Moqueca Fish Burgers (4)

Moqueca is a Brazilian seafood stew . Here is has been reimagined into burgers by the very talented Ixta Belfrage.

Spicy Lamb Chops (4)

These lamb chops make a delicious main course and can be served with a mixed salad and perhaps some new potatoes. They will be more tender if they are marinaded overnight . For the lamb chops you can use either rib chops or loin chops but the latter will take 3-4 minutes longer to cook on each side. The recipe is from ” Indian in 7″ by Monisha Bharadwaj.

Sweet Potato and Mushroom Polenta with Tomatoes (2)

A one pan vegetarian supper from the inspired ” The Green Roasting Tin” by Rukmini Iyer. In this recipe the polenta is baked rather than first cooked on top of the stove.

Courgette, Saffron and Potato Kuku (8-10)

Kuku is the term used in Persia for egg based frittata type dishes and there are several versions to try. They make a very good picnic dish and can be served hot, warm or at room temperature. I used yellow courgettes in the version in the picture. The recipe is from ” Sirocco” by Sabrina Ghayour.

Spanish Meatballs ( makes 30)

These little meatballs can be made ahead of time for an easy light lunch. SErve with salad and Catalan tomato bread. The recipe is from ” Simple Food” by Jill Dupleix.

Baked Feta with Sourdough and Olives (4)

A good way to use up sourdough with some feta from ” The Art of the Larder” by Claire Thomson. Serve with a simple salad of lettuce and cucumber dressed with lemon, salt and olive oil. It serves 4 as a light lunch .

Chilli Cheese Toasts (1)

A slightly more elaborate recipe for chilli cheese on toast from ” Cook in Boots” by Ravinder Bhogal.

Pork in Walnut Sauce (4)

A recipe from ” Floyd on Spain” by Keith Floyd.

Chicken Kabab Burgers (6)

This spicy kabab inside a bun is a very popular street food in some regions of India and can be cooked on a barbecue if you prefer. Lamb or minced beef can be used instead of chicken, but you may need to adjust the cooking time. You can add Pineapple and Chilli Chutney, Coriander and Mint Chutney or Garlic and Chilli chutney.The recipe is from ” Ammu” by Asma Khan.

Butter Garlic Crab (4)

This is a famous recipe from Trishna Restaurant in Kala Ghoda, Mumbai. I found it in ” Kricket” by Will Bowlby

Beetroot and Lentils (4)

A new way to serve beetroot as a vegetarian main course from ” The Weekend Cook” by Angela Hartnett. Or you can serve it with sausages, as pictured.

Broad Beans with Poached Egg (6)

A Pintxo recipe which serves 6 as a starter or side dish from ” Basque” by Jose Pizarro . When you cook broad beans for a long tiome they become very soft and nutty. If you buy the broad beans when they are very young you will not need to double pod the beans, but you can also use frozen broad beans.

Paccheri with Four Cheeses (4)

An easy, tasty and filling meal from ” Gino’s Italian Adriatic Escape ” by Gino D’ Acampo. He describes it as a posh macaroni cheese.

Smoked Salmon and Spinach Lasagne (4)

An easy and comforting pasta bake based on a Scandinavian recipe. Its from Tom Kitchin and I found it in ” Chefs at Home”.

Butternut and Sage Lasagne Gratin (4)

A simple and quick version of lasagne from ” Mezcla” by Ixta Belfrage. If you like you could use chicken stock or bone broth if you are not catering for vegetarians. Spinach, chard leaves or ham also make a good addition to the layers.

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