A delicious pilaf from ” The Art of the Larder” by Claire Thomson. For the spices use a mixture of coriander, cumin, pepper, turmeric and ginger, toasting the whole spices before you grind them. You could also add some allspice or nutmeg.
A Mexican inspired breakfast from Diana Henry.
A quick thai supper from Thomasina Miers.
This is from Anna Jones’s new book ” One: Pot, Pan, Planet”. You can use other vegetables instead of beetroot according to the season.
A simple and delicious Moroccan soup from Thomasina Miers.You can experiment with the spices and add turmeric or chilli flakes if you like.
A recipe from “Speedy MOB: 12 Minute Meals for Four People” by MOB Kitchen.
Another soup for the cooler months from Thomasina Miers.
A recipe from Anna Jones.
Slow cooked soft shredded lamb, Chinese style, from ” At my Table” by Nigella Lawson. The lamb is also very good served warm squashed into bread rolls. Any leftovers can be served with rice, along with the cooking juices.
An easy stir fry from Rosa’s Thai Cafe.
A recipe from Rosa’s Thai Cafe.
An award winning special dessert from Kerry Teakle.
A delicious tart from Anna Jones. Make the day before you want to serve it to give it plenty of time to chill. Serve in thin slices with creme fraiche and sliced blood orange.
A recipe from Stevie Parle.
