Vegetable Moussaka

A classic Greek dish easy to prepare in less than an hour.

Ingredients:

2 aubergines, sliced into thin rounds
2 tbsp olive oil
1 bay leaf
1 red onion, finely chopped
3 flakes of garlic, finely chopped
1 red pepper, finely sliced
1 tin of chopped tomatoes
1 tbsp tomato puree
2 tomatoes cut into rings/discs
1 cinnamon stick
1 tsp turmeric powder
1 tsp chilli powder
1 tin of Puy lentils / green lentils
1 tin of chickpeas
8 tbsp freshly chopped parsely
1 tsp dried thyme
1 1/2 dried red chilli
salt and freshly ground pepper for seasoning

For the sauce

1/2 cup milk
50g butter
50g grated cheese
2 tbsp sifted flour
1 tsp nutmeg powder
salt and freshly ground pepper for seasoning

Method:

1. Preheat the oven to 180C

2. Toss the aubergine slices with little olive oil, salt, pepper and thyme. Place in an oven proof dish and cook in the oven for 15 mins. Once cooked keep aside to cool.

3. In a pressure cooked, heat little olive oil, add the bay leaf, garlic, red chilli and onion. Saute until onions are translucent.

4. Add the tinned tomatoes, turmeric powder (you can add chilli powder for some spice if required), Stir well. Season with salt.

5. Add the chickpea, lentils and peppers , stir until coated with the sauce.Add the cinnamon stick and tomato puree. If you feel it is too dry you can add little water but make sure consistency is thick and not runny.Place the lid of the pressure cooker, and cook only for one whistle. ( I cooked it in a pressure cooker because I wanted the chickpeas to become soft)

6. To make the sauce, in a saucepan heat the milk & butter. Add in the nutmeg, salt & pepper. Once the mixture is boiling, add the flour, one tablespoon at a time. Stir constantly to make sure there are no lumps. Add grated cheese. Once it becomes a smooth paste , take off the heat.

7. In a oven proof dish, place a layer of aubergine, then add the cooked filling. Top with little sauce, sliced tomato rings and fresh parsley. Continue the process to make alternate layers of aubergine and filling. Make sure the top layer is aubergine.Sprinkle cheese. Cover & cook in the oven for 30 mins. For the last 5 mins, remove the cover to brown the top layer.

Tips:

I added a little worcester sauce to the vegetable filling while it cooked for extra flavour.

You can make this dish with Lamb mince too.

Mushroom Risotto

This is an ultimate comfort food...quick to make and full of flavour

Ingredients

2 tbsp Olive oil
25g butter
2-3 flakes of garlic, finely chopped
1 green chilli (can be omitted)
1 onion finely chopped
250g chestnut mushrooms, sliced
300g arborio rice (risotto rice)
1 ltr vegetable stock
2-3 tbsp white wine
3-4 tbsp freshly chopped parsley
2-3 tbsp grated parmesan
1 tsp basil
Freshly ground pepper & salt for seasoning

Method:

1. Heat the oil in a heavy based saucepan, add the chilli, garlic, stir fry for a bit and then add onions. Fry for 2 mins until soft, be careful not to burn.

2. Add the mushrooms, stir fry. Add the butter and mix well. Cook until brown. Stir in the wine. Cook until the alcohol is absorbed.

3. Add the rice , stir until coated with the mixture. Add the basil, season with crushed pepper .

4. Add in a ladle full of stock, simmer, stir occasionally to avoid the rice sticking at the bottom of the pan. Cook until the liquid is absorbed. Then add another ladle full of stock. Continue until all the stock is finished and the rice is plump and tender. You can cook on low flame.

5. Taste for seasoning. Add the chopped parsley and grated parmesan. Serve hot.

Tips:

You can use prawns, mixed seafood , chicken for a variation. Pumpkin risotto too tastes good.

Sprouted Mung Bean Curry

A very healthy vegetarian dish which is quick and easy to make.

Ingredients:

250g Sprouted mung bean (see below how to sprout the beans)
1 large onion, finely chopped
1 tin chopped tomatoes
2 tsp tomato puree
2 large potatoes, cubed
1 cup peas
1 cup diced carrots
1 cup sliced french beans
1 green chilli chopped finely
2 flakes garlic
1 tbsp ginger/garlic paste
1 tsp turmeric powder
1 tsp cumin
1 tsp coriander powder
1 tsp red chilli powder
2 tsp pav bhaji masala
1 tsp amchur (dried mango) powder
2 tbsp butter
1 tbsp sunflower oil
2 tsp lemon juice
2-3 tbsp freshly chopped coriander
salt and pepper for seasoning

Method:

1. In a saucepan boil some water, add the sprouted mung beans. Boil for 5-6 mins, do not over cook, it should be crunchy. Drain and keep aside. Similarly in another saucepan boil the rest of the veg, but make sure it is cooked until very soft. Drain & mash everything together, keep aside.

2. Heat oil . Add the cumin seeds, once they start to splutter, add the green chilli, garlic and onions. Stir , add the ginger/garlic paste. Saute until onions are translucent.

3. Add the tinned tomatoes and tomato puree. Season with salt. Cook until the oil separates.

4. Mix in the turmeric, coriander,chilli powder & pav bhaji masala. Season if required. Cook well until it starts to bubble.

5. Add in the mashed mung & veg, stir well. Add the butter and amchur powder. Taste for salt . Crush some fresh pepper. Add little water if required. The consistency should be thick.Cook for 5-8 mins

6. Add the coriander & lemon juice, stir well. Serve hot.

Tips:

To sprout the mung, you will need to soak overnight the mung beans in some water. Next morning drain the water and seal the mung beans in an air tight container. Store in a warm place. It should sprout in 2 days.

You could use fresh desi ghee instead of butter.

Apple Tatin Cake

Ingredients:

500g-750g unsalted butter

2 granny smith apples, cut into medium slices

1 cup granulated sugar

1/2 cup water

2 eggs

1/2 cup cream

1/2 tsp grated lemon zest

1/2 vanilla essence

1 cup flour , sifted

pinch of salt

1/2 tsp baking powder

2-3 tbps icing sugar 

Method:

1. Preheat the oven to 200 deg

2. Grease a glass 9 inch oven proof dish with butter and arrange the apples the cut side down.

3. Combine half cup of granulated sugar and water in a small saucepan and cook until it turns into a warm caramel colour. It should have a sticky consistency.Do not stir but keep on swirling the pan. Pour evenly over the apple slices.

4. Mix the butter and add the remaining sugar in a bowl mix well until light and fluffy, add more sugar if you prefer it more sweet. Whisk in the eggs, mix well. Add the cream, lemon zest and vanilla essence. Sift together the flour, salt and baking powder add to the butter mixture.Mix until a smooth paste.

5. Pour the batter over the apple slices and bake for 30-40 mins. Check with a toothpick is cake is done, if it comes out clean, cake is ready. Cool for 15-20 mins and invert onto a flat plate.

6. Dust some icing sugar over the cake. Serve warm or at room temperature with some custard.

Tips:

You can sprinkle some cinnamon powder for some added flavour.

Chickpea & Potato Curry

Ingredients:

2-3 tbsp oil
1 tin kala channa (500g)
1 tin chopped tomatoes
1 large potato, cubed and boiled
1 onions, finely chopped
1 green chilli, finely chopped
2 flakes of garlic, finely chopped
1 dry red chilli
1/4 inch cinnamon stick
1 cardamom pod
2-3 peppercorns
2 cloves
1 bay leaf
1 tsp cumin seeds
1 tsp turmeric
1 tsp chilli powder
1 tsp coriander powder
1 tsp amchur powder (dried mango powder)
1 tbsp kasoori methi
1 tsp lemon juice
2-3 tbsp freshly chopped coriander
Salt to season

Method:

1. Heat oil , add the the cumin seeds, peppercorn, cardamom, cinnamon stick, cloves & bay leaf. Mix well, then add the finely chopped chilli & garlic. Stir and add the onions. Saute until gold brown.

2. Add the tinned tomatoes, turmeric, coriander powder & chilli powder,saute until the oil separates.Season with salt.

3. Add the boiled  potatoes & chickpea, stir until well coated with the masala. Add water according to the required amount of gravy.

4. Add the amchoor powder, kasoori methi and lemon juice, mix well. Season with salt if required.

5. Sprinkle freshly chopped coriander , serve hot with parathas.

Fish Pie

An ideal Sunday lunch....comfort food that will hit the spot

Ingredients:

3 boneless fillets haddock, cut into large chunks

2 flakes of garlic, chopped finely

1 green chilli , chopped finely

1 shallot, chopped finely

2 large potatoes, boiled and mashed

1/4 cup mixed peppers (capsicum)

1/4 cup green beans

1/4 cup sliced carrots

1/4 cup green peas

1tsp oregano

1tsp basil

250 ml milk

2-3 tsp flour

2-3 knobs of butter

1/2 cup grated cheese

salt & pepper for seasoning

Method:

1. In a pan, heat the butter, add garlic, green chillies & shallots, stir. Once onions become translucent add the rest of the vegetables. 

2.Add the chunks of fish, oregano & basil. Season with salt & pepper.

3. Add the milk, mix well. Once fish is slightly cooked, using a slotted spoon remove the fish & veg.

4. Boil the leftover gravy, add the flour to thicken into a sauce.

5. In an oven proof dish layer alternate layers of mash potato & the fish/veg mix , season as you go. Make sure the top layer is potato, spoon the thicken sauce and sprinkle grated cheese.

6. Cook in a pre heated oven (at 180deg) for 15-20 mins.

Serve with steamed carrot, swede & french beans.

Hot from the oven

Bhindi Dahi Kadhi & Lemon Rice

A healthy lightly spiced dinner which is light on the tummy and full of flavour.

Bhindi Dahi Kadhi

Ingredients:

2 tbsp oil (ghee)
1/2 kg bhindi
750g low fat yoghurt
1/2 cup besan
1 tomato chopped
2 red chillies
8-10 curry leaves
3-4 peppercorns
2 green chillies
2 flakes garlic
1/4 inch ginger
1 tsp mustard seeds
1/2 tsp ajwain
1 tsp turmeric
1 tsp coriander powder
1 tsp cumin seeds
1 onion, chopped finely
3 tbsp chopped fresh coriander
Salt for seasoning

Method:

1. In a pan heat some oil, fry the bhindi with little salt. Cool and keep aside.

2. In a bowl whisk the yoghurt with 4 cups of water into a fine consistency.

3. Add the besan and mix well. Make sure there are no lumps. Add turmeric, coriander powder and salt and stir well.

4. Cook this mix on a low flame ( otherwise the mixture might split).

5. Grate the ginger & garlic and add chopped tomato & slit chillies to the simmering mixture. Add the fried bhindi.

4. In a kadhai heat 2 tbsp oil (ghee) add mustard seeds & cumin seeds, allow to splutter.

5. Add curry leaves, red chillies, peppercorns,ajwain and onions, fry until translucent. Add this mixture to the simmering curd mixture. Cook for 10-12 mins until bhindi is cooked and curry is boiling. Add freshly chopped coriander before serving.


Lemon Rice


Ingredients:


2 cups rice (cooked, you can use leftover rice)
2-3 tbps chopped cashewnuts
4-5 curry leaves
1 dry red chilli
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp turmeric
1-2 tbsp lemon juice
1 tsp oil

Method:

1. In a pan, heat oil. Add the mustard & cumin seeds, when they start to splutter, add the curry leaves, dry chilli, turmeric powder and cashewnuts.

2. Add the rice, lemon juice and mix well. Season with salt.

Serve hot.

Homemade Berry Jelly

An easy way to make healthier jelly at home with fresh fruit

Ingredients:


4 leaves of gelatine
500ml cranberry & raspberry juice
50g caster sugar
250g mixed berries either frozen or fresh (strawberries, blackberries, raspberries & blueberries)


Method:


1. Place the leaf gelatine in a shallow dish and pour over just enough cranberry and raspberry juice to cover the surface. Leave to soften for 5 minutes. 

2. Heat the remaining cranberry and raspberry juice and caster sugar in a saucepan until piping hot.  

3. Mix in the softened leaf gelatine and any juice, stirring until completely dissolved and then set aside to cool. 

4. Halve the strawberries and mix with the raspberries, blueberries and blackberries. 

5. Rinse a jelly mould but do not dry as a wet mould will make it easier to remove the jelly when set. 

6. Distribute the fruit around the mould. Pour over around 200ml of the jelly juice and place in the fridge for an hour. When slightly set, pour the remaining juice into the mould and return to the fridge . You can even add few more berries to add a different layer.

7. To turn out the jelly dip the mould into a bowl of hot water and run a knife around the edge of the mould. Invert onto a large plate, give it a quick shake and the jelly should slide out. 

9. Serve the jelly with some vanilla ice cream.

Tips:


You can add sparkling juice, to give a bit of fizz.
Try using a variation of fruit juices & fresh fruits.

Aloo Mutter / Potato & Pea Curry

Serves 3-4, can be a side dish or as a main.

Ingredients:

2 tbsp ghee

3 large potatoes , skinned and cubed

2 onions chopped

1 tomato, chopped

1/2 cup frozen peas

2 tbsp tomato puree

2 green chillies

3 flakes garlic, chopped finely

1/4 inch ginger, chopped finely

1/2 tsp jeera

1/2 tsp mustard seeds

2 bay leaves

1 tsp turmeric

1 tsp coriander powder

1 tsp chilli powder

1 tsp amchur powder (dry mango powder)

1 tbsp kasoori methi

handful of fresh chopped coriander

salt & pepper for seasoning

Method:

1. Boil the potatoes in salt water, until nearly done.

2. In a pan heat some ghee, add the jeera and mustard seeds, once it starts to splutter, add the bay leaves, ginger/garlic, chillies and chopped onions. Stir, avoid burning.

3. Add tomato (chopped & puree) and the dry masalas (turmeric, chilli & coriander)and saute till the oil separates.

4. Add the potatoes and stir till coated with the masala. Add the peas , stir and add water enough to make a thick gravy.

5. Add the amchur powder, kasoori methi and season with salt & pepper.

6. Garnish with freshly chopped coriander, serve hot with chapattis.

Tips:

You can add a little tamarind water if you don't have amchur powder.

Bacalhau

Bacalhau is a traditional Portuguese fish dish. Very simple with basic ingredients but is so tasty you will want more...

Ingredients:

300g Skinless Bacalhau (Soaked over night, change the water atleast twice if it very salty)
5 eggs
3-4 big potatoes
4 onions, finely sliced
3-4 flakes garlic, finely chopped
handful of chopped coriander
8-10 tbsp olive oil ( Make sure you use a very good branded one)
Freshly crushed pepper & salt for seasoning

Method:

1. Boil the potatoes until nearly cooked , cut into chunks.

2. Boil the eggs, once cooked slice thinly .

3. Boil the bacalhau (if it does have the skin, peel it off), shred into fine pieces (can be easily done with a fork)

4. In a pan heat olive oil, add garlic and onions , fry until translucent (do not overcook). Place into a bowl and cover with a lid.

5. In the same pan fry the shredded bacalhau, add olive oil if required. Place into the bowl containing the onions, & cover.

6. In the same pan then fry the potatoes add salt and crushed pepper. Once cooked add to the covered mixture in the bowl, mix all the ingredients, add pepper and salt if required.

7. Add the sliced eggs and coriander, mix well. Add little olive oil, season and serve. Can be eaten hot or cold.

Cheesy Vegetarian Linguine

Ingredients:


1 packet Linguine pasta
3-4 chestnut mushrooms
Handful of frozen vegetables (Can use fresh, i used the baby carrots, beans, peas and corn pack)
Handful spinach
1 finely slices red pepper
1 onion chopped
2 flakes garlic
1 tsp chilli flakes
1 tsp basil
1 tsp oregano
100 ml single cream
3 tbsp grated cheese
1-2 tbsp olive oil




Method:


1. Cook the linguine in boiling salted water until al dante. Drain and sprinkle little olive oil


2. Heat olive oil, add garlic, chilli flakes, basil, oregano and fry.Add chopped onions fry till translucent.


3. Add all the vegetables. Season with salt and crushed pepper.


4. Add cream and cheese mix well. You can add little milk or water if consistency is too thick ( Be careful not to make the sauce too thin) Stir well


5. Add to the boiled pasta, serve hot. You can add a side of rocket leaves and serve.

Tiramisu torte

This is a baked cheesecake..easy & quick..

Ingredients:


275g ameretti biscuits or ratafias
75g unsalted butter, melted
500g cream cheese (at room temperature)
100g caster sugar
2 medium eggs, separated
20g plain flour, sifted
2 tbsp dark rum
1/2 tsp vanilla extract
150g plain chocolate
1 tbsp finely ground coffee
2 tbsp Tia Maria




Method:


1. Crush the biscuits until finely ground. Add the melted butter and stir well until mixed.Spoon into a 9 inch springform cake tin. Using the back of a spoon, press evenly over the base and 4cm up the sides to form a shell. Chill for atleast 30 mins or until firm.


2. Preheat the oven to 200c . Using a wooden spoon beat the cheese until smooth. Add the sugar and beat again until smooth, then beat in the egg yolks. Transfer half of the mixture to another bowl and stir in flour, rum and vanilla.


3. Melt the chocolate. Cool slightly then stir in the coffee and Tia Maria. Stir into the remaining half of the cheese mixture.


4. Put the egg whites into a clean bowl and whisk until soft peaks form, then fold half the egg whites into each flavored cheese mixture.


5. Spoon alternate mounds of the two mixtures in the cake tin until full. Using a knife swirl them together.


6. Bake together for 45 mins, covering with foil if it seems to over brown. Cool then chill for several hours.


Tips:


If you have extra chocolate sauce leftover, you can dip some strawberries and serve.

Steve's Bombay Biryani....

Ingredients:


500g chicken (can use either boneless or with bone thighs cut into medium size)
500g basmati rice (washed & soaked for 30 mins)
4-5 onions , finely sliced
4 medium tomatoes chopped
3 potatoes (cut into 6-8 chunks)
2 tablespoons ginger/garlic paste
2-3 tablespoon ghee
1 cup yogurt
3 sticks cinnamon
4 cloves
3 cardamom
2 bay leaves
4-5 pepper corns
1 tsp turmeric
1 tsp coriander powder
1 tsp chilli powder
1 tsp jeera powder
1 aniseed
1/4 cup milk
few threads of saffron
handful of coriander, chopped finely
1-2 Onions chopped and fried until crisp
15-20 cashewnuts (you can roast if required)






Method:


1. Marinate chicken with ginger/garlic paste and salt to season.


2. Boil water in a pot, add cinnamon, cloves, cardamoms & bay leaves.Then add the rice and cook until nearly done. Drain.


3. To cook the chicken, heat ghee, add onions and fry until golden. Add tomatoes and fry until the oil separates. Add turmeric, coriander powder, chilli powder, aniseed, bay leaf & jeera powder mix well.


4. Add chicken and potatoes, mix well so it is coated well with the masala. Add yogurt. Add water to make a thick gravy. Cook until chicken is tender and gravy is thick. Make sure the potatoes are cooked.


5. Spread the chicken gravy over the rice and layer alternatively. Also add chopped coriander and fried onions before you put the next layer.Make sure the topmost layer is rice. Mix the saffron in hot milk and pour over the top.Cover the pot and put in the oven until the rice is fully cooked.


6. Before serving, garnish with fried onions, boiled eggs (fried in ghee) &  cashewnuts.


Tips:


You can add mint leaves to enhance the flavour.


You can add colour to half the rice and cook seperately, if you want to make the dish more colourful

Fish Bhajia's/ Pakoras

Ingredients:

2 fillets of White fish, or any boneless fish of your choice (but it has to be chunky)

1 tablespoon ginger/garlic paste

1/2 lime

salt for seasoning

For the batter:

6-8 curry leaves, chopped finely

2 green chillies, chopped finely

handful of fresh coriander, chopped finely

8-10 tablespoons gram flour (can add more if batter is not to think)

2 tsp ajwain

1 tsp turmeric

1 tsp chilli powder

1 tsp ground coriander powder

freshly crushed pepper and salt for seasoning

Method:

1. Cut the fish into bitesize chunks, marinate in ginger/garlic paste, lime juice & salt. Keep in fridge until you are ready to cook.

2. In a bowl, mix all the ingredients into a smooth paste, make sure there are no lumps and the consistency is just right to coat the fish.

3. Heat oil for deep frying, make sure oil is really hot. Dip the fish chunks into the batter and fry in the oil until golden brown.

4. Sprinkle chat masala, and serve hot.

Tips:

You can use vegetables or finely sliced onions instead of fish.

Spicy Penne Pasta

Easy Light pasta dish for lunch. 
Serves 2

Ingredients:


250g penne pasta (can use any variety of your choice)
2 tablespoons olive oil
4-5 slices milano salami.(Can be omitted if making a vegetarian pasta)
2 flakes of garlic, chopped
2 dry red chillies, finely chopped
1 onion, chopped
1 tomato chopped
3 chestnut mushrooms, finely chopped
1 small red pepper, sliced finely
2 tablespoon tomato puree
1/2 tsp oregano
1/2 tsp basil (can use fresh)
Salt & pepper for seasoning.
Cheese for the topping.


Method:


1. In a pan cook pasta in salted boiling water until it is slightly al dente (8-10 mins). Once cooked drain and drizzle a little olive oil and mix. Keep aside.


2. To prepare the sauce, add oil to a pan, fry garlic and chillies. Add the salami and mix. Next add onions and cook.


3. Sprinkle the oregano & basil. Add the finely chopped tomatoes, mushrooms and peppers. Season with salt & pepper.


4. Add the tomato puree, mix. Add little water, make sure its a thick consistency , as you do not want the sauce to be very light.


5. Once sauce is ready then add to the cooked pasta. Mix well, check for seasoning. Serve hot.


Before serving sprinkle cheese.


Tips:


You can use a variety of vegetables in this pasta dish like courgettes, carrots, spinach etc. You can also use watercress & rocket .


Shredded chicken can be used instead of the salami.

Crab Xec Xec...Crabs in a Coconut Curry

Ingredients:


4 medium Crabs, cleaned
5 tbsp desicated coconut, (can use fresh grated too)
5 Kashmiri chillies
2 Green chilies, slit
2-3 flakes of garlic
small piece of ginger
2 tbsp Coriander seeds
5-6 Black peppercorns
2-3 cloves
2 Onions, medium, sliced
1/4 tsp Turmeric
Small pinch of tamarind soaked in hot water
Salt for seasoning


Method:


1. Wash the crabs, break into half, remove the legs if required. Add salt.


2. In a pan, roast the coconut until light brown(do not add any oil)


3. Roast the chilies , add the finely chopped oniones.


4. In a blender grind the coconut, roasted chillies, onions, garlic, ginger and the spices. Add the water in which the tamarind was soaked, making sure not to add any seeds.Add water if required.


5. Heat oil add the paste and cook until it starts to bubble. 


5. Add the crabs, mix well .Add water,if required, cover and cook.


Season with salt and add the slit green chillies. 

Crab Xec Xec served with rice & Rechedo fried Prawns

Beef Assado (Roast Beef)

A traditional Goan dish influenced by the Portuguese.

Ingredients:


1 kg Beef, cut into chunks
2 onions (sliced finely)
1-2 tomatoes chopped
2-3 red chiilies (Kasmiri preferred)
salt for seasoning


For the marination:


3 red chillies
1 tsp cummin seeds
10 peppercorn seeds
10 flakes of garlic
1 inch ginger
1 stick of cinammon
1-2 cloves
1 tablespoon turmeric
pinch of sugar


Grind all this into a fine paste with little vinegar or freshly squeezed lime juice.


Method:


1. Pierce the meat with a fork, apply the marination and leave for 2-3 hours or even overnight. 


2. In a deep pan fry red chillies & onions until translucent, add tomatoes. 


3. Add the meat and fry well. Add water depending on the amount of gravy required.


4. Cook meat until tender.


5. Slice thinly. Serve with roast potatoes.


Tips:


Roast beef makes a good filling for sandwiches. Roast beef can be made dry into a chilly fry or served as a gravy.

Stuffed Pork Loins served with Brussels Sprouts

Serves 2


Ingredients


4 Pork loins
1 tsp turmeric powder
1 tsp coriander powder
1 tsp chilli powder
1 tablespoon ginger/garlic paste
2 flake of garlic
1 green chilli
1 Onion chopped finely
1 Tomato chopped
6-7 closed cup mushroom or chestnut mushroom (Chopped)
250g Brussels Sprouts
2-3 slices of bacon
salt for seasoning
knob of butter
Flour to coat.




Method:


1. Preheat the oven to 200°C.


2. Make small pockets in the pork so you can fill the stuffing in , (if the meat is too thin you can just spoon the stuffing on top before serving)


3. Marinate the pork loins with the turmeric, coriander powder, chilli powder, ginger/garlic paste salt and pepper.Leave it for an hour or longer.


4. Heat a pan, add a knob of butter, when bubbling then add finely chopped garlic and green chilli, then add the mushrooms and saute. Then add the finely chopped onions and tomatoes.Season with salt and pepper. Finish with freshly chopped coriander. Remove from heat and cool for a while.


5. Fill this stuffing into the pork. Dip the loin in the flour, just enough to coat both sides.


6. Heat the pan with some oil. Shallow fry the pork loin , just enough to seal the juices. Place the pork in an oven proof dish and place in the oven for 15-20 mins (until cooked)




How to cook the Brussels Sprouts


1. Cook the brussels sprouts in boiling water until tender. Drain the water


2. In a pan add a knob of butter, add garlic and bacon.


3. Add in the brussels sprouts and mix well. Season with salt and pepper.




Tips:


You can make this dish with chicken.


Instead of brussels sprouts you can use broccoli.