Dish of the Dale this week is our lovely new Balinese Vegetable Curry. Inspired by the cuisine of the exotic, volcanic island of Bali, this pot is erupting with flavour: chunky butternut squash, kale and sliced red onions in a rich, aromatic curry sauce made with lemongrass and coconut milk, over brown rice. Dairy free and clocking in at a very reasonable 293 calories, it microwaves in minutes.
“Since the arrival of the higher-welfare chorizo we’ve had made specially for COOK, our chefs have been going crazy for Spanish-inspired recipes. This one stood out. Lovely flavours of smoked paprika, red wine, garlic, red peppers and, of course, chorizo all come together with the classic roasted cubes of potatoes and whole chicken breasts. It’s a meal in itself, but I like to give it some zing with a squeeze of fresh lemon. It’s like taking your taste buds on holiday!”
“This is a classic, pure and simple. But let’s not beat around the bush: there are chicken kormas and there are chicken kormas. We’ve pulled out all the stops and honed the recipe over the years to ensure this is the very best. Using an intricate blend of spices from our Spice Room with traditional Indian cooking techniques, we create an amazing sauce with almonds, coconut milk, a little cream and natural yoghurt. One mouthful and you’ll see why we go to so much effort.”
There's a new dish on taster in our shops in honour of Meat Free May: a lovely veggie tagine.
“You can’t go wrong with a tagine, and this vegetarian version is one of my absolute favourites. It gets its signature flavour from a delicate blend of spices, a lovely mix of roasted yellow and green peppers, aubergine and chickpeas, and a hint of natural sweetness care of some dried apricots, honey and a little orange juice. The secret to getting the spicing right is that we simmer them with chopped tomatoes for around 30 minutes so they really develop. Try it with some flatbreads – delicious!”
“I adore Spanish food. It’s a cuisine full of love and sunshine. We’ve been adding quite a few Spanish-inspired dishes to our menu over the last few years and we thought it was high time we made a classic bean stew. I might not be a vegetarian, but this has rocketed onto my list of favourite COOK meals. Full of colour, packed with protein in the cannellini and butter beans, and a gorgeous sweet, smoky tomato sauce. This is an absolute corker of a stew.”