A version of chilli con carne using pork from Yotam Ottolenghi. You can reduce the amount of jalapeno chillies to make it child friendly if you need to.
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.
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.
This salad can be served on its own as a main course but also goes well with pan fried halloumi, or with fish or chicken for flexitarians. Its from ” Flavour” by Sabrina Ghayour.
An old favourite from Madhur Jaffrey’s ” Quick and Easy Indian Cookery.” If you dont have a pressure cooker you can use an ordinary pan. Add 6 fl oz water and cook covered for 50 minutes before uncovering and boiling down the liquid.
