Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Plum and Rosemary Cake (8)

A buttery and fruit laden cake from Nigel Slater.

Chicken Satay Sandwich (4)

This is a favourite chicken sandwich from ” Real Food” by Nigel Slater.

Browned Onion and Madeira Gravy (4)

A favourite gravy from ” Real Food” by Nigel Slater. Its very good poured over his Toad from the same book, but also goes very well with mashed potatoes, potato cakes and bubble and squeak. It will keep in the fridge for a couple of days.

Leek and Blue Cheese Soup (4-6)

This is a great way to use up any leftover blue cheese which is past its best. Cashel or Stilton cheese work well, and a little Roquefort in the mix will give the soup a more gutsy flavour. The recipe is from ” Real Food” by Nigel Slater and the soup can also be served chilled.

Jersey Royal and Radish Salad (4)

An easy potato salad from the BBC Good Food Team.

Rhubarb and Ginger Fool (6)

A classic but ginger spiked fool which can be made with both early forced rhubarb and the later outdoor grown crop. This version is from ” Hugh’s Three Good Things” by Hugh Fearnley- Whittingstall. If you like you can serve each fool topped with a sigle gingernut biscuit – standing it upright in the fool just before serving.

Apricots with Tea and Mascarpone (6)

A lovely recipe for Apricots from Nicola Duffy which I found in ” Hughs Three Good Things” by Hugh Fearnley-Whittingstall . You can use other dried fruit as well as or instead of the apricots- prunes, sultanas or figs will all work well.

Beetroot, Radish and Pecan Salad (4)

I love raw beetroot and it is a rich source of folic acid and iron. This salad is from ” Back to your Roots ” from the Love Food team.

Cheesy Leeks on Toast (2)

A divine combination of soft, sweated leeks, melted cheese and crusty bread from ” Hugh’s Three Good Things” by Hugh Fearnley Whittingstall. If you like you could add a smear of mustard to the toast or add a few thyme leaves to the leeks while they sweat. You can also use finely sliced red onions instead of the leeks, sweating them gently in butter for at least 20 minutes. Lightly fried mushrooms also work well instead of, or in addition to, the leeks.

Wild Garlic and New Potato Frittata (4)

A great way to use wild garlic from Ed Smith. Serve with a crisp salad.

Pear with Walnuts and Gorgonzola (2)

A pear and blue cheese salad from Nigel Slater. After adding the walnuts top the pan you shoul;d cook them only briefly- just enough to warm them. If you have walnut oil in the house use half olive oil and half walnut oil in the dressing.

Salmon and Spinach Gratin (2)

A simple dish of smoked fish and cream from Nigel Slater. This is good served with hot brown toast to mop up the sauce and a crisp salad. The salmon could be replaced with smoked haddock if preferred. You will need 2 small shallow baking dishes.

Venison with Blackberry and Balsamic Sauce (2)

A favourite way with venison in autumn from ” Comfort & Spice” by Niamh Shields. The sauce with need adjusting to your preference depending on the sweetness of the blackberries, the richness of the stock and your choice of wine. Use a good quality balsamic vinegar if you can. Serve with mashed potatoes.

Scallops with Basil Butter and Lemon Mash (2)

Griddled scallops brushed with basil butter courtesy of Nigel Slater.A rare treat but I think they are worth every penny!

Roast Jersey Royals (2-4)

I always look forward to eating the first Jersey Royals of the season, however eexpensive they are. This recipe is from ” The 30 Minute Cook” by Nigel Slater.