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22 recipes
An Indo-Chinese favourite from the barbecue tawa: crisp fried potato chips tossed with garlic, ginger, soy sauce, ketchup and plenty of chillies and spring onion, then glazed with a little cornflour sauce. Sticky, salty and hot. Serve straight away as a starter.
A complete barbecue meal on one big tawa: a tangy wheat and vegetable mix with three chutneys, crisp cheesy corn balls, baked stuffed capsicums and creamy cheesy pasta, all sizzling under hot barbecue sauce. Every part can be made ahead and finished on the jiko. It's a healthy and filling meal by itself.
Pasta and crisp green vegetables in a light coconut milk sauce flavoured with coriander-chilli paste, lemon and fresh basil. Fresh, gently spicy and dairy free.
Mixed vegetables in a mild, creamy coconut gravy, spread over milk-soaked bread, topped with a buttery tomato sauce and cheese and baked until melting. Serve hot with naan or pitta bread.
Cannelloni tubes filled with a gently spiced stuffing of ground peas, grated potato and carrot, baked slowly in a herby tomato sauce under a layer of cheddar. The long, gentle bake cooks the dry tubes in the sauce.
A hearty, family-friendly bake of shell pasta and baked beans in a spicy tomato, ginger and garlic sauce, topped with cheddar and capsicum rings. Serve hot with garlic bread.
A bright green pesto of fresh coriander and mint, made creamy with toasted cashews and sharp with lime juice. Toss it through pasta, swirl it into rice or use it as a sandwich spread.
A quick, nutty pesto of fresh coriander, garlic and roasted peanuts, blended with peanut oil. It is dairy free and vegan, and great tossed through noodles or pasta, or drizzled over grilled vegetables.
An Indian twist on spaghetti and meatballs: soft paneer kofta, fried until golden, served on buttered spaghetti with a sweet and tangy tomato gravy and a sprinkle of cheese. Children love it.
Instant cannelloni tubes stuffed with feta, ricotta, walnuts, spring onion and lemon, baked in a gingery tomato and spinach sauce and finished with melted mozzarella.
A spiced vegetable filling of potatoes, carrots, cauliflower, beans and peas with tomato, spring onion and warm cinnamon-clove, baked in a potato and bread crust and piped with a potato topping. Dotted with chilli sauce and ketchup, it makes a colourful centrepiece.
Boiled potato halves scooped out and filled with a creamy, gently spiced vegetable stuffing, baked in a sweet tomato cream sauce under cheddar. Serve hot with garlic bread. For a change, fill them with fresh corn or mushrooms instead of mixed vegetables.
Thin pancakes folded around a spiced paneer and vegetable filling, baked in a garlicky tomato sauce under cheese and capsicum. Serve hot with green and mint chutneys.
An eggless quiche: a crisp wheat and potato pastry case filled with a herby tomato, vegetable, pasta and paneer mixture, topped with cheese and tomato slices. Serve hot with salad and baked potatoes.
A creamy, cheesy bake of sweetcorn, baby potatoes and spaghetti in a sauce of blended capsicum and cashews mixed with white sauce, topped with cheese and capsicum rings. Serve hot with tomato ketchup and chilli sauce.
Short pieces of spaghetti in a peppery batter, fried in small balls until golden and crunchy. Kids love them. Serve hot with the quick tomato-chilli sauce.
Thick rings of white onion in a chilli-spiked batter of gram, rice and self-raising flour with breadcrumbs, fried until crisp and golden. The rice flour keeps them crunchy. Serve with red, green, and date and tamarind chutneys.
Flaky puff pastry triangles filled with a crunchy, spiced mixture of fresh coconut, roasted peanuts, sesame and fennel seeds, then baked until golden. Serve hot with chilli sauce and tomato ketchup.
Golden fried cashews tossed in a hot wok with spring onions and red and green chillies. Ready in five minutes and gone just as fast. Serve hot.
A bright green soup of peas and lentils, thickened with a buttery curry roux and finished with mint and cream. Thin spaghetti makes it filling, and crisp three-cheese toast on the side turns it into a proper meal.
Slices of long bread roll grilled on one side, then spread with a spiced garlic butter flavoured with cumin, black pepper and green and red chilli chutneys, and grilled again until golden. Quick to make and good with drinks.
A big batch of spicy pizza sauce with fresh oregano, thyme and basil, plus ginger, garlic and green chilli for an Indian-style kick. The tomatoes are cooked down, strained and simmered until thick, so the sauce won't make the base soggy. Freeze it in portions for quick pizzas, or use 2 tsp dried herbs in place of fresh.
