Our 2 top picks of the month’s recipes for 2 people…

Sri Lanka is known for the fragrance and colour of its cuisine, with the key ingredients being rice, coconut and spices, including cinnamon and plenty of chilli. Here we have a rich, complex and slightly sour pork curry served with with an onion and chilli relish known as lunu miris and pol roti (flatbreads made with coconut, onion and coriander).

Kedgeree is a hugely popular dish from the days of the Raj. It’s based on Khichri - an Indian dish of rice, lentils and spices - which the Victorians adjusted by toning down the spices and adding boiled eggs and smoked fish. It’s served here with a sweet and spicy apple chutney to liven up your taste buds!

Sri Lankan Black Pork

CURRY GROUND SPICES: Toasted (coriander, cumin, chilli, rice, black pepper, fennel, fenugreek, turmeric, cloves, curry leaves, cinnamon), brown mustard seeds, tamarind (tamarind, starch), green cardamon
CURRY WHOLE SPICES: Cinnamon, kokum, bay
LUNU MIRIS SPICES: Chilli, shrimp (shrimp, starch)

Kedgeree

KEDGEREE WHOLE SPICES: Bay, cinnamon, green cardamon
ANGLO INDIAN CURRY POWDER: Turmeric, coriander, green cardamon, nutmeg, cayenne, cinnamon, black pepper, ginger, cloves, toasted mustard, toasted cumin
APPLE CHUTNEY SPICES: Kashmiri chilli, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, nigella

*Allergens

Sri Lankan Black Pork

• 300g diced pork
• 1 small red onion 
• Fresh ginger - finely chopped to make 1 tbsp
• 2 cloves of garlic
• 10g bunch of coriander
• ½ lime
• 200ml full fat coconut milk (½ a standard-size tin or you can buy as a sachet)
• 150g plain flour plus extra for rolling out the breads

Kedgeree

• 150g smoked haddock
• 1 onion 
• 1 cooking apple 
• ½ lemon
• 30g butter
• 150ml milk
• 2 eggs
• 125g basmati rice or standard long grain rice (not easy cook)
• 30ml vinegar (white wine or cider vinegar is best)
• 2 tbsp sugar