A tart made with cheese pastry and a deeply savoury filling from Nigel Slater.
Mushroom and Dill Tart (6)
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Blog Archives
Spaghetti with Lemon, Parmesan and Cream (4)
A new recipe from Rachel Roddy. Serve followed by a green salad with a lemony dressing.
New Potatoes with Wild Garlic and Cream (3-4)
A recipe for the wild garlic season from Nigel Slater. If you cant get hol;d of wild garlic use 6 cloves of new wet garlic instead, and leave in the hot cream to infuse for 15 minutes, then remove.
Tartiflette with Jersey Royals (6)
A version of this classic alpine dish from Thomasina Miers.
Brussels Sprout and Salami Gratin (4-6)
A rich and creamy gratin from Thomasina Miers. You should be able to get the salami in any good Italian deli.
Haggis Mac and Cheese (4)
Visiting my local butchers today for some sausages to accompany Neeps and Tatties I spotted both original and vegetarian haggis which i purchased in readiness for Burns Night. We will be celebrating this on our own this year, in Lockdown. In the meantime here is a recipe from Claire Thompson.And why not?
Cheddar and Cider Soup (6)
A rich soup for autumn or winter from Nigel Slater. Serve with bread, either torn and placed in the base of the soup bowl, or toasted and dipped.
Hazelnut Chocolate Cake with Sultanas (10)
A rich, moist and intense cake from Nigel Slater. Serve in thin slices with sour cream or creme fraiche. It will keep for a day or two, wrapped in cling film or foil.
Squash, Fennel and Taleggio Lasagne (8)
A new recipe from Diana Henry.
Smoked Haddock and Mushroom Pie (6)
In my view you can never have enough recipes for a good fish pie. This one is from Nigel Slater.
Potato, Haddock and Clam Soup (6)
A recipe from Nigel Slater which he describes as a version of bouillabaisse for northern seas.
Mackeral and Dill Cabbage on Toast (2)
A quick fix from Nigel Slater.
Smoked Haddock and Beetroot Gratin (6)
A warming and scrumptious recipe from Sarah Raven.
Ginger and Parsnip Sticky Date Pudding (4-6)
This sweet and sticky pudding from ” In Praise of Veg” by Alice Zaslavsky is very definitely for those days when you are not worrying about the carbs. Serve with cream or ice cream.
Winter Vegetable Coulibiac (6-8)
A savoury pie for winter from Anna Jones. In spring the root vegetables can be replaced with finely chopped asparagus, peas and dill. Serve with a salad.