Preheat the oven to 375°F/190°C/Gas 5.
Purée the onions in a food processor with some of the oil as necessary, grate the ginger and press the garlic.
Grind the whole spices and cardomom seeds, then mix all the powders together with some hot water to make a paste.

Heat the oil and fry the onion purée for 5 minutes, or until it softens and the oil starts to separate,
add the ginger purée and fry for a couple more minutes until the oil begins to separate,
add the garlic puré and fry for a minute until the oil begins to separate,
add the spice paste and fry for about 3 minutes until the oil begins to separate,
add the tomato puré and fry for a minute until the oil begins to separate.

Finally add the tomatoes, coconut milk powder and then the minced lamb.

Stir and place in a lidded casserole dish in the oven for 15 minutes.

Chop the green pepper, not too large, and slice the chillies into chunks about the same size, rolling them to squeeze out the seeds.

Stir, add a little water if necessary, add the lemon juice, the chopped green pepper, the chopped green chillies and salt to taste, then return to the oven for another 15 minutes.
Serve with rice and yoghurt sauce.

First cook your potatoes and mash them with butter or ghee.
Separate the coriander leaves from their stalks, wash and slice them.
Deseed and mince the green chillies.

Gently fry the spices in a tablespoon of ghee until the oil begins to separate, then add the gram (chick pea) flour and continue to fry for a couple minutes more, then add the mashed potato and stir through.
Add the lemon juice and the chillies and stir round until warmed through.
Fold in the chopped coriander leaves and season to taste just before serving.

Grind together the spices.
Fry the grated ginger in ghee until the oil separates, add the spices and fry again, then add the mashed turnip until heated through.

Purée the onion with enough vegetable oil to lubricate it, then fry this with more oil, as necessary, until the oil separates don't skimp on this - fry thoroughly or the result will be bitter
add the crushed garlic and fry
add the grated ginger and fry
grind the spices together, add them to the pan and fry until the oil separates
chop the turnip into bite-sized pieces and add to the pan
chop the carrot into bite-sized pieces and add to the pan
add the whole green chillies to the pan
add the grated creamed coconut, and a little water to lubricate.
simmer very gently until the vegetables are meltingly soft.

Mix it all up to together and serve it as a curry side dish.

Preheat the oven to Gas 6.
Cut the stalk out of the mushrooms and fill them with leftover haggis. Drizzle with a little Worcestershire sauce and top with Mozzarella cheese (if you like).

Cut a pocket into the chicken breasts without going all the way through and fill with haggis, wrap in bacon, then pan-fry to brown and stiffen the bacon then put in the oven to cook through.

Meanwhile deglaze the pan with the stock and the whisky (feel fry to fry some shallots first), reduce to about half, add the cream and mustard (or just peppercorns), finally whisk in the butter to thicken.
Serve the breasts with the sauce poured over.

Make your pasta dough and roll it out very thinly - you should be able to (faintly) see the outline of your hand through it when you hold it up to the light.
Cut shapes from the pasta sheets using a tumbler as a template or a cookie cutter. Place a pile of filling in the centre of each, then cover with another shape and seal the edges.
I have read that you should use beaten egg to make the join. Pressing the edges with a fork looks quite nice.
Simmer for about 10 minutes until the pasta is cooked.
Serve with a nice rocket salad, or with Joyce's salad of beetroot mixed with yoghurt or sour cream and a dash of horseradish.