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What you need:

2 tbsp olive oil
1/2 yellow onion, diced
3 garlic cloves, minced
1 tbsp ginger, minced
1 jalapeno pepper, minced
1/4 cup cashews, ground
1/2 cup whole cashews
2 cups coconut milk
1 (8-oz) tin tomato sauce
3 tbsp curry powder
2 tsp tumeric
1 tsp cardamom
2 tsp salt
1 cup broccoli, chopped
1 cup cauliflower, chopped
2 carrots, chopped
2-3 small red potatoes, chopped
1 red  pepper, julienned
1  courgette (zucchini), chopped
1 cup fresh coriander, chopped

What you do:

Heat olive oil in a large saute pan over medium heat. Add the onion, garlic, ginger and jalapeno pepper. Once the onions have turned translucent, add the ground cashews, coconut milk, tomato sauce, curry powder, tumeric, cardamom and salt. Stir until combined.

Next, stir in the broccoli, cauliflower, carrots and potatoes. Continue to saute until vegetables are tender. Add the  pepper and courgette ; reduce heat and simmer for an additional ten minutes.
Serve over rice.

Sprinkle with fresh coriander.

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What you need:

1 Onion ( peeled and diced)
1 Carrot  (peeled and diced)
1 Stick of Celery (chopped)
1 litre (4 1/4 cups) of Chicken Stock (you can use a stock cube if needed)
1/2 a medium Pumpkin
1tbsp Double Cream
2 tsp Honey

What you do:

Bring the stock to a simmer in a saucepan, and add the onion, carrot and celery. Continue to simmer for a further 20 minutes
Add the pumpkin, and simmer until soft (approx. 20 minutes more)

Remove from heat.

Add 1 tbsp Double cream, and 2 tsp Honey, and stir well.

Pour into bowls while hot and eat with plenty of crusty bread.

Drizzle a little cream on top with a teaspoon (if you feel like being fancy) and top with a sprig of parsley or a couple of chives.

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What you need:

4 oz / 100g sugar
1 oz / 25g butter ( melted)
1 beaten egg
1 lemon ( grated rind & juice)

What you do:

In a saucepan, put the butter, sugar & egg and whisk together well. Add the grated rind & lemon juice then mix all together well.
Simmer gently over a low heat all the time stirring until it boils. Continue cooking for around 3 – 5 mins until the mixture is fairly thick stirring all the time.
Pour the mixture into a heated jar then cover it & seal it.
Keep it refrigerated.

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What you need :

9 1/2oz / 265g of plain chocolate
9 fl oz / 250 ml water
4 tbsp sugar ( optional)
some ice & cold water ( for mixing)

What you do:

Place ice and cold water into a mixing bowl , then place another mixing bowl on top of that (to keep ingredients cold & chilled).
In a saucepan, break up the chocolate into small pieces. Add the water & sugar (if using), and place saucepan over a medium heat whisking sometimes.
When the chocolate is all melted, take the saucepan off the heat and pour the mixture into the mixing bowl that’s been chilling .
With a whisk , start mixing until the mixture until it starts thickening and resembling whipped cream.
Continue whisking until it thickens more, (but be careful not to over whisk).

Divide mixture into stemmed glasses, decorate with whipped cream and chocolate or heart shaped sweets and serve.
You can pipe the word ‘love’ with a little of melted chocolate onto grease proof paper and leave to set in fridge. Carefully peel off the paper and place onto the whipped cream.

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