This is from ” Madhur Jaffreys Indian Cookery” which was published in 1982 to accompany her series on BBC 2. This was the first recipe book I bought and i still have my now very stained and dog eared copy. This is an everyday vegetable dish from the state of Gujerat which goes with any Indian meal but is also a good accompaniment to pork chops. The ingredients are readily available in supermarkets now but back then many could only be sourced in specialist Indian groceries.
Aquacotta is a simple but classic Italian soup from the Maremma coastal region of Tuscany. I found this version in Claire Thomson’s “Veggie Family Cook Book “.
A favourite riff on slaw from ” Dominiques Kitchen” by Dominique Woolf. This can be served as a side for barbecued or griddled meats, or as a light lunch- perhaps with some prawns added.
A very good chicken pie from ” The Weekend Cook” by Angela Hartnett. If you have some good bacon or pancetta then throw this in too. Serve with boiled frozen peas.
A favourite recipe from ” New Covent Garden Book of Soups ” with influences from Lesotho and Trinidad. They used to sell this soup in cartons but I havent seen it for many years and have to make my own at home.
A very good way with this vegetable from Abel & Cole ” How to Eat Brilliantly Every Day”. If you like you can fold the grated veg through the warm oil while it is still in the pan.
Sausages in an aromatic sweet and sour sauce from ” Mezcla” by Ixta Belfrage. If you like you could add some tinned or jarred beans to make this a more substantial dish, or serve with grilled bread to mop up the juices. Tuscan or Sicilian fennel and chilli sausages are good in this if you can find them, but if not any good quality and quite fatty sausages will do nicely.
An excellent chutney which used to be sold in the De Beauvoir Deli in Southgate Road, Islington. I found the recipe in ” Notes from a Small Kitchen Island” by Debora Robertson. It will improve over time and is best stored for a couple of months in a cool dry place before opening.Unopened jars will keep for a year Once opened, store in the fridge and eat within two weeks.
