This is from Rick Steins ” Coast to Coast”. The curried potatoes are only quite mildly spiced and he suggests serving this as a breakfast dish. You could always serve some Tomato Kasundi alongside.
A Bangladeshi recipe from Rick Stein’s ” Far Eastern Odyssey”.
Last nights supper was this easy curry from ” New Kitchen Basics” by Claire Thomson. She suggests serving with plain rice or Indian flatbreads, but i substituted couscous and that worked well. Either way accompany with some Indian chutney and/or pickles if you have them.
This is a main dish to be served with dhal, rice, raita, pickles and chutneys if wished. Its from the encyclopedic ” In Praise of the Potato” by Lindsey Bareham.
Another favourite recipe from Rukmini Iyer’s ” The Green Roasting Tin”. She describes it as a cross between a dauphinoise and a tartiflette so comfort food for when you are forgetting the calories. You can use Gruyere instead of Reblochon.
Beetroot is one of my favourite vegetables and I am always on the lookout for new recipes. This is from Rukmini Iyer’s ” The Green Roasting Tin”.
Anna Jones is one of my favourite vegetarian food writers and this warming autumnal supper is from her second book ” A Modern Way to Cook”. If wished, you could also add some kale, stems removed, at the same time as the squash.
I love Rukmini Iyer’s series of recipes that can be cooked in a roasting tin and know that these are books i will keep returning too.
This easy vegetarian curry is from Claire Thomson’s ” New Kitchen Basics”. Serve with Naan or to accompany other curries. You can substitute cooked potatoes for the paneer as a variation.
A delicious Greek vegetarian recipe from Diana Henry.
A summery recipe from Diana Henry.You can add other vegetables like fried courgettes or braised leeks, layering them between the tomatoes and the beans. Serve with a green salad- rocket or watercress work well with this.
A recipe from ” The Vegetarian Epicure” by Anna Thomas
One of my favourite recipes for autumn from Nigel Slater. I like to add some chestnut mushrooms if i have them.
Serve with couscous, rice or bulghar and garnish with green olives or toasted flaked olives. For non vegans yoghurt also goes well with this.