Indian recipes

This recipe will probably serve about 4 people as a starter or wee snack! Serve with salad and a wedge of lime or maybe a yogurt, cucumber and mint dip.

Fry the spring onion, chilli and garlic in a little oil until softened. Add the ground cumin and coriander and some salt and pepper.

This is a really tasty curry - creamy, fragrant and slightly sweet from the mango.

Heat a large heavy-based pan over a medium heat and add the oil, about 3 tbsp. Add the curry leaves and the whole spices and fry for about 30 seconds.

Put all the ingredients (except oil) into a large bowl and mix well using your hands. Divide the mixture into 8 balls then flatten and shape into patties. Put on a plate, cover with cling film and chill for about an hour (or overnight).

Achari is a type of curry from the Punjab which has this spice blend as its base. Whizz all the whole spices in an electric spice grinder if you’re lucky enough to have one. If not, do it the old fashioned way with a pestle and mortar.

Joint the chicken into 8 pieces – legs, thighs and cut each breast in half – and place in a non-metallic dish. Leave the skin on and the bone in. Keep the carcass for stock. If you don’t want to joint a chicken, you can just use pre-bought chicken pieces.

Heat a large frying pan and add a slash of oil. Brown the lamb mince over a high heat until it has a good colour. Add the onion, garlic, ginger, cardamoms and cloves. Reduce the heat then fry for 5 minutes, stirring occasionally.

Heat some groundnut oil in a casserole pan and add the meat and half of the garam masala. Fry until well browned. Remove from the pan using a slotted spoon and set aside.

Smash open cardamoms and remove the black seeds. Discard the husks. Bruise the seeds using a pestle and mortar. Put seeds in a small pan with the sugar and about 1 tablspoon water. Heat gently until sugar has dissolved. Leave to cool a little.

Fry the cashew nuts in a 4 tbsp oil until golden brown, drain on kitchen paper and set aside. Put the vegetables in a pan of boiling water and cook for a minute. Drain, refresh under cold running water and set aside.

In a non-stick frying pan, heat the oil and fry the onion, garlic and cumin seeds over a medium heat, stirring occasionally, until soft and golden.

Heat oil in a large pan and add mustard seeds. When they start to pop, add the onion, garlic, ginger and cook, stirring, until the onion is soft.

Fry onion and garlic slowly until soft and honeyed. Stir in mustard seeds, coriander, turmeric, cardamom and chillies. Leave to cook for 2-3 mins, then add carrots and continue cooking over low heat for 4-5 mins.

Simmer the lentils in water (not salted) for about 20 minutes. Drain then toss with the onion, lemon juice, garlic, 1 tbsp oil and season whilst still hot.

Heat the oil in a deep pan. Add the mustard seeds and as they begin to pop, add the ginger, chillies and curry leaves. Remove from heat and cool. (See Cook's tip)