The blackberries have come early this year and the harvest is good. I am already picking my third batch from my allotment patch and the Blackberry and Apple Gin is coming on quite nicely. Here is another slightly boozy way with them from Sophie Grigson’s ” Country Kitchen”.
A summer pasta dish from ” River Cafe Cook Book Easy” by Rose Gray and Ruth Rogers. Use the ripest tomatoes and the finest green beans you can find.
This is from Claire Thomson’s “The Five O’clock Apron” . Serve with a green salad dressed with red wine vinegar and olive oil.
A very rich recipe for a starter, lunch or supper from Diana Henry. Serve with plenty of toast and a green salad.
A lovely dessert for the summer from Diana Henry.
This is a traditional and luxurious recipe from Ostend which i found in the ” Belgo Cookbook” by Denis Blais and Andre Plisnier.
This is from ” Belgo Cookbook” by Denis Blais and Andre Plisnier. Its a great source for recipes for Mussels ( and indeed other Belgian dishes) so if you eat shellfish and love them as much as i do I recommend hunting out a copy. Mussels are packed with minerals. high in protein and low in saturated fats so one of the healthiest foods you can eat. Enjoy.
Another quick and delicious pasta dish from ” Jamie’s Italy” by Jamie Oliver.
This is from ” River Cafe Cook Book Easy” by Rose Grey and Ruth Rogers.
This is another seafood pasta recipe from “River Cafe Two Easy” by Rose Gray and Ruth Rogers. You can use other short pasta if you cannot find Ditaloni.
An oven baked pasta dish from ” Three Good Things” by Hugh Fearnley Whittingstall . If wished you could add some oven dried tomatoes or some lardons, fried until crisp then added with the courgettes.
A rich and creamy chicken dish from Madhur Jaffrey’s ” Indian Cookery”.
A rich autumnal dish which is great for entertaining from Waitrose. You could use some fresh wild mushrooms instead of the porcini if available, and courgettes or pumpkin instead of the squash. Serve with rice and baby spinach dressed with olive oil, lemon and sea salt.
A new recipe from Nigel Slater.