Low Carb, Wheat Free Spaghetti Squash Turkey Bolognese……

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This picture is a disaster, but I assure you the recipe is not. This is a clean eating gem: low carb, gluten-free, dairy free, temple food of a comforting type at a time of year when temperatures are plummeting and feasting is just around the corner…..

We have recently changed our veg box supplier and to my delight the range of veggies has been welcome change, spaghetti squash wasn’t something I had had much experience with but the prospect of using it like actual spaghetti really wet my appetite. I was serving this up to sceptical kids so decided not to make a regular bolognese, so that comparisons were less likely to be drawn. Child one found it hard to get past the fact he wasn’t eating actual spaghetti, (why bother) but they all admitted it tasted good in its own right. My better half and I REALLY enjoyed it and in fact I would suggest it is as least as tasty……..

You will need (serves 4)

For the Spaghetti:

1 Spaghetti Squash, a pinch of salt and a drizzle of Olive Oil – pre-heat the oven to 180°C, half the squash having given it a quick wash and scoop out the seeds, sprinkle with the salt and oil, cover in foil and bake both halves in the oven for about an hour, remove the foil after about 30 minutes. It’s cooked when a knife inserted into the flesh meets little resistance.

For the Turkey Bolognese sauce: 400g Turkey thigh mince, 1 medium Onion, chopped, 1 clove of Garlic, crushed, Oil, pinch of dried Chilli Flakes, 1 tsp of Worcestershire Sauce, 1 tin chopped Tomatoes, 1/2 tomato tin of Water, any amount (within reason) of chopped veg such as Pepper, Peas, Courgettes and a handful of baby Spinach Leaves, Salt and Pepper.

So fry off the onion in the oil and once transparent add the garlic, chilli flakes and turkey mince. Stir around until the mince has browned and then add the Worcestershire sauce, tomatoes, water, and all the veg you are planning to use apart from the Spinach, stir around and simmer for 30 minutes or so. The sauce will keep of course until the squash is cooked. Once you are sure the squash is tender, remove from the oven, add the spinach to the sauce, season and stir around until the spinach wilts. (Add a splash of water if the sauce becomes too dry).

To serve, loosen the squash from the skin with a spoon/fork combo and fluff the squash up to shake out the individual strands. Divide between the pasta bowls and ladle sauce to over to taste. Serve with or without Parmesan.

I won’t leave it so long to post next time……..

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Tagine Inspired Shepherd’s Pie and Word about a Christmas Workshop

Just before we get into the nuts and bolts of a Moroccan style Shepherd’s Pie, I am going to make a little announcement:

For those who are resident in Wiltshire (realistically,) although anyone is welcome I am running my second ‘Decorate your own Christmas Cake Workshop‘ on the 14th December 2012. We won’t be tackling anything quite like this ‘Night before Christmas’ Cake just yet, but you will have something to wow your family.

It will begin at 9.45am and run through until around 3pm. Bring your own cake, un-iced, and your lunch. It will cost £25 plus the cost of the decorating ingredients, contact me via the messaging service in Facebook (see the side bar and click through).

Last year we managed this↓ (not sure why the background is so dark, perhaps it was about to snow!)

Anyway, on with the latest recipe. This is something concocted some years ago for Bonfire Night, the sweet heat seemed appropriate for such an event. I have always been a fan of Tagine, but find the soupy, stew-y nature of it a little unsatisfying in the depths of winter, so I came up with the following (serves 4):

You will need for the meat sauce:

800g Lamb Mince, 1 large Onion, 2 cloves of Garlic, crushed, Olive Oil, 2cm piece of fresh Ginger, grated, a pinch of Chilli Flakes, 2 tsp Paprika, 2 tsp Cumin, ½ Cinnamon stick or ½ tsp Ground Cinnamon, ½ Red Pepper, ½ Yellow Pepper (or a whole Pepper of one colour instead), 100g Ready to eat Apricots, roughly chopped, 1 tbsp Runny Honey, 2 tbsp Fresh Coriander or Flat Leaf Parsley Chopped, 2 tsp Tomato Puree, a slug of Red Wine (optional), Salt, Pepper.

For the Mashed Potato topping:

800g to 1kg of potatoes, peeled, boiled and mashed with butter, a tiny slug of milk, salt and pepper in the usual way.

Quite an ingredients list for this! But it is well worth it. Peel the potatoes and set them on the hob to boil and then simmer in salted water as usual. Keep and eye on them as you start the meat sauce, once tender, drain, add the butter, milk and seasoning and mash. You want quite a dry mixture, not too sloppy here as the meat sauce is quite saucy!

Meanwhile, fry off the lamb in a frying pan to remove the excess fat and heat the oil in a medium saucepan and fry the onion until transparent and soft, then add the garlic and stir round for a minute or two along with the ginger and chilli flakes. Transfer the lamb with a draining spoon to the onion mixture and then add all the other sauce ingredients apart from the fresh coriander or parsley. Add around 300ml boiling water until you have a sauce type consistency. Allow the whole lot to come to the boil and then simmer for 20-30 minutes whilst the potatoes are cooking. Stir the meat sauce from time to time and add a little more water as necessary so that the mixture does not dry out and towards the end of the cooking time add the fresh herbs, you want to maintain some liquid at all times.

Preheat the oven to 200°C/Fan 180°C, decant the meat sauce into an ovenproof dish and top with the potato, spread the topping around with the back of a fork to completely cover the sauce. Bake for 30-40 minutes until the topping has crispy tinges and you can hear or see the sauce bubbling underneath…..

This one in the picture was made with part regular, part sweet potato as the topping which is very good too.

Burgers with Hidden Vegetables!!!

Now I’m not pretending that this IS the answer to everyone’s prayers, nor am I suggesting that this idea is unique (I’m probably late to this party), but if you really need to entice kids to consume their 5 a day this would be an easy place to start.

I’m just going to jump straight in with this, any further talk about whether or not one’s kids eat veggies and how enthusiastically is totally unnecessary.

This makes around 5 or 6 depending how big your kids are; however don’t go too small if you are tempted as the veggie bits will then seem more prominent. Making burgers is very easy but if you really can’t bind the constituent parts by hand, you might struggle. So in a large bowl you will need:

400g lean minced steak, 1 slice of any bread whizzed up to make breadcrumbs, 1 medium carrot, grated,  1 medium courgette, grated and then pressed between kitchen paper towel to squeeze out the excess moisture (repeat this process 2 or 3 times), ½ tsp dried oregano, a large pinch of salt, a grinding of black pepper, a dribble of Lea and Perrins (optional) and 1 egg.

Combine everything with your hands, squeezing and mushing until thoroughly combined, then form into 5 or 6 burgers and arrange on a plate. Set aside for 5 or 10 minutes whilst the grill or BBQ warms up, you want it hot.

Cook as usual for 15-20 minutes or so, turning from time to time. Obviously check they are cooked through before serving.

The Kids were aware of the veg inclusion but keen to eat these nonetheless. Normally, if I try to pull this sort of stunt, I receive plenty of complaints that I am ruining a perfectly lovely tea/dinner/cake etc etc.

Tempted by a Tomatillo? Only if they are Curried.

Tomatillo? What’s that I here you cry… Well the official answer is the Mexican relative of a cape gooseberry and here are some examples:

Now I know they look under ripe and not very tempting, but after a couple of weeks of experimenting due to their arrival in our veg box, I think I might have the measure of them.

We started off trying them raw in a salad, always a good place to start I think. They are fairly hard and quite sour so whilst that was fine, we moved on to incorporating them in a guacamole style salsa to go with a chilli.

Now that worked really well: into a bowl combine some chopped avocado and equal quantities of chopped tomato and tomatillo. Mash together a little and add some chopped coriander and a little salt and pepper. The sourness of the tomatillos removes the need for lime juice.

Then last night I thought they might work well in a curry and so made my version of Cornish Chicken Curry. Cornish Chicken Curry!! What can be Cornish about Mexican fruits or Indian Curry. Ah well, Cornish Chicken Curry is by definition a dish of ‘using up stuff’ and what do we all have half a jar of in the fridge? A jar of curry paste, along with a few bits and pieces of veg which are looking long past their sell by date and the omnipresent store cupboard staple, a tin of tomatoes.

So this version of the curry went something like this (for 4): fry off a couple of smallish thinly sliced onions in a slug of oil for 5 minutes or so until soft and then add 2 cloves of chopped garlic, a sliced green chilli and 1 cm or 2 of grated fresh ginger. Stir all that around for 2 or 3 minutes, add some diced chicken (around 400-500g) and stir frequently until the chicken has coloured on all sides and then add a couple of tablespoons of curry paste, the tomato based ones work best like Balti or Rogan Josh. Add a diced pepper, 5 or 6 chopped tomatillos and any other veg you fancy, a tin of tomatoes and a cup of water, allow to come to the boil and simmer until the chicken and veg are cooked through. Season if required and serve with rice. The tomatillos again give a lovely sharp tang to the dish and do retain their form like peppers, a real winner.

Chicken curry essentially all looks the same so I haven’t taken a picture of that, but here’s the salad we tried: baby beetroot, potato, smoked salmon, samphire, dill and goat’s cheese. The tomatillos were superfluous frankly but the rest was nice enough. Top with a sprinkling of toasted flaked almonds.

Using Up Stuff Spaghetti

So we are finally off on holiday at the end of the week and the ‘using up stuff’ campaign is in full swing. Ridiculously enough at any given moment I seem to have enough food to last all four of us about a week (excluding bread and milk). I suppose if we were ever besieged or stranded in some way this is reassuring.

I’m going with a spaghetti dish as this is always the last carbohydrate item I am prepared to be without and everyone adores it. I have only relatively recently worked out how to make delicious creamy sauces to go with. I have no idea why, perhaps in my middle age I am more prepared to eat them so more motivated to get it right.

So here we go; this is a cream and blue cheese sauce base and I wouldn’t mind betting with the soft fruit season in full swing, odd half cartons of cream are lying around in most fridges right now!

Serves 2 so scale up for more, you will need: 250g Spaghetti, a handful of toasted Pine Nuts, some French Beans, topped and tailed, 6 tbsp Double Cream and 6 tbsp Milk, or 12 tbsp of Single Cream, 30g Blue Cheese (Dolcelatte, Danish Blue, Stilton), a rasher or 2 of Bacon, diced, 1 tbsp Garlic Oil, Black Pepper, Parmesan (optional).

Bring a large pan of salted water to the boil and add a dash of any oil. Once boiling add the spaghetti and the french beans and cook for the stated time and not a second more. (Spaghetti is cooked once a strand has just lost the ‘white’ uncooked center so test strands as you approach the end of the cooking time. If it is overcooked the spaghetti becomes spongy and soaks up the sauce too readily and it disappears. This is then problematic as the spaghetti then clumps and sticks together).

Meanwhile, in a small bowl, combine the cream, milk and blue chesse by mashing the cheese into the liquid, add some black pepper. Dry fry the pine nuts in a small frying pan over a moderate heat until toasted and remove to a plate, then cook the bacon in the garlic oil and remove to the plate with the  toasted pine nuts once cooked though.

Once the spaghetti and beans are cooked, drain and return to the saucepan, add the cream-cheese mixture and stir over a very low heat until the cream is heated through (probably less than a minute), add the bacon and pine nuts and toss with the spaghetti. Dollop out onto bowls and serve with grated parmesan and a little more black pepper if you wish.

I might get a chance to blog whilst I am away but I’m not sure, so if not, see you in a couple of weeks! Bon vacances tout les monde!!

Moussaka with Minimum Fuss

Finally.

We have the sort of glorious weather we have been anticipating for about two months. As luck would have it, this improvement coincided with a camping trip where a pre-prepared courgette cake courtesy of Nigella’s How to be a Domestic Goddess was eaten along with barbecued fish, chicken fajitas, french toast and butter bean dip. All good stuff as the omnipresent camping food of burgers and sausages were for once kept to a minimum.

The speed of the arrival of the heat wave is reminiscent of the process of taking a plane ride to the southern Med and the sudden rise in temperature engulfing you as the cabin doors are opened and you descend the plane’s steps.

Greece, a classic destination for such as phenomenon has been a favourite haunt of ours over the years and I adore their fabulous food and drink. Meze, stews, spinach pies, retsina; I love it all.

The most famous dish of all must be moussaka and traditionally, in this country if Delia Smith is to be believed, preparing such a dish is a long drawn out process and although there is no getting round making a white sauce and a meat sauce, I dont’ believe one needs to fry endless slices of aubergine for hours on end. I would also say this is a good candidate for a few hidden veggies.

So you will need (serves 4):

  • 500g Lamb Mince, 1 medium Onion, chopped, 1 stick of Celery, chopped, 1 carrot, grated, 1 Aubergine, roughly chopped, Olive Oil, 1 tbsp Tomato Puree, ½-1 tsp Cinnamon, 250-300ml Red Wine, ½ tsp of chopped Flat Leaf Parsley, Salt and Pepper and a grating of Parmesan.
  • 500g Potatoes
  • ½ to ¾ pint of White Sauce made using 40g of butter, 40g of plain flour, ½ to ¾ pint of milk, a grating of nutmeg, salt and pepper

By way of preparation, cut potatoes into large chunks and boil until soft, drain and set aside meanwhile fry off the lamb mince in a frying pan and put the roughly chopped aubergine in a colander and sprinkle with a little salt and leave in the sink to catch any moisture released.

To make the meat sauce, fry the onion in a slug of olive oil and once transparent, add the celery and carrot and any other chopped veg you wish to add such as courgette and red pepper. Cook gently for 5-10 minutes and then add the drained lamb mince, the aubergine, tomato puree, wine, cinnamon, parsley and around 200ml of just boiled water so the consistency is not too dry. Stir around, bring to the boil and allow to simmer, stirring occasionally, whilst you make the white sauce.

White sauce for anyone who needs reminding: over a moderate heat melt the butter and once completely liquid, add the flour and stir to form a paste. Cook for a minute or two and then away from the heat gradually add the milk, stirring well between each addition until you have a smooth sauce the consistency of single cream. Return to the heat and stirring all the time allow it to come up to boiling and simmer for a minute or two. Add the salt and pepper and the nutmeg, stir, and leave off the heat.

Meanwhile, roughly chop about a third of the now cooled potatoes and add to the meat mixture and check the seasoning adding salt and pepper to taste. Thickly slice the rest of the potato.

Preheat the oven to 200°C/Fan 180°C. Into the bottom of a medium-sized oven to tableware dish, smear a spoonful of white sauce and then add a layer of potato slices. Pour in the meat sauce (don’t add all the liquid if it seems very liquidy, but you do want some), then another layer of potato and spread over the white sauce to cover the top. Grate a little parmesan cheese as a final flourish and then bake for 35-45 minutes until the top is crispy and brown and the filling is bubbling.

Delish, particularly, served with a greek salad.

More from the Unloved Vegetables: Broad Beans pep up a Ham and Watermelon Low Carb Lunch

It’s the end of term this week and as fate would have it the work load has increased to celebrate. Hmmm….

I have been up to my elbows in melting moments, photogenic cupcakes and Sleeping Beauty↓

However I’m not eating any of this and in fact the recent cream fest has led to a week or so of obsequious eating, and I am happy to share.

The following was absolutely delicious and uses a very unloved vegetable: the broad bean. I have to say I’m not keen on them ‘skin on’ so my advice is to pop them out of the skins once cooked and cooled a little. This does not remove all the bitterness but makes a surprising difference!

Based on the classic ham and melon Italian antipasta dish, you will need for 1 serving: a thick slice of Watermelon, a handful of cooked Broad Beans, skinned, some Feta Cheese, diced, a couple of slices of Parma ham or prosciutto crudo, Mint, chopped, a sprinkle of Pumpkin Seeds, toasted, Lemon Dressing made with 3 tbsp of extra virgin olive oil, 1 tbsp lemon juice, salt, pepper, a pinch of sugar).

Start off by expelling some of the pips from the melon, just the big ones, and then using a pastry cutter (around 5cm in diameter), stamp out two or three circles, arrange on the plate, then arrange the ham, shredded roughly, feta cheese, broad beans, mint, and toasted pumpkin seeds. Drizzle over the dressing and you are ready to go. I added a couple of diced cold new potatoes I had lying around as well and it all looked like this:

Despite the work load, roll on the summer holidays…

N.B. You can buy conservative slices of Watermelon in supermarkets and unless you are very keen on the stuff I suggest you seek out these.

Mediterranean Chicken Stew

Quite honestly this could be called Mediterranean Hunter’s Stew as rabbit would work just as well, almost better perhaps, in terms of authentic-ness. These hearty tomato based dishes are fabulous and with the very average weather we are having here, just the job.

This one is adapted from a Jamie Oliver recipe which features in his book: Jamie’s Italy. But the basis of it can be found in any substantial book on Italian food or French for that matter. On the subject of Jamie Oliver, I am a fan of his recipes, preferring the earlier stuff (The Naked Chef) and the travel writing. He feels as bit overexposed to me at the moment, but I love his energy and the endless stream of ideas that he acts upon.

Serves 6

2 kg of Chicken pieces, preferably on the bone and skin on, Salt and Pepper, 8 Bay Leaves, 2 Sprigs of Rosemary, 2 Cloves of Garlic, peeled, ½ bottle of Italian, French or Spanish Red Wine, Flour, Olive Oil, 6 Anchovy Fillets, a tin of Fragata Lemon Stuffed Olives, 2 tins of Tomatoes ultimately chopped, zest of a Lemon, 2 small or 1 large Fennel Bulb, sliced, 5-10g dried Porcini Mushrooms, soaked for 20 minutes in boiling water.

OK, so a least an hour before you plan to start cooking this marinate the meat in a large bowl with the wine, seasoning, bay leaves, rosemary and garlic. Cover and pop in the fridge.

  • Preheat the oven to 180°C/Fan 160-165°C. Drain the chicken, retain the marinade, and pat dry with kitchen paper. Place on a plate and sprinkle with flour to absorb any residual liquid.
  • In a large casserole (Le Crueset) add 2-3 tbsp of Oil and fry off the meat pieces, a few at a time, over a moderate heat until lightly browned on the surface all over, transfer to a new plate before adding the next batch to the pan.
  • Once all the pieces are browned add a little more oil to the casserole and gently fry the fennel slices for a minute or two and then once they are tinged brown at the edges, return the meat pieces  to the casserole along with the marinade, anchovy fillets, olives, tomatoes, and the soaked but drained porcini mushrooms.
  • Bake in the oven for 1 ½ hours for the chicken, but if you are adventurous enough to try rabbit it may take up to 2 hours.
  • When you think you are nearly done, remove from the oven, skim off any fat and remove the bay leaves and rosemary sprigs. Then check the seasoning and add the lemon zest. Return to the oven for 5 more minutes.

Serve with bread and salad, beans or Jacket potatoes. Yummy.

Fragata Olives are the tins of olives from Spain which are readily available in supermarkets, but any olives will do, a good handful.

Peto Garden Risotto

The Gardens at Iford Manor were designed by Harold Peto. Harold Peto was strongly influenced by Italian gardens he had visited. I adore anything Italian. Therefore, I love the gardens at Iford Manor. Luckily for me Iford Manor is literally down the road.

I took some pictures on Easter Sunday, so around a month ago. Here are some of the best, it’s the easiest place to photograph, picturesque barely covers it but the light was as flat as a mill-pond so I’ve done what I can in Photoshop.

First off the architectural ones:

I like the strange leaded lights and the shadow the branch produces

Gorgeous embellishments

Loving the Loggia

The overriding smell was that of wild garlic that grew in such abundance that it flowed like a river in places and so that got me thinking about risotto as a perfect use for it.

Both wild garlic leaves or wet garlic which is like a giant spring onion can be used in following recipe and the flavour is subtle here not punchy, sharp and leaving you reaching for the mints.

Butternut Squash and Garlic Risotto (serves 2)

As is usual with these things begin by bringing 600ml of vegetable stock (use a stock cube) to simmering point in a saucepan on the back of the hob and then fry off a small to medium finely chopped onion in a large heavy bottomed saucepan with a couple of tablespoons of olive oil. Once transparent, add a sliced wet garlic bulb (prepare as you would a spring onion) if using and a finely chopped stick of celery. Stir that around for a minute or two and then add 200g of Arborio or Carnaroli risotto rice and stir again to coat the rice with the oil. Add a slug of white wine if you wish and then begin adding a ladle full or two of stock and stir regularly as the liquid is absorbed. Add half a chopped medium-sized butternut squash and some more stock and keep stirring regularly again until the liquid is absorbed. Continue adding stock and stir repeatedly for 10 – 15 minutes until the rice is almost tender. If using wild garlic leaves, you will need a good handful, washed and roughly chopped, add these now and allow to wilt. Grate in a little parmesan cheese and a knob of unsalted butter and continue to stir until everything is combined and melted. Check the seasoning and serve in bowls with additional parmesan grated over and a little black pepper.

If you feel you need to make this a little more substantial: chopped bacon can be added with the celery, shredded, cooked chicken towards the end of the stock absorption process (check it is piping hot before serving) or steamed purple sprouting broccoli can be laid on the rice once cooked. A multitude of options to suit.

Back to a few more pictures:

They hold Opera and Jazz concerts here on barmy summer evenings. Idyllic… Check Iford Arts link for details.

Biryani for Beginners

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It is still the Easter School Holidays. The kids are at home and so there isn’t much time for a finely honed blog post.

I thought I might try the quick post function.

I cannot profess to be an authority when it comes to making curry. Friends and family seem to own books on the subject with words in the title like ‘Bible’. The only curry recipe book I have at home features in the picture above and is called ‘Let’s eat Indian at home’! For ages I thought it was more snappily entitled ‘Let eat Indian tonight!’ It’s in a series; one could be eating Italian, Mexican or Chinese instead. I can’t say I even follow the recipes that closely, just absorbing a feel for what ingredients and spices are necessary to distinguish my saags from my bhunas. I don’t seem to have the time for the full recipes either so usually invent and as usual that is what happened last night.

My Biryani worked out very well though, I knew what I was aiming for in principle but in the end I don’t think this is authentic in any way as I went entirely off-piste in construction. Like with all these things it is a bit of a effort, a 2-stage process, but surprisingly quick as well. This serves 4.

So there are 2 parts to this, a tomato and spinach sauce and the biryani. I will list the ingredients out as we go along but the biryani can optionally include 30g each of soaked sultanas and toasted flaked almonds. Therefore, if using, before you even get to the tomato sauce you need to soak the sultanas in a bowl of boiling water.

Stage One – The Tomato Sauce

¼ medium Onion, chopped, 1 tbsp flavourless Oil, crushed clove of Garlic, good pinch Chilli flakes, ½ tsp ground Ginger, 1 tsp ground coriander, 1 tsp ground cumin, pinch of Asafoetida, 1 red pepper, sliced, 1 tin of Tomatoes, chopped, or ½ tin of Passata, a handful of Spinach leaves, roughly chopped, 1 tsp chopped Mint, salt and pepper.

Heat the oil in a saucepan and add the onion, fry over a moderate heat until transparent and tinged brown round the edges, add the garlic, stir round for 30 seconds or so, add all the spices and stir again for another 30 seconds. Add the pepper, coat with the oil and spices and then add the tomatoes or passata, season, cover and simmer gently, stirring occasionally whist you make the biyani. If using passata you may need to slacken the sauce with recently boiled water from the kettle to prevent it from drying out.

Stage Two – The Biryani

350g Basmati rice, 800ml just boiled water, some left over roast lamb or chicken if you wish, chopped, ¾ Onion, sliced, 2 tbsp flavourless Oil, crushed clove of Garlic, 1 tsp finely chopped Ginger or ½ tsp of ground, pinch of Chilli flakes to taste, 1 tsp ground Coriander, 2 tsp Cumin, 1 tsp Turmeric, pinch of Garam Masala, 4 or 5 Mushrooms, sliced, juice of 1 Lemon, good handful of frozen Peas, salt and pepper, optionally 30g each of flaked Almonds, toasted and the soaked Sultanas, fresh Coriander to serve if you have it.

Preheat the oven to 180°C/Fan 165°C. In something like a Le Creuset casserole, heat the oil and fry the onion again gently until tinged brown round the edges, then add the garlic, ginger and spices except the Garam Masala and fry again for a minute or so, add the meat, if using, and mushrooms and coat in the spices. Then add the rice and again coat in the spices and cook for a minute stirring continuously. Add 600ml of the boiled water, stir again to combine and once the liquid is bubbling, season, cover and pop into the oven for 15 minutes. Whilst that is cooking, toast the flaked almonds in a frying pan without oil over a moderate heat, shaking the pan frequently. This only takes a minute or so then remove from the heat and set aside. Drain the sultanas and set aside too.

Once the 15 minutes is up take the casserole out of the oven, stir the rice mixture which should look pretty much cooked, add the peas, lemon juice, Garam Masala and remaining 200ml of recently boiled water, stir through and return, covered, to the oven for 5 more minutes.

Add the mint and spinach to the tomato sauce and stir through until the spinach is wilted. Check the seasoning.

Once the 5 minutes is up, remove biryani from oven, fork through and add the almonds and sultanas if using. Sprinkle with fresh coriander.

Serve a bed of the biryani with a garnish of tomato sauce on top.

The kids coped fairly well with this, obviously you can tailor the chilli heat to suit and leave out almonds and sultanas to give a more child-friendly spicy rice dish which would be enjoyable on its own. Ours really liked the rice; the tomato/spinach sauce – not so much!

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