A recipe from Nik Sharma.
A recipe with Thai influences from ” The Sugar Club Cookbook” by Peter Gordon.
A curry from the Karachi restaurant in Bradford which I found in ” Rick Stein’s Food Heroes”.
This recipe for a fresh chutney is from ” Raika” by Romy Gill.
A very special recipe for Diwali ( or any other time) from ” Zaika” by Romy Gill. Romy has a restaurant in Thornbury near Bristol which has been on my go to list for a while. The story goes that when restaurant critic Grace Dent of the Guardian was asked what her desert island dish would be she said Romy Gill’s Samosa Chaat. I need say no more! If you cannot get Haldiram’s Aloo Bhujia ( try supermarkets or Indian grocery stores) then you can use roasted peanuts. You can also use any vegetable samosas if you dont want to make them yourself.
A Brazilian dish of chicken in a shrimp and almond sauce from ” The book of Latin American Cookery” by Elizabeth Lambert Ortiz,
A Thai recipe from Madhur Jaffrey’s ” Far Eastern Cookery”.
Another simple and quick recipe from ” Delia’s How to Cook: Book Two”.
Golden rice flavoured with a little meat, spices and a hint of sweetness which is nice served with a spoonful or so of yoghurt on top and perhaps some mango chutney. It’s another recipe from ” Organic” by Sophie Grigson and William Black.
This is a main dish to be served with dhal, rice, raita, pickles and chutneys if wished. Its from the encyclopedic ” In Praise of the Potato” by Lindsey Bareham.
I used to prepare this Thai salad regularly especially when the weather was very hot. It does take a bit of time to prepare but is well worth it. It’s from Madhur Jaffrey’s ” Far Eastern Cookery”.
I am always looking for new recipes to use Paneer cheese. This one is from Meera Sodha’s ” Fresh India”, one of my favourite vegetarian cookbooks.Serve with some simply dressed leaves.
This version is from Keith Floyd’s ” Floyd on Oz”.
New potatoes with spices, chillies and Coriander. Recommended by a friend and a dish i will definitely return to.
This is one of the signature dishes from the London Sugar Club which can be found in The Sugar Club Cookbook. There will be chilli sauce left over which you can keep in the fridge to use with other dishes. Ideally you want scallops with their corals if you can get them.