Chicken Basque (4)

A Spanish way with chicken from Delia Smith’s ” Summer Collection ” with the added bonus it can be made in one pot.

Green Barley Risotto with Peas and Asparagus (4)

A delicious vegetarian supper from ” Med” by Claudia Roden. If you like it can be made in advance, but the asparagus should be cooked at the last minute.

Chicken Marbella (4)

This is Yotam Ottolenghi’s version of this classic dish from ” Simple”. Its very easy to prepare but the chicken needs to be marins=aded at least one day in advance and preferably two.

Tarragon and Roast Chicken (5)

A recipe from ” The Farm Table” by Julius Roberts.

Sausage and Pea Risotto (4)

A new favourite from ” The Weekend Cook” by Angela Hartnett. You need to use good sausages- ideally spicy Italian Sausages with fennel and chilli which can be bought in some supermarkets and Italian delicatessens. You can replace the peas with broad beans or leeks if you like.

Broad Beans with Poached Egg (6)

A Pintxo recipe which serves 6 as a starter or side dish from ” Basque” by Jose Pizarro . When you cook broad beans for a long tiome they become very soft and nutty. If you buy the broad beans when they are very young you will not need to double pod the beans, but you can also use frozen broad beans.

Apricot Liqueur

This recipe from Diana Henry makes 2 70 CL bottles. It can be drunk neat and cold or used to make Apricot Kir. You need to leave it for at least a week and preferably a month before drinking.

Chicken Rye Schnitzel (4)

A quick dinner from ” A BIrd in the Hand” by Diana Henry

Risotto Milanese (4)

I have only recently started cooking risottos but now realise there is nothing to be afraid of- stirring slowly can be a contemplative process, especially with a glass of wine to sip alongside as you do so. This easy version is from ” The Art of the Larder” by Claire Thomson, my local but increasingly well known chef and food writer. You need good quality stock.

Pear, Marsala, Coffee and Chocolate Trifle (8)

A trifle inspired by tiramisu from Diana Henry.

Bullinada or Catalan Fish Soup (6)

A delicate white fish soup, swirled with garlic mayonnaise . Its similar to bourride from the French Riviera and i found it in Claudia Roden’s ” Med: A Cookbook”.

Sausage, Chicken and Parmesan Pies (4)

A delicious and warming meal for the cooler months from Georgina Hayden.

Gooseberry Syllabub (4)

Another recipe from Joe Trivelli, Head Chef at the River Cafe, London

Spring Onions with Peas, Purple Sprouting and Asparagus (2-6)

This recipe from Diana Henry makes a delicious vegetarian or vegan supper for 2, or will feed more if served as a side vegetable. I like to serve it with a fried egg, or some burrata cheese to accompany, but these are optional.

Mouclade (2)

Felicity Cloake’s “perfect” version of this speciality from western France.

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