Mowgli Slaw (4)

This can be served alongside a curry, with rice if you like. The recipe is from ” Mowgli Street Food” by Nisha Katona,

Plum and Apricot Chutney ( 3 x 250g jars)

A lovely spicy chutney from Nigel Slater which goes well with cheese, in a ham sandwich or even with curry.

Christmas Dried Fruit Compote (8)

Another old favourite from ” Delia Smith’s Chritmas”. Serve well chilled with some lightly whipped cream or ice cream if preffered.

Penne with fried Cauliflower, Raisins and Pine Nuts (4)

An easy but full of flavour supper dish from ” Chilli Notes” by Thomasina Miers.

Day of the Dead Cottage Pie (4-6)

A warming pie for autumn or winter from ” Chilli Notes” by Thomasina Miers.

Russian Breakfast Cheesecake (6-8)

This cheesecake can be served on its own but is very good accompanied with fruit such as stone fruits or figs.Its from Debora Robertson’s ” Notes from a Small Kitchen Island”.

Dal with Cardamon and Coconut (4)

A creamy lentil curry from the east of India which I found in ” Thali” by Maunika Gowardhan.

Turkish Chicken with Oranges (4)

A stove top recipe for chicken from “Cook Simple” by Diana Henry.

Sicilian Sweet and Sour Tuna (6)

Tuna is one of my favourite fish and I am always pleased to find new ways of cooking it . Here’s a recipe from ” Cook Simple ” by Diana Henry. If you like you can make the sauce for this ahead of time and then just cook the tuna at the last minute.

Bread and Butter Pudding with Pedro Ximenez (6)

A lovely version of this dessert from The Hairy Bikers.

Pear, Marsala, Coffee and Chocolate Trifle (8)

A trifle inspired by tiramisu from Diana Henry.

White Glogg (8)

Another Scandinavia style mulled wine for the festive season from Diana Henry. Skal!

Glogg (8)

A very good version of this Scandinavian style mulled wine from ” Roast Figs Sugar Snow” by Diana Henry. Just what we need for this cold weather hitting us in the UK at the moment.

Leek and Spinach Sabzi (6)

These persian omelettes are known as Kuku or Kookoo and would usually be baked in the oven. They are traditionally served at New Year and you can use any herbs you like in addition to parsley. The recipe is from ” A New Book of Middle Eastern Food” by Claudia Roden which remains one of my go to cook books, even after all these years.

Mexican Chilli Picadillo (4-6)

A classic Mexican stew, served Korean style, from Thomasina Miers.

Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

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