A flavourful chicken and rice traybake from ” Dominique’s Kitchen” by Dominique Woolf. The jasmine rice can be replaced with basmati rice if you like. You will need 280g of rice, 400 ml of coconut milk and 250 ml of water if you choose to do this.
Baked Polenta with Feta, Bechamel and Za’atar Tomatoes (4-6)
Pepper Masala (4)
Mowgli Mango Chicken Curry (4)
Cumin Walnut Runner Beans (4)
Venison Keema (2-4)
Wild Salmon with Jersey Royals and Watercress (4)
An early summer favourite from ” Lobster and Chips” by Trish Hilferty. The first wild salmon usually becomes available in early June, briefly overlapping with the time of year when smaller Jersey Royals are still available. Sea Trout or organic salmon can be used as an alternative, but I urge you not to use farmed salmon.
Mowgli Calcutta Tangled Greens (4)
Tom Cang Nuong (Grilled Prawns) (4)
Chicken Tagine with Sweet Potatoes (4)
Eggs with Prawns and Coriander (4)
Cheddar and Sausage Muffins ( makes 12)
Chilli Cheese Toasts (1)
Wild Garlic Macaroni Cheese (6)
I love foraging for wild garlic on my local walks and am always looking for new ways to use it. This green and cheesy pasta from Thomasina Miers is also a great way to use up odds and ends of different cheeses- the more variety the better. If you like crisp pancetta or melted anchovies can be added to the sauce. If wild garlic is hard to find then bulb garlic can be used instead and wilted spinach or kale added for colour.