This cornbread is best served still warm from the oven, with or without butter dribbling over it, but also good cold. It can be served as a simple lunch, or with soup, and makes a great base for a chicken stuffing. As an alternative to the bacon , or to complement, you can jazz it up with a selection from chopped sun dried tomatoes, spring onions, parma ham, cubes of Cheddar or Parmesan , chilli and herbs if wished . This is from ” Sophie Grigson’s Country Kitchen”.
This bread is from ” Delia’s How to Cook:Book One”. It’s best served warm and good with soup, especially her Curried Parsnip Soup or a Tomato Soup. Its also nice with cheese and apples.
Another delicious and easy bread from ” Delia’s How to Cook: Book One”. Its best served slightly warm .
This is from Romy Gill who has a restaurant in Thornbury which i intend to visit one day very soon.
This recipe for Cypriot Olive Bread is from ” The Taste of Cyprus” by Gilli Davies. It makes a 2lb loaf.
At a rather late stage in life i realised that one needs at least one good recipe for Brownies to hand and probably more. This is the recipe i would use for more special occasions and are from Delia Smith’s ” How to Cook: Book Two”. You can of course leave out the Armagnac for everyday eating.
A traditional light and spicy fish stew from Bengal where it would be made with hilsa or rohi. This is from “India with Passion” by Manju Malhi.
A favourite Parsee snack from Manju Malhi’s ” India with Passion”
This is from Rick Steins ” Coast to Coast”. The curried potatoes are only quite mildly spiced and he suggests serving this as a breakfast dish. You could always serve some Tomato Kasundi alongside.
I found this South Indian inspired recipe in a recent purchase from a charity shop – ” Gastro-Geek” by Regina Sabur- Cross. I discovered that Regina had a food blog in 2009 and although it does not seem to have been updated recently more of her recipes can be found here- https://gastrogeek.wordpress.com. Enjoy!
A South African chicken curry based on a recipe passed down through many generations. I found it in ” Food Glorious Food”. Serve with boiled rice.
Another version of this Goan speciality from Madhur Jaffrey’s ” Ultimate Curry Bible”. You can substitute small mussels or cockles for the clams, depending on what is available and your budget. Serve with rice.
A Bengali recipe from Madhur Jaffrey’s “Flavours of India”.
A delicious cake from Thomasina Miers
A Galician recipe from Maria Jose Sevilla’s ” Spain on a Plate”.