An Anglo- Indian dish (which i could very happily eat for breakfast, lunch or supper) from Julie Sahni’s ” Introduction to Indian Cooking”.
Another favourite from Sophie Grigson’s ” Eat your Greens” .
A Russian rice recipe for autumn from Diana Henry.
A middle eastern pilaf that uses leftover lamb from Tom Hunt’s ” The Natural Cook”.
This is from ” Vegan Fakeaway” by Katy Beskow.
Tamarind Rice is a speciality of the high caste Brahmin people of Tamil Nadu and a high popular dish in Das Sreedharan’s Rasa chain of restaurants. The recipe is from his book “Fresh Flavours of India.”
A recipe from Yotam Ottolenghi.
Another favourite recipe from Diana Henry.
A subtly scented rice served at weddings and special occasions in much of the Muslim world. The rice needs to be soaked for three hours before cooking but after this it is very quick to cook. This version is from ” Moro:the Cookbook” by Sam and Sam Clark.
A favourite way to cook basmati rice from Madhur Jaffrey’s ” Indian Cookery”.
This is from ” The Foods and Wines of Spain” by Penelope Casas. If preparing for vegetarians you can just use vegetable stock rather than chicken stock, and for vegans omit the eggs. Serve with a salad and perhaps a light red wine.
Golden rice flavoured with a little meat, spices and a hint of sweetness which is nice served with a spoonful or so of yoghurt on top and perhaps some mango chutney. It’s another recipe from ” Organic” by Sophie Grigson and William Black.
Rick Stein’s “Seafood Odyssey” was published in 1999 and I have a few favourite recipes from that book to share. Living in north London at the time, every weekend we would visit the shellfish stall at Chapel Market to buy pints of freshly cooked shell on North Atlantic Prawns and a tub of cockles, or sometimes a crab. We would eat the prawns with mayonnaise or use them to make one of several prawn curry recipes we liked. This was usually followed by a visit to the famous fishmonger Steve Hatt’s on Essex Road to complete our shopping . This is a simple supper dish to enjoy with some chilled white wine .
A recipe for Black Beans with Rice from Moro which goes very well with roast duck.
A recipe for Lamb Pilav from ” Moro- the Cookbook”.