2 tablespoons sunflower or vegetable oil
1 onion, chopped
2 cloves of garlic, crushed
2–3 potatoes, peeled and cut into chunks
2 carrots, cut into chunks
1 green or red pepper, deseeded and cut into chunks
3 tablespoons mild, medium or hot curry powder
400g tin of chopped tomatoes
200ml vegetable stock
juice of 1/2 lemon
400g tin of chickpeas, drained
4 tablespoons natural yoghurt or cream
sea salt

Heat the oil in a saucepan and gently fry the onion until it has softened. Add the garlic, potato, carrot, pepper and curry powder. Cook for about 5 minutes until the vegetables are just starting to soften and become golden. Stir in the tomatoes, stock and lemon juice, bring to a simmer and cook for 30 minutes.

Stir in the chickpeas and continue to cook for a further 5 minutes for the chickpeas to heat through.

By now the vegetables should be tender and the sauce thick. Stir in the yoghurt or cream and season with salt. Serve with rice, naan bread or whatever you fancy.

PS…

If your corner shop sells it, coconut milk or coconut cream can be used instead of the natural yoghurt or cream, while a small tin of drained pineapple chunks adds a delicious fruity flavour.

The curry also benefits from a few fresh herbs, so if you have any coriander or parsley, stir it into the curry at the end.

Recommended wine: Diamond Label Shiraz - The spiciness and intense dark fruit flavours of the Diamond Label Shiraz are a great match for curries

OVEN-BAKED SALMON AND PEA RISOTTO

Are you in the mood for a risotto, but quite frankly can’t be bothered to stand and stir it for twenty minutes? Well, this is a sort of cheat’s risotto that could be perfect for you. It also doubles up as a storecupboard saviour because it uses mostly storecupboard ingredients, making it perfect for an easy-to-prepare, last-minute dinner emergency.

takes about 40 minutes to make

serves four

· 2 tablespoons olive oil
· 1 onion, chopped
· 300g risotto rice
· 1 litre chicken or vegetable stock
· grated zest of 1 lemon
· sea salt and freshly ground black pepper
· 300g tin of mushy peas (yes, you did read that right!)
· 400g tin of pink or red salmon, drained and large bones removed
· 2 tablespoons chopped dill, mint, chives, basil or parsley (or a mixture of a few)
· 50g butter

Preheat the oven to 200ºC/fan 180ºC/gas 6.

Heat the olive oil in an ovenproof dish or casserole and gently fry the onion until softened. Stir in the rice, stock and lemon zest. Season with salt and pepper and bring to a gentle simmer. Cover with a lid and bake in the oven for 20 minutes.

By now the rice should be tender. The risotto might seem quite runny, but that’s fine at this stage. Stir in the mushy peas and salmon and return to the oven for 5 minutes.

Take the risotto out of the oven and mix in the herbs and butter. Stir for about 2 minutes to thicken the risotto before serving.

PS…

For an extra creamy finish, stir in a couple of spoonfuls of mascarpone or cream cheese with the butter

Recommended wine: Diamond Cellars Semillon Chardonnay - The citrus fruit characters which Semillon is known for go well with salmon and will bring out the lemon zest and the body and richness which the Chardonnay adds will balance the richness of the creamy risotto

So rustle up one of these delicious dishes, grab a glass of Rosemount wine and prepare to indulge yourself in front of the TV. Rosemount wine has not only seen the introduction of screw caps across the entire range but the brand has gone back to its distinctive style of fresh bright wines and superior wine quality with a focus on intense fruit flavours.