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Gajar ka halwa (carrot halwa) recipe
 Gajar ka halwa is an aromatic Indian pudding, consisting of slow-cooked carrots, cardamom, cashews and raisins. 1.2 litres/2 pints full-fat milk1kg/2lb 4oz carrots, peeled and grated 300g/10½oz caster sugar1 tsp green cardamom powder3 tbsp ghee or buttergenerous handful cashews, roughly chopped2 tbsp raisinsclotted cream or ice cream, to serve 1.2 litres/2 pints full-fat milk 1kg/2lb 4oz carrots, peeled and grated 300g/10½oz caster sugar 1 tsp green cardamom powder 3 tbsp ghee or butter generous handful cashews, roughly chopped 2 tbsp raisins clotted cream or ice cream, to serve Method Heat the milk in a large saucepan. Bring to the boil, then reduce the heat to low and simmer for 1 hour. Keep stirring, making sure it doesn’t stick to the bottom of the pan. As the volume reduces, scrape the sides of the pan, too. Add the grated carrots and continue cooking for 30 minutes more. Stir well. Add the sugar and continue cooking for another 30–35 minutes, until the sugar dissolves and the halwa thickens. Stir in the cardamom and turn off the heat. Heat the ghee in a small frying pan over a medium heat. Add the cashews and fry for 10–15 seconds. Add the raisins and cook until they begin to puff up, then pour over the warm carrot halwa. Serve warm with clotted cream or ice cream. Heat the milk in a large saucepan. Bring to the boil, then reduce the heat to low and simmer for 1 hour. Keep stirring, making sure it doesn’t stick to the bottom of the pan. As the volume reduces, scrape the sides of the pan, too. Heat the milk in a large saucepan. Bring to the boil, then reduce the heat to low and simmer for 1 hour. Keep stirring, making sure it doesn’t stick to the bottom of the pan. As the volume reduces, scrape the sides of the pan, too. Add the grated carrots and continue cooking for 30 minutes more. Stir well. Add the sugar and continue cooking for another 30–35 minutes, until the sugar dissolves and the halwa thickens. Stir in the cardamom and turn off the heat. Add the grated carrots and continue cooking for 30 minutes more. Stir well. Add the sugar and continue cooking for another 30–35 minutes, until the sugar dissolves and the halwa thickens. Stir in the cardamom and turn off the heat. Heat the ghee in a small frying pan over a medium heat. Add the cashews and fry for 10–15 seconds. Add the raisins and cook until they begin to puff up, then pour over the warm carrot halwa. Serve warm with clotted cream or ice cream. Heat the ghee in a small frying pan over a medium heat. Add the cashews and fry for 10–15 seconds. Add the raisins and cook until they begin to puff up, then pour over the warm carrot halwa. Serve warm with clotted cream or ice cream.
Garam masala recipe
 Running low on garam masala? Make your own at home using whole spices and Madhur Jaffrey's recipe. 1 tbsp cardamom seeds (if you can't buy the seeds then buy cardamom pods and shell them yourself)1 tsp black peppercorns1 tsp black cumin seeds (you can use regular cumin seeds if black aren't available)1 tsp whole cloves1/3 of a whole nutmeg (you can break a whole nutmeg by placing it on a cloth and bashing it with a meat mallet or rolling pin)a medium stick of cinnamon, about 5-8cm/2-3 inches, broken up into 3-4 pieces 1 tbsp cardamom seeds (if you can't buy the seeds then buy cardamom pods and shell them yourself) 1 tsp black peppercorns 1 tsp black cumin seeds (you can use regular cumin seeds if black aren't available) 1 tsp whole cloves 1/3 of a whole nutmeg (you can break a whole nutmeg by placing it on a cloth and bashing it with a meat mallet or rolling pin) a medium stick of cinnamon, about 5-8cm/2-3 inches, broken up into 3-4 pieces Method Put all the ingredients in a clean coffee grinder or other spice grinder and grind as finely as possible.Store in a tightly lidded jar, away from heat and sunlight and use as needed. Put all the ingredients in a clean coffee grinder or other spice grinder and grind as finely as possible. Put all the ingredients in a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight and use as needed. Store in a tightly lidded jar, away from heat and sunlight and use as needed.
Garlic and paprika prawns recipe
 100ml/3½fl oz olive oil1 red onion, peeled, finely sliced 1 tbsp sherry2 garlic cloves, peeled, crushed 2 tsp smoked paprika1 tsp dried chili flakes8 plum tomatoes, chopped12 raw king prawns, shells and heads removed100g/3½oz breadcrumbs (preferably brioche)1 tbsp chopped fresh parsleysalt and freshly ground black peppercrusty bread, to serve 100ml/3½fl oz olive oil 1 red onion, peeled, finely sliced 1 tbsp sherry 2 garlic cloves, peeled, crushed 2 tsp smoked paprika 1 tsp dried chili flakes 8 plum tomatoes, chopped 12 raw king prawns, shells and heads removed 100g/3½oz breadcrumbs (preferably brioche) 1 tbsp chopped fresh parsley salt and freshly ground black pepper crusty bread, to serve Method Preheat the oven to 180C/350F/Gas 4.Heat one tablespoon of the oil in a frying pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the sherry and cook for a further 1-2 minutes, or until the volume of the liquid has reduced slightly. Add the garlic, paprika, chilli, tomatoes and the remaining oil and cook for a further 18-20 minutes, or until the sauce is thick and the tomatoes have softened.Stir in the prawns and spoon into an ovenproof dish. Sprinkle over the breadcrumbs and bake for 15-17 minutes, or until golden-brown on top.Serve immediately with the crusty bread. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat one tablespoon of the oil in a frying pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the sherry and cook for a further 1-2 minutes, or until the volume of the liquid has reduced slightly. Heat one tablespoon of the oil in a frying pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the sherry and cook for a further 1-2 minutes, or until the volume of the liquid has reduced slightly. Add the garlic, paprika, chilli, tomatoes and the remaining oil and cook for a further 18-20 minutes, or until the sauce is thick and the tomatoes have softened. Add the garlic, paprika, chilli, tomatoes and the remaining oil and cook for a further 18-20 minutes, or until the sauce is thick and the tomatoes have softened. Stir in the prawns and spoon into an ovenproof dish. Sprinkle over the breadcrumbs and bake for 15-17 minutes, or until golden-brown on top. Stir in the prawns and spoon into an ovenproof dish. Sprinkle over the breadcrumbs and bake for 15-17 minutes, or until golden-brown on top. Serve immediately with the crusty bread. Serve immediately with the crusty bread.
Garlic and chilli prawns recipe
 Serve this as a main (for 4 people) or for up to 6–8 people as part of tapas, starter or part of a salad. 600g/1lb 5oz whole king prawns (around 24 medium)150ml/5fl oz olive oil4 garlic cloves, very finely chopped3 tbsp very finely chopped parsley leaves generous pinch dried red chilli flakessea salt 600g/1lb 5oz whole king prawns (around 24 medium) 150ml/5fl oz olive oil 4 garlic cloves, very finely chopped 3 tbsp very finely chopped parsley leaves generous pinch dried red chilli flakes sea salt lemon wedgesbread (optional) lemon wedges bread (optional) Method Peel the prawns, leaving the tip of the tail and the head intact.Pour the olive oil into a large frying pan and set over a medium heat. Add the garlic, parsley, chilli flakes and a large pinch of sea salt and cook for a couple of minutes, stirring constantly, until the garlic starts to soften but isn’t taking much colour on.Turn up the heat and add the prawns, frying briskly on each side until they are pink and cooked through. This will take up to 3 minutes. Carefully remove the prawns from the frying pan with a slotted spoon. Serve immediately with some of the flavoured cooking oil drizzled over, with lemon wedges and perhaps some bread for dipping. Peel the prawns, leaving the tip of the tail and the head intact. Peel the prawns, leaving the tip of the tail and the head intact. Pour the olive oil into a large frying pan and set over a medium heat. Add the garlic, parsley, chilli flakes and a large pinch of sea salt and cook for a couple of minutes, stirring constantly, until the garlic starts to soften but isn’t taking much colour on. Pour the olive oil into a large frying pan and set over a medium heat. Add the garlic, parsley, chilli flakes and a large pinch of sea salt and cook for a couple of minutes, stirring constantly, until the garlic starts to soften but isn’t taking much colour on. Turn up the heat and add the prawns, frying briskly on each side until they are pink and cooked through. This will take up to 3 minutes. Turn up the heat and add the prawns, frying briskly on each side until they are pink and cooked through. This will take up to 3 minutes. Carefully remove the prawns from the frying pan with a slotted spoon. Serve immediately with some of the flavoured cooking oil drizzled over, with lemon wedges and perhaps some bread for dipping. Carefully remove the prawns from the frying pan with a slotted spoon. Serve immediately with some of the flavoured cooking oil drizzled over, with lemon wedges and perhaps some bread for dipping.
Hake wrapped in pancetta with curried potatoes recipe
 1 tbsp olive oil150g/5¼oz new potatoes, cooked4 spring onions, choppedpinch curry powderpinch turmericsqueeze lemon juice150ml/5fl oz double creamhandful fresh parsley leaves, choppedpinch cumin seeds 1 tbsp olive oil 150g/5¼oz new potatoes, cooked 4 spring onions, chopped pinch curry powder pinch turmeric squeeze lemon juice 150ml/5fl oz double cream handful fresh parsley leaves, chopped pinch cumin seeds 1 hake fillet4 slices pancettaoil, for fryingsalt and freshly ground black pepper 1 hake fillet 4 slices pancetta oil, for frying salt and freshly ground black pepper Method To make the curried potatoes, heat the oil in a sauté or large frying pan. Fry the potatoes and spring onions for a few minutes, to soften.Stir in the curry powder and turmeric to coat. Add the lemon juice to the pan and then pour in the cream. Add the parsley and cumin seeds and simmer gently for 8-10 minutes, until thickened.For the fish, wrap the pancetta slices around the hake fillet. Heat the oil in a non-stick-frying pan and cook the fish for 2-3 minutes on each side, or until the pancetta is golden brown.To serve, transfer the wrapped fish to a serving plate and serve the curried potatoes alongside. To make the curried potatoes, heat the oil in a sauté or large frying pan. Fry the potatoes and spring onions for a few minutes, to soften. To make the curried potatoes, heat the oil in a sauté or large frying pan. Fry the potatoes and spring onions for a few minutes, to soften. Stir in the curry powder and turmeric to coat. Add the lemon juice to the pan and then pour in the cream. Stir in the curry powder and turmeric to coat. Add the lemon juice to the pan and then pour in the cream. Add the parsley and cumin seeds and simmer gently for 8-10 minutes, until thickened. Add the parsley and cumin seeds and simmer gently for 8-10 minutes, until thickened. For the fish, wrap the pancetta slices around the hake fillet. Heat the oil in a non-stick-frying pan and cook the fish for 2-3 minutes on each side, or until the pancetta is golden brown. For the fish, wrap the pancetta slices around the hake fillet. Heat the oil in a non-stick-frying pan and cook the fish for 2-3 minutes on each side, or until the pancetta is golden brown. To serve, transfer the wrapped fish to a serving plate and serve the curried potatoes alongside. To serve, transfer the wrapped fish to a serving plate and serve the curried potatoes alongside.
Iced coffee recipe
 Use this iced coffee recipe as a basic template and adjust based on how strong or sweet you like your coffee. It's easy to double the recipe to make extra, too. ice cubes1 espresso shot, approx. 40ml/1½fl oz100ml/3½fl oz cold milk½ tsp condensed milk (optional) ice cubes 1 espresso shot, approx. 40ml/1½fl oz 100ml/3½fl oz cold milk ½ tsp condensed milk (optional) Method If you're making a black iced coffee, fill a small glass with ice cubes. If you're making a milky iced coffee (an iced latte), fill a medium-sized glass three-quarters full of ice cubes. Pour the shot of espresso over the ice, then pour in the milk if making an iced latte, adding more or less to taste. Stir in the condensed milk to sweeten, if using. Serve immediately. If you're making a black iced coffee, fill a small glass with ice cubes. If you're making a milky iced coffee (an iced latte), fill a medium-sized glass three-quarters full of ice cubes. If you're making a black iced coffee, fill a small glass with ice cubes. If you're making a milky iced coffee (an iced latte), fill a medium-sized glass three-quarters full of ice cubes. Pour the shot of espresso over the ice, then pour in the milk if making an iced latte, adding more or less to taste. Pour the shot of espresso over the ice, then pour in the milk if making an iced latte, adding more or less to taste. Stir in the condensed milk to sweeten, if using. Serve immediately. Stir in the condensed milk to sweeten, if using. Serve immediately. Recipe tips If you want to make your iced coffee with cold brew coffee, mix 35g/1¼oz ground coffee with 650ml/23fl oz filtered water and leave in the fridge overnight. Any spare coffee can be frozen in an ice cube tray!
Idris’ old fashioned recipe
 A chocolate and cherry twist on a classic cocktail made with brandy, cherry and dash of bitters. Ingredients 60ml/2fl oz cognac1 tsp cherry syrup3 dashes chocolate bittershandful icebig ice cube, to serveorange peel, to serve 60ml/2fl oz cognac 1 tsp cherry syrup 3 dashes chocolate bitters handful ice big ice cube, to serve orange peel, to serve Method Add all ingredients to a cocktail glass, fill with ice and stir until ice cold. Strain into a tumbler glass over a big ice cube and garnish with orange peel. Add all ingredients to a cocktail glass, fill with ice and stir until ice cold. Strain into a tumbler glass over a big ice cube and garnish with orange peel. Add all ingredients to a cocktail glass, fill with ice and stir until ice cold. Strain into a tumbler glass over a big ice cube and garnish with orange peel. Related recipes This recipe is from...
Jalapeño and anchovy ketchup recipe
 This hot and punchy dip goes perfectly with potato wedges, lamb chops or oven-roasted root vegetables. One tablespoon provides 35 kcal, 0.8g protein, 1.5g carbohydrate (of which 1.5g sugars), 3g fat (of which 0.4g saturates), 0.4g fibre and 0.2g salt. 200g/7oz tomato purée7 anchovies, drained 5 tbsp olive oil 8 slices jalapeño pepper (from a jar), or to taste1 garlic clove, roughly chopped 200g/7oz tomato purée 7 anchovies, drained 5 tbsp olive oil 8 slices jalapeño pepper (from a jar), or to taste 1 garlic clove, roughly chopped Method Blend all of the ingredients and 2-3 tbsp cold water together in a food processor until smooth. Transfer to to a sterile, airtight jar. This ketchup will keep in the fridge for up to 2 weeks. Blend all of the ingredients and 2-3 tbsp cold water together in a food processor until smooth. Blend all of the ingredients and 2-3 tbsp cold water together in a food processor until smooth. Transfer to to a sterile, airtight jar. This ketchup will keep in the fridge for up to 2 weeks. Transfer to to a sterile, airtight jar. This ketchup will keep in the fridge for up to 2 weeks. Recipe tips Tip 1: If you use tinned anchovies preserved in olive oil, you can use the oil you drain off in this recipe. Tip 2: To make the ketchup last longer in the fridge, cover it with more olive oil and don’t dip anything into it!
Jamaican fruit salad (Matrimony de luxe) recipe
 Bring a little heat to a tropical fruit salad with a drizzle of ginger syrup, then cool it down with rich double cream. 1 ripe mango, peeled, stone removed, flesh chopped2 kiwi fruit, peeled, cut into quarters, cores removed, flesh finely sliced2 ripe passionfruit, pulp and seeds1 large piece preserved stem ginger (from a jar), finely chopped1½ tbsp ginger syrup (from the jar of preserved stem ginger)½ lime, juice onlydouble cream or ice cream, to serve 1 ripe mango, peeled, stone removed, flesh chopped 2 kiwi fruit, peeled, cut into quarters, cores removed, flesh finely sliced 2 ripe passionfruit, pulp and seeds 1 large piece preserved stem ginger (from a jar), finely chopped 1½ tbsp ginger syrup (from the jar of preserved stem ginger) ½ lime, juice only double cream or ice cream, to serve Method Mix the chopped mango, sliced kiwi and passion fruit pulp and seeds together in a large serving bowl.Sprinkle over the chopped stem ginger and mix well.Drizzle over the ginger syrup and squeeze over the lime juice. Mix carefully until the fruit is coated in the ginger and lime juice.To serve, spoon the matrimony de luxe into four shallow serving bowls. Drizzle over double cream or add a scoop of ice cream. Mix the chopped mango, sliced kiwi and passion fruit pulp and seeds together in a large serving bowl. Mix the chopped mango, sliced kiwi and passion fruit pulp and seeds together in a large serving bowl. Sprinkle over the chopped stem ginger and mix well. Sprinkle over the chopped stem ginger and mix well. Drizzle over the ginger syrup and squeeze over the lime juice. Mix carefully until the fruit is coated in the ginger and lime juice. Drizzle over the ginger syrup and squeeze over the lime juice. Mix carefully until the fruit is coated in the ginger and lime juice. To serve, spoon the matrimony de luxe into four shallow serving bowls. Drizzle over double cream or add a scoop of ice cream. To serve, spoon the matrimony de luxe into four shallow serving bowls. Drizzle over double cream or add a scoop of ice cream.
Kale crisps recipe
 These super-healthy kale crisps are a genius way to hit that snack craving and use up past-its-best veg. 200g/7oz kale, washed, dried, tough stalks removed and shredded1 tsp olive oilfine salt and black pepper 200g/7oz kale, washed, dried, tough stalks removed and shredded 1 tsp olive oil fine salt and black pepper Method Preheat the oven to 140C/120C Fan/Gas 1.Toss the kale with the olive oil and a pinch of salt in a bowl until well coated, then transfer to two baking trays.Bake for 15 minutes, shake the trays, then return to the oven for a further 10–15 minutes until crisp. Serve sprinkled with more salt and some pepper, if you like. Preheat the oven to 140C/120C Fan/Gas 1. Preheat the oven to 140C/120C Fan/Gas 1. Toss the kale with the olive oil and a pinch of salt in a bowl until well coated, then transfer to two baking trays. Toss the kale with the olive oil and a pinch of salt in a bowl until well coated, then transfer to two baking trays. Bake for 15 minutes, shake the trays, then return to the oven for a further 10–15 minutes until crisp. Serve sprinkled with more salt and some pepper, if you like. Bake for 15 minutes, shake the trays, then return to the oven for a further 10–15 minutes until crisp. Serve sprinkled with more salt and some pepper, if you like.
Kale, lemon, honey and sesame seed salad recipe
 Raw kale is full of nutrients. But what to do about the taste? Try marinating it in lemon juice and honey. 400g/14oz kale1 tsp salt½ lemon, juice only1 tbsp honey2-3cm/1in piece fresh root ginger, finely chopped2 tbsp sesame seedsextra virgin olive oil (optional) 400g/14oz kale 1 tsp salt ½ lemon, juice only 1 tbsp honey 2-3cm/1in piece fresh root ginger, finely chopped 2 tbsp sesame seeds extra virgin olive oil (optional) Method Pull the kale leaves off the thick stalks. Finely chop the stalks and roughly chop the leaves, then wash both. Drain well.Place the kale in a bowl with the salt, lemon juice and honey. Massage the dressing into the leaves for 2-3 minutes, bruising them so they soak up the juices. Leave for 30 minutes, then pour off the excess liquid. Add the ginger and sesame seeds, mix and dress with extra virgin olive oil, if using. Pull the kale leaves off the thick stalks. Finely chop the stalks and roughly chop the leaves, then wash both. Drain well. Pull the kale leaves off the thick stalks. Finely chop the stalks and roughly chop the leaves, then wash both. Drain well. Place the kale in a bowl with the salt, lemon juice and honey. Massage the dressing into the leaves for 2-3 minutes, bruising them so they soak up the juices. Leave for 30 minutes, then pour off the excess liquid. Add the ginger and sesame seeds, mix and dress with extra virgin olive oil, if using. Place the kale in a bowl with the salt, lemon juice and honey. Massage the dressing into the leaves for 2-3 minutes, bruising them so they soak up the juices. Leave for 30 minutes, then pour off the excess liquid. Add the ginger and sesame seeds, mix and dress with extra virgin olive oil, if using.
Kale, pea and ricotta fritters recipe
 Kale fritters are a flavourful veggie supper packed full of goodness. 120g/4¼oz frozen peas, thawed and crushed150g/5½oz kale leaves, finely shredded240g/8½oz fresh ricotta3 free-range eggs50g/1¾oz chia seeds1 tbsp lemon zest (approx. 1 lemon)2 tbsp chopped fresh mint2 tbsp extra virgin olive oilsea salt and black pepper 120g/4¼oz frozen peas, thawed and crushed 150g/5½oz kale leaves, finely shredded 240g/8½oz fresh ricotta 3 free-range eggs 50g/1¾oz chia seeds 1 tbsp lemon zest (approx. 1 lemon) 2 tbsp chopped fresh mint 2 tbsp extra virgin olive oil sea salt and black pepper 1 small bunch watercress4 lemon wedges 1 small bunch watercress 4 lemon wedges Method Put all the ingredients, except the oil, in a bowl and mix. Season with salt and pepper and set aside for 20 minutes.To cook the fritters, heat a little oil in a large frying pan over a medium heat. Take about 2 tablespoons of the mixture and shape into a patty, flatten slightly. Cook in batches for 2–3 minutes on each side until golden brown, adding more oil if necessary.Divide the fritters between serving plates. Serve with watercress and lemon wedges. Put all the ingredients, except the oil, in a bowl and mix. Season with salt and pepper and set aside for 20 minutes. Put all the ingredients, except the oil, in a bowl and mix. Season with salt and pepper and set aside for 20 minutes. To cook the fritters, heat a little oil in a large frying pan over a medium heat. Take about 2 tablespoons of the mixture and shape into a patty, flatten slightly. Cook in batches for 2–3 minutes on each side until golden brown, adding more oil if necessary. To cook the fritters, heat a little oil in a large frying pan over a medium heat. Take about 2 tablespoons of the mixture and shape into a patty, flatten slightly. Cook in batches for 2–3 minutes on each side until golden brown, adding more oil if necessary. Divide the fritters between serving plates. Serve with watercress and lemon wedges. Divide the fritters between serving plates. Serve with watercress and lemon wedges.