Spicy fruit for dessert or breakfast from Nigel Slater’s ” Greenfeast: spring, summer. “. If you like you could make into a mess with meringue and whipped cream .
A favourite way of cooking ham from the deep South in the States- it tastes much better than it sounds. Its from ” Nigella Bites ” by Nigella Lawson though she has an earlier version in ” How to Eat”. The stock left over from cooking the ham makes a good base for a black bean soup . Mild -cure gammon should not need soaking, but if you have a salty piece put it into a pan covered with cold water, bring to a boil then drain in a colander.
A Bengali recipe from Madhur Jaffrey’s “Flavours of India”.
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”.
A ” sour” dal from Bangladesh published in Rick Stein’s ” Far Eastern Odyssey”.
This delicately spiced curry is from Atul Kochar’s ” Simple Indian”. You can of course replace the whole chicken with chicken pieces if you prefer.
One of my favourite versions of cauliflower cheese from Nigel Slater. I like to serve this with oven chips, or a baked potato. But if you are less greedy than I am a green salad will suffice.
A Thai chicken soup recipe from Nigel Slater
A recipe for carrot curry from ” The Vegetarian Epicure ” by Anna Thomas 1972. As students, this was the cookbook i used when we wanted something a bit special for dinner.