Currying flavour with Meg
3 recipes from grenfell community cookbook
1 potato, about 150g; 3 tbsp vegetable oil, extra for brushing; 1 tsp mustard seeds; 1⁄4 tsp fenugreek seeds; 1⁄2 tsp cumin seeds; 1 onion, finely sliced; 1⁄2 tsp ground turmeric; 1⁄2 tsp ground cinnamon; 120g white cabbage, finely sliced; 1 large carrot, 120g, peeled and grated; 100g mixed red and green peppers, cored, de-seeded and finely chopped; 50g frozen peas; 1⁄2 tsp granulated sugar; 12 spring roll pastry wrappers, 25 x 25cm; 1 egg, lightly beaten; salt
Boil the potato in salted water for 30 minutes until soft. Drain and leave to cool, then peel and dice.
Heat the oil in a large frying pan on a medium heat. Add spice seeds and fry for 30 seconds, until fragrant. Add onion, salt and cook for two minutes.
Add turmeric and cinnamon and stir for a few seconds until the onion is coated. Add the cabbage, carrot and peppers and cook over high heat for four to five minutes or until soft.
Add the diced potato, peas, 1⁄2 teaspoon of salt and the sugar and stir for two minutes. Taste and adjust seasoning if needed. Transfer to a large plate and leave to cool.
Cut each pastry square in half to make two rectangles. Keep the pastry covered with a clean, damp tea towel to stop it drying out.
Working with one strip of pastry at a time and with a long edge facing you, fold the bottom right-hand corner of the strip to meet the top edge, forming a triangle, then fold the top right-hand corner over to meet the top left-hand corner of the strip, forming a square.
Brush the single layer of pastry (bottom left) with beaten egg and fold over to form a triangular pouch. Open the pouch and fill with three tbsp of the samosa filling. Brush wrap with beaten egg and fold over to seal the pouch. Place on a tray and cover while making the rest of the samosas.
Preheat the oven to 200C and put the samosas on a baking sheet lined with baking paper. Brush tops with a oil and beaten egg. Bake for 10 minutes, then turn them over, brush the other side with oil and egg and bake for another 10 minutes. MEGHAN Markle has lent her support to a new cookbook with women affected by the Grenfell Tower tragedy.
The Duchess of Sussex cooked with women from the Hubb Community Kitchen and collaborated with them to create the book, Together. Here are three of its recipes. ■■Together – Our Community Cookbook,
Foreword by HRH The Duchess of Sussex (published by Ebury Press, September 20) 2tsp sunflower oil, for greasing; 300g sugar; 100g unsalted butter, very soft; 1⁄2tsp vanilla extract; 1⁄4tsp salt; 8 plums, halved and stoned; 40g dark brown soft sugar; 2 eggs, beaten; 25g cornflour; 50g ground almonds;
100g plain flour; 1tsp baking powder
Preheat the oven to 170°C. Grease a 23cm round springform cake tin with the sunflower oil and place on a baking sheet.
For the caramel, put 225g of the granulated sugar into a small, wide, heavy pan on a low heat. Without stirring, let the sugar dissolve. Once liquid, let it gently bubble for 15–20 minutes or until it is a deep golden colour.
Add 10g of the butter, half the vanilla extract and the salt, gently swirling the pan to combine the butter as it melts. Once fully incorporated, immediately remove from the heat and pour the caramel into the cake tin. Place the plum halves on top, cut side down, nestled tightly together, and set aside.
In a large mixing bowl, beat the remaining butter together with the remaining granulated and brown sugar until pale and creamy: this will take two to three minutes using an electric whisk or a wooden spoon.
Add the eggs one at a time. Once the eggs are well combined, add the remaining 1 large chicken, jointed into 8 pieces, excess skin trimmed away; 1 large ripe tomato, roughly chopped; 1 onion, quartered; 15g fresh root ginger, peeled; 4 garlic cloves, peeled; 6 serrano chillies, stems removed and de-seeded (fewer for a milder curry); 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 2 tbsp coconut oil; 2 x 400ml tins coconut milk; 3 eggs, hard-boiled, peeled & halved; Juice of 1⁄2 lemon; salt and pepper; 10g fresh coriander, chopped. Rice, chapatis or flatbreads, to serve
Score each piece of the chicken in two or three places, slicing about 1cm into the meat.
Put the tomato, onion, ginger, garlic, chillies, cumin, coriander, turmeric and some salt and pepper into a food processor and blend to a rough paste. Rub one third of the paste over the chicken, into the cuts and under the skin; reserve rest of the mixture. Refrigerate chicken for at least one hour, or up to five hours.
Preheat grill to the highest setting, and line a large baking tin with foil.
In a large pan, melt the coconut oil on a medium heat; add the paste and cook, stirring occasionally, for 20 minutes or until all of the moisture evaporates. Increase the heat slightly and cook for three to five minutes until the paste is thick and dark. Add coconut milk and simmer for 25–30 minutes until sauce is thick.
Meanwhile, put the marinated chicken, skin side up, in the lined baking tin and grill for 15 minutes, until well coloured and charred, then turn the chicken over and grill for another five minutes to make sure it is cooked through.
Stir the chicken and any juices into the curry pan, bring to a simmer, cover and cook for five minutes until the flavours have combined. Taste and adjust the seasoning if necessary. Add the boiled eggs and the lemon juice to taste. Sprinkle with the chopped coriander and serve with rice, chapatis or flatbreads.
vanilla extract, cornflour, almonds, flour and baking powder and fold through with a metal spoon until just combined (do not over-mix), then pour over the plums. Smooth over the top, then bake for 40–45 minutes until cooked through: a thin skewer inserted into the centre should come out clean.
Transfer the cake to a wire rack and leave to cool in the tin for five minutes before turning out on to a serving plate. To do this, put the plate on top of the tin and tip over before releasing the sides of the tin and removing the base. Let the cake cool for five minutes before slicing.