A recipe from ” Forever Summer”, one of my favourite recipe books by Nigella Lawson. You can use other white fish fillets or chicken breasts as an alternative to the bass. If using chicken they will need to cook a bit longer and so will need more liquid. Serve with rice and perhaps lentils.
A recipe from Hong Kong contributed by Madhur Jaffrey.
A delicious way of cooking duck from Seville, Spain. It came from Elizabeth Luard.
This recipe for Greek Giant Beans from Rosemary Barrons ” Flavours of Greece”. The dried butter beans can be replaced by two 14 oz tins of butter beans, drained and rinsed, if you are short of time.
These can just be eaten with your fingers or served alongside a green salad and perhaps some new potatoes.
Autumn demands comfort food and this Mushroom and Potato Pie from Nigel Slater definitely hits the spot. Serve as a main course with buttered greens or a salad alongside.
They dont have gravy in Spain but they love garlic and this is one of their favourite ways to prepare chicken or rabbit.
While in England we tend to have scrambled eggs for breakfast in Spain they are more likely to be offered for lunch or supper. There are many versions, but this is a favourite vegetarian one. If you like, you could add prawns. The oyster mushrooms could be replaced with other wild mushrooms such as girolles.
This seafood tagine is from Morocco and should be served with couscous.
Pork Larb is a minced meat salad and is the national dish of Laos.It is also eaten in other South East Asian countries, notably Burma and Thailand. Other meats can be used such as Beef, Chicken or Duck though Pork is probably my favourite version.This is an easier version of the dish, as more authentic versions would almost always contain some roughly ground toasted rice which can be a bit of a faff to do in small quantities.
A recipe for lamb from Nigel Slater.
A quick chicken curry recipe from ” The 30 Minute Cook ” by Nigel Slater 1994
This dish from Northern Italy can be served as a vegetarian main course or as a side dish to accompany roasted meat or fish. This is Jamie Oliver’s version from “Jamie’s Italy” published in 2005. I particularly like it because the aubergine is griddled rather than fried resulting in a less greasy dish than some versions. I like to serve it with some oven chips.
Romanesco cauliflower is described as tasting like a cross between broccoli and cauliflower but with a nuttier flavour. This is my adaptation of a recipe provided by the Riverford Organic Box scheme which operates in the UK.Its also good with purple sprouting broccoli instead of the romanesco. The original recipe can also be found online if preferred.