individual recipe

This light, summery courgette curry is ready in less than an hour – perfect for a vegetarian midweek dinner

Courgette curry

onion

garlic

ginger

green chilli

sunflower oil

cumin seeds

mustard seeds

curry leaves (use dried if you can’t find fresh)

courgettes, chopped

tomatoes

tsp turmeric

tsp garam masala

peas

coriander leaves

lemon,

Whizz the onion, garlic, ginger and chilli with 50ml of water in a high-powered blender until smooth.

Heat the sunflower oil in a large frying pan over a medium heat and add the cumin seeds, mustard seeds, and curry leaves, stirring for 30 seconds. Tip the onion paste into the pan with a pinch of salt and cook, stirring, for 10 minutes until darkened slightly.

Add the courgettes, chopped tomatoes, turmeric and garam masala. Refill the can of tomatoes with water 1½ times and add that, too. Bring to the boil, then simmer for 25 minutes until the courgettes have softened.

Tip in the frozen peas and cook for a few minutes, season to taste, then stir in the coriander and serve with lemon wedges and rice.

Frozen peas are the heroes of this summery risotto, their sweetness pairing perfectly with the tender flakes of subtly salty ham hock

Pea and ham risotto

1kg unsmoked ham hock

of each carrot, onion and celery stick chopped

bouquet garni

tsp black peppercorns

parsley

tbsp butter

olive oil

risotto rice

milliliters white wine

frozen peas

parmesan grated

Wash the hock and put it into a large pan with the remaining stock ingredients, as well as the parsley stalks from the risotto. Cover with just-boiled water and simmer, covered, for 3-4 hours, skimming any impurities that rise to the surface and topping up if needed, until the meat comes away from the bone. Remove the hock from the liquid and cool slightly.

Strain and taste the stock (there should be 1.5 litres) – it should be quite salty with lots of flavour. Pour into a pan over a low heat.

Heat 1 tbsp of the butter and the oil in a deep frying pan over a medium heat. Fry the onion for 10 minutes until soft. Stir in the garlic, fry for 1 minute then add the rice and cook for 2-3 minutes to toast the rice. Pour in the wine and bubble until almost gone, then add the stock, a ladleful at a time, regularly stirring for 20-25 minutes or until the rice is tender and creamy.

Remove the skin from the ham hock, shred the meat and discard the bones. Stir most of the ham and all the peas into the risotto. Stir until the peas are tender. Remove from the heat, fold in the parmesan and remaining butter, cover and rest for 10 minutes. Scatter with the remaining ham, a drizzle of oil and the parsley.

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Courgette curry

Pea and ham risotto

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