Summer Ribollita (6) Reply A Tuscan soup from Sam Clark of Moro, who was taught how to make this by Rose Gray from the River Cafe.
Coconut Prawn Curry (2-3) Reply A Bengal prawn curry from Vivek Singh, the head chef at London restaurant The Cinnamon Club. Serve with some plain basmati rice.
Squash with Chickpeas and Pumpkin Seeds (4) Reply A delicious vegetarian midweek supper from Claire Thomson’s ” Home Cookery Year”. I like to cook the squash with the skin on, and eat the skin if it is thin enough. Serve with some toasted flat bread to mop up the juices if wished.
Lamb Tagine with Peas and Tomatoes (4) Reply A lightly spiced lamb tagine from the second Moro cookbook.
