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Turnips are popular in all parts of the Mediterranean, cooked with tomatoes and spinach in simple vegetarian dishes, or teamed with fish or poultry for a more substantial meal. This recipe comes from the Eastern Mediterranean.

Serves Four

Ingredients:
30 ml sunflower oil; 8 chicken thighs or 4 chicken pieces; 4 small turnips; 2 onions, chopped; 2 garlic cloves, crushed; 6 tomatoes, peeled and chopped; 250 ml tomato juice; 250 ml chicken stock; 120 ml white wine; 5 ml paprika; good pinch of cayenne pepper; 20 black olives, pitted; ½ lemon, cut into wedges; salt and freshly ground black pepper; fresh parsley, to garnish couscous, to serve.

Cooking Method:

• Preheat the oven to 160 ºC. Heat 15 ml of the oil in a large frying pan and fry the chicken pieces until lightly browned. Peel the turnips and cut into julienne strips.
• Transfer the chicken to a large casserole. Add the remaining oil to the pan and fry the onions and garlic for 4-5 minutes until lightly golden brown stirring occasionally.
• Add the turnip and stir-fry for about 2-3 minutes. Add the tomatoes, tomato juice, stock, wine, paprika, cayenne and seasoning. Bring to the boil. Pour over the chicken. Stir in the olives and lemon.
• Cover tightly and cook in the oven for 1-1 ½ hours until the chicken is tender.
• Garnish with fresh parsley and serve on a bed of couscous.

This biryani recipe may look rather complicated, but it is not difficult to follow. You can substitute lamb for chicken, if you prefer, but you would have to marinate it overnight.

Serves 6

Ingredients:

• 1 ½ tsp fresh ginger root, finely chopped; 1 ½ tsp fresh garlic, crushed;
• 1 tbsp garam masala; 1 tsp chilli powder; ½ tsp turmeric; 2 tsp salt;
• 20 crushed green/white cardamom seeds, crushed; 300 ml natural yogurt;
• 1.5 kg chicken, skinned and cut into 8; 150 ml milk; ½ tsp saffron strands;
• 6 tbsp ghee; 2 medium onions, sliced; 450 gm basmati rice; 2 cinnamon sticks;
• 4 black peppercorns; 1 tsp black cumin seeds;
• 4 green chillies; fresh coriander leaves, finely chopped; and 4 tbsp lemon juice.

Cooking Method:

• Blend together the ginger, garlic, garam masala, chilli powder, turmeric,
• 1 tsp salt and cardamom seeds and mix with the yogurt and chicken pieces. Set aside to marinate for 3 hours.
• Boil the milk in a pan, pour over the saffron and set aside.
• Heat the ghee in a pan and fry the onions until golden brown. Remove half of the onions and ghee from the saucepan and set aside.
• Place the rice in a pan with twice as much water as rice. Add the cinnamon, peppercorns and the cumin. Bring to the boil and remove from the heat when half-cooked. Drain and place in a bowl. Mix with the remaining water.
• Using a sharp knife, finely chop the green chillies.
• Add the chicken mixture to the pan containing the onions and ghee. Add half each of the chopped green chillies, coriander, lemon juice and saffron.
• Add the rice and then the rest of the ingredients, including the fried onions and ghee. Cover tightly so no steam escapes.
• Cook on a low heat for about 1 hour. If the meat is not cooked through, cook for a further 15 minutes. Mix well before serving.

Serves 4

Ingredients:

• 1 medium cauliflower; 2 green chillies; 300 ml oil; 2 onions, sliced; 450 gm cubed lamb; 1 ½ tsp fresh ginger root, finely chopped; 1 ½ tsp fresh garlic, crushed; 1 tsp chilli powder; 1 tsp salt; fresh coriander leaves, chopped; 850 ml water; 1 tbsp lemon juice.

Baghaar:

• 150 ml oil; 4 dried red chillies; 1 tsp mixed mustard and onion seeds.

Cooking method:

• With a sharp knife, cut cauliflower into small florets. Chop the green chillies finely.
• Heat the oil in a large saucepan. Add the onions and fry until golden brown.
• Reduce the heat and add the meat, stirring.
• Add the ginger, garlic, chilli powder and salt. Stir-fry for about 5 minutes, stirring to mix.
• Add 1 green chilli and half of the coriander leaves.
• Stir in the water and cook, covered, over a low heat for about 30 minutes.
• Add the cauliflower and simmer for a further 15-20 minutes or until the water has evaporated completely. Stir-fry the mixture for another 5 minutes. Remove the pan from the heat and sprinkle the lemon juice sparingly.
• To make the baghaar, heat the remaining oil in a separate small saucepan. Add the dried red chillies and the mixed mustard and onion seeds and fry until they turn a darker color, stirring occasionally. Remove the pan from the heat and pour the mixture over the cooked cauliflower.
• Garnish with the remaining green chilli and fresh coriander leaves. Serve immediately.

Serves 6

Ingredients:

• 3 medium onions; 3 medium potatoes; 300 ml oil; 1 kg leg of lamb, cubed with or without bone; 2 tsp garam masala; 1 ½ tsp fresh ginger root, finely chopped; 1 ½ tsp fresh garlic, crushed; 1 tsp chilli powder; 3 black peppercorns; 3 green cardamoms; 1 tsp balck cumin seeds; 2 cinnamon sticks; 1 tsp paprika; 1 ½ tsp salt; 150 ml natural yogurt and 600 ml water.

To Garnish:

• 2 green chillies chopped; fresh coriander leaves, chopped.

Cooking Method:

• Peel and slice the onions and set aside. Peel and cut each potato into 6 pieces.
• Heat the oil in a saucepan and fry the sliced onions until golden brown. Remove the onions from the pan and set aside.
• Add the meat to the saucepan with 1 tsp of the garam masala and stir-fry for 5-7 minutes over a low heat.
• Add the onions to the pan and remove from the heat.
• Meanwhile in a small bowl, mix together the ginger, garlic, chilli powder, peppercorns, cardamoms, cumin seeds, cinnamon sticks, paprika and salt. Add the yogurt and mix well.
• Return the pan to the heat and gradually add the spice and yogurt mixture to the meat and onions and stir-fry for 7-10 minutes.
• Add the water; lower the heat and cook, covered, for about 40 minutes, stirring the mixture occasionally.
• Add the potatoes to the pan and cook, covered, for a further 15 minutes, gently stirring the mixture occasionally.
• Garnish with green chillies and fresh coriander leaves, and serves at once.

Serves: 4-6

Ingredients:

• 1.1 kg chicken without giblets, 575 ml canned coconut milk, 425 ml chicken stock, 2 lime leaves.
• Green Curry paste: 2 tsp coriander seeds, half tsp caraway or cumin seeds, 3-4 medium green chillies, finely chopped, 4 tsp sugar, 2 tsp salt, 1 piece of lemon grass, 7.5 cm long; 1 piece fresh ginger, 2 cm long peeled and finely chopped; 3 cloves garlic crushed, 4 shallots or 1 medium onion finely chopped, 1 piece shrimp paste, 2 cm square; 3 tbsp coriander leaves, finely chopped; 3 tbsp fresh mint or basil, finely chopped; half tsp nutmeg powder, 2 tbsp vegetable oil; 350 gm sweet potatoes, peeled and roughly chopped; 350 gm winter squash, peeled, seeded and roughly chopped; 115 gm French beans, topped, tailed and halved; 1 small bunch coriander, shredded, to garnish.

Cooking Method:

• To prepare the chicken, remove the legs, then separate the thighs from the drum-sticks. Separate the lower part of the chicken carcass by cutting through the rib section with kitchen scissors.
• Divide the breast part in half down the middle, then chop each half in two. Remove skin from all pieces and set aside.
• Strain the coconut milk into a bowl, reserving the thick part. Place the chicken in a stainless steel or enamel saucepan, cover with the thin part of the coconut milk and the stock. Add the lime leaves, and simmer uncovered for 40 minutes. Remove the chicken from the bone and set aside.
• Dry or fry the coriander and caraway with cumin seeds. Grind the chillies with the sugar and salt to make a smooth paste.
• Combine the seeds from the wok with the chillies, the lemon grass, ginger, garlic and shallots, and then grind smoothly. Add the next 5 ingredients.
• Place a cupful of the cooking liquid in a large wok. Add 4-5 tbsp of the curry paste to the liquid according to taste.
• Boil rapidly until the liquid has reduced completely. Add the chicken stock, chicken meat, sweet potatoes, squash and beans. Simmer for 10-15 minutes until potatoes are cooked.
• Just before serving, stir in the thick part of the coconut milk and simmer gently to thicken. Serve decorated with the shredded coriander.