Ma’s yoghurt ice cream

Whisk:
1 cup milk
1/2 Cup castor sugar
2 tsp vanilla paste
big pinch salt

Then:
1 Cup thickened cream
1 Cup Greek yoghurt

For added strawberry awesomeness:
Microwave 1 punnet chopped strawberries
Squeeze lemon
Pinch salt
Spoon caster sugar

Chocolate beetroot cakes

75g cocoa powder
180g plain flour
2 tsp baking powder
250g caster sugar
250g cooked beetroot
3 large eggs
200ml olive oil
1 tsp vanilla extract
icing sugar for dusting

Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin.

Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside.

Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.

Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases.

Bake for 30 minutes or until the top is firm when pressed with a finger.

Cool on a wire rack and dust with icing sugar to serve.

Thai mince curry with eggplant

Enough for: 2
Takes: 20 minutes

1 red onion, diced

1 clove garlic, sliced

2 tsp Thai red curry paste
400g minced chicken, turkey or pork
3 long baby eggplant, sliced into bit sized pieces
2 tablespoons fish sauce

1/2 tin coconut milk
1 bunch coriander (cilantro), leaves picked

Heat a little oil in a large pot. Cook the onion, then garlic, then meat, stirring often until browned and no longer pink.

Add the curry paste and stir fry for 2-3 minutes or until everything smells amazing.

Add the eggplant, coconut milk and the fish sauce. Bring to a simmer.

Cook, covered for 5-10 minutes or until eggplant is very tender. Taste, season and serve with coriander leaves on top.

Lentil bolognese with cauli mash

Red onion
Mushrooms
Garlic
Passata
Rosemary
2 tins lentils
Tbsp balsamic

Parsley

Cauli mash