A poori is an Indian deep-fried bread. These banana poori are an excellent accompaniment to a chicken, lamb or vegetable curry, or can be sprinkled with sugar and eaten as a sweet snack. They are quite delicious but their preparation does involve deep-frying in very hot oil, so if you are cooking with children they will need assistance but the result is definitely worth it!
This baked fish recipe uses a whole snapper cooked in a North African chermoula, with red peppers.
Serves
6
Dietary information
Vegetarian
Main ingredients
Cheese, bread, eggs, cream
Sourced from
The Cook’s Companion App and book
This cheesy bread and butter pudding is one of the best brunch dishes I have come across. It has to be prepared the night before, which makes for a flying start the next day.
Serves
3-4
Dietary information
Gluten-free
Main ingedients
Chicken, red wine, vinegar
Sourced from
The Cook’s Companion App and book
This chicken casserole from the Beaujolais has become a favourite dish in Parisian bistros over the last few years. The quality of the vinegar is important, and it is also important that the vinegar be reduced over a high heat so the finished dish has an interesting tang rather than being too sharp.
This pie is perfect picnic fare, when one needs maximum satisfaction with every bite!
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