Name: Lactose-free paneer curry
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: For the paneer: ,Woolworths lactose-free full-cream Ayrshire milk 2litres,ground turmeric 1/4t,salt to taste,lemon, juiced 1,onion, chopped 1,ghee 1T,garlic cloves, finely chopped 2,ginger, peeled and grated 2.5cm piece,carrot, roughly chopped 1,curry leaves 4,Woolworths butter chicken Indian curry paste 50 g,tomato paste 1T,whole unpeeled cherry tomatoes 1can,sugar pinch,coconut milk 1400ml can,red lentils 150g,fresh vegetable stock 1cup

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Baby marrow-and-fennel trifolati

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

½ cup olive oil
750 g baby marrows, cut into large chunks
4 cloves garlic, chopped
2 bulbs fennel, cut into chunks
2 stalks celery, cut into chunks
a handful celery leaves
3 T mint, roughly chopped
3 T basil, roughly chopped
salt, to taste
100 g Parmesan,finely grated
½ cup lemon juice

Method

Preheat the oven to 180°C. Heat the olive oil in a large ovenproof pan. Add the baby marrow and fry until golden brown.

Add the garlic, fennel and celery. Cook for 5 minutes over a low heat. Cover and place in the oven for 20 minutes. Stir in the celery leaves, mint and basil. Season to taste.

Place on a platter, scatter over the Parmesan and drizzle over the lemon juice before serving.

Cook's note: Trifolati refers to the method of frying soft vegetables such as marrows with olive oil and garlic.

This is a test recipe

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