A popular curry dish from ” Jamie’s Dinners” by Jamie Oliver. If you like, you could use lamb instead of chicken for a change. Serve with some steamed basmati rice and cold beers all round.
A Greek recipe from Diana Henry. She recommends making the stew a couple of days in advance to allow the flavour to develop, then adding and cooking the pasta just before you eat it.
A creamy chicken curry from Angela Hartnett.
A favourite recipe from ” Made in India” by Meera Sodha .
A recipe from Angela Hartnett to serve with pasta or polenta. You can easily double the recipe and freeze for up to three months.
A Vegan recipe from ” East” by Meera Sodha. If you are not Vegan you could top with a fired egg.
This recipe is from ” Mildreds:the Cookbook”. It can be served warm or cold, and you can add goats cheese if you like. You can use other vegetables too but use vegetables that will keep their shape when mixed with the lentils.
A Roman recipe from Rachel Roddy, best made with fresh sheets of egg lasagne cut into small squares or random shapes. You can of course make uyour own pasta but for me that means too much effort.
A favourite soup from Romy Gill.
This version is from ” The Settler’s Cookbook” by Yasmin Alibhai Brown.Serve with chapatis and perhaps some dal.
A recipe from Anna del Conte. Serve on crostini, toast or french bread brushed with olive oil and baked until golden.
A very popular Malaysian recipe from Mandy Yin, chef/owner of the cafe Nasi Economy Rice on London’s Holloway Road.
A Catalan classic which can be used in many ways from Anna Jones.Its traditionally eaten with griddled calcots ( a variety of spring onions) or baby leeks but is also good spread on toast topped with goats cheese for a quick snack. And in many other ways so feel free to experiment.
A classic breakfast dish from The Hairy Bikers.
A vegetarian recipe from Nigel Slater which is even better if left overnight. Serve with some steamed rice.