Bring it to the boil, then turn off the heat. Save your ginger peelings to make lovely refreshing ginger tea. Deseed the squash and chop to a similar size. Meanwhile, for the sauce, put a large shallow casserole pan on a medium heat. In a large roasting tray, mix the curry paste with a pinch of sea salt, 2 tablespoons of oil and 1 tablespoon of vinegar. Wash the parsnip, carrots and butternut squash (we’re leaving the skins on). Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size. Source: Jamie: Keep Cooking and Carry On @ 2014 Jamie Oliver Enterprises Ltd. Delicious served with your favourite. Once risen, knock back the dough with your fist, then divide into 6 balls. Combine the yeast, honey and 125ml of lukewarm water in a bowl, then set aside for 5 minutes, or until starting to bubble. Naan bread 3 ways: Chetna Makan 7:22 Curry ; My kinda butter chicken: Jamie Oliver 4:00 Chicken ; Spicy beef curry with cauliflower rice: Jamie Oliver 4:43 Beef ; Jamie’s new book Veg: Jamie Oliver 9:06 Vegetables ; Jamie’s top 7 curry paste tips & hacks: Jamie Oliver 3:38 Curry Use whatever curry paste you can get your hands on, or you could even use curry powder. Quarter the parsnip lengthways, remove the fluffy core and chop into bite-sized chunks (about 2cm), adding to the tray as you go. As soon as it starts to colour, stir in the mango chutney. Nice with a dollop of yoghurt and any chutney or pickles, if you like. Pour the flour into a large bowl with a pinch of salt, make a well in the middle and add 1 mug (300ml) of water (using the same mug you used to measure your flour, a regular cup is fine) and 1 tablespoon of oil. Meanwhile, combine the flour and ½ tablespoon of sea salt in a large bowl and make a well in the middle. Or, keep it super simple and just use garlic. How to make homemade bread (video) | Keep ... - Jamie Oliver Roll each portion into an oval shape, roughly 1½cm thick. Fold in the dough over the filling, patting it together as you go and sealing the filling inside, then pat out to just under 25cm. Slice up your naan and serve up with your curry at the table. Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway. Peel and finely chop the ginger and garlic, and place in the pan with 1 tablespoon of oil, stirring regularly. ”, Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, ½ x 7 g sachet of dried yeast, 1 teaspoon runny honey, 45 g ghee , or unsalted butter, 250 g strong white bread flour , plus extra for dusting, 3 heaped tablespoons low-fat natural yoghurt, 1 tablespoon nigella seeds.