Cooking recipe books

Cutting the carrots into sticks is what takes the longer in this recipe. The remaining is quick and the end result yummy. ' CookSmart Vegetarian ', a Octopus Publishing Group publication.  Serves: 4 persons. Ingredients: 3 medium onions, sliced (350g) 5cm fresh ginger, grated (12g) 1 cinnamon stick 1 tsp ground cumin 1 tsp ground coriander  1 tbsp chilli powder (the recipe called for paste) 500ml vegetable stock 4 tbsp lemon juice 2 tbsp honey 750g carrots, peeled and cut in 5cm sticks (600g once peeled) 125g pitted dates 125g dried apricots 250g couscous 4 tbsp fresh mint, chopped fresh coriander to taste, chopped salt & pepper to taste vegetable oil Method: Sweat the onions with vegetable oil in a frying pan. Add the ginger, cinnamon stick, ground cumin, ground coriander and chili. Fry for a minute. I made a mistake and used fresh coriander instead of dried. Add the vegetable stock, lemon juice, honey, carrots, dates and apricots and cook for 10 min. Add salt & peppe...

Although this Darina Allen's recipe advised 1.3kg lamb cubes, I actually used the 180g leftover lamb from the previous recipe ( Slow roasted shoulder of lamb with coriander seeds ) which was, in reality, pulled lamb. I used the remaining of the ingredients in almost their original quantities and it worked so well that I can't even imagine Darina's recipe having half of the flavour that mine has. One ingredient I missed: almonds. Someone (my partner) ate all the almonds in the house and I improvised with nuts but the taste is totally different. I would stick to almonds. Serves:  2 persons. Ingredients: 1 medium onion, diced 1 garlic clove, crushed 1 tsp cinnamon 1 tsp fresh ginger, peeled and grated 1 can chopped tomatoes (400g) 180-200g lamb (cubes, pulled, whatever is available) 1 tbsp honet salt & pepper to taste olive oil Garnish: 30g blanched almonds 1½ tsp sesame seeds Method: Heat the olive oil in a casserole and add the onion, garlic, cinnamon and ginger. Stir an...