Method
1. Heat 2 table spoons of the oil in a saucepan. Add onions and fry for few minutes. Add garlic
and carrots and fry further 5 minutes.
2. Add chicken liver and mince to the saucepan and cook over a medium heat for 10 minutes,
Until well browned.
3. Stir in the tomatoes, chopped basil leaves, tomato puree and cook for 5 minutes. Season to
Taste with salt and pepper.
4. Cover and leave to simmer for 20 minutes.
5. Bring a large saucepan of salted water to the boil. Add the spaghetti and the remaining oil and
Cook for 10 minutes, or until tender. Drain and transfer to a serving dish, pour the sauce over
the pasta, scatter fresh Parmesan cheese and serve hot.

100 gm scraped coconut

1 large onion chopped

1/4 tsp chilli powder

1 tsp crushed chilli flakes

1 tsp sweet paprika powder

1 clove garlic thinly chopped

3 tsp lime juice

salt to taste

Method

1. Put scraped coconut into a large bowl.

2. Add all ingredients except salt and lime juice.

3. Mix well with a wooden spoon.

4. Add lime juice and salt to taste.

4 boneless chicken breasts with out skin

2 garlic cloves

6 shallots

2 courgettes

1 of each red, green and yellow peppers

500 grms. chopped wine tomatoes

500grms. button mushrooms

salt and pepper

4 tbsp. oil

1tsp dried basil

50grms. chopped coriander

Method 

1.  Rub the chicken breast with herbs

2. Chop the shallots and garlic.

3. Wash all the vegetables  . Cut the peppers into wide strips. Chop the courgettes. Halve the mushrooms.

4. Heat half of the oil in a saucepan add chicken and fry for 10 minutes. Turn over and fry for further 5 minutes. Remove from the pan and keep aside.

5.  Add the remaining oil , mushroom, courgettes, peppers , onions and garlic to the pan and cook stirring for 10 minutes or until the vegetables are soften. Now add the chopped tomatoes and mix well.

6. Cover and simmer for 5 minutes and add the chicken.  Add salt and pepper to taste cover and simmer for further 10 minutes.

7. Garnish with chopped coriander and serve with Rice or couscous.

1 lb raw king prawns cleaned

2 medium size wine tomatoes chopped

1/4 tsp turmeric powder

2 tsp ground coriander

2 green chilies halved lengthwise

small piece of root ginger peeled and minced

2 garlic cloves peeled and chopped

1 small onion thinly sliced

1 tsp. hot chilli powder

1/4 tsp mustard seeds

2 tbsp oil

10 fl. oz coconut cream

handful of chopped coriander

lime juice to taste.

1. Heat the oil in a saucepan. Add the onions, mustard seeds, curry leaves and cook over a medium heat for two minutes.

2. Add garlic ,ginger, green chillies and chopped tomatoes and cook

for further 2-3 minutes.

3. Add the rest of the dry ingredients and a half a cup of warm water.  Mix well and raise the heat to medium.

4. Cover the pan and simmer for about 10 minutes until the tomatoes has broken down.

5. Add the prawns mix well . Add coconut milk and cook for five minutes.

6. Add lime juice and sprinkle chopped coriander.

1 Aubergine sliced

3 tbsp Olive oil

2 Garlic cloves crushed

3 Mixed peppers diced

8oz.Mushrooms sliced

2 Celery sticks sliced

1 Courgette diced

1/2tsp Chilli powder

1/2tsp Ground cumin

2 Tomatoes chopped

10 fl.oz Passata

2 tbsp Chopped fresh basil

8 Sheets of pre cooked Lasagne sheets

Salt & pepper

For the cheese sauce

2 tbsp Butter or margarine

1 tbsp Flour

10 fl.  oz Cheddar cheese grated

1 tsp Mustard

1  tbsp chopped basil

1 Egg beaten

Method

1.Place the aubergine slices in a colander, sprinkle with salt and leave for 20  minutes. Rinse under cold water, drain and keep to a side.

2.  Heat the oven to 180c 350F/gas mark 4. Heat the oil in a saucepan. Add the garlic and onion and saute for  2  minutes.  Add the peppers, mushrooms, celery and courgette and cook, stirring constantly for 3-4 minutes.

3. Stir in the chilli powder and cumin and cook for 1 minute.  Mix in the tomatoes,  and basil and season to taste with salt and pepper.

4.For the sauce, melt the butter in a saucepan.  Stir in the flour and cook for 1 minute.

5. Remove from the heat gradually stir in the stock and milk, return to the heat, then add half the cheese and all the mustard.  Boil, stirring, until thickened.  Stir in the basil. Remove from the heat and stir in the egg.

6. Place half the lasagne in a ovenproof dish.  Top with half the vegetables, aubergines.  Repeat and then spoon the cheese sauce on top.

7.  Sprinkle with the remaining cheese and bake for 30 minutes, or until golden and bubbling.