A mouthwatering Vietnamese curry from Thomasina Miers.If you want to make it vegetarian you could replace the chicken with more pumpkin or halved brussels sprouts.
A recipe for hard boiled eggs in a rich and aromatic sauce from ” Fire Islands: Recipes from Indonesia” by Eleanor Ford.They are good served with some green vegetables rice or perhaps fried potatoes.
A stir fry from the southern tip of Malaysia with influences from China and India . Prepare all the ingredients before you start cooking as you need to work quickly.The recipe is from ” Madhur Jaffrey’s Ultimate Curry Bible”
This comes from India and is my go to recipe for tomato chutney. Its very easy to make and can be served with samosas, curries or rice dishes. And sometimes even with your cooked breakfast if wished. It will make 5-6 350 ml jars and is from the excellent ” The Modern Preserver” by Kylee Newton.
