Prep Time: 35 minutes Cook: 1 hour and 30 minutes Serves: 4
Ingredients 600g diced pork ½ pumpkin or squash (about 500g prepared weight) 2 x red onions 4 x cloves of garlic Fresh ginger - finely chopped to make 1 tbsp 200g spinach or chard 10g bunch of coriander 1 x lime 400ml full fat coconut milk 50g desiccated coconut 300g basmati or standard long grain rice (not easy cook) 250g plain flour plus extra for rolling out the breads A big pinch of sugar 1 x tsp cracked black pepper 2 x tbsp curry powder 1 x cinnamon quill A small handful of finely chopped fresh mint 2 x thinly sliced fresh red chillies 1 x tsp turmeric 2 x tsp curry powder
Method 1 For the curry: Fry 1/2 the thinly slice onion in 2 tbsp oil for 10 minutes or until the onion is soft and starting to brown. Mix the pork with 1 tsp cracked black pepper and 1/2 tsp salt leave to marinate. 2 For the roti: Mix the flour with 100ml coconut milk, 60ml water, 1/2 the finely chooped onion, 20g desiccated coconut, the coriander and 1/3 tsp salt to a soft dough. Knead for a minute on a floured surface then cover and leave to rest. 3 For the curry: Add the ginger and 1/2 the garlic to the cooked onions and cook for 1 minute or until soft. Blend the cooked onion mixture with 2 tbsp of curry powder to a corse paste (add a splash of water if necessary). Fry the paste and the pork in 1 tbsp of oil for 5 minutes or until all the water has evapoarted and the pork is beginning to fry in its own fat. 4 For the coconut chutney: Pour 60ml freshly boiled water from the kettle over the remaining 30g desiccated coconut. Stir in 1/2 the remaining finely chopped onion, a small handful of finely chopped fresh mint, a big pich of salt, a big pinch of sugar and the juice of 1/2 a lime. Leave to one side. 5 For the curry: Stir in 1 cinnamon quill, 150ml water and 1/2 tsp salt then cover and simmer for 45 minutes or until the sauce is thick and rich and the pork is tender. 6 For the wattaka: Fry the remianing thinly sliced onion in 2 tbsp of oil for 10 minutes or until melting and soft. 7 For the lunu miris: Unsing a pestle and mortar (or the end of a rolling pin and a bowl) pound the remaing finely chopped onion and 2 thinly sliced fresh red chillies into a corse paste. Stir in the juice of the remaining 1/2 lime, 1 tbsp oil and a big pinch of salt then leave to one side. 8 For the wattaka: Add the remaining garlic and 2 tsp curry powder to the cooked onions and cook for 1 minute. Stir in the pumpkin, remaining coconut milk and 1/2 tsp salt the cover and simmer for 15 minutes or until the pumpkin just begins to soften. 9 For the roti: Divide the dough into 4 pieces. Roll out each piece on a lightly floured surface into circles of about 2-3mm thick and 17cm in diameter. Heat a frying pan (make sure it's hot) then dry fry a roti for 1 minute each side or until just beginning to char slightly and all traces of raw flour have disappeared. Wrap in foil (this is important as it keeps them soft) then repeat with the remaining pieces of dough. 10 For the rice: Cook the rice with 450ml water, 1 tsp turmeric and 1/2 tsp of salt in a covered pan for 15 minutes or until all the liquid has been absorbed and the rice is cooked through. 11 For the wattaka: Stir the spinach into the curry the cover and simmer for 5 minutes or until the spinach is fully wilted, the squash has bugun to break down and the sauce is rich and thick. 12 To serve: Pick the cinnamon quill out of the curry Serve the curry with the wattaka, roti, rice, lunu miris and coconut chutney on the side.

Prep Time: 20 minutes Cook Time: 2 hours Serves: 4-6
Ingredients 2 x tbsp golden syrup 2 x tbsp marmalade 175g self-raising flour 1 x tsp baking powder 1 x tsp ground cinnamon 175g butter, softened 3 x large eggs 175g light brown sugar 2 x oranges, zest only
Method Thoroughly grease a pudding bowl with butter. Spoon the golden syrup and marmalade into the bottom of the bowl. Sift the flour, baking powder and cinnamon into a food processor. Add the butter, eggs, sugar and orange zest. Blend for about 30 seconds or until thoroughly combined. Pour the mixture into the pudding bowl and use the back of a spoon to level the top. Cover the bowl with greaseproof paper and foil, make sure that both are pleated in the centre to allow the pudding to rise. Pull the sheets down the outside of the bowl and tie string around the rim to hold in place. Trim off excess paper all the way around, then place the pudding in a steamer fitted over a saucepan of boiling water. (If you do not have a steamer place a ramakin or similar in the pan to prevent the bottom of the pudding bowl touching the bottom of the pan) Steam the pudding for 2 hours, checking the water level every 20 minutes and topping up as required. To serve, loosen the pudding using a palette knife and turn out onto a warmed plate. Serve with custard or double cream.

Prep Time: 5 minutes Cook Time: 1 hour 40 minutes
Ingredients Medium / large baking potato Oil Salt and black pepper
Method Pre-heat oven to 220c / 200c fan. Place foil on a baking tray to catch any excess oil. Lightly rub the potato with oil and season. Place the potato onto the tray and bake for 25 minutes. Reduce the heat to 190c / 170c fan and bake for a further 1 hour and 15 minutes. Remove the potato and cut in a cross shape, then lightly squeeze the potato from the bottom to fluff / burst. Add butter or toppings of your choice and serve.

Prep Time: 5 minutes Cook Time: 50 minutes Serves: 4
Ingredients 4 x chicken fillets / breasts 1 x red pepper (sliced) 1 x yellow pepper (sliced) 100g chestnut mushrooms (sliced) 1 x tsp oregano 1 x tsp thyme 4 x garlic cloves (finely chopped) 150ml white wine 150ml chicken stock 1 x 400g chopped tomatoes
Method Season the chicken on both sides with salt and black pepper. Bring a couple of table spoons of olive oil to a moderate to high heat in a shallow casserole pan or large frying pan. Brown the chicken fillets on both sides until nice and golden. (approx 5 minutes each side) Remove the chicken from the pan and reduce heat, add the peppers and mushrooms and allow to soften for around 5 minutes. Add the garlic and fry for a further 1 minute. Add the chicken fillets, wine, chicken stock, chopped tomatoes and herbs and bring to the boil. Reduce to a simmer, cover and cook for a further 30 minutes.