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Ratatouille
Ratatouille is a lush succulent dish that can be enjoyed hot or cold and merits a crusty baguette to mop up the juices.
You can use this recipe as a guide, as it’s easy to create your own versions depending on what vegetables you have to hand.
Moroccan Vegetable Tagine
This recipe uses chickpeas and potatoes instead of meat, and is a great alternative to my recipe for Moroccan Lamb Tagine. It’s not too hot and has a really deep and mellow spiced and slightly sweet flavour. Very tasty and ideal for preparing in advance.
Lamb kebabs with minted yoghurt dip
Here’s a great recipe which is a feast for the eyes as well as your belly. The lamb is marinaded in rosemary and garlic and left overnight to soak up the flavour – this is a must.
The vegetables all sweeten up nicely when you cook them on the grill, or I suppose you could even cook this on the barbie when it’s nice and sunny!
Mediterranean Vegetable Tart
A receipe for Mediterranean Vegetable Flan with peppers, aubergine and courgette. The non Vegans can top with goats cheese, as an extra special treat!
Also contains a recipe for the pastry case.
Chicken and noodle soup
This recipe for Chicken and noodle soup is strongly influenced by my love of Japanese, Chinese and Thai cookery. It contains some strong individual flavours like ginger, lemongrass, garlic and chilli. Combined them with the honey and sherry though and you’ve got a delicious and light soup.
It’ll warm you through and leave you feeling cleansed and satisfied. Just what’s needed to lift the Winter blues and start the year in the best way possible.
Pork wonton soup
This is turning out to be one of my all time favourite soups. It has an amazingly fresh flavour and smell and leaves you feeling good. I put this down to the ingredients and their positive effects – honey, ginger, lemon, garlic and I suppose you could count sherry too, right? It’s just like a natural cold remedy.
The recipe includes making your own wonton wrappers, filling and the soup.
Sweet & Sour Chicken Cantonese Style
This recipe uses my basic sweet and sour sauce which you could use for many other Chinese dishes, or just as a dip. You should try the whole recipe first though, as it’s one of my best yet. It’s Cantonese style as the chicken is battered and, although this means more work for you, it pays off in the end. The battered chicken gives the sauce something to stick to and leaves the inside moist and tender.
Brinjal
Brinjal is made from aubergines and normally had as a dry, but tasty, accompaniment to a curry. It goes very well with my recipe for Sri Lankan Chicken Curry!
Chicken in a sweet red pepper sauce
This oriental dish, has a lovely sweet flavour, which goes very well with the chicken and ginger. Enjoy with rice.
Chinese pork dumplings
Chinese pork dumplings, aka Potstickers, are an essential part of Dim sum, and really easy to cook at home. They taste really fresh and juicy, and you can experiment with your own filling. If you somehow manage not to eat all the ones you make, they also freeze really well.
