A recipe for a refreshing dessert from ” The Food and Wines of Spain” by Penelope Casas.
A favourite way with chicken from ” Mezcla” by Ixta Belfrage. The chicken can be marinated and kept in the fridge up to 2 days ahead but bring it back to room temperature before cooking.
Sausages in an aromatic sweet and sour sauce from ” Mezcla” by Ixta Belfrage. If you like you could add some tinned or jarred beans to make this a more substantial dish, or serve with grilled bread to mop up the juices. Tuscan or Sicilian fennel and chilli sausages are good in this if you can find them, but if not any good quality and quite fatty sausages will do nicely.
A very good salad inspired by Szechuan cookery from ” Mezcla” by Ixta Belfrage. The crumpet croutons go well with many salads
This is Debora Robertsons very good recipe for this traditional cake or dessert from Brittany.
These little pork and prawn meatballs make lovely canapes to serve with drinks, or will serve four people as a starter or two as a main course. The recipe is from ” Lidgate’s The Meat Cookbook by Danny Lidgate and Hattie Ellis.
A favourite Keralan recipe from ” Thali” by Maunika Gowardhan.
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 simple, light and soupy fish curry from Bengal. It’s from ” Thali” by Maunika Gowardhan.
A rich and flavoursome curry from ” Thali” by Maunika Gowardhan. Serve with roti or naan as part of a thali.
A curry with Persian influences which is often served at Parsi wedding feasts. Its from ” Thali” by Maunika Gowardhan.
A creamy yoghurt curry from the north west of India which I found in “Thali” by Maunika Gowardhan. Serve with rice or pulses.
A classic Southern Indian Fish curry which I found in ” Thali” by Maunika Gowardhan. Serve with rice and a cucumber salad.
A speedy supper from Nisha Katona.
