Easy Chicken Curry

(serves 3-4)

1 tblsp olive oil

1 large onion, chopped

1 clove garlic, crushed

2 heaped tsp curry powder (or more for a stronger flavour)

1 level tsp ground ginger

juice of 1 small (or 1/2 large) lemon

1 cup water, stock or tomato juice

400-500g cooked/leftover chicken (or turkey)

2 tbsp sultanas or raisins (optional)

1 chopped apple (optional)

Method:

Cook the onion and garlic gently in the oil, then stir in the curry powder and ginger, stirring until the onions are fully coated. Add the chopped meat with the lemon juice and stir in thoroughly. Gradually add the rest of the liquid, stirring all the time. 

Cook for about 15 minutes, stirring to ensure it doesn't stick. When almost ready to serve, add sultanas and/or chopped apple, if you like them, or serve them as extra garnishes over the curry.

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This is a very adaptable meal (albeit not very authentic). I often  make it when we have meat left from a roast chicken, or turkey after Christmas. If you don't have leftover meat, you can poach, bake or airfry a couple of chicken breasts in advance then cut and use as above. 

For a vegetarian meal, an excellent curry can be made using chopped cauliflower and carrots instead of meat.  If you have a mixed family of meat-eaters and vegetarians, make the curry sauce in one large pan, then divide appropriately with another pan before adding meat to one and vegetables to the other. For protein, add in some chickpeas. 

Curry is traditionally served with boiled rice; brown rice is healthier and more nutritious than white rice. You can also serve with naan bread, yoghurt, dried coconut, sunflower seeds, etc, and other vegetables such as green beans.

Rice Pudding

(Serves about 4)

3 tblsp short grain rice
2 level tblsp sugar
knob of butter
1 tsp nutmeg
1 pint/500ml milk*

Method:
Grease a 1.5 pint ovenproof dish with butter, put in rice (washed if necessary) and sugar. Pour on milk, top with shavings of butter and nutmeg. Bake in the oven at 150C (300F, Gas 2) for about 2 hours, stirring after one hour.

Microwave method:
Use a deep dish with plenty of room as the milk will boil and the rice will expand! Place ingredients in non-metallic bowl as for regular oven, then cook on HIGH for 5 minutes. Stir well. Cover and cook on LOW for 20-25 minutes, or until cooked and beginning to thicken, stirring every 10 minutes. Leave to stand for 5 minutes before serving.

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*Note for people in the USA: a pint in the UK is 20 fluid ounces, which is two-and-a-half US cups.

This is a traditional British dessert, which I used to love as a child. Unfortunately none of my family like it, and we don't tend to eat desserts very often anyway so I haven't made it for about 25 years. But if you like this kind of thing, it's ideal for chilly winter evenings.

Sausage Bean-Feast

(serves about 3-4)

450g/1lb sausages
450g can baked beans in tomato sauce
2 tblsp tomato ketchup
1 level tblsp soft brown sugar
1 level tsp mustard

Method:
Combine all the ingredients in a casserole or other large deep dish, and bake covered for about 30-40 minutes in a hottish oven (350F/180C).

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Use your favourite type of sausages - meat or vegetarian - in this quick recipe which is particularly popular with some children, and can easily be made by a young child. You could serve it with mashed or potatoes, or fresh crusty bread. A salad served with it would add to the nutritional value.