CUCUMBER YOGURT SALAD JAMIE OLIVER RECIPES

Steps:

• Peel the yam, cut into 2.5-cm (1-in) chunks. Keep in a bowl, covered with water to avoid discoloration while you prepare the rest of the ingredients. Drain and pat dry before use.

  Heat the vegetable oil in a non-stick frying pan with a lid. Add the ginger and garlic pastes and cook for a couple of minutes, until soft. Add the hing and turmeric and immediately after, add the yam and salt and cook for 2–3 minutes, until the yam pieces are slightly golden.

  Add the chilli powder, cumin and ground coriander and cook for another 2–3 minutes. Then add the tomatoes, cover and cook for 3–4 minutes.

  Remove the lid, sprinkle with the fresh coriander, cover, turn off the heat and leave to infuse for 1 minute.

  Serve hot with rice, yogurt and pickles.

Steps:

• 1. Heat the oven to 180ºC/160ºC Fan, and line and lightly grease the sides of a 20cm springform cake tin. Measure the ground almonds and polenta into a bowl, add the baking powder, bicarb, and salt, and fork to mix.

  2. Pour the oil into a wide-necked large measuring jug, add the sugar and finely grate the zest of the 2 lemons on top. Stir together for a minute, then beat in the yogurt until completely incorporated. Then simply pour your jug of wet ingredients into your bowl of dry ingredients, making sure everything is completely mixed.

  3. Scrape into the prepared tin, and bake in the oven for about 40 minutes, until the cake is beginning to nudge away from the sides of the tin, and a cake tester comes out clean. Make the syrup, though, as soon as the cake goes in the oven.

  4. Put the icing sugar into a small saucepan and add 75ml of juice from your zested lemons. Heat, whisking gently to beat out any lumps, just until the sugar’s dissolved into the juice, and pour straightaway into a little jug to cool.

  5. When the cake’s cooked, transfer it to a wire rack and, with your cake tester, prick it all over, going in deep, to help the syrup run down into the cake. Pour or spoon the syrup over, trying to be patient, so the syrup doesn’t just make a large pond on top.

  6. Leave the cake, drenched with its syrup, to cool and, before unclipping, run a slim palette knife round the edges to help dislodge it where the syrup has stuck it to the tin. If you don’t feel confident of getting the cake off the base in one piece, don’t worry. Serve the cake plain, or with berries of your choice.