Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Polenta with Butter, Cheese and Greens (4)

A buttery, cheesy, garlicky bowlful of polenta from Rachel Roddy. Ideal for the winter months , or whenever comfort food is needed!

Pasta with Pesto Pantesco (4)

This recipe uses a variety of pesto from the lonely southern Italian island of Pantelleria that makes full use of its bounty of capers. Its from Rachel Roddy.

Pisto with sultanas, pine nuts and fried eggs (4)

I live in Bristol, England and one of my most local restaurants called La Bomba serves very good tapas and cocktails including a Pisto similar to this which has quickly become a firm favourite for my vegetarian husband . The recipe is from Nieves Barragan Mohacho.

Mushroom Tortilla (4)

I’m always looking for new recipes for tortilla and frittata and this one from Nieves Barragan Mohacho has quickly become a favourite when I can get wild mushrooms.

Spaghetti with Courgettes, Basil and Cheese (4)

A cheesy pasta dish inspired by Spaghetti alla Nerano from Rachel Roddy.

Chicken Satay Sandwich (4)

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

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.

Dauphinoise with Pancetta and Rocket (3-4)

This dauphinoise is cooked on the stovetop and I found it in ” Real Food” by Nigel Slater. It will serve four as a light lunch or three for a more substantial main course.

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.