An easy Austrian dish from Sophie Grigson’s ” Meat Course”.
A favourite recipe from Normandy where cream, apples, cider and brandy abound and which i like to serve with some mashed potatoes and green vegetables. . You could also use free range chicken or guinea fowl. It is in sophie Grigson’s ” Meat Course”.
A quick and easy recipe for Duck from Sophie Grigson’s ” Meat Course”.
A rich and creamy chicken dish from Madhur Jaffrey’s ” Indian Cookery”.
A colourful pasta dish from ” The Greens Cook Book” by Deborah Madison and Edward Espe Brown. If you can get cockscombs then any short pasta will do, but try to get a multicoloured one. You can also serve this cold as a pasta salad with a bit of tweaking.
I love to eat chaat as a starter , as part of an Indian meal or even as a salad on its own. This version is from Julie Sahni’s ” Indian Heritage Cookery”. You can replace the papaya with other fruit if wished.
This is from ” The 30 Minute Cook” by Nigel Slater.
A recipe for prawns in a thin curry sauce from Madhur Jaffrey’s ” Indian Cookery”. Serve with some plain basmati rice and perhaps cauliflower with potates.
A favourite way to cook basmati rice from Madhur Jaffrey’s ” Indian Cookery”.
This is from the excellent ” Comfort and Spice” by Niamh Shields who was once named by The Times as one of the worlds top ten food bloggers. Check out her blog Eat Like a Girl if you want more of her recipes sooner rather than later, as i have not tried many yet…
An easy supper from Thomasina Miers.
I regularly enjoy hard boiled egg curries served with rice or flatbreads so have cooked many versions. This is from ” Madhur Jaffrey’s Ultimate Curry Bible”. Serve pickles and chutneys to accompany.
A recipe from Nigel Slater. He suggests as a variation tearing and folding in some mozzarella or burrata at the very last minute. And you could always use ready made fresh pesto to speed things up.
These Swedish hamburgers, often served with a fried egg on top, are from Sophie Grigson’s ” Meat Course”.
Another old favourite from “Madhur Jaffrey’s Cookbook”. Serve with rice and a vegetable to accompany.