Thai food is very fragrant and full of flavour. If you love Thai curry dishes, you'll love this yellow curry recipe.

First things first, we need to make the sauce.

Ingredients

• * 1-2 red chilies (Your choice depending on how spicy you like it), OR 1/2 to 1 tsp. of cayenne pepper
• 2 shallots or 1 small cooking onion
• 1 small piece of galangal OR ginger, sliced
• 3 large cloves garlic
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1/4 tsp. fresh nutmeg
• 3 Tbsp. fish sauce
• 1 tsp. dried turmeric OR 1 small piece fresh turmeric, thinly sliced
• 1 Tbsp. brown sugar
• 4 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (NOTE: Discard the central stem!)
• 1 can of coconut milk
• 1 Tbsp. fresh lime juice (or juice from 1/2 lime)
• 1 Tbsp. tomato paste + 1 tsp. sugar

Place all sauce ingredients together. It's up to you how you want to mix it. You mix the ingredients by hand, pound them all together with a pestle & mortar, chuck them in a food processor, or in a blender. Whatever the case, make sure they are well blended. (If you use a blender or processor, it's smoother, wheras by hand it's more coarse.)

Next we have the other parts of our curry.

• ½ chicken chopped into pieces
• 1 stalk lemon grass
• 2 potatoes, chopped into wedges
• 1 green and/or red bell pepper, de-seeded and sliced
• 1-2 additional kaffir lime leaves, left whole
• 1 cup cherry tomatoes
• 1/2 loose cup fresh coriander

Next we need to prepare our chicken, so place all the chicken pieces in a casserole dish. Add the curry sauce you just
made adding to it the lime leaves (left whole), and the lemon grass. Stir it and cover it. You then need to bake it for 45 minutes at around 375 degrees.

After 45 minutes, take the dish out of the oven and add the potatoes, bell pepper, and cherry
tomatoes. Stir it well to mix the flavours and put it back in the oven and bake for an additional
20 minutes. It'll be done when the potatoes are soft and the chicken is well done.

NOTE: If your curry is too salty, add more lime juice. If it's too hot, add more coconut milk. If it's sour, brown sugar.

Butter chicken is a rich and tasty dish that can be adapted to suit anyone's tastebuds. If you like it hot, add more chillis and chilli powder. If you like mild heat, reduce it. Either way, it won't disappoint.

Ingredients

The Marinade

• 1 3/4 lbs boneless chicken breasts, cut into pieces
• 1 tablespoon yogurt
• 1 small onion (Mince this)
• 1 teaspoon chilli powder
• 1 tablespoon vinegar or lemon juice
• 1 teaspoon coriander (Ground)
• 1 teaspoon cumin (Ground)
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• salt, to taste

The Sauce

• 4 fresh tomatoes, chopped
• 4 tablespoons butter (Salted makes for extra flavour)
• 1 tablespoon of whisked fresh cream
• 1 teaspoon coriander (Ground)
• 1 teaspoon cumin (Ground)
• 1 teaspoon red chili powder (heat level of your choice)
• 1 teaspoon black pepper
• 2 teaspoons finely sliced ginger root
• 2 teaspoons chillies (Red or green)
• salt, to taste

Method

Take your chicken breasts and prick them with a fork to make little holes. This will let the marinade soak in. Mix all of the marinade ingredients together to form a nice paste and rub into the chicken as much as you can, getting it into all those little holes. To get the best flavour, leave the chicken in the marinade overnight in your fridge covered in cling film.

Once your chicken has finished soaking up the flavour, heat half of your butter in a pan and throw in your chicken and the marinade and cover the pan with a lid and cook for 25 minutes to make sure the liquid evaporates and to make sure the chicken is fully cooked. (Cooking with the lid on essentially steams it, making the meat soft and tender!) After it has finished, you should be left with some fat. Use this to fry the chicken with in a seperate pan.

Then, throw the last of the butter into a pan again and add your chilli powder, cumin, black pepper and coriander. These will be fried for only a few seconds to release the flavour. Next add the chopped tomatoes, and salt and cook for about 6 to 7 minutes to create a puree and so that the fat separates from it. (Add sugar to your tomatoes if you wish. This will help to cook them better and take away the nasty twang taste they sometimes develop from harsh cooking.)

Next, add the whisked cream. Make sure to reduce the heat, or it will burn. After some stirring, add your chicken and some chopped ginger and chillies, as well as a small pinch of salt. After these have been mixed thoroughly, cover it once again with a lid and simmer for roughly 10 - 11 minutes.

[NOTE: If you wish the sauce to be thicker, either add cashew paste, or cornflour to the mix when cooking.]

Ingredients

• 625g Cumberland sausages (Or any you can find)
• 300g button onions, peeled
• 1 red and 1 yellow pepper, de-seeded and cut into 2.5cm/1in squares
• 350g tomatoes, quartered
• 2 bay leaves
• 2 tbsp olive oil
• 2 garlic cloves, peeled and crushed
• 1 tbsp freshly chopped marjoram
• salt and pepper

Directions

Preheat the over to 200°C/400°F/Gas Mark 6. Place the sausages, onions, peppers, tomatoes and the bayleaves in a large roasting tin.

Mix together olive oil, the crushed garlic and the marjoram and drizzle it over the sausage mix and season to taste with salt and pepper.

Place into the preheated oven and roast for 50 minutes, stirring after 30 minutes.

NOTE: Contains seeds and dairy!

Ingredients

• 15g butter
• 1/2 onion, chopped
• 50g fresh breadcrumbs
• 25g sunflower seeds
• juice and grated rind from 1 small orange
• 3 tbsp fresh chopped mint
• salt and pepper
• 900g boneless shoulder of lamb

For the Gravy

• 1 tbsp plain flour
• 300ml lamb stock
• 75g shredded orange marmalade

Directions

Heat the butter in a frying pan and add the chopped onion. Fry this for 5 minutes until it's soft. Remove it from the heat and stir in the breadcrumbs, sunflower seeds, orange juice and rind, 2 tablespoons of chopped mint and salt and pepper to season.

Preheat the oven to 190°C/375°F/Gas Mark 5 for later. Next, unroll the lamb and press the stuffing along the centre of the meat. Roll it up to elcose the stuffing and secure it tightly with some string. Place it in a roasting tin and cook for 1 hour 45 minutes, or until the juices run clear when you pierce it with a knife.

Transfer the lamb over to a place, reserving to juices in the tin. (This goes into our gravy! Yum yum!) Cover the meat tighly in foil (Shiny side down) and allow it to rest for 10 minutes before carving.

Meanwhile, while the meat is getting ready for it's plately debut, make the gravy. To do this, stif in the flour into the meat juices that you saved in the tin over a low heat. Gradually add in the stock, the marmalade and the remaining mint. After this thickens, serve it warm on top of the sliced lamb.

[NOTE: If the gravy is not thick enough, add in extra flour. ;) ]

For my friend Felix.

• 1/2 pound bacon
• 1 pound ground beef
• 1 onion, diced finely
• 6 habanero peppers, seeded and chopped
• 2 cloves garlic (Minced OR chopped)
• 1 1/2 tablespoons ground cumin (Optional)
• 3 tablespoons chili powder
• 2/3 tablespoon of tomato puree
• 2 tablespoons beef bouillon/gravy granules
• 2 (28 ounce) can chopped peeled tomatoes
• 2 (16 ounce) cans red kidney beans, drained
• 1 (12 fluid ounce) can of light lager/beer
• 2 cups water

Fry the bacon until cooked. Drain the grease, but save a little to fry the beef in.
Next, brown the beef in the left over grease for extra flavour. When meat is browned, stir in the onion, habanero peppers, garlic, cumin, chili powder, bouillon/gravy granules, tomatoes, lager, tomato puree and add the water.

This is best to simmer slowly for a good three quarters of an hour. After this time is up, add the kidney beans and simmer for a further 30 minutes.

(NOTE: Make sure the beans are cooked, as they can give you a bad stomach if not properly done.)

[Tip: You can also add red/yellow/green peppers if you wish. I leave them out personally as I find they ruin the flavour.]

This is a fantastic recipe if you love your chilli. (Yes, I know in the US it's 'chili', but I'll spell it the way we do in this country. So shh! ;P )

Ingredients:

• 3 large steaks
• 1 onion (Chopped finely)
• 4 cloves garlic (Chopped finely)
• 1 jar/packet/carton passata
• 1 tin of chopped tomatoes
• 1 jar/packet/tin Beef stock
• 2 tins kidney beans
• 1 or 2 tablespoons of chilli powder (Depending on how hot you like it!)
• 1 teaspoon of basil (Fresh OR dried)
• 1 teaspoon of oregano (Fresh OR dried)
• 1 teaspoon ground black pepper
• 1 tablespoons of paprika
• 1/2 tablespoon of cayenne pepper
• 1 teaspoon salt
• 1 tablespoon of Marmite (Optional. Adds a meaty kick)
• 1/4 bottle of red wine (Optional)

Heat some oil in a frying pan. Add your garlic and onion, then slice your steak into small strips and place in the frying pan. Add some chilli powder, cayenne, paprika and your red wine if you choose to use it. Fry until all is brown and the wine is reduced.

Place into your slow cooker along with the beef stock, passata, chopped tomatoes, kidney beans, all your herbs and the rest of your spices, salt and pepper. (Add Marmite now if you wish to add it at all.)

Mix all the ingredients together and cook for 8 to 10 hours on 'Low'.

[NOTE: If you don't have a slow cooker, you can do this in the oven with a foil topped oven proof dish, oven set on a low heat.]

Ingredients

• 2 slices thick dense bread (crusts removed)
• 1/2 cup dry red wine
• 1 lb ground lean meat (beef or veal)
• 1/2 cup finely chopped onion
• 2 garlic cloves, crushed
• 1 egg
• 2 tablespoons chopped parsley
• 2 tablespoons grated kefalograviera cheese or mizithra cheese (parmesan makes an excellent substitute)
• 1/2 teaspoon oregano
• 1/2 teaspoon ground cumin
• salt and pepper
• flour (for dredging)
• 2 tablespoons olive oil

Sauce

• 2 lbs fresh tomatoes
• 1 tablespoon vinegar
• 1 garlic clove, chopped
• 1 bay leaf
• 3/4 teaspoon sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Directions

Soak the bread in the wine for about 5 minutes, or until thoroughly softened. Then, squeeze out and reserve the excess wine. In a large bowl, combine the ground meat with the wine soaked bread, onion, garlic, egg, parsley, grated cheese, cumin, and salt and pepper to taste. Mix the ingredients until thoroughly blended. Cover and chill for 1 to 2 hours.

Dampen your hands, pinch off small portions of meat mixture, about the quantity of a teaspoon or just over, and shape into approximately 20 oval rolls (looks sort of like an elongated, slightly flattened, meatball). Dredge them in flour. Heat olive oil in a large frying pan. Add the meatballs and fry until browned all over, turning occasionally and allowing time for the meat to cook thoroughly. (alternatively, if you want a 'lighter' recipe, you could just brown in a non-stick pan or bake them in the oven - not as flavourful, but still good). Remove from the pan using a slotted spoon and set aside. Strain the oil you fried the meatballs in through a fine sieve into a cooking pan. Add all the sauce ingredients, and the reserved wine. Bring to a boil and simmer until the sauce is thick. Drop in the meatballs, stir to cover all over with the sauce, and simmer covered for 15 minutes. Serve hot with lemon roast potatoes, rice, french fries, or mashed potatoes.

Ingredients

• 2 Garlic Cloves
• 550g fillet steak
• Salt and pepper
• 1 tbsp olive oil
• 25g butter
• 1 onion, chopped
• 225g mushrooms, chopped
• 50g breadcrumbs
• 25g fresh chopped parsley
• 500g puff pastry
• 1 egg, beaten

Directions

Spread half the garlic over both sides of the steak and season well with salt and pepper. Heat the oil in a frying pan and fry the steak over a high heat for 5 minutes. Remove it from the pan and allow the meat to cool completely.

Next, add the butter to the pan and fry the onions over a medium heat for 5 minutes. Then add the remaining garlic and add the muchrooms. Cook these for 5 minutes until the juice evaporates, then stir in the breadcrumbs and the parsley, followed by salt and pepper.

Preheat the oven to 220°C/425°F/Gas Mark 7 ready for later. Nest, roll out your pastry on s lightly floured surface to roughly (Don't worry about getting it exact.) 25x30 cm/10x14 in. Place the steak in the center and to with the breadcrumb mixture. Brush the edges with egg and fold into slices, wrapping the pastry around the beef like a parcel, closing all the gaps.

Place on a baking sheet, breadcrumb mixture down and brush with egg for a glaze. For a medium rare wellington, cook for 40 minutes until golden. Add an extra 15 minutes for a well done wellington.

Cut into slices and serve.

Serves 4.