Parsee Duck Egg Scramble (4)

Duck eggs are rich and creamy, and make the best scrambled eggs. This can be served for breaffast or brunch, or even for a light evening meal. The recipe is from ” Sirocco” by Sabrina Ghayour.

Bean Chilli with Cinnamon and Bay (4)

A very good vegetarian chilli using tinned beans from ” The Art of the Larder” by Claire Thomson. The basic recipe can also be used to make a couple of variations- chilli baked under a blanket or cornbread or roasted in peppers with cheese and sour cream. Claire is bringing out a new recipe book on one pot bean dishes which will be published in Febuary 2025. I cant wait and have already preordered the book.

Thai Green Vegetable Curry (4-6)

This Thai green vegetable curry is typical of the cooking found in the south of Thailand. You can use most vegetables- I used carrot instead of aubergine in the version pictured but do use the round thai aubergines or baby aubergines if you can find them. I also often substitute the home made thai green curry paste with ready made- using 2-4 tbsps depending on the strength. The recipe is from ” World Food Cafe” by Chris and Carolyn Calidicott.

Scrambled Paneer Curry (4)

A delicious paneer recipe to make at home from ” Romy Gill’s India ” by Romy Gill. She says its also a great choice for packed lunches or summer picnics: cut a pitta in half, turn each half into a pocket and fill with paneer to enjoy with pickled onions and salad on the side. She also suggests you can eat this paneer in a wrap, along with sliced onions and the chutney of your choice.

Mowgli Chutney ( 1 1/4 cups)

A great tomato chutney that will keep in the refrigerator for a few weeks.

Indian Spiced shepherd’s pie (4)

A spicy but comforting version of shepherd’s pie from Nigella Lawson’s ” Simply Nigella”.

Baked Feta and Dill Frittata (4-6)

This frittata from Yotam Ottolenghi makes a great brunch, lunch or supper and is also very good as a picnic dish.

Easy Egg Curry (4)

Another quick version of egg curry from ” Veggie Family Cook Book” by Claire Thomson.

Pepper Masala (4)

This Pepper Masala is a lovely contrast to more spicy dishes served as part of an Indian meal. Its from ” Fresh Flavours of India ” by Das Sreedharan.

Cumin Walnut Runner Beans (4)

A simple throw together dish from ” Mowgli Street Food” by Nisha Katona. The crunchy walnuts go very well with the soft and sweet runner beans.,

Venison Keema (2-4)

A great way to use up offcuts of venison from Mark Hix. It will serve two as a main or four as a starter and is good served with flatbreads, rice or even mash.

Lentil, Aubergine and Pomegranate Stew (4)

This dish is thought to have originated from the coastal shores of Jaffa, but is popular in the Gaza Strip, where it was introduced by the Palestinian communities displaced from the northern shores. Now they are being displaced from the Gaza strip, facing mass murder , starvation and total destruction of homes and communities which will take decades to rebuild if a ceasefire and lasting solution is ever agreed.

This Palestinian name for this dish is Rummaniyya. I found it in ” Zaitoun” by Yasmin Khan which contains Palestinian recipes and ” a chorus of stories from those who live, love and cook with Palestine in their hearts”. I’m going to post a few Palestinian recipes and as you cook them I hope you will keep the plight of the Palestian people foremost in your heart and mind . If you would like to donate here is a link .https://www.actionagainsthunger.org.uk/gaza-israel-crisis-appeal

This dish would traditionally be served with flatbreads and olives, but can also be served with plain steamed rice which soaks up the juices nicely.

Tajik Green Lentil and Rice Soup (4)

A hearty vegetarian soup from Tajikstan which I found in ” Samarkand” by Caroline Eden and Eleanor Ford. As an alternative to the herb paste you can add a dollop of herbed Suzma or you can just stir in some chopped greens for the final 5 minutes of cooking.

Chicken with Apricots and Potato Straws (4)

A favourite recipe from the Gujerati Parsi community which I found in ” A Taste of India” by Madhur Jaffrey.

Cheesy Curried Beans on Toast (2)

These Cheesy Curried Beans from Yotam Ottolenghi make a quick and easy brunch, lunch or supper . They are best made with jarred beans but you can also use a tin. A 400g tin gives about 300g beans, so I increase the cream and cheese to take this into account. You could add extra spicing if you like.

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