These flavour packed and very moreish roast potatoes can be served as a side or a main. If serving as a main top with a fried egg and a drizzle of chilli oil. The recipe is from ” The Asian Pantry” by Dominique Woolf. and goes very well with the Thai Chicken Curry Pie from the same book.
As my husband is vegetarian I cook with eggs quite a lot and am always on the lookout for new recipes. This scrumptious riff on Menemen is an all in one pan dish that I found in the excellent vegetarian Turkish cook book ” Sebze” by Ozlem Warren.
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 very popular Thai street food dish which can be served as a main or alongside other thai seafood dishes instead of steamed jasmine rice.The crabmeat could be swapped with prawns or squid. Its from ” Thai made Easy” by Yul Miles.
A delicious way to use courgettes which I found in ” From the Oven to the Table” by Diana Henry. Serve with green salad and perhaps some roast tomatoes.
A rich and creamy Vietnamese soup from ” Vietnamese made Easy” by Thuy Diem Pham. She descibes it as her quick and easy version of Bánh Canh Cua Nuóc Côt Dùa.
A summery frittata from ” Cook” by Thomasina Miers. This is good served in a fresh baguette, moistened with some olive oil and tomato and with a handful of rocket.