Chicken or Legume Madras curry

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Meat option –1 kg/ 2 lb chicken breasts or other meat chopped into chunks

or vegetarian option – 600 grams of chick peas, lentils and/or  beans

1 red onion sliced and diced

Vegetables of choice sliced – peppers yellow, red, green; mushrooms, peas, cabbage, etc

1 tin of tomato concentrate mixed with 500ml/1 pint of boiling water

1/2 tin of coconut milk or creamed coconut mixed with the tomato to smooth into a sauce

1 tablespoon of oil

1 tablespoon of hot, medium or mild madras powder or make your own madras to heat preferred



  1. Heat oil add curry powder mix into a paste once sizzling add meat or legumes for two minutes.
  2. Mix thoroughly add vegetables on top mix in thoroughly to ensure cooking for five minutes.
  3. Add tomato and coconut mixing well to the curry – cover for fifteen to twenty minutes.

Serve with Rice, poppadums, Naan bread and enjoy!

Italian Vegetable soup

Italian inspired vegetable soupIngredients

3 litres/ 6 pints vegetable stock or boiling water

3 Large carrots peeled and diced

1 swede peeled and diced

4 medium potatoes peeled and diced

150 grams/6 ozs Red lentils

300grams or 1 tin of chopped tomatoes or passatta

1 desert spoon each of Thyme, Sage, Marjoram, Rosemary

6 bay leaves – remove after cooking

Freshly ground black or mixed peppercorns

Chilli flakes  – optional sprinkle during cooking

Salt to taste


  1. Pour stock into a large stock pot adding the ingredients stirring well.
  2. Bring to boil for ten minutes, stir well.
  3. Simmer for 20 minutes, stirring throughout to prevent the lentils and ingredients sticking to the base of the pan.
  4. Taste to check season to taste.


Serve with grated cheese*and fresh bread and butter –

*my son’s personal favourite

Chicken and vegetable Soup


2 Litres/ 4 pints off freshly made chicken stock with chicken meat

4 medium potatoes peeled and diced into chunks

2 large carrots, peeled and diced into chunksRustic Italian Vegetable Soup

1 onion sliced and finely diced

1oo grams/ 4 0z red lentils

450 grams/ 1 lb swede

1 desert spoon/ 1 oz of each herb – Thyme, Rosemary, Sage

4 Bay leaves – remove after cooking

Salt and pepper to taste



Add stock bring to boil adding the chopped vegetables, herbs, bay leaves into the large stock pot while heating.

Cook for 30 minutes.


Serve with fresh bread and butter