A quick version of Ca Ri Ga ( chicken curry) from ” Alice’s Cook Book” by Alice Hart. If you have chopped root ginger or torn kaffir lime leaves add with the garlic. Prawns or cubed pork can be used instead of chicken. If you haver time leave the chicken to marinate for an hour before cooking. SErve with french baguette or some steamed rice.
A flavourful curry using leftover roast turkey from Xanthe Clay.
An easy recipe from Romy Gill
A new recipe from Diana Henry. If you want to make this wholly vegetarian then you can buy vegetarian and vegan versions of ” fish” sauce online.
Another delicious side dish from Signe Johansen.If feeding two or three people, use just one or two vegetables, ideally including the sweet potato, to ensure the right balance of flavours. Keep any leftover pomegranate seeds for garnishing a pudding, or a salad of leftovers the next day. The yoghurt dressing keeps for a few days in the fridge and makes an excellent dip with crispbread or toasted pitta.
A chunky winter soup from Peter Gordon’s ” The Sugar Club Cookbook”. Serve with crusty bread.
A recipe from Peter Gordon’s ” The Sugar Club Cookbook”.
One of my favourite versions of the Malaysian salad known as Rojak, this is from ” Malaysian Cookery” by Rafi Fernandez 1985.
