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 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.
Posted in Uncategorized | Tagged Cakes | This recipe from Yotam Ottolenghi will serve two as a main or four as a starter- it is a delicious way to showcase leeks.
