Servings: 4

Ingredients: 

• 3 tbsp vegetable oil
• 1 large onion
• peeled and diced
• 1 plump red chilli
• seeds removed if you want, finely chopped
• thumb-sized piece of root ginger
• peeled and grated
• 2 large waxy potatoes
• (such as Desirée), peeled and cut into bite-sized chunks
• 2 tbsp curry paste
• (Patak’s Cumin & chilli is good)
• 1 medium cauliflower
• broken into florets
• 400ml can coconut milk
• 6 hard-boiled eggs
• halved lengthways
• 2 tbsp toasted flaked almonds
• (optional)
• large handful of roughly chopped fresh coriander
• 4 garlic cloves
• finely chopped

Method:

1. Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
2. Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
3. Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
4. Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.

Source: Good Food

Servings: 4-6

Ingredients
Wet ingredients:

• 1 ½ tbsp sesame oil
• 1 tbsp low-salt soy sauce
• thumb-sized piece ginger
• grated
• 1 garlic clove
• crushed
• 1 tsp honey
• 2 sweet potatoes
• scrubbed and cut into wedges
• 1 lime
• cut into wedges
• 2 boneless skinless salmon fillets
• 250g purple sprouting broccoli
• 1 tbsp sesame seeds
• 1 red chilli
• thinly sliced (deseeded if you don’t like it too hot)

Method: 

1. Heat oven to 200C/180 fan/ gas 6 and line a baking tray with parchment. Mix together 1/2 tbsp sesame oil, the soy, ginger, garlic and honey. Put the sweet potato wedges, skin and all, into a glass bowl with the lime wedges. Cover with cling film and microwave on high for 12-14 mins until completely soft.
2. Meanwhile, spread the broccoli and salmon out on the baking tray. Spoon over the marinade and season. Roast in the oven for 10-12 mins, then sprinkle over the sesame seeds.
3. Remove the lime wedges and roughly mash the sweet potato using a fork. Mix in the remaining sesame oil, the chilli and some seasoning. Divide between plates, along with the salmon and broccoli.

Source: Good Food

Servings: 4-6

Ingredients

• 8 oz. French bread (about half a loaf) cut into 1″ pieces (about 5 c.)
• 12 oz. cherry tomatoes
• 1 small red onion, halved and thinly sliced
• 1 head garlic, halved crosswise
• 1/2 cup extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 1/2 cup grated Parmesan (2 oz.)
• 8 oz. small fresh mozzarella balls (ciliegine or bocconcini)
• 2 cups packed baby arugula
• 1 cup packed fresh basil leaves 
• 2 Tbsp. red wine vinegar

Method: 

1. Preheat oven to 400°F. On a rimmed baking sheet, toss bread, tomatoes, onion, and garlic with 6 tablespoons oil, ½ teaspoon salt, and several grinds black pepper. Shake the sheet to arrange everything in an even layer. Bake, shaking the sheet halfway through, until bread begins to turn golden, 10 to 15 minutes.
2. Scatter the Parmesan evenly over everything and continue to bake until tomatoes burst and bread is golden brown, 8 to 10 minutes longer.
3. Remove sheet from oven and let cool slightly, about 10 minutes. Add mozzarella, arugula, and basil to sheet pan. Drizzle with vinegar and remaining 2 tablespoons oil, season with ½ teaspoon salt and toss to combine, scraping up any melted bits from the sheet. Serve hot.

Source: Delish