This is really a French recipe but it is from ” Rhodes Around Britain” by Gary Rhodes. It should be served with Garlic Toasts with Rouille. To make the garlic toast cut a french stick into 1 cm slices and spread with some garlic butter. Toast the slices then top with Rouille.
A delicious recipe for pork from Rick Stein’s ” Spain”. Serve on its own or with rice or potatoes, and a green vegetable.
I recently visited the north of Italy where i returned to the same restaurant in Stresa on Lake Maggiore three times . Their seasonal special, home made sausages with chestnuts and polenta, was so tasty I had it twice. I haven’t been able to find a recipe for that dish, but this dish from ” Rick Stein’s Food Heroes” is a good second best. If you cannot get hold of Luganega sausages in your local Italian deli then any Italian sausages flavoured with garlic and fennel will do.
A recipe from Claire Thomson, my go to cook of the moment.
A French game recipe for autumn from Sophie Grigson’s ” Meat Course”.
A recipe for the game season from ” The Food and Wines of Spain” by Penelope Casas. Serve with Roast Potatoes or Poor Man’s Potatoes and a green salad.
An old favourite from Delia Smith’s ” Summer Collection”.
A recipe for autumn from Sophie Grigson’s ” Meat Course”. Serve with mashed or jacket potatoes.
A favourite recipe from ” The Food and Wines of Spain ” by Penelope Casas,
An old favourite from Peter Gordon’s ” The Sugar Club Cookbook”. Serve with a good mixed salad.
A stew of mussels and clams served over chargrilled bread which I found in Rick Stein’s ” Meditteranean Escapes”.
A mussel soup with saffron and wine which I found in ” The Little Book of Big Soups” by Lindsay Bareham. Serve with plenty of crusty bread to mop up the delicious liquor.
A delicious recipe for lamb shoulder from Diana Henry- the lamb is tender and soft and just falls off the bone,
This is from Rick Stein’s “Spain”
An easy saute supper from ” Very Simple Food” by Jill Dupleix. Serve with rice, noodles or mash, or just a green salad.