A glorious pudding for summer or autumn from Nigella Lawson’s ” Nigella Express”. If you don’t have another blackberries you could substitute half the blackberries with chopped pears or apples. It is best served with thick cream or ice cream.
A lovely recipe for when fresh cherries are in season from ” Sophie Grigson’s Country Kitchen”.
Here’s another favourite crumble from ” Sophie Grigson’s Country Kitchen”. You can use forced rhubarb or garden rhubarb depending on the time of year. Serve with cream, custard or ice cream.
This is from “Sophie Grigson’s Country Kitchen” and is one of the best crumble combinations there are in my opinion. Serve with plenty of custard or cream.
The blackberries have come early this year and the harvest is good. I am already picking my third batch from my allotment patch and the Blackberry and Apple Gin is coming on quite nicely. Here is another slightly boozy way with them from Sophie Grigson’s ” Country Kitchen”.
A lovely dish for autumn when the first of the maincrop potatoes are ready, along with the first of the cooking apples. Its from ” Sophie Grigson’s Country Kitchen”. You can of course leave out the bacon for a vegetarian option.
A quick supper from Tana Ramsay’s ” Home Made”. Serve with a watercress salad and some garlicky mash if wished.
This is from ” Home Made” by Tana Ramsay. Delicious served with some vanilla ice cream!
This bread is from ” Delia’s How to Cook:Book One”. It’s best served warm and good with soup, especially her Curried Parsnip Soup or a Tomato Soup. Its also nice with cheese and apples.
Another delicious and easy bread from ” Delia’s How to Cook: Book One”. Its best served slightly warm .
An easy bread from ” Delia’s How to Cook: Book Three”. It is crusty on the outside and soft and squidgy within, best served still warm with soup . Leftovers are good toasted too.
This is from Claire Thomson’s “The Five O’clock Apron” . Serve with a green salad dressed with red wine vinegar and olive oil.
A quick and easy recipe from ” Delia’s How to Cook; Book Two” to be served with rice or salad, or both.
This is from ” Delia’s How to Cook; Book Two” and is a great way of roasting duck. The duck does need to be as dry as possible so buy it 24 hours in advance, remove and discard the giblets then dry with kitchen paper. Leave on a plate in the fridge uncovered overnight, At the same time put the cherries to soak overnight in the red wine,
A proper tomato soup for the summer from ” Jane Grigson’s Vegetable Book”. It can be served hot or chilled.