How to cook
1. Defrost the prawns if frozen
2. Put the oil in a cooking pan and heat, add the fenugreek seeds and wait until they turn brown. Add the finely chopped onion and stir. Cook for 2 minutes, stirring occasionally.
3. Once the onions are cooked and brown add the tomatoes and stir.
4. Add all the spices except the fresh coriander. Cover and cook for 5/10 minutes until the sauce is cooked, the oil will start to appear through the sauce. (Add a little water if the sauce is sticking)
5. Add the Prawns, remember they don't take long to cook, approx 5 minutes. If more sauce is required add a bit of hot water.
6. Serve with chapattis or boiled basmati rice.
Preparation time: 15 minutes
Rare: 2 minutes on each side
Medium Rare: 3-4 minutes on each side
Medium: 5-7 minutes on each side
1. To prepare the dressing; in a small bowl mix all the ingredients together, cover and set aside.
2. Place the steaks on a chopping board, season on both sides with the salt, pepper and Chinese five spice powder then brush with the oil.
3. Cook the steaks under a preheated moderate grill or on a prepared barbecue according to your preference. Transfer to a warm plate, cover with foil and leave to rest for 2-3 minutes then slice on the diagonal.
4. Transfer the beef to a large bowl and add the bean shoots, sweet corn, onion and nuts. Whisk the dressing ingredients together and pour over the salad. Toss gently.
5. Pile the salad on to a large plate and serve immediately.
If using rump or picanha steaks follow the cooking times below
(Based on a 2cm/¾-in thick steak):
Rare: 2½ minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side
For quantities to serve 10 visit www.simplybeef and lamb.co.uk
A new recipe from Fodder. Peel outer layer of the mushrooms and core. Mix the spring onions and cheese together and stuff each mushroom with half of the mixture. Sprinkle each mushroom with the bread crumbs and drizzle with Yorkshire rapeseed oil before placing them under the grill for 5 - 8 minutes depending on the size of hte mushroom. Serve on a bed of rocket.
In a frying pan heat the oil and fry the onion until soft. Add the chicken and lightly brown, then add the mushrooms. Cook for 5 minutes before adding the double cream, mustard and tarragon and simmer gently for another 10 minutes. Serve with fluffy white long grain rice.
Remove the stalks from the mushrooms, put onto a baking tray and drizzle with olive oil and season. Grill, turning until just tender.
Mix the cheese, mustard, egg, Henderson's Relish and pepper. Fill the mushroom cavities with the mix. Grill until the cheese is golden. Serve each mushroom on a bed of dressed salad.
If you lack confidence in the kitchen, the idea of making a meal from scratch may seem daunting and it would be easy to rely on ready meals and takeaways. But there are lots of tasty dishes that are easy to make at home without having to spend hours in the kitchen.
Ben Shephard and Edwina Currie have teamed up with Red Tractor beef and lamb for this year's 5by25 campaign. They are on a mission to get young people cooking at least five basic dishes from memory by the age of 25. Ben and Edwina are also going head-to-head to see who can get the most people cooking and mastering their signature lamb dish – it's Edwina's Curry vs. Ben's Shepherd's Pie!
Thankfully, shepherd's pie is really simple to make and is full of fresh ingredients. It takes just 10 minutes to prepare and is always a winner with friends and family.
Ben has added his own twist to this classic dish which gives it an extra kick, so watch our video for Ben's useful hints and tips for creating this traditional dish with a twist.
1. Peel and finely chop the onion and carrot.
2. Peel and chop the potatoes into medium chunks.
3. If using fresh rosemary, remove the leaves from the rosemary stalk. Discard the stalk and finely chop the leaves.
4. Heat the oil in a large pan over a medium heat and cook the onion and carrot until soft but not coloured.
5. Add the mince, in batches and cook for 5 minutes until brown on a moderate heat, turning frequently and mashing any large lumps of mince with the back of a wooden spoon. Using a teaspoon remove half the excess oil and put in the mug. Set aside to dispose later. Stir the peas into the mince mixture.
6. Stir in the flour and cook for 1-2 minutes, then add the ketchup, brown or Worcestershire sauce, rosemary (if used), lamb stock cube and sweet chilli sauce. Season. Bring to the boil (you should see rapid bubbling on the surface of the water), reduce the heat and simmer (gentle bubbles on the surface) for 20 minutes.
7. Meanwhile prepare the potato topping. Place the potatoes in a large saucepan with boiling water, turn up the heat and bring to the boil (you should see rapid bubbling on the surface of the water).
8. Turn down the heat to low, cover and simmer (gentle bubbles on the surface) for 20-25 minutes. Drain and mash together with the milk and butter, margarine or low fat spread. Season, if required.
9. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
10. Spoon the meat filling into a 1.7L/3pint ovenproof dish and using a fork spread the potato over the top. Bake uncovered for 30 minutes, or until the potatoes are brown.
1. Peel and chop the onions and garlic (if not using garlic purée).
2. Finely chop the coriander if using.
3. Rinse and halve the potatoes. You don't need to peel them.
4. Heat the oil in a large non-stick pan over a medium heat and cook the lamb with the onion and garlic for 3-4 minutes or until brown.
5. Add the sauce, turn up the heat to high and bring the sauce to the boil (you should see rapid bubbling on the surface of the sauce), turn down the heat to low, cover the pan with a lid and simmer (gentle bubbles on the surface) for 30-45 minutes.
6. Add all the vegetables, stir, cover and continue to cook for a further 30-45 minutes. Remove the pan from the heat and season with salt and pepper, if required.
7. Spoon the curry onto a plate and garnish with the yogurt and coriander and serve with cooked basmati rice and a selection of Indian relishes and poppadoms or naan bread.
5by25 aims to help people learn to cook at least 5 dishes by the age of 25. Find recipes, pick up cooking skills and find out how you can get involved and get cooking!
Vindaloo originates from Goa where the cooking combines Portuguese influences with fiery Indian flavours. Vindaloo dishes are made by families for their Christmas celebrations. Use of spices and vinegar that makes a vindaloo as well as the chillies.
1. Using a spice grinder, grind the whole spices to a fine powder. Make a fine paste with the ginger, garlic, chillies and vinegar.
2. Marinate the pork along with the spices, paste and salt for couple of hours.
3. Heat the oil in a frying pan, add the onion and cook until brown, about 8 minutes. Add the tomatoes and tomato puree and stir.
4. Next add the pork and marinade and brown gently over a moderate heat for 6-7minutes. Turn the heat to low, cover and cook until the pork is done, approx 40 minutes.
How to cook
1. Place oil in a cooking pan and heat, add mustard and cumin seeds and wait until they sizzle/pop.
2. Add the diced potatoes and stir.
3. Add all the other ingredients, stir.
4. Cook on medium to low heat with the lid on for 15/20 minutes or until potatoes are cooked, stirring once. If it starts to stick add a little hot water.
5. Serve with Chapattis or use as a filling for wraps.
How to cook
1. Wash and soak the rice for 30 minutes.
2. Add the oil to a pan and heat. Add the cumin seeds and wait until they turn brown.
3. Drain the rice and place into the oil and stir slowly for 1-2 minutes.
4. Dissolve the stock cube with the hot water and add to the pan.
5. Add more water so the level is twice the level of rice. Stir gently.
6. Turn the heat down to medium/low and cover. Cook until the water has all evaporated and the rice is cooked.
7. Serve as an accompaniment to any Indian main dish.