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The weekday hall of fame

Research shows most cooks have 10 or so trusted recipes in their repertoire that they turn to again and again. We decided to find out what yours were, so we sent out a survey with lots of choices. Then we gave your top 10 recipes a twist, reinventing each one slightly. Turn the page for your new ultimate midweek collection.
PHOTOGRAPHS: LAUREN MCLEAN.

NEW MID WEEK PROMISE

Your guarantee for every recipe in this section: NO MORE THAN…

• 10 ingredients

• 30 min hands-on time

• 650 calories per portion (but many of the recipes have fewer)

• 10g sat fat per portion

PLUS…

• No unnecessary added sugar

• Minimal washing up

• “We all have a few reliable, quick and easy favourites we can almost make with our eyes closed, don’t we? I loved finding out which recipes you cook most, then trying to reinvent the dishes – without changing them so much that they lost the comfortable familiarity that makes them universally popular. I hope they become dishes you make often and enjoy as much as the classics that inspired them.”

THE CURRY

Paneer and chickpea curry

SERVES 4. HANDS-ON TIME 30 MIN

NEXT TIME

Use prawns instead of paneer, and fry them in the curry paste until pink.

1 tbsp vegetable oil, plus 1 tsp

225g paneer, cut into 2cm cubes

1 large onion, finely sliced

2 garlic cloves, crushed

3cm fresh ginger, grated

3 tbsp Patak’s mild curry paste

100g tinned chopped tomatoes

2 x 400g tins chickpeas, drained

READ MORE
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About Delicious Magazine

May brings longer, warmer days and bank holidays, perfect for Peter Gordon's new salads, John Whaite's easy sharing feasts, meat-free dinner party mains and recipes that cook in the oven while you walk in the countryside. There's a 16-page section for Sabrina Ghayour to share her Middle Eastern-inspired cooking as well as new asparagus recipes, a guide to choux pastry and Ben Tish's salt hake fritters. And finally, we look for the best cheese toastie in the world.
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