Broad Bean Hot Pot (4-6)

A favourite spanish dish from ” The Cooking of Spain” by Elizabeth Luard. It is best made when the broad beans are small and tender and the pods can be included. You can use older podded beans or frozen ones if later in the season. It is lovely with thick slices of bread, rubbed with garlic and trickled with olive oil. Any leftovers, drained of extra juices, make a very good tortilla.

Tartiflette Baked Potatoes (4)

I have been continuing to cook my way through Claire Thomson’s ” New Kitchen Basics” and am very much looking forward to her new book coming out in September which i have to confess to pre-ordering. These potatoes are based on a favourite french gratin dish popular in the Savoy Alps and just what you need after a day on the ski slopes, or walking in the mountains, or indeed any time.

Spicy Roasted New Potatoes (4)

My most recent new cookery book purchase ( and i do try to resist) is “Falastin” by Sami Tamimi and Tara Wigley. They are part of the Ottolenghi team, but this book celebrates the people and the food of Palestine. This is the first recipe i have tried and it’s very good.