I would do Ottolenghi's honeyed sweet potatoes with chickpeas and tomatoes, with Madhur Jaffrey's green bean and lime persian pilaf from the World Vegetarian book, though there's a version of it here, but its better with dried limes. I'd make some olive oily bread, a green salad and maybe a salad of grilled courgettes with tahini dressing. I'm probably mixing my cuisines a bit too much, but I'd enjoy it <salivates>
I have friends who could probably track down dried limes.
I've got World Vegetarian and love it, so a selection of things out of there would actually work really well. There's a good tagine recipe in there too. I often drool over the Persian rice recipes but they do read like a bit of a palaver. What sort of pan do you do it in and does it stick?
No way, Aitch. I'm as common as muck. And quince paste is bloomin' horrible imho. And I have never tasted Manchego because I have only ever seen it in Waitrose and it is far too expensive for the likes of me!
Remus - I used to do it in an enormous enamel pan, which I've sadly had to part with as I've got an induction hob. Now I just do it in the biggest stainless steel saucepan I've got. Needs a lid though. Doesn't stick much, though I did once overdo the potatoes.
edgar sadly the shelves of Asda in South Wales were devoid of dried limes. I then ended up buying a coffee grinder to get them powdered properly. I've seen recipes with them whole though.
Don't know if anybody has suggested this, but fondue is a very sociable meal to enjoy with friends. We do a lovely cheese one which has cider in it (can't remember exact recipe). Can be served with chunks of bread & with veg. If you have any left over the next day, it also makes a fab cheese sauce heated up <drools>