Claire Thomson’s version of the summery and flavourful Provencal variation of minestrone.
Soupe au Pistou (4)
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Blog Archives
Lentil and Carrot Soup with Crispy Kale (4)
A simple and delicious Moroccan soup from Thomasina Miers.You can experiment with the spices and add turmeric or chilli flakes if you like.
Chicken with Lemon and Orzo (4-6)
A favourite from Nigella Lawson’s ” Cook, Eat, Repeat”.
Ribollita (6-8)
A hearty Italian soup to serve on a chilly day from Thomasina Miers.
Vietnamese Breakfast Omelette Baguette (8)
A delicious breakfast from Fern Green’s ” Breakfast: Morning, Noon & Night”.
Banh Mi Pickles ( 300 ml )
This sweet and crunchy pickle is traditionally served with Vietnamese Banh Mi. It’s from ” Pickled” by Freddie Janssen.
Carrots and Fennel with Harissa (4-6)
A delicious way with these vegetables from ” At my Table” by Nigella Lawson.
Buttermilk Chicken (4)
A recipe from Stephen Harris, chef/ owner of the Sportsman pub in Seasalter. The list of ingredients is long but do not be deterred- it is well worth it. You could serve some spicy baked beans as an alternative to coleslaw in the cooler months.
Veggie Satay Noodles (4)
An easy supper from ” Mob Veggie” by Ben Lebus.
Carrot Marmalade (700g)
This recipe from Anna Jones is delicious on crumpets or a toastie with cheese, but can also be served alongside dal or curry. It will keep for up to 18 months, but once opened should be stored in the fridge and eaten within a month.
Lamb with Sweet Chillies (5-7)
A Mexican slow cooked lamb dish from Thomasina Miers.
Noodles with Crispy Eggs (2)
A recipe from Thomasina Miers who refers to them as ” hangover” noodles for those days when one might be feeling a bit under the weather.
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.
Potato, Haddock and Clam Soup (6)
A recipe from Nigel Slater which he describes as a version of bouillabaisse for northern seas.
Oaxacan Mashed Potatoes (8)
A very rich version of mashed potatoes from Mexico, The recipe is from ” Oaxaca” by Bricia Lopez and Javier Cabral.