![Berry tart packed with the taste of summer fruits](http://nt.global.ssl.fastly.net/binaries/content/gallery/website/national/library/discover-and-learn/food-recipes/berry-tart.jpg?auto=webp&width=767&crop=16:9&dpr=2 2x)
Recipes
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
For a tasty curry that's great for sharing with family and friends, try this chickpea curry recipe from Kedleston Hall in Derbyshire. It's inspired by a family recipe of Kedleston's Senior Programming and Partnerships Officer, Simran Sandhu, who wanted the menu at Kedleston to reflect its historic connection with India through its museum collection – collected by Lord Curzon, Viceroy of India (1899–1905). Simran’s hearty family recipe has been developed and added to the menu at Kedleston in Derbyshire, with help from Kedleston's Head Chef Georgia Williams. It can also be enjoyed at many of our cafés at the places we look after. With just a few fresh ingredients, seeds and spices, and some kitchen cupboard staples, you can make it at home too.
To ensure that the curry keeps its authentic taste and rich flavour, it's important to follow the cooking times specified in each step.
Start by preparing the fresh ingredients: chop the onion; mince the garlic; grate the ginger; finely chop the green chillies and cut the potatoes into cubes.
Empty the chickpeas and the liquid from the can into a large pan. Then add the water and tea bags to the pan.
Lightly bash the cardamom pods and add them to a spice ball with the cloves – make sure the spice ball is secure then add to the pan. If you don't have a spice ball, you can use a tea bag or tea infuser, cheesecloth or other clean cloth to contain the ingredients. Heat the pan over a high heat and bring to a boil before reducing to a simmer. Leave to cook for around 30–40 minutes, or until you have a rich brown colour and around half of the water has evaporated.
Whilst the chickpeas are cooking, add 125ml of cooking oil to a large pan over a medium heat. Once hot, add the black mustard seeds, whole cumin seeds and ground coriander. Stir constantly until the seeds start to pop and crackle, then add the chopped onion and sauté, stirring frequently for around 10 minutes until the onions are transparent and soft.
Add the garlic, ginger and green chillies to the onions and stir. Add 1 tsp of salt and 1 tsp of black pepper and stir again. Continue to sauté for another 10 minutes and then add the chopped tomatoes and stir well. Cook for a further 10 minutes over a medium heat.
Preheat oven to 200°C (180°C fan/gas mark 6).
Take the chickpeas off the heat and carefully remove the spice ball and tea bags. Add the onion and tomato mixture into the pan, stir well and add extra water, if needed, to create a thin, textured broth. Bring to the boil and then reduce to a simmer. Cook for a further 10–15 minutes.
Place the diced potatoes into a bowl and then add 50ml of cooking oil and 1tsp of sea salt. Stir to coat and then tip onto a baking tray. Bake for 10–15 minutes at 200°C (180°C fan/gas mark 6), until they just start to colour.
Remove the potatoes from the oven, drain off the oil and then add the potatoes to the chickpea curry. Stir to combine.
Add the sugar, lemon juice and remaining salt to taste. Serve with a sprinkle of fresh coriander and your favourite side dish.
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
Whether you're looking for warming soups, seasonal stews or hearty curries, we've got some great recipes for you to try. Here are some favourites from our chefs and local experts.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
Discover some of the best cafés, restaurants and tea-rooms located at National Trust places across England, Wales and Northern Ireland.