Clodagh is currently in the process of restoring an 18th-century walled fruit and vegetable garden in Hampshire into a working smallholding, having already introduced several bee hives and an orchard, plus hens, ducks and Aberdeen Angus cattle
STORIES · 20.05.22
Events | Food | Recipes
I loved welcoming Clodagh Mckenna to Daylesford this week. She shares my passion for nature, sustainable farming and food, and is currently in the process of restoring Broadspear – an 18th-century walled fruit and vegetable garden in Hampshire. Along with her partner Harry, Clodagh is converting the property into a working smallholding, and has already introduced several bee hives and an orchard, plus hens, ducks and Aberdeen Angus cattle. After touring the Market Garden with Jez, Clodagh put our organic produce to good use, demonstrating several recipes from her latest book In Minutes. One of my favourites is the delicious vegetarian curry I have shared with you below.
I have been fortunate to spend a lot of time in India throughout my life, so I always find comfort in dishes that are gently spiced and remind me of visits there. Being packed with lots of fresh spinach, this recipe is also wonderfully nourishing – and happily, very quick and easy to prepare too.
Serves 4
Ingredients
4 tbsp ghee or vegetable oil
1 large onion, finely chopped
2 cm piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
1 green chilli, finely chopped
400g paneer, cut into 2cm cubes
1 tsp garam masala
1 tsp ground turmeric
1 tsp cumin seeds
400g fresh spinach, roughly chopped
sea salt and black pepper to serve
I have been fortunate to spend a lot of time in India throughout my life, so I always find comfort in dishes that are gently spiced
Heat 2 tbsp of the ghee or vegetable oil in a large, heavy-bottomed pan over a medium heat. Add the onion and fry for 5 minutes. Add the ginger, garlic and chilli and continue to fry for a further 5-7 minutes until everything is nicely caramelised. If it starts to look dry, add a little more ghee or oil.
While the onion is cooking, heat the remaining ghee or oil in a non-stick frying pan. Add the paneer and fry for 7-8 minutes, turning the cubes regularly until all the sides are golden. Remove to a plate.
When the onion is ready, add all the spices and fry gently for 30 seconds, mixing well. Add the spinach to the onion along with 50ml water. Cook for 2 minutes until wilted.
Stir in the paneer and cook for a further 2 minutes until the cheese is heated through. Season to taste and serve with rice or warm naan.
In Minutes by Clodagh McKenna is published by Kyle Books, £20
