Another favourite from Bengal which I found in Asma Khan’s ” Ammu”. With British and Portuguese influences recipes like this would have originated as railway meals for the colonial elite, but later spread to the general public.
A luxurious version of Macaroni cheese from ” The Seafood Shack ” by Kirstie Scobie and Fenella Renwick. I visited Ullapool in the 1980s but this makes me want to return to try out the original version and other good things this restaurant serves.
This is Yotam Ottolenghi’s version of this classic chicken dish from ” Simple”. Its very easy to prepare but the chicken needs to be marinaded at least one day in advance and preferably two.
A new favourite from ” The Weekend Cook” by Angela Hartnett. You need to use good sausages- ideally spicy Italian Sausages with fennel and chilli which can be bought in some supermarkets and Italian delicatessens. You can replace the peas with broad beans or leeks if you like.
A favourite side dish which I found in ” From the Oven to the Table” by Diana Henry. It goes well with roast lamb, chicken or fish. It can also be served as a main with burrata, extra virgin olive oil and warm focaccia.
