Not just curries, but also more delicately spiced recipes from Eastern Europe, Thailand and the Caribbean all contribute to a spicy theme.
For me, mussels are still a luxury food that cost very little money. I don't think anything can match their exquisite, fresh-from-the-sea flavour. In this recipe every precious drop of mussel juice is used, which gives a lovely, concentrated flavour.
It's great to have a jar of these pickles in the cupboard to serve with cold meats or pates, but I think they also make a wonderful accompaniment to Crisp Roast Duck with Confit of Sour Cherries.
Mushrooms and cream are meant for each other and combine beautifully in this sumptous chicken recipe - perfect for serving to friends during the autum months.
This is one of my very favourite storecupboard recipes. If you always keep a stock of spices and lentils handy and a pack of creamed coconut stashed away in the fridge, you can whip this one up in no time at all. It also happens to be inexpensive and
These are served at Norwich City Football Club and are always enjoyed by vegetarians and meat-eaters alike. They can be made in advance, if entertaining, and are a brilliant way to incorporate healthy pulses in the diet.
This is my adaptation of an Elizabeth David recipe. I never actually made it from her book, but one of my favourite restaurants, Chez Bruce, in Wandsworth, London, regularly serves it as a first course.
This is a simple salad of leaves with a bit of bite to them.
These are little chicken kebabs, marinated in a spicy yoghurt mixture for several hours – after which they almost melt in the mouth!
This just goes to show you can make something really special with ordinary minced beef. The recipe comes from Africa, but seems to me to have an interesting mixture of European and Oriental overtones.
Ricotta and Gorgonzola make the perfect combination for this dish but, if you can't find ricotta, cottage cheese will make an excellent alternative. This is quick, simple and delicious.
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