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”.
An irresistible combination from ” Sea & Shore” by Emily Scott. Serve as a snack or light supper. You need a good quality strong cheddar- Keens is recommended if you can get it.
A sort of roasted cheese dip to serve hot as part of a mezze.
A delicious snack or supper from Nigel Slater’s ” Greenfeast:autumn, winter” . You could also use Shropshire Blue or Stichelton cheese, but leave out the mustard and add a little more cream .
This tangy jam from Yotam Ottolenghi goes well with pork, duck or lamb and could also be served with a cheeseboard. This recipe is for a delicious cheese toastie. It will make a 300g jar of the jam which will keep in the fridge for up to 2 weeks.
A new way with Paneer from ” Mowgli Street Food” by Nisha Katona.
A very satisfying meal to eat with bread or rice from ” Asma’s Indian Kitchen” by Asma Khan. You can omit frying the paneer before it is added if you like.