A recipe from the excellent “Persiana” by Sabrina Ghayour.
A recipe from the excellent and recently reprinted ” The Modern Vegetarian” by Maria Elia. It can be served hot or cold.
A recipe from Seville from Elizabeth Luard ” The Cooking of Spain” 1991
This is delicious served with couscous and steamed purple sprouting or tenderstem broccoli.
These can just be eaten with your fingers or served alongside a green salad and perhaps some new potatoes.
A favourite recipe from Claudia Roden’s “The Cooking of the Middle East”.
An easy Cantonese recipe for Char Siu Pork
