This is Indian style fried rice, more like a mixed pulao.
300g basmati rice
3 spring onions
1 red onion
1 red pepper
1 orange pepper
1 tsp cumin seeds
Bunch chopped coriander
1 tsp salt
1tsp garam masala
Bring a pan of water to the boil.
Wash rice and add to the boiling water.
Cook on medium-low heat for 10-15 minutes.
Skim off the frothy residue as it forms with a spoon.
Meanwhile, chop the spring onions, peppers and onions.
In a wok heat some oil and add the cumin seeds.
Add onions to the pan and cook until softened.
Add chopped peppers and cook for 4-5 mins to soften.
Add coriander and chopped dill.
Add salt, garam masala and herbs and mix well.
When the rice is cooked, use a strainer to get rid of any liquid.
Add rice to the wok and mix together.
Best served at room temperature.
Puff Pastry Rolls
Whatever the season, enjoy these with drinks as a starter.
1 sheet ready puff pastry
1 small jar ready green pesto
Roll out the puff pastry, spread with pesto and grate some cheddar all over.
Roll the pastry up as tightly as possible and brush with egg yolk to give golden colour.
Slice in into 2 inch slices.
Lie flat on a baking sheet
Bake in oven until the pastry is cooked.
Naan Style Flatbreads
Stuff these with cheese and cook on the barbecue.
1 tsp salt
Coriander leaves, chopped
1 tsp baking powder
2 tbsp natural yoghurt
Mix all the ingredients together by hand, gradually adding a little water to create a dough.
Cover and leave to rest for an hour before filling with cheese.
Flatten out and cook on barbecue for 2 minutes each side.
Butter the tops, slice into pieces and serve with the other barbecue food.
King Prawn Skewers
Large King prawns
Juice of one lime/lemon
2 grated garlic cloves
1 red chilli chopped
Pinch sea salt
Mix together the citrus juice, coriander, chilli and garlic.
Season with salt and drizzle with olive oil.
Chop heads off the prawns, peel off shell and de-vein.
Clean and add to marinade, mix together by hand and thread onto skewers.
Refrigerate for half an hour.
Cook prawns on the barbecue for a couple of minutes on each side.
Once barbecue is hot, grill some slices of aubergine until toasted and roasted
Serve on bed of yoghurt mixed with curry powder and scattered walnut pieces
Skinless, boneless chicken thighs
Mix the garlic and spices into the yoghurt.
Marinate the chicken in the yoghurt mix.
Barbecue for 45 mins until cooked.