The red mullet off Monemvasia are supposedly the best in the Aegean. A net full of them, red yes, but pink too with flashes of yellow as the sun rose on a still dark blue sea is a lovely recollection, and fried for breakfast later they were quite memorable. A month later though, I saw three autumn mullet in our fish shop and I cooked them simply with a dusting of semolina. I used to think the Mediterranean mullet were better than ours, but now I know the ones that come to Cornwall in autumn are prett
Jollof rice is found throughout West Africa and is thought to be the origin of the Cajun dish, jambalaya. Serve with fried plantains and a crisp green salad.
Any time of day is a good time for a slice of Greek pie - often eaten on the move as a snack between meals or as a light lunch or evening meal with a salad. Chicken is a favourite filling for pie and it would normally be baked. This version is fried.
Use the kernels from fresh sweetcorn - or else frozen corn to save time - for this simple side dish. You could replace the red chillies with chopped bell pepper to make this more suitable for young kids.
This gently spicy broth is influenced by Oriental cooking where oyster mushrooms are considered a delicacy. It is a wonderfully easy way to celebrate wild mushrooms. Each serving provides 107kcal, 6g protein, 6g carbohydrate (of which 6g sugars), 5g fat (of which 0.8g saturates), 4g fibre and 1g salt.
Someone very special deserves these waffles, loaded with fried bananas, chocolate sauce and ice cream. It's probably you. Equipment: You will need a waffle maker.