Indian summer

Spice up your supper this September

Whip up some heat in the kitchen this month with two fresh recipes from Donald Russell and Riverford Organics. The Asian flavours in these two dishes give a fiery kick to spice up your evening meal.

Braised sweetcorn works well as a light accompaniment to the steak curry, the lemongrass adding a unique aroma and flavour that cuts through the delicate sweetness of the corn. Try buying a bunch of fresh lemongrass – the rest of the stalks can be frozen and used at a later date.

Diced steak curry with coconut and ginger

By Sue Lawrence

Serves 4-6

Diced steak curry with coconut and ginger

Diced steak curry with coconut and ginger


  • 880g diced steak
  • 2 onions, chopped
  • 400ml tin coconut milk
  • 2 tbsp tomato purée
  • 300ml stock
  • 40g flour
  • 4 tbsp oil
  • 3 cloves of garlic, finely chopped
  • 1 large piece of fresh ginger, grated
  • 2 green chillies, chopped
  • 3 tsp curry powder
  • 1 tsp cumin
  • 10 whole cardamom pods
  • Salt and pepper


Preheat the oven to 150ºC/300°F. Heat 2 tbsp of the oil in a large flameproof casserole dish, then add the onions and gently fry for 10 minutes. Add the garlic, ginger and green chillies and cook for 2 to 3 minutes, then add the curry powder, cumin and cardamom pods, stir and cook for 1 minute. Remove from the pan and keep to one side.

Heat another 2 tbsp of oil in the pan. Toss the diced beef in the flour and add to the pan to brown all over. Return the reserved mixture to the pan, add the coconut milk, tomato purée and stock, season with salt and pepper, and bring to the boil.

Remove from the heat, cover and cook in a preheated oven at 150°C/300°F for 2 to 3 hours, stirring once.

Chef’s tip: If you prefer a mild curry, remove the seeds from the green chillies before you chop them.

Serve with rice, naan bread, and a selection of your favourite Indian chutneys.

Braised sweetcorn with lime and chilli

Serves 4

Braised sweetcorn

Braised sweetcorn


  • 4 cobs of sweetcorn, cut into 3–4cm pieces
  • 75g butter
  • 2 tbsp olive oil
  • 2 x 5cm lengths lemongrass, bashed with your palm on the flat of your knife to bruise them
  • 2 mild red chillies, deseeded and finely chopped
  • Zest and juice of 1 lime
  • 2 tbsp chopped fresh coriander leaves
  • Sea salt and freshly ground black pepper


Heat the butter and oil in a large pan and add the sweetcorn, lemongrass and chilli. Stir for 2 minutes. Add the lime zest and juice, with 4 tbsp water.

Cover and cook for 6 to 8 minutes, stirring every now and then, until the corn is cooked. Keep an eye on the liquid and top up a little if needed.

Season to taste and stir in the coriander to serve.

Place a regular order with Riverford Organics and receive a free Riverford Farm cookbook, worth £16.99.

Full details


(24 October 2013)