Bubble and Squeak

Posted by on Nov 5, 2014 in Recipes, Turmeric: The Wonder Spice | 0 comments

Bubble and Squeak

This traditional English dish is, nowadays, typically made from leftover mashed potatoes and cabbage fried together. However, in the 18th and 19th centuries, cold meat usually took the place of potatoes. It was also probably at this time that this dish got its name, which is thought to come from the sound of the ingredients frying.

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Thai-style crab cakes

Posted by on Nov 5, 2014 in Recipes, Turmeric: The Wonder Spice | 0 comments

Thai-style crab cakes

These crab cakes make a tasty lunch or starter.

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Iced Tea

Posted by on Nov 5, 2014 in Recipes, Tea: A Global History | 0 comments

Iced Tea

This recipe has been given to me by Jane Davidson, the American wife of the late Alan Davidson.

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Tea Loaf

Posted by on Nov 5, 2014 in Recipes, Tea: A Global History | 0 comments

Tea Loaf

Tea loaf is often served with afternoon tea. Use Yorkshire Tea for a strong flavour or Lady Grey for a more delicate taste. Serve thinly sliced, spread with a little butter.

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Coronation Chicken

Posted by on Nov 5, 2014 in Recipes, The Road to Vindaloo | 0 comments

Coronation Chicken

In 1953 the Cordon Bleu Cookery School created a Royal curry to celebrate Queen Elizabeth II’s Coronation. The recipe below is Helen’s version of this classic based on the recipe in her edition of Good Housekeeping Salads (1983).

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Sausages in White Wine

Posted by on Nov 5, 2014 in A sausage book, Recipes | 0 comments

This delicious recipe, which has been slightly adapted, comes from the Encyclopaedia of Practical Gastronomy (1907) by the great Polish gastronome Henri Babinsky, who wrote in French under the name Ali Bab.

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Burani Bonjon (Aubergines with yoghurt)

Posted by on Feb 11, 2014 in Noshe Djan, Recipes | 1 comment

Buran is the name given to a vast range of dishes extending from Spain to the Balkans as well as the Islamic heartland extending from Morocco to India. Its history is long and complicated and the legend behind the dish has many versions.

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Sherwa-e-chainaki (Teapot soup)

Posted by on Feb 11, 2014 in Noshe Djan, Recipes | 0 comments

This is the most traditional soup served in chaikhanas all over Afghanistan. It is very simple and basic but quite delicious and is made, as the name implies, literally in a teapot!

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Kebab-e-murgh (Chicken kebab)

Posted by on Feb 11, 2014 in Afghan Food and Cookery, Recipes | 0 comments

This recipe is quite flexible. You can use just chicken legs, or wings, if preferred. The amount of lemon and garlic can also be increased if wished and some Afghans would add a little coriander seed or chopped chilli pepper for that extra ‘bite’.

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Trifle Belle Hélène

Posted by on Feb 11, 2014 in Recipes, Trifle | 0 comments

One of my favourite trifles which I originally concocted for a little booklet I made in honour of Alan Davidson’s 74th birthday.

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