A most delicious citrus spiked rice topped with black mustard seeds.It goes very well with a Keralan fish curry and once cooked will keep, tightly covered, for quite a while so can be prepared a little in advance. Its from ” Forever Summer” by Nigella Lawson.
A delicious supper for autumn and winter from Thomasina Miers. As an alternative to quail you could use pheasant, partridge, chicken or guinea fowl depending on their availability. The birds need to be marinaded for at least four hours.
A delicious pilaf from ” The Art of the Larder” by Claire Thomson. For the spices use a mixture of coriander, cumin, pepper, turmeric and ginger, toasting the whole spices before you grind them. You could also add some allspice or nutmeg.
