A delicious cake from Thomasina Miers, which will last for up to a week in a tin. It can also be served for breakfast with some thick Greek yoghurt, sliced pears and a drizzle of honey.
Pear, Rosemary and Olive Oil Cake (10)
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Blog Archives
Pea Broth with Pasta (4)
A Roman recipe from Rachel Roddy, best made with fresh sheets of egg lasagne cut into small squares or random shapes. You can of course make uyour own pasta but for me that means too much effort.
Lamb Chops with Greens (4)
A recipe for lamb with a green sauce from Rachel Roddy. It will make a jar of green sauce which will keep in the fridge for a few days. If you don’t eat meat, you could use grilled fish or cheese for this recipe- halloumi would be good.
Pasta with Broccoli and Sausage (4)
A pleasing pasta dish from Rachel Roddy. You could replace the broccoli with cauliflower or romanesco.
Squash with Chermoula (6-8)
A moroccan recipe from Samin Nosrat.
Lamb and Quince Tagine with Yoghurt (6-8)
A recipe from Californian cook Samin Nosrat. Serve with steamed couscous and some roasted squash or other vegetables.
Roast Squash with Bulgur and Feta (4-6)
A new vegetarian recipe from Diana Henry. If you do not have barberries you can use dried sour cherries or cranberries as an alternative.
Parsnip, Blue Cheese and Thyme Risotto (4-6)
A rich and creamy risotto for the cooler months from Thomasina Miers.
Kalettes with Spelt and Roasted Peppers (4)
A recipe from Waitrose Food.
Sprout, Apple and Celeriac Slaw (4-8)
A recipe from Gill Meller.
Baked Pasta with Asparagus, Pancetta and Cheese (6)
A comforting dish from ” As the Romans Do” by Eleonora Galasso. It is also very good cold if there are any leftovers.
Romesco Sauce (500g)
A Catalan classic which can be used in many ways from Anna Jones.Its traditionally eaten with griddled calcots ( a variety of spring onions) or baby leeks but is also good spread on toast topped with goats cheese for a quick snack. And in many other ways so feel free to experiment.
Penne with Lentil, Tomato and Kale Sauce (4-6)
A rich one pot pasta for the winter months from Thomasina Miers.
Clams with Sherry and Ham (2-4)
A recipe from ” Around the World in 80 Dishes” by David Loftus. Serve as a starter for 4 or a main for 2.
Mac and Cheese (6-8)
Jamie Oliver’s fairly traditional take on this American classic. I found the recipe in ” Around the World in 80 Dishes”.