Fragrant & flavour-packed

Autumnal evenings are made for big bowls of warming, flavour-packed curry; gather everyone around for a meal packed with fragrance and spice

Ingredients (Serves 4) ◆ 200g basmati or Thai jasmine rice ◆ Large pinch of turmeric ◆ Salt ◆ 2tbsp sunflower oil ◆ 10 raw cashew nuts ◆ 1 fat green chilli, halved, seeded and finely chopped ◆ 1tsp cu

By Sabrina Ghayour Serves 4-6 | Prep 20 mins | Cook 30 mins 400g carrots, peeled and cut into slices1.5cm thick450g celeriac, peeled and cut into 1.5cm cubes2 tbsp dried wild oreganoOlive oil, for dri

■ Serves 4 ■ Prep 10 mins ■ Cook 35 mins 1 onion, roughly chopped100g ginger, peeled and chopped50ml vegetable oil2 tsp garam marsala1 tsp ground turmeric1 red chilli, deseeded andfinely chopped400g c

Ingredients (Serves 4-6) 350 g potatoes, peeled,diced225 g swede, peeled, diced2 eggs50 g butter50 g plain flour600 ml milk, plus extra formashing450 g smoked haddock,skinned and cubed110 g frozen pea

SERVES 4-6 PREP 20 mins COOK 30 mins EASY V 4 carrots (about 450g),cut into batons4 beetroots (about 450g), peeledand cut into thin wedges2 tbsp olive oil150g quinoa & bulgur wheat mix2 tbsp honey2 le