Succulent chicken with a spicy sauce from Romy Gill.
I love a hard boiled egg curry, and this version from ” Home Cookery Year” by Claire Thomson is very good served with some naan breads.
A quick supper from ” Easy” by Bill Granger.
A delicious vegetarian alternative to sausages, from ” Root, Stem, Leaf, Flower” by Gill Meller.
An easy recipe from Georgia which I found in ” Arabesque” by Claudia Roden.
A delicious version of egg curry in a coconut sauce from ” Chai, Chaat and Chutney” by Chetna Makan.
A tasty and gluten free recipe from Romy Gill.
A recipe from ” Chetna’s Healthy Indian” by Chetna Makan.
A chicken curry from Mauritius that is prepared with yoghurt and spices . This recipe is from Yotam Ottolenghi.
A recipe from Waitrose
A simple broth from ” Taste” by Sybil Kapoor. Use a good chicken stock- home made or a fresh ready made stock.
I found this recipe in ” Madhur Jaffrey’s Curry Nation” but it originates from Jagdish Kaur , chef at the Punjab’n de Rasoi in Edinburgh. The prawns need to marinate overnight.
A savoury beetroot bread from Yotam Ottolenghi to serve spread with lots of salted butter. It will keep for a week in an airtight container.
This recipe from Maryam Sham won the best readers recipe award in Observer Food Monthly in 2017.
This recipe from Yotam Ottolenghi will serve two as a main or four as a starter- it is a delicious way to showcase leeks.