Prep time:

Cooking time: 20 minutes

Total time:

Serves: 2

400g Carrots

1 Clove of Garlic

1 Thumbnail sized piece of Ginger

1 Red Chilli (seeds removed for a milder curry)

1tsp Tumeric

1tsp Cumin Seeds

1tsp Cardamon Seeds

1tsp Coriander Seeds

400ml Can of Full Fat Coconut Milk

1tbsp Coconut Oil

½ Red Onion

Seeds from Half a Pomegranate

Julie Simpson creates a meat free Curry as part of National Vegetarian Week, from 16-22 May.

  • words:
  • pictures: David Merewether

Coconut, carrot and coriander soup

Add a bit of spice to good old carrot and coriander soup with fresh and warming Thai flavours and the sweetness of coconut. Make a big batch and keep some in the freezer.

Navarin of Lamb

Rosemary Shrager and her Apprentices create a Navarin of Lamb

Prawn Shot-tails

Dainty prawn cocktails served in shot glasses. You can be polite and use a fork to eat them, or down in one.