Ingredients

• · 4 chicken breasts or thighs, boneless
• · Salt + black pepper
• · Plain flour (for coating)
• · 2 eggs, beaten
• · Panko breadcrumbs (for coating)
• · Oil spray
• · 1 large onion, sliced
• · 1 carrot, chopped
• · 1 medium potato, chopped
• · 2 garlic cloves, minced
• · 1 tsp fresh ginger, grated
• · 2 tbsp curry powder
• · 1 tbsp tomato paste
• · 500ml chicken stock
• · ½ apple, grated
• · 1 tbsp soy sauce
• · 1 tsp honey (optional)
• · Cornstarch slurry to thicken if needed
• · Steamed rice and shredded cabbage to serve

Instructions

1. 1.Cook onion in oil until soft. Add carrot and potato, cook 3 min.
2. 2.Add garlic and ginger, cook 30 sec. Add curry powder and tomato paste, cook 1 min.
3. 3.Pour in stock. Simmer 10–15 min until potato is very soft.
4. 4.Stir in grated apple for the last 3 min. Blend until smooth. Season with soy sauce. Adjust thickness with cornstarch slurry if needed.
5. 5.Season chicken. Coat in flour, then egg, then panko.
6. 6.Spray both sides with oil. Air fry at 200°C for 12 min flipping halfway. Rest 2–3 min then slice.
7. 7.Plate rice and sliced katsu. Pour curry on the side to keep the crust crisp. Add shredded cabbage and a wedge of lemon.

Ingredients

• · 500g minced beef
• · 1 small onion, grated
• · 1 tsp allspice
• · ½ tsp cinnamon
• · ½ tsp black pepper
• · Salt to taste
• · 2 tbsp olive oil
• · 1 large onion, sliced
• · 400g crushed tomatoes or passata
• · 200ml beef or chicken stock
• · 1 tbsp tomato paste
• · 1 tsp pomegranate molasses
• · 2 medium potatoes, cubed
• · Toasted pine nuts to garnish
• · Fresh parsley to garnish

Instructions

1. 1.Mix minced beef with grated onion, allspice, cinnamon, pepper and salt. Roll into small meatballs about the size of a walnut.
2. 2.Sear meatballs in olive oil over medium-high heat until browned all over. Remove and set aside.
3. 3.In the same pan, cook sliced onion until golden, 8–10 min.
4. 4.Add tomato paste and cook 1 min. Add crushed tomatoes, stock, and pomegranate molasses. Stir to combine.
5. 5.Add potatoes and nestle meatballs back in. Cover and simmer on low 25–30 min until potatoes are tender and sauce is rich.
6. 6.Garnish with toasted pine nuts and parsley. Serve with vermicelli rice.

Ingredients

• · 500g minced beef
• · 1 large white onion, finely diced
• · 1 large carrot, finely diced
• · 2 celery stalks, finely diced
• · 2–3 garlic cloves, minced
• · 50–100g turkey salami, finely chopped
• · 1–2 tbsp olive oil
• · 1–2 tbsp butter
• · 1–2 tbsp tomato paste
• · 120–240ml red wine
• · 120–240ml whole milk
• · 400–700g crushed tomatoes or passata
• · 1–2 bay leaves
• · Pinch of freshly grated nutmeg
• · Salt + black pepper
• · Parmigiano-Reggiano to serve

Instructions

1. 1.Finely dice onion, carrot, and celery. Mince garlic.
2. 2.Sweat onion, carrot, and celery in olive oil and butter over medium heat with a pinch of salt until very soft and sweet, 8–12 min. Add garlic last 30 sec.
3. 3.Add turkey salami and cook 2 min. Increase heat to medium-high, add beef and break it up. Cook until liquid evaporates and deep browning develops, 8–12 min.
4. 4.Add tomato paste and stir into the meat. Cook 2 min.
5. 5.Pour in red wine and scrape the bottom. Simmer until fully absorbed.
6. 6.Pour in milk and simmer until fully absorbed.
7. 7.Add crushed tomatoes, bay leaves, and nutmeg. Stir well. Reduce heat to lowest setting.
8. 8.Simmer uncovered for at least 2 hours, stirring occasionally. Add a splash of water if it gets too dry. The longer it goes the better.
9. 9.Remove bay leaves. Season to taste. Serve over pasta with plenty of Parmigiano.

Ingredients

• · Bone-in chicken pieces (750 g)
• · Plain yogurt for marinade (90 g)
• · Turmeric (three quarter tsp)
• · Ground cumin (1 tsp)
• · Ground coriander (1 tsp)
• · Garam masala (1 tsp)
• · Chili powder (quarter tsp)
• · Salt (1 tsp)
• · Neutral oil (2 tbsp)
• · Whole cloves (3)
• · Bay leaf (1)
• · Cinnamon stick (half)
• · Green cardamom pods, lightly cracked (3)
• · Onion, finely chopped (1.5)
• · Garlic cloves, minced (3)
• · Fresh ginger, grated (1 tbsp)
• · Tomato chopped or 2-3 tbsp passata (half small)
• · Plain yogurt for base (30 g)
• · Hot water (200 ml)
• · Fresh cilantro to serve

Instructions

1. 1.Score chicken with deep cuts. Mix marinade yogurt with quarter tsp turmeric, half tsp garam masala, quarter tsp chili powder, half tsp salt. Coat and marinate at least 1 hour.
2. 2.2
3. 3.Heat oil over medium-low. Toast whole spices: bay leaf 20-30 sec, cinnamon 15-20 sec, cardamom 15 sec, cloves 10 sec.
4. 4.3
5. 5.Add onion with a pinch of salt. Cook over medium until deep golden brown, 15-20 min.
6. 6.4
7. 7.Add garlic and ginger, stir 1 min. Add remaining spices. Cook 1 min.
8. 8.5
9. 9.Add tomato/passata and cook 5-7 min. Temper base yogurt: spoon 2 tbsp hot masala into yogurt, mix, then pour back into pan on low. Cook gently 3-4 min until oil separates.
10. 10.6
11. 11.Increase to medium-high. Add marinated chicken and sear 6-8 min until marinade dries.
12. 12.7
13. 13.Lower heat, cover and rest 3-4 min. Meanwhile heat the water separately.
14. 14.8
15. 15.Add just enough hot water to partially cover chicken. Bring to a boil then simmer covered 35-45 min until tender.
16. 16.9
17. 17.Uncover and simmer 5-10 min to reduce. Taste and adjust. Garnish with cilantro.