The Family Cook Book

Lisa did these two recipes accompanied by some grilled chicken breasts (or was it legs....wings even). Anyway both recipes are from the Moro cookbook. The ingredients are readily available and the recipes are very, very easy making it a perfect mid week family meal. Lisa cooked the flatbreads on the hob in a heavy frying pan (as they say you can) and they were absolutely fab. Turkish Chopped salad • 12 cherry tomatoes, halved • ½ cucumber, peeled • 1/4 small red onion, peeled and chopped • 1/2 red pepper, halved and seeded • ½ green pepper, halved and seeded • 2 heaped tablespoons each of roughly chopped fresh coriander and parsley Dressing • 1/2 garlic clove, crushed to a paste with salt • 1 tablespoon lemon juice • 4 tablespoons extra virgin olive oil • sea salt and black pepper „ To serve • 200g Greek yoghurt thinned with 1 tablespoon milk • 1 teaspoon Turkish chili flakes warm Flatbread or pita bread Method For the dressing, whisk all the ingredients together and taste for seasonin

One of my Xmas gifts was the Leon Cookbook. This was the first time I have used it, Leon's mantra is 'Good food. Fast' this recipe certainly fits that Bill. apparently it is named after the buggies in Thailand that 'bomb around in the same way that this salad's flavours motor around in your mouth'and it also 'puts the bang back into Bangkok' It's a big claim but this salad really is rather delicious. One of the reasons I like it is also that you can make a few adjustments based on availability or personal taste and it still delivers. We served it with sesame chicken wings from the same book. Serves 4 as a healthy main Ingredients 250g basmati and wild rice mix 2 spring onions, thinly sliced ½ red pepper diced ½ yellow pepper diced 8 baby plum tomatoes, quartered A big handful of rocket, very roughly chopped 2 tablespoons toasted seeds (sunflower, pumpkin, linseed, sesame) 2 tablespoons chopped coriander 1 lime Salt and pepper The dressing: 1 red chil