Kerry’s Caravan Curries

Pipérade

250g red or green peppers, deseeded & sliced50g butter1 onion, finely chopped2 cloves garlic, crushed (optional)225g can tomatoes, drained & chopped6 eggs2 tblsp milkSeasoning

1. Melt butter in pan. Add onion & garlic, if using, & fry gently for 5mins until soft.2. Add peppers, tomatoes & seasoning. Simmer, stirring occasionally, for about 20mins, or until the pepper & tomato mixture is thick. (You could add some left-over cooked potato at this stage.)3. Lightly beat the eggs with the milk & pour into the pan. Cook for 2-3mins, stirring with wooden spoon until eggs are just set but not dry.4. Serve with bread rolls.

Pulse-filled Pittas

250g split red lentils40g margarine or butter1 onion, finely chopped100g button mushrooms, thinly sliced2 tsp ground cumin450ml vegetable stock2 tblsp lemon juice1 tblsp finely chopped fresh parsley4 white or brown pitta breads4 tomatoes, thinly sliced

1. Melt the marg in a saucepan. Add the onion & fry gently for 3-4mins until soft. Add the mushrooms & cumin & fry for a further 2mins, stirring.2. Add the lentils & stock to the pan & bring to the boil, then turn heat down very low. Cover & simmer for 20-30mins, stirring occasionally until the lentils are soft & the liquid has been absorbed.3. Add the lemon juice & parsley & season to taste.4. Warm the pitta breads, cut them in half, horizontally, & ease open with a round-bladed knife. Divide the lentil mixture between the pitta pockets & slip a few tomato slices into each one.

Curried Rice (Serves 6)

100g riceCan pimientos, drained & chopped Dressing:1 green pepper, deseeded & chopped 5tblsp olve oil2 tomatoes, skinned, deseeded & chopped 1 tblsp red wine vinegar2 spring onions, thinly sliced 2 tsp lemon juice2 tblsp blanched almonds, roughly chopped 1 clove garlic, crushed4 tblsp canned sweetcorn, drained 1 tsp caster sugar1 tblsp seedless raisins 1 tsp mild curry powder1 tblsp sultanas

1. Cook rice & drain. 2. Stir the chopped vegetables, nuts & fruit into the rice to distribute evenly.3. Make the dressing: put all the ingredients into a screw-top jar & shake well.4. Mix the dressing into the rice mixture & serve.

Chicken (or Quorn) & Potato Masala

2 onions, sliced1lb chicken breast, cubed (or Quorn)4 tblsp (or to taste) masala curry paste14oz can chopped tomatoes7oz mushrooms, halved1ib 3oz canned new potatoes, drained & halved7 fl oz boiling water2 tblsp chopped coriander

1. Dry fry the onions & chicken in a large pan for 5 mins. Stir in curry paste & tomatoes. Mix well, then add the mushrooms, potatoes & boiling water.2. Cover & simmer for 10 mins.3. Stir in chopped coriander & serve.

Seafood Spicy Rice (or Burghul)

1 tblsp oil1 onion, chopped1 clove garlic, crushed1 inch piece root ginger, finely chopped250g basmati rice (or burghul cracked wheat)1 tsp curry powder1 tsp cumin600ml (1 pint) stock300g seafood cocktail or prawns4 tblsp natural yoghurt1 tblsp fresh coriander, chopped25g flaked almonds

1. Heat oil in large saucepan & cook onion, garlic & ginger for 2-3 mins.2. Add the rice & spices & cook for a further 2 mins.3. Pour over the stock, cover & simmer for 15 mins, until rice is tender & water absorbed.4. Stir in seafood cocktail or prawns, natural yoghurt, coriander & season to taste.5. Heat through thoroughly & serve with flaked almonds sprinkled over the top.

(This is just as good without the yoghurt & almonds, if you haven’t got any.)