Potato, Guanciale and Sage Gratin (4-6)

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

Cheese Croquettes (4)

Here’s another recipe from ” Cooking from an Italian Garden” by Paola Scaravelli and Jon Cohen.

Linguini with Prawns and Fried Breadcrumbs (4)

Pasta, prawns and crunchy breadcrumbs from Diana Henry.

Chicken and Apricot Stew (4)

A tasty stew from ” Sirocco” by Sabrina Ghayour.

Croutes au Reblochon (6)

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.

Potato, Tomato and Oregano Bake (4)

This is the last of a trio of potato bakes from Rachel Roddy I am posting today . Its a Sicilian recipe from ” Two Kitchens”.

Teeside Parmo Chicken (4)

I recently visited the Teeside area of the UK and came across this dish on the menu in a number of pubs. Eventually I had to try it, and it was indeed quite tasty, if you forget about the carbs. This version is from Telegraph food. Serve with a green salad, and if you are feeling indulgent perhaps some mashed potatoes or fries.

Tomato, Black Olive and Goats Cheese Gratin (4-6)

An easy vegetarian main or side dish from Diana Henry.

Lamb Meatballs with Peas (4)

Delicious Scandinavian style meatballs from Eleanor Steafel. Serve with mash and pickles, or with fresh tagliatelle.

Cavolo Nero and Porcini Tortino (4)

An oven baked frittata from Diana Henry.

Pasta Bake with Broccoli (4)

A recipe from Stephen Harris, Chef/ owner of The Sportsman in Seasalter.

Baked Pasta with Asparagus, Pancetta and Cheese (6)

A comforting dish from ” As the Romans Do” by Eleonora Galasso. It is also very good cold if there are any leftovers.

Mac and Cheese (6-8)

Jamie Oliver’s fairly traditional take on this American classic. I found the recipe in ” Around the World in 80 Dishes”.

Cauliflower and Pear Bake (4-6)

A recipe from Israel to serve as a main with salad or to accompany roasts or kebabs. In 1980 I spent four months volunteering on Kibbutz Eynat in Petah Tikva near Tel Aviv. I mostly worked in the restaurant ( three shifts…) or bakery( nights) but they also grew cotton besides the runway at Tel Aviv airport. Volunteers were not meant to work there but we did, and it was my favourite job as we completed work by late morning leaving the rest of the day free. It involved a 5 am start and drive to the airport , then after a couple of hours we would take a breakfast break. We would finish by 11am because after that it was to too hot. Back to the kibbutz for lunch and an afternoon spent lounging by the pool.

The recipe is from ” Vegetarian Dishes from the Middle East” by Arto Der Haroutunian.

Shrimps with Samphire and Sugar Snaps (2-3)

A dish for summer from Nigel Slater, best served warm rather than hot.