RECIPES

and garam masala, followed by the tomatoes and sugar. Cook, uncovered, for 5-7 mins, or until the masala thickens and a layer of oil forms around the edge of the pan.

STEP 3

Spoon the yogurt into a small bowl, add a small ladleful of the hot masala and mix well before stirring the yogurt into the pan of masala. Pour in 100ml hot water and simmer for 3-4 mins until the curry has the consistency of double cream. Season to taste, then return the mushrooms to the pan and stir to warm through. Scatter with the chopped coriander and serve with boiled rice or naan, if you like.

Vegetarian bolgnaise

Simple mushroom curry

Ingredients

50g unsalted butter

500g chestnut mushrooms, quartered

4-6 tbsp sunflower oil

1 tsp cumin seeds

1 tsp fennel seeds

1 large onion, finely chopped

4 garlic cloves, finely chopped

1 tsp ground ginger

¼ tsp ground turmeric

½ tsp Kashmiri chilli powder

½ tsp garam masala

400g can chopped tomatoes

1 tsp caster sugar

2 tbsp thick, full-fat Greek yogurt

2 tbsp chopped coriander

Cooked rice or naan, to serve

Method

STEP 1

Melt the butter in a large wok, karahi or non-stick frying pan over a mediumhigh heat and cook the mushrooms for 10 mins, or until any moisture has evaporated and they’re starting to brown. Transfer to a bowl and set aside.

STEP 2

Heat the oil in the same pan over a medium-high heat and fry the cumin and fennel seeds, stirring continuously for about 30 seconds until they release a nutty aroma. Stir in the onion and cook for 12-15 mins until golden. Reduce the heat to medium, then add the garlic and continue frying for 1 min.

Add the ginger, turmeric, chilli powder

Ingredients

2 tbsp olive oil, or another cooking oil

1 medium onion, finely chopped

2 carrots, very finely chopped

2 celery sticks, very finely chopped

1 garlic clove, crushed

350g frozen vegetarian mince

1 bay leaf

500ml passata

1 vegetable stock cube

100ml milk

Small bunch basil, chopped

600g cooked spaghetti or other pasta shape (about 250g dried)

Vegetarian hard cheese, to serve, optional

Method

STEP 1

Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the vegetarian mince (there’s no need to defrost it) and fry for a couple of mins. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.

STEP 2 Turn down the heat and simmer for 30 mins or until all the pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 mins. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens. Stir through the basil. Serve with the spaghetti and grate the cheese over the top, if you like. Can be frozen into portions and reheated.

Creamy baked gnocchi wth squash and spinach

Ingredients

600g butternut squash, peeled, deseeded and cut into small chunks (450g prepared weight)

1 tbsp olive oil, plus a drizzle (for optional air-frying)

2 garlic cloves, crushed

160g baby leaf spinach

250g mascarpone

Grating of nutmeg

30g parmesan or vegetarian alternative, grated

500g gnocchi

3 tbsp fresh or dried breadcrumbs

Method

STEP 1

Put the squash in a heatproof bowl with a splash of water and pinch of seasoning, then cover and microwave on high for 5 mins. Or, toss the squash in a drizzle of oil and some seasoning, and cook for 12 mins at 200C in an air fryer until soft and caramelised. It can also be roasted in the oven for 25 mins.

STEP 2

Meanwhile, heat 2 tsp of the oil in a large ovenproof frying pan over a medium heat and fry the garlic for 30 seconds until sizzling but not coloured. Add the spinach, season and cook until wilted.

STEP 3

When the squash is tender, roughly mash half of it using a fork. Stir the mashed squash and the mascarpone into the spinach, then add 150ml water and stir until you have a smooth, creamy sauce. Grate in a generous amount of nutmeg and add half the parmesan. Gently stir in the gnocchi and squash chunks to coat in the sauce. Simmer for 1-2 mins until everything is heated through, adding a splash of water if the sauce is very thick. Scatter over the breadcrumbs and remaining parmesan.

STEP 4

Heat the grill to medium-high, then slide the gnocchi under for a few minutes until golden and bubbling at the edges.