An easy and addictive pickle from Bee Wilson. Its crunchy and refreshing if eaten immediately, but after a couple of days in the fridge it is softer and will turn a delicate coral.
Jamie Oliver’s fairly traditional take on this American classic. I found the recipe in ” Around the World in 80 Dishes”.
I found this recipe from Anna Jones in ” Around the World in 80 dishes” by David Loftus.
A very rich version of mashed potatoes from Mexico, The recipe is from ” Oaxaca” by Bricia Lopez and Javier Cabral.
A recipe for hard boiled eggs in a rich and aromatic sauce from ” Fire Islands: Recipes from Indonesia” by Eleanor Ford.They are good served with some green vegetables rice or perhaps fried potatoes.
A moreish cake from Anna Jones. You could replace the rosemary with orange zest or the seeds from a vanilla pod if you like.
A simple recipe with a healthy spin from Ali Recanati.
A delicious and simple supper from Nigel Slater.
A delicious recipe from Nigel Slater. You can replace the kefir with buttermilk if you prefer. Leftovers are very good cold too. If you can, start preparing the day before and let the chicken marinade overnight.
A very good version from the New York Times.
An Italian way with mushrooms from Nigella Lawson’s ” Nigellissima. Serve as a main course alongside a big bowlful of polenta or perhaps mash. You could also serve stirred through egg tagliatelle.
A gloriously rich and light mash from ” Nigellissima” by Nigella Lawson
When my better half and I were in Italy recently he ate a dish called Pizzoccheri on a number of occasions. That dish originates from Valtellina in Lombary and includes buckwheat tagliatelle, potatoes, savoy cabbage and Taleggio or Fontina Cheese. I have not yet managed to find a local source of the pasta and though it can be ordered online I am sure the dried version is not the same. This is Nigella Lawson’s Anglo version from her book ” Nigellissima”.
A stir fry from the southern tip of Malaysia with influences from China and India . Prepare all the ingredients before you start cooking as you need to work quickly.The recipe is from ” Madhur Jaffrey’s Ultimate Curry Bible”
This is from ” Cook at Home” by Peter Gordon. Its his stepmothers recipe and he thinks it is the best in the universe, and almost better cold the next day. And very easy if you use ready made pastry. In summer, slices of fresh tomatoes on top work well too.