To all of you who came along to cookery club we just want to say a BIG thankyou. You have made this semester very memorable. We will miss you so much.

Claire, Ian and Linda xxx

Sagg Aloo

This take on an Indian potato and cauliflower curry is a brilliant meal to make on the cheap and perfect for cold days.


For the roasted cauliflower

For the vegetable curry

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. For the cauliflower, break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper, mixing until well combined. Roast for 20 minutes, or until golden-brown and tender.
  3. For the vegetable curry, heat the or oil in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent.
  4. Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices.
  5. Add the tomatoes, spinach leaves, sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes, stirring occasionally.
  6. Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste.
  7. To serve, remove and discard the whole green chillies. Serve the curry with naan breads.

Lamb with Coriander

Coriander works very well in this dish as its fresh and clean taste revives the deepness of the lamb.

Serves 8



5 tablespoons oil

2 large onion – finely sliced

4 garlic cloves – finely chopped

2 cups of canned chopped tomatoes

1 teaspoon of ground turmeric

2 tablespoon fresh ginger – finely chopped

4 green chillies – finely chopped

3 teaspoon salt

8 teaspoons of garam masala

4 large bunches of fresh coriander

2lb of lean boneless lamb – cubed


  1. Heat the oil in a large saucepan and add the onion and garlic. Fry until golden brown.
  2. Turn the heat down and add the tomatoes, turmeric, ginger, chillies, salt and garam masala. Stir well and add 1 cup of boiling water. Add the coriander. Cook until the mixture has become shiny and the oil separates.
  3. Add the lamb and stir fry for 5 minutes.
  4. Add 2 cups of boiling water and stir well.  Cover and simmer on a low heat for 30-40 mins or until the lamb is tender and a thick sauce remains.

Serve with yoghurt and Naan breads.

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