Sausage Baps with Mustardy Apple Slaw (4)

An upmarket sausage bap from Georgina Hayden.

Red Cabbage Salad (4)

A modern version of a piquant red cabbage salad from Yorkshire which was known as ” Yorkshire ploughboy” according to Dorothy Hartley in ” Food in Enlgland”. The recipe is from ” Simply British ” by Sybil Kapoor. It should be served with cold meat and jacket potato. It can also be served as a warm red cabbage salad ( see instructions).

Bengali Five Spice Roasted Squash with Carrots (4)

An autumn favourite from ” India Express” by Rukmini Iyer.

Asian Style Slaw (4-6)

A favourite riff on slaw from ” Dominiques Kitchen” by Dominique Woolf. This can be served as a side for barbecued or griddled meats, or as a light lunch- perhaps with some prawns added.

Mowgli Treacle Tamarind Fries (4-6)

Yesterday was my birthday and as a surprise my husband took me out to the relatively recently opened Mowgli in Bristol. I was sorely tempted by these Treacle Tamarind Fries but managed to resist. However, here is the recipe from the excellent cookbook ” Mowgli Street Food” by Nisha Katona.

Red Pepper, Lentil and Tomato Salad ( 2-6)

A fragrant and colourful lentil salad which will serve two to three as a main course or four to six as part of a mezze. The recipe is from one of my books of Palestinian recipes, ” Zaitoun” by Yasmin Khan. The cheese can be left out for a Vegan version .

Kricket Bhel Puri (4)

A quick and healthy signature version of this favourite street food snack from ” Kricket” by Will Bowlby.

Chicken Kabab Burgers (6)

This spicy kabab inside a bun is a very popular street food in some regions of India and can be cooked on a barbecue if you prefer. Lamb or minced beef can be used instead of chicken, but you may need to adjust the cooking time. You can add Pineapple and Chilli Chutney, Coriander and Mint Chutney or Garlic and Chilli chutney.The recipe is from ” Ammu” by Asma Khan.

Cheesy Curried Beans on Toast (2)

These Cheesy Curried Beans from Yotam Ottolenghi make a quick and easy brunch, lunch or supper . They arebest made with jarred beans but you can also use a tin. A 400g tin gives about 300g beans, so I increase the cream and cheese to take this into account. You could add extra spicing if you like.

Red Cabbage with Pomegranate Juice (10-12)

A recipe from ” Nigella Christmas” by Nigella Lawson. She suggests serving it with hot or cold ham, turkey, roast goose or roast pork. Make sure you use unadulterated, unsweetend pomegranate juice. It improves with a bit of keeping so can be made in advance and reheated. One less thing to do when preparing the big meal!

Castelluccio Lentils with Tomatoes and Gorgonzola ( 4)

I’m a huge fan of Gorgonzola cheese so this recipe is a winner for me. It’s from ” Plenty” by Yotam Ottolenghi. Serve at room temperature on its own or with steamed greens such as purple sprouting broccoli or kale.

Mexican Winter Salad (4)

A light and refreshing starter or side salad which goes well with grilled chicken or fish. It’s from ” Wahaca Mexican Food at Home” by Thomasina Miers.

Courgette and Gruyere Gratin (4)

A very good recipe when you have a glut of courgettes. If you like you can add bacon or chorizo to make it meaty. The recipe is from ” Posh. Rice”.

Black Pudding, Bacon and Potato Hash (4)

This restorative recipe is from The Bicycle Shop in Norwich and I found it in ” The Norfolk Cook Book”. They serve it with Spinach and Poached Eggs, and recommend a Bloody or Virgin Mary on the side. In September 2023 I will be staying in Norfolk for a couple of weeks and I am really looking forward to trying some of the local produce, especially the seafood.

Mexican Cabbage Slaw (6-8)

This recipe from Samin Nosrat accompanies her Pork Tacos but could be served alongside many things.

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