A recipe from ” The New Vegetarian” by Alice Hart.
A recipe from ” Super Food Family Classics” by Jamie Oliver.
An Italian recipe for Tuna from Rick Stein’s ” Seafood Odyssey”.
A simple English fish pie from Rick Stein’s ” Seafood Odyssey” , best made with high quality fish.
An old favourite from Peter Gordon’s ” The Sugar Club Cookbook”. Serve with a good mixed salad.
This version is from Fay Maschler’s ” Eating In”.
This version is from Simon Hopkinson’s ” The Vegetarian Option”.
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 favourite spanish dish from ” The Cooking of Spain” by Elizabeth Luard. It is best made when the broad beans are small and tender and the pods can be included. You can use older podded beans or frozen ones if later in the season. It is lovely with thick slices of bread, rubbed with garlic and trickled with olive oil. Any leftovers, drained of extra juices, make a very good tortilla.
My friend Angela introduced me to this colourful and healthy all in one daal from Rukmini Iyer’s ” The Green Roasting Tin”. It was so good i had to cook it myself a few days later, omitting the cashews and serving with sausages. But it is also very good on its own, served with naan or rice. I was a bit doubtful that the lentils would cook properly in the oven, but they were perfect.
Here’s a more unusual recipe for this game bird from the ” Belgo Cookbook” by Denis Blais and Andre Plisnier. This is good served with sauted potatoes.
A South African chicken curry based on a recipe passed down through many generations. I found it in ” Food Glorious Food”. Serve with boiled rice.
A delicious soup from Oaxaca, Mexico found in ” The Book of Latin American Cooking ” by Elizabeth Lambert Ortiz.
A quick and easy recipe for Duck from Sophie Grigson’s ” Meat Course”.
A simple Italian recipe from Rick Stein’s ” Seafood Odyssey”.