Veal curry, carrots and peppers, boiled rice

450g cubed veal

1 large onion, chopped

2tsp mild curry powder

2 tsp chicken stock powder

1tbsp tomato puree

Brown the cubes of veal in olive oil. Take out of pan, then put the onion in and allow to soften. Stir in the curry powder. After a minute, put the meat back in and add water to cover. Add the stock powder, bring to a simmer and cook for 60-90 minutes. Serve on a bed of rice.

Tonight, rump steak cooked on a griddle, carrots and peppers and penne pasta. The carrots and peppers dish was originally inspired by having lots to use up, but we like it so much that its now a  favourite.

Carrots and peppers

Peel and cut carrots into strips. De seed red peppers and cut into strips. Warm olive oil in a frying pan and gently cook the carrots and peppers for about an hour, turning every so often. We like them when they are slightly caramelised and a bit charred. Tonight we are using 5 carrots and 2 peppers. At the very end of cooking stir in the juice of a whole lemon. Absolutely delicious as a side dish. Also nice on pasta or cold as a relish.