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Trish Bradford -Thali Tray ultimate buffet for 1 followed by Mango lime posset & cardamon shortbread

Updated: May 21, 2023

2023 - Keen Home Cook



Chicken Curry

1 large onion chopped

6 cloves garlic

Thumb of ginger

120g tomatoes

1 heaped tbsp tomato purée

3 tbsp vegetable oil

5 green cardamom pods

Cinnamon stick

2 dried bay leaves

1 tsp ground turmeric

½ tsp Kashmiri chilli powder

1 tsp ground cumin

2 tsp ground coriander

400g chicken thighs

Coriander, chopped to garnish


120g red lentils

Oil for frying

1 chopped onion

1 tsp ground cumin

1 tsp turmeric

1 green chilli

3 cloves of garlic

Fresh ginger

3 tomatoes

Tamarind paste.

Onion Pickle

1 red onion

Wine vinegar


Green chilli

Kashmiri powder



Sagg Aloo

1tsp turmeric

250g part cooked potatoes

1/2 onion

1tsp cumnin seeds

1tsp mustard seeds

1 chopped garlic clove

1 red chilli

200g spinach (I use frozen)

Boiled Rice

200g basmati rice

1/4 onion

400ml chicken stock

Pinch of saffron



Whizz the onions in a blender to a smooth paste, then remove and set aside.

In the same blender, blitz the garlic and ginger, then remove and set aside.

•Do the same with the tomatoes and tomato purée to a smooth paste, then set aside. Heat the oil in a large pan over a medium heat.

Add the whole spices, and when they sizzle, add the onion paste and fry for 9-10 minutes.

Add the garlic and ginger paste, and fry for 1 minute.

Add the tomato paste and fry for 2 minutes until it begins to thicken.

Add the turmeric, chilli powder, cumin and ground coriander.

Add the chicken and mix to coat with all the spices, seal on all sides.

Add water.

Bring to the boil, then cover and simmer for 15 minutes.


Cover the lentils with water and leave to one side.

•Fry the onions until golden and sweet.

•Add the spices and the chilli and fry.

•Add the garlic and ginger along with 2 of the tomatoes.

Add the drained lentils and stir to make sure all the lentils are covered in the spice mix.

•Pour over boiled water and bring to a simmer.

•When the lentils are tender, add the tamarind paste.


•Place all of the ingredients into an air tight container and place in the fridge until needed (love this - so easy and keeps great in a toastie).


•Heat oil in a pan.

•Fry the onions until golden.

•Add the dried spices.

•Add garlic and ginger.

•Add the potatoes.

•Add the spinach.

•Turn to a gentle heat until cooked.


•Fry the onion until golden.

•Add the rice and mix with in the onion.

•Add boiled water.

•Bring to the boil cover and simmer for 12 mins.

•Turn off the heat and leave with the lid on for 10mins.

•After 10 mins, fluff with a fork and swirl in the saffron mixed with water.




300ml double cream

150g caster sugar

Mango pulp

4 limes juiced and zested


100g butter

40g icing sugar

Pinch of salt

120g plain white flour

3 cardamom pods, freshly ground or crushed

Caster sugar for sprinkling



•Add the cream in a big saucepan with the sugar and gently heat, stirring until the sugar has dissolved.

Bring to a simmer and bubble for 1 min.

•In a bowl over ice, mix in the lime zest and juice.

•Divide into serving dishes and refridgerate.


Preheat the oven to 160C;

•Cream the butter and icing sugar until light and airy.

Add the rest of the ingredients and mix until just combined.

Press down with your palm to make a flattish circle, then roll out, until ½ cm thick.

Transfer to a tray, and let it rest in the fridge for at least 20 minutes.

Bake until golden (around 15-20 minutes).

Once done, sprinkle with sugar and cut into 6cm-long fingers.

Allow to cool.

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