Cauliflower, pea and paneer curry


for the masala paste:

1 fresh red chilli

2 cloves garlic

5cm piece of ginger

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp cayenne pepper

1 tbsp smoked paprika

2 tsp garam masala

2 tbsp olive oil

2 tbsp tomato puree

1 bunch coriander

half tbsp dessicated coconut

2 tbsp ground almonds

for the curry:

2 tbsp olive oil

225 paneer, cut into 2cm cubes

1 cauliflower head, cut into small florets

2 onions, chopped into thick slices

2 cloves garlic, finely chopped

500g passata

200g frozen peas

small bunch coriander, chopped

Start by making the paste:

Deseed the chilli and roughly chop, peel the garlic and ginger.

Over a medium heat dry roast the cumin and coriander seeds until fragrant and remove from heat. Grind the seeds in a pestle and mortar.

Put the ground seeds into a food processor with the remaining paste ingredients and half tsp of sea salt and blend to a smooth paste.

Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and 2 heaped tablespoons of the masala curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.

Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with brown basmati rice.

Peach, polenta and pistachio cake


3 large peaches

3 large eggs

150g caster sugar

3 unwaxed limes

150g fine polenta

175g pistachio nuts, finely ground in food processor

150g slightly salted butter, melted and cooled

Put the peaches into a small saucepan, cover with boiling water and simmer for 25mins until soft. Plunge into cold water to cool. Remove the stones and blitz the peach flesh in a blender into a puree.

Preheat the oven to 180 deg. C. Grease a 23cm springform cake tin and line with baking paper.

Beat the eggs with the sugar in a bowl. Grate in the zest of 2 limes, add the polenta and pistachios and mix. Stir in the melted butter and peach puree. Pour the mixture into the cake tin and bake for approx 50 mins until a skewer inserted into the middle of the cakes comes out clean. Leave the cake to cool in the tin.

Try serving topped with natural yoghurt, peach slices, chopped pistachios, lime zest and honey.