Baked Alaska
Angela's Onion Bhajis
Baked Onion Soup With Gruyere Cheese And Madeira
Boeuf Bourguignonne
Bolognese Sauce
Brown Chicken Fricasse
Carrot & Corriander Soup
Chicken & Mango Balti
Chicken Chasseur
Chicken Basque
Chili con Carne
Clam Chowder #1
Chowder #2
Cloutie Dumpling
Diana's Cheese Fondue
Katherine's Chicken with Leek & Pancetta
Katherine's Lemon Curd
Katherines Sausage & Pasta Gratin
Key Lime Pie
Lemon Cake
Pat's Pavlova
Pot Roast Lamb with Rosemary
Spanish Omelette
Victoria Sandwich
  Chicken & Mango Balti


75g red lentils
1 tbsp of olive oil
1 leek, finely sliced
2 chilies, finely chopped
4 curry leaves
1 tsp of mustard seeds
1 mango, peeled, stoned and cubed
2 tomatoes, chopped
½ tsp of chili powder
1 tsp of ground coriander
450g chicken breast, boned skinned and cubed
2 tbsp of fresh coriander, chopped


1. Place the lentils in a saucepan and add enough water to barely cover them. Bring minutes, until they are soft but not mushy. Drain well and set aside.
2. Heat the oil in a large non-stick frying pan. Add the leek, chilies, curry leaves and mustard seeds and cook over a medium heat for 4-5 minutes.
3. Add the mango, tomatoes, chili powder, ground coriander and chicken. Cook for 8-10 minutes, stirring occasionally.
4. Add the cooked lentils and cook for a further 2 minutes, or until the chicken is cooked through.
5. Garnish with fresh coriander before serving with plain basmati rice or plain naan bread.