These are best served warm at breakfast , perhaps with frittata . The recipe is from ” Alice’s Cook Book” by Alice Hart.
This cheesecake can be served on its own but is very good accompanied with fruit such as stone fruits or figs.Its from Debora Robertson’s ” Notes from a Small Kitchen Island”.
Im not sure if this counts as a snack or a pudding, but either way it is most delicious. You can use nectarines or peaches instead of figs. Its from Debora Robertson’s ” Notes from a Small Kitchen Island”.
Light and fluffy savoury scones from Debora Robertson’s ” Notes from a Small Kitchen Island”. Serve warm, split with plenty of butter and a little more Marmite.
A very good version of this Greek dish from ” A Flash in the Pan” by John Whaite.
This speedy recipe is from ” A Flash in the Pan” by John Whaite. Its very similar to the other recipe I have for a Chilli Paneer, but give it a try and see which you prefer.
A delicious recipe for summer months from Nigel Slater. If you have fresh beans and peas, use them, but if not frozen work well too. If you like you can serve on top of sliced tomatoes, or toasted sourdough. Or serve some fresh crusty bread alongside.
An easy snack or dinner from ” Cook As You Are” by Ruby Tandoh.
A very good cornbread muffin from ” Cook as You Are” by Ruby Tandoh.
A delicious vegetarian pie from ” The Little Swedish Kitchen” by Rachel Khoo.
Another very good recipe from ” Thali” by Maunika Gowardhan.
A delicious savoury tart from Diana Henry.
A luxurious supper of cheese and ham on toast from Diana Henry. A new bakery called Guild of Dough has opened near me recently and I am rapidly becoming addicted to their Kimchi Sourdough which i think would work well in this too.
More delicious scones from Claire Ptak’s ” The Violet Bakery Cookbook”. When I lived in London I used to love visiting her stall in Broadway Market on a Saturday morning to pick up some naughty but nice treats. You can also make the scones in advance, then freeze and bake as and when needed. The dough will keep in the freezer for up to a month.
A snack to enjoy for breakfast, lunch or supper from Claire Ptak’s ” The Violet Bakery Cookbook”.