Home made Beetroot Crisps trump the packet version hands down, and can be served on their own, in salads or to accompany game and duck. This recipe is from ” Simply British” by Sybil Kapoor. The crisps can be made in advance and reheated in a low oven.
This simple to make chicken dish is great for special occasions, and is another old favourite. Serve with buttered new potatoes and a crisp green salad. The dish was created by Tim Withers of The George and Dragon Pub in Rowde, Wiltshire two or three generations ago. It was first shared by Simon Hopkinson, but I found it in ” Well Tempered Food” by Tamasin Day- Lewis.
I have been revisiting some of my older recipe books and came across this simple but satisfying recipe for cod which I used to cook regularly. It’s from ” Good Tempered Food” by Tamasin Day-Lewis. Its very good served with a posh version of mushy peas.
A recipe for traditional Afghan style breakfast eggs which should be served with naan breads on the side. The recipe is from ” Parwana” by Durkhanai Ayubi.
A favourite riff on slaw from ” Dominiques Kitchen” by Dominique Woolf. This can be served as a side for barbecued or griddled meats, or as a light lunch- perhaps with some prawns added.
Yesterday was my birthday and as a surprise my husband took me out to the relatively recently opened Mowgli in Bristol. I was sorely tempted by these Treacle Tamarind Fries but managed to resist. However, here is the recipe from the excellent cookbook ” Mowgli Street Food” by Nisha Katona.
These flavour packed and very moreish roast potatoes can be served as a side or a main. If serving as a main top with a fried egg and a drizzle of chilli oil. The recipe is from ” The Asian Pantry” by Dominique Woolf. and goes very well with the Thai Chicken Curry Pie from the same book.
These chips can be easily baked at home and are very good served with any versions of Shakshuka or similar egg dishes. They also go very well with Muhammara. The recipe is from ” Sebze” by Ozlem Warren.
