A hearty vegetarian soup from Tajikstan which I found in ” Samarkand” by Caroline Eden and Eleanor Ford. As an alternative to the herb paste you can add a dollop of herbed Suzma or you can just stir in some chopped greens for the final 5 minutes of cooking.
A very popular Thai street food dish which can be served as a main or alongside other thai seafood dishes instead of steamed jasmine rice.The crabmeat could be swapped with prawns or squid. Its from ” Thai made Easy” by Yul Miles.
A version of this classic French dish from ” North Atlantic Seafood” by Alan Davidson.
A quick and healthy signature version of this favourite street food snack from ” Kricket” by Will Bowlby.
A gently spiced Spanish dish from ” Med” by Claudia Roden.
A spicy, creamy, comforting soup from Egypt which I found in ” Med” by Claudia Roden. If you like you can serve with a caramalised onion garnish. Instructions for this are at the end of the recipe.
A Catalan fish soup with garlic mayonnaise strirred in. It is sometimes made just woth tiny baby squid, or a mix of prawns and shellfish. This version uses white fish only- you could use hake, monkfish or cod cheeks. It can be made in advanced and finished just befor servingh. The recipe is from ” Med” by Claudia Roden.
An easy vegetarian supper with Thai influences to serve with rice. The recipe is from the excellent ” Dominique’s Kitchen” by Dominique Woolf.
An easy lunch or supper from Yotam Ottolenghi.
Another recipe from ” Ammu” by Asma Khan. The gravy is quite thick so its very good served with rotis, but you can also serve it with rice. It can also be made with lamb or beef, but you need to extend the marinating and cooking times.
This is more substantial than a soup and makes a filling lunch or supper served with some fresh bread. The recipe is from ” The Hidden Hut” by Simon Stallard.
A super tasty vegetable soup with Thai influences, and perfect after a bracing walk. Its from ” The Hidden Hut” by Simon Stallaed.
These Kababs can be cooked on a barbecue or grilled indoors. The chicken could also be cooked without skewers spread out on a foil covered baking tin under a preheated medium grill. The recipe is from ” Ammu” by Asma Khan and she recommends serving them with her Spinach with Spiced Yoghurt and her Special Potatoes.
Here is another version of this Moroccan favourite from Nigel Slater. Serve with couscous , a simple rice pilaff or a green salad.
An easy way with chicken from Nigel Slater.