Saganaki is a Greek dish which is often made using Halloumi cheese. This is very good served with some fresh ripe figs, apricots or grapes, together with some crusty bread to mop up the juices. The recipe is from ” The Art of the Larder” by Claire Thomson.
A Korean dish of marinated meat and my go to dish whenever i visit my local restaurant Per and Kor. Its run by a lovely couple- she is Korean and he is Persian and I have never been disappointed with the food although there can be a bit of a wait. They serve their Bulgogi with crunchy lettuce leaves to wrap the beef. This version is from ” A Flash in the Pan” by John Whaite. Start making this in the morning to give the beef plenty of time to marinate.
A quick version of this favourite vegetarian dish from Kerala, known in India as Handvo. Serve with some salad alongside, or just as a snack. This is from ” I Love India” by Anjum Anand.
