A spicy, nutritious and tasty soup from ” A Flash in the Pan ” by John Whaite.
A vegetarian shepherds pie from ” Slow” by Gizzi Erskine
A refreshingly delicious Hibiscus tea served during Ramadan. The recipe is from ” sumac” by Anas Atassi.
A Lebanese way with fish which i found in ” Arabesque” by Claudia Roden. You can use turmeric instead of saffron if you like.
A delicious version of egg curry in a coconut sauce from ” Chai, Chaat and Chutney” by Chetna Makan.
Claire Thomson’s version of the summery and flavourful Provencal variation of minestrone.
A cordial from Yotam Ottolenghi to serve with some chilled sparking water. Use 3 tbsps cordial for 200 ml water. The cordial will keep in a sterilised bottle in the fridge for at least a month.
An easy potato dish for entertaining from ” Nigella Christmas”.
Another one pan pasta dish- this time from ” Nigellissima” by Nigella Lawson.
A recipe for when you discover you have last minute guests from Nigella Lawson’s ” Nigella Express”. If you are using fresh vegetables instead of frozen you should double the amount of water, but keep the stock concentrate the same.
My friend Angela introduced me to this colourful and healthy all in one daal from Rukmini Iyer’s ” The Green Roasting Tin”. It was so good i had to cook it myself a few days later, omitting the cashews and serving with sausages. But it is also very good on its own, served with naan or rice. I was a bit doubtful that the lentils would cook properly in the oven, but they were perfect.
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.
A delicious Georgian soup from ” Kaukasis The Cookbook” by Olia Hercules.. Both the rice and the eggs are optional, but if you do use the eggs eat all the soup on the day of cooking.
I made this healthy and delicious soup during my week of cooking recipes from France. Traditionally three types of fresh white beans would be used along with the other vegetables. This recipe from Patricia Lousada uses dried haricot beans, but I substituted a tin of cannellini beans which was fine if not authentic. I also substituted Butternut squash for the broad beans and made the pistou using wild garlic leaves rather than basil. I think it is even better the next day.
Another recipe from Ruth Watson’s ” The Really Helpful Cookbook”.