Another favourite dish from “Kricket” by Will Bowlby. It takes a bit of preparation because of all the different components, so allow plenty of time.
A delicious way to use courgettes which I found in ” From the Oven to the Table” by Diana Henry. Serve with green salad and perhaps some roast tomatoes.
I was reminded how delicious these meatballs are on a recent visit to the island. I was served a very generous portion which I managed to devour in a restaurant in Platres. They are also very good served cold the following day. This recipe is from ” Home Food” by Olia Hercules.Serve with a salad or stuffed into a pitta with some shredded lettuce, ripe tomatoes , sliced red onions and green pepper, grated feta and tzatziki.
A fancy cheese on toast for brunch . You can cut it up into quarters and serve with a crisp salad for lunch or dinner. Or you can cut into smaller squares and serve as a sharing snack. The recipe is from ” Mezcla” by Ixta Belfrage and can be doubled for a crowd.
This Georgian salad would usually be served alongside other hot and cold Zabuski at the beginning of a meal, accompanied by warm bread. Its from ” Notes from a Small Kitchen Island” by Debora Robertson.
A creamy yoghurt curry from the north west of India which I found in “Thali” by Maunika Gowardhan. Serve with rice or pulses.
A creamy and delicious curry from ” Thali” by Maunika Gowardhan. On special occasions it can be served with a biryani, but it goes well with pilau rice, naan or roti too.
A Bengali Chicken Curry from ” Thali” by Maunika Gowardhan.
A lovely supper dish from ” Cook Simple” by Diana Henry.
A play on Eton Mess from ” Cook Simple” by Diana Henry.
An easy autumnal trifle from ” Cook Simple” by Diana Henry.
A spicy, fragrant and comforting soup from ” The Modern Vegetarian” by Maria Elia. For a change, you can garnish with crumbled feta and crispy onions as an alternative to the yoghurt.
More kebabs from the Syrian cookbook ” Sumac” by Anas Atassi. These are usually served in a middle eastern flatbread but also very good served with aioli to dip the kebabs into before devouring greedily. If you are using a barbecue to cook them they will take 6-8 minutes, turning often.Drizzle with the honey just before the end of the cooking.
A tasty and gluten free recipe from Romy Gill.
A rich pilaf from Thomasina Miers.