An easy egg curry from ” Fresh Flavours of India ” by Das Sreedharan. When i lived in Stoke Newington I had two of his Rasa restaurants within a 15 minute walk. Although I didn’ t eat there often ( what a missed opportunity…) I can honestly say it was the best South Indian food I have ever eaten in the UK. I serve this with a spinach curry alongside and some rice or naan.
“Scoffins” were invented in Cornwall and described as a savoury cross between a scone and a muffin.They can be served hot or cold with butter , or with salads or soups. Once discovered they are quite irresistable . For a variation use Wild Garlic Pesto instead of one made with basil.This is another recipe from ” Food Glorious Food”.
I picked the first Globe Artichokes from our allotment this week and that prompted me to prepare this Provencal dish from Ruth Watson’s ” The Really Helpful Cookbook”. The Globe Artichokes were served on a separate plate and dipped in the garlicky aioli along with the other vegetables. You can vary the vegetables but should include a combination of hot and cold. My vegetarian husband simply omitted the prawns.
