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

Here we have a green chicken curry (hara murgh) cooked in the traditional Konkani way, with plenty of fresh green herbs and finished with yogurt. On the side is some crunchy cucumber in a spicy coconut chutney called thoushe sasam - perfect for rounding off this delicious spread.

Baghala ghatogh is a dish from northern Iran that celebrates the humble broad bean. It’s a simple vegetable stew flavoured with lots of dill, garlic and turmeric, with eggs cracked in at the end to gently poach in the juices. On the side there’s a bright yellow, delicately flavoured saffron yogurt and some easy-to-make seeded flatbreads with sesame and nigella.

HARA MASALA SPICES: Cumin, turmeric, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, curry leaves

HERB BLEND: Green chilli powder, chilli flakes, coriander, mint, green bell pepper

THOUSHE SASAM SPICES: Mustard seeds, curry leaves, chilli flakes, tamarind (tamarind, starch), amchur, ginger

BAGHALA GHATOGH BLEND: Dill, toasted cumin, turmeric

SAFFRON.

FLATBREAD SPICES: Nigella seeds, sesame seeds

*Allergens

Konkani Green Curry

• 300g diced chicken
• 1 small red onion 
• 2 cloves of garlic -
• Fresh ginger - finely chopped to make 2 tsp
• ½ cucumber 
• 10g bunch of coriander 
• 10g bunch of mint 
• 75g full fat natural yogurt (not Greek yogurt or set yogurt)
• 3 tbsp desiccated coconut
• Rice for 2 to serve

Baghala Ghatogh

• 4 eggs
• 2 courgettes 
• 200g broad beans
• 1 medium onion
• 2 cloves of garlic 
• 250g full fat natural yogurt or Greek yogurt
• 125g self-raising flour plus extra for rolling out the flatbreads