More delicious scones from Claire Ptak’s ” The Violet Bakery Cookbook”. When I lived in London I used to love visiting her stall in Broadway Market on a Saturday morning to pick up some naughty but nice treats. You can also make the scones in advance, then freeze and bake as and when needed. The dough will keep in the freezer for up to a month.
A delicious pilaf from ” The Art of the Larder” by Claire Thomson. For the spices use a mixture of coriander, cumin, pepper, turmeric and ginger, toasting the whole spices before you grind them. You could also add some allspice or nutmeg.
A refreshing and light dish from Das Sreedharan, chef and owner of the Rasa restaurant chain . Be careful not to overcook the tomatoes. Serve with plain rice or chapatti.
A recipe for prawns in a thin curry sauce from Madhur Jaffrey’s ” Indian Cookery”. Serve with some plain basmati rice and perhaps cauliflower with potates.
An easy recipe from Claire Thomson’s ” New Kitchen Basics” . You can use other vegetables or fruit in the mix depending on what you have- for example cucumber, mango or pomegranate. Chaat is an Indian Spice blend which can be purchased in some supermarkets as well as Indian stores.
