“I cheat a little when it comes to making stews and long-cooking curries. My nifty technique uses steaks (not stewing beef cuts which require low and slow cooking). I fry steaks medium-rare, until well-browned on the outside over high heat, then leave them to rest. Just before taking the curry off the heat, I slice (or chop) the steaks and return them to the curry to gently warm through and cook slightly further. The result is succulent. I use this technique in all my cookbooks. – Monya
“This comforting low carb (keto) cauliflower soup features the great combination of curry and coconut flavours. It’s one for the meat-free followers, but if you aren’t vegan or vegetarian, use chicken stock in place of vegetable stock for more depth of flavour. You will notice I go a step further to initially roast the seasoned cauli florets which enhance the colour and overall flavour. Be sure to keep a few aside for a pretty presentation and a little texture. – Monya
“What a deliciously interesting salad! I added curry powder and a squeeze of lime juice to regular mayonnaise and mixed in cooked prawns. Served over a simple bed of salad leaves, this filling meal needs nothing else other than chopped coriander and some seasoning. Simple and yummy!” – Monya