I love sweet potatoes. They have an earthy sweetness that is so comforting. This is a very simple curry to make, as the author says, ready in 20 minutes. The curry is mildly sweet with a hint of chilli; it is rich, thanks to the mashed sweet potatoes that act as a thickener. The potatoes are soft and the star of the curry, their flavour pervading the sauce. It is simple, elegant, and perfect with white or sticky rice. I added a few sticks of lemongrass to the curry; they were

I am beginning to enjoy the heat of the wok, wok hei. Working in these extreme temperatures is an art form, and one so few do well. This is a lovely stir-fry, the beans blistered and yet retaining the essential crunch. The standard coconut milk does not dilute the fiery red curry paste, but it is bold and stunning. The lemongrass, chilli, galangal, and palm sugar undergo Maillard reactions. Finally, the kaffir lime leaves add a citrusy tone, lightening the dish. This is a lov

I must admit to having cheated!. I wanted to make this curney at the last minute, and did not have pumpkin seeds. What I did have were sunflower seeds. So I did a quick substitution and was very happy with the chutney. Pumpkin is an important ingredient in the Meghalaya household, and has been cultivated for centuries. First, pumpkin is always part of the house vegetable patch, with vines crawling everywhere and fat pumpkins waiting to be picked. It is an immediate source of