BODY COACH

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Preheat oven to 220C/200C (fan)/425F/Gas 7. Cook diced onion and carrot in drizzle oil until starts to caramelise. Add lamb mince, breaking up with wooden spoon, cook for 4-5 min. Stir in 1 tsp flour and cook for 30 secs. Stir in the tomato paste, Henderson’s relish, onion marmalade, bay leaf and half the chopped thyme. Once the lamb is almost cooked, dissolve beef stock cube in 150ml boiled water and add until a thick gravy. Season with salt/pepper. Add to ovenproof dish. Thinly slice potatoes (skins on) and parboil. Layer over lamb mix, dot with knobs of butter and sprinkle remaining thyme. Cook for 25-30 min until potatoes brown and crispy. Serve with spring greens, sliced into thin strips and cooked with drizzle oil. 1 can chickpeas 130g Basmati rice 1 tbsp korma curry powder 1 vegetable stock cube 2 garlic cloves 1 star anise 2 tsp ground paprika 2 tomatoes 50g solid coconut cream 2 tbsp tomato paste 1 brown onion 10g coriander 40g mango chutney 1 bag flaked almonds Add rice, star anise, 300ml cold water, pinch of salt to a lidded pot and bring to the boil. Reduce to low heat, cover and cook for 10-15 min. Cook finely chopped onion in drizzle of vegetable oil for 6-8 min or until soft. Add chopped tomatoes and garlic and cook for another 4-5 min then add the ground paprika, korma curry powder and drained chickpeas to the pan and cook 1-2 min more. Dissolve the vegetable stock, chopped coconut cream and tomato paste in 300ml boiled water – this is your coconut stock. Add the coconut stock and mango chutney to the pan; cook for 6-7 min until thick and rich. Remove the star anise from the rice. Serve with the rice. Sprinkle over the flaked almonds and coriander.