🌶️ Spice Week

Method

1. Rinse 300g red lentils until water runs clear. Put in a pan with 1.2L water or veg stock, 1 tsp turmeric, ½ tsp salt. Bring to boil, then simmer 20–25 mins, stirring occasionally, until lentils break down to porridge consistency. Loosen with a splash more water if needed.
2. While the lentils cook, make the tarka: heat 3 tbsp ghee or oil in a frying pan. When hot, add 1 tsp cumin seeds and 1 tsp mustard seeds — they’ll pop. Add 1 finely sliced onion, fry 8 mins until deeply golden. Add 3 garlic cloves crushed, 3cm ginger grated, 1 finely chopped chilli (optional, skip for Hamish), 1 tsp garam masala, 1 tsp ground coriander. Cook 2 mins.
3. Stir tarka into the dahl. Taste — add more salt if needed. Squeeze in juice of ½ lemon. Scatter 10g coriander chopped.
4. Raita: grate ½ cucumber, squeeze excess water out. Mix with 250g Greek yoghurt, 10g mint chopped, ½ tsp cumin, pinch salt.
5. Warm 4 flatbreads on the dry pan or BBQ 30 seconds per side.

Serve with

Method

1. Heat 1 tbsp oil in a wide pan. Add the whole spice sachet from the Spice Tailor Keralan Coconut kit. Sizzle 30 seconds.
2. Add 1 finely sliced onion, soften 6 mins. Stir in 2 garlic cloves crushed + 2cm ginger grated. Cook 1 min.
3. Tip in 400g M&S diced sweet potato (pre-cut — already easy!) and the cooking sauce sachet from the kit. Add 1 x 400g tin chickpeas drained (pantry). Bring to a simmer.
4. Cover and cook 15 mins until sweet potato is just tender. Stir in juice of ½ lemon and check the seasoning. Scatter 10g coriander chopped.
5. Cook 250g jasmine rice per packet (pantry) and warm any leftover flatbreads from Tuesday.

Serve with

Method

1. Marinade — mix 3 tbsp olive oil + juice and zest of 1 lemon + 3 garlic cloves crushed + 1 tsp smoked paprika + ½ tsp chilli flakes (skip for Hamish portion) + 1 tsp salt. Toss with 400g peeled, deveined king prawns. Marinate 30 mins.
2. Light the BBQ for medium-high direct heat. Thread prawns onto skewers (metal or pre-soaked bamboo) — or use a grill basket.
3. Cook prawns 2 mins per side until pink throughout and lightly charred. They’re tiny — don’t walk away.
4. Cook 250g jasmine rice per packet (pantry).
5. Plate prawns over rice with Salad B alongside. Squeeze over extra lemon, scatter 10g coriander.

Serve with

Method

1. Marinade (mix Thu night): 200g Greek yoghurt + 2 tbsp curry powder + 1 tsp turmeric + 1 tsp garam masala + 1 tsp smoked paprika + 3 garlic cloves crushed + 2cm ginger grated + juice of 1 lemon + 1 tsp salt. Coat 900g boneless skinless chicken thighs. Refrigerate overnight.
2. Take the chicken out 20 mins before cooking. Light the BBQ for medium direct heat.
3. Shake excess marinade off chicken. Cook 6–7 mins per side, with the lid down where possible, until cooked through and lightly charred. Internal temp 74°C — juices run clear, no pink (Flo pregnant).
4. Couscous: cook 250g couscous per packet (you have some from last week — pantry). Fluff with a fork. Stir through 20g parsley chopped, 15g mint chopped, juice of ½ lemon, 2 tbsp olive oil, salt.
5. Make Salad A while the chicken cooks: dice 3 tomatoes small. Dice ½ cucumber. Finely slice ½ red onion. Toss with 15g coriander chopped, juice of 1 lemon, 2 tbsp olive oil, big pinch of salt. Refrigerate — use Fri / Sat.

Serve with

Method

1. Mix 400g lamb mince with 1 small red onion finely grated, 2 garlic cloves crushed, 15g mint finely chopped, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, salt and pepper. Shape into ~7 koftas around skewers. Chill 20 mins.
2. BBQ koftas over medium heat 4–5 mins per side, turning, until charred outside and cooked through — no pink (Flo pregnant).
3. Warm 6 pittas on the BBQ for the last 30 seconds per side.
4. Tzatziki (DIY from existing ingredients): grate ½ cucumber coarsely, squeeze out excess water. Mix with 200g Greek yoghurt, 1 garlic clove crushed, 10g mint chopped, salt, drizzle of olive oil.

Mezze spread

Salad B · Asian Crunchy Slaw · Make Monday

Use: Monday / Wednesday / Thursday. (Cabbage-based — keeps 4 days fine. Skip Tuesday — dahl + raita is self-contained.)

1. Shred ¼ white cabbage finely. Grate 2 carrots coarsely.
2. Slice 4 spring onions on the diagonal.
3. Dress: 2 tbsp rice vinegar (or white wine vinegar) + 1 tbsp sesame oil + 1 tsp soy sauce + 1 tbsp sesame seeds (pantry).
4. Toss everything with 15g coriander chopped, salt, pepper. Refrigerate covered. Stir before each use.

Salad A · Kachumber · Make Friday

Use: Friday / Saturday. Indian-style chopped salad — bright, sharp, cuts through curry and grilled lamb.

1. Dice 3 tomatoes small (around 1cm).
2. Dice ½ cucumber. Finely slice ½ red onion.
3. Toss with 15g coriander chopped, juice of 1 lemon, 2 tbsp olive oil, big pinch of salt.
4. Refrigerate covered. Best made fresh — but stays good Fri/Sat in the fridge.

Tuesday — no salad

Dahl + flatbreads + raita is a complete dish. Salad would crowd the plate. Use Wed/Thu instead.