8
• 2 tbsp virgin olive oil
• ½ cup water
• 6 small shallots or pickling onions, peeled (not spring onions!)
• ¾ cup small cherry tomatoes
• Italian parsley leaves
Wipe the mushrooms, and cut them in half. Peel, seed, and nely chop the tomato.
Put everything except the cherry tomatoes and shallots in a large, heavy-based pan, cover, bring
to the boil, then add the shallots. Reduce the heat and cook till the mushrooms are tender but
still rm (8-10 minutes). Remove and discard the bay leaf, and stir in the cherry tomatoes.
Let the mixture cool, then chill before serving sprinkled with Italian parsley leaves.
LAMB CURRY WITH RAITA SERVES 4
• 1 tbsp extra light olive oil
• 1 medium white onion, cut into slim wedges
• 2 tbsp curry paste
• 400g lamb llets, cubed
• 400g canned diced tomatoes
• 1 cup chicken stock
Raita
• ¾ cup fresh chopped coriander leaves
• ¼ cup chopped parsley
• 1 gherkin, grated
• 2 cups natural yoghurt
• black pepper
Heat the oil in the frypan, add the onion and curry paste, and cook for about 2 minutes over
moderate heat, stirring constantly. Add the lamb, increase heat to high and cook for 5 minutes,
stirring occasionally.
Add the tomatoes (with juice) and the chicken stock, and bring to the boil, then reduce the heat
and simmer for 30-40 minutes, or till lamb is tender.
To make the raita, stir the parsley, gherkin, and half the coriander leaves into half the yoghurt,
and add pepper to taste.
Remove the curry from the heat, and stir in the remaining yoghurt and coriander leaves.
Serve with a green salad and the bowl of raita. Serve with poppadoms, chapatis, or roti bread.
