Mussels with Cabbage (2)

Another inspired recipe from Nigel Slater.

Pork and Plum Meatballs with Cauliflower (4)

A recipe from Ed Smith, author of the ” The Borough Market Cookbook”.

Sesame Ginger Chicken (4)

A recipe from Ken Hom’s ” Hot Wok”.

Chicken in Orange and Mint Sauce (4-6)

A spanish way with chicken from ” The Spanish Table” by Mirimar Torres.

Stir Fried Brussels Sprouts (3-4)

If you are not a fan of boiled Brussels then try cooking them this way from Fay Maschler’s ” Eating In”.

Skate with Tartare Sauce (2)

This is from Delia Smith’s ” How to Cook: Book 2″.

Parmesan Cake (8)

This is another cake to serve cut into small pieces to accompany drinks as an alternative to Le Cake au Herbs. Alternatively it could be served alongside a meat or vegetable stew . Leftovers can be toasted and eaten as they are, or topped with some fried mushrooms and Greek yoghurt. You can add herbs for variation if wished. The recipe is from Sophie Grigson’s ” Sophies Table”.

Halloumi and Potato Bake (2-3)

A simple, delicious and colourful tray bake from “Nigella Bites” by Nigella Lawson.

Orange Flavoured Stir Fried Chicken (6)

An old favourite from “Madhur Jaffrey’s Cookbook.”

Skate with Warm Green Salsa (2)

This is from Delia Smith’s ” Summer Collection”, a book i suspect many of us have had on our shelves at one time or another judging by the number of copies I now see in second hand shops. I like to eat this with chips or mashed potatoes. The sauce goes well with any fried fish.

Scoffins (12)

“Scoffins” were invented in Cornwall and described as a savoury cross between a scone and a muffin.They can be served hot or cold with butter , or with salads or soups. Once discovered they are quite irresistable . For a variation use Wild Garlic Pesto instead of one made with basil.This is another recipe from ” Food Glorious Food”.

Prawns in a Pink Sauce (6)

Another old favourite from “Madhur Jaffrey’s Cookbook”. Serve with rice and a vegetable to accompany.

Devilled Prawns with Tomatoes (4)

A Portuguese influenced dish from chef Publis Silva who worked at the Mount Lavinia Hotel in Colombo, Sri Lanka. It’s published in Rick Stein’s ” Far Eastern Odyssey”.

Goats Cheese Salad with Walnut Dressing (2)

This salad came from Masterchef in 1992 where it was served as a starter for 4. I like to serve it as a main course with some new potatoes- especially Jersey Royals or Mids.

Beetroot with Walnut Vinaigrette (4)

This is from one of my favourite vegetarian sources ” The Greens Cook Book” by Deborah Madison and Edward Espe Brown.

Sue's Recipes and Other Stories

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