A spicy fish and rice dish from Syria, You can use any firm white fish. The recipe is from ” Sumac” by Anas Atassi.
Another Scandinavia style mulled wine for the festive season from Diana Henry. Skal!
A Spanish recipe from Claire Thomson’s ” New Kitchen Basics”.
A Catalan classic which can be used in many ways from Anna Jones.Its traditionally eaten with griddled calcots ( a variety of spring onions) or baby leeks but is also good spread on toast topped with goats cheese for a quick snack. And in many other ways so feel free to experiment.
A classic Mexican stew, served Korean style, from Thomasina Miers.
A recipe from Yotam Ottolenghi.
A south Indian version of crab curry from ” The cooking of Southern India” by Rafi Fernandez.
A delicious and light soup from ” Moro:the Cookbook” by Sam and Sam Clark.
An all time favourite northern Indian pudding which can be served warm or chilled. This version is from Manju Malhi’s ” India with Passion”
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.
A recipe from The Peat Inn which can be found in Sophie Grigson’s ” Sophie’s Table”. Sometimes you just have to forget about the calories.
