My go to dressing for chaat from ” Mowgli Street Food” by Nisha Katona.
Tamarind Chutney (1 cup)
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Blog Archives
Beetroot and Squash Relish (3x450g jars)
A recipe from Sarah Raven. This should be eaten within a couple of months and be kept in the fridge once opened.
Mexican Chilli Picadillo (4-6)
A classic Mexican stew, served Korean style, from Thomasina Miers.
Chipotle baked Beans with Eggs (4)
Delicious and warming baked beans to serve on toast from Thomasina Miers.
Chilli con Carne (4)
This is Thomasina Miers version and I cannot think of anyone better to turn to for a definitive recipe. If you cannot get hold of chipotles en adobe mix two tablespoons of tomato puree or ketchup with a tablespoon of hot smoked pimenton and add dried chillies to taste. Make this the day before if you can as the flavour will be much improved the next day.
Lamb and Spinach Karahi Curry (6)
A curry from the Karachi restaurant in Bradford which I found in ” Rick Stein’s Food Heroes”.
Pork with Tamarind (4)
A recipe for sweet and sour braised pork from Nik Sharma. Serve with plain boiled rice.
Middle Eastern Shepherd’s Pie (6)
Comfort food from Olia Hercules .
Dishoom’s Chicken Ruby Curry (4)
A rich chicken curry from ” Dishoom: From Bombay with Love” by Shamil Thakrar and Naved Nasir.
Jackfruit Biryani (4)
A fragrant biryani from ” Dishoom:from Bombay with Love” by Shamil Thakrar and Naved Nasir.
Vegetarian Chilli (4)
Felicity Cloake’s ” perfect” version.
Hyderabadi Lamb with Orange (4-6)
An unusual but delicious dish from ” Madhur Jaffrey’s Ultimate Curry Bible”.
Spiced Carrot Soup (4)
Another soup from Angela Hartnett.
Pumpkin Pisto (4)
A colourful and seasonal spanish version of ratatouille from ” Moro East” by Samuel and Samantha Clark.
Chicken with Green Sauce (4-6)
A spicy Peruvian recipe from Diana Henry. Serve with rice or red quinoa, plus an avocado and leaf salad and a bowl of sour cream.