Warming seasonal curry is all that one needs to stave off the colder weather that we have been having.

1 small red onion, finely chopped

2 cloves of garlic, finely sliced

1/2 inch of fresh ginger, finely chopped

1/2 tsp mustard seeds

1/2 tsp black onion seeds

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground cinnamon

1 tablespoon Garam masala

6 keffir lime leaves

100g spinach leaves

A large handful of chopped coriander leaves

100g mange tout

400g raw prawns

1 small butternut squash, cooked, flesh removed and mashed with a fork

1 can of coconut milk

Heat a little oil in a large pan and fry the onion until golden brown

Add the garlic, ginger and the whole spices, fry for another minute

Add the ground spices and and the lime leaves and combine

Pop the butternut squash in followed by the coconut milk and stir thoroughly

Simmer for 5 minutes and add the prawns and mange tout, cover and simmer for another 5 minutes

Add the spinach and leave to wilt

The pawns are cooked when they turn beautifully pink

Serve scattered with the coriander with fluffy lemon rice

Lemon Rice

150g black rice (or just basmati)

1 knob of ghee

Freshly ground pepper to taste

Juice and zest of 1 lemon

Wash the rice out under cold running water in a sieve.

Soak in cold water (just a finger level above the rice) for 30 minutes. Drain thoroughly.

Pop rice into a pan with 300ml of water (for Basmati – enough water to go 1 finger width above the rice level)

Bring to boil and then simmer for 40 minutes (10 for basmati) until rice is tender.

Fluff up the rice with a fork and stir the ghee in

To make your own ghee: melt unsalted butter in a pan until the milk solids (white) and the fat (pure yellow) have separated, bring to boil and cook for 8 minutes. Pour through a sieve lined with muslin into a jar, leave to cool and refrigerate.