A baked version of this Persian dish from ” The Saffron Tales” by Yasmin Khan. You can make individual kukus in a muffin tin or make one large kuku to slice at the table. Serve warm or cold with some salad, salty Middle Eastern cucumber pickles and some bread.
A delicious dessert from ” Favourite Indian Food” by Diane Seed. If you want to you could fold in 500g fresh raspberries at the last minute , or serve them alongside.
I had lots of home grown beetroot from my allotment this year and cooked this delicious recipe from ” Morito” by Sam and Sam Clark. Sadly this book seems to now be out of print, though it appears occasionally on Amazon at inflated prices second hand. The beetroot can also be served with their recipe for Spiced Labneh.
A favourite of the Parsi community and often served during celebrations. If you can’t get hold of green mangoes use ripe mangoes and omit the sugar. The recipe is from ” Thali” by Maunika Gowardhan.
A delicious recipe for summer months from Nigel Slater. If you have fresh beans and peas, use them, but if not frozen work well too. If you like you can serve on top of sliced tomatoes, or toasted sourdough. Or serve some fresh crusty bread alongside.
