Chicken Marbella (4)

This is Yotam Ottolenghi’s version of this classic dish from ” Simple”. Its very easy to prepare but the chicken needs to be marins=aded at least one day in advance and preferably two.

Courgette and Gruyere Gratin (4)

A very good recipe when you have a glut of courgettes. If you like you can add bacon or chorizo to make it meaty. The recipe is from ” Posh. Rice”.

Cypriot Potato Salad (4)

A herbed packed potato salad from ” Ripe Figs” by Yasmin Khan.It goes well with grilled meats or fish.

Beetroot and Blood Oranges (2)

Another recipe for beetroot with blood oranges from Nigel Slater.

Potato and Green Bean Salad (4)

An easy salad from Claire Thomson.

Beet Lindstrom (4)

A vegetarian version of the Swedish classic Beef Lindstrom from ” The Little Swedish Kitchen” by Rachel Khoo. The patties can be served with salad leaves, or some sliced avocado and crumbled feta. They also make very good vegetarian burgers served in a bun with some crispy Cos lettuce.

Jersey Royals with Asparagus, Leeks and Sauce Gribiche (4)

A lovely supper for spring from Diana Henry.

Smoked Haddock Hash (4)

An easy supper or brunch from Mark Hix.

Salsiccia Agrodulce (4)

A hearty Italian supper from ” Cook Simple” by Diana Henry.

Chunky Tartare Sauce (4)

A very good version of tartare sauce from Claire Thomson.

Fennel, Olive and Caper Bread Pudding (12)

Another very good savoury bread pudding from ” The Violet Bakery Cookbook” by Claire Ptak.

Pasta with Tomatoes, Garlic and Almonds (6)

An easy Sicilian pasta sauce from Trapani which i found in ” Nigellissima” by Nigella Lawson. If you like you can replace the anchovies with 4 tablespoons of grated pecorino.

Lentil Salad with Soft Boiled Eggs and Tapenade Toasts (4)

A very good lentil salad from ” The Really Helpful Cookbook” by Ruth Watson. The salad will benefit from being made ahead and sitting in the dressing for a day or two.The tapenade in this recipe does not include any anchovies so it is suitable for vegetarians. You could use ready made tapenade if you like or put anchoiade on the toast instead. Any leftover tapenade can be kept in the fridge for up to a week to serve with drinks .

Beef Carpaccio with Mustard Dressing (4-6)

A recipe for a special occasion from Nigel Slater.

Bruschetta with Stitchelton, Purple Sprouting and Capers (4)

A recipe from Damien Clisby of Petersham Nurseries.

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