Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Bengali Hash Browns ( makes 12)

A new recipe from ” Bold” by Nisha Katoona.

Jacket Potatoes with Cheesy Cauliflower (2)

More comforting food from Diana Henry. I think it would be good served with a green salad of rocket and/ or watercress.

Red Cabbage with Pomegranate Juice (10-12)

A recipe from ” Nigella Christmas” by Nigella Lawson. She suggests serving it with hot or cold ham, turkey, roast goose or roast pork. Make sure you use unadulterated, unsweetend pomegranate juice. It improves with a bit of keeping so can be made in advance and reheated. One less thing to do when preparing the big meal!

Mulled Red Cabbage (6)

A delicious side for autumn and winter. It’s from ” The Abel & Cole Veg Box Companion” by Keith Abel. It can be made a day or two in advance and be reheated. It also freezes well.

Potato, Guanciale and Sage Gratin (4-6)

A simple Italian supper from Thomasina Miers. Serve accompanied with an olive, orange and chicory salad.

Fried Ceps and Eggs (2)

A delicious brunch or starter from ” The Weekend Cook” by Angela Hartnettl. Serve with plenty of hot buttered toast.

Beetroot and Lentils (4)

A new way to serve beetroot as a vegetarian main course from ” The Weekend Cook” by Angela Hartnett. Or you can serve it with sausages, as pictured.

Baked Fennel with Chilli and Parmesan Cheese (6-8)

A favourite side dish which I found in ” From the Oven to the Table” by Diana Henry. It goes well with roast lamb, chicken or fish. It can also be served as a main with burrata, extra virgin olive oil and warm focaccia.

Crispy, Garlicky Potatoes (4-6)

An easy and irresistable potato side from ” Cook” by Thomasina Miers. To turn into a simple supper dish after cooking top with Taleggio, mature cheddar or brie and pop back in the oven for 5 minutes, then serve with a light green salad.

Smoky Blue Cauliflower Cheese (4)

Cauliflower Cheese is comfort food at its best and I am always on the lookout for new versions. This is from ” Chilli Notes” by Thomasina Miers.

Strapatsada (4)

A version of this Greek favourite from Georgina Hayden and great when you have a glut of tomatoes. Its good served as a brunch with pitta bread or toast, but can also be served as part of a larger spread.

Black Pudding, Bacon and Potato Hash (4)

This restorative recipe is from The Bicycle Shop in Norwich and I found it in ” The Norfolk Cook Book”. They serve it with Spinach and Poached Eggs, and recommend a Bloody or Virgin Mary on the side. In September 2023 I will be staying in Norfolk for a couple of weeks and I am really looking forward to trying some of the local produce, especially the seafood.

Cypriot Potato Salad (4)

A herbed packed potato salad from ” Ripe Figs” by Yasmin Khan.It goes well with grilled meats or fish.

Beetroot Tops (4-6)

If you get fresh beetroot with the leaves still attached- or grow your own- then this is a very good way to use the leaves. They taste like chard, and if they look a little limp just pop them in some ice cold water for a few minutes to perk them up and then dry with a tea towel or kitchen paper. The recipe is from ” Summer Kitchens” by Olia Hercules.

Green Beans Cooked in Tomatoes (4)

Another favourite Armenian side dish from ” Home Food” by Olia Hercules. If fresh beans are not available you can use frozen. You can also poach some eggs in the dish to serve as a brunch or supper. You can serve with fresh bread or flatbreads. If you have leftover beans you can reheat the next day and whisk through some beaten raw eggs to make a version of scrambled eggs.