A Spanish way with chicken from Delia Smith’s ” Summer Collection ” with the added bonus it can be made in one pot.
This salad is a speciality of Gaziantep, a Turkish city on the border with Syria. The recipe is from Claudia Roden’s ” Med”
An easy pasta dish when you have ripe cherry tomatoes. The recipe is from Joe Trivelli.
A simple courgette soup from Mexico which I found in ” Mexican Food made Simple” by Thomasina Miers. Serve as a starter or for a light lunch or supper, perhaps with Cheese and Courgette Filo Parcels .I sometimes serve this with Parmesan Croutons .
A light summery pasta dish from ” Cook” by Thomasina Miers. If you like you could toss in about 100g each of Serrano ham and Manchego cheese at the end.
A seasonal soup from ” The Weekend Cook” by Angela Hartnett.
This recipe from ” The Weekend Cook” by Angela Hartnett can be served as a vegetarian main or as a starter.
A new way to serve beetroot as a vegetarian main course from ” The Weekend Cook” by Angela Hartnett. Or you can serve it with sausages, as pictured.
A Indian recipe from ” New Covent Garden Book of Soups”.
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.
A favourite side dish which I found in ” From the Oven to the Table” by Diana Henry. It goes well with roast lamb, chicken or fish. It can also be served as a main with burrata, extra virgin olive oil and warm focaccia.
A delicious way to use courgettes which I found in ” From the Oven to the Table” by Diana Henry. Serve with green salad and perhaps some roast tomatoes.
A summery frittata from ” Cook” by Thomasina Miers. This is good served in a fresh baguette, moistened with some olive oil and tomato and with a handful of rocket.
A favourite Spanish soup from ” Cook “, the first recipe book by Thomasina Miers which I bought in 2007 and which i think is now out of print. If your guests are squeamish about runny eggs poach the eggs in the soup or separately before serving , but the Spanish would never do this!
A light and refreshing starter or side salad which goes well with grilled chicken or fish. It’s from ” Wahaca Mexican Food at Home” by Thomasina Miers.