Ruth can Cook

WHAT YOU NEED: 1 x Large potato 1 x Tbsp (Patak) Chicken Tikka Paste 1 x cup of water (maybe a little more to add to sauce) 1 x Tomato 1 x Red chilli Half chopped onion salt and pepper to taste Peel and chop potato and tomato into mouth sized pieces. Part boil the potatoes in water for about 5-8 minutes then remove and place into a bowl. In the bowl add tomatoes and Tikka Paste (not sauce). mix altogether ensuring tomatoes and potatoes are covered, then add onions, red chilli, salt and pepper. Leave in the fridge for about half an hour for the flavours to infuse. Add a cup of water then gently stir, you may need to add a little more to ensure the potatoes have enough to cook in. Bring to boil stirring most of the time. Prick potatoes with a sharp knife to ensure that they are cooked through. The steam will evaporate and the sauce will thicken. Serve with boiled rice and chapatis.

WHAT YOU NEED: Whole cauliflower 1 x Clove of Garlic 1 x Tbsp Butter Slice the cauliflower into steaks, they each need to be about 2 cm thick. The rest of the cauliflower can be used another day or frozen. Peel and grate the Garlic into your butter. mix together until light, fluffy and spreadable. Spread each cauliflower steak with the Garlic butter on both sides. Place on to a baking tray or appropriate oven dish and put into a hot oven until they are brown on both sides. I served mine with Sunday roast but its also perfect with a little cheese sauce.

YOU WILL NEED: 6 Cloves of Garlic 4 Large Potatoes Olive oil Salt Ground black pepper 125g  (half a block) Butter I know it seems a lot of garlic and butter, trust me. Peel and cut potatoes into the amount and size needed.  This recipe will work regardless of sizes. Put these on to boil in slightly salted water. We don't want these to cook throughout, just to soften on the outside. Meanwhile put your oven on about gas 5. Now into an ovenproof dish obviously large enough for potatoes put in a glug of olive oil and butter, place into the oven until butter is melted. The oil is there to prevent the butter from burning and to prevent the Garlic going bitter and nasty. When your potatoes have begun softening remove and strain the water. By this time the butter will be melted and the oil has prevented it burning. mix this together. Finely grate the cloves of garlic into the mixture. Add the potatoes. Ensuring the potatoes have been covered in garlic butter, add a...