This warming and nourishing soup is from Iran, where it is called ash-e reshteh. This version is from Yotam Ottolenghi.
A new recipe from Claire Thomson .
This is from Delia Smith’s ” Winter Collection” and is great because it provides a meal for four cooked mostly in one pot. You could serve some green beans, or perhaps a green salad alongside,
Another vegetarian curry courtesy of Nigel Slater.Curry leaves used to be quite hard to find, but they now sell them in my local Sainsburys. However, they can be omitted if you cant get them . The sauce is prepared the day before you want to serve it to allow the flavour to develop.
This is a recipe from The Sugar Club Cookbook (1997) by Peter Gordon
