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Petunjuk

GARLIC AND CHILI SPINACH

Serves 4

Melt 30g butter in a large pan over a medim- high heat. Add IOOg breadcrumbs, the zest of 1 lemon, 3 crushed garlic cloves and 1 finely chopped red chilli. Cook until golden and crunchy. Remove from the pan, season and set aside. Add 400g spinach to the pan and cook for 4-5 minutes until wilted and soft, stirring. Season with salt and pepper and top with the crunchy crumbs to serve.

CREAMY SPINACH STUFFED CHICKEN

Serves 4

Preheat the oven to 190°C/170°C fan/ gas mark 5. Season 4 chicken fillets with salt, pepper and some smoked paprika. Use a sharp knife to cut a pocket into the side of each chicken fillet. In a bowl, combine 120g soft cream cheese, 20g grated Parmesan, 2 tbsp sour cream, 50g finely chopped fresh spinach, 1 crushed garlic clove and a pinch of dried chilli flakes. Season with salt and black pepper and stir well to combine. Spoon the spinach mixture into each chicken fillet. Place the chicken in a baking dish and bake for 25-30 minutes or until completely cooked through.

SANG PANEER

Serves 4

In a blender, combine 4 crushed garlic cloves, 1 x 3cm piece of peeled and chopped fresh ginger, 1 green chilli and 60ml water. Whizz to form a smooth paste. Melt 30g butter in a pan over a medium-high heat. Add the ginger-garlic paste and cook for

30 seconds, stirring. Add 200g finely chopped spinach and season to taste. Cook for two minutes until wilted, stirring. Turn the heat to medium-low, cover with a lid and cook for 15 minutes until the spinach is very soft, stirring often. Stir in 80ml cream, ½ tsp garam masala and a pinch of cayenne pepper. Add 200g paneer cheese. Cover again and continue cooking for 15 minutes until thickened. Serve with rice and/or naan bread.