Another delicious offering from ” Flavour” by Sabrina Ghayour.
Orzo, Black Eyed Bean and Herb Salad (4-6)
Reply
Blog Archives
Lobster Macaroni Cheese (4)
Lamb Shoulder with Herbs and Preserved Lemons (6-8)
A recipe from the excellent book ” Home Food” by Olia Hercules. It can be served with grains such as couscous or freekah but also with rice, boiled and crushed potatoes or flatbreads . Lamb shanks can be used as a cheaper alternative to shoulder if you like. If you like you can shred the cooked lamb and mix it with the juices up to a day before and keep in the fridge, then just reheat in a lidded pan with a splash of water mixed in, or in a foil baking tray, before serving.
Chicken Breasts with Fennel and Prawn Stuffing (4)
Between 1979 and 1981 between university and travelling I spent a few months on and off waitressing in the newly opened Woods Restaurant in Bath . It quickly became one of Bath’s go to restaurants and local celebrities like Peter Gabriel were regular visitors. Its still going today and still fun by the lovely David and Claude. I must pop in and say hello one day!. While I was working there the chef was a woman called Sharon and this is one of her dishes that always impressed.
Four Cheese Greens Lasagne (6-8)
Smoked Salmon and Spinach Lasagne (4)
Beetroot in Horseradish Sour Cream (2-4)
Beetroot and Green Mayonnaise (4)
I had lots of home grown beetroot from my allotment this year and cooked this delicious recipe from ” Morito” by Sam and Sam Clark. Sadly this book seems to now be out of print, though it appears occasionally on Amazon at inflated prices second hand. The beetroot can also be served with their recipe for Spiced Labneh.
Gravlax Poke Bowl (4)
Green Shakshuka with Feta (2)
Prawns, Fennel and Tomatoes with Feta (4)
Prawns in Tomato Sauce (4)
A recipe from my local Vietnamese chef Trung. During Lockdown he started doing the most yummy Vietnamese food for collection from his home once a week . It was up there with the very best Vietnamese food I have eaten here or there , and the portions were so generous they lasted us two days. In a few days time he will be opening his own restaurant in Bristol- The Saigon Kitchen- and I cant wait to try even more of his cooking.
