A good mash to serve on the side with some sausages, grillede bacon or grilled chicken. You can also make Double Cheese Mash by scooping the mash into an ovenproof dish , scattering with a good handful each of Parmesan and fine breadcrumbs, then baking in a very hot oven until the top is golden and fairly crisp. The recipe is from ” Real Food” by Nigel Slater.
A very good storecupboard standby supper from ” Veggie Family Cook Book” by Claire Thomson. Sauerkraut is fermented cabbage and it is now widely recognised that fermented foods can play an important role in supporting gut health.
Yesterday was my birthday and as a surprise my husband took me out to the relatively recently opened Mowgli in Bristol. I was sorely tempted by these Treacle Tamarind Fries but managed to resist. However, here is the recipe from the excellent cookbook ” Mowgli Street Food” by Nisha Katona.
These flavour packed and very moreish roast potatoes can be served as a side or a main. If serving as a main top with a fried egg and a drizzle of chilli oil. The recipe is from ” The Asian Pantry” by Dominique Woolf. and goes very well with the Thai Chicken Curry Pie from the same book.
These chips can be easily baked at home and are very good served with any versions of Shakshuka or similar egg dishes. They also go very well with Muhammara. The recipe is from ” Sebze” by Ozlem Warren.
An easy and irresistable potato side from ” Cook” by Thomasina Miers. To turn into a simple supper dish after cooking top with Taleggio, mature cheddar or brie and pop back in the oven for 5 minutes, then serve with a light green salad.
This restorative recipe is from The Bicycle Shop in Norwich and I found it in ” The Norfolk Cook Book”. They serve it with Spinach and Poached Eggs, and recommend a Bloody or Virgin Mary on the side. In September 2023 I will be staying in Norfolk for a couple of weeks and I am really looking forward to trying some of the local produce, especially the seafood.
Loaded chips to enjoy when you are in newed of comfort. Instead of tuna you could load these with Salsa Roja and Pickled Onions or with Mexican Sauce and Spring Onion Salsa. You need a flat baking tray and you want to spread the potatoes out as much as possible to crisp and colour evenly. The recipe is fro ” Mezcla” by Ixta Belfrage.
A very good version of this Spanish classic from ” Moorish” by Ben Tish. There have been many times in Spain recently where I have been served these with a mixture of mayo and tomato ketchup and been somewhat disappointed . And the chips are very good on their own too.
