Roast vegetable and houmous pie

Ingredients:

• 50g little broccoli florets
• 1 onion, cut into wedges
• 1 each one red and yellow peppers, deseeded and cut into lumps
• 2 tbsp cleaved new coriander
• 375g pack prepared-rolled puff pastry
• 2 tsp cumin seeds
• 2 courgettes, thickly cut
• 1 tbsp olive oil
• 200g diminished fat houmous
• Finely ground pizzazz of 1 lemon
• 2 little sweet potatoes, meagerly cut
• 1 egg yolk blended with 1 tbsp milk, for coating

How to make:

1. Preheat your oven to 220°C/fan 200°C/gas 7. Blend the onion, broccoli, peppers and courgettes in a simmering tin, throwing admirably with the cumin seeds and the oil. Cook for 30 minutes. 
2.  Remove and blend in the houmous, lemon pizzazz and coriander. Turn the oven down to 200°C/fan180°C/gas 6. Sliced the cake fifty-fifty to make 2 rectangles. Exchange 1 piece to a lined preparing sheet and mastermind the sweet potato cuts in marginally covering layers to cover the pastry, leaving a 2cm fringe. Heap the roasted veg on top of the potatoes and brush the outskirt with the egg coat.
3. Roll the remaining pastry out a little more slender. Wrap over the filling, press the pastry edges together to seal and trim away any overabundance pastry. Egg wash the top and cut 3 slanting openings in the pastry.
4. Bake for 25-30 minutes, until the pastry is brilliant tan and puffed up. 

Serve with a dressed mixed salad.
Note: If you want to freeze it then freeze at the end of step 3 for up to 3 months....

Potato & cauliflower curry

Vegetable curries can be discovered all over the world . it is more delicious in the winter. Don't hesitate to include or substitute different vegetables, for example, peas, broccoli and spinach etc....

Ingredients:

• 3 tbsp vegetable oil
• 2 onions, cut
• 4 cloves of garlic, cleaved
• 6cm bit of ginger, peeled and chipped
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 3 tomatoes, ground
• 6 curry leaves
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground tumeric
• 1/2 tsp cayenne pepper
• 1 kg maris piper potatoes, or some other floury potatoes thickly diced
• 1-2 green chillies, deseeded and cut
• 1 extensive cauliflower, cut into florets simply bigger than the potato
• Greek-style yogurt, to serve

 

How to make:

 1. Heat a large portion of the vegetable oil in a pan over a medium hotness and saute the onion, garlic and ginger, stirring for 6–8 minutes, until softening. With an opened spoon, remove the onion mixture to a dish and put aside.
 
2. Toast the mustard and cumin seeds in a dry pan over a medium hotness for 30 seconds, mixing constantly with a wooden spoon, until fragrant. Move to a saucepan with whatever is left of the vegetable oil, tomatoes, curry leaves and remaining spices. Cook for a further 5 minutes over a medium hotness.
 
3. Include the held onion mixture, potatoes and chillies and season liberally with salt and pepper. Spill in around 600ml water, or enough to simply cover the mixture. Bring to a stew over a low hotness, spread with a top and keep on simmerring for 8–10 minutes. Include the cauliflower and cook for an additional 8–10 minutes, or until the sauce has thickened and the potatoes and cauliflower are delicate.

4. Serve promptly with the curry and a dish of yogurt, plus parathas on the side.