Bowled over

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Bowled over


Serves 4–6

2 tbsp olive oil
2 onions, finely diced
2 red chillies, seeded and chopped
1 clove garlic, chopped
800 ml chicken or vegetable stock
2 × 400g tin diced tomatoes
400g tin red kidney beans, drained
400g tin sweetcorn, drained
Handful chopped parsley
½ tsp paprika
½ tsp salt
½ tsp pepper
½ tsp cumin Tortilla chips, to serve

1. Heat oil in a large pot and add the onions. Fry until translucent. Add the chillies and garlic, then fry for another minute.
2. Add the rest of the ingredients. Cover and cook over medium/ low heat for 40 minutes.
3. Serve warm with tortilla chips.


Serves 4–6

2 tbsp vegetable oil
2 boneless, skinless chicken breasts
3 tbsp Thai red curry paste
3 garlic cloves, chopped
1 tbsp grated fresh ginger
1  cup chicken stock
1 cup water
2/3 cup coconut milk
2 tbsp fish sauce
170g dried rice vermicelli noodles
1 lime, juiced
Sliced ginger, red chillies and coriander, to garnish

1. Heat the oil in a large pot over high heat. Add the chicken and cook on high for 3 minutes on each side, until browned.
2. Add the red curry paste, garlic and ginger, and fry for 5 minutes. Add the stock, water, coconut milk and fish sauce. Bring to the boil. Taste and adjust seasoning accordingly.
3. Add the rice noodles to the soup and cook for 3 minutes on high heat. Remove chicken breasts with tongs and slice diagonally.
4. Serve the soup with the sliced chicken, lime juice and slices of ginger, chillies and coriander.


Serves 4–6

1 cauliflower head, cut into florets
1 onion, coarsely chopped
2 garlic cloves, peeled
1 tsp ground coriander
1 tsp mustard seeds
1 tsp cumin seeds
½ tsp ground turmeric
½ tsp garam masala
½ tsp ground cardamom
½ tsp ground cinnamon
1 tbsp ghee, melted
1 vegetable stock
2 cups water
¼ cup red lentils, thoroughly rinsed
2 bay leaves
½ tsp salt
½ tsp white pepper
1 cup double-cream yoghurt, to serve


1. Preheat oven to 200°C. place cauliflower, onion and garlic in a large roasting pan. Combine all the spices in a bowl.
2. Drizzle the melted ghee over the cauliflower and toss with the spices to coat. Roast until golden brown, turning halfway through cooking time.
3. In a large pot, combine the roast cauliflower, stock, water, lentils and bay leaves, and bring to the boil. Reduce the heat to medium and cook, partially covered, until lentils are tender.
4. Using a stick blender, blend the soup until smooth. Taste and season with salt and pepper. ladle into bowls and serve with yoghurt.

Recipes & styling: Amerae Vercueil; Stylist’s assistant: Chiara Turilli Photography: Andreas Eiselen/

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