A Indian recipe from ” New Covent Garden Book of Soups”.
A favourite recipe from ” New Covent Garden Book of Soups ” with influences from Lesotho and Trinidad. They used to sell this soup in cartons but I havent seen it for many years and have to make my own at home.
A recipe for spiced sausages from ” Indian in 7 ” by Monisha Bharadwaj. It also works well with Cumberland Sausages or sausages with onions. You can either serve it with mashed potatoes and a green vegetable pr with rotis or pitta breads.
A very good alternative to fish finger sandwiches. It’s from ” The Hairy Bikers Everyday Winners” by Si King and Dave Myers.
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.
I love these clams but if razor clams are not available or dont appeal they can be replaced with mussels. The recipe is from ” Hong Kong Diner” by Jeremy Pang.
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.