Chowdown

Beef Rendang Curry

This one is an update from what is available in the boy’s first SORTED cookbook. The old recipe was only using an oven, this one uses a slow-cooker, something which isn’t as common!

The rice is entirely optional. I have added this from the original book, because it is so tasty!

As with all slow-cooked things, the longer and slower you cook it, the deeper the flavours it will be.

STORE NOTE: The paste will freeze for up to 3 months. Defrost in the fridge or a frying pan (but make sure you cook off all the excess water).

Chocolate and Avocado Cake

Don’t be alarmed at the avocado, this indulgent, fudgy vegan bake is topped with a rich icing - you’d never guess that it’s free from dairy, eggs, wheat and nuts.

Fabulous as a one tiered number too, if you don’t feel like the assembly.

It is also an amazing way to use up a couple of avocados that are past their best - the softer the avocado the better.

Crab Mayonnaise with Asparagus

This dish can serve two if you have something else, or a healthy lunch for one.

The quantities are a suggestion more than a rulebook, as your crab may be looser and vegan mayonnaise tends to not need as much lemon juice. Additionally, I like to buy the mixed white/brown crabmeat packages where I can, so the quantities might not be the same, but that really doesn’t matter. You may also like more white or brown meat; this changes the texture and flavour so adjust as you’re going.

Finally on hot-sauce, my favourite is Paolo from Tokyo’s Hot Sauce as this has a greater complexity than a lot of hot sauces, but tabasco works just fine if that is all you have.

However sophisticated this seems (and it really does when you are eating it), it is really no more than boiling, measuring, stirring and spooning out.

I highly recommend serving with buttered toast, so the leftover crab mayonnaise can be mopped up! I told you it wasn’t sophisticated!

Deep-fried custard with poached rhubarb

D is a huge fan of custard, rhubarb, and fried food - so this couldn’t be more perfect.

It isn’t an easy recipe, but you can cut corners by using packet custard, but you’ll need to make it thick and let it cool completely.

This dish is known as Crema Fritta in Italy, here coming via Ravinder Bhogal (all credit to her wonderful recipes).

Photo credit: LOUISE HAGGER

Double Chocolate Cookies

Might be a candidate for aquafaba to make more fluffy!

Fig, Orange, and Almond Cakes

This one has yet to be fully tested, so use with caution.

Herbed salmon with cauliflower and parsnip mash

This recepie was from the Coles website, which D found as we were watching My Kitchen Rules - the series with Nigella!

It is so simple, yet so tasty.

Juicy Tahini Chicken

This is one of Jamie Oliver’s “one pots” - I have noted it here as we have many courgette’s growing in the garden and needed some recipes that use them up.

This does remind me of those rice boxes from Leon, that I absolutely adore.

Lamb Dhansak Curry

I saw this one on TV years ago, and have only just found the recipe scribbled on a piece of paper.

Thankfully I found this online also, as my notes were a little thin on the ground shall we say.

STORE NOTE: The paste will freeze for up to 3 months. Defrost in the fridge or a frying pan (but make sure you cook off all the excess water).

Lemongrass turkey mince noodle salad

It is really important to cold-shock the noodles before adding back to the fragrant turkey mince, or everything will simply turn into mush.

This is a great quick meal, being able to get everything done in less than 30 mins.

Use any hard vegetables available, great for using up what is left in the fridge - just don’t overcook them, think al-dente!