Salmon and vegetable biryani with cucumber and mint yoghurt

This is a perfectly balanced meal, all cooked together in super-quick time, for the whole family to enjoy. It’s not too spicy, if you choose a mild curry paste, and it’s gluten- and dairy-free. Brown or white cooked rice can be used, and for a time-saving hack, use the pre-cooked packs.

Equipment needed:

• Steamer or saucepan to steam/boil vegetables
• Small mixing bowl
• Mixing spoon
• Large frying pan
• Wooden spoon
• Serving plates

Time taken 30 minutes / Serves 4

300g/10½ oz combined weight of broccoli

and cauliflower, cut into bite-size florets

2 tbsp sunflower or groundnut oil

1 large onion, finely sliced

400g/14 oz skinless salmon fillet, cut

into 2cm/¾ inch chunks

4 cloves garlic, crushed

2 tsp grated ginger

3 tbsp curry paste

1 tsp ground turmeric

handful sultanas

500g/1 lb 2 oz cooked basmati rice, brown

or white (pre-packaged is perfect)

juice ½ large lemon

25g/1 oz toasted flaked coconut

or almonds

flaked sea salt

For the yoghurt

6 tbsp natural yoghurt

3 tbsp chopped mint

¼ cucumber, seeds removed and finely chopped

• Steam or lightly boil the broccoli and cauliflower until just tender.

• Meanwhile, mix together the yoghurt, mint and cucumber. Season with a pinch of salt and set aside.

• Heat the oil in a large frying pan and sauté the onion for 8 minutes until soft and becoming golden.

• Add the chunks of salmon, garlic, ginger, curry paste, turmeric, sultanas and 4 tablespoons water. Toss around in the pan for about 2 minutes before adding the cooked rice and steamed vegetables. Gently stir around in the pan until the salmon is just cooked through and the rice is piping hot.

• Stir in the lemon juice and season with a pinch of salt.

• Scatter with coconut or almonds and serve with the cucumber and mint yoghurt.

Flexible

Vegetarian: diced paneer, halloumi or tofu all work very well when added to the pan. Fry until they take on some colour first, adding to the pan just before the 4 tablespoons water.

Flavour swap: smoked mackerel, hot-smoked salmon or trout are delicious alternatives to fresh salmon. Flake into the pan when you add the lemon juice and toss around to heat through.

Meat-lovers: if you’ve any leftover roast chicken, turkey or lamb from your weekend roast, use in place of the salmon.

Amazing chocolate chip cookies

We all need a simple go-to chocolate chip recipe that’s crispy on the outside with chewy melty perfection on the inside… well, here you have it. I can’t recommend these enough, they’re easy to make, and you’d never know it but they are egg-, dairy- and nutfree, so suitable for various dietary requirements including being vegan.

Equipment needed:

• 1 or 2 baking sheets lined with parchment
• Large mixing bowl
• Ice cream scoop or spoon for scooping

Time taken 25 minutes / Makes 18

300g/10½ oz plain (all-purpose) flour

1 tsp baking powder

1 tsp bicarbonate of (baking) soda

200g/7 oz milk or dark chocolate chips

(dairy-free if required)

½ tsp sea salt

150ml/5 fl oz/²/3 cup olive oil

100g/3½ oz caster (superfine) sugar

75g/2¾ oz soft light brown sugar

1 tsp vanilla bean paste

60ml/4 tbsp cold water

• Heat the oven to 180°C/160°C fan/350°F/gas 4. Line a couple of baking trays with baking parchment.

• Put the flour, baking powder, bicarbonate of soda, chocolate chips and salt in a large mixing bowl and stir to mix.

• In a separate bowl, mix together the oil, sugars and vanilla with 4 tablespoons cold water until thoroughly combined. Pour this into the flour and stir until the dough just comes together without over-mixing.

• Scoop 18 balls of the dough and place on the prepared baking trays, leaving some space between for spreading. Press each one down lightly to flatten a little. If you are not intending on baking them straightaway, put in the fridge or freeze and defrost before cooking.

• Bake for 14–16 minutes until the tops are light golden and the edges crisping. The cookies will have risen but as they cool they start to flatten down, leaving a slightly soft centre when cool.

• Cool on the baking trays and enjoy warm or cold.

Flexible

Gluten-free: swap plain (all-purpose) flour for a gluten-free flour, and use gluten-free baking powder. Fruit and nut cookies: add 100g/3½ oz roasted hazelnuts, roughly chopped and 100g/3½ oz milk or dark chocolate chips to the cookie dough.

Orange, cranberry and white chocolate cookies: add the grated zest of 1 orange and mix in 100g/3½ oz dried cranberries (roughly chopped if large) and 100g/3½ oz white chocolate chips to the cookie dough.

Double chocolate cookies: replace 40g/1½ oz of the flour with 40g/1½ oz sifted cocoa powder and mix 200g/7 oz dark, milk or white chocolate chips into the cookie dough.

Get ahead: the cookie dough freezes well. Scoop or roll balls of dough and freeze in a single layer on a baking tray lined with baking parchment. Once solid, store all together in a freezer bag. Defrost and cook as needed.