08.12.08: Nigella's red prawn and mango curry with a tomato and beetroot salad

Deja-who? He decided on a quick 'n' easy one to put together tonight: Nigella's curry which included all the usual good stuff plus some baby corn, too. A new seasonal, mulled wine (or Glögg to Our Nordic readers)-infused beetroot plus tomato relaxed and took it easy on top of some watercress salad.

SHE SAYS: This was a really good batch - not too fish-saucy, and the prawns were nice and tender, with just enough bite. A little heavy on the curry paste, and too spicy for my delicate constitution, but v tasty and satisfying. Baby corn was a decent add-on, though not something I'd go out of my way for in future. Agree with Him the seasonal beetroot was delish, though I'm not a fan of the tomato-beetroot combo.

HE SAYS: It was as good as ever, you can't go wrong with this one (well maybe if you add too much red curry paste, which didn't happen here thankfully). The baby corn cooked a little too much and didn't add much apart from bulk. I'm enjoying the new beetroot in the salad a lot, the mulled wine spices perking things up in the salad bowl, ooh yeah.

07.12.08: Fusion broth with fruity salad

Just the ticket for a sniffly Sunday: He pulled together the fusion broth with dry-grilled chicken, rice noodles, and Chinese greens. Salad of tomato, watercress, pear, pomegranate and avo looked on.

HE SAYS: The broth was a little on the spicy side (I think some stray shreds of chili got in the pot as it was cookin'). Good thing it had loads of ginger which made it still fragrant and light. I especially enjoyed the addition of the baby corn, which added a crunchy element to each mouthful. The salad was a shweet affair, maybe too shweet. An experiment with salad fixin' combinations gone too far, perhaps?

SHE SAYS: The chicken was perfecto, but the broth was way too spicy for a fragile throat - I normally prize this dish for its mild nourishment. Still pretty good and I did spoon up my fair share. Could be I was just in a sickie mood all-round, but the salad seemed a bit damp with too many ingredients (not a fan of pear and tomato mixin').

25.04.08: Lamb korma, naan, and salad

The Friday nite curry: He browned some leg o' lamb, mixed in some korma sauce from Bombay Authentics (we keep trying!), and served it over brown rice cooked with lemongrass and onion seeds and quick chopping of fresh coriander. Some oven-toasted readymade naan and a salad of watercress and dark, green-striped tiger tomatoes did right by us as the weekend approached.

SHE SAYS: Three cheers for the korma sauce; blended with the broth of the lamb it was deeply savoury, but not at overcomplicated. I found the lamb to be tough and fatty, even though I know He trimmed it...maybe there's a better cut to choose for this quick-cooker, and the leg stands up better to a nice long braise? The crispy naan made for good scooping, and the salad was a real firecracker - watercress in season delivers a v. spicy kick! Meanwhile, the tiger tomatoes put the insipid waterbags you find masquerading on supermarket shelves as proper lycopersicums well to shame.

HE SAYS: I used two jars of the sauce, learnt from last time we tried a sauce from this range that one doesn't afford much sopping up action. The flavour was nice and creamy and fragrant but still had a spicy kick without the heat. Rice was pepped up with some lemongrass, a pinch of garam masala, onion seeds, and a teaspoon of the chicken broth that She discovered recently. Salad was tasty with the inclusion of the almost-green tomatoes. A pint of Cobra and a few naan helped recreate an authentic Friday curry nite out without leaving our kitchen.