• Semolina-and-yoghurt bunt cake
• Lentil, coriander and chilli salad with warm cauliflower florets
• Marinated butterflied leg of lamb with sweet potatoes and garlic-coriander pesto
• Creamy cauliflower and yoghurt curry with mangetout and ginger slivers
• Hazelnut, cinnamon and coconut cake

Store spices

If correctly stored - as airtight as possible in a cool, dry cupboard away from direct sunlight - ground spices and dried herbs wil perserve their flavours, but do use them within 8 months. Here are some more tips:

• Dry excess herbs in a microwave. Place a layer of leaves on paper towels in the microwave then place another paper towel on top and microwave on high  for 1 or 2 minutes, depending on the wattage of your microwave. Strip the leaves off the stems and place them in a clean jar with a tight-fitting lid. 
• Or freeze them in ice-cube trays with some water. To use, add a whole block to ingredients.
• As soon as you've bought fresh herbs, rinse them well, drain them on a clean tea towel and keep them chilled, in a tea towel, on the vegetable shelf in the fridge.
• Ready-made or home-made curry powders can be stored together in an airtight container in a cool, dry place for three to four months.