An easy stir fry from Rosa’s Thai Cafe.
An easy supper from ” Chinese Food made Easy” by Ching-He Huang.
A quick and easy stir fry from Ken Hom’s ” Complete Chinese Cookbook”. Serve with some fried rice to accompany.
A mouthwatering dish from north and western china which i found in ” My Kitchen Table” by Ken Hom.
I love these clams but if razor clams are not available or dont appeal they can be replaced with mussels. The recipe is from ” Hong Kong Diner” by Jeremy Pang.
A Jewish horseradish condiment served across Easter Europe. This version from ” Food for all Seasons” by Oliver Rowley includes finely grated raw beetroot.
A delicious recipe from Tim Anderson for this Japanese rice bowl with chicken and egg . You will also need 400g of Japanese white rice, cooked using the absorption method.
This Greek baked egg dish makes a healthy and filling brunch. Use the freshest eggs and ripe tomatoes, and serve with toasted crusty bread . The recipe is from Jim Botsacos.
A recipe from “Asma’s Indian Kitchen” by Asma Khan.You can make this raita the day before and chill in the refrigerator until ready to serve.
A rich, spicy and creamy vegetarian curry from Asma Khan.
A new way with Paneer from ” Mowgli Street Food” by Nisha Katona.
This recipe for apple and potato mash originates in Germany. I found this version in Sophie Grigson’s ” Eat your Greens” and i like to serve it with sausages or pork chops.
A recipe from Gill Meller.
An easy and addictive pickle from Bee Wilson. Its crunchy and refreshing if eaten immediately, but after a couple of days in the fridge it is softer and will turn a delicate coral.
A recipe from Nigel Slater to serve with bread and cheese, ham or even sushi. It will keep for several weeks in the fridge, unless you are like my husband who could probably demolish this amount within a week or so.
