Veggie mushroom and pepper stroganoff
Mushrooms add umami flavours to this dish, making it feel rich and indulgent without the need for meat.
1 Put the porcini mushrooms in a heatproof bowl with 300ml just-boiled water, and leave to soak for 15 mins.
2 Meanwhile, make the sauce. Heat the oil and butter in a high-sided frying pan over a medium-high heat. Once foaming, add the flour and onion, stirring occasionally until golden.
3 Stir in the mustard and paprika, then add the chestnut mushrooms, peppers, garlic and 1tsp flaked sea salt. Cook for 5 mins, stirring occasionally.
4 Pour in the wine, scrape any brown from the base of the pan and then simmer until the liquid has reduced.
5 Strain the porcini mushrooms through a sieve, add the liquid to the pan and bring back to a boil. Chop the porcini into small pieces and mix them into the sauce. Simmer for 10 mins with the lid removed.
6 Off the heat, mix in the soured cream and a grind of black pepper. Serve with boiled rice, or a side of your choice, and scatter with chopped parsley.
Chicken tandoori masala
Grilling the chicken separately speeds up the process and adds a lovely smoky note.
1 Put the chicken, yogurt, 2tbsp curry paste and a good pinch of salt into a large bowl. Toss to coat and set aside.
2 Heat the oil in a large frying pan. Add the onion and cook over a medium-high heat for 5 mins until softened. Add the ginger, garlic, remaining curry paste, garam masala, fenugreek (if using) and seasoning. Cook, stirring for 2 mins, then add the tomatoes, stock and ground almonds. Increase the heat then simmer for 10 mins.
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