Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Noor’s Black Lime Tofu (4)

An easy vegetarian supper from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage. Seve with rice or warm flatbreads.

The Ultimate Traybake Ragu (6-8)

Described as ” a plant based ragu to end all others ” I can assure you this vegan recipe will not disappoint. The ragu will keep in the fridge for up to 3 days, or in the freezer for a month. It can be served with pasta or polenta, or used as a base for lasagne or shepherds pie ( for the latter cook a bit less as it will cook more in the oven.) The recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage.

Emily Ezekiel’s Massaman Curry (4)

This recipe reached me via Anna Jones . You can use her recipe for Smoky thai Massaman curry paste or buy a ready made one.

Haggis Keema and Tattie Rotis (4)

A recipe using vegetarian haggis from the inspired ” Dinner” by Meera Sodha. It’s a book I am gradually cooking my way through and I have yet to find a recipe that does not please. The haggis keema and the rotis can be treated as separate recipes- in the version pictured I served the haggis with naan bread and purple sprouting broccoli.

Squash, Cashew and Tamarind Curry (4)

A hot and sour thai style curry adapted for colder climes. The recipe is from ” Dinner ” by Meera Sodha.

Mango and Paneer Curry (4)

A very good way to cook mangoes from ” Dinner” by Meera Sodha. Look for mangoes that are smooth skinned , wrinkle free and tender.

Tomato and Tofu Stir Fry with Sesame Rice (2)

A delicious way to use Tofu from ” Dinner” by Meera Sodha.

Kimchi and Tomato Spaghetti (4)

An unusual but delicious way with spaghetti from ” Dinner” by Meera Sodha. The Kimchi gives it a lovely kick.

Sesame Noodles with Spicy Fried Soya Mince (4)

A delicious supper from ” Dinner” by Meera Sodha, Most of this can be prepared ahead- only the noodles need to be left until you are ready to serve.

Cabbage and Potato Gratin (4)

A substantial gratin from ” Ottolenghi Test Kitchen: Shelf Love” which can be served on its own as a main course or as a side.

Sprout and Chilli Peanut Noodles (4)

As many of you will already know I am a great fan of the Brussels sprout. Sadly, so many have been put off these tasty vegetables having been served them boiled almost to a mush in their childhood. Now, a sprout is OK boiled ( briefly) , but I think it is far better fried or roasted. This is a great way to serve them from ” Dinner” by Meera Sodha.

Pakistani style Potato and Spinach Curry (4)

A most delicious potato and spinach curry from ” Dinner” by Meera Sodha.

Sweet Potato and Mushroom Polenta with Tomatoes (2)

A one pan vegetarian supper from the inspired ” The Green Roasting Tin” by Rukmini Iyer. In this recipe the polenta is baked rather than first cooked on top of the stove.

Bean Chilli with Cinnamon and Bay (4)

A very good vegetarian chilli using tinned beans from ” The Art of the Larder” by Claire Thomson. The basic recipe can also be used to make a couple of variations- chilli baked under a blanket or cornbread or roasted in peppers with cheese and sour cream. Claire is bringing out a new recipe book on one pot bean dishes which will be published in Febuary 2025. I cant wait and have already preordered the book.

Thai Green Vegetable Curry (4-6)

This Thai green vegetable curry is typical of the cooking found in the south of Thailand. You can use most vegetables- I used carrot instead of aubergine in the version pictured but do use the round thai aubergines or baby aubergines if you can find them. I also often substitute the home made thai green curry paste with ready made- using 2-4 tbsps depending on the strength. The recipe is from ” World Food Cafe” by Chris and Carolyn Calidicott.