Jackfruit massaman curry

Rich and silky, yet somehow quite delicate, massaman curry is actually believed to have Persian roots. The aromatics – cinnamon, cardamom, cloves, and so on – are ground into a paste and then fried in a sizzling pan with coconut milk. This intensifies them, and gives the curry a profound depth of flavour. Peanuts are a must, although if you are allergic you can use cashews for a similar nuttiness. Any leftovers make a brilliant packed lunch for the next day.