Dried fruit is readymade for a crunchy granola, but its healthy tang can also add class to a curry, lend sticky rich puddings an irresistable chewiness and set off a salad handsomely
*Granola with cranberries, mulberries, dates and figs*
The perfect winter granola with lovely textures and sweetness from chewy dried fruit. Use your favourite spices, nuts and dried fruits and enjoy all winter long.
Makes 12 servings
*4 tbsp coconut oil or butter*
*4 tbsp maple syrup*
*250g rolled spelt, oats or rye*
*100g hazelnuts, coarsely chopped*
*75g flaked coconut*
*A pinch of salt*
*1 tbsp cinnamon*
*1 tsp ground vanilla*
*½ tsp cardamom*
*8-10 dried figs, coarsely chopped*
*8 medjool dates, coarsely chopped*
*A large handful of mulberries*
*A handful of dried unsweetened cranberries*
*1 *Preheat the oven to 175C/350F/gas mark 4.
In a saucepan heat the oil and maple syrup to a simmer and remove. Mix the oats, hazelnuts, coconut and salt in a bowl. Stir in the liquid and mix until everything is coated.
*2* Spread the mix evenly on a lined baking sheet. Bake in the oven for 20-25 minutes. Remove and stir it every 5 minutes so everything gets evenly roasted and avoids any burning. When everything is golden and crispy, remove it from the oven.
*3 *Put it back in the bowl and mix in the spices and dried fruit. When cooled, store the granola in an airtight container.
Recipe supplied by Josephine Kofod, atastylovestory.com
*Radicchio and raisin salad*
Bitter flavours are better if there is some relief in sight, and the radicchio here is offset perfectly by sweet raisins, crunchy endive, and a hit of warm acid from the white balsamic vinegar. Adding the thinnings from my spicy mesclun salad crop gives a final, peppery crunch.
Serves 6
* *For the salad
*1 head round purple radicchio*
*3 heads treviso (or Belgian endive)*
*120ml white balsamic vinegar (or substitute an equal amount white wine vinegar plus 1 tbsp sugar)*
*50g golden raisins*
* *For the dressing
*1 tbsp white balsamic vinegar*
*Salt and black pepper*
*3 tbsp walnut oil*
To serve
*50g salad leaf thinnings, roots trimmed (substitute hot **microgreens** or wild rocket)*
*¼ cup (28g) toasted pecans, roughly chopped*
*1 *To make the salad, peel off the leaves from the head of radicchio and tear into large pieces. Separate the treviso or endive leaves and slice each heart in half lengthwise.
*2 *In a small pan over low heat, warm the vinegar until it starts to simmer. Add the raisins and poach very gently over a very low heat for 5 minutes. Allow to cool. Remove the raisins from the vinegar and set aside.
*3* To make the dressing (just before serving), whisk together the vinegar, salt, pepper to taste, and the oil in a large bowl.
*4 *Add the radicchio, treviso/endive and raisins to the bowl with the dressing and toss. Plate on a shallow platter and toss the spicy seedlings or microgreens and nuts over at the last minute (too early and the nuts will absorb the dressing and become soggy, and the tender thinnings will bruise in the vinegar).
66 Square Feet Cookbook by Marie Viljoen (Stuart, Tabori and Chang)
*Feta, date and sweetcorn fritters
*
Here the fresh turmeric, curry leaves and sweet dates add a distinctly Indian fragrance and are balanced perfectly with the saltiness of the Greek feta. East meets west in a fritter!
Serves at least 8
*2 tbsp olive oil
10 curry leaves, chopped
2 tsp fennel seeds
2 tsp cumin seeds
2 tsp finely grated fresh turmeric (or 1 tsp ground)
½ green chilli, finely chopped
400g red onions, sliced finely into half moons
200g feta, cut into 5mm dice
200g dates, cut into 5mm dice
300g tinned sweetcorn, drained
5 spring onions, finely sliced into rounds
A large bunch of coriander, chopped
A large bunch of flat-leaf parsley, chopped
170g gram or chickpea flour
75g polenta
½ tsp bicarbonate of soda
¾ tsp baking powder
½ tsp salt
150ml buttermilk
2 eggs
Rapeseed oil for deep frying*
To serve
*Tomato salsa (optional)
Greek yoghurt (optional)*
*1 *Heat the olive oil over a high heat in a heavy-bottomed pan until smoking, then add the curry leaves, fennel and cumin seeds, turmeric and chilli. Fry until aromatic, reduce the heat slightly, then add the red onions and cook for 10–15 minutes, until caramelised. Remove from the heat, tip into a bowl and leave to cool.
*2* Add the feta, dates, sweetcorn, spring onions, coriander and parsley.
*3* Sift all the dry ingredients into a large bowl. Whisk the buttermilk and eggs together and stir into the bowl, mixing thoroughly. Add the feta and date mix and stir well.
*4 *Heat some rapeseed oil in a deep-fat fryer or a large, deep pan. Drop dessertspoonfuls of the batter into the hot oil and fry until golden, flipping the fritters over in the oil to ensure even cooking. Remove with a slotted spoon, drain on kitchen paper and leave in a warm spot while you cook the rest.
*5* Serve immediately, with tomato salsa and some Greek yoghurt, if you like.
The Modern Pantry Cookbook by Anna Hansen (Ebury)
*Black treacle, bramley apple and porter fruit pudding*
Try the Kernel porter – the smokey and rich flavour works brilliantly with the sweetness of the dried fruit. This is a really simple but tasty twist on the traditional recipe.
Serves 8
*135g raisins*
*135g sultanas*
*135g currants*
*135g mixed peel*
*1 grated bramley apple*
*1 grated carrot*
*100ml Kernel porter*
*50ml brandy*
*3 eggs*
*1 tbsp black treacle*
*115g dark brown sugar*
*115g plain flour (sifted)*
*1 ½ tsp mixed spice*
*115g ground almonds*
*115g suet*
*1 *Combine the dried fruit and apple in a bowl along with the carrot, porter and brandy. Leave to infuse overnight.
*2 *Now add the eggs, treacle and sugar. Once combined, fold in the flour, mixed spice, almonds and suet, and be sure not to leave any flour lumps. Leave to infuse for 24 hours.
*3* Butter your moulds, either individually or as one large pudding.* *Fill the mould to 1cm from the top, cover with a disk of parchment paper, then foil and secure with string. Steam for 4 hours if small or 7 if large. Refrigerate until ready to use. Allow 2 hours to gently steam before serving.
Recipe from Shaun Searley, head chef at The Quality Chop House and Quality Chop House Butchers and Shop
*Sticky figgy puddings with butterscotch sauce*
These figgy delights are delicious straight out of the oven, but they'll keep for up to five days in the fridge, and they freeze well, too.
Makes 8
*250g soft dried figs, roughly chopped*
*300ml water*
*1 tsp bicarbonate of soda*
*100g unsalted butter, diced and softened, plus extra for greasing*
*250g soft brown sugar*
*3 eggs*
*250g self-raising flour*
*A pinch of ground cinnamon*
*Ice-cream or cream, to serve*
For the butterscotch sauce
*100g unsalted butter*
*300g soft brown sugar*
*60ml brandy (optional)*
*250ml cream or water*
*1 *Preheat the oven to 200C/400F/gas mark 6. Grease 8 x 250ml coffee cups or moulds.
*2 *Put the figs into a large heavy-based saucepan with the water and bicarbonate of soda. Bring to the boil, then simmer over a low heat for 5 minutes, or until softened.
*3* Remove from the heat, then stir in the butter until melted, add the sugar and stir until dissolved.
*4* Lightly beat the eggs, then add them to the mixture with the flour and cinnamon, and stir to combine.
*5* Pour into the prepared cups. Put the cups into a large roasting tray and pour in enough water to come halfway up the sides of the cups. Cover the tray with foil, sealing the edges well so the steam can't escape. Bake for 45 minutes.
*6* To make the butterscotch sauce, melt the butter and sugar in a saucepan over a low–medium heat, stirring until the sugar dissolves and the mixture bubbles. Remove from the heat and carefully stir in the brandy (if using). Return to the heat and stir in the cream until the sauce is a smooth consistency, then keep warm until ready to serve.
*7* Turn the puddings out of their cups, pour the sauce on top and serve with ice-cream or a drizzle of cream.
Eat In by Anna Gare (Murdoch Books)
*Chicken marbella*
This is good hot or at room temperature. When prepared with small drumsticks and wings, this makes a delicious starter. The chicken needs to marinate overnight.
Serves 10
*125ml olive oil
125ml red wine vinegar
130g pitted prunes
65g pitted Spanish green olives
65g capers with a bit of juice
6 bay leaves
1 head of garlic, peeled and finely puréed
2 tbsp dried oregano
Salt and black pepper
4 chickens, quartered
200g brown sugar
125ml dry white wine
2 tbsp flat-leaf parsley or coriander, finely chopped*
*1 *Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano and salt and pepper altogether in a large bowl. Add the chicken pieces and stir to coat. Cover the bowl and chill overnight.
*2* Preheat the oven to 180C/350F/gas mark 4. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
*3* Bake, basting frequently with the pan juices, until the thigh pieces yields clear yellow (rather than pink) juice when pricked with a fork – 50-60 minutes.
*4 *With a slotted spoon, transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle with the parsley or coriander. Put the remaining juices in a sauce boat.
Adapted from The Silver Palate Cookbook: 25th Anniversary Edition by Julee Rossa and Sheila Lukins (Workman)
*Warm kale salad with dried cranberries and apples*
Kale's texture and flavour make salads so interesting and delicious, in both hot and cold applications. This warm, spiced salad variation is perfect for the festive season. This way, we can eat more mince pies during December and not feel so guilty.
Serves 2–4
*2 tbsp unsalted butter*
*1 large apple, chopped*
*40g dried cranberries*
*¼ tsp cinnamon*
*¼ tsp salt*
*1 bunch kale (about 225g), ribs and tough stems removed, leaves chopped*
*1* Melt the butter in a large frying pan over a medium heat. Once melted, add the apple, cranberries, cinnamon and salt.
*2* Fry until the apples are soft, stirring frequently – about 8 minutes.
*3* Add the kale and cook until it becomes tender. Serve warm or chilled.
Bountiful: Recipes Inspired by Our Garden by Todd Porter and Diane Cu (Stewart, Tabori and Chang)
*Hot toddy with dried cherries and lime*
This is a classic hot toddy (1 part dark spirit to 3 parts boiling water, sweetened) with a few tweaks. Use rye instead of the typical bourbon or whisky, raw sugar instead of white, and slip in a few dried cherries and some lime zest to scent the drink.
Serves 1
*5cm peeling of lime zest*
*4 dried cherries*
*1 tsp raw sugar*
*60ml rye (or other dark spirit)*
*180ml boiling water*
*1* In a mug, combine the lime zest, dried cherries, and sugar. Add the rye. Pour in the boiling water, and stir until the sugar is fully dissolved. Sip and enjoy!
Recipe supplied by Amanda Hesser, food52.com
*Curried butternut squash and pickled dates*
This is a simple but interesting combination of flavours, with the pickled dates adding a bite to the sweet squash. Try experimenting with other combinations of dried fruit, too.
Serves 4
*6 green cardamom pods, bruised
80g brown sugar
50ml water
100ml balsamic vinegar
200g dried pitted dates*
For the curry
*1 large onion (finely chopped)
100g curry paste (madras is good)
2 x 400g tins chopped tomatoes
80g tomato puree
150ml water
1 large butternut squash (peeled and diced)
50g plain yoghurt
Salt and sugar*
*1* Put the cardamom pods in a non-metallic bowl with the sugar, water and vinegar. Stir to dissolve then add the dates. Leave for several hours to pickle.
*2* In a large pan add a little oil and fry the onion until soft. Add the curry paste and fry for a minute. Add the tomatoes, puree and water, stir and bring to the boil.
*3* Finally add the squash and keep on a low simmer until tender. Season with salt and a little sugar to balance the acidity of the
tomatoes.
*4* Drain the dates and fold into the curry and stir in the yoghurt. Serve with your choice of poppadoms, rice or naan. Alternatively you could serve the dates as a side pickle.
Recipe supplied by Andrew Dargue, Little Orchard restaurant
*Welshcakes*
It pays off to play about with flavours here – and there are plenty of variations that work really well, such as dried apricots and white chocolate, dates and walnuts, and dark chocolate and stem ginger.
Makes 18-20
*125g Welsh butter*
*250g self-raising flour*
*75g caster sugar*
*1 egg*
*100g sultanas, or try 50g white chocolate and 50g dried apricots, or 50g dried cranberries and 50g milk chocolate*
*Pinch of mixed spice*
*1* Rub together the butter and flour to form a crumb-like mixture.
*2 *Add the caster sugar, mix in, then add the egg and stir until combined.
*3 *Using your hands, bring the dough together and roll out onto a floured surface, until the dough is roughly 1cm in thickness.
*4 *Cut into circles using a fluted or plain cutter.
*5 *Heat a griddle or frying pan with no oil or butter, then cook the Welshcakes over a medium heat until brown on both sides.
*6* If making traditionally, sprinkle with caster sugar then serve warm.
Recipe supplied by Jennie and Jo, Cwmni Cacen Gri/The Welshcake Company Reported by guardian.co.uk 4 hours ago.
*Granola with cranberries, mulberries, dates and figs*
The perfect winter granola with lovely textures and sweetness from chewy dried fruit. Use your favourite spices, nuts and dried fruits and enjoy all winter long.
Makes 12 servings
*4 tbsp coconut oil or butter*
*4 tbsp maple syrup*
*250g rolled spelt, oats or rye*
*100g hazelnuts, coarsely chopped*
*75g flaked coconut*
*A pinch of salt*
*1 tbsp cinnamon*
*1 tsp ground vanilla*
*½ tsp cardamom*
*8-10 dried figs, coarsely chopped*
*8 medjool dates, coarsely chopped*
*A large handful of mulberries*
*A handful of dried unsweetened cranberries*
*1 *Preheat the oven to 175C/350F/gas mark 4.
In a saucepan heat the oil and maple syrup to a simmer and remove. Mix the oats, hazelnuts, coconut and salt in a bowl. Stir in the liquid and mix until everything is coated.
*2* Spread the mix evenly on a lined baking sheet. Bake in the oven for 20-25 minutes. Remove and stir it every 5 minutes so everything gets evenly roasted and avoids any burning. When everything is golden and crispy, remove it from the oven.
*3 *Put it back in the bowl and mix in the spices and dried fruit. When cooled, store the granola in an airtight container.
Recipe supplied by Josephine Kofod, atastylovestory.com
*Radicchio and raisin salad*
Bitter flavours are better if there is some relief in sight, and the radicchio here is offset perfectly by sweet raisins, crunchy endive, and a hit of warm acid from the white balsamic vinegar. Adding the thinnings from my spicy mesclun salad crop gives a final, peppery crunch.
Serves 6
* *For the salad
*1 head round purple radicchio*
*3 heads treviso (or Belgian endive)*
*120ml white balsamic vinegar (or substitute an equal amount white wine vinegar plus 1 tbsp sugar)*
*50g golden raisins*
* *For the dressing
*1 tbsp white balsamic vinegar*
*Salt and black pepper*
*3 tbsp walnut oil*
To serve
*50g salad leaf thinnings, roots trimmed (substitute hot **microgreens** or wild rocket)*
*¼ cup (28g) toasted pecans, roughly chopped*
*1 *To make the salad, peel off the leaves from the head of radicchio and tear into large pieces. Separate the treviso or endive leaves and slice each heart in half lengthwise.
*2 *In a small pan over low heat, warm the vinegar until it starts to simmer. Add the raisins and poach very gently over a very low heat for 5 minutes. Allow to cool. Remove the raisins from the vinegar and set aside.
*3* To make the dressing (just before serving), whisk together the vinegar, salt, pepper to taste, and the oil in a large bowl.
*4 *Add the radicchio, treviso/endive and raisins to the bowl with the dressing and toss. Plate on a shallow platter and toss the spicy seedlings or microgreens and nuts over at the last minute (too early and the nuts will absorb the dressing and become soggy, and the tender thinnings will bruise in the vinegar).
66 Square Feet Cookbook by Marie Viljoen (Stuart, Tabori and Chang)
*Feta, date and sweetcorn fritters
*
Here the fresh turmeric, curry leaves and sweet dates add a distinctly Indian fragrance and are balanced perfectly with the saltiness of the Greek feta. East meets west in a fritter!
Serves at least 8
*2 tbsp olive oil
10 curry leaves, chopped
2 tsp fennel seeds
2 tsp cumin seeds
2 tsp finely grated fresh turmeric (or 1 tsp ground)
½ green chilli, finely chopped
400g red onions, sliced finely into half moons
200g feta, cut into 5mm dice
200g dates, cut into 5mm dice
300g tinned sweetcorn, drained
5 spring onions, finely sliced into rounds
A large bunch of coriander, chopped
A large bunch of flat-leaf parsley, chopped
170g gram or chickpea flour
75g polenta
½ tsp bicarbonate of soda
¾ tsp baking powder
½ tsp salt
150ml buttermilk
2 eggs
Rapeseed oil for deep frying*
To serve
*Tomato salsa (optional)
Greek yoghurt (optional)*
*1 *Heat the olive oil over a high heat in a heavy-bottomed pan until smoking, then add the curry leaves, fennel and cumin seeds, turmeric and chilli. Fry until aromatic, reduce the heat slightly, then add the red onions and cook for 10–15 minutes, until caramelised. Remove from the heat, tip into a bowl and leave to cool.
*2* Add the feta, dates, sweetcorn, spring onions, coriander and parsley.
*3* Sift all the dry ingredients into a large bowl. Whisk the buttermilk and eggs together and stir into the bowl, mixing thoroughly. Add the feta and date mix and stir well.
*4 *Heat some rapeseed oil in a deep-fat fryer or a large, deep pan. Drop dessertspoonfuls of the batter into the hot oil and fry until golden, flipping the fritters over in the oil to ensure even cooking. Remove with a slotted spoon, drain on kitchen paper and leave in a warm spot while you cook the rest.
*5* Serve immediately, with tomato salsa and some Greek yoghurt, if you like.
The Modern Pantry Cookbook by Anna Hansen (Ebury)
*Black treacle, bramley apple and porter fruit pudding*
Try the Kernel porter – the smokey and rich flavour works brilliantly with the sweetness of the dried fruit. This is a really simple but tasty twist on the traditional recipe.
Serves 8
*135g raisins*
*135g sultanas*
*135g currants*
*135g mixed peel*
*1 grated bramley apple*
*1 grated carrot*
*100ml Kernel porter*
*50ml brandy*
*3 eggs*
*1 tbsp black treacle*
*115g dark brown sugar*
*115g plain flour (sifted)*
*1 ½ tsp mixed spice*
*115g ground almonds*
*115g suet*
*1 *Combine the dried fruit and apple in a bowl along with the carrot, porter and brandy. Leave to infuse overnight.
*2 *Now add the eggs, treacle and sugar. Once combined, fold in the flour, mixed spice, almonds and suet, and be sure not to leave any flour lumps. Leave to infuse for 24 hours.
*3* Butter your moulds, either individually or as one large pudding.* *Fill the mould to 1cm from the top, cover with a disk of parchment paper, then foil and secure with string. Steam for 4 hours if small or 7 if large. Refrigerate until ready to use. Allow 2 hours to gently steam before serving.
Recipe from Shaun Searley, head chef at The Quality Chop House and Quality Chop House Butchers and Shop
*Sticky figgy puddings with butterscotch sauce*
These figgy delights are delicious straight out of the oven, but they'll keep for up to five days in the fridge, and they freeze well, too.
Makes 8
*250g soft dried figs, roughly chopped*
*300ml water*
*1 tsp bicarbonate of soda*
*100g unsalted butter, diced and softened, plus extra for greasing*
*250g soft brown sugar*
*3 eggs*
*250g self-raising flour*
*A pinch of ground cinnamon*
*Ice-cream or cream, to serve*
For the butterscotch sauce
*100g unsalted butter*
*300g soft brown sugar*
*60ml brandy (optional)*
*250ml cream or water*
*1 *Preheat the oven to 200C/400F/gas mark 6. Grease 8 x 250ml coffee cups or moulds.
*2 *Put the figs into a large heavy-based saucepan with the water and bicarbonate of soda. Bring to the boil, then simmer over a low heat for 5 minutes, or until softened.
*3* Remove from the heat, then stir in the butter until melted, add the sugar and stir until dissolved.
*4* Lightly beat the eggs, then add them to the mixture with the flour and cinnamon, and stir to combine.
*5* Pour into the prepared cups. Put the cups into a large roasting tray and pour in enough water to come halfway up the sides of the cups. Cover the tray with foil, sealing the edges well so the steam can't escape. Bake for 45 minutes.
*6* To make the butterscotch sauce, melt the butter and sugar in a saucepan over a low–medium heat, stirring until the sugar dissolves and the mixture bubbles. Remove from the heat and carefully stir in the brandy (if using). Return to the heat and stir in the cream until the sauce is a smooth consistency, then keep warm until ready to serve.
*7* Turn the puddings out of their cups, pour the sauce on top and serve with ice-cream or a drizzle of cream.
Eat In by Anna Gare (Murdoch Books)
*Chicken marbella*
This is good hot or at room temperature. When prepared with small drumsticks and wings, this makes a delicious starter. The chicken needs to marinate overnight.
Serves 10
*125ml olive oil
125ml red wine vinegar
130g pitted prunes
65g pitted Spanish green olives
65g capers with a bit of juice
6 bay leaves
1 head of garlic, peeled and finely puréed
2 tbsp dried oregano
Salt and black pepper
4 chickens, quartered
200g brown sugar
125ml dry white wine
2 tbsp flat-leaf parsley or coriander, finely chopped*
*1 *Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano and salt and pepper altogether in a large bowl. Add the chicken pieces and stir to coat. Cover the bowl and chill overnight.
*2* Preheat the oven to 180C/350F/gas mark 4. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
*3* Bake, basting frequently with the pan juices, until the thigh pieces yields clear yellow (rather than pink) juice when pricked with a fork – 50-60 minutes.
*4 *With a slotted spoon, transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle with the parsley or coriander. Put the remaining juices in a sauce boat.
Adapted from The Silver Palate Cookbook: 25th Anniversary Edition by Julee Rossa and Sheila Lukins (Workman)
*Warm kale salad with dried cranberries and apples*
Kale's texture and flavour make salads so interesting and delicious, in both hot and cold applications. This warm, spiced salad variation is perfect for the festive season. This way, we can eat more mince pies during December and not feel so guilty.
Serves 2–4
*2 tbsp unsalted butter*
*1 large apple, chopped*
*40g dried cranberries*
*¼ tsp cinnamon*
*¼ tsp salt*
*1 bunch kale (about 225g), ribs and tough stems removed, leaves chopped*
*1* Melt the butter in a large frying pan over a medium heat. Once melted, add the apple, cranberries, cinnamon and salt.
*2* Fry until the apples are soft, stirring frequently – about 8 minutes.
*3* Add the kale and cook until it becomes tender. Serve warm or chilled.
Bountiful: Recipes Inspired by Our Garden by Todd Porter and Diane Cu (Stewart, Tabori and Chang)
*Hot toddy with dried cherries and lime*
This is a classic hot toddy (1 part dark spirit to 3 parts boiling water, sweetened) with a few tweaks. Use rye instead of the typical bourbon or whisky, raw sugar instead of white, and slip in a few dried cherries and some lime zest to scent the drink.
Serves 1
*5cm peeling of lime zest*
*4 dried cherries*
*1 tsp raw sugar*
*60ml rye (or other dark spirit)*
*180ml boiling water*
*1* In a mug, combine the lime zest, dried cherries, and sugar. Add the rye. Pour in the boiling water, and stir until the sugar is fully dissolved. Sip and enjoy!
Recipe supplied by Amanda Hesser, food52.com
*Curried butternut squash and pickled dates*
This is a simple but interesting combination of flavours, with the pickled dates adding a bite to the sweet squash. Try experimenting with other combinations of dried fruit, too.
Serves 4
*6 green cardamom pods, bruised
80g brown sugar
50ml water
100ml balsamic vinegar
200g dried pitted dates*
For the curry
*1 large onion (finely chopped)
100g curry paste (madras is good)
2 x 400g tins chopped tomatoes
80g tomato puree
150ml water
1 large butternut squash (peeled and diced)
50g plain yoghurt
Salt and sugar*
*1* Put the cardamom pods in a non-metallic bowl with the sugar, water and vinegar. Stir to dissolve then add the dates. Leave for several hours to pickle.
*2* In a large pan add a little oil and fry the onion until soft. Add the curry paste and fry for a minute. Add the tomatoes, puree and water, stir and bring to the boil.
*3* Finally add the squash and keep on a low simmer until tender. Season with salt and a little sugar to balance the acidity of the
tomatoes.
*4* Drain the dates and fold into the curry and stir in the yoghurt. Serve with your choice of poppadoms, rice or naan. Alternatively you could serve the dates as a side pickle.
Recipe supplied by Andrew Dargue, Little Orchard restaurant
*Welshcakes*
It pays off to play about with flavours here – and there are plenty of variations that work really well, such as dried apricots and white chocolate, dates and walnuts, and dark chocolate and stem ginger.
Makes 18-20
*125g Welsh butter*
*250g self-raising flour*
*75g caster sugar*
*1 egg*
*100g sultanas, or try 50g white chocolate and 50g dried apricots, or 50g dried cranberries and 50g milk chocolate*
*Pinch of mixed spice*
*1* Rub together the butter and flour to form a crumb-like mixture.
*2 *Add the caster sugar, mix in, then add the egg and stir until combined.
*3 *Using your hands, bring the dough together and roll out onto a floured surface, until the dough is roughly 1cm in thickness.
*4 *Cut into circles using a fluted or plain cutter.
*5 *Heat a griddle or frying pan with no oil or butter, then cook the Welshcakes over a medium heat until brown on both sides.
*6* If making traditionally, sprinkle with caster sugar then serve warm.
Recipe supplied by Jennie and Jo, Cwmni Cacen Gri/The Welshcake Company Reported by guardian.co.uk 4 hours ago.