These little pork and prawn meatballs make lovely canapes to serve with drinks, or will serve four people as a starter or two as a main course. The recipe is from ” Lidgate’s The Meat Cookbook by Danny Lidgate and Hattie Ellis.
A simple, quick and delicious stir fry from Gujarat which i found in ” Thali” by Maunika Gowardhan. She uses tinned sweetcorn but if you have fresh or frozen sweetcorn kernels you could also used them and adjust the cooking time as needed.
A favourite of the Parsi community and often served during celebrations. If you can’t get hold of green mangoes use ripe mangoes and omit the sugar. The recipe is from ” Thali” by Maunika Gowardhan.
I love this recipe for baked Halloumi from “Bazaar” by Sabrina Ghayour. She suggests serving it with bread, but I like to serve it on top of some puy lentils. I recently added some fried shitake mushrooms to the lentils and that worked well too.
