A subtle South Indian curry from Das Sreedharan which goes well with Tamarind Rice or Indian breads such as Paratha. He recommends using white pumpkin if this is available, but any variety will work well.
This recipe is from Jamaica but this can be found across the Caribbean islands. Its from ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.
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.
This Thai inspired curry is from Nigella Lawson’s ” Nigella Express” and should be served with plain rice or noodles. You can add more coconut milk for a soupier dish , and perhaps toss in some toasted chopped unsalted peanuts if you have them.
This is from Romy Gill who has a restaurant in Thornbury which i intend to visit one day very soon.
This is from ” Vegan Fakeaway” by Katy Beskow.
Another simple and quick recipe from ” Delia’s How to Cook: Book Two”.
I found this South Indian inspired recipe in a recent purchase from a charity shop – ” Gastro-Geek” by Regina Sabur- Cross. I discovered that Regina had a food blog in 2009 and although it does not seem to have been updated recently more of her recipes can be found here- https://gastrogeek.wordpress.com. Enjoy!
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.
An Indonesian recipe originating from the Bumbu Bali restaurant in Bali and published in Rick Stein’s ” Far Eastern Odyssey”.
Beetroot is one of my favourite vegetables and I am always on the lookout for new recipes. This is from Rukmini Iyer’s ” The Green Roasting Tin”.
This dish comes from the Mopiah Muslims of Kerala, and is in ” Simple Indian” by Atul Kochar.
A midweek dinner recipe from Nigel Slater.
A recipe from Peter Gordon’s ” The Sugar Club Cookbook” which can also be served chilled on a sunny day.
A Thai chicken soup from Chris and Carolyn Caldicott’s ” The Spice Routes” .