This is more substantial than a soup and makes a filling lunch or supper served with some fresh bread. The recipe is from ” The Hidden Hut” by Simon Stallard.
An easy storecupboard version of a classic thai dish from ” Dominique’s Kitchen ” by Dominique Woolf. The traditional recipe would use white fish fillets. Her Cucumber relish can be served alongside if you like. The recipe will make 8-10 fishcakes.
Here’s another recipe from Ixta Belfrage’s ” Mezcla”. You can serve it as the main event, or it goes very well with her Roast Chicken Curry or Mole Short Ribs. You can use less of the chilli or just use a pinch of chilli flakes if you want a milder heat.Left overs can be reheated the next day- either pan fry or put in a 170 C Oven, 150 Fan and warm for about 10 minutes. Serve with plenty of butter on the side.
These little pork and prawn meatballs make lovely canapes to serve with drinks, or will serve four people as a starter or two as a main course. The recipe is from ” Lidgate’s The Meat Cookbook by Danny Lidgate and Hattie Ellis.
A version of this Keralan breakfast favourite from ” Nigella Bites” by Nigella Lawson. If you like you could add some grated ginger or chopped fresh mint. For a more filling dish roll it up in a warmed chappati.
A quick but classic recipe from ” Melts” by Fern Green. I also like like to do make this on toasted seeded bagels and then pop it under the grill until the cheese melts.
I love these clams but if razor clams are not available or dont appeal they can be replaced with mussels. The recipe is from ” Hong Kong Diner” by Jeremy Pang.
