Spice world

What I really love about this dish is you can use it in so many different ways. Throw it over pasta — the Sicilians love pasta with aubergine — or you can just have it with bread, like naan, or rice,

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

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

■ 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

The aubergines we grow in the UK are usually bred from the wild solanum melongena variety, so we’re used to seeing purple, egg-shaped fruits. But there are many varieties available that vary in size,

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