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 Yellow Pumpkin and Seafood Curry (4-6)

A quick and simple seafood curry from ” Nigella Bites” by Nigella Lawson.

Golden Jubilee Chicken (2-3)

A lighter and fresher reworking of Coronation Chicken which I found in ” Forever Summer” by Nigella Lawson.

Mowgli Mango Chicken Curry (4)

A fruity chicken curry from ” 30 Minute Mowgli ” by Nisha Katona.

Orzo, Black Eyed Bean and Herb Salad (4-6)

Another delicious offering from ” Flavour” by Sabrina Ghayour.

Cauliflower and Lentil Salad (6-8)

This salad can be served on its own as a main course but also goes well with pan fried halloumi, or with fish or chicken for flexitarians. Its from ” Flavour” by Sabrina Ghayour.

Chickpea Shakshuka (4)

A one dish recipe from ” Mob Veggie” by Ben Lebus.

Keralan Fried Chicken (4)

Another favourite dish from “Kricket” by Will Bowlby. It takes a bit of preparation because of all the different components, so allow plenty of time.

Chapli Kabab (8)

This is a Pashtun dish originating from the North West Frontier between Afghanistan and Pakistan. Its popularity spread into the cities of Pakistan and then to certain families in Dhaka in Bangladesh who would serve it on special occassions. This version is from ” Ammu” by Asma Khan

Day of the Dead Cottage Pie (4-6)

A warming pie for autumn or winter from ” Chilli Notes” by Thomasina Miers.

Spicy Potato and Egg Stir Fry (2)

A recipe from ” Stir Crazy” by Ching-He Huang. If you are Vegan then leave out the egg- it will still be very good.

Afghan Brunch (4-6)

A lovely vegetarian brunch dish from Cue Point.

Sausage and Charred Citrus Traybake (4)

Sausages in an aromatic sweet and sour sauce from ” Mezcla” by Ixta Belfrage. If you like you could add some tinned or jarred beans to make this a more substantial dish, or serve with grilled bread to mop up the juices. Tuscan or Sicilian fennel and chilli sausages are good in this if you can find them, but if not any good quality and quite fatty sausages will do nicely.

Oyster Mushroom Skewers with Chickpeas (2)

I only discovered how delicious and ” meaty” roast oyster mushrooms are when i started cooking from ” Mezcla” from Ixta Belfrage. Here’s a second recipe for them from her book.

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