Recipes for the week starting 16th March

Recipes for the week starting 16th March

By Rose Newburn

Recipes for the week starting 16th March

The roasted eggplant is so silky tender! And the crushed peanut and herb topping is a great contrast but the dressing is the winner: Sharp, salty, deep flavoured, spicy... The Aubergine Larb is a very good time. Is also Vegan, DF and GF.

I do love potato pancakes - you can call them rosti, or latke or whatever you like really. They will always be crispy, delicious, easy to make, and such a good vehicle for sauces, dips, or in this case fresh corn pickle! The corn pickle will keep in the fridge for up to a month (If it lasts that long, which is unlikely). Potato pancakes and fresh corn pickle are Vegan, DF and GF.

The next recipe is for a red lentil dhal, made special with a spicy onion topping. You will need to exercise your imagination in this (No trace of a photo in the files).It takes only a half hour to pull this all together and you can serve it with rice, or flat bread, or loosen it up a little more and have it as a soup! Turmeric for fabulous colour, coconut milk for soothing creaminess... The red lentil dhal with spicy onions is Vegan, DF and GF

The Eggplant, paneer and cashew curry is creamy and delicious!  It has cream, yoghurt and paneer so a LOT of dairy ingredients; but a substitution of tofu, coconut milk and coconut yoghurt would work very well i'm thinking. (Let me know if you'd like to be a part of this experiment...) Eggplant Paneer and Cashew Curry is Vegetarian, and Gluten free. Can be vegan and Dairy free also - just let me know!

Once you know how to butterfly a chicken, roast chicken is revolutionised.... Get a sturdy pair of scissors and snip out the backbone. Those ribs are quite easy to cut through! Done. Flatten the chicken and halve the cooking time... this one is spiced up with smoked paprika and lemon, and roasted with chunks of apple to slowly release sweetness and moisture during the cooking. The butterflied chicken with paprika and lemon is dairy and gluten free.

In the photo i've served the Pork Larb with sticky coconut rice but often it's served with little gem lettuce leaves to scoop it up, making it more summery and super light. Once again it's the sharp, sour, salty, spicy flavours that make this so good! This one is super quick to make also, and is dairy and gluten free.


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