Not much has been going on in the veg patch as time has been taken up with watering and picking, again. The raspberries are nearly over, the strawberries have finished. Now we are onto harvesting potatoes, runner beans and courgette/ zucchini by the bucket-load.
Also picked this week beetroot, broadbeans, cucumber, lettuce, rocket, spinach, first tomatoes, blueberries, blackcurrants, loganberries, boysenberries, jostaberries, redcurrants, onion, garlic.
Bad news is the birds are still being pesky. We have quite a few pairs of blackbirds taking up residence in the acre. They already stripped the morello cherry by sneaking under the netting and stripped a blackcurrant bush yesterday that got exposed. They are not very good at sharing…
Slugs and snails – touch wood – have not been trouble lately due to the hot dry weather but almost had a heart attack when I nearly stepped on a grass snake when I was locking up the other day.
And finally, celebrated my sister’s 20th with a homemade cake which I have to share because it has unicorns on it…
-Olive oil, for frying (a generous amount) -1 large onion, finely sliced -2 medium sized courgettes/ zucchini, grated -2 large garlic cloves, diced -500g tomato passata (you can use tinned tomatoes but passata gives this dish a better texture) -Handful of fresh oregano leaves -1tsp dark soy sauce -1 1/4tsp Lea and Perrins Worcester sauce -500g spaghetti, cooked -250g parmesan, grated -Runner beans, cooked, to serve
Fry the onion in the olive oil in a deep-sided dish. Add the courgette and continue to fry until the courgette is starting to turn crispy and the onions are golden brown.
Add the garlic followed swiftly by the passata and an extra cup of water. Stir.
Tear the oregano leaves and stir them in along with the soy sauce and the Lea and Perrins. Simmer for about 5 minutes.
Serve the sauce on top of cooked spaghetti with a handful of grated parmesan and some runner beans.
Phaseolus coccineus, known as runner bean, is a plant in the legume or Fabaceae family.
This species originated from the high altitude regions of Central America. From there it made its way to Spain then eventually spread throughout Europe. The runner bean is believed to have first been introduced to England in the 17th century by plant collector John Tradescant the younger. The runner bean plant was grown for nearly one hundred years in Britain as an ornamental until the pods were rediscovered to be edible by Philip Miller of Physic Garden in Chelsea. Runner beans are easy to grow and a staple vegetable in British cuisine. In the 1969 Oxford Book of Food Plants the runner bean is described as, “by far the most popular green bean in Britain”.
The knife-shaped pods are normally green. However, there are an increasing number of other climbing beans that are purple or yellow for a variety of colour. (Maybe in another post…)
Sow your runner beans in trenches filled with well rotted manure and compost. Sow the seeds indoors in deep pots of compost (tall yoghurt pots are ideal) with compost in April-May 2.5cm (1″) deep. Water well and place in a warm position and make sure the beans get plenty of light when they germinate. When the frosts have finished, plant the beans out into the prepared trench 25cm (10″) apart. Keep watered and protected from wind or too much sun by shading them in horticultural fleece. While you plant the beans out, stick a pole, such as a bamboo pole, next to each bean. Encourage them to climb up it as they grow upwards. Or sow outdoors May-July where they are to crop, 5cm (2″) deep, directly into finely-prepared, well-cultivated, fertile soil, which has already been watered. We often do some of each (as we love beans) – we start off with some indoors and add more outside when the weather warms up.
Over winter, do not pull your bean roots up. Leave them in the ground and cover with layers of thick horticultural fleece. The next season, the roots should re-grow and give you an early harvest of beans. This year we harvested beans from the roots of beans that we planted three years ago!
Harvest the beans July-October. Pick off the beans gently, trying not to damage the plant or the flowers (which will be pollinated by the bees and made into the beans themselves). Try not to leave the beans until they get too big. Once the plant believes that it has enough large beans formed, it stops trying to produce flowers and your harvest ultimately fails. At the height of bean picking, we are often harvesting craters worth of beans daily and have far too much to prepare.
To prepare beans for eating, I like to remove the tops (I don’t bother with the tails), string them if needed (but I prefer to harvest them before they need stringing) and to slice them in the bean grinder we have in out kitchen. I’m sure they are easy to buy on the internet, and are so worth it.
To cook them, bring a large pan of water to the boil and add the beans, turning the heat down to low. Leave to simmer for about 5-8 minutes, remove from the heat and drain.
To freeze beans, dip the beans in the boiled water for less than a minute, remove and plunge into icy cold water. Once they are completely cold, seal in a plastic bag and store in the freezer. This way, we often eat homegrown runner beans still on Christmas day.
Variations of runner beans we have tried are: ‘Moonlight’, ‘St George’, ‘Firestorm’, ‘Wisley Magic’
They are all yummy. Growing your own beans is so much nicer than buying them from a supermarket. I remember loving runner beans from my gran when she used to grown them for us when I was little, before I every tried gardening. It was so disappointing to try them from the shop. If you ever try to grow something green, runner beans are so worth it.
Runner beans contain vitamin K, folate, vitamin C and manganese. Legumes are a good source of fibre in general, and runner beans are no exception: 100 grams has 9 per cent of the daily RDA. And good fibre intake is essential for colon health, including maintaining healthy blood sugar and cholesterol levels. Runner beans are a great way to load up on vitamin A, with 28 per cent of your RDA in 100 grams. This essential nutrient is important for eye, skin, bone and tooth health. Lutein, zea-xanthin, and B-carotene are some of the antioxidants are found in runner beans. Zea-xantin is thought to be important for UV light-filtering functions in the eyes. The beans inside the runner bean pods can be cooked and eaten on their own. They’re a good source of vegetarian protein, 20g per 100g of dried beans.
Here are some recipes to try runner beans with:
Raw runner beans dipped in homous.
Boiled or steamed runner beans dressed in the juice of one lemon and tossed in sesame seeds as a side dish.
Favourite dinner: baked potato, baked beans, cheese and runner beans – Beans Means Heinz
Eaten with your roast dinner, a cooked pasta dish, like bolognese or lasagne, with your potato and sausages, even as a side to pizza they are amazing.
Anything you would eat peas with, beans go very well with as an alternative.
I adore runner beans. If I ever had to grow one green vegetable in the garden, runner beans would be it!
So I didn’t get a lot planted this year because I was away from home for a couple of months, but we did get the potatoes in and the beans are being harvested now – last year’s beans!
We left our bean roots in the ground rather than dig them up by accident three years ago. We grew other things in the same trench over the winter so it was heavily guarded with double portions of horticultural fleece that protected it from the frost. We were in awe when the next spring, our old beans grew back. Since then, we have tried to protect all of our bean roots that we leave in the ground. This year we have a few that have re-grown for their third harvest, we have more that our on their second, and my mum managed to sow a few extra this year in another trench while I was absent.
I have been enjoying delicious beans boiled for dinner almost daily for a week now. I had to of course have them as part of my favourite dinner of all time – Baked Potato, Cheddar Cheese, Baked Beans and Runner Beans.
Preheat your oven to 200C. Cut out slug damage (if homegrown potatoes) or prick holes in the potato, to let the steam escape while cooking. Bake the potato in the oven for an hour, I like to leave mine in for another half an hour so that the skin is really crispy.
Boil a pan of water and add the sliced runner beans, turning the hob down to a low flame. Remove from the heat after about 8 minutes, drain.
Heat the baked beans in a pan over a medium flame. Remove from the heat once hot.
Grate enough cheddar cheese to serve.
Remove your potato from the oven, cut in half and mash a generous amount of butter into each part. Add the runner beans and the baked beans to the side and sprinkle cheddar cheese over the top of the potato and butter.
A little late in the season, but if anyone has some blackcurrants they need to finish…
We were picking bundles of fruit this summer. Most of the raspberries and strawberries were eaten fresh or stored in the freezer for jam. The blackcurrants every year are stored in the freezer too before being made into jam too. You can eat blackcurrants raw, you can turn them into Ribena, but I find that they are far too sharp. But last year I tried eating this amazing concoction my mum made: stewing the blackcurrants with sugar and eating them with Greek yoghurt. The plain, yet creamy, yoghurt is a wonderful companion to the sharp yet sweet taste of stewed blackcurrants. It is absolutely delicious – and the stewed berries look beautiful.
Stewed Blackcurrants with Greek Yoghurt
-About 500g blackcurrants – Granulated sugar, to taste, start with 100g and add a little at at time – About 600g full-fat Greek yoghurt
Stew the blackcurrants but putting all of the fruit into a pan over a high heat, stirring with a wooden spoon.
Once the fruit starts to ooze liquid, add a little sugar at a time, stirring it in, until you have enough to taste sweet, but not too sickly, still slightly sharp. Leave to simmer for a few minutes until the currants have released enough liquid and are soft and squidgy.
Fill bowls with Greek yoghurt and spoon the stewed blackcurrants over the top. Serve.
Replace the blackcurrants with jostaberries or gooseberries.
Cherries are fleshy drupes (stone fruits). There are sweet cherries (Prunnus avium) and sour/acid (Prunus cerasus). The English word ‘cherry’ derives from the classical Greek through the Latin cerasum, which referred to the ancient Greek place name Cerasus, today the city of Giresun in northern Turkey in the ancient Pontus region.
The harvesting of cherries extends through most of Europe, western Asia and parts of northern Africa, and the fruit has been consumed throughout its range since prehistoric times. A cultivated cherry, as well as the apricot is recorded as having been brought to Rome from northeastern Anatolia, also known as the Pontus region, in 72 BC. A form of cherry was introduced to England at Teynham, near Sittingbourne in Kent (Kent cherries are the most famous in the UK) due to the orders of Henry VIII who had tasted them in Flanders. There were once vast numbers of cherries grown in the UK but the manpower shortages during the world wars started a slide that was exacerbated by cheaper imports. As a consequence, we have lost 95% of our cherry orchards in 60 years. However, cherry trees are becoming a major growing market in the Middle East, Europe, North America and Austrailia, Turkey being most productive producing 480,748 of sweet cherries in 2012 and 187,941 sour ones in the same year. In France since the 1920s, the first cherries of the season come in April or May from the region of Ceret, where the local producers send, as a tradition since 1932, the first crate of cherries to the French president. In Australia, the New South Wales town of Young is called the ‘Cherry Capital of Australia’ and hosts the National Cherry Festival.
Over the last few decades, plant breeders have succeeded in developing smaller self-fertile trees, ideal for our back gardens as it dispenses then need for giant ladders and endlessly extendable tools like lopers.
Our sweet cherry trees we bought last winter are:
‘Stella’: A self-fertile, Canadian bred variety producing large dark fruits with an excellent sweet flavour. Highly recommended and popular. Large fruit in a blood red hue. Very productive but sensitive to cold. Harvested from mid-July -August.
‘Sunburst’: A late season eating cherry which produces large almost black fruits. Supposed to be very productive. Self Fertile. Crops earlier than ‘Stella’, from mid-July.
‘Merchant’: A large black, red early-season cherry with a good flavour. Self-sterile – requires a pollinator for a crop.
‘Hertford’: Requires a pollinator, self-sterile. Black coloured fruit, crops late-mid summer.
The sour cherry tree we own and harvested from for the first time this year since we bought it last January 2015 (and is probably the most famous, popular brand of sour cherry to purchase) is the ‘Morello’. For 400 years it has been the people’s favourite. The ‘Morello’ is self-fertile too and very popular for pie-makers. Harvesting often happens from late-August onwards. Sour cherries have twice as much vitamin C as sweet varieties, the trees are more likely to be ‘laden’ and are happy to face north or east.
All cherries are a target for feathered friends but sweet cherry’s Latin name, avium does mean ‘for the birds’. Net your trees with insect-friendly netting as soon as you see fruit starting to form after the blossoms. We had a couple of sweet cherries on our ‘Sunburst’ and the birds found them too quickly this year. We only got to net the ‘Morello’ and fortunately enjoyed all of the harvest for ourselves.
Sweet cherries love full sun while sour cherries do not mind a shady spot. Cherry blossom tends to form early and can be susceptible to frost damage so be prepared to carefully fleece their delicate blossom or to grow them is a sheltered position. Do remove or peg up the fleece during the day time to allow the insects to pollinate the blossom. Cherries like fertile, well-drained soil. Plant cherry trees in a a hole you have dug and fed with very well-rotted manure, compost and Blood, Fish and Bone or Bonemeal. Gently put the tree in the hole, up to where the knob is on the trunk, no higher. Firm the soil in very well around it by stamping with your feet. For dwarfing root-stocks plant them 2.5m from each other, for large ones 6m. Once planted, water well through dry periods. Put a ring of well-rotted manure, Blood, Fish and Bone and a layer of mulch around them in late winter/early spring (around March) to fertilise these shallow-rooting trees and to set them up for the fruiting season ahead. Do not let the manure touch the trunks of the trees, give them some space or it will wither burn the bark or encourage growth at the bottom of the tree which you don’t want, you want it all to be higher up.
Prune and train cherry trees like you would for any other stone fruit in the summer months. Aim for a goblet shape. They fruit in clusters at the base of year old stems and older wood so limit pruning of freestanding cherries to taking out dead and diseased or crossing branches after you have harvested. The disease silver leaf is common amongst cherry trees and finds its way in most easily on pruned branches. This can be reduced by pruning in summer when the rising sap prevents this disease from taking hold. Sour cherry trees are pruned like sweet cherries until the third year. They crop along the length of stems that grew the previous year so cut out a good amount of the older wood that is unproductive and this removal will encourage new growth that will fruit the following year.
Cherries naturally thin their fruit, dropping excess they feel incapable of carrying so you will not need to do any thinning out as you would with apples, plums or pears which feels heartbreakingly difficult. Do net them when they grow or the birds will swoop in at the first sign or ripening.
Bacterial canker and silver leaf are two diseases to be wary of, other than root rots so do be wary not to over-water the trees who detest being too wet (useful for England, yes?). Blackfly or black cherry aphid is another possibility which I had on my cherry tree leaves last year. Try wiping them of if you can as they cause the leaves to curl and promotes fungal growth on the fruit. At the fruiting stage in June and July, the cherry fruit fly may try to lay its eggs in immature fruit, causing fungal infection in the fruit after a rain shower.
Cherries are usually ready for eating in the second half of the summer season, depending on the weather and type of cherry tree. Pick them by their stalks in fry weather. Be careful to avoid bruising the fruit as it is so delicate. Cherries may keep in the fridge for up to a fortnight by the flavour will deteriorate and it is best to eat your sweet ones as soon as possible and to either cook your sour ones immediately or to freeze them. There is no need to remove the stones – unlike plums, once frozen cherry stones come out really easily. When defrosting them, remove them from the freezer for a few hours before cooking them and leave them to drain all of the excess liquid through a sieve into a bowl or cup. This juice can then be drank as a cherry aide.
Cherries don’t have a particularly high nutritional content. Dietary fibre and vitamin C are present in moderate content while other vitamins and minerals each supply less than 10% of the Daily Value. Sour cherries have a high content of vitamin C and A than sweet varieties. Despite this, science has proved that eating cherries is very good for you. Studies published suggest that drinking cherry juice is as good as taking prescribed drugs for lowering blood pressure. People who drank 60ml of cherry concentrate, diluted with water, saw their blood pressure drop by 7% within three hours, according to scientists at Northumbria University. This was enough to reduce the risk of a stroke by 38%or heart disease by 23%. Tart cherries contain two powerful compounds, anthocyanins and bioflavonoids. cherry consumption reduces several biomarkers associated with chronic inflammatory diseases, like gout and arthritis. There is even some scientific studies implying that eating cherries can help memory loss, reducing the symptoms of Alzheimers. Cherries are a natural source of melatonin, a hormone that helps control sleep. Studies suggest that particularly tart cherry juice can help one with insomnia sleep.
As I said, we only harvested our ‘Morello’ sour cherries this year, no sweet varieties available for trying out. I froze a couple of small bags worth and have used one so far. There are plenty of yummy ways to eat sweet cherries raw: think mixing them in fruit salads, yoghurts, ice cream sundae toppings, chocolate fondue or alongside some cheese and walnuts in a salad for a starter or main meal. You would be surprised how many ways there are to use sour cherries that need to be cooked to be eaten. Clafoutis, a batter with cherries and a dash of kirsch thrown in makes a delightful French pudding my mum loves. Stew them with brown sugar to make a compote to eat for breakfast, dessert or as a snack, or even alongside trout, I have read of before. Or use the compost to mix into homemade ice cream to make cherry ice cream or mix in with yoghurt to make frozen cherry yoghurt. For my first adventure with our homegrown sour cherries, I went for the inevitable: cake.
Yoghurt cakes have an amazing texture and the slight sour taste really does accompany the cherries brilliantly, giving the cake flavour. Everyone was very complimentary at the result. I was a little stingy on how many cherries I used, 150g, but feel free to add in more. You can probably change the fruit as well. I can imagine blueberries, perhaps pears or plums or another stone fruit like apricots or nectarines being complimentary with the cake. I have used this recipe before with a bag of frozen cherries bought from Sainsbury’s a couple of years ago which did work after a long time of defrosting so it does not have to specifically be sour cherries, it can be sweet – sour will just give you that extra magic flavour.
Preheat the oven 180C. Grease and line a 20cm deep cake tin with baking parchment.
In a bowl, beat the butter and the sugar together until light and fluffy. In a separate bowl, beat the eggs together and then gradually add them to the butter mixture, whisking well to thoroughly combine them.
Mix in the Greek yoghurt followed by the flour and baking powder.
Pour the mixture into the cake tin and scatter the fruit on top (do not press them into the mixture otherwise they will sink to the bottom of the cake during the cooking process. Scattering them allows some to sink a little and some to remain on the top). Bake in the oven for 30 minutes or until a skewer inserted into the centre leaves clean. Leave the cake in the tin for a few minutes before turning out onto a wire rack to cool.
Serve in slices either plain, with a large dollop of Greek yoghurt, ice cream or cream. Store in an air-tight container for up to three days.
Cucumbers (Cucurbitaceae family, or gourd) originated from Asia where it spread over its borders around 4000 years ago, becoming eventually the fourth most widely cultivated vegetable in the world. Long, green cylinders that are on every shop shelf around the country, the cucumber is a strangely popular vegetable – strange because it is more fruit-like in its appearance and watery, cooling taste. It is the ultimate ingredient for a summer salad or a glass of pimms.
They originated in the wild in India. Around 2-3 millennia BC they started to be cultivated and infused into the rich Indian cuisine. It spread through trading with Middle Eastern and European countries.
The Romans embraced cucumbers heartily. Their ease at producing them made them popular amongst the nobility and lower classes alike – Emperor Tiberius declared he would eat a cucumber every day and during the summer months his gardens were tended just for vegetables and in the winter cucumbers were grown in moveable bed frames that were moved to expose the sun or illuminated with mirror-stones. In Rome, cucumbers were also used in the medical profession, over 40 various remedies included them. They were used to treat everything, from bad eyesight, scorpion bites, infertile women who wished for children were encouraged to carry them around their waists.
After the end of the Roman Empire, cucumbers decreased in popularity and it was not until the court of Charlemagne in the 8th or 9th century that cucumbers resurfaced. Cucumbers arrived in England during the 14th century where they were not popular until the mid-17th century. During the 18th century, the expansion of cucumbers across North America halted when several medicinal journals claimed that uncooked cucumbers and similar vegetables produced serious health risks. Discouraged by this theory, cucumbers were abandoned on the continent until the 19th century when their safety and nutrition was confirmed. In 2010, worldwide production of cucumbers was 57.5 million tonnes.
The cucumber is a creeping vine that bears cylindrical fruits. There are three types of cucumber: slicing, pickling and burpless. Cucumbers enclose seeds and develop from a flower and are botanically speaking classified as pepoes (a type of botanical berry, like courgettes I posted about previously). In this way they are very much like tomatoes and squashes (same family) as they are often also treated as vegetables.
Cucumbers are usually more than 90% water. This high water content means that they are low in most essential nutrients, the only notable one really being vitamin K, 16% of our daily recommended value.
Cucumbers can be difficult to keep healthy. They are fussy about temperature changes and like to be kept in a humid environment, watered well but not too much and they really do hate being potted on, they don’t like to be disturbed. They are also quite hungry little plants so remember to feed them every fortnight if possible. Common diseases include powdery mildew and cucumber mosaic virus (see Courgettes for more information about these two diseases). The worst pest is the sap-sucking red spider mite that attacks the foilage on the cucumber plants (and other greenhouse plants) which eventually causes a mottled look followed by death of the plant. Biological control is the only remedy as the mite is immune to most pesticides.
Cucumbers have been bred to remove their natural bitterness and most supermarket varieties have a watery, diluted taste and consistency. They can be pickled, cooked and eaten raw. They are perfect for salads or as side dishes, such as combining them with yoghurt alongside curries where their cooling taste takes the heat off spicy dishes. Once pickled they can be kept in the fridge for a few days but are recommended best eaten fresh (‘Letith’s Vegetable Bible’). You cannot freeze cucumbers successfully due to the high water content. If you have a glut and cannot eat them all, pickling or including them in a chutney is your best way of using them up and preserving them that little bit longer. If you ever do produce a bitter cucumber, try peeling the skin off, the inside should be fine.
Varieties I have tried: ‘Marketmore’ – Sow: February-April. Traditional, cylinder shaped, dark green produce with bumpy skin that smooths during growing. The skin has a stronger taste than shop bought ones but I quite like it; I find it more flavoursome. The taste is not bitter unless the watering is inconsistent. Do not remove the male flowers on this plant. Suitable for outdoor and indoor growing.
‘Crystal Apple’ – Sow: April-June. Suitable for indoor and outdoor growing, this plant produces yellow coloured balls – literally apple-shaped cucumbers. They have a lighter, crisper taste than ‘Marketmore’. They are gorgeous and quite small too if you want to eat a whole cucumber in one meal.
‘Passandra’ – Sow: February-April. A new type I am trying out this year. Cylinder shaped, light green, smooth skin. They are advertised as being disease resistant. They taste delicious and are my little brother’s favourite. They look a little more like the ones we have bought from Sainsbury’s and are a safe option for starting to grow your own cucumbers, especially if you are growing for a family. The ‘Passandra’ variety have been our most productive so far this year.
Sow indoors, 0.5cm (1/4 inch) deep, on edge, in pots of compost. I like to sow mine in tall yoghurt pots (think Yeo Valley yoghurt styled containers, tall ones that give the roots lots of space to grow). Puncture a hole in the bottom to let the water drip out so that the plant is not drowning). Water the plant well and place in a temperature of 21-24C (70-75F). When mine have germinated, I like to place them on a warm, sunny windowsill during the day time and keeping them on the floor at night-time when the temperatures dip. When the plants have grown 3-4 leaves, harden them off in slightly cooler conditions (I move mine to a cooler room in the house to begin with). Some varieties can be planted outside by the brave (I have tried and failed with ‘Marketmore’ last year, never again, I will stick to indoor growing after losing 11 plants over various months…) at 60cm (2 inches) apart. Otherwise, pot them on inside a greenhouse in large containers up to their lower leaves. Water well and stake them with canes to give the tendrils something to cling onto as they grow and climb. Give them a weak, liquid comfrey feed every couple of weeks to encourage the growth of new flowers and to keep them healthy. Once they start producing, don’t be tempted to leave all of the cucumbers on the plants to become ginormous. Keep picking them at a medium size and they will be encouraged to produce more fruit so that you get a constant supply over the harvest season. With any luck, you may be picking them from July to October.
There are plenty of ways to use a cucumber: add to any dish that requires a salad in circular discs, make cucumber sandwiches, cucumber and tuna and mayonnaise sandwiches, cheese and cucumber sandwiches, shred them and serve it in Chinese pancakes along with crispy duck and plum sauce, shred them and put them in a stir fry, the classic Greek salad, or as, I said earlier, add to yoghurt and eat alongside a curry – cucumber raita.
Matte Paneer Curry with Cucumber Raita
Paneer is an Indian cheese with a sort of rubbery texture that can be bought it most supermarkets. Do not be put of by its look, it tastes amazing and is my favourite curry. ‘Matte’ translates as ‘peas’. To make ‘Saage Paneer curry’, replace the peas with spinach (‘saage’ means ‘spinach’). For meat eaters, replace the paneer with some freid chicken and for a vegan replace with some cooked chickpeas. You can also replace the coconut cream or milk with about 100-200g ground cashew nuts – it just thickens the curry a little.
For the curry: – 1 large onion, finely sliced – Olive oil or ghee, to fry in – 1 tbsp mustard seeds – 1 tbsp nigella seeds – 1 tsp fenugreek seeds – Handful of curry leaves (if available) – 2 large garlic cloves, finely diced – 1/4 tsp ground cumin – 1/4 tsp ground coriander – 1/2 tsp Garam masala – 1tsp ground turmeric – 2x 400g can of tinned tomatoes – 225g paneer cheese – 250ml can/packet coconut milk or cream – 100g peas
For the cucumber raita: -1/2 cucumber – 200g Greek or natural plain yoghurt
To serve: – 300g brown or white basmati rice – Popadoms, chapatis, naan bread, or a mixture of all three – Mango, lime or tomato chutney – Shredded lettuce and other salad like chopped up tomatoes or plain cucumber, optional
Oil a large frying pan. Peel and slice the onion into thin strips and place in the pan. Heat for a few minutes until the onion turns golden brown before turning down to simmer. Add the mustard seeds, nigella seeds, fenegreek seeds and curry leaves, stirring in the ingredients to combine. Allow the contents of the pan to simmer for a few minutes to absorb the flavours.
Add the other spices: cumin, ground coriander, turmeric and garam masala. Stir in and leave to simmer for a few minutes to combine flavours.
Add the tinned tomatoes, stir in and turn the heat up to high. Add the coconut milk or cream and stir in again – this thickens the curry a little.
Cut the paneer cheese into small cubes. Add to the curry followed by the peas.
Once the curry has thickened slightly and the peas have cooked, turn it down to a simmer until you are ready to serve.
To make the cucumber raita: cut the cucumber into discs and then cut crosses through those discs to make 4 triangles. Put them into a large bowl and stir in the yoghurt until it is combined. Set aside until ready to serve.