Between 1979 and 1981 between university and travelling I spent a few months on and off waitressing in the newly opened Woods Restaurant in Bath . It quickly became one of Bath’s go to restaurants and local celebrities like Peter Gabriel were regular visitors. Its still going today and still fun by the lovely David and Claude. I must pop in and say hello one day!. While I was working there the chef was a woman called Sharon and this is one of her dishes that always impressed.
A recipe from Roberto Alvarado , chef at Mestizo in Camden.
A recipe for the cherry season from Nigel Slater. You can use leftover roast chicken if you have some but keep the pieces as large and juicy as possible.
A favourite recipe from ” Chinese-ish” by Rosheen Kaul and Joanna Hu.
A comforting broth from Nigel Slater.
A winning combination from Waitrose.
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.
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 comforting supper for the weekend from Gill Meller.
This used to be my go to recipe for chicken fajitas and despite many years passing its still a favourite. It came from a BBC Good Food magazine but i have no idea who the author was. You can use raw prawns or beef instead of the chicken if you like.
A fragrant stew with plenty of broth from ” Alice’s Cook Book” by Alice Hart. Marinate the chicken for as long as possible- preferably the day before. To make a vegetarian version use vegetable stock, omit the fish stock, up the soy sauce to 5 tablespoons and replace the chicken with 500g marinated fried tofu pieces and 300g shitake mushrooms. It will only need 30 minutes cooking time. Serve with some sticky rice and stir fried greens.
Another favourite from ” A Flash in the Pan” by John Whaite.
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 curry with Persian influences which is often served at Parsi wedding feasts. Its from ” Thali” by Maunika Gowardhan.
A creamy and delicious curry from ” Thali” by Maunika Gowardhan. On special occasions it can be served with a biryani, but it goes well with pilau rice, naan or roti too.
