Sweet Potato and Mushroom Polenta with Tomatoes (2)

A one pan vegetarian supper from the inspired ” The Green Roasting Tin” by Rukmini Iyer. In this recipe the polenta is baked rather than first cooked on top of the stove.

Spanish Meatballs ( makes 30)

These little meatballs can be made ahead of time for an easy light lunch. SErve with salad and Catalan tomato bread. The recipe is from ” Simple Food” by Jill Dupleix.

Baked Potato Chips with Pul Biber and Oregano (4-6)

These chips can be easily baked at home and are very good served with any versions of Shakshuka or similar egg dishes. They also go very well with Muhammara. The recipe is from ” Sebze” by Ozlem Warren.

Crushed Potatoes with Roast Tomatoes and Balsamic Vinegar (2)

A new way with Potatoes from ” Real Food” by Nigel Slater. It will seve two as a light main course.

Eggs with Prawns and Coriander (4)

This recipe from Tetouan, Morocco is one of my favourite ways with prawns. The prawns should be ready to use at room temperature to ensure they heat up thoroughly in the time it takes the eggs to cook. Its from ” Street Cafe Morocco” by Anissa Helou.

Cheddar and Sausage Muffins ( makes 12)

These muffins are from ” Cook in Boots” by Ravinder Bhogal and can be served hot or cold.

Pork in Walnut Sauce (4)

A recipe from ” Floyd on Spain” by Keith Floyd.

Curry Leaf Mayonnaise ( 1 litre)

This is the mayonnaise from Will Bowlby’s ” Kricket” to serve with the Keralan Fried Chicken recipe.

Kricket Bhel Puri (4)

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

Butter Garlic Crab (4)

This is a famous recipe from Trishna Restaurant in Kala Ghoda, Mumbai. I found it in ” Kricket” by Will Bowlby

Cavatelli, Cherry Tomatoes and Rocket (4)

An easy pasta dish when you have ripe cherry tomatoes. The recipe is from Joe Trivelli.

Pumpkin, Pear and Walnut Salad (2-4)

This recipe from ” The Weekend Cook” by Angela Hartnett can be served as a vegetarian main or as a starter.

Beetroot and Lentils (4)

A new way to serve beetroot as a vegetarian main course from ” The Weekend Cook” by Angela Hartnett. Or you can serve it with sausages, as pictured.

Salt and Pepper Squid (2)

I recently visited Blakeney in Norfolk , England, while walking the Norfolk Coast Path. The little seafood stall by the harbour had sold out of crab, so I opted for their Salt and Pepper squid with a Sriracha Mayo. I can honestly say it was one of the best versions i have had so if you go there do try it. In the meantime here is a version from ” Nigella Bites” by Nigella Lawson.

Bloody Mary ( a jugful)

A version of a favourite tipple from ” Nigella Bites” by Nigella Lawson. To make your own chilli vodka steep dried chilli peppers in a bottle of vodka for a few days. You could also use Horseradish Vodka as an alternative to the Chilli Vodka.

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