The Iranian method for scrambled eggs which I found in ” A Flash in the Pan” by John Whaite. Cook everything gently and be careful not to overcook the eggs.
A Nigerian dish for special occasions from ” Hibiscus” by Lope Ariyo. It can be eaten on its own or paired with a poultry recipe. You can swap the green peppers for asparagus when in season if you like.
Tasty and Aromatic Scones from ” Apple” by James Rich, again best served fresh and warm from the oven. The recipe makes 8-10 scones.
A dish originating in the Alps from Nigella Lawson’s ” Nigellissima”.
A recipe from ” Zoe’s Ghana Kitchen” by Zoe Adjonyoh.
An easy recipe from ” Real Fast Food” by Nigel Slater. You can replace the chicken with duck breasts if you like. Serve with warmed noodles, or steamed potatoes with a green salad.
An easy recipe from ” Madhur Jaffrey’s Cookbook”.
A refreshing salad from Morocco to serve as part of a Mezze.
