WOODEN MORTAR AND PESTLE RECIPES

Steps:

• 1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Using a pestle and mortar, grind the fennel and coriander seeds, and chilli flakes until fine.
  3. Place the cauliflower on a sheet of tin foil, rub in half of the ground spices and 1 tablespoon of oil, and season with sea salt and black pepper.
  4. Wrap the cauliflower in the foil, pop it on a roasting tray and bake for 30 minutes, or until tender, removing the foil for the last 15 minutes to give it a gnarly crust. Remove and set aside.
  5. Peel and finely grate the ginger and 6 cloves of garlic. In a bowl, combine two-thirds of the ginger, the grated garlic and the remaining half of the spice mixture.
  6. Make an incision in each aubergine with a small sharp knife, then rub the ginger mixture into each one, along with a drizzle of oil.
  7. Place the aubergines in a small roasting tray and cook in the oven for 15 to 20 minutes, or until softened and starting to split. Set aside.
  8. Make your spice blend. Split the cardamom pods, add the seeds to a mortar with all the other ingredients, then grind well.
  9. Peel and finely chop the onions, then deseed and roughly chop the chillies and tomatoes, keeping them separate. Peel and finely slice the remaining 3 cloves of garlic.
  10. Place a large pan over a medium heat and toast the ground spices for 1 minute, or until aromatic.
  11. Stir in 1 tablespoon of oil, followed by the onions, green chillies, sliced garlic, and the remaining ginger. Cook for 10 minutes, or until the onion and garlic are softened and coloured.
  12. Add the tomatoes, cinnamon stick and 200ml of water and let it simmer over a low heat for 30 minutes.
  13. In a blender, blitz the cashews with 4 tablespoons of water until you have a smooth paste, then stir this into your curry. Cook for 5 minutes, or until thick and fragrant.
  14. For the tempeh, peel and finely slice the garlic, then add to a frying pan over a medium heat with a splash of oil, the curry leaves and mustard seeds.
  15. Fry for 1 minute, or until crisp, then drain on kitchen paper.
  16. Chop the roasted cauliflower into florets and stir into the curry along with the aubergines.
  17. Top the curry with the tempeh and shaved coconut. Halve the pomegranate and bash it, cut side down, with a wooden spoon so the seeds come tumbling out. Scatter the seeds over the curry, then serve with chapatis on the side.

Steps:

• Cut the butterflied and pounded breasts into 6 to 8 even pieces. Season with the salt on both sides and place on a rack set inside a sheet pan (technically we use "half" sheet pans for this). Cover and refrigerate for 30 minutes.
• Combine the breadcrumbs, potato chips, oregano, parsley and garlic powder in a gallon zip-top bag and crush into a course meal.
• Set up a breading station with three loaf pans: place the flour in the first pan, the beaten eggs in the second, and the breadcrumb mixture in the third. Set a clean wire rack inside a sheet pan to hold the breaded pieces.
• Unwrap the chicken and blot well with paper towels then dredge the chicken first in the flour (shake off the excess), then dip in the beaten eggs (again, drain the excess), and finally coat with the breadcrumbs before placing on the rack. 
• Position an oven rack in the top third of the oven and crank the broiler to high. Line a clean pan with paper towels and have it standing by. 
• Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in an 11-inch sauté pan over medium heat. When the butter foams, add half the breaded chicken to the pan, but don’t overcrowd. Cook, undisturbed, until crisp and golden brown, about 2 minutes per side. Transfer to the clean rack, wipe out the pan and repeat with the remaining butter, oil and chicken. 
• Spread 3/4 cup of the red sauce into the bottom of a a 9-by-13-inch broiler-safe baking dish or pan and broil until the sauce bubbles and begins to caramelize, about 2 minutes.
• Remove the dish from the oven and arrange the chicken pieces in a single layer. Dot the chicken with the remaining red sauce, leaving bare spots to retain some crispy bits. Scatter the fontina and mozzarella over the sauce.
• Return to the broiler until the cheese is bubbly and beginning to brown, about 1 minute to 1 minute and 30 seconds. 
• Garnish with chopped flat-leaf parsley. 
• Work the garlic, salt and 1/2 teaspoon extra-virgin olive oil together with a mortar and pestle until a paste forms.
• Heat the remaining 1/4 cup extra-virgin olive oil in a medium saucepan over medium heat. Add the garlic paste and cook, stirring, until it begins to brown, about 2 minutes. 
• Add the anchovies and the red pepper flakes and cook until the anchovies begin to break down, about 1 minute. (I usually use the back of a wooden spoon to crush the anchovies.)
• Add the tomatoes and break them up with the back of the spoon then submerge the Parmesan rind in the sauce. Reduce the heat to medium-low and simmer, until the sauce is almost dry, about 1 hour. 
• Discard the Parmesan rind or feed it to the dog. Use the sauce immediately or store in an airtight container in the fridge. (See Cook's Note.)