A breakfast dish from Kerala which i found in Anjum Anand’s ” I Love India”. I like to serve this egg roast with some coconut rice, but it works well on buttered toast too.
A recipe from Stephen Harris, chef/ owner of the Sportsman pub in Seasalter. The list of ingredients is long but do not be deterred- it is well worth it. You could serve some spicy baked beans as an alternative to coleslaw in the cooler months.
A delicious recipe from Tim Anderson for this Japanese rice bowl with chicken and egg . You will also need 400g of Japanese white rice, cooked using the absorption method.
A simple Tandoori chicken dish from ” Mowgli Street Food” by Nisha Katona. You need to marinate the chicken overnight if possible, but a minimum of 4 hours.
This recipe for hard boiled eggs in a spicy onion gravy is one I often return to when i fancy an egg curry. It’s from ” Asma’s Indian Kitchen” by Asma Khan. I like to serve it with Coconut rice, or sometimes couscous.
A delicious way to cook pumpkin or squash from ” The Rangoon Sisters” by Amy and Emily Chung. You can replace the pumpkin with butternut squash or other squashes.It can be kept in a container in the fridge for up to four days or frozen for up to three months.
A very satisfying meal to eat with bread or rice from ” Asma’s Indian Kitchen” by Asma Khan. You can omit frying the paneer before it is added if you like.
A fragrant curry from Tamil Nadu which i found in ” Masala” by Mallika Basu. If you like the sauce can be made in advance and the salmon added when you are ready to eat.
