Quick potato curry

Any mixture of vegetables could be used in place of cabbage and broccoli here. If you want to add meat, it’s best to cook it through first, then remove it from the pan to make up the rest of the curry, adding the meat back in at the very end – this helps to avoid having under or overcooked meat. Vary the amount and strength of the curry powder to your personal taste.

Fry 1/2 onion, diced, and 2 cloves garlic, finely sliced, in a little oil until golden brown. Add 1 small potato, peeled and chopped into 1cm cubes, a handful of red cabbage, finely sliced, and a handful of purple sprouting broccoli, roughly chopped along the stem; fry over a medium heat until the broccoli leaves have wilted. Coat in 1/2 tsp coriander seed (ground or whole), 1/2 tsp cumin seed (ground or whole), 1 heaped tsp curry powder, then add 2 heaped tbsp gram (chickpea) flour and 2 heaped tbsp peanut butter. Fry for a few minutes, then slowly add approx. 1 cup of water, stirring into the mixture as you go, until the potato cubes are covered by liquid. Cook on a low heat for about 10 minutes, or until the potato is cooked through and the liquid has reduced to a thick sauce. Serves 1 alone or 2 with naan.

Chinese style fried cabbage

Adapted from an old book of Chinese recipes a friend found for me in a charity shop. Any kind of cabbage can be used; I’d recommend at least two types for the variety. Hard cabbage like white or red should be added with the onion; soft leaves such as savoy, Chinese leaves or pak choi should be added later. Like a lot of hot-and-fast cooking, this can get smoky, so open a window or turn on the extractor fan if you have one.

In a small bowl, mix together 1/2 tbsp brown sugar, 1 tbsp white wine vinegar, 1/2 tsp soy sauce and a pinch of cayenne pepper. Finely slice 1 onion, 1/2 small red cabbage and 1/2 small savoy cabbage. Heat a spoonful of oil in a non-stick pan over a high heat until a haze develops over the oil. Add the onion and red cabbage to the pan and fry, stirring continuously, until the onion becomes translucent. Add the savoy cabbage and fry for 2-3 minutes, again stirring continuously, until the savoy cabbage begins to brown. Stir in the sauce mixture, stir to coat, and take off the heat. Serve with rice and a protein component of your choice.

Serves 2 generously.

Fish Pie

This recipe is a combination of traditional mashed-potato topped fish pie and dauphinoise potatoes, with some extra vegetables thrown in because I throw extra vegetables into everything. I used whiting, but any other sustainable white fish such as pouting can be used; similarly the cuttlefish balls (which I found in the local Chinese supermarket) can be substituted out for any other shellfish depending on what’s available.

Gently heat 400ml milk in a non-stick frying pan with 1/2 diced onion, 4 cloves, 2 bay leaves and a pinch of salt. Once the milk is steaming, tip in a large handful of Brussels sprouts, peeled and halved, and about half of a small sweet potato, cut into 1 cm cubes. Poach until beginning to soften, then add 200g whiting, cut into 1 inch slices, and 4-5 cuttlefish balls, cut into eighths. Once the fish is cooked through, lift everything out of the milk with a slotted spoon (or use a sieve) and place in a large casserole dish. Stir in 1/3 cup sweetcorn and 1/3 cup edamame beans or peas.

Return the milk to the heat and add 3-4 medium potatoes, peeled and sliced very thinly (ideally ~1 mm); add extra milk to cover if necessary. Poach, occasionally stirring to make sure they don’t stick together, until they are just cooked through. Lift the potatoes out of the milk and layer over the fish mixture.

Pour the milk into a jug, stir in 1/4 teaspoon nutmeg and 1 tablespoon of cream if desired, and set aside. Wipe down the inside of the frying pan, then melt 25 g butter over a medium heat. Mix 2 tablespoons flour into the butter and cook for 1-2 minutes or until the roux is dark golden in colour. Pour the milk into the frying pan in increments, making sure that the mixture is well combined before adding more. Continue adding milk until a white sauce consistency is reached – this should take all the milk in the jug, and might need more. Season the sauce with salt and black pepper, then pour over the potatoes, making sure that it soaks through into the fish mixture.

Bake the pie in the oven at 180°C for 35 minutes, or until the potatoes are easily broken with a fork and the top of the pie is golden-brown.

Serves four, suitable for freezing.