Indian methi chicken curry
Indian methi chicken curry—chicken with fresh fenugreek leaves—is a dish traditional to a number of regions of India, each with their own take on it. It's not really a "curry" in the popular sense, in that the spices are mild and relatively minimal and the gravy lighter and less complicated to make than better-known Indian dishes. Yes, it's very easy to cook.
Provençal lamb with orange and fennel
Provençal lamb with orange and fennel and various fresh herbs is a traditional recipe from the South of France, hearty yet dripping in the sun-drenched flavours of the region. A rustic, slow-cooked meal, it's a dish that is easy to make and packed with nutritious vegetables.
Cape Malay seafood curry
This Cape Malay seafood curry—technically it's fish and seafood—is a mild curry that is easy to make. It's less well-known than the famous lamb curries from the region, perhaps ironic given that it is more in keeping with the history of fishing at the Cape and today's healthier eating habits than lamb. It's relatively low in fat and brimming with vegetables too.
Cape Malay fish balls
Cape Malay fish balls are highly adaptable. Not as well known as other Cape Malay dishes—such the famous lamb curries—these traditional fish balls made with a combination of white fish and smoked fish make tasty starters, great finger food at a party, and are also integrated into other delicious Cape Malay dishes.
Pasta with kale and pancetta sauce
This recipe for pasta with kale and pancetta sauce comes from Castelfranco Emelia in Italy's Modena Province. It's a combination of the deeper flavours of onions cooked in white wine, pancetta and cream and the green flavours of kale and basil. Given its particular cooking method, it can be turned into a lactovegetarian dish with no effort at all.
