INDIAN ROAST VEG CURRY

WHaTever trimmings you have with your turkey, don’t let them go to waste. Instead, use up leftover roast potatoes, carrots and parsnips in this warming curry.

Twice Michelin- starred chef atul Kochhar, patron of Benares restaurant in Mayfair, makes his own curry paste by grinding 4 whole chillies, 1 tbsp sesame seeds, 200g peanuts, 100g desiccated coconut and 30g fresh ginger with a cup of warm water. Or you can use one from a jar.

He then dices the veg (roughly 2 potatoes, 4 parsnips and 2 carrots) and adds it to a hot saucepan with ½ tsp of nigella seeds, ½ tsp of garam masala and a bay leaf.

Cover the pan and, when the vegetables are hot, add the paste along with half a cup of water and cook for three minutes before adding 100g spinach and the juice of 1 lemon. There should be enough curry for four.

TASTE TEST: Having already been roasted, the vegetables are a little squidgy for my taste, but it’s a healthy veggie alternative to the average curry. Make sure you have a glass of water — it’s red hot. VERDICT: 6/10