 tsp ground cumin
• 0.25 tsp chilli flakes
• 2 tbsp olive oil

Method

1. Heat oven to 220°C / 200°C fan. Roast peppers on a tray for 25–30 minutes, turning, until blackened in places.
2. Put the peppers in a bowl, cover and leave for 10 minutes, then peel and remove the seeds. Meanwhile toast the walnuts in a dry frying pan for 3–4 minutes.
3. Blend peppers, walnuts, breadcrumbs, garlic, pomegranate molasses, lemon juice and spices to a coarse paste, scraping down with the machine switched off.
4. Spoon into a bowl and drizzle with oil. Serve as a dip; refrigerate leftovers promptly and eat within 48 hours.

Ingredients

• 200 g red lentils, rinsed
• 1 onion, chopped
• 1 carrot, diced
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 0.5 tsp turmeric
• 1200 ml halal-suitable vegetable stock
• 40 g egg-free vermicelli, broken
• 1 lemon, cut into wedges

Method

1. Soften onion and carrot in half the oil for 8 minutes. Stir in garlic and spices for 1 minute.
2. Add lentils and stock and simmer for 20 minutes until soft. Take off the heat and blend until smooth, keeping the blender head submerged.
3. Toast the vermicelli in the remaining oil in a small pan for 2 minutes until golden, then stir into the soup.
4. Simmer for 5–6 minutes until the vermicelli is tender, adding water if too thick. Serve with lemon wedges.

Ingredients

• 300 g basmati rice
• 1 tbsp rapeseed oil
• 1 onion, thinly sliced
• 1 tsp cumin seeds
• 4 green cardamom pods
• 4 cloves
• 1 cinnamon stick
• 2 bay leaves
• 500 ml water

Method

1. Rinse the rice until the water runs clear, then soak it in cold water for 20 minutes and drain.
2. Fry onion in oil in a lidded saucepan for 8 minutes until golden. Add the whole spices for 1 minute, then the rice for 1 minute.
3. Add the measured water, bring to a boil, cover and cook on the lowest heat for 12 minutes.
4. Turn off the heat and leave covered for 10 minutes. Fluff gently and remove whole spices as you serve.

Ingredients

• 100 g pudding rice
• 700 ml milk
• 40 g caster sugar
• 10 g butter
• 0.25 tsp ground nutmeg

Method

1. Heat oven to 150°C / 130°C fan. Grease a 1 litre oven dish with butter.
2. Rinse and drain rice, then put in the dish with sugar and milk. Stir and sprinkle with nutmeg.
3. Bake for 2 hours, stirring after 30 minutes, until rice is tender and pudding creamy. Add a little hot milk if it becomes dry.
4. Rest for 10 minutes before serving. Follow the rice storage advice below if keeping leftovers.

Ingredients

• 600 g cooking apples, peeled, cored and sliced
• 30 g caster sugar, for the apples
• 2 tbsp water
• 150 g plain flour
• 80 g cold butter, cubed
• 60 g caster sugar, for the topping
• 40 g porridge oats

Method

1. Heat oven to 180°C / 160°C fan. Put apples in a 1.5 litre oven dish with the sugar listed for the apples and water.
2. Rub butter into flour with fingertips until crumbly. Stir in the topping sugar and oats.
3. Scatter topping evenly over apples without pressing it down.
4. Bake for 40–45 minutes until golden and the apples are soft when pierced. Rest for 10 minutes before serving.

Ingredients

• 140 g softened butter
• 100 g caster sugar
• 180 g self-raising flour
• 2 eggs
• 2 ripe bananas, mashed

Method

1. Heat oven to 180°C / 160°C fan. Grease and line a 900 g / 2 lb loaf tin.
2. Beat butter and sugar until pale. Beat in eggs one at a time, adding a spoon of flour if the mixture curdles.
3. Fold in remaining flour and mashed banana. Spoon into the tin and level.
4. Bake for 45–55 minutes until a skewer inserted into the centre comes out clean. Cover loosely with foil if browning too quickly.
5. Cool in the tin for 15 minutes, then lift onto a rack and cool for at least 30 minutes before slicing into 10.

Ingredients

• 250 g soft pitted dates
• 150 g porridge oats
• 80 g cashew nuts
• 40 g coconut oil, melted
• 2 tbsp maple syrup
• 2 tbsp water

Method

1. Line a 20 cm square tin. If dates are firm, soak in hot water for 10 minutes, then drain well.
2. Blend oats and cashews in a food processor to coarse crumbs. Add dates, coconut oil and maple syrup.
3. Pulse until the mixture clumps when pressed. Add the measured water gradually only if needed to help it bind.
4. Press firmly into the lined tin. Cover and refrigerate for 2 hours before cutting into 12 bars.
5. Keep refrigerated in a sealed container and eat within 48 hours.

Ingredients

• 150 g butter
• 150 g halal-suitable dark chocolate, chopped
• 200 g caster sugar
• 3 eggs
• 100 g plain flour
• 25 g cocoa powder

Method

1. Heat oven to 180°C / 160°C fan. Line a 20 cm square baking tin.
2. Melt butter and chocolate together in a heatproof bowl over barely simmering water; do not let the bowl touch water. Let cool for 10 minutes.
3. Whisk eggs and sugar until thick and pale. Fold in chocolate mixture, then sift in flour and cocoa and fold gently.
4. Pour into tin. Bake for 25–30 minutes until edges are set and a skewer from the centre has moist crumbs, not liquid batter.
5. Cool in the tin for 1 hour before cutting into 16 squares.

Ingredients

• 80 g semolina
• 800 ml milk
• 30 g caster sugar
• 1 tsp alcohol-free vanilla flavouring

Method

1. Whisk semolina with 100 ml of the measured cold milk in a saucepan to make a smooth mixture.
2. Gradually whisk in the remaining milk. Heat gently, stirring constantly, until it reaches a simmer.
3. Cook over low heat for 8–10 minutes, stirring, until the semolina is tender and the pudding thickens. Stir in sugar and alcohol-free vanilla.
4. Divide into four bowls and let cool slightly before serving. It thickens further as it cools.

Ingredients

• 25 g butter or ghee
• 30 g almonds, slivered
• 30 g pistachios, chopped
• 75 g fine vermicelli (seviyan), broken
• 1000 ml whole milk
• 80 g soft pitted dates, sliced
• 30 g raisins
• 50 g caster sugar
• 0.5 tsp ground cardamom

Method

1. Melt butter in a large saucepan over low heat. Fry almonds and pistachios for 2 minutes, then lift out half for topping.
2. Add vermicelli and stir for 2–3 minutes until golden, taking care it does not burn.
3. Gradually pour in milk and add dates and raisins. Bring to a gentle simmer, stirring.
4. Simmer for 15–20 minutes, stirring often so the milk does not catch, until slightly thickened and the vermicelli is soft. Stir in sugar and cardamom until dissolved.
5. Serve warm or chilled, topped with the reserved nuts. It thickens as it cools; loosen with a little milk if needed.

Ingredients

• 600 ml whole milk
• 40 g ground rice
• 50 g caster sugar
• 0.25 tsp ground cardamom
• 1 tsp rose water, optional
• 15 g pistachios, finely chopped

Method

1. Whisk ground rice with 100 ml of the measured cold milk until smooth.
2. Heat the remaining milk in a saucepan to a gentle simmer. Whisk in the rice mixture.
3. Cook over low heat for 10–12 minutes, stirring constantly, until thick like custard. Stir in sugar and cardamom for 2 minutes, then take off the heat and add rose water if using.
4. Pour into four small bowls. Cool, cover and refrigerate for 2 hours until set. Top with pistachios. Eat within 24 hours.

Ingredients

• 250 g fine semolina
• 50 g desiccated coconut
• 100 g caster sugar, for the cake
• 1 tsp baking powder
• 200 g natural yoghurt
• 100 g butter, melted
• 16 blanched almonds
• 200 g caster sugar, for the syrup
• 150 ml water
• 1 tbsp lemon juice

Method

1. Heat oven to 180°C / 160°C fan. Grease a 20 cm square tin.
2. Mix semolina, coconut, the sugar for the cake and baking powder. Stir in yoghurt and melted butter to make a thick batter.
3. Spread level in the tin. Score into 16 squares with a knife and press an almond onto each.
4. Bake for 30–35 minutes until deep golden. Meanwhile simmer the syrup sugar and water for 5 minutes, add lemon juice and let cool.
5. Spoon the cooled syrup evenly over the hot cake. Leave for at least 1 hour to soak in, then cut along the scored lines.

Ingredients

• 750 g carrots, finely grated
• 750 ml whole milk
• 40 g butter or ghee
• 100 g caster sugar
• 0.5 tsp ground cardamom
• 30 g raisins
• 30 g cashew nuts, chopped
• 20 g pistachios, chopped

Method

1. Put carrots and milk in a large heavy saucepan. Bring to a boil, then simmer for 40–45 minutes, stirring more often as it thickens, until almost all the milk is absorbed.
2. Add butter and sugar and cook for 10 minutes, stirring constantly, until glossy and pulling away from the sides of the pan.
3. Stir in cardamom, raisins and most of the nuts.
4. Serve warm, topped with the remaining nuts. Refrigerate leftovers promptly and eat within 48 hours.

Ingredients

• 320 g halal-suitable vegetarian puff pastry
• 600 ml whole milk
• 150 ml double cream
• 50 g caster sugar
• 30 g pistachios, chopped
• 30 g flaked almonds
• 30 g raisins
• 30 g desiccated coconut

Method

1. Heat oven to 200°C / 180°C fan. Unroll the pastry onto a lined tray, prick all over and bake for 15 minutes until puffed and golden. Let cool slightly, then break into pieces.
2. Mix the nuts, raisins and coconut, keeping a little back for the top. Layer half the pastry in a 2 litre oven dish, scatter over half the mixture, then repeat.
3. Heat milk, cream and sugar until the sugar dissolves and the milk is steaming. Pour over the pastry and leave to soak for 5 minutes. Scatter over the reserved nut mixture.
4. Bake for 20 minutes until bubbling and golden. Rest for 10 minutes before serving.