Blog Archives

Cos Lettuce with Curried Prawns and Eggs (4)

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This is a delicious first course or light main showcasing lettuce for the warmer months. Simon Hopkinson describes it as ” Coronation Chicken made with prawns, but every bit as good, if not more so.” It’s from his book ” Roast Chicken and Other Stories: Second Helpings “. Serve with plenty og good brown bread and butter. There will be ” essence” left over which can be kept in the fridge for a few weeks.

Egg, Turmeric and Coconut Curry (4)

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An easy gently spiced and fragrant curry, from ” The Art of the Larder” by Claire Thompson. Serve with brown or white rice and a jarred Indian pickle or chutney. Cook as many eggs as you would like to serve. In the version shown here I used chopped fresh beetroot leaves instead of frozen spinach, adding and cooking them for a few minutes before adding the coconut milk.

Gujerati- style cabbage with carrots (4-6)

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This is from ” Madhur Jaffreys Indian Cookery” which was published in 1982 to accompany her series on BBC 2. This was the first recipe book I bought and i still have my now very stained and dog eared copy. This is an everyday vegetable dish from the state of Gujerat which goes with any Indian meal but is also a good accompaniment to pork chops. The ingredients are readily available in supermarkets now but back then many could only be sourced in specialist Indian groceries.

Tuna with Sicilian Potato Salad (4)

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I found this recipe for Tuna in ” Lobster & Chips” by Trish Hilferty, one of my go to fish cookbooks. She inherited it from Tom Norrington Davis and they both worked at the renowned Eagle in London. You need to use really fesh tuna and waxy potatoes such as Charlotte. The tuna could be replaced with swordfish or other robust meaty fish. The tuna will be medium rare which is the best way to eat it, but if you prefer cook it for a little longer.