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Bruschetta
Crisp slices of ciabatta or French bread topped with fresh tomato, spring onion and herbs, then grilled under cheddar until it bubbles. They're quick to make and ideal as a starter or a party snack. Serve hot.
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Featured recipe
Tokmach
Chicken broth with egg noodles
Tatar grandmothers in Kazan roll the noodle dough for this soup so thin you can read through it, then cut it into fine ribbons and dry them on a cloth. The broth is simple and golden: chicken legs, onion, a bay leaf, a little black pepper. It is the soup made for guests, for a sick child and for the morning after a wedding, and in Tatarstan it is often eaten with a slice of bread and a pot of black tea. Where most people go wrong is cooking the noodles in the clear broth straight from the board: they shed flour and cloud it, so shake off the excess first. Chef's tip: let the cut noodles dry for 20 minutes, they hold their shape in the hot broth and stay silky rather than gummy.
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Golden, crunchy cubes of day-old bread, brushed with olive oil and baked with parsley. Scatter them over any soup just before serving, or toss them through a salad. Swap the parsley for garlic powder to make garlic croutons.
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Thinly rolled bread slices wrapped around a spiced filling of mashed potato, cheese and onion, sealed and fried until golden and crunchy. A party favourite that you can roll ahead and fry just before serving. Serve hot with red chutney.
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A no-cook party snack of crunchy fried peas, peanuts and crushed crisps, tossed at the last minute with cubes of cheese, onion, green chilli and coriander. Mix the two parts just before serving so everything stays crisp.
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Home-made spicy tomato ketchup
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