New Classics. Marcus Wareing

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CAULIFLOWER BHAJIS WITH MANGO AND CORIANDER YOGHURT

      A bhaji is an Indian fritter, typically made with onions and loads of spices. I have used cauliflower along with the onion, as it gives the bhajis a slight nuttiness. The sweet, slightly spiced yoghurt is a great accompaniment, too.

      Serves: 4 as a starter (makes about 16 bhajis)

      Preparation time: 25 minutes

      Cooking time: around 50 minutes

      25g butter

      2 onions, finely sliced

      1 cauliflower, grated (a box grater works well)

      1 green chilli, deseeded and finely diced

      3 tbsp chopped coriander

      1 egg

      125g chickpea flour

      ½ tsp baking powder

      vegetable oil, for deep-frying

      sea salt and freshly ground black pepper

      FOR THE SPICE MIX

      1 tsp ground turmeric

      1 tsp cumin seeds

      ¼ tsp coriander seeds

      ¼ tsp black mustard seeds

      ½ tsp garam masala

      FOR THE MANGO AND CORIANDER YOGHURT

      2 tbsp mango chutney

      1 tbsp finely chopped coriander

      ½ tsp nigella seeds

      1 tsp sriracha sauce (hot chilli sauce)

      100g Greek yoghurt

      Melt the butter in a medium frying pan over medium-high heat. When hot, add the onions, season with sea salt and cook for about 5 minutes, then reduce the heat to medium and cook for a further 30 minutes, stirring frequently, until the onions are golden and caramelised. Add the grated cauliflower and cook for a further 4 minutes.

      To make the spice mix, toast the ingredients in a small dry frying pan over medium heat until fragrant and the mustard seeds begin to pop. Remove from the heat and grind to a powder in a spice grinder or pestle and mortar.

      Place the onion and cauliflower mix into a large bowl. Add the spice mix and mix well. Mix in the chilli, coriander and egg. Add the chickpea flour and baking powder and fold gently to just combine. Season with a pinch of salt and pepper.

      To make the mango and coriander yoghurt, whisk all of the ingredients together in a bowl and season to taste.

      Pour enough vegetable oil into a deep-fat fryer or large, deep saucepan to come up to 6cm and heat it to 160°C. Carefully place spoonfuls of the bhaji mix in the hot oil and fry in batches for 3–4 minutes until deep golden and crisp. Remove with a slotted spoon and transfer to kitchen paper, to soak up any excess oil. Season with sea salt and serve with the yoghurt.

THAI VEGETABLE CURRY

      This is my take on classic Friday night comfort food. Making your own curry paste really enhances the flavour of any curry, so I really recommend giving it a go. Using two chillies does create a spicy sauce, so if you prefer less heat then stick to just the one. You can find coriander with its roots intact at Indian grocers or specialist grocers, though if you can’t find it, regular coriander (just the leaves and stems) will do just fine.

      Serves: 4

      Preparation time: 20 minutes

      Cooking time: around 50 minutes

      2 tbsp vegetable oil

      4 tbsp fish sauce

      15g palm sugar

      400ml coconut milk

      400ml Vegetable Stock

      2 sweet potatoes (around 600g), peeled and diced into approx. 1.5cm cubes

      12 button mushrooms, quartered

      8 stalks Tenderstem broccoli

      100g fresh or frozen peas

      1 × 220g tin sliced water chestnuts, drained

      FOR THE GREEN CURRY PASTE

      2 green chillies, deseeded and roughly chopped

      3 shallots, peeled

      4cm piece of fresh ginger, peeled and roughly chopped

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