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BBC recipe

BBC good food recipe 2 small onions chopped 2 garlic cloves chopped 4cm piece fresh ginger grated 2 green chillies, deseeded and finely chopped 4 tbsp oil 3 large potatoes, cut into small cubes 100g frozen peas or finely sliced green beans small bunch coriander, leaves chopped mango chutney to serve Pastry:  2 tbsp oil 225g plain flour Method 1. To make pastry, add oil to flour with 100ml warm water and mix to form dough. Knead briefly and rest of 30 mins. 2.  Fry onions, garlic, ginger and chilli in 2 tbsp oil for 1 min, then add potatoes. Cook over  low heat, stirring often, until potatoes are cooked through – add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool. 3.  Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight ed

Nigel Slater recipe The recipe Using a heavy knife, cut 2 bone-in chicken breasts in half then season them with salt and black pepper. Warm a little olive oil in a sauté pan, add the chicken and let it brown on both sides. Drain a couple of 400g cans of haricot beans and add them to the pan together with 8 little sprigs of thyme, 500ml of chicken stock and the juice of a lemon. Bring the stock and beans to the boil then lower the heat and simmer for 10-15 minutes. Stir in 4 tbsp of chopped parsley, check the seasoning and serve. For 2. The trick Keep the heat low to moderate in order to give the chicken plenty of time to cook through to the bone. Regularly baste it with the cooking juices to keep the meat moist. Use a good quality, ready-made chicken stock. Most supermarkets and butchers have them in the chilled section. The twist Use other members of the bean family such as butter beans, flageolet or cannellini. Try adding tarragon to the stock instead of thyme, as it

Guardian Fish tagine recipe (Serves 4)   78p a portion 300g rice,  12p 1 tbsp oil,  3p 1 onion, diced,  11p 1 tsp cumin,  5p 1 tsp paprika,  5p 1 vegetable or chicken stock cube, crumbled  2p 4 white  fish  fillets,  £1.68 200g tinned mandarin segments,  27p 400g chopped tomatoes,  35p Handful of sultanas,  6p Few sprigs of mint or coriander,  8p 150g spinach,  23p Put the rice on to cook. Warm the oil over a medium heat and saute the onions in the spices and stock for a few minutes. When the onions start to soften, add the fish and pour the mandarins, their juice and the chopped tomatoes over the top. Add the sultanas, chopped herbs and spinach, and bring to the boil for a minute. Reduce to a vigorous simmer for 15 minutes, stirring occasionally to stop the sauce from sticking to the pan. Meanwhile, check the rice is cooked and remove from the heat. Break the fish into chunks and stir through before serving over the rice. Jack's tips Leftover mint can