Here’s a recipe I found in The New York Times. If you have a red bell pepper, add it at the same time as the onion..
A version of this Bengali favourite from ” Brick Lane Cookbook” by Dina Begum. Serve with basmati rice.
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A very good chaat from ” Andaza” by Sumiyya Usmani.
An easy and comforting pasta bake based on a Scandinavian recipe. Its from Tom Kitchin and I found it in ” Chefs at Home”.
A simple recipe from Asma Khan’s ” Ammu”. Serve with some plain boiled rice.
A favourite recipe from ” Chinese-ish” by Rosheen Kaul and Joanna Hu.
A very simple side from Yotam Ottolenghi.
An easy breakfast or brunch from “Nadiya’s Family Favourites” by Nadiya Hussein.
This is from ” Alice’s Cook Book” by Alice Hart . You can add a handful of chopped walnuts or pecans if you like.You could also use white or milk chocolate, or all three together.
A sweet hot jam to make in late summer when all the ingredients are at their best. Serve with savoury breakfasts especially baked ricotta. Its from ” Alice’s Cook Book ” by Alice Hart.
These are best served warm at breakfast , perhaps with frittata . The recipe is from ” Alice’s Cook Book” by Alice Hart.
A recipe from ” The Modern Cooks Year ” by Anna Jones. You could replace the swede with parsnip, celeriac or swede potato if you like.
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”.
An excellent chutney which used to be sold in the De Beauvoir Deli in Southgate Road, Islington. I found the recipe in ” Notes from a Small Kitchen Island” by Debora Robertson. It will improve over time and is best stored for a couple of months in a cool dry place before opening.Unopened jars will keep for a year Once opened, store in the fridge and eat within two weeks.
A very good cake from ” Notes from a Small Kitchen Island ” by Debora Robertson. It will keep well sealed in a tin for a few days.