GGG – ginger, garlic and green chilli. Keep portions of this in the freezer to use in lots of curries. Download an accessible word version here Ingredients 8oz/225g Fresh root ginger, peeled and roughly chopped 4oz/110g Garlic, peeled and roughly chopped 2oz/50g Green chillies, seeds and stalks removed. Method: 1. Put all three ingredients in to a food processor and whizz for a minute or two – the result should be a rough paste as if you had finely grated the ingredients.  My tips: It is worth making a reasonable quantity at a time and then freezing portions (well-heaped teaspoons) wrapped in cling film in the freezer.  The portions last ages for next time you make a curry.
Baking Blind You don’t have to be blind to cook but it helps!