This mash is full of flavour and can be served alongside some grilled tofu, halloumi, fish or chicken or as part of a selection of vegetable dishes. The recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage.
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.
A favourite riff on slaw from ” Dominiques Kitchen” by Dominique Woolf. This can be served as a side for barbecued or griddled meats, or as a light lunch- perhaps with some prawns added.
Sausages in an aromatic sweet and sour sauce from ” Mezcla” by Ixta Belfrage. If you like you could add some tinned or jarred beans to make this a more substantial dish, or serve with grilled bread to mop up the juices. Tuscan or Sicilian fennel and chilli sausages are good in this if you can find them, but if not any good quality and quite fatty sausages will do nicely.
I only discovered how delicious and ” meaty” roast oyster mushrooms are when i started cooking from ” Mezcla” from Ixta Belfrage. Here’s a second recipe for them from her book.
