A warming soup with Thai flavours for a wintry day from ” food Glorious Food”.
A spicy bean stew which is often eaten for breakfast throughout the Middle East and North Africa. In 1980 I spent a month in Egypt staying in youth hostels and with very little money, and this is what we ate, daily. This version is from ” The Little Book of Brunch” by Caroline Craig and Sophie Missing.
An unusual but delicious dish from ” Madhur Jaffrey’s Ultimate Curry Bible”.
An easy Kashmiri recipe from ” Curry Easy” by Madhur Jaffrey
A spicy Peruvian recipe from Diana Henry. Serve with rice or red quinoa, plus an avocado and leaf salad and a bowl of sour cream.
This is Diana Henry’s version and makes an easy supper if you buy ready prepared fresh crabmeat. Serve with a green salad or green vegetables.
A dark tasty chutney that goes well with strong Cheddar from ” apple” by James Rich.
I can still remember eating my very first Souvlakia in the hot summer of 1976 on Syntagma Square in Athens. A cheap meal of spicy lamb in flatbread served in a paper cone, the juices dribbling down your clothes as you ate no matter how careful you were…This version is from Nigel Slater’s ” The 30 Minute Cook”.
Here’s an old favourite from ” Madhur Jaffrey’s Indian Cookery”. Serve as a side dish.
Another delicious and easy bread from ” Delia’s How to Cook: Book One”. Its best served slightly warm .
An easy bread from ” Delia’s How to Cook: Book Three”. It is crusty on the outside and soft and squidgy within, best served still warm with soup . Leftovers are good toasted too.
A very rich recipe for a starter, lunch or supper from Diana Henry. Serve with plenty of toast and a green salad.
A favourite recipe for crab from Delia Smith’s ” Summer Collection”.
Another version of this Goan speciality from Madhur Jaffrey’s ” Ultimate Curry Bible”. You can substitute small mussels or cockles for the clams, depending on what is available and your budget. Serve with rice.
A simple but relatively mild vindaloo from Goa that is best served with plain rice. The recipe is from Madhur Jaffrey’s “Ultimate Curry Bible”.