A quick and delicious brunch or supper dish from Ruth Watson’s ” THe Really Helpful Cookbook”. If you are vegetarian just leave out the anchovies.
A Puglian dish of little fennel sausages stewed with waxy potatoes and lemon zest from Rick Stein’s ” Mediterranean Escapes”. If you cant get Luganega sausages ( try Italian delicatessans) then use meaty pork chipolatas and add a tsp of fennel seeds to the onions when you fry them.
A stew of mussels and clams served over chargrilled bread which I found in Rick Stein’s ” Meditteranean Escapes”.
A greek recipe for oven baked summer vegetables with dill which i found in Rick Stein’s ” Mediterranean Escapes”. This can be served as a vegetarian main course or to accompany meat or fish. It is also good served cold the next day.
An easy recipe from Jamie Oliver’s ” Happy Days with the Naked Chef”. Serve with a simple green salad.
This is from Jamie Oliver’s ” The Return of the Naked Chef” and can be served as part of an antipasti plate or to accompany some grilled white fish.
This recipe is from ” The River Cafe Classic Italian Cookbook” by Rose Gray and Ruth Rogers.
A seasonal recipe from Diana Henry which is good accompanied by jacket potatoes.
A middle eastern pilaf that uses leftover lamb from Tom Hunt’s ” The Natural Cook”.
A delicious recipe for lamb shoulder from Diana Henry- the lamb is tender and soft and just falls off the bone,
A delicious and easy dish from Rukmini Iyer’s ” The Roasting Tin around the World”.
I grew up eating beetroot from my parent’s allotment, always cooked in a pressure cooker, and freshly cooked beetroot remains one of my favourite vegetables. My friend Angela pointed me to this recipe from Waitrose.com and as I already had most of the ingredients I decided to cook it the same day.Slight tweak when i got to my local green grocer’s and saw they had bunches of heritage beetroot. Delicious and refreshing especially for scorching days like this….carrot, beetroot and orange are such a classic combination.
Cooked escarole has a warm almost nutty flavour and is delightful mixed with eggs, This is from ” The Green’s Cook Book” by Deborah Madison and Edward Espe Brown.
I make this Salsa Verde to go with Courgette Frittata but it also goes well with grilled or steamed vegetables or on fresh or toasted bread. Vary the herbs according to what is in season, and adjust the tartness and flavourings to complement the dish you are serving it with. It is from ” The Green’s Cook Book” by Deborah Madison and Edward Espe Brown.
An easy pasta recipe from ” Simple Food” by Jill Dupleix.