Another recipe from ” Ammu” by Asma Khan. The gravy is quite thick so its very good served with rotis, but you can also serve it with rice. It can also be made with lamb or beef, but you need to extend the marinating and cooking times.
A recipe from ” The Hidden Hut” by Simon Stallard. Its good to make this in winter in the UK when crabs are usually both cheaper to buy and richer in the brown meat which makes this dish rich and flavoursome. Two whole crabs will give you about the right amount of crabmeat for this dish.
A delicious side for autumn and winter. It’s from ” The Abel & Cole Veg Box Companion” by Keith Abel. It can be made a day or two in advance and be reheated. It also freezes well.
A favourite Spanish soup from ” Cook “, the first recipe book by Thomasina Miers which I bought in 2007 and which i think is now out of print. If your guests are squeamish about runny eggs poach the eggs in the soup or separately before serving , but the Spanish would never do this!
A creamy and delicious curry from ” Thali” by Maunika Gowardhan. On special occasions it can be served with a biryani, but it goes well with pilau rice, naan or roti too.
