This dish is really quick to make but full of delicious flavour. Although coconut milk is a rich source of fat, this recipe uses much less than is usually found in Malaysian and Thai recipes. Serve with rice noodles or steamed jasmine rice.
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Orchard spread
Use this rich, slightly tart, lightly spiced purée of fresh and dried fruit to replace butter on warm morning toast or muffins. The recipe makes far more than 4 people can enjoy at one breakfast, but the spread keeps well in the fridge.
Mexican beans and fruit
Earthy, rustic beans are surprisingly good paired with fruit, as in this classic from the Mexican kitchen, where it is called frijoles con frutas. If fruit with beans sounds alarming, just remember that the tomato – an essential ingredient [...]
Lamb and fig stew with star anise
Meat and fruit is a classic combination in many cuisines, all over the world. This slowly cooked stew of tender lamb and sweet dried figs, flavoured with warm spices, is a superb partnership of meat and fruit, ideal for a special occasion. Serve [...]
Fruit salad
A can of fruit can be transformed into a special–tasting fruit salad with the minimum of effort. Here, lychees are enhanced with stem ginger and the zest and juice of fresh lime for an Asian flavour, then tossed with crisp apple, oranges [...]
Chicken and banana korma
This mild chicken and banana curry, enriched with almonds and yogurt, has a wonderfully smooth, creamy texture. Boneless, skinless chicken thighs add plenty of flavour, while being convenient to eat, quick to cook and quite low in fat. Serve [...]
Chicken with apricots and cumin
Chicken thighs are excellent in a casserole, being very tender and full of flavour. Fresh apricots and a bulb of fennel make good partners, especially when spiced up with cumin. Rice would be a good accompaniment, as would boiled new potatoes or [...]
Citrus and spinach salad
In this colourful salad, the subtle flavour of spinach is enhanced by sweet melon and citrus, and prosciutto adds a savoury touch. You can prepare the dressing in advance, but only assemble the salad at the last moment to preserve as much [...]
Citrus wake-up
What an invigorating drink this is, made with fresh citrus, very lightly sweetened and flavoured with a little lime zest and mint. Squeezing your own juice makes all the difference in both nutrition and flavour as vitamin C begins to dissipate [...]
Frozen pineapple and berry slush
A cross between a breakfast sorbet and thick drink, this refreshing, virtually fat–free start to the day takes just seconds to whiz up. The secret of preparing it quickly is to keep a selection of chopped fruit in the freezer, then you can [...]
Potato and pumpkin gratin
When making a layered gratin such as this it's important to think about how the vegetables will cook, how much moisture they will release and whether or not they will hold their shape after cooking. A mixture of roots and softer vegetables [...]
Pork and spinach enchiladas
Much of the delight of Mexican food is in the abundance of salad–type toppings that contrast so well with the hot ingredients. Although these enchiladas are made with less fat than usual, their traditional character is preserved. Serve [...]
New potatoes with nori
Nori is a type of Japanese seaweed that is sold dried in thin, dark–green sheets. The flavour is distinctive and savoury. Nori is usually combined with rice in Japanese cooking, but it is also good with vegetables, particularly potatoes.
Mediterranean marinated salad
This salad of roasted vegetables has a rich flavour cut by a piquant dressing. It is one of those any–time salads – ideal for a healthy midweek meal with lots of crusty bread, some pasta or couscous; good as a dinner–party [...]
Mango on a bed of green leaves
This mixture of salad leaves and herbs, each with its own robust flavour, marries well with the sweetness and smooth texture of mango. The result is a salad that is colourful and refreshing, ideal as a light starter or side dish. Serve with warm [...]
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