Home made Beetroot Crisps trump the packet version hands down, and can be served on their own, in salads or to accompany game and duck. This recipe is from ” Simply British” by Sybil Kapoor. The crisps can be made in advance and reheated in a low oven.
This simple to make chicken dish is great for special occasions, and is another old favourite. Serve with buttered new potatoes and a crisp green salad. The dish was created by Tim Withers of The George and Dragon Pub in Rowde, Wiltshire two or three generations ago. It was first shared by Simon Hopkinson, but I found it in ” Well Tempered Food” by Tamasin Day- Lewis.
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.
A delicious curry from ” Dominique’s Kitchen” by Dominique Woolf. You can omit the chilli for a child friendly version. You can add a few prawns as well if you like, or use them instead of the fish. Serve with rice or rotis.
A version of chilli con carne using pork from Yotam Ottolenghi. You can reduce the amount of jalapeno chillies to make it child friendly if you need to.
An old favourite from ” Big Flavours and Rough Edges” by David Eyre and the Eagle Cooks. Its best to use undyed smoked haddock if you can get this. The Horseradish Mash can be replaced with Saffron Mash. Infuse a gram of saffron in the milk( or half milk and cream) while it is heating through and omit the horseradiash.
A great way with white cabbage from one of my favourite cookbooks , ” Mowgli Street Food” by NIsha Katoona. She finally opened the Bristoil branch of this restaurant chain about 6 months ago, but I have yet to eat there.
