Recipes starting with M

From my Second Chalice Recipe book, written and published by myself in order to share favourite recipes with my restaurant customers in 1987. This is a quick and easy malt loaf made without yeast. It's made with honey, has no added sugar and is also fat free. Use any dried fruit in place of the dates. Serve sliced with butter.

A traditonal spiced Moroccan lamb stew. Shoulder is the best cut to use and cooking on the bone is preferable as you will get a deeper and richer flavour to the stew. Serve with steamed cous cous or buttery mashed potato.

Mussels are usually a good and affordable buy for a weekday supper dish. Peak season is from October through to March. Imagine you are in Belgium or France and serve with crusty bread or a side order of frites. Experiment by using cider instead of wine and creme fraiche instead of double cream.

Keeley Bennett kindly gave us this mango chutney recipe which is so easy to make. You can use slightly under ripe mangoes and experiment with different spices. Cardamom pods or seeds (either green or black) will add a unique and aromatic fragrance. Whole black peppercorns will add some heat. This recipe will make about 3 good size jam jars.

This is an adapted recipe from The Vegetarian Epicure by Anna Thomas and a real favourite from my vegetarian restaurant days. Delicious on toast or with garlic bread this recipe can also suit vegans if you replace the butter for more oil and check that the mustard that you use does not contain honey or other non-vegan ingredient.