For the vegetables

100g/3½oz tur dal (yellow split pigeon peas), well rinsed

1 small onion, chopped

100g/3½oz carrots, cut into 2cm/¾in chunks

100g/3½oz pumpkin or butternut squash, peeled and cut into 2cm/¾in chunks

100g/3½oz green beans, cut into 2cm/¾in lengths

1 medium tomato, chopped

1½ tsp ground turmeric

1½ tsp sugar

1½ tsp salt

For the vegetables, pour 1.5 litres/2½ pints of water into a large, deep pan and bring to the boil.

Add the tur dal, onion, carrots, pumpkin, green beans and tomato and lower the heat to medium-low.

 Simmer uncovered for 30 minutes.

Stir in the turmeric, sugar and salt and simmer gently for a further 15 minutes, or until the dal is soft.

For the masala, heat the vegetable oil in a frying pan over a medium heat.

Once hot, add the rest of the masala ingredients and fry for 30 seconds to one minute, or until fragrant.

Tip them into a spice grinder or mini food processor, along with the oil, and blend to a paste.

Stir the paste into the pan of vegetables.

For the tarka, heat the oil in a clean frying pan over a medium heat and fry the tarka ingredients for 10 minutes, or until the onion is softened and golden-brown.

Stir this into the pan with the vegetables, along with any oil, and serve.

For the masala

50ml/2fl oz vegetable oil

1 tsp chana dal (Bengal gram or split yellow peas)

1 tsp fenugreek seeds

1 tsp coriander seeds

4 dried Kashmiri chillies with seeds

handful fresh curry leaves

1 tsp asafoetida

For the tarka

2 tbsp vegetable oil

1 small onion, finely chopped

1 tsp black mustard seeds

1½ tsp fenugreek seeds

For the roasted cauliflower

½ head white cauliflower

½ head romanesco cauliflower

2 tbsp olive oil

salt and freshly ground black pepper

Preheat the oven to 180C/350F/Gas 4.

For the cauliflower, break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper, mixing until well combined. Roast for 20 minutes, or until golden-brown and tender.

For the vegetable curry, heat the ghee, or oil, in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent.

Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices.

Add the tomatoes, spinach leaves, sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes, stirring occasionally.

Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste.

To serve, remove and discard the whole green chillies. Serve the curry alongside steamed basmati rice.

For the vegetable curry

2 tbsp ghee or vegetable oil

1 onion, finely chopped

2cm/1in piece fresh root ginger, grated

1 tsp black mustard seeds

5 fresh or dried curry leaves

½ tsp ground turmeric

½ tsp ground fenugreek

2 green chillies

½ tsp chilli powder

3 potatoes, peeled and cut into 2cm/1in cubes

450g/1lb baby spinach leaves, washed

250g/8oz tomatoes, chopped

½ tsp salt

½ tsp sugar

squeeze lemon juice

vegetable oil, for frying

400g paneer, cut into bite-sized pieces

1 tsp coriander seed

knob of ginger, peeled and chopped

1 medium onion , chopped

4 large ripe tomatoes, chopped

1½ tsp chilli powder

1 tsp fenugreek seed

1 tsp garam masala

1 tbsp clear honey

To finish

small handful of fresh coriander, chopped

small knob of ginger  , peeled and shredded into matchsticks

1 small red and 1 small green pepper, seeded and finely chopped

3 spring onions, finely shredded

Heat 1cm oil in a large frying pan and fry the paneer in batches until golden brown – watch out as the oil spits.

Scoop it on to kitchen paper.

Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden.

 Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.

Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger.

Serve sprinkled with peppers and spring onions

1 pound lean ground lamb

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon extra-virgin olive oil

1/2 cup chopped red onion

3 cloves garlic, minced

1/2 green bell pepper, chopped

1 tablespoon freshly ground cumin seed

1 teaspoon ground turmeric

1 teaspoon paprika

1 pinch fenugreek seeds, finely crushed

1 lemon wedge

1 (14.5 ounce) can diced tomatoes

2 tablespoons ketchup

1 cup chopped flat-leaf parsley

6 (6 inch) pita bread rounds

1/3 cup crumbled feta cheese

1 lime, cut into wedges

1 tablespoon chopped fresh mint

Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt and pepper, and set aside.

Heat olive oil in large skillet over medium-high heat. Add onion, garlic, and bell pepper and stir until just beginning to brown. Stir in the cumin, turmeric, paprika, and fenugreek.

Immediately add the ground lamb. Squeeze lemon wedge over lamb, and drop the peel into the mixture. Break up the meat and stir until it has browned. Remove lemon peel.

Stir in the tomatoes, ketchup, and parsley. Continue to simmer until most of the liquid has evaporated, 10 to 15 minutes. The mixture should be spreadable but not too wet or the pitas will become soggy.

Arrange pitas on a large baking sheet unless you are baking them directly on the oven rack. Spoon meat mixture onto pitas and smooth into an even layer to within 1/8 inch of the edge of the pita. Sprinkle feta cheese on the meat mixture.

Bake pitas until the edges are slightly crisp and meat is lightly browned but not dried out, about 10 to 20 minutes depending on whether pitas are on a baking sheet or on the oven rack. Squeeze lime lightly over the top, sprinkle with chopped mint and enjoy!

2 bunches spinach, roughly chopped

1 bunch fenugreek leaves, roughly chopped [if unavailable use fenugreek seeds freshly ground and more spinach – use fenugreek with spices]

1 tablespoon sunflower oil or ghee

1/2 pound paneer, cubed

2 tablespoons sunflower oil or ghee

1 teaspoon cumin seeds

1 onion, thinly sliced

1 teaspoon grated fresh ginger

3 cloves garlic, minced

1 tomato, diced

2 teaspoons garam masala

1/2 teaspoon ground turmeric

1/2 teaspoon cayenne pepper

1/2 cup double cream or coconut cream

salt to taste

Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.

Heat 1 tablespoon oil or ghee in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.

Heat 2 tablespoons oil or ghee in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.

Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.