25 min marvel
Pork piccata with mashed potatoes and roast apples
PHOTOGRAPHS TOM SHINGLER
RECIPES AND FOOD STYLING POLLYANNA COUPLAND
Chicken rice with tomato, basil and mozzarella
Midweek treat
Salmon with bacon, sweetcorn and crushed potatoes
Comfort classic
Beetroot, spinach and coconut curry
One-pot wonder
Serves 4
Hands-on
time 15 min
Simmering
time 20 min
Healthy and fresh tasting, with a rich finish thanks to coconut milk, this is an easy dish to knock up when you feel the need to be nourished. The tamarind and lime cut through the creaminess to create flavour harmony.
BE A BETTER COOK
Don’t be tempted to rush the onions – cooking them slowly not only changes the flavour into something sweet and caramelised but also softens them into almost a paste, which will give body to your curry. Cooking the dry spices for a couple of minutes before adding liquid is also an important step, otherwise the dish will taste of raw, powdered spices.
• 2 tbsp vegetable oil
• 1 onion, finely sliced
• 1 green chilli, finely sliced