A restorative chicken broth, also known as ” Jewish Penicillin” from the New Covent Garden ” Book of Soups”. It is also traditionally eaten on Shabbat. It’s even better the day after you make it and it freezes well. You can also use a chicken carcass to make the soup.
More kebabs from the Syrian cookbook ” Sumac” by Anas Atassi. These are usually served in a middle eastern flatbread but also very good served with aioli to dip the kebabs into before devouring greedily. If you are using a barbecue to cook them they will take 6-8 minutes, turning often.Drizzle with the honey just before the end of the cooking.
A Syrian recipe from ” Sumac” by Anas Atassi. If you can, start the preparation the day before and leave to marinade overnight. If you like you can barbecue the skewers- they will need about five minutes on each side. They are good served in a flatbread with some fresh herbs and lemon juice.
Rachel Roddy’s recipe for these delicious tender Italian meatballs.
A delicious and healthy salad from ” Nigella Bites” by Nigella Lawson.
A delicious combination of flavours from ” Sea & Shore” by Emily Scott.
A dish from ” 30 Minute Mowgli” by Nisha Katona.
An old Persian recipe for chicken with fruit which I found in Claudia Roden’s “Med”.
Succulent chicken with a spicy sauce from Romy Gill.
A delicious and warming meal for the cooler months from Georgina Hayden.
A warming and wholesome supper which can be prepared in advance and chilled, then baked about half an hour before you want to eat. It’s from ” Apple” by James Rich. Serve with your favourite vegetables.
A Malaysian version of this dish from Chef Katrina Lau Hammond.
A recipe from ” The Hairy Bikers Everyday Winners” by Si King and Dave Myers.
A very good combination which I found in ” Gino’s Italian Express” by Gino D’Acampo. If you like the chicken could be replaced with veal. Serve with potatoes or rice, and a green vegetable or side salad.
A good version of this old fashioned French recipe from Diana Henry.
