This version is from Fay Maschler’s ” Eating In”.
a recipe from Meera Sodha which she serves with toasted ciabatta .
This is from Rick Stein’s “Spain”
A refreshing and light dish from Das Sreedharan, chef and owner of the Rasa restaurant chain . Be careful not to overcook the tomatoes. Serve with plain rice or chapatti.
Here’s an old favourite from ” Madhur Jaffrey’s Indian Cookery”. Serve as a side dish.
My friend Angela introduced me to this colourful and healthy all in one daal from Rukmini Iyer’s ” The Green Roasting Tin”. It was so good i had to cook it myself a few days later, omitting the cashews and serving with sausages. But it is also very good on its own, served with naan or rice. I was a bit doubtful that the lentils would cook properly in the oven, but they were perfect.
A spicy fresh salad from ” Moro:the Cookbook” by Sam and Sam Clark. Serve as part of a mezze or with meat or fish. You can replace the dried chickpeas with two rinsed and drained 400g cans if wished.
A ” sour” dal from Bangladesh published in Rick Stein’s ” Far Eastern Odyssey”.
|1 organic cauliflower||2 tsp garam masala|
|3 medium onions, chopped coursely||Good pinch chilli flakes|
|3 cloves garlic, finely chopped||1 tin chopped tomatoes|
|1” ginger, peeled & finely chopped||1 tin organic chickpeas, drained|
|2 tsps ground coriander||2 tbsps fresh coriander, chopped|
|2 star aniseed||Butter|
|Small handful fresh curry leaves|
|Break the cauliflower into large florets, removing tough stalks. Cook the cauliflower in boiling water for 5 minutes, then drain and return to pan. Cover to keep warm. Heat about 1 tbsp butter in a saucepan and add the onion, garlic and ginger. Saute gently until golden brown. Add the dried spices and cook for 5 minutes, then add the tomatoes and chickpeas and stir well. Add the cauliflower plus 100ml cold water. Bring to a simmer and cook for 10 minutes until the cauliflower is cooked. Sprinkle in the chopped coriander and serve with steamed rice.|
Last nights supper was this easy curry from ” New Kitchen Basics” by Claire Thomson. She suggests serving with plain rice or Indian flatbreads, but i substituted couscous and that worked well. Either way accompany with some Indian chutney and/or pickles if you have them.
A great way to serve roasted peppers from Nigel Slater .
A quick version of Greek beans from Jill Dupleix’s ” Good Cooking”.
A recipe from Nigel Slater
An easy warm lentil salad from Jill Dupleix. You can serve as a salad or side, or as a meal with a fried egg on top.