Cheddar and Gochujang Cornbread (4-6)

This cornbread works well as a light summer meal but can be padded out with fried eggs, sour cream and avocado.

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 sereved for breakfast, brunch, lunch or even a midweek supper.

Vodka Gochujang Pasta (4)

Another recipe for pasta with vodka- this time from ” Dinner” by Meera Sodha . The spicy gochujang makes it subtly different from the MOB kitchen version.

Greek Potato Hash (2)

A recipe from Honey & Co for a delicious potato side dish, and one which I think could also be served as brunch. Comfort food at it’s very best.

Bean Chilli with Cinnamon and Bay (4)

A very good vegetarian chilli using tinned beans from ” The Art of the Larder” by Claire Thomson. The basic recipe can also be used to make a couple of variations- chilli baked under a blanket or cornbread or roasted in peppers with cheese and sour cream. Claire is bringing out a new recipe book on one pot bean dishes which will be published in Febuary 2025. I cant wait and have already preordered the book.

Sausage Baps with Mustardy Apple Slaw (4)

An upmarket sausage bap from Georgina Hayden.

Red Cabbage Salad (4)

A modern version of a piquant red cabbage salad from Yorkshire which was known as ” Yorkshire Ploughboy” according to Dorothy Hartley in ” Food in England”. The recipe is from ” Simply British ” by Sybil Kapoor. It should be served with cold meat and jacket potato. It can also be served as a warm red cabbage salad ( see instructions).

Bengali Five Spice Roasted Squash with Carrots (4)

An autumn favourite from ” India Express” by Rukmini Iyer.

Asian Style Slaw (4-6)

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.

Mowgli Treacle Tamarind Fries (4-6)

Yesterday was my birthday and as a surprise my husband took me out to the relatively recently opened Mowgli in Bristol. I was sorely tempted by these Treacle Tamarind Fries but managed to resist. However, here is the recipe from the excellent cookbook ” Mowgli Street Food” by Nisha Katona.

Red Pepper, Lentil and Tomato Salad ( 2-6)

A fragrant and colourful lentil salad which will serve two to three as a main course or four to six as part of a mezze. The recipe is from one of my books of Palestinian recipes, ” Zaitoun” by Yasmin Khan. The cheese can be left out for a Vegan version .

Kricket Bhel Puri (4)

A quick and healthy signature version of this favourite street food snack from ” Kricket” by Will Bowlby.

Chicken Kabab Burgers (6)

This spicy kabab inside a bun is a very popular street food in some regions of India and can be cooked on a barbecue if you prefer. Lamb or minced beef can be used instead of chicken, but you may need to adjust the cooking time. You can add Pineapple and Chilli Chutney, Coriander and Mint Chutney or Garlic and Chilli chutney.The recipe is from ” Ammu” by Asma Khan.

Cheesy Curried Beans on Toast (2)

These Cheesy Curried Beans from Yotam Ottolenghi make a quick and easy brunch, lunch or supper . They are best made with jarred beans but you can also use a tin. A 400g tin gives about 300g beans, so I increase the cream and cheese to take this into account. You could add extra spicing if you like.

Red Cabbage with Pomegranate Juice (10-12)

A recipe from ” Nigella Christmas” by Nigella Lawson. She suggests serving it with hot or cold ham, turkey, roast goose or roast pork. Make sure you use unadulterated, unsweetend pomegranate juice. It improves with a bit of keeping so can be made in advance and reheated. One less thing to do when preparing the big meal!

Sue's Recipes and Other Stories

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