This version of a vegetable paella is from ” Plenty” by Yotam Ottolenghi. Quantities can easily be doubled to serve four.
A Greek recipe from Diana Henry. She recommends making the stew a couple of days in advance to allow the flavour to develop, then adding and cooking the pasta just before you eat it.
A recipe for pork speidini from Rachel Roddy .
A warming stew for the cooler months from Nigel Slater.
A recipe from Greg Malouf which I found in ” Soup for Syria”.
A delicious dessert from Nigel Slater.
A delicious way to serve duck from Diana Henry. I had some rhubarb relish leftover and found that it also went very well with a grilled lamb chop.
Another good soup from Trine Hahnemann which she describes as Scandinavian with influences from southern Europe.
A very good fish soup from Trine Hahnemann.You do need a good stock, so allow plenty of time to prepare this and sweettalk your fishmonger into giving you the fishbones!
Meatballs with a mustard and cream sauce from Nigel Slater.
A recipe from Nik Sharma.
A recipe from Californian cook Samin Nosrat. Serve with steamed couscous and some roasted squash or other vegetables.
A Spanish recipe from Claire Thompson’s ” New Kitchen Basics”.
Another easy recipe from Claire Thomson’s ” New Kitchen Basics”, my go to cookbook of the moment. Serve with tortillas, soured cream, avocado and lime quarters.
A Mexican slow cooked lamb dish from Thomasina Miers.