Coconut and potato curry

• 1 tbsp Essential Vegetable Oil
• 1 onion, finely sliced
• 2 clove/s garlic, finely chopped
• 700g Waitrose British Maris Piper Potaoes, peeled and cut into 2-3 chunks
• 1 medium cauliflower (about 800g), in small florets
• 1 tablespoon garam masala, 1 teaspoon coriander, 1 teaspoon turmeric, 1 tablespoon cumin seed
• ½ tsp fine salt
• 200g frozen Essential Garden Peas
• 160ml can Essential Coconut Cream
• Coriander leaves, sliced green chilli and lime wedges, to serve (optional)

 

• Heat the oil in a large saucepan over a medium-high heat. Add the onion and garlic then fry for 2-3 minutes until starting to soften. Meanwhile, rinse the cut potatoes well, shuffling them in a bowl of cold water to release as much starch as possible; set aside.
• Add the spices and salt to the onions and fry for 1 minute more, then add the potatoes, turning to coat in the spices. Add 250ml cold water, bring to the boil then lower to a brisk simmer for 20 minutes, stirring regularly to make sure the potatoes cook evenly.
• Stir in the peas and coconut cream then simmer for 3-4 minutes more. Serve with the coriander, green chilli and lime wedges, if using. Some flatbreads or steamed rice would go nicely, too.

 

 

Anzac biscuits

Ingredients

1 cup rolled oats

1 cup self-raising flour

1 cup shredded coconut

1 cup soft brown sugar

1/4 cup golden syrup or treacle and syrup mixed. (if using treacle, use white sugar, not brown)

125 g butter

2 tbsp boiling water

1/2 teaspoon bicarbonate of soda or 1 teaspoon baking powder

Preheat oven to 160°C fanbake and line 2 oven trays with baking paper for easy clean-up.

Combine rolled oats, flour, coconut and sugar in a large bowl.

Heat together butter, golden syrup and water until butter melts.

Stir in baking soda, then mix into dry ingredients until well combined.

 

Roll mixture into balls slightly smaller than a golf ball and place on trays, allowing room for spreading.

For crunchy biscuits with a chewy centre, lightly flatten with a fork and bake 15 minutes.

Allow to cool on the trays (they will harden on cooling).

 

They will keep for several weeks in an airtight container.

From Annabel Langbein