The Severnshed was a longstanding restaurant in a boathouse on Bristol harbourside. It survived at least 20 years but sadly i never got round to eating there before it closed. They specialised in middle eastern food including this traditional Syrian dish which was later adopted by the Jewish community in Damascus. This updated version is from one of their head chefs, Raviv Hadad, and I found it in Sophie Grigson’s ” Sunshine Food”, one of my go to books in 2000 when it was first published. It can be served as a starter or a vegetarian main course.
This recipe from Diana Henry makes a delicious vegetarian or vegan supper for 2, or will feed more if served as a side vegetable. I like to serve it with a fried egg, or some burrata cheese to accompany, but these are optional.
A Vegan recipe from ” East” by Meera Sodha. If you are not Vegan you could top with a fired egg.
An easy curry originating in Karnataka from Meera Sodha. It makes the most of summer vegetables, but you can adapt according to the season.
A spicy and comforting vegan recipe from Nigel Slater.
A delicious vegan recipe from Meera Sodha.
A Vegan breakfast from Anna Jones.
A spicy vegan dal from Meera Sodha.
A mild and soothing Sri Lankan curry from Meera Sodha.
This recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage. It will keep in the fridge for up to 3 days, or in the freezer for a month. Serve over pasta or polenta, or use as a base for lasagne or Shepherds Pie.
An easy Vegan curry from Sri Lanka by George and Fran Alagiah.
A vegan recipe from Yotam Ottolenghi which should be served at room temperature. It will serve two as a main or four as a side dish.
A seasonal recipe from ” The Abel and Cole Cookbook” which also works well with other varieties of winter squash.
This is from ” Vegan Fakeaway” by Katy Beskow.
A seasonal recipe from Claudia Roden’s ” The Food of Italy”. This can be served as a first course , a side dish or as a sauce for pasta. It can also be prepared to be served cold, by adding a little lemon juice, sugar and a few mint leaves when cooking.