A spicy, unusual and delicious dish from ” Smith & Daughters” by Mo Wise and Shannon Martinez.
Peruvian Pasta Bake (4-6)
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Blog Archives
Sausage and Wild Fennel Ragu (4)
A great sauce for pasta from ” Sicily” by Katie and Giancarlo Caldesi.
Trofie with Courgette Pesto (4)
A new recipe from Diana Henry for that glut of courgettes.
Linguine with Prawns, Peas and Ricotta (4)
A new recipe from Diana Henry who invented it to use what she had. Dont leave out the almonds, the crunch they add is lovely. Remember to dry the prawns well on kitchen paper first so that they fry rather than steam
Severnshed’s Bazargan (6-8)
The Severnshed was a longstanding restaurant in a boathouse on Bristol harbourside. It survived at least 20 years but sadly i never got round to eating there before it closed. They specialised in middle eastern food including this traditional Syrian dish which was later adopted by the Jewish community in Damascus. This updated version is from one of their head chefs, Raviv Hadad, and I found it in Sophie Grigson’s ” Sunshine Food”, one of my go to books in 2000 when it was first published. It can be served as a starter or a vegetarian main course.
Mashed Potatoes with Olive Oil and Spring Onions (6)
A Turkish dish from ” Arabesque” by Claudia Roden. It can be served hot or cold as part of a Mezze or as a side dish.
Tuna with Lemon Dressing (4)
A recipe for lightly seared Tuna from Turkey which i found in Claudia Roden’s ” Arabesque”. Serve with a salad or Mashed Potatoes with Olive Oil and Spring Onions.
Bream with Saffron Rice (4)
A Lebanese way with fish which i found in ” Arabesque” by Claudia Roden. You can use turmeric instead of saffron if you like.
Smoked Trout, Horseradish and New Potato Salad (4)
Smoked fish and new potatoes go really well together in this salad from ” Jamie’s Dinners” by Jamie Oliver. It can be served as a starter, salad or main course.
Chickpea Salad (4)
A very good salad from ” Jamie’s Dinners” by Jamie Oliver. You can use different spices or add in some sun dried tomatoes ans chorizo sausages if you like.
Rhubarb Confit ( 4 cups)
A great dipping sauce or all purpose condiment from ” Season” by Nik Sharma. It will keep for up to a month in an airtight container in the fridge.
Pasta Peperonata (4)
An easy pasta dish from Jamie Oliver’s ” Jamie’s Dinners”
Orzo with Ricotta and Purple Sprouting (2-3)
A tasty and filling lunch or supper from Diana Henry.
Feta with Honey and Thyme (4)
A sort of roasted cheese dip to serve hot as part of a mezze.
Pasta with Baked Feta (3-4)
A recipe which recently went viral on Tik Tok and then across the internet.