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Recipes from January Sanctuary Suppers

Vegetable Biryani

Chicken Biryani

Serves 5 


2 tbsp oil

1 cauliflower, broken into florets

2 sweet potatoes, diced

1 large onion, chopped

5 tbsp curry paste

2 red chillies

2 tsp mustard seeds

500g basmati rice

1 litre hot vegetable stock

200g trimmed green beans

2 lemons, juiced

Coriander leaves, chopped

  1. Preheat the oven to 220C/fan 200C, putting the tin in the oven to heat up. When the oven has reached temperature, add the vegetables, stir them to cover them in the oil, and season with salt and pepper. Roast in the oven for 15 minutes. 

  2. Stir together the stock, curry paste, chilli, and mustard seeds.

  3. Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture.

  4. Cover tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed.

  5. Stir in the lemon juice and season, then scatter over the coriander.

Aloo Palak (Potato & Spinach Curry) 

Image by Sanket Shah

Serves 5

2 ½ tbsp oil

1 ½ tsp cumin seeds

10 garlic cloves, chopped

5 tsp dried red chillies/chilli flakes (or less if you don't like it hot) 

2 red onions

10 medium potatoes, chopped into small pieces

1 tsp ground turmeric

1 ½ tsp ground coriander

1 tsp red chilli powder

1 ½ tsp salt

2 tbsp water

150g spinach

1 tsp garam masala

Juice of 2 lemons


  1.  Heat oil in a pan on a medium heat then add the cumin seeds and let them sizzle for a few seconds.

  2. Add the chopped garlic and dried red chillies and cook for 1 minute until the garlic changes colour to light brown, then add the chopped onion and cook for 3 minutes until translucent.

  3.  Stir in the chopped potatoes along with the ground turmeric and coriander, dried red chilli and salt and stir to combine. Add 3 tablespoons water and mix until everything is well combined.

  4. Close the pan with a lid and let the potatoes cook for 7-8 minutes until almost cooked on a medium heat, stirring every 2 minutes or so.

  5. Start adding the chopped spinach slowly, stirring after each addition until the leaves wilt. Cook for 3-4 minutes after adding all the spinach.

  6. Add the garam masala and mix. Squeeze in the lemon juice and mix.

Kaly Chany (Black Chickpeas with spices) 

Image by Sanket Shah

Serves 5 as a side dish 

1 onion

1 red chilli

1 green chilli

1 tsp Garlic paste

 4 x chopped tomatoes

1 tsp Ground coriander

2 x 400g tins of of Kala Chana (black chickpeas)


  1.  Chop and fry the onion

  2. Add the chilli and fry for a minute, then the garlic paste, tomatoes and ground coriander and cook for 5 minutes. 

  3. Add the black beans and cook for 10-15 minutes until softened. 


Image by Aksh Goel

Serves 4

35g custard powder mixed with 35g sugar and 560ml whole milk

1 x 400g tin mixed fruit cocktail

Red jelly

150ml double cream

3l whole milk

30g chopped pistachios

Crushed seeds of 4 cardamom pods 


  1. Make up 1 pint custard according to packet instructions, mixing custard with milk and sugar until thickened. Leave to cool, putting clingfilm over the surface to prevent a skin from forming. 

  2. Stir through the double cream and fruit. Ladle into dishes and chill until ready to serve. 

  3. Top with jelly, pistachios and crushed cardamom.

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