This month, the Silver Travel Cook Club invites you to embark on a culinary journey with The Edible Atlas: Around the World in Thirty-Nine Cuisines by Mina Holland. This fascinating exploration combines the flavours of global kitchens with the stories and traditions that bring them to life.
From the spice markets of Morocco to the hearty stews of Scandinavia, Holland reveals how culture, geography, and history shape the dishes we love. Each chapter tantalizes the senses, offering recipes and insights that transport readers to tables across the globe.
Perfect for food lovers and armchair travellers alike, this book celebrates the connections between people, places, and the meals that define them. Where will your taste buds take you first?
Crave spice after the traditional Christmas lunch? Want to turn your leftover turkey into a whole new dish? Then this tasty turkey tikka masala is for you.
Recipe: Leftover turkey curry
Ingredients:
- sunflower oil
- onion, finely chopped
- 3 garlic cloves, crushed or finely grated
- thumb-sized piece of ginger, peeled and finely grated
- 1 red chilli, deseeded and finely chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp paprika
- ½ tsp ground turmeric
- ½ tsp garam masala
- 1 tbsp tomato purée
- 400g can passata or chopped tomatoes
- 1 tbsp mango chutney
- 100ml double cream
- 2 tbsp natural yogurt(optional)
- about 600g leftover roast turkey, cut into large chunks
- chopped coriander, toasted flaked almonds, steamed rice and garlic naan breads, to serve
Method:
- Heat the oil in a casserole dish or shallow pan over a medium heat, and fry the onions for 10-12 mins until golden. Stir in the garlic, ginger, chilli and all the spices, and cook for 2 mins more until the mixture resembles a paste. Stir in the tomato purée, passata or chopped tomatoes and mango chutney, and bring to a simmer. Cook for a further 10 mins.
- Stir in most of the cream and the yogurt, if using, and return the mixture to a simmer. Add the turkey and continue to simmer until the turkey is piping hot. Remove from the heat, drizzle over the remaining cream and stir through briefly. Scatter over some coriander and flaked almonds and serve with the rice and naan breads on the side.
How to win a copy of The Edible Atlas: Around the World in Thirty-Nine Cuisines
Comment below and tell us what’s your family’s favourite festive dish inspired by world cuisines? Will it make an appearance this Christmas?
A winner will be chosen at random in early January 2025.
The competition closes on 31 December 2024.
22 Responses
family tradition was a family get-together on Boxing Day with assorted meats/cheeses, and mince pies
A lovely big selection of cheese, English, French & Italian. with a really good selection of crackers. Always a crowd pleaser.
Salmon Wellington. A change from the Traditional
Home made turkey soup full of vegetables is warming and delicious.
I do love Yule Log at Christmas
Dad’s sherry-laden trifle
Got to be a paella as brings memories of Spanish sun and lazy days.
Scottish shortbread, of course, using my Mum’s recipe, cut into ‘tails’ and presented with some tartan ribbon. Always a hit.
We always gather for a walk and then back to mine for oven baked jacket potatoes on Boxing Day with simple fillings
Turkey Chasseur – rich and creamy. A great way to re-invigorate all the Christmas dinner left overs of which you have bought too much. Dont forget some sherry or sweet wine whichever is most desired – delicious.
Lamb stew and dumplings
Any sprout based dish is fine by me 🙂
Hot turkey is a family tradition. Using left over turkey, stock from the bones, with a cream sauce and chilli all served with rice.
We always have Turkey risotto after the big day.
The whole family love sweet things, especially at Christmas. So, we bake gingerbread and other spicy biscuits; make a massive meringue-topped trifle and buy a Pannetone. No room for mince pies I’m afraid.
Turkey, stuffing, pigs in blankets.
I hope you won’t mind if I make this really personal as opposed to a family dish.
I really like raw sweet chestnuts – they’re lovely and sweet without being as sickly and floury as they become if roasted. Sometimes it is a bit of an effort to remove the inner skin on the nut but I find it well worth the time spent for the end experience.
Partial to blue cheese and port
Different kinds of stuffing. Always a pleaser.
Brussels Sprout Colcannon Champ will definitely appear one day over Christmas, as it has every year since we found the Ruth Watson recipe in a Classic Christmas supplement. With a nod to Irish Colcannon this recipe uses sprouts (freshly cooked or left-over), salad onions, floury potatoes, milk and lots of butter. It can be made in advance and reheated with more butter and milk added.
any meal that is NOT turkey based is fine
Scandinavian gravadlax has got to appear somewhere on our festive menu, usually on Christmas eve when it’s lovely and light before the big event the following day.