Recipes
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Romy Gill’s Paneer Burji (Scrambled Paneer Curry)
A wonderfully comforting recipe from celebrity chef Romy Gill’s India, her most accessible book yet, which is full of the simple, homely recipes she makes for her family and friends.
Cavatelli with sausage, mint and tomato
This is one of the deceptively simple recipes in Rachel Roddy’s wonderful A-Z of Pasta.
Tomato and tapenade tart
The most perfect Provençal-style summer tart from Alex Jackson's evocative book Sardine, named after his former London restaurant
Uyen Luu's Vietnamese Chicken salad
I don't know how often you turn to Asian-inspired salads at this time of year but I find myself making them more and more. Here's a classic Vietnamese salad from Uyen Luu's Vietnamese to inspire you.
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Bhutte ka kees with prawns
This recipe comes from winemaker Corlea Fourie. It’s like a spicy, corn porridge which she and her husband Bertus serve with grilled prawns as part of a braai (barbecue)
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Mac & Cheesy Greens Filo Pie
I absolutely love a pie so was immediately grabbed by the idea of this Mac & Cheesy Greens Filo Pie from Anna Shepherd's gorgeous new book Love Vegetables.
Kimchi and Gochujang skillet eggs
If you're a kimchi addict you'll love this spicy way of serving eggs from Ed Smith's fabulous book Good Eggs. And if you're not it should convert you!
Sesame and chilli oil noodles
Anna Jones has written so many great cookbooks you'd think she wouldn't have anything more to say but her new book, Easy Wins, which features 12 hero ingredients including the tahini in this recipe, may be her most inspiring yet. It's exactly the kind of easy, delicious food I want for a midweek meal.
Queen Elizabeth Cake
I remember making a cake like this way back when I started baking when it was known as Queen Mother's Cake which would obviously be consistent with it being called Queen Elizabeth cake. Anyway this version, which contains coconut comes from Rosie Sykes excellent new book Every Last Bite and sounds equally irresisitible.
Roasted Italian sausages with borlotti beans and ’nduja sauce
What nicer place is there to shop than an Italian deli and in Theo Randall's inspiring book The Italian Deli Cookbook you can find out what to do with all those tempting ingredients you find there.
Chicken with Morels & Vin Jaune
This is the kind of cooking that reminds me how wonderful French food still is. It comes from Alex Jackson's lovely book Frontières which has recipes from all the regions of France that border other countries or, in the case of the south, North Africa.
Chocolate, fudge & smoked salt cookies
In many ways this is a bizarre recipe to pick from Gill Meller's wonderful book Time - there are so many inspiring and beautiful savoury recipes in it - but there are times when we all need a cookie and what better than chocolate AND fudge?
Honeyed Wheaten Bread with Jumbled Nuts, Seeds and Fruit
Part of my January #givingupstockingup challenge is not to buy food if I've got the ingredients to make it myself. That applies to bread so I was keen to try Sue Quinn's Honeyed Wheaten Bread from her excellent new book on using up leftovers, Second Helpings. It also, as she points out, uses up half-used packets of nuts, seeds and dried fruit, which you may have in stock after Christmas.
Stichelton, pear and walnut salad
A perfect seasonal salad from Jeremy Lee’s gorgeous book Cooking to use the Christmas Stilton or as Jeremy suggests, Stichelton. I love the touch of using membrillo in it and, if you can get hold of it, quince vinegar.
Celeriac, potato and anchovy gratin
I love the idea of cooking everything in one dish (quick, easy, no washing up!) so Sue Quinn's book Roasting Tray Magic is right up my street.
Claire Thomson’s One Pan Chicken Braciole
Claire is a cookery writer I hugely admire for her simple but incredibly delicious recipes which you can see her making on her daily reels on Instagram where she posts as 5oclockapron. This recipe is from her latest - and immensely useful - book One Pan Chicken.
Brown rice and potato pilaf
Brown food is a bit of a running joke on instagram but the fact is that monotone brown or beige dishes are often the most delicious. That's certainly the case with Sam and Sam Clark's brown rice and potato pilaf from their most recent book Moro Easy.
Pasta with mushrooms, kosho and toasted parmesan rind
This recipe is from a new book called Wasted by chef Conor Spacey which is published by the Irish publisher Blasta Books as part of a charmingly illustrated series of single subject books
Spaghetti with Almond Cream, Fresh Crab, Chilli and Marjoram
I've been pouring over the pages of Ben Tish's lovely book Sicilia - it has a really good selection of pasta recipes - and a friend and I decided to give this one a go. We didn't have whole almonds so we substituted ground almonds which made the sauce a bit gritty so follow Ben's recipe and don't make the same mistake!
Curry leaf mussels and fries
This is such a simple, clever and inspired way to cook mussels - an exotic version of moules marinières which I couldn't resist as I love curry leaves too.
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