Ingredients
Roulade
8 oz (227g) Mushrooms Any variety
2 tablespoons Thyme chopped
5 Eggs separated
15 grams Butter unsalted
2 cloves Garlic chopped
1/2 teaspoon Salt
1/2 teaspoon Black pepper
Filling
1 cup (180g) Spinach cooked
2 oz (56g) Cream cheese softened
50 grams Walnuts chopped
1/4 cup (25g) Parmesan cheese grated

Instructions
Preheat the oven to 200C/400F degrees.
Heat the butter in a pan on a medium heat.
Add the garlic and cook for 2-3 minutes.
Finely chop the mushrooms and add to the pan.
Cook for 8-10 minutes until the mushrooms are cooked.
Stir in the thyme and season with the salt and pepper. Remove from the heat.
Place the mushroom mixture in a bowl and add the egg yolks and blend (I use a hand blender), so the mixture is smooth.
In another bowl, whisk the egg whites.
Gently fold the egg whites into the mushroom mixture.
Grease and line a rectangle baking tray with parchment paper.
Spread the mixture evenly in the baking tray and bake for 15 minutes until firm and slightly golden.
As the roulade is cooking prepare the filling.

In a bowl mix the cream cheese, spinach and parmesan together until soft and spreadable.

When the roulade is ready, remove from the oven and with a knife gently loosen the edges.
Place the roulade on top of a large piece of parchment paper and tap the tin for the roulade to come out.
Remove the parchment paper that was used to bake the roulade from the top of it.
Spread the spinach cheese mixture over the roulade.
Scatter the chopped walnuts over the filling.
Using the parchment paper at the bottom from the smaller edge, roll the roulade up.
Remove the parchment paper and serve.

INGREDIENTS
Serves: 4-6

1¼ kilograms firm white fish
salt
2 teaspoons turmeric
1 tablespoon vegetable oil
2 medium onions (halved and cut into fine half moons)
2 long red chillies
4 centimetres piece of fresh root ginger
1 pinch of ground cumin
1 x 400 millilitres tin coconut milk
1 tablespoon tamarind (or 2 tablespoons concentrated)
1 tablespoon fish stock concentrate

Cut the fish into bite-sized chunks, put them into a large bowl, and rub with a little salt and 1 teaspoon turmeric. Heat the oil in a large, shallow pan and peel and tip in your fine half-moons of onion; sprinkle them with a little salt to stop them browning and then cook, stirring, until they’ve softened; this should take scarcely 5 minutes.

Cut the whole, unseeded chillies into thin slices across (although if you really don’t want this at all hot, you can deseed and then just chop them) and then toss them into the pan of softened onions. Peel the ginger and slice it, then cut the slices into straw-like strips and add them too, along with the remaining teaspoon of turmeric and the cumin. Fry them with the onions for a few minutes.

Pour the tin of coconut milk into a measuring jug and add a tablespoon of tamarind paste and the fish stock concentrate, using boiling water from the kettle to bring the liquid up to the litre mark. Pour it into the pan, stirring it in to make the delicate curry sauce. Taste and add more tamarind paste if you want to. And actually you can do all this hours in advance if this helps.

When you are absolutely ready to eat, add the fish to the hot sauce and heat for a couple of minute until it’s cooked through but still tender.

Kerala, a state on India’s tropical Malabar Coast, has nearly 600km of Arabian Sea shoreline. It’s known for its palm-lined beaches and backwaters, a network of canals. Inland are the Western Ghats, mountains whose slopes support tea, coffee and spice plantations as well as wildlife. National parks like Eravikulam and Periyar, plus Wayanad and other sanctuaries, are home to elephants, langur monkeys and tigers.

Lemon Rice

1-2 teaspoons vegetable oil
250 g (1 1/4 cup) Basmati rice
1/2 teaspoon ground turmeric
1/2 teaspoon dried mint
zest and juice of 1 lemon
500 ml (2 cups) water
pinch of salt

Heat the oil in a medium saucepan.
Stir through the Basmati rice and coat it in the oil.
Add the turmeric and dried mint.
Add the zest and juice of the lemon.
Stir through the water and pinch of salt.
Give everything a good stir.
Cover the saucepan with a tight-fitting lid.
Turn the heat down to very low.
Cook the rice for about 30 minutes, or until the rice has absorbed all of the liquid.
Fluff the rice with a fork before serving.

This dish is delicious hot or cold with roast leg of lamb, poached eggs, or on its own.

120 ml extra virgin olive oil
500 g fresh aubergines (brinjals) cut into chunks
5 large courgettes (baby marrows), cut into chunks
2 green peppers, seeded and roughly chopped
1 large onion, cut into eighths
1 x 400 g tin whole, peeled plum tomatoes, chopped
1 bay leaf
slat and freshly ground black pepper
2.5 ml cayenne pepper
3 cloves garlic, peeled and crushed
5 ml fresh thyme leaves
30 ml chopped fresh Italian parsley
8 fresh basil leaves, torn

Heat half the oil in a large, heavy based pan and lightly brown the aubergines, courgettes, peppers and onion in batches. Transfer each batch to a large heavy-based saucepan and our the remaining olive oil, tinned tomatoes and add the bay leaf.  Season with salt, ground black pepper and cayenne pepper.  Simmer, covered, for 30 minutes over medium heat, stirring often to ensure that it doesn’t burn.  Stick in the garlic and thyme and cook for a further 20 minutes until thick.  Serve sprinkled with the parsley and basil.

Serves 8 – 10