Instructions To make the roasted cashew purée, preheat the oven to 170°C. Place the cashews on a baking tray and roast for 10–12 minutes or until golden.

Meanwhile, combine anchovies, chile, garlic, tuna, ½ cup cashews, 2 Tbsp. lemon juice, 6 Tbsp. oil, and 3 Tbsp. hot water in a blender and let soak 5 minutes. Purée on low speed, gradually ...

I toss them two teaspoons of olive oil and ½ teaspoon of salt, spread them on a sheet tray, and roast at 350° until my kitchen smells delicious and those cashews look golden, normally 8 to 10 ...

Preheat oven to 200°C (180°C fan) mark 6. In a large frying pan, mix together 200g unsalted cashew nuts, 1tsp Marmite, 1tsp ...

6. Scrape the contents of the roasting tray into a jug blender, add the thyme leaves and tip in the cashew nuts, along with their soaking liquor. Blitz until smooth.

Step 2 Remove the foil, add the paneer and cashews, then return to the oven for a further 10 minutes, or until the paneer is golden and the pumpkin is tender. Step 3 Meanwhile, make the sambal.