Sweet Yellow Rice


Serves 4

This is a wonderful, rich rice dish that is subtly flavoured. Its sweetness makes it a perfect accompaniment to spicy Indian dishes, such as my Indian Baked Chicken. It is started off on the hob and then baked in the oven at a low heat to give perfect results every time.

The recipe assumes you are using salted butter. If you are using unsalted butter or ghee, increase the salt to ½ teaspoon. If you replace the butter with oil the dish is vegan and still very good.

Basmati rice measured to the 375ml (12 fl oz) level in a measuring jug
75g (3 oz) butter
12 cardamom pods, lightly crushed
9cm (3 ½ inch) cinnamon stick
450ml (15 fl oz) water
1 heaped teaspoon turmeric
¼ tsp salt
80g (3 oz) sugar
30g (1 oz) flaked almonds
2 tablespoons sultanas

It is important to prepare the rice properly before you start cooking. Wash the rice in several changes of water to remove some of its starch content. Leave it to soak in a large bowl of water for 30 minutes, then drain it for 20 minutes.

Pre-heat the oven to 150C/300F/Gas Mark 2.

Melt the butter in a wide, heavy flameproof pan and, when hot, add the cardamom and cinnamon. Stir them for a few seconds and add the rice. Stir and sauté the rice gently for 2 to 3 minutes. Turn the heat down slightly if it begins to catch. Add the water, turmeric and salt. Stir gently until all of the water has been absorbed – the rice should be just simmering, not boiling. Add the sugar, almonds and sultanas and stir to mix. Cover the pan tightly and put it in the oven for 30 minutes.

When the time is up, tip the rice into a serving dish. Fluff it up with a fork, remove the cinnamon and it is ready to serve.

This rice dish reheats very well. It can be cooked well ahead of time and stored in a refrigerator for several hours or overnight. When you are ready to serve, simply reheat it in a microwave for 5 to 7 minutes.

Puy Lentils with Indian Spices


Serves 4

Continuing my Indian theme, these spiced lentils are fantastic as part of any Indian meal. And any leftover lentils are excellent eaten cold for lunch the next day.

For the Fragrant Stock…

500ml water
12 green cardamoms, crushed
8 cloves
6 bay leaves
1 onion, finely chopped
1 pinch sugar

Simmer, uncovered, all of the ingredients together for 40 minutes. Strain to remove the solids and add enough water to make up to 500ml.

For the finished dish…

250g Puy lentils
4 tbs vegetable oil
1 onion, finely chopped
2 to 3 cloves garlic, finely chopped
1 level tsp ground coriander
1 level tsp ground cumin
1 level tsp ground ginger
1 generous pinch cayenne
1 ½ tbs tomato ketchup
1 to 2 tsp garam masala (depending on its strength)
30 cherry tomatoes, halved or quartered, depending on size
Water (or any remaining liquid from the cooked lentils)
2 tbs fresh coriander leaves, finely chopped
1 tbs mint leaves, finely chopped
1 level tsp salt
Juice of ½ a small lemon

Wash the lentils thoroughly and add them to the boiling stock. Simmer until cooked, approx 30 – 40 minutes. When ready, drain if needs be to remove any excess moisture but reserve the liquid.

Heat the oil in a wok until hot. Stir fry the onion until softened and browning then add the garlic and stir fry for a further 30 seconds. Add the coriander, cumin, ginger and cayenne and stir fry for another 30 seconds.

Stir in the tomato ketchup then add the garam masala and tomatoes and stir in enough water (or lentils cooking liquid) to make things mobile. Add the coriander, mint and salt and stir to heat through. Add the lentils and stir to mix thoroughly. Simmer for 2 – 3 minutes, then season to taste with salt, lemon juice, cayenne and sugar.

Courgette Curry


Serves 4 as part of an Indian meal

This dish has a mild heat. It is vegetarian and vegan.

Vegetable oil
6 cloves of garlic, finely chopped
3 large or 4 medium courgettes cut into bite sized pieces
Large bunch of finely chopped fresh coriander
1 green or red chilli, deseeded and finely chopped
1 tsp of turmeric
1 ½ tsp of ground cumin
¼ tsp of cayenne
1 small can of chopped tomatoes
1 tsp of finely grated fresh ginger
1 tablespoon of lemon juice
Salt to taste

Heat the oil and fry the garlic until medium-brown. Add all of the other ingredients, season with salt, cover and simmer until the courgettes are tender (about 10 to 20 minutes, depending on the heat and size of the courgette pieces). There shouldn’t be much liquid in this dish, so uncover and simmer away the liquid at the end, if necessary.

As with most Indian recipes, this dish likes to be made ahead and reheated when needed.