A touch of spice
Give your Sunday roast a flavour makeover with some delicious Indian spices.
Be as bold as you dare with the chilli, or keep it subtle for real family appeal
Bombay roast chicken
A wonderfully vibrant flavour-packed dish. Add as much heat as you – and your guests – can stand! Ready in 1 hour, 40 minutes plus marinating
1 large free-range chicken (about 2.4kg) 2 red onions, cut into wedges
For the marinade: 200ml chicken stock 2 tsp cumin seeds, lightly ground 4 garlic cloves, crushed 2 tsp salt 1 tbsp grated ginger 2 red chillies, chopped 1 tsp ground coriander 1 tsp ground turmeric 1 tbsp tomato purée juice ½ lemon 3 tbsp natural yoghurt
To serve: fresh coriander lemon wedges natural yoghurt mango chutney poppadoms
1 To make the marinade, combine all of the ingredients and set to one side. Slash the legs and thighs of the chicken, spoon over the marinade and, using your hands, spread all over the chicken. Place in a large food bag or on a plate and cover and chill to marinate for a couple of hours or overnight.
2 Preheat the oven to 180°C/160°C fan/Gas 4. Place the onions in the bottom of a roasting tin and place the chicken on top. Pour the marinade around and roast for 1 hour, 30 minutes, basting occasionally until cooked through. Allow to rest for 20 minutes. Scatter over coriander and serve with the red onions, lemon wedges, yoghurt, mango chutney and poppadoms.
Try this… This marinade works equally well with chicken thighs and drumsticks. Simply go for about 2kg in total and roast for around 45 minutes, turning occasionally until cooked through
Coriander roast cauliflower
Feel free to go for your favourite spice combo for this one, ready in 45 minutes
50g butter, melted 2 tbsp olive oil 1 tsp paprika good pinch chilli powder ½ tsp garlic granules 1 tsp coriander seeds, crushed 1 large cauliflower, broken into florets 3 tbsp roughly chopped coriander
1 Preheat the oven to 200°C/180°C fan/Gas 6. Place the butter, oil and spices in a large bowl and season. Add the cauliflower and combine until coated in the buttery mix.
2 Tip into a roasting tin, add a splash of water and loosely cover with foil. Roast for 15 minutes, remove the foil and then roast for a further 15-20 minutes until tender and lightly charred. Scatter with the coriander and serve.
Mustard seed greens
Give your greens the VIP treatment with this wonderfully aromatic butter, ready in 15 minutes
1 tbsp rapeseed oil 25g butter 1 tsp yellow mustard seeds 2 garlic cloves, bashed
400g tender kale or young leafy cabbage, tough stems removed
Place the oil, butter, mustard seeds and garlic in a large frying pan and gently warm for 3 minutes until the seeds crackle and the garlic is softened. Add the leaves and a splash of water. Cover and cook for 4 minutes. Remove the lid and cook for 2 more minutes. Season and serve.
Turmeric roast potatoes
These crisp, golden potatoes are a dream with any curry or roast, ready in 1 hour, 15 minutes
2kg Maris Piper potatoes, cut into large chunks 75ml rapeseed oil 1 tbsp turmeric 1 tsp black onion seeds 2 garlic cloves, bashed
1 Preheat the oven to 200°C/180°C fan/Gas 6. Cook the potatoes until just tender on the outside. Drain well and shake up a little bit in the colander to fluff up the outside. Add the remaining ingredients and season very well.
2 Tip everything into a roasting tin and stir and shake until completely coated in the oil. Roast for 50 minutes to 1 hour, turning occasionally
Spiced root mash
A simple way of pepping up any mash, ready in 20 minutes
400g potatoes, cubed 400g carrots, peeled and sliced 4 tbsp natural yoghurt For the spice butter: 50g butter 1 tbsp rapeseed oil 1 tsp cumin seeds, lightly crushed good pinch chilli flakes 8 curry leaves
1 Cook the potatoes and carrots separately in water until tender. Drain and tip both into one large pan. Add the yoghurt, season and mash together.
2 To make the spice butter, place the butter and oil in a medium saucepan, heat through until bubbling, then add all the spices. Fry for 2 minutes until fragrant, then remove from the heat. Spoon the mash into a warmed bowl, pour the butter over the top and serve.
Berries with sweetened strained yoghurt
Straining the yoghurt is a cinch and gives a lovely thick rich consistency, ready in 10 minutes plus overnight chilling
600g full-fat natural yoghurt 25g icing sugar 200g raspberries 1 pomegranate 2-3 tbsp runny honey 25g pistachios, roughly chopped
Line a fine sieve with kitchen paper or clean muslin and spoon the yoghurt into it. Set over a large bowl and place in the fridge for 8 hours or overnight. Tip the thickened yoghurt into a bowl and stir in the icing sugar. Divide among 6 bowls and top each with raspberries, pomegranate, honey and pistachios.
With baking and sweet treats top of the recipe searches right now, we rustled up some of our favourite desserts and puddings for you to enjoy creating – and eating!
KNOW HOW… Don’t throw away the whey that drains off the yoghurt – it’s full of calcium and can be added to smoothies
All recipes by Catherine Hill and serve 6.
Photos by Terry Benson