A recipe from one of the Riverford cookbooks to serve with couscous, rice or bulghar and garnish with green olives or toasted flaked olives. For non vegans yoghurt also goes well with this.
The most recent addition to my extensive collection of cookery books is ” The Saffron Tales” by Yasmin Khan. Kuku is an Iranian Frittata and there are at least three different recipes for kuku in this book.
Sausage Chilli is another recipe from the brilliant ” Sausage and Mash” by Fiona Beckett.It works best with black beans or kidney beans. If you are short of time you can replace the dried beans with 2 x 400g tins, which should be drained and rinsed. Serve with warmed tortillas and a green salad.
Sausages, Chinese style from the wonderful book ” Sausage and Mash” by Fiona Beckett . As she says, a lovely recipe for those trying to reduce the carbs, though not entirely carb free. I’ve replaced the spring greens she suggests with kale and you could also use savoy cabbage..
