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Baby aubergines with rosa tomatoes

10 minutes

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Black-eyed bean and mango salad

Avocado recipes

Tortilla with spicy avocado and sweet-pepper filling

Thai fig-and-nectarine salad with fig-and-balsamic syrup

Watermelon recipes

Heart salad with white chocolate

Butternut crisps with fresh rosemary

5 minutes

17 of 22

Butternut crisps with fresh rosemary

Name: Chickpea and cashew curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 - 4 servings
Cuisine: Main Meals
Ingredients: tins chickpeas, rinsed and drained 2,large onion, chopped 1,Peanut oil ,fat cloves garlic, crushed 3,teaspoon crushed ginger 1,teaspoon turmeric 1,teaspoons ground cumin 2,teaspoon ground coriander 1,split fresh red chilli 1,Salt to taste ,coarsely chopped salted roasted cashews 1/2cup,Coriander leaves for garnishing ,Brown or basmati rice for serving ,coconut milk 1tin (400g)

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

1 medium butternut, peeled
sunflower oil, to fry
Maldon sea salt
chopped fresh rosemary, to taste

Method

Slice the butternut in half. Using a vegetable peeler or electric slicer, slice thin ribbons of butternut.
Preheat the oil and deep-fry the butternut ribbons until crisp. Remove and drain on absorbent paper.
Season with salt and rosemary.
The crisps can be made the day before using and kept in a dry place or airtight container, but are best prepared on the day.

This is a test recipe

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Chickpea and cashew curry

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Black-eyed bean and mango salad

Tortilla with spicy avocado and sweet-pepper filling

Mushroom hotpot with greens

Thai fig-and-nectarine salad with fig-and-balsamic syrup

Watermelon granita

Heart salad with white chocolate

Butternut crisps with fresh rosemary

Butternut crisps with fresh rosemary

Ingredients

Method