Mowgli Green Dahl with Rhubarb and Ginger (4)

A delicious sour dahl from ” Mowgli Street Food” by Nisha Katona.

Lemon Rice (4-6)

A most delicious citrus spiked rice topped with black mustard seeds.It goes very well with a Keralan fish curry and once cooked will keep, tightly covered, for quite a while so can be prepared a little in advance. Its from ” Forever Summer” by Nigella Lawson.

Slow Cooked Lamb with Figs and Pistachios ( 6)

A delicious way to serve lamb for a special occasion from Yotam Ottolenghi. You can get ahead by marinating the lamb overnight, but take it out of the fridge an hour or so before you cook it.

Moqueca Fish Burgers (4)

Moqueca is a Brazilian seafood stew . Here is has been reimagined into burgers by the very talented Ixta Belfrage.

Mowgli Mother Butter Chicken (4)

A Mowgli favourite from ” Mowgli Street Food” by Nisha Katona.

Cabbage with Tomatoes and Cashews (6)

A most delicious way to serve cabbage from the Book ” Monsoon” by Asma Khan.

Squash, Cashew and Tamarind Curry (4)

A hot and sour thai style curry adapted for colder climes. The recipe is from ” Dinner ” by Meera Sodha.

Mango and Paneer Curry (4)

A very good way to cook mangoes from ” Dinner” by Meera Sodha. Look for mangoes that are smooth skinned , wrinkle free and tender.

Cheesy Masala Beans on Toast (2)

Curried baked beans are a delicious and inexpensive dish and this version is from ” Dinner” by Meera Sodha. It can be served for breakfast, brunch, lunch or even a midweek supper.

Pakistani style Potato and Spinach Curry (4)

A most delicious potato and spinach curry from ” Dinner” by Meera Sodha.

Malabar Hill Eggs with Tomato Chutney (2-4)

This dish of eggs on potatoes is a Parsi favourite which I found in ” Dinner ” by Meera Sodha. Its one of my favourite new vegetarian recipe books and this dish will be on repeat especially at times when something comforting is required.

Spiced Spinach Soup (4)

A quick soup which is equally good served chilled in summer. The recipe is from ” Modern British Food” by Sybil Kapoor.

Mowgli Lamb Keema (4-6)

A favourite version of Lamb Keema from the excellent ” Mowgli Street Food” by Nisha Katona. I sometimes double up the quantities and freeze some.

Egg, Turmeric and Coconut Curry (4)

An easy gently spiced and fragrant curry, from ” The Art of the Larder” by Claire Thompson. Serve with brown or white rice and a jarred Indian pickle or chutney. Cook as many eggs as you would like to serve. In the version shown here I used chopped fresh beetroot leaves instead of frozen spinach, adding and cooking them for a few minutes before adding the coconut milk.

Scrambled Paneer Curry (4)

A delicious paneer recipe to make at home from ” Romy Gill’s India ” by Romy Gill. She says its also a great choice for packed lunches or summer picnics: cut a pitta in half, turn each half into a pocket and fill with paneer to enjoy with pickled onions and salad on the side. She also suggests you can eat this paneer in a wrap, along with sliced onions and the chutney of your choice.

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