A recipe for autumn fro Sophie Grigson’s ” Meat Course”. Serve with mashed or jacket potatoes.
A seasonal side from Yotam Ottolenghi.
A Keralan dish from Madhur Jaffrey’s “A Taste of India” .
A quick and simple Italian apple cake from ” Twelve: A Tuscan Cookbook” by Tessa Kiros. Its best made on the day you want to eat it as it does not keep well. If you like you can add a couple of Tablespoons of Vin Santo or another liquer to the batter. Serve on its own or with fresh whipped cream.
A delicious recipe for lamb shoulder from Diana Henry- the lamb is tender and soft and just falls off the bone,
An easy saute supper from ” Very Simple Food” by Jill Dupleix. Serve with rice, noodles or mash, or just a green salad.
A very rich recipe for a starter, lunch or supper from Diana Henry. Serve with plenty of toast and a green salad.
This is from Rick Steins ” Coast to Coast”. The curried potatoes are only quite mildly spiced and he suggests serving this as a breakfast dish. You could always serve some Tomato Kasundi alongside.
This is from ” The Five O’clock Apron” , the first book by Bristol based chef and food writer Claire Thomson. With this book her aim was ” to inspire parents stuck in a teatime rut” by ” preparing healthy fun and flavoursome food”. This recipe certainly hits the spot.
This is from Madhur Jaffrey’s ” Ultimate Curry Bible” and is said to be a favourite dish of the Ismaili Muslims of Kenya. Serve with Indian Breads or rice.
Another favourite recipe from ” The Modern Preserver” by Kylee Newton, ideal with scones and clotted cream or poured over vanilla ice cream as a dessert. Its a soft set recipe so when you do the wrinkle test make sure it is on the softer side. It will make 7-8 228 ml jars.
A favourite recipe from Normandy where cream, apples, cider and brandy abound and which i like to serve with some mashed potatoes and green vegetables. . You could also use free range chicken or guinea fowl. It is in sophie Grigson’s ” Meat Course”.
I love to eat chaat as a starter , as part of an Indian meal or even as a salad on its own. This version is from Julie Sahni’s ” Indian Heritage Cookery”. You can replace the papaya with other fruit if wished.
Another old favourite from “Madhur Jaffrey’s Cookbook”. Serve with rice and a vegetable to accompany.
This is from ” Madhur Jaffrey’s Ultimate Curry Bible”.