Spice up your life

Vicky Bhogal uses both her Indian heritage and British upbringing to produce a spicy twist on some classic favourites

  • Roast acorn squash with pear and kiwi chutney
  • Feta baked with mushrooms, cumin and balsamic
  • Lamb pie with garam masala and coriander
Images Videos

Roast acorn squash with pear and kiwi chutney

Starter
Serves 4
Chutney (makes 4 x 354g jars)
3 tbsp vegetable oil; 2 tsp panch pooran spice mix (see below); 2 tsp coriander seeds, crushed; 4 cloves; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 1 tsp dried red chilli flakes; 3cm fresh root ginger, sliced; 200g light muscovado sugar 200ml white wine vinegar; 2 tsp salt; 8 pears, skins on, cored and cut into small chunks; 4 large, ripe kiwi fruits, peeled and cut into small chunks
Squash
1 acorn squash, quartered and deseeded; 2 tbsp olive oil; 30g parmesan shavings
The Bengali pickling spice-mix panch pooran is used here. You can make your own by combining equal amounts of fenugreek, nigella, black mustard, fennel and cumin seeds

  1. For the chutney, heat the oil in a large, heavy-based pan and add the panch pooran, coriander seeds and cloves. Fry for 2 minutes, stirring frequently. Add the onion and garlic and fry for another 2 minutes. Add the chilli flakes, ginger, sugar, white wine vinegar and salt, and stir. Add the fruit, then bring the mixture to the boil.
  2. Once the sugar has dissolved, reduce the heat and simmer gently for 1 hour 15 minutes, stirring occasionally, until thick and jammy. Set aside for 5 minutes, then spoon into sterilised jars. Cover immediately with waxed discs or lids and leave to cool completely. Store in a cool, dark place to mature and refrigerate once opened.
  3. To finish the dish, preheat the oven to 200°C/gas 6. Drizzle the squash with the olive oil and roast for 35 minutes. Serve with a little of the chutney, the parmesan to sprinkle over and some black pepper on top.

Preparation time: 30 mins
Cooking time: 2 hours
Maturing time: 2 weeks
Per serving: 208 cals, 9.5g fat, 2.5g saturated fat

Feta baked with mushrooms, cumin and balsamic

Starter or snack
Serves 4
1 tsp cumin seeds; 2 x 200g blocks feta cheese; halved onion, thinly sliced; 2 tbsp extra virgin olive oil; 1 garlic clove, thinly sliced; 6 chestnut mushrooms, finely chopped; 2 tbsp white wine; 2 tsp balsamic glaze; 1 tbsp chopped flat-leaf parsley

  1. Preheat the oven to 200°C/gas 6. Toast the cumin seeds briefly in a dry frying pan, then set aside.
  2. Tear off 4 large strips of foil and place a block of feta on each, ensuring you have enough foil to wrap them up. Divide the rest of the ingredients between the feta parcels, and season with black pepper. Fold up the foil and bake for 20 minutes.
  3. Transfer the contents of each parcel on to a plate and serve immediately with lots of fresh crusty bread.

Preparation time: 15 mins
Cooking time: 20 mins
Per serving: 314 cals, 26g fat, 15g saturated fat

Lamb pie with garam masala and coriander

Main course
Serves 6
4 baking potatoes, scrubbed; 2 tbsp olive oil; 1 large onion, chopped; 3 garlic cloves (1 chopped, 2 whole, with skins on); 500g minced lamb; 2 tsp garam masala; ½ tsp ground cinnamon; 1 tsp grated fresh root ginger; 1 tbsp Worcestershire sauce; 1 tbsp plain flour; 275ml lamb stock; 1 tbsp tomato purée; 1 tbsp butter; ½ tsp dried red chilli flakes; 1 lemon, juice; 3 tbsp finely chopped coriander, stalks included; 50g fresh breadcrumbs; 6 tbsp grated parmesan

  1. Place the whole, unpeeled potatoes in a pan of cold water; bring to the boil and cook for 20 minutes. Drain and set aside.
  2. Heat 1 tbsp oil in a large, deep frying pan. Add the onion and fry on a high heat for 3 minutes to get it nice and browned. Reduce the heat, add the chopped garlic and fry for another minute. Add the mince, turn the heat back up a bit and brown it all over.
  3. Once the mince is browned, reduce the heat again; season and add 1 tsp garam masala, the cinnamon, ginger, Worcestershire sauce and flour, stirring well. Slowly add the stock, then the tomato purée. Give it all a stir, then turn the heat to very low, cover and cook gently for 30 minutes.
  4. Turn on the oven at 200°C/gas 6. Brush the remaining 2 garlic cloves with tbsp olive oil, place on a baking tray and put in the oven while it is heating up, for about 15-20 minutes, until soft in the middle.
  5. When the potatoes are cool, peel them and mash the flesh with the peeled garlic cloves, the butter, chilli flakes, remaining garam masala, lemon juice, coriander and a little salt.
  6. Place the cooked mince in a casserole or baking dish and over it, the potato mixture. Sprinkle the breadcrumbs and cheese on top. Bake for 25-30 minutes, until golden.

Preparation time: 30 mins
Cooking time: 1 hour
Per serving: 421 cals, 20g fat, 9g saturated fat

Back