Fried Brown Rice with Brussels Sprouts, Fried Eggs, Greens and Chilli (4-6)

A full of flavour and very satisfying brunch dish from ” Caravan: Dining All Day” by Chris Ammermann, Laura Harper-Hinton, Miles Kirby.

Eggs with Potatoes and Cumin (2)

The Syrian name for this comforting dish is Muffaraket Batata and I found the recipe in ” Syria Recipes from Home” by Hab Azzam and Dina Mousawi. In the introduction to this dish they descibed how they met a group of young Syrians cooking this in a public park in Lesbos while waiting to register as refugees. Lets hope that many of these displaced individuals can now return to their homeland if they wish to do so. The dish is also popular with pregnant women as it is belived to be a good detoxifier.

Thai Green Vegetable Curry (4-6)

This Thai green vegetable curry is typical of the cooking found in the south of Thailand. You can use most vegetables- I used carrot instead of aubergine in the version pictured but do use the round thai aubergines or baby aubergines if you can find them. I also often substitute the home made thai green curry paste with ready made- using 2-4 tbsps depending on the strength. The recipe is from ” World Food Cafe” by Chris and Carolyn Calidicott.

Green Beans on Toast (4)

Green beans are cooked in olive oil like this in Turkey , where they are usually served warm, or at room temperature, rather than hot. This recipe is from ” Comfort” by Yotam Ottolengji, and the beans will keep in the fridge for up to three days.

Mowgli Chutney ( 1 1/4 cups)

A great tomato chutney that will keep in the refrigerator for a few weeks.

Garlicky Green Beans (4)

A simple but tasty side dish when green beans are in season. The recipe is from ” Dominique’s Kitchen ” by Dominique Woolf.

Penne with Tomato and Mozzarella Sauce (2)

A favourite pasta dish thats on repeat .

Aquacotta (4)

Aquacotta is a simple but classic Italian soup from the Maremma coastal region of Tuscany. I found this version in Claire Thomson’s “Veggie Family Cook Book “.

Peanut Hoisin Noodles (2)

A quick and easy stir fry from ” Dominique’s Kitchen” by Dominique Woolf.

Afghan Breakfast Eggs (4)

A recipe for traditional Afghan style breakfast eggs which should be served with naan breads on the side. The recipe is from ” Parwana” by Durkhanai Ayubi.

Cannellini, Potato, Courgette and Mint Soup (4)

Here’s another easy lunch or supper from ” Veggie Family Cook Book” by Claire Thomson.

Easy Egg Curry (4)

Another quick version of egg curry from ” Veggie Family Cook Book” by Claire Thomson.

Potato, Fennel and Porcini Soup (4)

A delicious soup from ” Veggie Family Cook Book” by Claire Thomson.

Smoked Mackerel Caesar Salad (4)

A riff on Caesar Salad from Thomasina Miers

Tuna with Sicilian Potato Salad (4)

I found this recipe for Tuna in ” Lobster & Chips” by Trish Hilferty, one of my go to fish cookbooks. She inherited it from Tom Norrington Davis and they both worked at the renowned Eagle in London. You need to use really fesh tuna and waxy potatoes such as Charlotte. The tuna could be replaced with swordfish or other robust meaty fish. The tuna will be medium rare which is the best way to eat it, but if you prefer cook it for a little longer.

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