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1. Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender. Reserve about 1/2 cup of the starchy cooking water, then drain the pasta and set it aside.
 
2. While the pasta is cooking, prepare the asparagus. Remove the bottom 1/2 to 1-inch of the stems, or just the part that is tough and woody. Chop the remaining asparagus into 1-inch pieces.
 
3. Place the asparagus in a large skillet and add about 1/2 inch water. Place a lid on the skillet and bring the water up to a boil. Let the asparagus steam and simmer for about 2 minutes, or just until it turns bright green and has become slightly tender (test with a fork). Drain the asparagus and return it to the skillet.
 
4. Add the butter and minced garlic to the skillet with the asparagus and place it over medium heat. Sauté the partially cooked asparagus in the butter and garlic for about two minutes more, or until the garlic becomes soft and fragrant. Turn off the heat.
 
5. Add the cooked and drained pasta to the skillet with the sautéed asparagus. Toss the pasta in the skillet until it is combined with the asparagus and coated with garlic butter. Top with a generous pinch of salt and freshly cracked pepper.
 
6. Use a zester or small-holed cheese grater to zest the lemon onto the pasta. Once zested, slice the lemon in half and squeeze the fresh juice over the pasta. Toss the pasta until everything is well combined, adding a splash of the reserved pasta cooking water if it becomes dry. Taste the pasta and adjust the salt, pepper, or lemon if desired. Serve warm.
1. Place both a large pan and a medium grill pan over medium heat.
 
2. Add your butter to the large pan to melt. On a plastic cutting board, cut the chicken breasts first into strips, then into chunks.
 
3. Season your chicken with garam masala, salt, and pepper. Next, grab your red onion and dice it up. Your butter should be melted by now, pour off about 2 tablespoons into a small bowl and reserve for later. Return the pan to the stove. Add the seasoned chicken chunks to your pan with the butter. Add about 3/4s of your diced onion to the chicken.
 
4. In a large bowl, add flour, yogurt, baking powder, a large pinch of salt, reserved melted butter, and about half of what’s left of your red onion (we’re saving the last little bit for garnish). Mix well with your hands to form a dough. If it’s too dry add more yogurt, if it’s too wet add more flour. Set aside for just a moment.
 
5. Head back over to your chicken. To the pan, add tomato sauce and coconut milk, and let simmer.
 
6. Flop your dough onto a lightly floured surface. Divide the dough into 3 balls, then roll each ball out to about ½” thick. Rub each flatbread with a bit of olive oil and a sprinkling of salt. Place the flatbreads, seasoned side down, into the grill pan (you might have to do each one separately depending on pan size). Rub a bit of oil onto the top side as well. After about two minutes, flip your flatbread to the other side, you should see some light grill marks. Grill on this side for another minute or two and remove from the pan.
 
7. Taste your butter chicken sauce, add a bit of salt if needed. Grab your bunch of cilantro and tear off the stems (because we use every part, of course!). Slice the stems very fine and add to the chicken. Reserve the leaves for garnish.
 
8. Grab a plate and lay down a piece of flatbread. Spoon chicken on top and ladle sauce over it all. Top with remaining red onion, torn cilantro leaves, and lime(optional).
```ad-tip
title: Hot Tip
If you don’t have a rolling pin, use a wine bottle.
<p>1. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).Trim the courgette then quarter lengthways. Chop widthways into small pieces.Roughly chop the parsley (stalks and all).</p>
<p></p>
<p>2. Heat a drizzle of oil in a saucepan over medium-high heat. Add the chicken and cook until brown all over, 5-6 mins. Turn occasionally. Tip: Do this in batches if necessary - you don't want to stew the chicken! Add the shallot and cook, stirring, until soft, 5 mins.</p>
<p></p>
<p>3. Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).</p>
<p></p>
<p>4. Add the garlic, half of the parsley and the Zanzibar curry powder to the chicken. Cook for one minute. Add the coconut milk and chicken stock powder. Bring to the boil, stir and lower the heat so the curry simmers gently. Cook for 10 mins. Add the courgette, then simmer until the sauce has thickened and the courgette is tender, 5-7. IMPORTANT: The chicken is cooked when no longer pink in the middle. TIP: Add a splash of water if the curry looks a bit dry.</p>
<p></p>
<p>5. While the curry is cooking, zest and halve the lime. When the rice is ready, fluff it up with a fork. Stir in the lime zest and a small squeeze of lime juice (save some for the curry!).</p>
<p></p>
<p>6. When the curry is cooked, taste and add salt and pepper if required. Stir in the remaining parsley and a squeeze of lime juice. Spoon the rice into bowls, top with the fragrant chicken curry and enjoy!</p>
<p>2 chicken breasts or thighs or meat or seafood or tofu</p>
<p>6 tablespoons butter</p>
<p>2 tablespoons Garam Masala</p>
<p>1 red onion</p>
<p>1 cup flour</p>
<p>3/4 cup yogurt</p>
<p>1 teaspoon baking powder</p>
<p>1/2 cup tomato sauce whatever you have leftover</p>
<p>1/2 cup whole fat coconut milk not light</p>
<p>10 sprigs cilantro stems & leaves</p>
<p>salt staples</p>
<p>pepper staples</p>
<p>olive oil staples</p>
<p>lime</p>
</div>
</td>
<tdstyle="vertical-align:top">
<h3>Directions</h3>
<divitemprop="recipeDirections">
<p>1. Place both a large pan and a medium grill pan over medium heat. </p>
<p></p>
<p>2. Add your butter to the large pan to melt. On a plastic cutting board, cut the chicken breasts first into strips, then into chunks. </p>
<p></p>
<p>3. Season your chicken with garam masala, salt, and pepper. Next, grab your red onion and dice it up. Your butter should be melted by now, pour off about 2 tablespoons into a small bowl and reserve for later. Return the pan to the stove. Add the seasoned chicken chunks to your pan with the butter. Add about 3/4s of your diced onion to the chicken. </p>
<p></p>
<p>4. In a large bowl, add flour, yogurt, baking powder, a large pinch of salt, reserved melted butter, and about half of what’s left of your red onion (we’re saving the last little bit for garnish). Mix well with your hands to form a dough. If it’s too dry add more yogurt, if it’s too wet add more flour. Set aside for just a moment. </p>
<p></p>
<p>5. Head back over to your chicken. To the pan, add tomato sauce and coconut milk, and let simmer.</p>
<p></p>
<p>6. Flop your dough onto a lightly floured surface. Divide the dough into 3 balls, then roll each ball out to about ½” thick. Rub each flatbread with a bit of olive oil and a sprinkling of salt. Place the flatbreads, seasoned side down, into the grill pan (you might have to do each one separately depending on pan size). Rub a bit of oil onto the top side as well. After about two minutes, flip your flatbread to the other side, you should see some light grill marks. Grill on this side for another minute or two and remove from the pan. </p>
<p></p>
<p>7. Taste your butter chicken sauce, add a bit of salt if needed. Grab your bunch of cilantro and tear off the stems (because we use every part, of course!). Slice the stems very fine and add to the chicken. Reserve the leaves for garnish. </p>
<p></p>
<p>8. Grab a plate and lay down a piece of flatbread. Spoon chicken on top and ladle sauce over it all. Top with remaining red onion, torn cilantro leaves, and lime(optional).</p>
<p></p>
<p>9. Hot Tip: If you don’t have a rolling pin, use a wine bottle.</p>
<p>1. a) Halve, peel and thinly slice the onion. b) Halve the pepper and discard the core and seeds. Slice into thin strips. c) Peel and grate the garlic (or use a garlic press).</p>
<p></p>
<p>2. a) Heat a drizzle of oil in a frying pan over high heat. b) When hot, add the beef mince. c) Cook until browned, breaking up with a spoon as it cooks, 2-3 mins. d) Stir the onion and pepper into the beef and continue cooking for another 4-5 mins.</p>
<p></p>
<p>3. a) Meanwhile, trim the ends from the cucumber, halve lengthways and thinly slice. b) Pop into a bowl and pour on the rice vinegar, a pinch of salt and the sugar (see ingredients for amount). c) Toss to coat and keep to one side.</p>
<p></p>
<p>4. a) Next, mix half of the sriracha with the mayonnaise in a small bowl.</p>
<p></p>
<p>5. a) When the onions and peppers are softened and the beef is cooked through, add the garlic and ginger puree to the pan. IMPORTANT: The beef is cooked when no longer pink in the middle. b) Stir and cook until fragrant, 1 minute. c) Stir in the soy sauce, ketjap manis, honey and remaining sriracha. Bring to a bubble and remove form the heat. d) Get ready to serve.</p>
<p></p>
<p>6. a) Lay out 3 tacos per person on each plate. b) Spread on the mayo with the back of a spoon. c) Top with the beef mixture and then a few slices of cucumber. d) Serve any remaining cucumber alongside. e) Fold and devour!</p>
<p>1. Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender. Reserve about 1/2 cup of the starchy cooking water, then drain the pasta and set it aside.</p>
<p></p>
<p>2. While the pasta is cooking, prepare the asparagus. Remove the bottom 1/2 to 1-inch of the stems, or just the part that is tough and woody. Chop the remaining asparagus into 1-inch pieces.</p>
<p></p>
<p>3. Place the asparagus in a large skillet and add about 1/2 inch water. Place a lid on the skillet and bring the water up to a boil. Let the asparagus steam and simmer for about 2 minutes, or just until it turns bright green and has become slightly tender (test with a fork). Drain the asparagus and return it to the skillet.</p>
<p></p>
<p>4. Add the butter and minced garlic to the skillet with the asparagus and place it over medium heat. Sauté the partially cooked asparagus in the butter and garlic for about two minutes more, or until the garlic becomes soft and fragrant. Turn off the heat.</p>
<p></p>
<p>5. Add the cooked and drained pasta to the skillet with the sautéed asparagus. Toss the pasta in the skillet until it is combined with the asparagus and coated with garlic butter. Top with a generous pinch of salt and freshly cracked pepper.</p>
<p></p>
<p>6. Use a zester or small-holed cheese grater to zest the lemon onto the pasta. Once zested, slice the lemon in half and squeeze the fresh juice over the pasta. Toss the pasta until everything is well combined, adding a splash of the reserved pasta cooking water if it becomes dry. Taste the pasta and adjust the salt, pepper, or lemon if desired. Serve warm.</p>
