This Thai green vegetable curry is typical of the cooking found in the south of Thailand. You can use most vegetables- I used carrot instead of aubergine in the version pictured but do use the round thai aubergines or baby aubergines if you can find them. I also often substitute the home made thai green curry paste with ready made- using 2-4 tbsps depending on the strength. The recipe is from ” World Food Cafe” by Chris and Carolyn Calidicott.
These panettone stuffing squares are great served at parties or with drinks in small squares but if you like you could serve them alongside a roast in which case you would get the smaller number of squares. The recipe is from ” Nigellissima ” by Nigella Lawson.
A delicious paneer recipe to make at home from ” Romy Gill’s India ” by Romy Gill. She says its also a great choice for packed lunches or summer picnics: cut a pitta in half, turn each half into a pocket and fill with paneer to enjoy with pickled onions and salad on the side. She also suggests you can eat this paneer in a wrap, along with sliced onions and the chutney of your choice.
Green beans are cooked in olive oil like this in Turkey , where they are usually served warm, or at room temperature, rather than hot. This recipe is from ” Comfort” by Yotam Ottolengji, and the beans will keep in the fridge for up to three days.
Another soup from ” Greenfeast: autumn, winter” by Nigel Slater. I have also seen a version of this recipe where pork meatballs are added to the soup. You can use any stock you like fpr this soup- homemade, readymade from a supermarket or made up from bouillion powder.
A quick and delicious vegetarian supper from ” Dominique’s Kitchen” by Dominique Woolf. If you are not able to get hold of any shitake mushrooms then chestnut mushrooms make a very good substitute.
