Homemade Mango Chutney

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Warmer weather beckons (I hope!) at the end of the week when I’ll be in the sunny Florida Keys and art deco Miami. I was last in the Keys when I was 19 so it’s been some time since I visited its warm shores and admired its glorious sunsets. There is always so much to get ready before embarking on a long journey and since I pride myself on my packing it is left up to me to pack all the clothes. There is definitely an art to effective packing right! The truth of the matter is I hate packing, seriously it is so tedious and tricky to get the balance on what exactly to take. I am hoping that since it will be warmer then in London, I won’t have to take too many clothes and the ones I do will be light weight cotton. Well that’s the plan.

There is nothing that screams sunshine and warm weather more than mangoes. They are undoubtedly the queen of fruits and whilst the yellow ones are juicy and sweet, the unripe ones – they are the green ones by the way – are perfect for chutney making. The sourness combined with spice and salt is a perfect winning combination and cools down the body in hot temperatures. In India a few spoonfuls of the chutney either alongside or after some spicy dal or curry works a treat.

We have all sampled the mango chutney served in curry houses when we order poppadums,  however nothing prepares you for the true deliciousness of this knock out, authentic, fresh mango chutney. It tastes completely different and I love the sweet, sour, salty combination.

Mango Chutney

(or affectionately known as Aam-er Tok by Bengali speakers, which actually translates as sour mango)

Fills a small bowl/jam jar (can last in the fridge for up to a week)

2 small unripe green mangoes/1 large regular green mango, which you find in British supermarkets, skin removed and then sliced or diced

1 tsp mustard/groundnut/vegetable oil

 1 large dried red chilli, cut into two pieces (or 2-3 small dried red chilli)

1 tsp panch phoron 

1/4 tsp turmeric

1 tsp freshly grated ginger (optional)

2 tsp plain flour

three quarters of a tsp salt

110 ml cold water

2/3 tbsp sugar

1. Peel the mango skin and discard. Slice or dice the mango and keep the stone if you are using a larger mango as they are good to suck on post cooking! If you have really unripe green mangoes, which can be very sour, it is best to boil the sliced mangoes in a little water, with a pinch of salt, to remove part of the acidity for two minutes. Discard the water and put the mangoes to one side.

2. Place the oil in a pan and gently heat. When it is hot add the dried red chilli, including the seeds and fry the chilli gently until it darkens slightly in colour, which will take no more than a minute. Warning: you are likely to cough at this stage as the chilli darkens  so do not be alarmed!

3. Add the panch phoron, turmeric and ginger (if adding) to the hot oil as well as the soft mango, salt and 75 ml of water.

4. In a separate bowl add the flour and 35ml of cold water to create a white, smooth liquid. Immediately add this to the pan and stir it into the mangoes. At this stage also add the sugar.

5. Boil gently for 5-6 minutes. If you prefer to have a runnier chutney add a little more water, however, if you prefer a thicker consistency then you will need to boil it for longer.

6. Leave to cool and chill. Serve at either chilled or room temperature, but not hot.

It is wonderful to eat after a heavy curry as it helps to cleanse the palate and digest your food.

Note: In hot climates people tend to prefer the chutney with a stronger sour undertone and as such the amount of sugar they add is less. For those who prefer a sweeter taste then add the amount of sugar that I have specified above.

Goat Curry….I’m not kidding!

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I have had a frozen goat, well part of one, sitting at the bottom of our freezer for quite some time, so I thought it was high time I dug it out. As my mother-in-law was returning from her two month vacation in Kolkata I thought goat curry might be the perfect dish to welcome her back to the UK. I adore goat, but I realise that perhaps it is not as easy to come by as lamb. If you live near a Middle Eastern or Asian butcher you will be able to purchase it without too much trouble. If however this is tricky for you, lamb works equally well for this curry.

As with all the Indian recipes, there is a certain amount of artistic license involved with creating them, so whilst I list a teaspoon of this and a teaspoon of that, if you put a little extra or less it will alter the dynamics slightly but still taste really good;  just remember it is not an exact science as baking is. Scales are not commonly used in Indian kitchens, instead the cook relies more on sight, smell and taste to get the right balance in a dish. After you have cooked the dish a number of times, you too will improvise more with the quantities, but until then it is best to follow my amounts listed below.

Goat Curry

Serves 4-6


1,600 kg goat, diced into mouth sized portions

1 yellow onion, grated

2 inch fresh ginger, grated

1 whole garlic, grated

2 tbsp malt vinegar

2 tsp turmeric

1 tsp chilli powder

1 tsp sugar

1 tsp salt

2 tsp cumin powder

2 tsp coriander powder

2 tbsp yoghurt

3 tbsp mustard oil

3 bay leaves

4 tbsp tinned tomatoes

2 tsp garam masala

1 tbsp ghee (optional)

1. Dice the goat (or lamb) into bite sized morsels and remove excess fat.

2. Grate the onion, ginger and garlic and add to the meat. Add the turmeric, chilli powder, sugar, salt, yoghurt, malt vinegar, coriander and cumin  powder. Some cooks like to add a little mustard oil at this stage, however, I felt that it was unnecessary.

3. Really mix the ingredients into the goat meat thoroughly and if you have time leave to marinate in the fridge between 4-6 hours.

4. Heat the oil in a pan and add the bay leaves a few seconds before adding the marinated goat meat. Let it simmer gently, stirring from time to time.

5. After about 10 minutes of cooking add the tinned tomatoes and continue to simmer. You will probably need to add a little water, so gradually put in a little at a time so that there is some sauce and is not too dry.

6. The curry should take just under 1 hour to cook. 10 minutes before you turn off the heat add the garam masala and stir in well to the curry.

7. To enhance the flavour further you can also add a little ghee, but this is not essential and if you are watching your waste line then you might want to ignore this ingredient.

Serve with rice, paratha, luchi, roti.

Please note: it is great to cook in advance and then reheat before serving hot. I find curries taste better if they have had time to rest for sometime before eating. If there is leftovers you can keep in the fridge and eat the next day. 

Extra Hot Smokey Chipotle Sauce Giveaway

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I stumbled across the most delicious extra hot smokey chipotle sauce not so long ago, so much so that I studied the label on the jar in great detail so as to find out more about this beautifully balanced sauce. I was delighted to find out that it is made in Suffolk, England by ‘The Chilli Company’ – a chilli farm run by Denise and Adrian Nuttall since 2006. I proactively decided to get in touch with them, to offer my respect amongst other things to their great chipotle sauce. Generously they sweetly sent me a package with some of their products for me to enjoy. So I am going to look forward to trying their hot habanero chutney and their extra hot sweet chilli sauce.

I thought, however, it would be fun to give away a bottle of the smokey chipotle sauce so you too can discover the sensational, fiery taste for yourself. It’s the first time that I have organised a giveaway on my blog, so whilst it’s not a year’s supply of the chipotle sauce (maybe next time!), I hope a single bottle will attract your attention enough.

I will send it to one lucky winner – anywhere in the world (at my expense…even if you are on the other side of the world – that’s how much I rate this sauce).

With a chance of winning all you need to do is:

1) Leave a short comment below

2) Follow me on either twitter or my blog (or both of course ;o)

It’s that simple. A winner will then be chosen at random in one week’s time.

GIVEAWAY now closed. The lucky winner is:

Claire

Would love to try this:) I’ve never tried chipotle sauce.

CONGRATULATIONS

Fine Green Bean and Potato Curry

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After every few days if I have not had Indian food (basically my chilli fix) of some capacity I start craving dal, vegetable curry or some succulent fish or meat curry. They are always fun to make and really do not take long to prepare once you know how and best of all they are always guaranteed to bring a smile to Mr B’s face after the stresses of commuting in London town. I am a total believer that the way to a man’s heart is through his stomach – although the same could be said for me come to think of it.

As delicious as steamed or boiled fine green beans are in their own right, this Bengali dish just takes them to a new level and gives them their own identity. It’s definitely one of those dishes that you can rustle up in a short space of time and enjoy with dal (or a meat/fish curry) and some Indian bread or rice, to create a really delicious, healthy (let’s just ignore the cooking oil this once!) and low cost meal.

The ingredient list is short and I always have them in my store cupboard. The only spice that maybe unknown to some of you is kalo jeera – which is also known more widely as nigella seeds. They are really easy to come by and are pretty mainstream even in the supermarkets. I have used mustard oil, but if you do not have this to hand a simple vegetable oil will be equally suitable.

 Fine Green Bean and Potato Curry

Serves 2-3 (accompanied by a dal)

350g fine green beans

1 large potato, peeled and cut into small cubes

2 tbsp mustard oil (or vegetable oil)

1 tsp nigella seeds

1 tsp turmeric

150ml boiling water

2 tbsp of chopped tinned tomatoes

1/2 tsp salt

1/4 chilli powder (optional)

1. Heat the mustard or vegetable oil in a pan and when it is piping hot add the nigella seeds. After 10 seconds add the potato and green beans and stir to coat the vegetables in the nigella seeds.

2. Add the turmeric, salt, chilli powder (optional) and chopped tomatoes and stir once again. After a few minutes add 50 ml of boiling water, stir and place a lid on the pan. Keep on a low heat and simmer gently.

3. Once the water has completely dried up add a further 50 ml of  boiling water, which will help soften the potato and green beans. You will probably need to add a further 50ml of boiling water during cooking as you want the beans and potato to be soft and not crunchy. The dish should be ready between 20-25 minutes. It can be stored easily in the fridge for a couple of days should you not finish it all in one sitting – although if you are like me, you will.

Happy eating.


Roasted Cod with Fennel, Red Onion and Tomatoes in a Lemony Balsamic Jus

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OK I admit it, I wasn’t telling the whole truth when I put together the grand title for this dish. It only takes a passing glance at the photo above for you to see that there is a sprinkling of fresh chilli in this dish. It’s totally NOT essential, so if your palate prefers the absence of chilli – or if you are feeding it to little ones, then please omit the chilli part as it still tastes really good.

We try and eat fish and seafood a couple of times a week, which reminds me, I must put up another of my squid recipes as squid gets a big thumbs up in our household. My six year old, known as big A in this blog (as she is my eldest daughter) has loved it for as long as I can remember; she is a joy to cook for as she eats and tries everything. She has her sights set on junior Masterchef, way to go girl.

This dish is perfect with white fish and cod works particularly well as it does not flake too readily during cooking. This dish is rustic and juicy and has the definite thumbs up from Mr B. There are a lot of flavours going on in the dish, from the sweetness of the balsamic vinegar, red onions and tomatoes to the subtle aniseed taste of the fennel and the wonderful kick from the chilli. I find they compliment each other so well, I hope you agree.

Roasted Cod with Fennel, Red Onion and Tomatoes in a Lemony Balsamic Jus

Adapted from a recipe by ‘Delicious Magazine’

Serves 2-4

600 g filleted cod

1 red onion, roughly chopped

1 fennel bulb, thinly sliced (set the fronds to one side)

juice of one lemon

2 tbsp olive oil

200g cherry tomatoes, halved

3 tbsp balsamic vinegar

1 large red chilli, sliced (not essential)

seasoning, as required


1. Prepare the fennel, red onion and chilli and place in an oven proof dish with 1 tbsp of olive oil and the juice from one lemon. Place in a preheated oven at 180 degrees if you are using a fan oven and 20 degrees more if you are not or gas mark 6, for 10 minutes

2. Add the tomatoes and roast for a further 5 minutes. Now place the cod fillets, balsamic vinegar and remaining olive oil on the vegetables and roast for 10-12 minutes. Do not overdo the cooking of the fish as it will begin to dry out. It needs less cooking time than you think!

3. Serve immediately with the fennel fronds scattered on top to garnish. I like to eat this with rice, although it would also work equally well with little cubed roast potatoes.

Baked Sweet Potato Paprika Chips with a Creme Fraiche, Chive and Lemon Dip

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It’s been half term and after thinking that we had all managed to get through the winter months with no illnesses, Little Z and Big A both come down with a bug, which is then passed on to my fit and healthy mother. I’m just waiting to be knocked for six myself but am trying not to dwell on the possibility. So instead of being out and about  this week we have been hibernating inside and keeping cosy. With everyone on the mend and appetites returned I made a batch of these delicious morsels to cheer up my loved ones. They were gone in a blink of an eye, so I felt that I must share this simple recipe with you.

Baked sweet potatoes are a delicious addition to any dish, whether it be accompanying, fish, meat or other vegetables. They are also great as pre dinner nibbles if you have guests coming over or if you just simply fancy spoiling yourself or your family. With very little effort you can create these baked paprika chips with a creme fraiche dip and I assure you they are totally addictive.

I am a huge fan of  Santo Domingo Hot Spanish Smoked Paprika which you can buy here, as it has a real kick. As the girls adore them, I bake a batch without paprika or the less hot variety, so they can devour them as well. As an alternative way to serve them as nibbles, I make little paper cones and line each cone with baking parchment, so that the chips do not get stained with newspaper ink. The velvety creme fraiche is a great accompaniment and I like to add chives, as Big A is a big fan, a good splash of lemon juice and a sprinkling of rock salt. Simple and delicious.

Baked Paprika Chips 

Serves 4 -6

900g sweet potatoes, chopped into wedges

1 heaped tsp paprika

2 tbsp olive oil

1 tsp of rock salt

Creme Fraiche, Chive and Lemon Dip

200g creme fraiche,

1 tbsp of fresh chives, chopped finely

1/4 lemon, juice only

pinch of rock salt

1. Wash the sweet potatoes, but do not bother to peal them as the skins taste great when cooked. Chop them into chip/wedge size chunks and place in a large mixing bowl. Add the olive oil, rock salt and hot paprika and mix thoroughly with your hands so that all the pieces are completely covered.

2. In a preheated oven – 180 degree fan oven – place the sweet potatoes on baking/greaseproof paper on top of a baking tray and bake for 30-40 minutes or until they are soft.

3. When the sweet potatoes are baking prepare the dip by mixing all the ingredients together and taste and add more seasoning if necessary.

4. Serve immediately with the dip on the side.

Middle Eastern Okra and Tomato Stew, with a twist

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I used to live close to the Edgware Road in London, which is the Middle Eastern part of town, well as Middle Eastern as it can be in London. It has a fairly chilled atmosphere with people spilling out of the cafes onto the pavements smoking their apple tobacco from their hookahs, when the weather permit and the sun shines.

There are two things however that I really miss most about the Edgware Road.

1) Mandalay Burmese restaurant, which as the name states is not Middle Eastern but a Burmese restaurant run by the affable and learned Burmese brothers Dwight and Gary. The restaurant serves good, honest, home cooked Burmese food (cooked by Dwight and Gary’s female relatives). It tastes divine and the whole experience is very memorable. They have a little library up at the front with a few Burmese books, which you can peruse at your leisure whilst waiting for your dining companion to arrive. Whilst it won’t win awards for decor, it wins hands down on charm and substance. You need to book as it is often packed to the rafters.

2) Green Valley Lebanese mini market, which Mr B and I always referred to as ‘Valley of the Kings’ for some reason. It has a wonderful deli selling a huge array of salads, hot bread, stews, cheeses and a butcher selling good quality halal meat, as well as cuts you may not see at your typical English butcher – sheeps’ tongues anyone? In addition, it also sells a vast array of fresh produce and the best baklava in town, which they put together on platters for you. Basically they stock every interesting food product imaginable and this place is like a tardis in the amount of food that it holds. We would make weekly weekend trips to stock up on goodies.

I was back there the other day buying some baklava (it’s worth the trip trust me), when I decided to buy a few little savoury edibles from the deli counter to munch in the car on the way home. Whilst making my selection my eyes rested for a while on the delicious looking okra and tomato stew. Whilst it isn’t so easy to transport and eat in the car, I decided to make some of my own when I got home and add my own little twist to the dish – butter beans. I do love my lentils and pulses and couldn’t resist adding them to the dish – for true purists amongst you simply skip the bit about adding butter beans.

The dish tastes great warm or at room temperature with Middle Eastern flat bread. It takes no time to make and am sure can convert even those who are a little reluctant about eating okra (or lady’s fingers as it is also known).

Middle Eastern Okra, Tomato and Butter Bean Stew

2 onions, chopped

3 garlic cloves,  roughly chopped

400 g of frozen okra (or fresh if you have it to hand)

1 tin of tomatoes, blended

splash of olive oil

1 tin of butter beans (they tend to be around 240g)

half a lemon, juice only

2 tsp of ground coriander

1 tbsp tomato puree

salt and pepper, to season

1. Add a splash of olive oil to a deep pan and when it is hot add the chopped onion and garlic and stir a little until they soften and becomes translucent. This should take around 6 minutes.

2. Whilst the onions and garlic are softening, blend a tin of tomatoes with a hand blender until smooth. Before adding the blended tomatoes, add the ground coriander and seasoning and stir into the onions and garlic.

3. Add the blended tomatoes to the pan along with the tomato puree and lemon juice. Stir thoroughly and let simmer for a few minutes.

4.  Add the butter beans and frozen okra and add a little boiling water so that the okra is fully submerged. Leave to gently simmer for 25 30 minutes, stiring gently, occasionally.

5. Taste and add more seasoning as required and serve with warm Middle Eastern flat bread. It could also be served with cous cous or steamed rice.

Red Camargue and Wild Rice Salad with Miso Dressing

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I know it’s winter and there is snow on the ground but I’ve been trying out some new exciting salad recipes recently, ones which really make you sit up and take note of what you are eating and have the definite wow factor. I like to eat salad during my weekday lunches with a bowl of piping hot soup, even in winter. I make a decent amount so I can eat it over a few days.  Dressings are certainly important and give salads a certain edge. For your average green salad I always like to make my Asian vinaigrette, it’s fail proof and  can easily store in the fridge for a number of weeks.

This red camargue and wild rice salad with a miso dressing is seriously divine and unlike any salad I have tried before, I really urge you to try it. I recently spotted it on fellow food blogger Sara Forte’s site sproutedkitchen.com. I have made a few changes, the most obvious one being that I used red camargue rice as well as wild rice so as to get that rich red colour. I’m rather partial to tofu these days, well ever since I discovered this recipe, which has become one of my favourites.

So this is what you need to make this winning salad recipe.


  Red Camargue and Wild Rice Salad with Miso Dressing

sourced from the talented Sara Forte from Sprouted Kitchen

150g rice (check packet to see cooking instructions)

400g block of firm tofu

2 tsp coconut or olive oil

2 tsp soy sauce

freshly ground pepper

2 carrots, thinly sliced

200g frozen edamame/soya beans

3 tbsp toasted sesame seeds

handful of chopped coriander/cilantro

and for the Miso Dressing you will need:

2 tbsp of white miso

2 tbsp agave nectar

1 tbsp sesame oil

2 1/2 tbsp rice vinegar

1 shallot, minced

juice of half an orange

1. Heat up a small frying pan and when it is hot add the sesame seeds and shake them in the pan for around 30 seconds. They burn really easily so as soon as they begin to turn a light brown take them off the heat and place to one side.

2. Rinse the rice and cook according to the instructions on the packet. If you are using red camargue or wild rice please note that cooking takes a lot longer than white rice. It will take up to 40 minutes before the water has been absorbed and the rice is ready.

3. Drain the tofu, being careful not to break the block. Pat it dry with a kitchen towel and then cut into even bite sized cubes. In a cast iron pan, if you have one, or a normal frying pan if you don’t, gently heat up the coconut oil; I didn’t manage to find any so used olive oil. When the pan is sufficiently hot add the tofu and saute for around five minutes, being careful not to burn the tofu. Next add the soy sauce and a few grinds of black pepper and continue to saute for a few more minutes, turning the tofu so that it is evenly cooked on all sides. Once it is cooked turn off the heat and place to one side.

4. In a mixing bowl add all the miso dressing ingredients together.

5. In a separate bowl combine the rice, tofu, sliced carrots and edamame.

6. Combine the salad with the dressing and add the toasted sesame seeds and coriander/cilantro. Serve at room temperature or chilled.

 

Beat this Borscht

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I hadn’t planned on posting this Borscht recipe on my blog. I’ve cooked Borscht numerous times in the past and it’s always been…well…..fine…but never really much more than that. I then found a new recipe in my soup bible called ‘500 Soup Recipes’, ok my secret’s out, I AM A BIG SOUP FAN, but those who follow me I think you kind of already new that, right?

Anyway, this Borscht recipe is different from all the other Borscht recipes I’ve cooked in the past, namely that it is not smooth. Instead the beetroot are cut into thick strips, rather like chips in fact, along with the carrots and celery and because of this and the muslin bag full of herbs and spices, gives the soup an added dimension that really makes it a winner. I have followed the recipe loosely but the end result got the definite thumbs up from both myself and Mr B.

Beetroot is easy to find at this time of year and since I had just over half a dozen in my fridge that were beginning to look a little bit sorry for themselves, I decided to dedicate a recipe solely to them, well almost solely! The colour is a brilliant deep crimson and stains like crazy, so unless you like living on the edge, definitely don’t wear white when eating or cooking this dish.

As its January Mr B and I are on a bit of a health drive so we didn’t bother with the sour cream, with scattered dill or chives on top. It would have probably made a prettier photograph, but hey my waist line is thanking me for it.

Give it a try and please let me know how you get on, I’d love to hear what you think. Do you prefer it to the smooth variety that is more ubiquitous?

Borscht

Adapted from 500 Soup Recipes by Tim Smart and Bridget Jones

Serves 4-6

7 medium/small uncooked beetroot, peeled

2 carrots, peeled

2 celery sticks

2 tbsp butter

2 onions, sliced

2 garlic cloves, sliced

4 tomatoes, chopped

1 bay leaf

1 large handful of fresh parsley

2 cloves

4 whole peppercorns

2 pints of vegetable stock

75 ml cider vinegar, or to taste

sugar, to taste

salt and pepper, to taste

1 muslin

1. Peel the beetroot and carrots and cut into fairly thick strips. Also cut the celery into bit sized pieces. Heat the butter in a large pan and when it is melted add the sliced onion and stir on a low heat for 5 minutes.

2. Now add the beetroot, carrots and celery and cook for a further 5 minutes before adding the garlic and chopped tomatoes. Stir into the other vegetables and leave to simmer for a further 2 minutes.

3. Using a large piece of muslin, place the bay leaf, fresh parsley, cloves and peppercorns into the centre and tie the four corners together with a piece of string. Place the muslin  into the pan with the end of the four corners sticking out over the top of the pan slightly. Add the stock and make sure that all the vegetables and muslin pouch are submerged as much as possible. Bring to the boil and then simmer for 1 hour 15 minutes or until the vegetables are tender.

4. Discard the muslin pouch and add the cider vinegar. Pour in a little at a time and taste so that it creates the right balance of sweet and sour. Add a sprinkling of sugar if necessary. Season, stir and then ladle into bowls. Add a dollop of sour cream on top with either dill or chives.

Slow Cooked Lamb with Tomatoes, Dried Fruit and Spices

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Winter time calls for hearty stews, casseroles and tagines to lift the spirits and bring joy, warmth and wonderful cooking smells into the home. You can cook them in advance and they are also perfect for leftovers the next day. Cooking with dried fruit divides opinion, but I for one am a huge fan and if someone really dislikes prunes, apricots or raisins I suppose they could easily pick them out so as to avoid eating them, but in many respects I feel they would kind of be missing the point. I think the fruit adds to the depth of flavour and gives it a touch of sweetness that makes this dish stand out from the crowd.

I don’t have a proper tagine dish so I cook mine initially in my Le creuset pot and then transfer it to two oven proof dishes. It works equally well with rice, which you can cook with a couple of cardamom pods, so as to make the dish more exotic, or couscous with a sprinkling of roasted almonds. I have added a chilli to the dish, naturally, but this is optional and tastes equally delicious without.

The amount I cooked was more than sufficient for a large group, so just divide by 2 for a family of 4/5.

Slow Cooked Lamb with Tomatoes, Dried Fruit and Spices

Adapted from a similar recipe by Tana Ramsay’s Family Kitchen

Serves 6

3 tbsp olive oil

1.6kg lamb cut into bite sized portions

2 inch ginger, grated

4 garlic cloves, crushed

1 red chilli, chopped

6 spring onions

2 tsp ground coriander

2 tsp ground cinnamon

1 tbsp ground cumin

1.5 pints chicken stock

32 vine cherry tomatoes

handful of fresh thyme

15 dried apricots

10 pitted prunes, cut in half

50g/4oz raisins

handful of fresh coriander, chopped

rock salt, sprinkling

1) Preheat the oven to 160 degrees

2) Add  2 tbsp olive oil to a deep cooking pot and gently fry the ginger, garlic, chilli and spring onions for a couple of minutes.

3) Place the lamb into the pot and stir gently so that all the lamb begins to cook and change colour from a deep red to a lighter brown. This will take around 6 minutes. Once the lamb has changed colour add the rest of the spices and really stir into the lamb. Add the stock and then transfer into one or two oven proof dishes and place in the oven for 1 hour.

4) Whilst the lamb is cooking place the vine tomatoes in a separate oven proof dish with a few sprigs of thyme, a little olive oil and a sprinkling of rock salt. Place into the oven for 30 minutes so as to intensify the flavour.

5) When the oven roasted tomatoes have finished cooking add these, along with the dried fruits, a small handful of chopped coriander to the main dish and cook for a further 30 minutes. Serve immediately with a little extra fresh coriander sprinkled on top and either rice or couscous on the side.