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Original recipe Ingredients 2 tablespoons oil 2 fresh garlic cloves, finely minced 1 large yellow onion, finely chopped 2 1/2 teaspoons curry powder 2 teaspoons ground cumin 1/4 teaspoon crushed red pepper flakes 1 teaspoon ground turmeric 250g boneless chicken breasts, cut into 1-inch pieces 1 1/2 teaspoons tomato paste 1 cup coconut milk 2 teaspoons kosher salt 1 cup hot water (optional) Directions In a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes. Stir in cumin, turmeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt- cook for 1 minute. Add tomato paste. Mix to combine. In ziploc bag, toss chicken pieces in remaining curry powder, season with salt and pepper. Add to wok, and cook for about 5-6 minutes until outside is golden brown. Or use a Greek Yogurt Curry Chicken Marinade. Pour coconut milk into the wok-if coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. Add hot water if there is not enough liquid, because it has cooked down. Serve hot with white rice if desired or a quick naan

Original recipe Ingredients 500g chicken 1 cup Greek yogurt 3 garlic cloves minced 2 teaspoons 2 tablespoons lime juice 1 tablespoon 1 tablespoon curry powder 1 tablespoon chili powder 1/2 tablespoon cumin 1 teaspoon onion powder 1 teaspoon salt Directions In a large mixing bowl, combine Greek yogurt, minced garlic, honey, lime juice, oil, curry powder, chili powder, cumin, garlic powder, and salt. Mix to combine. Add chicken thighs and toss until well-coated. Cover and marinate for at least 30 minutes. You can also cover and refrigerate for up to 8 hours.

Original recipe Ingredients 1 tin (400g) Chickpeas, drained A Handful of Fresh Parsley, chopped 1 tablespoon Paprika ½ Lemon, juice only 2 tablespoons Extra Virgin Olive Oil ½ teaspoon Salt ½ teaspoon Garlic Powder Directions In a skillet/frying pan, heat the oil. Add cooked and drained chickpeas and roast until it turns brown-ish. Season with salt, garlic powder, paprika, chopped parsley and drizzle with freshly squeezed lemon juice. Cook for a further minute or two before turning off the heat. Serve either warm or cold. Notes Cooking time can vary depending on how toasted you like your chickpeas. This is a very easy recipe to add things to.

Original recipe Ingredients 1818g beef brisket, trimmed w/ a thin layer of fat remaining 1 tbsp salt ½ tsp black pepper 1 tsp garlic powder 1 tsp onion powder 2 tbsp paprika 625 ml beef broth Directions Pre-heat oven to 165C. Grab your roasting pan and rack. Mix salt, pepper, onion powder, garlic powder, and paprika together in a small bowl. Rub this on all sides of the brisket. Place brisket (fat side up) on top of the roasting rack in the pan. Add enough beef broth to cover the bottom of the pan by half an inch. Cover tightly with aluminum foil (I use two pieces to make sure it’s tight) or a lid and place in oven for 1 hour. Reduce heat to 130C and cook an additional 3 hours (covered) or until fork tender. Check the liquid level at least once to make sure that it has not burned off if your oven runs hot. Add more broth if needed. Cool ~ 15 minutes covered and slice thinly (trim any fat off the top if desired) Notes You could cook it in the liquid if you are going to shred the brisket. You shouldn’t roast vegetables at the same time—the temp is too low. Let the beef brisket sit in the spice mix for up to a day before cooking so the salt can macerate the meat.

It’s not traditional but it is super fast and tasty. This takes about 15 minutes to make and the yoghurt makes it fluffy and light. Check out this recipe for something more traditional. Ingredients Self raising flour Greek yoghurt Salt Butter / oil Directions Mix the self-raising flour and yoghurt in a bowl. You want a dough consistency. Add flour if it’s too sticky and yoghurt if it’s too dry. Add a pinch of salt. Cook on medium-high heat in butter or oil. Feel free to add garlic, herbs, etc.