Everyday

Create simple dinners, elegant curries and easy entertaining dishes with flavour and finesse.

Coconut curried lentils

SERVES 4 // PREP 5 MINS // COOK 25 MINS

1 Rinse lentils well and set aside.

2 Heat oil in a saucepan over mediumhigh heat. Add onion and sauté until just tender and starting to turn golden (5 minutes). Stir through cinnamon and curry powder until fragrant (1 minute).

3 Add lentils to pan with coconut milk and stock, and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, until lentils are tender (15-20 minutes).

4 For tempered spices, heat ghee in a saucepan over high heat. Add spices and stir until fragrant (10 seconds). Add curry leaves and remove from heat.

5 Top dhal with tempered spices and yoghurt. Serve with rice, sliced cucumber and roti.

Snake beans and okra with crisp pork

SERVES 4 // PREP 10 MINS // COOK 25 MINS

1 For chilli-mint vinegar, combine shallot, vinegar, sugar, chilli and dried mint in a small bowl, and season to taste. Add chopped fresh mint just before serving.

2 Place half the pork in a small food processor and pulse until finely chopped. Repeat with remaining pork. Heat oil a large non-stick frying pan over medium-high heat. Add pork, season and cook, stirring occasionally, until fat is rendered and pork is browned and crisp (15 minutes), then set aside and keep warm.

3 Meanwhile, blanch snake beans in a saucepan of boiling salted water until just tender (2 minutes). Drain and refresh, then pat dry with paper towel.

4 Using a slotted spoon, transfer pork to a bowl, reserving 1 tbsp oil in the pan. Return pan to high heat and cook okra, tossing occasionally, until golden and lightly blistered (4-6 minutes). Add snake beans to pan and cook until golden (2 minutes). Season to taste.

5 Divide vegetables among bowls and top with pork. Add fresh chopped mint to the chilli-mint vinegar and spoon over pork and vegetables. Garnish with mint sprigs to serve.