Ingredients

• 1 rouleau de pâte brisée
• 3 blancs de poireau
• 3 càs d’huile d’olive
• 200g saumon fumé
• une poignée de ciboulette fraîche
• 3 œufs
• 2 dl crème
• poivre
• sel

Preparation

Déroulez la pâte et déposez-la avec le papier de cuisson dans un moule à tarte. Découpez le papier de cuisson superflue. Piquez le fond.

Coupez les poireaux en fines rondelles et faites-les cuire pendant 2 min dans l’huile d’olive. Laissez refroidir.

Répartissez les poireaux dans le moule avec les lamelles de saumon fumé et la ciboulette fraîche hachée. Battez les œufs avec la crème, poivrez, salez, et versez le tout sur les poireaux et le saumon. Faites cuire la tourte pendant 30 min à 200 C. Garnissez de ciboulette fraîche.

Pâte brisée Delhaize

Ingredients

• 910g cauliflower, broken into florets
• 1 tsp. garam masala
• sea salt
• 60 ml vegetable oil
• 150g red onion, minced
• 1/2 tsp. ground turmeric
• 1/2 tsp. red chili powder (optional)
• 30g chickpea flour
• 480 ml fresh kefir or buttermilk
• 1/2 tsp. cumin seeds
• 1/2 tsp. black mustard seeds
• 1 tsp. red chili flakes
• 2 tbsp. cilantro or flat-leaf parsley, chopped

Preparation

Preheat the oven to 200C fan/gas mark 7.

Place the cauliflower in a roasting pan or baking dish. Sprinkle with the garam masala, season with salt and toss to coat. Drizzle with 1 tablespoon of the oil and toss to coat evenly. Roast the cauliflower for 20-30 minutes, until golden brown and slightly charred. Stir the florets halfway through roasting.

While the cauliflower is roasting, place a deep, medium saucepan or casserole pot over medium-high heat. Add 1 tablespoon of the oil to the pan. Add the onions and sauté until they just start to turn translucent – 4-5 minutes. Add the turmeric and chilli powder and cook for 30 seconds. Lower the heat to medium-low and add the chickpea flour. Cook, stirring constantly, for 2-3 minutes. Lower the heat to a gentle simmer and fold in the kefir, stirring constantly. Watch the liquid carefully as it cooks until it thickens slightly – 2-3 minutes. Fold the roasted cauliflower into the liquid and remove from the heat. Taste and add salt if necessary.

Heat a small frying pan over medium-high heat. Add the remaining 2 tablespoons of oil. Once the oil is hot, add the cumin and black mustard seeds and cook until they start to pop and the cumin starts to brown – 30-45 seconds. Remove from the heat and add the chilli flakes, swirling the oil in the pan until the oil turns red. Quickly pour the hot oil with the seeds over the cauliflower in the saucepan. Garnish with the chopped coriander and serve warm with rice or parathas.

Nik Sharma / BBC

Ingredients

• 400g Gruyère AOP, râpé [grated]
• 1 + 1 càc fécule de maïs [1 + 1 tsp. corn starch]
• 400g Vacherin Fribourgeois AOP, râpé [grated]
• 1 gousse d’ail coupée en 2 [1 clove garlic, cut in half]
• 1.5 à 2.5 dl de vin blanc sec [150-250 ml dry white wine]
• 1 pointe de noix de muscade [dash ground nutmeg]
• 2 càs de kirsch [2 tbsp. kirsch]
• 1 trait de jus de citron [1 squeeze fresh lemon juice]
• sel, poivre
• 600g de pain rassis, en dès [600g stale bread, in cubes]
• oignons, cornichons

Preparation

Mélangez dans un récipient Le Gruyère AOP avec 1 càc de fécule de maïs. Mélangez dans un autre récipient le Vacherin Fribourgeois AOP avec la fécule restante. Mélangez ensuite les deux fromages. Réservez. [Toss the two cheeses with the corn starch in a bowl, reserve.]

Frottez le caquelon avec la gousse d’ail. Faites chauffer le vin blanc. Réduisez la chaleur avant que le point d’ébullition ne soit atteint. Ajoutez le fromage par petites poignées à feu moyen en remuant sans arrêt à la cuillère en bois jusqu’à ce que le fromage soit fondu et que la préparation soit homogène. Salez, poivrez et ajoutez la noix de muscade. Ajoutez ensuite le kirsch (et/ou le jus de citron). [Rub the pot with the garlic clove. Warm the white wine, reducing the heat before it boils. Add the cheese in small handfuls over medium heat, mixing constantly with a wooden spoon until the cheese is melted and the fondue is smooth. Salt, pepper, and add the nutmeg. Add the kirsch and the lemon juice.]

Placez ensuite le caquelon sur le réchaud que vous aurez allumé. La flamme du réchaud doit être faible, car la fondue ne peut atteindre le point d’ébullition. Présentez des corbeilles de pains variés. Accompagnez d’oignons et de cornichons. Trempez des dés de pain piqués au bout d’une fourchette à fondue. [Place the pot on the lit heater. Keep the flame low, because the fondue must not boil. Serve with a basket of assorted bread, onions, and cornichons. Dunk the bread, stabbed on the end of a fondue fork.]

Les Fromages de Suisse AOP

Ingredients

• 1 kg lamb leg shank, diced
• 2 red onions, sliced
• 4 cloves garlic, sliced
• 4cm piece fresh ginger, peeled and grated
• 2 habañero peppers
• 2 tbsp. coconut oil
• 400ml coconut milk
• salt and pepper
• handful parsley

for the spice mix:

• 3 uda pods, deseeded and bark discarded
• 100g cashews, roasted and coarsely ground
• 1/2 tsp. chili powder
• 1/2 tsp. smoked paprika
• 1 tsp. ground ginger
• 1 tsp. garlic powder
• 1 tsp. onion powder

Preparation

Preheat the oven to 180C fan/gas mark 6.

Using a pestle and mortar, grind all the ingredients for the suya spice mix until you have a fine powder. In a large bowl, season the diced lamb with the suya mix, salt and pepper, and set aside to marinate.

Put the onions, garlic, ginger and habanero peppers in a food processor and blitz to create a paste. Over a medium heat, melt the coconut oil in a large casserole dish and add the onion paste. Fry for 5 minutes before adding the marinated lamb. Cook for a few minutes until the meat has browned, then pour in the coconut milk and heat until it begins to bubble, stirring every so often. Cover the dish with a lid and transfer to the preheated oven. Cook for 1 hour and 30 minutes before removing the lid and cooking for a further 30 minutes – this will allow the sauce to reduce. Taste for seasoning and adjust as you see fit.

Serve the curry scattered with parsley leaves.

The longer you wait to eat this curry, the better the flavour will be. To reheat it, place in the oven at 180C fan/gas mark 6 for about 15 minutes, then serve immediately. If you have a slow cooker, you could just put all the ingredients in at once and cook for 2 hours on a high setting.

Lopè Ariyo / BBC

Ingredients

for the paste:

• 2 shallots
• 4 cloves garlic
• 1 coriander root
• 12 long dried chiles
• 1 cinnamon stick
• 1 tbsp. cumin seeds
• 1 tbsp. coriander seeds
• 1 pinch sea salt
• 2 cloves
• seeds of 1 cardamom pod
• 1/4 tsp. black peppercorns
• 2 sticks lemongrass, bashed and finely chopped
• 1/4 nutmeg, grated
• 1 heaped tbsp. kapi (shrimp paste)

for the curry:

• 2 tbsp. ghee
• 400g goat meat, cubed
• 2 tbsp. vegetable oil
• 2 shallots, peeled and halved
• 4 new potatoes, halved
• 2 tbsp. coconut cream
• 400ml coconut milk
• handful raisins (optional)
• 200ml water
• 2 tbsp. tamarind paste
• 6 cardamom pods, broken open
• 1 tbsp. sugar
• 1-2 tbsp. fish sauce
• 1-2 tbsp. roasted peanuts

Preparation

To make the paste, preheat the oven to 180C fan/gas mark 6.

Wrap the shallots, garlic and coriander root tightly in tin foil and bake in the oven for about 20 minutes, or until soft.

Meanwhile, in a dry frying pan, toast the dried chillies until they are crispy, shaking them in the pan to ensure they don’t burn. Set aside to cool, then snip them up into small pieces with scissors, discarding the stalks and the seeds. Soak the pieces in warm water for at least 20 minutes. Dry them thoroughly with paper towels.

Toast the cinnamon stick, cumin seeds and coriander seeds in the dry pan until they’re fragrant. Then grind the paste, starting with the dried chillies and the salt, followed by the toasted spices, the remaining dry spices, and the lemongrass. Peel the shallots and garlic, cut the coriander root into small pieces, and pound them into the paste, followed by the grated nutmeg and the kapi.

Keep grinding until the paste is as smooth as possible, and everything is thoroughly incorporated.

To make the curry, melt the ghee in a large frying pan, and gently brown the meat. You will need to do this in batches.

Heat the vegetable oil in a large wok or saucepan, then add the paste, and fry until it’s very fragrant. Add the meat, shallots, potatoes and the coconut cream, and stir them thoroughly into the paste. Then add the coconut milk, raisins (if using) and water, bring up to the boil, and simmer for 30 minutes.

Now add the tamarind paste, cardamom, palm sugar and nam pla and gently simmer, partially covered, for another 30-40 minutes, until the meat is tender. About 10 minutes before you finish cooking, add the peanuts.

Finally, taste the curry and adjust the seasoning. You’re looking for a sour start to its taste, which then develops in the mouth to become sweet and savoury.

Kay Plunkett-Hogge / BBC

Ingredients

• 1.5 kg fish fillets (cod, halibut, etc.), skinless
• 3 tsp. salt
• 1/2 tsp. ground turmeric
• 6 tbsp. vegetable oil
• 1 lg. white onion, finely grated
• 4 cloves garlic, crushed
• 2.5cm piece ginger, crushed
• 1 tbsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 3 tbsp. tomato puree
• 200g tomatoes, cut into 1" cubes
• 600ml warm water
• 1/2 tsp. sugar
• green chiles
• a few sprigs cilantro

Preparation

Cut the fish fillets into 12 equal portions. Mix 1 teaspoon of the salt and 1 teaspoon of the turmeric, then rub on all sides of the fish and set aside for 30 minutes.

In a shallow saucepan, heat 5 tablespoons of the oil over a medium-high heat. If you are using mustard oil, heat the oil until it is smoking hot – this removes its bitter pungency – then bring it down to a medium-high heat. Add the fish to the pan and fry to seal each piece, but do not let the fillets cook through. Remove from the pan to a plate and set aside.

Add the onion, garlic and ginger to the pan and cook, stirring, for 2 minutes over a medium-high heat. If the paste is burning or sticking to the base of the pan, add a splash of water. Add the remaining salt and turmeric, followed by the coriander, cumin, chilli powder, tomato puree and diced tomatoes. Pour in the warm water and cook for 5 minutes. Let the liquid reduce for 15 minutes or until the oil comes to the surface and seeps to the sides of the pan.

Gently return the fish fillets to the pan and cover with the gravy, ensuring all sides of each fillet are cooking evenly. If possible, cook the fish fillets in a single layer in the pan as this will prevent them from breaking up into flakes. Lower the heat, add the sugar and cook, covered, until the fillets are cook through – this should take no longer than 5 minutes.

To serve, garnish the fish with whole green chillies and sprigs of fresh coriander leaves.

Asma Khan / BBC

Ingredients

• 50 ml vegetable oil
• 1 large red onion, finely chopped
• 1cm piece ginger, grated
• 2 cloves garlic, minced
• 1 kg. lamb, bone-in, cut into 5-6cm chunks
• 1-2 tsp. salt
• 1/2 tsp. turmeric
• 1 tsp. paprika (not smoked)
• 1 tsp. red chili powder
• 250-450 ml water
• 3-4 tbsp vegetable oil
• 2 medium tomatoes, finely chopped
• 1 tsp. coriander seeds, dry-roasted and ground
• 500g potatoes, peeled and quartered
• 1 tsp. garam masala
• 2 tbsp. cilantro, chopped
• 2 green chiles, finely chopped
• rice or naan for serving

Preparation

Heat the oil in a large saucepan with a lid over a medium heat. When hot, add the onions, ginger and garlic and cook for 7-8 minutes until the onions are light brown. Add the mutton pieces, salt, turmeric, paprika and red chilli powder then add 150ml water and reduce the heat to medium low. Cover the pan with the lid and cook for about 15-20 minutes until the mutton is tender and the curry is reddish brown, checking the water has not dried up – if it does add about 4 teaspoons of water to ensure that the mutton is just covered.

Increase the heat to medium high, add the vegetable oil, tomatoes and ground coriander seeds. Stir-fry to allow the oil in the pan to cook through the tomatoes and create a thick red sauce with oil separating and rising to the surface of the curry.

Add the potatoes and 200-300ml water, depending on how watery you prefer the curry (traditionally it is quite watery), then reduce the heat to medium low and continue to cook for 10-15 minutes until the potatoes are tender. The curry should be red, with oil rising to the surface, but watery. If this has not happened yet, keep the saucepan on a very low heat for a further 5-10 minutes, but make sure not to overcook the potatoes.

Turn off the heat, cover with the lid and let the curry simmer in its own heat for about 10 minutes before serving. When ready to serve, transfer to a serving dish and garnish with garam masala, chopped coriander and chopped green chillies. This is best served with plain basmati rice or naan bread.

Suayya Usmani / BBC

Ingredients

• 1 recipe of Mommawater’s crazy dough; 3 oz or 85g worth for each
• frying oil

for classic tomato and mozzarella:

• 9 oz mozzarella cheese
• 4 oz peeled tomatoes
• fresh basil leaves

Preparation

Take the dough and divide it into balls of around 3 oz (= 85g). If the dough has been frozen, you can let the balls rise a bit, or not.

Cut the mozzarella into cubes (or buy the fresh mozzarella in small balls). Take the peeled tomatoes, cook them for ten minutes in a pan with a little oil, salt to taste and once you’ve removed them from the heat, add the fresh basil leaves.

Roll out the balls into a circle. Place a tablespoon of sauce and a few cubes of cheese, then fold shut, forming a crescent. Press the edges well, then fold the edge over inward and seal it again with a fork.

In a pan, heat the oil to around 350F and fry two panzerotti at a time, waiting for them to turn golden before you flip them over. Drain and serve hot.

La Cucina Italiana, adapted

Ingredients

• 750 g pork shoulder, cut into 1" pieces
• 4 tbsp. vegetable or coconut oil
• 1 tsp black mustard seeds
• 500g red onions, finely sliced
• 5 ripe tomatoes, chopped
• 2 small green chiles, stalks removed
• 10 curry leaves
• 1 tbsp. sugar
• 1 1/2 tsp. salt
• 2 tbsp. tamarind pulp
• 6 small sweet pickled onions, each cut into 2
• 20g fresh cilantro, finely chopped

for the paste:

• 5cm cinnamon stick
• 6 crushed cardamom pods
• 1 tsp. black peppercorns
• 10 cloves
• 1 tsp. cumin seeds
• 1 tsp. coriander seeds
• 2 tbsp. chili powder
• 1/2 tsp. ground turmeric
• 10 cloves garlic
• 5 cm piece peeled ginger
• 60ml malt vinegar

Preparation

Grind together the paste ingredients, starting with the largest spices first, then adding the cumin and coriander seeds, and blend to a fine consistency. Add the chilli and turmeric powders and mix well. Add the garlic and ginger and grind, adding the vinegar to make a paste.

Rub the paste into the diced pork and leave to sit for at least an hour or overnight in a refrigerator.

Heat the oil in a wide, pan (one that has a lid) over a medium-low flame, add the mustard seeds and let crackle for 30 seconds. Add the onions and fry until soft and golden. Add the tomatoes, chillies and curry leaves, and cook until the tomatoes start to break down.

Add the pork and turn the heat up to medium-high. Cook for 10-12 minutes stirring continually until the pork browns. Add 250ml of water, stir well, add the jaggery, salt and tamarind and mix through. Bring to a simmer, cover tightly, turn the heat right down and cook gently for 45-60 minutes.

Check the amount of liquid in the pan and, if needed, cook for another 15 minutes, or until the meat is very tender and the sauce has thickened.

Scatter the pickled onions and chopped coriander over the dish and serve hot.

Vivek Singh / BBC

Ingredients

• 1 ½ to 2 pounds boneless, skinless chicken thighs or breasts
• Kosher salt and black pepper
• ⅓ cup mayonnaise
• 1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
• 1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Preparation

Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)

To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.

To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.

Serve chicken with lime wedges, for squeezing on top.

NYT