Serves: 4 | Prep Time: 5 mins | Cook time: 15 mins
Nutritional Info: (I think this includes chapatis) 452kcal, 45g carbs, 4g fat, 8g protein

Ingredients:

First off, use the oil to soften the onion and garlic

Add 1/2 a tbsp of the curry powder to some salted boiling water, and then boil the diced potatoes until tender

meanwhile, add the remaining curry powder to the onion/garlic, stir for a minute or so, then add the tomato, season, and simmer.

meanwhile 2: add the tsp of mint sauce to the yoghurt and stir in, another cheaty thing, but tastes well nice, actually. You might want to grate in some cucumber too, that would be nice.

Once the potatoes are tender, add to the tomatoes with 2 tbsp of mango chutney, stir and heat through

heat the chapati as per instructions, then serve the potatoes (2 wraps per person, about 350g of potato mix for 2 wraps) on a bed of shredded lettuce, or maybe some spinach, or just on their own. Scatter with chopped coriander, drizzle with minty relish and a bit more chutney if you want, fold and eat!

This is for two as a main, with naan bread and yoghurt (it’s vegan up to that point), but you could easily combine it with other curry dishes, like any of these.

HANNAH EDIT: Nutritional Info: (if you want it) 428 kcal 50g carbs 22g fat 9g protein, or 366kcal 50g carbs 16g fat 9g protein with 1 less tbsp of oil

Here’s what you’ll need:

Chop the potatoes into “cubes”, no bigger than 1 inch. Steam them for 12 – 15 minutes – until almost cooked. [Or, if you’re my mum, don’t].

Chop the onion, peel and crush the garlic. Chop the chilli. Put 3 tbsp of oil in a large pan over a medium heat. Add the turmeric and cumin seeds and stir. After a minute add the chilli, the onion and garlic. Be careful not let the ingredients stick or burn. After five minutes, add the potatoes. Stir ’round for a minute or two. Add a couple of tbsp of water and cover, turn the heat down.

[Variations: for a milder dish just add the chilli to the pan whole; sometimes I add mustard seeds, too; some versions add 1 tsp of garam masala here, too; my mum doesn’t steam the potatoes in advance, she adds the raw, and then adds a cup of water or stock and simmers rather than fries it all].

Keep your eye on it, and add a bit more water if you need to.

Wash the spinach and put in to a pan still wet. Put pan on a low heat to steam the spinach in its own water for 5 – 8 minutes. It will reduce quite quickly.

When the potatoes look like this…

…add the spinach. Stir in and cook together for a minute or two. Add a couple of twists of salt and pepper.

[I suspect my mum doesn’t bother with that washing and steaming nonsense and just whacks the spinach in with the potatoes, onions and stock after about 10 minutes; if you’re cooking with a whole chilli, take it out now.]

Put it on a plate.

Serve with indian breads, yoghurt, other curries, as you see fit.

As it is spicy, you need a medium-to-full bodied red wine to go with it, preferably a Portuguese Alentejo.

Prep Time: 10 mins | Cook Time: 20 mins | Servings: 2

Nutritional Info including 100g beans and 200g potato worth of mash : 489 kcal, 74g carbs, 15g fat, 13 g protein

Ingredients!

Set your potatoes off at the very beginning, and chop them small, so they’re done in time

Soften the onion in the oil

Add the mushroom chunks and sweat until they’re just starting to get moist, about 5 mins.

Add the tomato puree, stir for 30 seconds and then add the wine and reduce by a half

Set your beans off (with water already boiling) now

Add the thyme and stock and simmer until the just before the beans are done, mash the mash,

drain the beans, spoon the mash onto the plate and cover with the AWESOME.

Serves Two.

YOU WILL NEED:

Gently warm two or three big glugs of the oil in a NON-STICK frying pan, and add the onion and the red pepper; soften for 5 – 10 minutes.

Whilst the onion and peppers are softening, break the six eggs into a bowl and beat vigourously for a minute. No, a whole minute. Watch the clock to make sure you don’t slack off. Or use a machine.

Turn the heat up a little, add the cubed potato and stir round the pan. After a few minutes add the chopped greens and herbs. Makes sure everything is evenly distributed around the pan.

Turn the heat back down as low as it will go.

Give the eggs a quick extra whisk then pour into the pan, agitating the mixture gently to ensure it spreads throughout the pan. DON’T STIR IT.

Put the grill on to pre-heat.

Leave the pan on the low heat for 5 – 7 minutes then give it a gentle shake. The bottom of the frittata should be solid, with a layer of wet egg still on top.

Sprinkle the cheese on top and add salt and pepper. Put the pan under the grill. The key is that the frittata should cook slowly, so the grill should be on a moderate heat and/or slightly lower down if that’s an option.

After ten minutes the cheese should be melted, the egg solid, and the whole thing starting to brown nicely.

Leave to stand for five minutes or so, then serve with green salad, tomato and chilli pickle and mayonnaise…that sort of thing. Maybe some nice chunky bread if the potato isn’t enough carbohydrate for you.

Serve with a nice medium/full bodied red wine, preferably a Portuguese Alentejo.

Rocket & courgette soup 

Prep Time: 15 mins  Cook Time: 25 mins  Servings: 4 (bollocks is it, I reckon at least 6, going on the Covent Garden soup portion size of 300g per person)

Nutritional Info: 101 kcal without the goats cheese baguette. With the baguette bits 233 kcal, protein 12g, carbohydrate 28g, fat 9 g, saturated fat 4g, fibre 4g, sugar 7g, salt 1.36 g

Ingredients:

Add the potato and cook for 5 mins

Then add the courgettes, rocket, stock, simmer for 5 minutes until the courgette is soft.  (I had to split it into two saucepans for this bit, it makes LOTS)

Return to the pan and keep warm, chuck in a couple handfuls of aforementioned peas.

Nom nom.

Soften the onion

add potatoes and stock, and simmer for about 10 mins (until potatoes are soft)

add broccoli and simmer for a further 4-5 mins (until just tender)

Add stilton, cream if you wish, and blend and season.

et voila: