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Privacy NoticeWhen it comes to enjoying mouth-watering, spice-infused food, the prospect of cooking up deliciously fragrant dishes needn’t be daunting. In her new book The Nutmeg Trail, which is out now, award-winning author Eleanor Ford has created a unique guide to cooking with spice and creating meals that are filled with layer upon layer of flavour. Combining her love for historical research and travel, Eleanor has devised 80 exciting recipes inspired by far flung destinations including Indonesia, India and Iran. Here she shares a trio of tantalising dishes that are easy to make at home and prove that the use of spice in your cooking needn’t be an intimidating challenge. Every week tomato lentils SERVES 4
Every week tomato lentils go well with minted yoghurt
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Get exclusive celebrity stories and fabulous photoshoots straight to your inbox with OK!’s daily newsletter. Ingredients 1 tsp black mustard seeds 2 tbsp neutral oil 1 large onion, chopped 30g coriander 4 garlic cloves, minced 3cm ginger, peeled and minced 1⁄2 tsp chilli flakes 1 tbsp curry powder 8 curry leaves 400g tin chopped tomatoes 200g split red lentils, well washed 1 tsp salt Juice of 1⁄2 a lemon Method Set a large pan over a medium heat, add the mustard seeds and let them start to pop. Add the oil and onion and cook for about 10 minutes, until soft and starting to caramelise. Meanwhile, cut the stems off the coriander, discard any particularly thick, tough ones and finely slice the rest. Set the leaves aside for later. Add the coriander stems, garlic and ginger to the onion and cook for a couple of minutes. Stir in the chilli flakes, curry powder and curry leaves. Pour in the tin of tomatoes, then fill the tin with water and add this too. Finally, mix in the lentils and 1 teaspoon of salt. Bring to a bubble, lower the heat and cover with a lid. Simmer for 25 minutes. Leave to cool a little before stirring in the lemon juice. Taste for seasoning – a pinch of sugar may bring out the flavours. Sprinkle with coriander leaves and serve with minted yoghurt, rice, naan or poppadoms. Kebabs for Babur SERVES 4
The kebabs can be served with buttered basmati rice
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Four delicious picnic recipes to take your alfresco adventures to the next level
Ingredients 800g of lamb steaks 50g Greek-style yoghurt 3 tbsp neutral oil Juice of 1⁄2 a lemon 1cm ginger, peeled and minced 2 garlic cloves, minced 1 tsp ground black pepper 1 tsp ground coriander 1 tsp ground cumin 1 tsp fine sea salt 1 small onion, cut into small chunks Method Trim any excess fat from the lamb steaks and cut into 2.5cm cubes. In a large bowl, combine all the other ingredients, except the onion, to make a marinade. Mix in the lamb then leave in the fridge for 4-8 hours. Bring back up to room temperature about 30 minutes before cooking. Remove excess marinade from the meat and thread the meat onto eight metal skewers, alternating with small pieces of onion. Heat a barbecue or large griddle pan to medium-high. Grill the meat, turning occasionally, for 7-8 minutes or until cooked to your liking. The meat should be slightly charred and a little pink inside, the onions soft and beginning to char. Rest for 5 minutes. Serve with buttered basmati rice, followed by slices of melon, if you like. Curried udon noodles SERVES 2
Curried udon noodles take almost no time to make
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Ingredients 1 tbsp neutral oil 1 onion, thickly sliced 8 shiitake mushrooms, sliced 50g mangetout 2 baby bok choy, quartered 3 spring onions, cut at an angle into 3cm pieces 2 garlic cloves, minced 300g fresh udon noodles 1 tsp toasted sesame oil 2 scant tsp curry powder Grinding of black pepper 3 tbsp mirin 2 tbsp Japanese soy sauce Juice of 1⁄2 a lime 1 tbsp toasted sesame seeds Method Heat the wok, then add the oil and onion and fry to soften. Add the shiitake mushrooms, mangetout, bok choy and spring onions and cook for 5 minutes more over a medium-high heat, stirring frequently. Add the garlic, cook for 1 minute longer. Untangle the noodles into the wok then toss through the sesame oil, curry powder and a generous grinding of black pepper. Add the mirin and soy sauce and let the noodles warm through and soak up most of the sauce. Spritz in the lime juice and remove from the heat. Portion into bowls and scatter with the toasted sesame seeds. The Nutmeg Trail by Eleanor Ford (Murdoch Books, £26) is out now. For all the latest lifestyle news, sign up to our daily newsletter here.Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
