Raw food feast

Ingredients (Serves 2) 60 g self-raising flour30 g cornflourSalt and freshly-ground black pepper1 medium onion3 tbs lager3 tbs soda waterVegetable oil for deep frying4 x 50 g thinly sliced “minute” st

SERVES 1 (easily doubled) PREP 20 mins COOK 5 mins EASY V 115g paneer1 tbsp mango chutney1 tsp curry paste (we used madras)1 lime, juiced85g red cabbage, finely chopped1 carrot, finely shredded85g nat

Prawns require minimal marinading because they take on flavour so readily, are quick to cook and taste incredible – especially when grilled in their shells. I’ve used canned pineapple here for ease an

Quick to cook and delicious to eat.

Marinating feta is a great way to keep it if you’re not using up the whole block for one recipe. It lasts for a week covered in oil in the fridge and the flavour keeps improving. SERVES 4 PREP 15 mins

For one of the easiest soups of all, cook split red lentils with veg and spices until sublime in texture. The flavours are inspired by Turkish cuisine, including the serving suggestion of dried mint,