HIM IN THE KITCHEN WHY BECOME A VEGETARIAN?

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3 cans chickpeas, thoroughly washed / 1 can chopped tomatoes
2 medium potatoes chopped into 3/4" pieces / 1 medium cauliflower in small florets
1 mug full garden peas
1/2 tbsp. tomato puree
1 tsp. of Patak's Curry Paste (whatever strength you like)
1/2 tsp. chilli powder / 1 1/2 tsp. ground coriander / 1 1/2 tsp. ground cummin / 1 1/2 tsp. ground tumeric

4 black peppercorns / 4 cloves / 4 cardamoms
6 tbsp. sunflower or veg. oil. 1 good cup of water

Here's how you cook it. Boil the spuds until they are nearly cooked and fry the cauliflower until it is nearly soft. Put both to one side for a while. Heat the oil in a large saucepan and add the cloves, peppercorns and cardamoms, and let them sizzle for ten seconds. Mix in the curry paste. Fire in the chickpeas and after a few minutes, mix in the spices and the puree. Next empty in the can of tomatoes, add the water and bring the lot to the boil. Dump in the spuds and cauliflower, turn down the heat and cover, allowing the lot to simmer. If everything is ok, the curry should look a real mess. After ten minutes add the frozen peas and cook the curry for another five or six minutes.
Sprinkle garam massala over the curry and serve with nan bread and plenty of chilled lager.




MIXED VEGETABLE CURRY
This takes longer to prepare because of all the vegetable chopping, but it's well worth the effort all the same. You will need the following:

6 tbsp. sunflower oil
1 green and 1 red pepper, thinly sliced
1 small cauliflower, divided into small florets
1 large carrot thinly sliced
1 parsnip, thinly sliced
1 large onion, thinly sliced
2 large potatoes, in three-quarter inch lumps
1 can of chopped tomatoes
1 mugfull of frozen peas
2" cinnamon stick / 4 cloves / 4 black peppercorns / 4 cardamoms
3 cloves garlic, crushed / 1" of fresh ginger
1 tsp.of Pataks Curry Paste 1 tsp. salt / 3/4 tsp. chilli powder / 1 tsp. tumeric / 2 tsp. ground coriander
3 tbsp. tomato puree
11/4 cups of water

Cook the spuds and fry the cauliflower, and put to one side. Heat the oil in a large saucepan and add the cloves, cardamoms and cinnamon; mix in the curry paste and after about ten seconds add the onions, garlic, ginger and tumeric. When the onions are half cooked add the puree, the tomatoes, the rest of the spices along with the carrots, parsnips and peppers. Mix the lot gently, add the water and bring to the boil. Lower the heat now and add in the spuds, cauliflower and peas. Cover the lot and allow to cook slowly for about 15 minutes. Serve with rice and plenty of lager.




HOME-MADE SODA BREAD
You'll never believe just how easy it is to make beautiful, healthy soda bread, until you've tried out this recipe. Fifteen minutes to get it ready and an hour in the oven at Gas Mark 6 and you won't be buying another white sliced-pan in the supermarket again.
Here's what you'll need;

28 ozs. stone-ground wholemeal flour
4 ozs. wheat-germ
2 teaspoons bicarbonate of soda
2 teaspoons salt
3/4 of a pint of milk
3/4 of a pint of water

Start by lighting the oven and greasing two 2 LB. tins. Throw the flour and wheat-germ into a mixing bowl and then sieve the salt and bicarbonate of soda in on top. Mix this lot up well.
Pour in the milk and then the water and mix the lot until you have a nice sticky mess; then put half of it into each tin. Shape it up nicely in the tins with a wet knife, and put a slit on the top with the knife (a cross shape slit if your tins are round ) and Bob's your uncle. It's as easy as that. Into the oven with the pair of them and your mouth will be watering when the cooking smells start to fill the kitchen. But don't go and spoil it all by forgetting to take them out after an hour.