A creamy and delicious curry from ” Thali” by Maunika Gowardhan. On special occasions it can be served with a biryani, but it goes well with pilau rice, naan or roti too.
A Bengali Chicken Curry from ” Thali” by Maunika Gowardhan.
An Iranian lamb stew from ” Sour” by Mark Diacono. Serve with flatbread or rice instead of the cauliflower if you prefer.
Another Scandinavia style mulled wine for the festive season from Diana Henry. Skal!
A very good version of this Scandinavian style mulled wine from ” Roast Figs Sugar Snow” by Diana Henry. Just what we need for this cold weather hitting us in the UK at the moment.
Sticking with todays theme of things to do with leftover Turkey, here is a curry with thai influences from ” Gizzi’s Seasons Eating’s” by Gizzi Erskine.
A delicious version of egg curry in a coconut sauce from ” Chai, Chaat and Chutney” by Chetna Makan.
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.
A Mexican inspired breakfast from Diana Henry.
A recipe from Greg Malouf which I found in ” Soup for Syria”.
A delicious dessert from Nigel Slater.
A Goan- Portuguese recipe from ” Lisbon” by Rebecca Seal.
A very good recipe from Ruth Watson which i like to serve with some mascarpone if not making into a brulee.
A recipe from Stevie Parle.
A delicious way to cook pumpkin or squash from ” The Rangoon Sisters” by Amy and Emily Chung. You can replace the pumpkin with butternut squash or other squashes.It can be kept in a container in the fridge for up to four days or frozen for up to three months.