A tart made with cheese pastry and a deeply savoury filling from Nigel Slater.
A new recipe from Rachel Roddy. Serve followed by a green salad with a lemony dressing.
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.
A version of this classic alpine dish from Thomasina Miers.
A rich and creamy gratin from Thomasina Miers. You should be able to get the salami in any good Italian deli.
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?
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.
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.
A new recipe from Diana Henry.
In my view you can never have enough recipes for a good fish pie. This one is from Nigel Slater.
A recipe from Nigel Slater which he describes as a version of bouillabaisse for northern seas.
A quick fix from Nigel Slater.
A warming and scrumptious recipe from Sarah Raven.
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.
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.