Eggs with Prawns and Spinach (1)

Scrambled Eggs, Spanish style from ” The Food and Wines of Spain” by Penelope Casas.

Jalfrezi Peppers with Chickpeas (4)

Last nights supper was this easy curry from ” New Kitchen Basics” by Claire Thomson. She suggests serving with plain rice or Indian flatbreads, but i substituted couscous and that worked well. Either way accompany with some Indian chutney and/or pickles if you have them.

Potato and Mushroom Gratin (6)

Another favourite recipe from Rukmini Iyer’s ” The Green Roasting Tin”. She describes it as a cross between a dauphinoise and a tartiflette so comfort food for when you are forgetting the calories. You can use Gruyere instead of Reblochon.

Three Cheese Dauphinoise (4)

The picture says it all. Decadent comfort food from Claire Thomson’s “New Kitchen Basics”. Sometimes you just have to forget about the calories. To be honest it was tough not to eat it all between two of us in one sitting but we managed to restrain ourselves and save half for the next day.

Korean Grilled Chicken (3-4)

A recipe from Madhur Jaffrey’s ” A Taste of the Far East”.

Lime Possets with Strawberries (4)

I had no idea how easy it was to make Possets until i tried this recipe from Claire Thomson. They make a very refreshing end to a meal.

Spaghetti Carbonara (2)

Ginger Chicken with Mustard Seeds (3-4)

A scrumptious recipe from the Chettiar community in Tamil Nadu which can be found in Madhur Jaffrey’s ” Flavours of India”. Ideally you need to start the day before as the chicken needs to marinate for a minimum of 3-4 hours, but preferably overnight. It is usually served with rice but an Indian bread is also fine.

Salmon with Ginger Caramel (4)

A favourite way of cooking Salmon from ” The Vietnamese Market Cookbook”.

Chicken with Lemon, Capers and Thyme (4)

A recipe from Diana Henry’s ” From The Oven to The Table”

Roast Cauliflower Curry (4)

This is a recipe for cauliflower i could happily eat most days. Its from “Weligama”, a book of recipes from Sri Lanka, by Emily Dobbs. You can use a Romanesco head instead of the cauliflower if wished.

A variation is to make cauliflower spiced rice. Whizz all the ingredients apart from the herbs and nuts in a blender and cook by tossing in hot oil. Serve as an alternative to rice.

Bombay Eggs (4)

I love eggs with tomatoes and many countries have recipes for them that would be traditionally served at breakfast time with bread such as the middle eastern Shakshuka and Mexican Huevos Rancheros. While i sometimes have them for brunch i like to serve them as a supper dish with some oven roasted chips.

This version is an old Parsi recipe from ” Made in India” by Meera Sodha.

Cauliflower with Potatoes(4-6)

A dry cauliflower dish from “Madhur Jaffrey’s Indian Cookery” to serve with naan or similar. It can also be served as a side dish.

Chicken with Garlic and Lemon (4-6)

Feta, Watermelon and Black Olive Salad (8)

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