A typical Bengali dish from Romy Gill.
A new recipe for Paneer from Romy Gill.
A delicious version of egg curry in a coconut sauce from ” Chai, Chaat and Chutney” by Chetna Makan.
A delicious noodle dish from “Jamie’s Dinners” by Jamie Oliver. You can use other fish ( about 400g) like sliced salmon or cod, or even finely sliced chicken.
A popular curry dish from ” Jamie’s Dinners” by Jamie Oliver. If you like, you could use lamb instead of chicken for a change. Serve with some steamed basmati rice and cold beers all round.
A recipe from ” The Art of the Larder” by Claire Thompson.
A spicy and sour broth from Ravinder Bhogal.
Another good soup from Trine Hahnemann which she describes as Scandinavian with influences from southern Europe.
An irresistable recipe from Hunan which can be found in Fushia Dunlop’s ” Revolutionary Chinese Cookbook”.
This recipe is from my very well thumbed and stained copy of ” Madhur Jaffrey’s Indian Cookery”. This was the first Indian cookery book i bought, but one i still return to regularly. You can make this in advance and reheat if you like.
A rich, spicy and creamy vegetarian curry from Asma Khan.
This recipe from Anna Jones is delicious on crumpets or a toastie with cheese, but can also be served alongside dal or curry. It will keep for up to 18 months, but once opened should be stored in the fridge and eaten within a month.
A favourite soup from Romy Gill.
A recipe from Californian cook Samin Nosrat. Serve with steamed couscous and some roasted squash or other vegetables.
A recipe from ” The Spice Tree” by Nisha Katona.Serve with plain rice and a green vegetable.