Knowing how to properly deploy your herb and spices is an integral part of cooking. This meal plan will show you how to make the most of your spice cupboard.
Ingredients
Makes 3 dinners, each serving 4
Get ready to find out how to properly use those pots of curry powder and smoked paprika you've had knocking about for months.
400g Baby Potatoes
2 Bay Leaves
2 Carrots
200g Cavolo Nero
1 Litre Of Chicken Stock
1 Chilli
25g Chives
225g Chorizo
4 Cod Fillets
20g Curry Powder
25g Dill
800g Chickpeas
300g Frozen Peas
1 Garlic Bulb
1 Green Chilli
3 Lemons
15g Mint
500g Mixed Cooked Grains
10ml Olive Oil
2 Onions
4 Pitta Breads
2 Shallots
60g Sherry Vinegar
500g Skinless Chicken Thighs
680g Yoghurt
The Recipes
Braised Chickpeas With Chorizo & Cavolo Nero
A warming recipe that's perfect during the autumn and ideal for using up seasonal veg like cavolo nero. You'll be making this one again.
Baked Paprika Cod With Peas & Spicy Chorizo Dressing
The mild, comforting flavour of cod is the perfect vessel for a spicy chorizo dressing in this fancy-ish weeknight dinner.
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Curried Chicken Skewers with Green Chilli Yoghurt
Just a handful of ingredients deliver a beautiful plate of food. The carrot salad might even be the star of the show! Thanks Gorillas!