This recipe is definitely not the usual way of making a curry – instead of hovering over the stove, you simply add the various components to the roasting tin at a couple of intervals during cooking and walk away. While it does take a fair while to roast, it’s totally fuss-free to make, and it turns out beautifully rich, aromatic and full-flavoured thanks to its time being ignored in the hot oven.
When temperatures start to climb, this Roman-style rice salad with tuna, vegetables & hard boiled eggs is my go-to recipe for feeding a crowd. As well as being deliciously full of flavour and easy to prepare, it’s also a handy option for bringing on picnics, walks or long car journeys.
Looking for a dessert that even your health conscious pals will enjoy? Although this blueberry & yogurt cloud cake is made with no butter or oil, barely any sugar and just a sprinkle of flour it somehow becomes a magnificent, towering cake with a wonderfully fluffy texture and a beautiful subtly sweet, lemony flavour – a triumph by any standards.