PARSNIPS INDIAN CURRY RECIPES

Heat 2 tablespoons of oil in a deep frying pan. Season the chicken strips and brown quickly all over until sealed (you may need to do this in batches adding the third tablespoon of oil, if needed). Remove with a slotted spoon to a plate.

Add the onions and fry for a few minutes, then cover, lower the heat and fry for 10 minutes, until softened.

Remove the lid, increase the heat and add the ginger root, garlic and chilli and fry for 1 minute. Sprinkle in the ground spices and fry for a few minutes more. Sprinkle over the flour then stir in the stock and bring to the boil, until thickened.

Add the mango chutney and return the chicken to the pan. Season with salt and pepper. Lower the heat, cover and simmer for 5-10 minutes or until the chicken is tender. Add the yoghurt or cream and serve hot.

The curry can be made without adding the yoghurt up to a day ahead. Reheat gently to serve and stir in the yoghurt. The curry also freezes well without the yoghurt. Simply reheat as above when needed.

If using an Aga, first soften the onion in the simmering oven for 15 minutes. Add the chicken and return to the same oven for 10 minutes. Continue on the boiling plate.

PREPARE AHEAD

Make 1–2 days ahead, keep in the fridge, then reheat thoroughly.

FREEZE

Transfer to a freezer-proof container and freeze for 1 month. Don’t freeze for longer as the flavours will intensify and the dish may become too spicy.

1 Preheat the oven to 150°C/130°C fan/Gas 2.

2 Heat 2 tablespoons of the oil in a large frying pan. Add half the lamb and fry until browned. Remove from the pan with a slotted spoon and set aside, then brown the other half of the lamb andset aside.3 Add the remaining oil to the pan.Add the onions and fry for 4–5 minutes until beginning to soften.

4 Meanwhile, place the ginger, garlic and chilli into a small food processor and whizz until finely chopped.

5 Bash the cardamom pods with the end of a rolling pin to split the husks, then remove the seeds and grind them to a fine powder in a pestle and mortar.Add to the pan along with the remaining spices and the garlic and ginger mixture.

6 Add the remaining ingredients to the pan and add the lamb. Bring to the boil, then cover and place in the oven to simmer for 1–2 hours until tender. Check the seasoning and serve.

Keeps for 2 days in the fridge.1 small cucumber, peeled350g (12oz) Greek yoghurt5 tablespoons chopped mint

RAITA

PREPARE AHEAD

Keeps for 2 days in the fridge.

1 Cut the cucumber in half lengthways, scoop out the seeds and cut the flesh into small cubes. Place in a bowl with the yoghurt and mint and chill for up to 2 days before serving.

FRESH TOMATO RELISH

PREPARE AHEAD

Keeps for 2 days in the fridge.

1.Mix all the ingredients together and chill for up to 2 days before serving.