A risotto with goats cheese from Lindsay Bareham’s ” One Pot Wonders”.
Red Orzo Risotto (3-4)
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Blog Archives
Smoked Salmon Kedgeree with Dill (4)
An Anglo- Indian dish (which i could very happily eat for breakfast, lunch or supper) from Julie Sahni’s ” Introduction to Indian Cooking”.
Chicken in Orange and Mint Sauce (4-6)
A spanish way with chicken from ” The Spanish Table” by Mirimar Torres.
Mange-Tout with Prawns (4)
A recipe from the Phillipines which i found in Madhur Jaffrey’s “Far Eastern Cookery”.
Blueberry Muffins ( makes 12)
This is from ” The Independent Cook” by Jeremy Round.
Flamiche (6)
A classic French dish from Picardy which i found in Claire Thomson’s latest book ” Home Cookery Year”. She makes it with a bread dough base rather than the traditional pastry crust and it works well.
Blackberry and Pear Cake (8)
A seasonal recipe from Sophie Grigson.
Prawns with Coconut Milk (6)
A Keralan dish from Madhur Jaffrey’s ” A Taste of India”.
Egg and Cauliflower Curry (4)
A brilliant combination from ” Mowgli Street Food” by Nisha Katona. I serve this with some coconut rice, and think it would also work well alongside Dishoom Gunpowder Potatoes.
Breaded Beefsteak (4)
An old favourite from ” The Food and Wines of Spain” by Penelope Casas.
Gunpowder Chicken (4)
A favourite recipe from ” Mowgli Street Food” by Nisha Katona.
Somerset Apple Chutney (2 kg)
A dark tasty chutney that goes well with strong Cheddar from ” apple” by James Rich.
Parmesan Cake (8)
This is another cake to serve cut into small pieces to accompany drinks as an alternative to Le Cake au Herbs. Alternatively it could be served alongside a meat or vegetable stew . Leftovers can be toasted and eaten as they are, or topped with some fried mushrooms and Greek yoghurt. You can add herbs for variation if wished. The recipe is from Sophie Grigson’s ” Sophies Table”.
Paneer and Mango Skewers (4)
This dish in Meera Sodha’s ” Fresh India” is a favourite on the menu of the Thali chain of restaurants in Bristol.
Kleftiko Potatoes (4)
Here is another recipe for potatoes from Claire Thomson’s ” New Kitchen Basics”. The potatoes cook in the liquid soaking up the juices and turning soft and flavoursome. Any remaining oil should be spooned over the potatoes before serving.