Starters
Caramelized Onion, Apple, and Beetroot Tart
Chicken Liver, Pear, and Cognac Mousse
Deep Fried Artichokes (Carciofi alla Giudia)
Fig, Leek, Blue Cheese and Rosemary Flatbreads
Lamb, Mint, and Almond Meatballs with Saffron-Almond Sauce
Pan-Seared Octopus with Delicata Squash, Chickpeas, and Saffron
Roasted Beets with Homemade Ricotta, Crispy Bacon, and Basil
Main Dishes
Aubergine, Slow Roasted Tomato, and Chickpea Tagine
Beef Tagine with Apples, Sesame, and Raisins
Boned Quail with Pear, Leek, and Brioche Stuffing, Pointed Cabbage, and Rosemary-Thyme Jus
Braised Oxtail with Red Wine and Shallots
Braised Shoulder of Venison with Damsons and Juniper
Butternut Squash and Ricotta Gnocchi
Curried Neck of Lamb with African Yams and Okra
Duck Egg Pasta with ‘Nduja Sausage, Grape Tomatoes, and Arugula
Dungeness Crab and Corn Cakes with Sriracha Mayonnaise
Fried Sardines with Tomato-Garlic-Anchovy Sauce and Arugula
Jerk-Marinated Tilapia with Plantains and Tangy Fish Broth
Linguine with Sea Urchin Roe (Uni) Sauce
Moroccan Stewed Pumpkin with Chickpeas and Preserved Lemon
Mussels with Wild Garlic, Grape Tomatoes, and Guanciale
Pasta with Calamari, Tomato, and Caper Sauce
Red Lentil and Chorizo Stew with Saffron and Roasted Garlic Chimichurri
Roast Chicken with Moroccan Spices
Roast Pork Loin with Figs, Thyme, and Rosemary
Roasted Mackerel with Radicchio, Black Olives, Red Peppers and Rosemary
Roasted Sea Bass with Melted Leeks and Girolles
Spicy Cantonese Pork and Jellyfish with Celery
Wild Garlic and Leek Risotto with Crispy-Skin Bream and Shaved Fennel and Watercress Salad
Side Dishes and Salads
Awadh-Style Curried Asian Eggplant
Braised Baby Artichokes with Chestnut Honey and Thyme
Carrot Salad with Citrus-Ginger Dressing and Nigella Seeds
Fennel, Endive, and Parsley Salad
Fried Brussels Sprouts with Spiced Lentils and Sumac
Kale, Chicory, and Hazelnut “Caesar” Salad
Kohlrabi, Radish, and Golden Beet Slaw with Pickling Spices
Plantains in Spicy Ginger-Tomato Sauce
Pomegranate and Basil Marinated Beetroot with Preserved Kumquats and Pistachios
Sautéed Shredded Brussels Sprouts with Nigella Seeds and Orange
Spicy Brussels Sprouts with ‘Nduja Sausage and Mushrooms
Sweety’s Plantains in Spicy Coconut Sauce
Toasted Bulghur Salad with Spring Vegetables and Lemon-Tahini Dressing
Winter Fava Bean and Fennel Salad
Soups
Basque Roasted Pepper, Garlic, and Tomato Soup
Caramelized Shallot, Yam, and Coconut Soup
Chłodnik (Chilled Polish Beet Soup)
Parsnip, Fennel, and Shallot Velouté
Polish Mushroom Barley Soup (Krupnik)
Polish Sorrel Soup (Zupa Szczawiowska)
Spiced Red Lentil and Ginger Soup
Spicy Black Bean, Coconut, and Lime Soup
Breads
Fig, Leek, Blue Cheese and Rosemary Flatbreads
Wholemeal Orange Cinnamon Raisin Bread
Desserts and Sweets
Apricot-Almond Meringue Cookie Bars
Apricot Caramel Upside-Down Cake
Blood Orange Olive Oil Cake with Rhubarb-Blood Orange Compote and Vanilla Bean Creme Anglaise
Caramelized Figs with Balsamic Syrup and Crème Fraiche
Chocolate Almond Lime Semolina Cake
Chocolate Chip Walnut Banana Bread
Cranberry-Plum Coffee Cake with Ginger and Macadamia Streusel
Dark Chocolate Blood Orange Cake with Blood Orange Buttercream
Lemon Almond Poppy Seed Cake with Lemon Creme Fraiche Glaze
Lemon Crème Fraiche Pound Cake
Nectarine Shortcakes with Nectarine Butter Caramel
Orange Blossom-Saffron-Vanilla Macarons
Pistachio and Cashew Baklava Fingers
Raspberry Mousse with Port Chocolate Sauce
Raspberry Salted Pine Nut Britttle Ice Cream
Rhubarb and Custard Victoria Sponge
Rhubarb Lime Vanilla Bean Sorbet
Roasted Strawberry Cheesecake Muffins
Salted Chili Chocolate Truffles
Southern-Style Frosted Cinnamon Rolls
Tamarind Apricot Semolina Cake
Condiments, Sauces, and Marinades
Aji Chombo (Panamanian Hot Sauce)
Jess’s Spicy-Sweet Roasted Tomato Sauce
Kick-ass All-Purpose Barbecue Rub
Tamarind, Ginger, and Chile Marinade
Methods and Essentials
Vegetarian
Aji Chombo (Panamanian Hot Sauce)
Aubergine, Slow Roasted Tomato, and Chickpea Tagine
Awadh-Style Curried Asian Eggplant
Basque Roasted Pepper, Garlic, and Tomato Soup
Braised Baby Artichokes with Chestnut Honey and Thyme
Butternut Squash and Ricotta Gnocchi
Caramelized Onion, Apple, and Beetroot Tart
Caramelized Shallot, Yam, and Coconut Soup
Carrot Salad with Citrus-Ginger Dressing and Nigella Seeds
Chłodnik (Chilled Polish Beet Soup)
Deep Fried Artichokes (Carciofi alla Giudia)
Fennel, Endive, and Parsley Salad
Fried Brussels Sprouts with Spiced Lentils and Sumac
Jess’s Spicy-Sweet Roasted Tomato Sauce
Kohlrabi, Radish, and Golden Beet Slaw with Pickling Spices
Moroccan Stewed Pumpkin with Chickpeas and Preserved Lemon
Parsnip, Fennel, and Shallot Velouté
Plantains in Spicy Ginger-Tomato Sauce
Polish Sorrel Soup (Zupa Szczawiowska)
Pomegranate and Basil Marinated Beetroot with Preserved Kumquats and Pistachios
Sautéed Shredded Brussels Sprouts with Nigella Seeds and Orange
Spiced Red Lentil and Ginger Soup
Spicy Black Bean, Coconut, and Lime Soup
Sweety’s Plantains in Spicy Coconut Sauce
Tamarind, Chile, and Ginger Marinade
Toasted Bulghur Salad with Spring Vegetables and Lemon-Tahini Dressing
Susan eats London 