A sweet and sour curry from ” A Flash in the Pan” by John Whaite.
A very good alternative to fish finger sandwiches. It’s from ” The Hairy Bikers Everyday Winners” by Si King and Dave Myers.
This version of the Palestinian national dish is from Diana Henry.
A favourite version of this Moroccan lamb dish from ” Cook Simple” by Diana Henry. Serve with roast Mediterranean vegetables or wrap in warm flatbreads with a handful of salad leaves and dollops of yoghurt. Start preparing the day before if you can, or in the morning you want to eat as it needs to marinade for a few hours.
A warming Moroccan dish from Rose Prince.
If you want a change from chilli made with beef then try this very good recipe from Diana Henry.
An easy chicken recipe from Hawaii which i found in ” Cook Simple ” by Diana Henry. Serve this with rice and stir fried greens, or in warmer weather a mixed salad. The second Marinade is for a Spanish Catalan chicken, cooked in the same way but good with roast potatoes and a green salad.
A comforting Spanish supper from ” Cook Simple ” by Diana Henry.
A dish that can be served hot or cold from ” butter” by James Martin. Dice all the vegetables quite finely to help them break down as the pulses cook.
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 spicy fish and rice dish from Syria, You can use any firm white fish. The recipe is from ” Sumac” by Anas Atassi.
A spicy, warming and nutritious soup from Claire Thomson.
A version of this Syrian cracked wheat and nut salad which I found in ” Tamasin’s Weekend Food” by Tamasin Day-Lewis. For a more elaborate dish see the Severnshed Bazargan recipe on this site. It’s best to make this a few hours before serving if you have time, so that the wheat fully absorbs the dressing.
A variation of kedgeree using salmon and south east asian spices which i found in “Nigella Bites” by Nigella Lawson.