Simple to prep but with pretty special results, this Indian-inspired menu from MasterChef winner Dhruv Baker makes a romantic meal for two
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Strawberry shortbread cardamom pots
Whip a small pot double cream with just enough sugar to sweeten. Crush 3-4 cardamom pods to remove the seeds, then finely crush the seeds before stirring into the cream with lots of sliced strawberries and 3-4 crumbled shortbread fingers. Spoon into pretty pots and eat with extra shortbread.
Crushed saffron potatoes
Cook 300g new potatoes in boiling, salted water until tender. Meanwhile, soften a pinch saffron in a drop of warm water. Drain the cooked potatoes and return to the pan over a low heat. Add 25g butter, the saffron and plenty of seasoning. Roughly crush together with a whisk or fork, then serve with the fish.
Green beans with coconut
Blanch 140g trimmed green beans in boiling, salted water for 2-3 mins until just tender. Drain and rinse under cold water to cool. Fry 1 tsp black or brown mustard seeds and 2 tbsp unsweetened desiccated coconut in 2 tsp sunflower oil for 1-2 mins until golden and fragrant. Stir in the beans until warmed through, then serve with the fish and potatoes.