A favourite version of kedgeree that I have been trying to relocate the recipe for for some years. Traditionally the rice and fish would be mixed together and the dish served for breakfast, but this version is best served for lunch or supper accompanied by plenty of white basmati rice. The recipe is from ” Modern British Food” by Sybil Kapoor.
This simple to make chicken dish is great for special occasions, and is another old favourite. Serve with buttered new potatoes and a crisp green salad. The dish was created by Tim Withers of The George and Dragon Pub in Rowde, Wiltshire two or three generations ago. It was first shared by Simon Hopkinson, but I found it in ” Well Tempered Food” by Tamasin Day- Lewis.
A version of this comforting cheesy pasta dish from ” Real Food” by Nigel Slater. Serve with a bitter leaf salad to mop upthe cheesy sauce from your plate.
These Cheesy Curried Beans from Yotam Ottolenghi make a quick and easy brunch, lunch or supper . They arebest made with jarred beans but you can also use a tin. A 400g tin gives about 300g beans, so I increase the cream and cheese to take this into account. You could add extra spicing if you like.
An easy lunch or supper from Thomasina Miers which i think would also work very well with some purple sprouting broccoli. She also suggests nettles or wild garlic as alternatives to use in the spring. Serve with a green salad dressed in a sharp vinaigrette.
A warming, hearty and seasonal gratin from Yotam Ottolenghi. You can vary the vegetables using the same total weight, but these work very well together. Cut the vegetables into 2mm thick slices, using a mandolin if you need to.
A lovely thick bowl of chowder for the winter months. Its from ” Roast Figs Sugar Snow” by Diana Henry. I have had this book for many years but it has recently been reissued.
