I love these chips with a curry and cardamon flavoured mayonnaise from ” Ottolenghi Flavour ” by Yotam Ottolenghi and Ixta Belfrage. If you like you can double the mayonnaise recipe. It will keep in the fridge for up to two weeks and can be served alomgside grilled prawns or in a sandwich, burger or wrap.
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.
A delicious pilaf from ” The Art of the Larder” by Claire Thomson. For the spices use a mixture of coriander, cumin, pepper, turmeric and ginger, toasting the whole spices before you grind them. You could also add some allspice or nutmeg.
A new recipe from Rachel Roddy. Serve followed by a green salad with a lemony dressing.
Felicity Cloake’s ” perfect” version.
A favourite recipe from Moro.
A creamy and tasty potato dish from ” Rhodes Around Britain” by Gary Rhodes.
Another delicious supper from Diana Henry.
An Italian recipe for Tuna from Rick Stein’s ” Seafood Odyssey”.
This is from Madhur Jaffrey’s ” Far Eastern Cookery” .
A seasonal side from Yotam Ottolenghi.
This is from Delia Smith’s ” How to Cook: Book 2″.
