Tip for boiling potatoes

Don’t add salt to the water when you are boiling potatoes – this stops them splitting. Instead drain them, and then season.

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Butternut Squash and Vegetable Balti   
This recipe from Meena Pathak's book Flavours of India shows yet again how well Indian food serves vegetarian cooking. That doesn't mean that you have to be vegetarian to cook this dish – you can also serve it with grilled chicken or as a side dish as part of an Indian meal.

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Aloo Ghobi mutter – cauliflower with potatoes and peas   
This recipe from our spice expert, Nafisa Brennan of Orgapod, is a traditional northern Indian dish and is a typical recipe from Gujarat.

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Asparagus with Gribiche Sauce   
This is a lovely elegant french starter that can be prepared in advance. Feel free to add or subtract to your taste. You can use home-made mayonnaise or bought mayonnaise.

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Asparagus with Parmesan and Fried Egg   
A perfect alternative breakfast for a special day. The crunch of the asparagus goes well with the salty Parmesan. Use the best of each ingredient here and don't skimp: aged cheese, free-range eggs, plump asparagus and good olive oil.

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Aubergine Dip   
A middle-eastern dish that you can make in advance to serve as part of a mezze or as a starter. Also called Baba Ganoush

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Aubergine Stacks with Goats Cheese   
Who would have thought that aubergine and goat's cheese would marry so well together? Yet the smokiness and silky texture of the aubergine cushions the quirkier more assertive taste of goat's cheese. Add tomato to unite the two sets of flavours and you have an elegant plate of food.

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Baked Potato with cream cheese and mint   
This is not the traditional baked potato - instead you use small potatoes (or cut large ones to size) and bake them in the oven, top them with mint at the end and serve them with cream cheese.

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Baked squash with Gruyere cheese and cream   
This is a simple way of making a soup, adding cream and gruyére cheese to a small squash and baking it so that everyone has a ready-made individual soup bowl.

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