A warming vegetarian supper inspired by Thai jungle curry from ” Dominique’s Kitchen” by Dominique Woolf. Serve with rice, and extra chillies if wished.
A delicious vegetarian midweek supper from Claire Thomson’s ” Home Cookery Year”. I like to cook the squash with the skin on, and eat the skin if it is thin enough. Serve with some toasted flat bread to mop up the juices if wished.
A spicy fresh salad from ” Moro:the Cookbook” by Sam and Sam Clark. Serve as part of a mezze or with meat or fish. You can replace the dried chickpeas with two rinsed and drained 400g cans if wished.
