GET COOKING THIS THANKSGIVING

 
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Whether you hail from the U.S., you have friends who do, or you’re just attracted to the Thanksgiving tradition, I find this “holiday” is a great excuse to get in the kitchen, make a practice run on your Christmas menu, but with slightly lower stakes, and call your friends around for a gathering. So If you are planning on hosting a Thanksgiving party this Thursday, or later on this weekend, grab your copy of East by West and check out the recipes below that I’ve earmarked for just such an occasion. You can also find a link for contenders that I’ve pulled together from the website. Happy cooking!

 
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VEG

  • Filipino vegetable adobo (page 130)

  • Winter chestnut, cream and sage soup (page 179)

  • Butternut squash, kale and orange zest soup (page 180)

  • Veg Masala for the brain (page 198)

  • Creole black-eyed beans and ‘collards’ (page 136)

  • Zac ’n’ cheese with basil courgettes (page 139)

  • Sautéed cucumber, green beans, beetroot and carrot salad bowl (page 143)

  • Spiced okra with cream (page 221)

 
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MEAT

  • Sesame-roast chicken with Savoy cabbage and tomato gravy (page 134)

  • Pink pepper lamb hotpot with sautéed red cabbage and mint (page 149)

  • Spiced mince and gravy on swede mash with broccoli trees (page 157)

CONDIMENTS

  • Ginger and rhubarb chutney (page 235)

 
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DESSERT

  • Saffron cardamom cottage cheesecake with a millionaire crust (page 212)

Jasmine Hemsley