cod and prawn curry

2 bits of cod loin
1 pack fresh prawns
big bit of ginger, finely chopped
2 cloves garlic, finely chopped
a small onion, finely sliced
tablespoon of yellow split peas
a yellow pepper, in chunks
2 small green chillies, deseeded
mustard powder
turmeric powder
tomato puree
handfuls of fresh coriander, chopped
A little lime zest and some lime juice
mustard oil
salt

Cut the cod into large bite sized pieces; dust with mustard, turmeric
and salt, brown on both sides, quickly, in the oil. Put aside.

In the same oil add the yellow split peas and fry until they start to turn brown

Add the garlic and ginger and fry for a short while

Add pepper and onion.

Add tomato puree and some water to just cover. Cook slowly until the
split peas become just tender enough to not break your teeth.

Put the fish back in and add the prawns, cook slowly until prawns are done.

Stir in the coriander and lime, allow to rest for 5 minutes, serve with rice

Mustard Fish Curry

6-7 cloves garlic
piece of ginger about as big as your thumb
3+ hot birdseye chillies
chilli powder (cayenne pepper)
1 small onion
coconut milk, ~1 tin
colmans mustard powder
ground coriander seed
ground garam masala
cod, haddock or other firm white fish steaks.

Chop or mince the garlic, ginger and chillies. Finely slice the onion
into half-rings.

Fry the garlic, ginger and chillies in a saucepan, in some hot oil for
a few seconds.
Add onion, fry a little.
Add a heaping teaspoon or more of mustard powder and some ground
coriander, stir and fry for a short while then add coconut milk. Bring
to a light boil and allow to cook for 5-10 minutes.
Meanwhile cut fish into large pieces or keep whole. Dust the fish
liberally with mustard powder, garam masala and cayenne. Add some oil
to a very hot karhai or wok and brown the fish pieces on the outside
as fast as possible, take care not to break it up too much.
Then add fish to the sauce and allow to cook on a slow simmer for
~5-10 minutes until cooked through.

Breakfast Pigeon

1 wild pigeon
Drizzle olive oil
Rub in some chopped rosemary
Drizzle chilli oil
Drizzle dark soy sauce

Roast at 220' for 20 minutes. If the breasts are still too bloody,
brown them very fast in a frying pan.

lamb shoulder casserole

1 whole lamb shoulder

stock:
2 onions
2 carrots
2 sticks celery
fennel tops
leek tops
bay leaf
star anise

stew
2 onions
lots of garlic
2 large carrots in big pieces
2 turnips in big pieces
etc.
1 can of tomatoes
herbs (rosemary)

bone the shoulder, carefully keeping the meat in one piece.

place bones in a large pot with 2 onions, 1 or 2 carrots, celery, a
few bits of fennel and leek, some star anise and a couple of bay
leaves. (and whatever other nice stock ingredients you fancy)
Cover with cold water, bring to a simmer, skim, and poach the bones
for 2-3 hours, skimming regularly.
Retrieve the stock and keep to one side.

Trim off as much of the larger pieces of fat from the meat as
possible. Chop it into large chunks.
Season very well and brown in the pot with olive oil. Put to one side.
Fry the onions and garlic in the oil and lamb fat in the pot. Add
remaining ingredients and stock.
Cook very slowly for 3-4 hours, skimming off the fat when you can be bothered.