A version of this Hong Kong favourite from Keith Floyd’s ” Far Flung Floyd”. Serve with plain rice.
A Malaysian version of this dish from Chef Katrina Lau Hammond.
A favourite dinner from ” The Food of Vietnam” by Luke Nguyen,
An easy stir fry from Rosa’s Thai Cafe.
An easy supper from ” Chinese Food made Easy” by Ching-He Huang.
A quick and easy stir fry from Ken Hom’s ” Complete Chinese Cookbook”. Serve with some fried rice to accompany.
A mouthwatering dish from north and western china which i found in ” My Kitchen Table” by Ken Hom.
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.
A Jewish horseradish condiment served across Easter Europe. This version from ” Food for all Seasons” by Oliver Rowley includes finely grated raw beetroot.
A delicious recipe from Tim Anderson for this Japanese rice bowl with chicken and egg . You will also need 400g of Japanese white rice, cooked using the absorption method.
This Greek baked egg dish makes a healthy and filling brunch. Use the freshest eggs and ripe tomatoes, and serve with toasted crusty bread . The recipe is from Jim Botsacos.
A recipe from “Asma’s Indian Kitchen” by Asma Khan.You can make this raita the day before and chill in the refrigerator until ready to serve.
A rich, spicy and creamy vegetarian curry from Asma Khan.
A new way with Paneer from ” Mowgli Street Food” by Nisha Katona.
