From the book - Mowgli Street Food, Nisha Katona

This recipe is designed around 5 potatoes, but easily scaled to suit your needs. The recipe also calls for 4 roti, but you can use regular wraps or chapati.

The spicy filling
In a large bowl combine; 1 red onion (finely chopped), 2 tsp ground coriander, 2 tbsp roughly chopped fresh coriander, 4 tbsp green chilli pickle*, 4 tbsp Mowgli Chutney* and ½ tsp of salt.

Mix everything apart from the chutney together in a large bowl.

The potatoes
Cut your floury potatoes, such as Maris Piper, into 1 cm cubes, add them to a pan of cold water along with 2 tsp of ground turmeric. Bring the pan to the boil, reduce the heat and simmer for around 8 - 10 minutes, you want to be potatoes to be soft but still holding together. Once cooked, drain and set aside.

Heat about 4 tbsp of vegetable oil in a large non-stick frying pan over a medium heat. When...

Peshwari Naan

Mowgli Slaw

Green Chilli Pickle

Mowgli Chutney

Sharp, crunchy slaw

Dressing
The dressing is key for this slaw - you can use it as a general salad dressing as well.

100 ml vegetable oil
½ tsp black mustard seeds
20 g date molasses*
2 tbsp white wine vinegar
Pinch of salt
½ tsp caster or granulated sugar

Heat half the vegetable oil in a small non-stick frying pan, over a medium heat. When the oil is hot, add the mustard seeds and fry until they pop and turn grey. Set aside and allow to cool completely

Once the oil is cool put all of the ingredients together in a bowl and whisk vigorously until everything is combined. The dressing will keep in a sealed jar in the refrigerate for a week.

• I have also used pomegranate molasses which works just as well, although you may need to add a little more sugar with those.

Slaw ingredients
1 small red cabbage, quartered cored and finely sliced
2 small red onions, thinly sliced
1 large red...

Spicy Tomato Chutney

4 tbsp vegetable oil
1 tbsp cumin seeds
1 tbsp black mustard seeds
5 curry leaves
6 large tomatoes, roughly chopped
1 cm piece of fresh root ginger, peeled and grated
2 garlic cloves, minced
½ tbsp chilli powder
½ tbsp ground turmeric
2 green chillies, deseeded and thinly sliced
1 tsp salt

Heat the vegetable oil in a large frying pan over a medium-high heat. When the oil is hot add the cumin seeds, mustard seeds and curry leaves, fry for around 30 seconds until the cumin seeds seeds turn dark brown and they start to be fragrant.

Add the tomatoes, ginger, garlic, chilli powder, ground turmeric and green chillies and stir well. Turn down the heat to low and fry for about 5 minutes, stirring occasionally, until the tomatoes begin to soften

Add the salt then cover the pan and cook gently for about 15 minutes, until the tomatoes have cooked down and released their...

Designed to be HOT

10 tbsp black mustard seeds
400g chopped green chilli
6 tbsp rock salt
Juice of 6 lemons
2 tbsp ground turmeric
450 ml mustard / canola oil

Grind the mustard seeds until they make a coarse powder

Put the chillies, ground mustard seeds and salt into a sterilised glass jar

Seal the jar tightly with it’s lid, shake and leave for 3 days

After 3 days add the lemon juice and ground turmeric and stir with a non-reactive spoon. Replace the lid, tightly, and leave alone again , this time for for 2 days

In a frying pan heat the oil over a medium-high heat until it starts to smoke, then remove it form the heat and leave to cool for 10 minutes. Then add the oil to the chilli mixture, replace the lid and leave for a further 5 days.

After 5 days the pickle is ready, it can be stored in the refrigerator for up to 2 months.

From the book - Soframiz by Ana Sortun and Maura Kilpatrick

Note - this is an American recipe book and so the recipes are in pounds and ounces along with cups.

This recipe makes enough for a 13 x 9 inch (33 x 23 cm) tray.

Line the tray with foil, making sure the foil hangs over the edges of the tray. I use two layers of foil which works well. Lightly grease the foil, I use 1 cal frying spray or you can use butter.

The Base
2 cups plain flour, 7 oz unsalted cold butter, 2/3 cup (firmly packed) of light brown sugar, ½ teaspoon sea salt.

Cut the butter into small cubes and combine with the flour, salt and brown sugar in a food processor until the mixture resembles small pebbles. Pour the mixture into the tray and press down to form an even layer. Refrigerate the base for at least 30 minutes, or even over night.

Preheat the oven to 175 deg C / 350 F

Bake the crust until it’s golden...

From the book; Nordic Bakery cookbook by Miisa Mink

Midsummer Brunch
Nothing wrong with cake for breakfast, and this cake fits the bill, fruity, oaty, pleasantly chewy, just right.

Ingredients
100g Rolled (porridge oats, 300ml hot milk, 100g unsalted butter (softened), 60g caster sugar, 50ml runny honey, 1 tsp vanilla extract, 1 egg (beaten) 1 tsp baking powder, 120g plain flour, 150g blueberries, 150g raspberries, icing sugar to dust.

Method
Preheat the oven to 180 degC / 350F / gas 4 and line or grease a 900g loaf tin.

Put the oats and the hot milk in a mixing bowl and set aside for a few minutes, to allow the oats to absorb most of the milk and to cool down slightly.
In a separate bowl cream together the butter and sugar until pale and fluffy. Stir in the honey and vanilla extract. Gradually add the egg a little at a time, beating after each addition.
Sift the baking powder and...

From the book; Falastin; Sami Tamimi / Tara Wrigley

Perfect Picnic Fodder
Great little pasties, I have stuck to the Falastin ingredients here, but will be trying out others soon. This recipe makes 12 pasties.

The Pastry
1.5 tsp fast acting dried yeast, 1tsp caster sugar, 170ml lukewarm water, 320g plain flour (plus extra for dusting) a hearty pinch of turmeric, 3tbsp sunflower oil, 3 tbsp olive oil (plus extra for greasing), salt.

This is actually a dough rather than pastry and so you need to factor in the proving time into your preparation.

Mix the sugar, yeast and water together in a small bowl and leave for 10 minutes until it starts to bubble.

If you have a mixer with a dough hook you can use that or you can make the dough by hand. Put the flour, turmeric and a tsp of salt into the mixing bowl and combine. Add the yeast mixture and the oils and mix until you have a soft...

Everything from the @Flouryeastsaltwater Instagram account.

Butternut squash and Saffron soup

Rolled Pork

Smoked Haddock and Watercress Tart

Ricotta crepe and figs

Bacon and Egg Pie

Gingerbread Biscuits

Venison Pie

Cleopatra Cake

Fruit and nut thins

[Salmon Coulibiac](9https://joharrison.svbtle.com/salmon-coubliac)

Sushi Hand Rolls

Spicy Lamb Pide

Corned Beef pie / pasties

Pistachio and Rose cake

Stir Fried Minced Beef with Lemongrass

Chicken Sharma Pie

Mango Sorbet

Baked whole Sea Bass

Barbecue Leg of Lamb

[Mowgli Chip Butty}(https://joharrison.svbtle.com/mowgli-chip-butty)

Sesame Cashew Nut Bars

Oatbake with Blueberries and raspberries

Arabic Samosas

Paneer and Peas

Turkey Burgers

Green eggs and Ham

Pork and Pepper pie

Ottolenghi pasta bake

Basque Cheesecake

All the books used in the blog

From the chefs’ own shops where I can find them, otherwise from Amazon (UK site).

Edd Kimber - One Tin Bakes

Trine Hahnemann Open Sandwiches

Yo Sushi Cookbook

Rick Stein Far Eastern Odyssey

Rick Stein Seafood Odyssey

River Cottage Books

Mowgli Street Food, Nisha Katona

Soframiz

Paul Hollywood’s books

Nordic Bakery Cookbook; Miisa Mink

Jerusalem; Yottam Ottolenghi / Sami Tamimi

Falastin; Sami Tamimi / Tara Wrigley

Sweet; Yottam Ottolenghi / Helen Goh

Nigella Express; Nigella Lawson

Pie; Angela Boggiano