Preheat oven to 350F. Cut 20 new potatoes in half lengthwise and put them on a cookie tray. Add 3 garlic cloves to the tray (skins on). Rub a little olive oil on the white bit of the potatoes and put the tray in the oven for 20-25 minutes (or until soft). Remove potatoes from the oven and let them cool.

Once cool to the touch, with a small spoon carefully scoop out the middle of each potato – try not to break the potato skins. Place all of the scooped potato into a large bowl. Squeeze the roasted garlic into the bowl and add the yoghurt. Season to taste. Mash the potato mixture to your desired consistency. I like mine a little chunky…but whipped would be just as good.

Scoop little spoonfuls of potato back into the hollow skins. Grate some Parmesan cheese over top and place under a hot broiler for a few minutes until the cheese melts and the tops of the potatoes turn a bit crispy and brown.

Put all of the ingredients into a blender or food processor and pulse to desired consistency. I personally like mine a little smoother.

Wash the mint and coriander leaves. Discard any tough stalks, but keep any young ones for flavour.

Blend all of the ingredients together in a blender or food processor, or chop everything finely and pound it together in a pestle and mortar. Taste the chutney and add more salt if necessary.

Sift the flour into a large bowl and stir in the sugar, salt and baking powder. Dissolve the yeast in the milk and stir in the yoghurt, mix thoroughly with the flour to form a dough.

Knead the dough until it is smooth (you might need to add more flour, I did), and place in a bowl covered with a clean cloth. Place in a warm place to rise for about 4 hours.

Divide the risen dough into 12 equal sized portions and roll them into balls. On a lightly floured surface flatten the balls into oblong shapes, using both hands and slapping the naan from one hand to the other.

Grease a griddle or heavy based frying pan lightly with ghee or vegetable oil and heat it until it is very hot. Cook the naan on one side only a few at a time (careful not to burn it). Remove and spread the raw side with butter, cook under a preheated grill until browned. Serve hot.

From “Complete indian cooking” – Hamlyn

Preheat your oven to 375F.

Place some aluminum foil on a baking sheet. Cut the courgettes in half lengthwise and place on the foil. Drizzle some olive oil over the courgettes and rub it in so that the entire open face has been covered. Squeeze the juice from 1 lemon over top of the veg, and then season with salt and pepper.

Bake for approx. 20 minutes until the courgettes are tender (but not soft). Remove from the oven and sprinkle on the cheese. Switch the oven to broil and grill until the cheese is bubbling and a bit brown.

1. Preheat oven to 450F. In a large bowl combine the flour, baking powder, sugar, salt and cream of tartar. Using a pastry blender (or a fork) cut in the butter until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork stir just until the mixture is moistened. Fold in the garlic and cheese. Don’t work it too much or you’ll take the air out making the biscuits less fluffy.

2.Using a large spoon, drop dough into 12 mounds on to a greased baking sheet.

3. Bake for 10-14 minutes or until golden. Remove biscuits from baking sheet and serve warm.

Preheat the oven to 450F.

Cut the broccoli into florets (make sure they’re pretty big.) Tip from Amateur Gourmet: “Here’s the key that she doesn’t mention in the recipe: dry them THOROUGHLY.” If you don’t dry the broccoli the florets won’t get all crispy…they’ll steam and get soggy.

Put the broccoli in a large bowl. Toss with 5 tablespoons of olive oil, salt and pepper (to taste). Now add 4 garlic cloves that are peeled and diced and toss again. Line a baking sheet with tin foil and spread the florets evenly across the pan.

Roast for 20-35 minutes. While the broccoli is roasting, put the pine nuts in a dry frying pan and lightly toast them. They’ll turn a nice golden brown.

Take the pan out of the oven, zest a lemon over the broccoli, squeeze a bit of lemon juice over the broccoli, add 2 Tbs more olive oil, 3 Tbs toasted pine nuts, and 1/3 cup of freshly grated Parmesan cheese.

Combine peaches, onions, peppers, cilantro, garlic, cumin, lemon peel and vinegar in large saucepan; set aside. Mix 1/4 cup of the sugar and the pectin crystals. Add to peach mixture; stir until well blended.

Bring to full rolling boil on high heat, stirring constantly. Stir in remaining 3-1/2 cups sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 min. to prevent fruit from floating to top.

Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.

Makes about 7 (1-cup/250-mL) jars.

Boil egg noodles. Lightly steam the asparagus and chop into large chunks. In a large bowl mix together all of the ingredients. Serve as a side dish to chicken or fish.

1. Add the fruit, pectin and lemon juice to a large pot. Squish all of the ingredients together with a potato masher.

2. Bring the mixture to the boil, stirring constantly.

3. Add all the sugar at once, return the mixture to the boil and boil for 1 minute.

4. Remove from the heat, stir and skim the scum from the top of the jam for about 5 minutes allowing the jam to cool a little bit.

5. Transfer to sterilized jars and seal.