1、Cauliflower, paneer & pea curry

Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare

Cauliflower, paneer & pea curry recipe


  • 2 tbsp sunflower oil
  • 225g pack paneer, cut into cubes
  • 1 head of cauliflower, broken into small florets
  • 2 onions, thickly sliced
  • 2 garlic cloves, crushed
  • 2 heaped tbsp tikka masala paste
  • 500g carton passata
  • 200g frozen peas
  • small pack coriander, roughly chopped
  • basmati rice or naan breads, to serve
  • raita or your favourite chutney, to serve


Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
  • Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.

  • https://www.truecookbook.com/recipe/cauliflower-paneer-pea-curry-7440/

    2、Summer ham & pea broth

    This smart soup doesn't require any cooking- just pour hot water over stock, grains and lots of delicious green vegetables
    Summer ham & pea broth recipe


    • 250g pouch ready-to-eat mixed grains (we used Merchant Gourmet Wholesome Mix)
    • 200g frozen pea
    • small bunch mint, leaves picked
    • 2 spring onions, whites and greens separated and thinly sliced
    • 1 tbsp white wine vinegar
    • 1 tsp golden caster sugar
    • ½ vegetable stock cube
    • 140g piece of ham, or thick slices, trimmed of any fat and shredded or finely chopped
    • big handful pea shoots


    1. Heat the grains in the microwave following pack instructions. Put the peas in a sieve and pour over boiling water.
    2. Put 50g of the peas, most of the mint leaves, the spring onion whites, vinegar, sugar and stock cube in a food processor, and blend to a smooth paste, adding a little water if you need to. Divide between 2 soup or pasta bowls.
    3. Divide the remaining peas, hot grains and ham between the bowls and pour over enough boiling water to almost fill the bowls. Stir and leave for 2 mins to heat through.
    4. Stir in the spring onion greens and remaining mint leaves, season well with pepper and top with some pea shoots.

    3、Turkey meatball & pineapple curry

    Try a new spin on korma- use lean turkey mince and roll into balls then serve in a coconut-based sauce with fruit and coriander
    Turkey meatball & pineapple curry recipe


    • 500g pack turkey mince
    • 1 tbsp vegetable or sunflower oil
    • 1 onion, roughly chopped
    • thumb-sized piece ginger, peeled and roughly chopped
    • 1 garlic clove
    • small bunch coriander, roughly chopped, stalks and leaves kept separate
    • 432g can pineapple chunks in juice, drained (reserve the juice)
    • 4 tbsp Korma paste (or gluten-free alternative)
    • 6 tbsp ground almond
    • 400ml can low-fat coconut milk
    • basmati rice and naan bread (or gluten-free alternative), to serve


    1. Season the turkey mince and shape into mini meatballs, about the size of a large cherry. Heat the oil in your widest pan, add the meatballs and cook, rolling them around the pan, for 8 mins until brown all over. Meanwhile, in a food processor, blend the onion, ginger, garlic, coriander stalks and 2 tbsp of the reserved pineapple juice to a paste.
    2. Push the meatballs to one side of the pan, tip the onion mixture into the space and cook for a few mins until softened. Add the curry paste and stir for 1 min, coating the meatballs. Add the ground almonds, coconut milk, pineapple chunks, another 2 tbsp of the reserved pineapple juice and a little seasoning. Simmer, uncovered, for 10 mins until thickened a little. Serve with basmati rice and naan bread.

    4、Creamy crab & pea pasta

    Fresh crab is one of summer’s real treats and its delicate flavour means it needs only minimal cooking
    Creamy crab & pea pasta recipe


    • 400g spaghetti
    • 200g fresh or frozen peas
    • 300g fresh crabmeat
    • 5 tbsp reduced-fat crème fraîche
    • 1 red chilli, deseeded and chopped
    • handful parsley leaves, chopped
    • zest 1 lemon, juice ½ lemon


    1. Boil a large pan of salted water. Tip in the pasta, then cook for about 7 mins. Add the peas, then cook for 2-3 mins more until both are cooked through.
    2. Drain in a colander, reserving a little cooking water, then tip back into the pan with the crabmeat and crème fraîche. Stir well with most of the remaining ingredients, adding a little of the pasta cooking water if the mixture seems a little dry. Serve sprinkled with a little extra chopped chilli, parsley and lemon zest.