This speedy recipe is from ” A Flash in the Pan” by John Whaite. Its very similar to the other recipe I have for a Chilli Paneer, but give it a try and see which you prefer.
A vibrant bowl of food from ” The Little Swedish Kitchen” by Rachel Khoo.
A favourite chicken dish from Diana Henry.
An Iranian lamb stew from ” Sour” by Mark Diacono. Serve with flatbread or rice instead of the cauliflower if you prefer.
A refreshingly delicious Hibiscus tea served during Ramadan. The recipe is from ” sumac” by Anas Atassi.
More kebabs from the Syrian cookbook ” Sumac” by Anas Atassi. These are usually served in a middle eastern flatbread but also very good served with aioli to dip the kebabs into before devouring greedily. If you are using a barbecue to cook them they will take 6-8 minutes, turning often.Drizzle with the honey just before the end of the cooking.
A delicious recipe for Asian flavoured chicken thighs from Diana Henry.It is best to marinate the meat overnight if you have time. Serve with boiled rice and stir-fried greens or a rainbow salad with an Asian dressing.
A recipe from Anna Jones.
Salmon with sweet and sour flavours from Romy Gill.
Slow cooked soft shredded lamb, Chinese style, from ” At my Table” by Nigella Lawson. The lamb is also very good served warm squashed into bread rolls. Any leftovers can be served with rice, along with the cooking juices.
A wonderful combination of flavours make this salad from ” Taste” by Sybil Kapoor a winner.
Rachel Roddy’s version of this spicy and fruity cake from Siena. It will keep in a tin for up to two weeks, but dust with more icing sugar just before serving.
A delicious cake from Thomasina Miers, which will last for up to a week in a tin. It can also be served for breakfast with some thick Greek yoghurt, sliced pears and a drizzle of honey.
A rich and creamy risotto for the cooler months from Thomasina Miers.
