- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 40g plain flour
- 3 tbsp medium curry paste
- 600ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 150g green beans, cut into 3cm pieces
- 1.2kg Maris Piper potatoes, cut into 2cm chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 heaped tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tsp nigella seeds
- 300g raw king prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- ½ small bunch coriander, finely chopped
- 2 tbsp half-fat crème fraîche
Heat 2 tbsp of the oil in a medium saucepan. Add the onion and a pinch of salt and fry over a medium heat for 8 mins, or until the onions turn golden and sticky. Stir the flour and curry paste into the onions and cook for 2 mins. Remove from the heat and quickly whisk through the milk in several additions to make a thick sauce.
Bring a large pan of water to the boil, add the beans and cook for 1 min, then scoop out with a slotted spoon and set aside. Add the potatoes to the water and cook for 5-6 mins or until you can easily insert a cutlery knife into them. Drain and mash. Stir through the remaining oil, turmeric and nigella seeds, then season to taste.
Add the prawns and green beans to the sauce. Bring to a simmer and quickly remove from the heat. Stir through the coriander and crème fraîche and season to taste.
Heat the grill to its highest setting. Spoon the mixture into a medium heatproof dish. Spread over the mashed potato and grill for 4-5 mins or until golden and bubbling.