SPICED RECIPES

1. Heat 2 tablespoons of the oil in a frying pan over a medium-high heat.
2. Quarter and add the aubergines and fry for 6 to 8 minutes, or until tender, tossing well to colour them all over. Set aside.
3. Peel and finely grate the ginger and garlic, then peel and very finely slice the white onion (use a mandolin if you have one).
4. Add the rest of the oil to the pan, tip in the cumin and mustard seeds and fry until they begin to pop.
5. Lower the heat slightly, add the curry leaves and dried chillies and continue to cook until the leaves are crisp and translucent. Stir in the ginger and garlic and fry for 1 minute.
6. Add the sliced onion along with ½ teaspoon of sea salt, lower the heat and cook for 5 to 7 minutes, or until the onion is soft.
7. Stir in the tomato purée, garam masala and coconut milk. Bring it to a simmer, return the aubergine to the pan and cook for 10 minutes, or until it’s soft but still firm to the bite.
8. Finely slice the red onion, pick and chop the coriander leaves, then combine in a small serving dish. Divide the curry between bowls and serve with the red onion salad and poppadoms, if you like.

1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
2. Peel (or trim) and roughly chop the alliums. Peel the garlic and finely chop.
3. Scrub or peel the veg, then chop into 2cm chunks.
4. Place a pan large enough to hold all the ingredients on a medium heat with the oil.
5. Add the alliums, cook for 4 to 5 minutes until they start to soften, then add the garlic and cook for a further 4 minutes, or until golden, stirring frequently.
6. Tip in the hard and root veg (if using), cook for 15 minutes or until golden and softened, then add the Mediterranean veg (if using) and cook for 10 minutes more.
7. Rinse the lentils, then add to the pan along with the curry base sauce and 600ml water. Cover, then reduce the heat and simmer gently for 45 minutes to 1 hour, or until the lentils are soft and creamy.
8. Season to taste with sea salt and black pepper.

Preheat the oven to 220°C/fan 200°C/gas mark 7. Pull the leaves off the cauliflower and cut the core out of the bottom. Bring a large pan of water to the boil and add the cauliflower. Cook for 5 minutes, or until beginning to soften. Drain and leave to steam dry for a further 5 minutes.

Whisk together 2 tbsp oil, the coriander, cumin, turmeric and cinnamon. Place the cauliflower in a large round oven dish, big enough to later take the lentils. Generously rub the cauliflower all over with the spice and oil mix and season to taste. Place in the preheated oven and roast uncovered for 20 minutes. 

Meanwhile, add the remaining olive oil and the shallots to a medium frying pan over a medium heat and fry for 7-10 minutes, until the shallots begin to turn golden brown and caramelised. Add the garlic, sumac and apricots and cook for a further 2 minutes. Stir through the lentils and stock and season to taste. 

Remove the cauliflower from the oven and spoon the lentils and shallots around. Return the cauliflower to the oven for a further 20-30 minutes or until tender. 

Once the lentils are cooked, squeeze the lemon juice over the top. Scatter the cauliflower and lentils with the toasted almonds, pomegranate seeds, parsley and mint. Serve the cauliflower sliced into chunky wedges. 

Preheat the oven to 220°C/fan 200°C/gas mark 7. Pull the leaves off the cauliflower and cut the core out of the bottom. Bring a large pan of water to the boil and add the cauliflower. Cook for 5 minutes, or until beginning to soften. Drain and leave to steam dry for a further 5 minutes.

Whisk together 2 tbsp oil, the coriander, cumin, turmeric and cinnamon. Place the cauliflower in a large round oven dish, big enough to later take the lentils. Generously rub the cauliflower all over with the spice and oil mix and season to taste. Place in the preheated oven and roast uncovered for 20 minutes. 

Meanwhile, add the remaining olive oil and the shallots to a medium frying pan over a medium heat and fry for 7-10 minutes, until the shallots begin to turn golden brown and caramelised. Add the garlic, sumac and apricots and cook for a further 2 minutes. Stir through the lentils and stock and season to taste. 

Remove the cauliflower from the oven and spoon the lentils and shallots around. Return the cauliflower to the oven for a further 20-30 minutes or until tender. 

Once the lentils are cooked, squeeze the lemon juice over the top. Scatter the cauliflower and lentils with the toasted almonds, pomegranate seeds, parsley and mint. Serve the cauliflower sliced into chunky wedges.