A savoury french toast from ” At My Table” by Nigella Lawson. Serve for brunch or a quick supper.
This recipe from “Ammu” by Asma Khan can be served on its own or be accompanied by some Hakka Chow. It’s from Tangra, the Chinatown in Calcutta.
A traditional Bengali recipe from ” Ammu” by Asma Khan.
Another favourite from Bengal which I found in Asma Khan’s ” Ammu”. With British and Portuguese influences recipes like this would have originated as railway meals for the colonial elite, but later spread to the general public.
A Bengali dish from Asma Khan’s ” Ammu” whicj is served with rice and dal. You need to use standard white potatoes, not new potatoes or floury ones. If you cant find small prawns use larger ones and cut them into 1 cm pieces.
A warming, hearty and seasonal gratin from Yotam Ottolenghi. You can vary the vegetables using the same total weight, but these work very well together. Cut the vegetables into 2mm thick slices, using a mandolin if you need to.
Another simple but delicious game recipe from Nigel Slater.
More festive fare from Nigel Slater.
Another recipe to enjoy in the festive season from Nigel Slater. Serve with a simple rice pilau.
A delicious duck recipe for the festive season from Nigel Slater.
A great combination to which I found in ” Pieminister” by Tristan Hogg and Jon Simon. For a quicker version just buy a bottle of mulled wine.
A lovely thick bowl of chowder for the winter months. Its from ” Roast Figs Sugar Snow” by Diana Henry. I have had this book for many years but it has recently been reissued.
Another version of Macaroni Cheese from ” The Seafood Shack” by Kirstie Scobie and Fenella Renwick.
A luxurious version of Macaroni cheese from ” The Seafood Shack ” by Kirstie Scobie and Fenella Renwick. I visited Ullapool in the 1980s but this makes me want to return to try out the original version and other good things this restaurant serves.
A recipe from Diana Henry which she discovered in Vienna,