Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Cavatelli, Cherry Tomatoes and Rocket (4)

An easy pasta dish when you have ripe cherry tomatoes. The recipe is from Joe Trivelli.

Lemon Grass Chicken (2)

A Thai stir fry from Jeremy Pang’s ” Simple Family Feasts”.

Cheesy Polenta with Tomato Sauce (4)

A delicious side from Yotam Ottolenghi which goes well with roast chicken or grilled seafood.

Crispy Chilli Chicken (4)

This is a popular street food found everywhere in Nepal. It is a direct influence from the Indo- Chinese borders of the country and is usually served with Chow Mein and perhaps Hot and Sour Soup. This version is from ” Ayla” by Santosh Shah.

Hibiscus Chicken (4)

A richly flavoured dish from ” Hibiscus” by Lope Ariyo. Serve with a salad or some coconut rice.

Jersey Royals with Asparagus, Leeks and Sauce Gribiche (4)

A lovely supper for spring from Diana Henry.

Chicken Thighs with Cumin Rice (2)

Succulent chicken with a spicy sauce from Romy Gill.

Algerian Fish Balls (4-6)

Another recipe from Claudia Roden’s ” The Cooking of the Middle East”. These are good served with couscous.

Prawn Malai Korma (4)

A typical Bengali dish from Romy Gill.

Pea and Mushroom Cakes ( 3-6)

Crispy vegetarian cakes for burger buns from Nigel Slater. Or you could serve then for breakfast with a fried egg alongside.

Salmon with Tamarind and Garlic Sauce (2)

Salmon with sweet and sour flavours from Romy Gill.

Gong Bao Chicken with Peanuts (2-4)

Another recipe which you could cook for Chinese New Year from ” Every Grain of Rice” by Fuschia Dunlop. Serve with rice.

Dan Dan Noodles (2)

A legendary recipe originating in a little shop in Chengdu which would also work for Chinese New Year. Its from Fuschia Dunlop. There is also a vegetarian version which i will share.

Gong Bao Prawns with Cashew Nuts (4-5)

A recipe from the encyclopedic ” The Food of Sichuan” by Fuschia Dunlop. A perfect way to celebrate Chinese New Year.

Sausage and Bacon Frikadeller (4)

Meatballs with a mustard and cream sauce from Nigel Slater.