A typical Bengali dish from Romy Gill.
A recipe from ” Hook , Line and Sinker” bu Norfol chef Galton Blackiston.
A new recipe from Diana Henry who invented it to use what she had. Dont leave out the almonds, the crunch they add is lovely. Remember to dry the prawns well on kitchen paper first so that they fry rather than steam
A version of this popular Greek dish from Waitrose.
An easy stir fry from Rosa’s Thai Cafe.
A delicious stir fried rice noodles dish from ” Chinese Food made Easy” by Ching-He Huang.
A quick and tasty stir fry from ” Chinese Food made Easy” by Ching He-Huang.
A delicious and healthy version of this classic from Gok Wan’s ” Gok Cooks Chinese”.
A Cajun recipe from Alzina’s kitchen in Louisiana, as shared by Yotam Ottolenghi. Serve with bread or plain rice.
A recipe from the encyclopedic ” The Food of Sichuan” by Fuschia Dunlop. A perfect way to celebrate Chinese New Year.
A simple broth from ” Taste” by Sybil Kapoor. Use a good chicken stock- home made or a fresh ready made stock.
A good recipe for this traditional Spanish rice dish from ” The Food of Spain” by Claudia Roden.
A stir fry recipe from Delia Smith.Serve with some plain boiled rice.
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.
This version is from ” The Settler’s Cookbook” by Yasmin Alibhai Brown.Serve with chapatis and perhaps some dal.