Now for the curry sauce …

This is a middle for diddle curry sauce, quite mild – you could ramp it up by increasing the strength of the curry powder to your taste, if you prefer!

It's a curry sauce that I use all the time – useful too and it's quick and easy.

Rendang Sauce

160 ml coconut cream

3 tsp brown sugar

2 tsp curry powder

(I used mild)

1 tbsp kecap manis

(also known as sweet soy sauce)

Combine all the ingredients in a saucepan over a low heat for 3/4 minutes

and serve. Can be made ahead and re-heated.

Cool, then set aside alongside the koftas until you're ready to assemble your sub.

If you want to use paneer then add small cubes to the sauce when combined, heat gently for 10 minutes. Take the paneer out of the sauce and set both aside.

You will need … and the extras!

Take two … the Indian version

If your preference is for an Indian version then try these little beauties with a rendang sauce and paneer! Both recipes create a superior “submarine slob”. Again the cooking ahead will be well worth while.

Koftas

makes 25/30 ish

500g of minced lamb or Quorn

*salt and black pepper

*2 cloves of garlic, crushed or 2 tsps of paste

*1 tsp of ground cumin

*1 tsp of ground coriander

*pinch of garam masala

*pinch of chilli powder

1 heaped tbsp of tomato paste

1 egg

sprinkle of plain flour

kitchen gloves or damp hands

Rapeseed oil for shallow frying

a foil tray 23cms x 23cms

Place the mince in a large mixing bowl then add the ingredients marked * and mix well. Add the tomato paste and the egg and combine. If you find the mixture too wet, then sprinkle a little plain flour into the mixture and fold in gently.

Using either gloves or damp hands your mixture should aim to be the size of a walnut (or 1 heaped teaspoon). Roll the mixture between your hands and when you've 8 or so heat the oil in a large frying pan. Seal the koftas on a low heat and carefully shake the pan to turn them – use tongs if you are accident prone!

At this stage you can continue to cook the koftas in the pan or you can transfer to an oven-proof dish and pop into a pre-heated oven 160fan/180c/Gas 4 for 15 minutes.

Cool and fridge until you're ready to assemble the sub.

For the curry sauce ...

The sauce that goes with!

As I've said, this is an easy, peasy recipe and delicious!

Tomato Sauce

500g sieved tomatoes or the equivalent in cans of chopped tomatoes

1 medium/large onion, chopped finely

garlic clove or tsp of minced garlic

1tbsp olive oil

knob of butter

vegetable stock pot and 250ml of boiling water

oregano or garlic Italian seasoning

black pepper

1 tsp caster sugar

Melt the olive oil and butter in a saucepan, add the onion and fry gently until soft then add the garlic. Add the oregano or garlic Italian seasoning and black pepper. Then add your stock pot and boiling water so that it melts, add the tomatoes and sprinkle on the tsp of sugar. The sugar is meant to balance out the acidity that one sometimes gets with tomatoes. Simmer the sauce for about 20 minutes.

N.B. If you want to add extra depth you can add a tbsp of tomato paste. I would suggest that you taste your sauce before you simmer for 20 minutes. If you add paste then the simmering process will cook it out and its important that you do this - it tastes horrid if you don't. A lot depends on personal taste and how good your tomatoes are.

Cool and fridge until you're ready to use.

There's more … a version with Indian style koftas and a rendang sauce!

Sandwiches with a difference … do-it-yourself “subs”

Here's a couple of ideas that have the makings for what I call “submarine slobs” and the perfect snacky stuff for summer!

First up a version with Italian style meatballs and tomato sauce. The meatballs and tomato sauce are the most flexible ingredients and will be very useful for other dishes too.

It might seem a tad long winded, since these elements will require cooking ahead but I assure you it will be well worth it!

The recipes are easy and make really tasty meatballs, together with a delicious tomato sauce – easy and economical for a batch cook.

Meatballs

450g minced beef, pork, turkey or Quorn

*salt and black pepper

*garlic – either 2 tsps of paste or 2 cloves, crushed

*mixed herbs or garlic Italian seasoning – a generous sprinkle

*half a tsp of chilli

*heaped tbsp of tomato paste

*1 egg

sprinkle of plain flour

Rapeseed or vegetable oil for shallow frying

Place the mince in a large mixing bowl then add the remaining ingredients marked *, mix well. At this point your mixture may be too wet. If it is, sprinkle a little plain flour over the mixture and fold in gently.

Use a teaspoon as a measure and heaped with mixture, roll it between your hands and set aside on a board. When the meatballs are ready, heat the oil in a large frying pan and fry on a low heat, gently and carefully shaking the pan to ensure they are evenly coloured – use tongs if you are accident prone! Seal the meatballs in batches - 8 at a time and then transfer to an oven-proof dish or foil tray ready for later – place the dish or tray containing the meatballs in a pre-heated oven 180fan/200c/Gas 6 and complete the cooking for 15/20 minutes – this time will vary depending on the sizes of the meatball – ensure that they are properly cooked – cut a larger one in half to be sure, then cool, cover and fridge until you're ready for action.

Now for the sauce that goes with!

More snacky stuff – the photos Part II

Nearly there – it's a really easy recipe and very tasty – for meat eaters and vegetarians alike.

There's nothing like a crisp, cooked bottom!

You will achieve 530g of filling approximately – if you have leftovers freeze and then fold through pasta for a speedy supper.

You may not want six morsels – if you don't – bag and freeze the cooked pastry bottoms and lids too - as well as boxing and freezing the filling for another day.

When it comes to kitchen kit, the tartlet tins used were a great investment. They have loose bottoms, are a good weight and non stick.

It's the ultimate snack - ticks all the boxes and is definitely a “cheap and cheerful” recipe.

More snacky stuff - the photos Part I

Mushroom and Walnut Morsels

There are lots of photos, it's just to show you how easy this recipe is!

Doesn't look much at the moment does it? Have a look at the final photo guide – I hope you'll change your mind.

More snacky stuff – the method

It makes sense to me to begin with lining your tartlet tins and blind baking which means you can prep your filling whilst they are in the oven – sounds like a plan – I hate wasting time!

Method :

The pastry

Pre-heat your oven 180fan/200c/Gas 6.

Make sure your pastry has been allowed to come to room temperature – it's easier to handle and it won't break. Dust your tartlet tins with flour – on a non stick tin it's an extra “insurance” to prevent sticking. Cut out your six large circles and ease gently into the tins. Press a square of foil into each tin and then add rice to each to weigh down. You'll also need six smaller “lids” using the smaller cutter, then egg wash and sprinkle with Nigella seeds. Bake both the bottoms and the tops for 20 minutes and check. You may need an extra 5 minutes depending on your oven. Remove the foil and rice and discard. Allow to cool.

The filling

Whilst your pastry is cooking you can prep your filling.

Melt the butter and rapeseed oil in a large saucepan (I used 20cms in diameter) add the onions and soften for 2/3 minutes. Set aside in a bowl, leaving behind the residue of butter and oil. Add the chopped mushrooms, season with salt and black pepper and cook for 2/3 minutes. Add a glug of sherry (or red wine) and then let the mushrooms cook, absorbing the liquid. You don't have to add the alcohol but what is certain is that it brings out the flavour of the mushrooms. Add the onions and walnuts, check your seasoning and adjust to your taste. Add the parsley and then the cream and heat gently stirring, then add the cornflour a little at a time until you get a rich thick filling.

Cool and then fridge – leave in the pan if you intend to serve that day.

When you're ready to assemble place your tart base on a baking sheet, add a scoop of filling and then gently add your lid. I used a heaped ice cream scoop, measuring 5cm in diameter for portion control. Bake in a pre-heated oven as above for 15 minutes and then serve.

Photo-guide up next ...