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Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Gorgonzola and sticky fig whip with crisp butter biscuits

15 minutes

Root vegetable

Baby marrow and tomato soup with mustard-and-celeriac remoulade

35 minutes

Wholesome chicken noodle broth

40 minutes

Soup recipes

Chorizo, bean and smoked paprika chilli soup

30 minutes

Soup recipes

Sweet potato, coconut and ginger soup

40 minutes

Mussel chowder served with cheese muffins

40 minutes

Tart recipes

Shortbread lemon tarts

30 minutes

Gnocchi recipes

Handmade gnocchi with burnt butter and garlic glaze

20 minutes, plus roasting time

Lemon and bacon poussins with a garlicky bread sauce

1 hour, 10 minutes

Savoury bake

The classic potato bake

40 to 60 minutes

Yellow sugared pear butter with shortbread orange drops

35 minutes

Lamb recipes

Tender lamb, brinjal and potato curry pie

1 hour and 20 minutes

Tender lamb, brinjal and potato curry pie

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour and 20 minutes

Ingredients

3 T olive oil
1 T tamarind paste
2 T cardamom pods
1 t mustard seeds
5 curry leaves
1 t ground coriander
1/2 t ground cumin
2 t curry powder
1 T ground garam masala
2 onions, peeled and chopped
3 cloves garlic, crushed
1 x 5 cm piece ginger, chopped
1 kg lamb shoulder, deboned and cut into cubes
2 cups good-quality beef stock
4 large potatoes, peeled and cut into wedges
4 ripe tomatoes, quartered
2 large brinjals, cut into cubes
Sea salt and freshly ground black pepper
2 x 500 g rolls puff pastry
1 T milk
1 egg, beaten

For serving

Buttery mashed potatoes
Green beans, blanched

Method

Preheat the oven to 180°C.

Place a cast-iron casserole over a medium to low heat and add the oil. Once hot, add the tamarind paste, spices, onion, garlic and ginger. Gently fry for 10 minutes, or until softened and fragrant.

Add the lamb cubes, then turn up the heat and sear on all sides.

Add the stock, potato, tomato and brinjal and simmer for 40 minutes, or until the liquid has slightly reduced. Season to taste.

Roll out the pastry and arrange the sheet over the casserole, pressing the pastry around the edges and cutting away any excess (use this to cut out leaves and other shapes for decorating your pie).

Combine the milk and beaten egg and gently brush over the pastry. Bake for 20 minutes, or until the pastry has puff ed up and is golden.

Remove and serve with buttery mash and blanched green beans.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Recipes & Articles by Abigail Donnelly

Gorgonzola and sticky fig whip with crisp butter biscuits

Baby marrow and tomato soup with mustard-and-celeriac remoulade

Wholesome chicken noodle broth

Chorizo, bean and smoked paprika chilli soup

Sweet potato, coconut and ginger soup

Mussel chowder served with cheese muffins

Shortbread lemon tarts

Handmade gnocchi with burnt butter and garlic glaze

Lemon and bacon poussins with a garlicky bread sauce

The classic potato bake

Yellow sugared pear butter with shortbread orange drops

Tender lamb, brinjal and potato curry pie

Tender lamb, brinjal and potato curry pie

Ingredients

Method