UNCOOKED POPPADOMS RECIPES

Steps:

• Ingredients out • Kettle boiled • Griddle pan, high heat • Medium lidded pan, medium heat • Large casserole pan, low heat • Food processor (bowl blade) START COOKING Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred. Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of sea salt, and put the lid on. Pour 2 tablespoons of oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves. Peel the ginger and garlic cloves, and trim the spring onions. Pulse these, together with the chilli and coriander stalks in the processor until fine, then stir into the casserole pan. Roughly chop and add the tomatoes. Pour in the coconut milk, drain and add the chickpeas, then tip in the pineapple chunks and their juices. Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil. Put the uncooked poppadoms into the microwave (800W) for a minute or two to puff up. Tear off the top leafy half of the mint and bash to a paste in a pestle and mortar. Stir in the yoghurt, add a good squeeze of lemon juice and season with salt and black pepper. Squeeze the juice of the remaining lemon into the curry and season to taste. Sprinkle over the coriander leaves and serve with the rice and poppadoms.

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Put 2 parsnips aside for later. Peel the onion, roughly chop with the remaining parsnips (keep the skins on) and peel and finely grate the garlic and ginger.
  3. Place the parsnips and onions in a large pan over a medium heat with 1 tablespoon of olive oil, then cover and cook for 20 minutes, or until dark golden, stirring occasionally.
  4. Add the garlic and ginger, then scatter over the cumin seeds, 1 teaspoon of garam masala and the lentils and cook for a further 5 minutes.
  5. Roughly snap in the uncooked poppadoms, then add the stock and simmer for 20 minutes, loosening with a splash of water, if needed.
  6. Meanwhile, speed-peel the reserved parsnips into ribbons until you reach the woody core (discard this bit), blanch for 30 seconds in fast boiling water, then drain and pat dry.
  7. Season with sea salt, then spread out in a single layer over a couple of oiled baking trays. Roast for 15 minutes, or until golden and crisp.
  8. Season the soup to perfection, ripple through the yoghurt and divide between warm bowls.
  9. Pick over the coriander leaves, sprinkle with a little garam masala, and top with the parsnip crisps. Feel free to drizzle with chilli oil for a warm glow.