Easy Egg Curry (4)

Another quick version of egg curry from ” Veggie Family Cook Book” by Claire Thomson.

Potato, Fennel and Porcini Soup (4)

A delicious soup from ” Veggie Family Cook Book” by Claire Thomson.

Smoked Mackerel Caesar Salad (4)

A riff on Caesar Salad from Thomasina Miers

Tuna with Sicilian Potato Salad (4)

I found this recipe for Tuna in ” Lobster & Chips” by Trish Hilferty, one of my go to fish cookbooks. She inherited it from Tom Norrington Davis and they both worked at the renowned Eagle in London. You need to use really fesh tuna and waxy potatoes such as Charlotte. The tuna could be replaced with swordfish or other robust meaty fish. The tuna will be medium rare which is the best way to eat it, but if you prefer cook it for a little longer.

Baked Polenta with Feta, Bechamel and Za’atar Tomatoes (4-6)

A favourite way with Polenta from Yotam Ottolenghi.

Mowgli Mango Chicken Curry (4)

A fruity chicken curry from ” 30 Minute Mowgli ” by Nisha Katona.

Venison Keema (2-4)

A great way to use up offcuts of venison from Mark Hix. It will serve two as a main or four as a starter and is good served with flatbreads, rice or even mash.

Mowgli Calcutta Tangled Greens (4)

A great way with white cabbage from one of my favourite cookbooks , ” Mowgli Street Food” by NIsha Katoona. She finally opened the Bristoil branch of this restaurant chain about 6 months ago, but I have yet to eat there.

Eggs with Prawns and Coriander (4)

This recipe from Tetouan, Morocco is one of my favourite ways with prawns. The prawns should be ready to use at room temperature to ensure they heat up thoroughly in the time it takes the eggs to cook. Its from ” Street Cafe Morocco” by Anissa Helou.

Cha Kroeung Chicken (4-5)

A spicy chicken and lemongrass stir fry from Cambodia. The recipe is from Y Sok, a Cambodian refugee who came to the UK aged 37 after first migrating to the USA with her family. She runs Kambuja restaurant in the Marple area of Greater Manchester.

Lentil, Aubergine and Pomegranate Stew (4)

This dish is thought to have originated from the coastal shores of Jaffa, but is popular in the Gaza Strip, where it was introduced by the Palestinian communities displaced from the northern shores. Now they are being displaced from the Gaza strip, facing mass murder , starvation and total destruction of homes and communities which will take decades to rebuild if a ceasefire and lasting solution is ever agreed.

This Palestinian name for this dish is Rummaniyya. I found it in ” Zaitoun” by Yasmin Khan which contains Palestinian recipes and ” a chorus of stories from those who live, love and cook with Palestine in their hearts”. I’m going to post a few Palestinian recipes and as you cook them I hope you will keep the plight of the Palestian people foremost in your heart and mind . If you would like to donate here is a link .https://www.actionagainsthunger.org.uk/gaza-israel-crisis-appeal

This dish would traditionally be served with flatbreads and olives, but can also be served with plain steamed rice which soaks up the juices nicely.

Potatoes, Eggs and Asparagus with Green Sauce (4)

Another recipe to make the most of the British asparagus season from Rachel Roddy.

Potatoes with Lemon (4)

A good summer recipe which is equally delicious hot or cold. It’s from “River Cafe Cook Book Easy” by Rose Gray and Ruth Rogers.

Pea and Courgette Soup ( 4)

A delicious summer soup from ” River Cafe Two Easy” by Rose Gray and Ruth Rogers.

Spaghetti with Tomato and Rocket (4)

Another easy pasta dish from ” River Cafe Two Easy ” by Rose Grey and Ruth Rogers.

Sue's Recipes and Other Stories

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