TURMERIC DRINK Serves 1.
You will need:
teaspoon ground turmeric ¼ teaspoon ground ginger ¼ teaspoon ground cinnamon ¼ Pinch of ground cayenne Pinch of freshly ground black pepper 1 dessertspoon honey 1 dessertspoon cider vinegar A wedge of lemon Place the ground turmeric, the ground ginger, the ground cinnamon, the ground cayenne, the freshly ground black pepper, the honey, the cider vinegar and the wedge of lemon in a large glass or cup. Top up with warm water — not boiling — and stir to mix.
SUNSHINE FISH CURRY (Pictured) Serves 6.
Like all dishes that use chilli, the level of heat is really up to you. If you like it hotter, you can use the whole chilli and not deseed it (the seeds are where most of the heat comes from). Or if you like it particularly mild, you can leave the chilli out altogether.
You will need:
6 portions of filleted, skinned round white fish (such as haddock, cod or pollock) 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon ground turmeric ¾ teaspoon salt 2 tablespoons sunflower oil 1 medium onion, finely chopped 1 x 400ml (14oz) tin of coconut milk, whisked in a bowl to remove any lumps ½- 1 red chilli, deseeded and thinly sliced (optional depending on how hot you like your curry) A squeeze of lemon juice Put the filleted, skinned fish in a wide, shallow bowl or on a plate. Put the cumin seeds and the coriander seeds in a frying pan on a medium to high heat and cook them for a minute or so, tossing once or twice, until they turn slightly darker in colour and are toasted. Tip the toasted seeds into a pestle and mortar and crush them to a fine powder. Mix the crushed seeds with the ground turmeric and the salt, then scatter this mixture over the fish, covering all sides.
Put a wide pan on a medium heat and pour in the sunflower oil. When the oil is hot, add in the finely chopped onion and cook, uncovered, for 7-10 minutes until the onion is completely cooked and even a little golden around the edges.
Next, put the fish pieces on top of the onions, making sure to scrape any remaining spices from the dish into the pan. Cook the fish on either side for 2-3 minutes until it is light golden (you might need to turn the heat up so that it sizzles slightly), then pour in the whisked coconut milk and the sliced chilli, if you are using it, and simmer, covered, for 5-10 minutes until the fish is cooked in the centre. To finish, add a squeeze of lemon juice and more salt if necessary. Serve with the sesame pak choi, see below.
SESAME PAK CHOI (Pictured) Serves 4.
You will need:
500g (1lb 2oz) pak choi 25g (1oz) sesame seeds, toasted 1 tablespoon sesame oil, see my Tip, above right Cut the pak choi heads in quarters. Bring a saucepan of salted water to a rolling boil.
Add the pieces of pak choi and cook them for 2-3 minutes until they are just tender, then drain them immediately.
Place the cooked pak choi pieces in a