A gently spiced breakfast from ” A Flash in the Pan” by John Whaite.
An easy and delicious supper from Ian Haste.
A Syrian dish of eggs with beef and courgettes which i found in ” Sumac” by Anas Alassi. Serve it with flatbreads .
A favourite way with smoked haddock which is said to have been invented in The Savoy Hotel, London. It is usually served as a breakfast dish but also makes a very good supper. This version is from Rick Stein’s ” Seafood Lovers Guide”.
Sweet, salty, gooey and very moreish blondies from Claire Ptak’s ” The Violet Bakery Cookbook”.
Another recipe from Claire Ptak’s ” The Violet Bakery Cookbook”. The muffins are best eaten within a day of baking.
This recipe is from Claire Ptak’s “The Violet Bakery Cookbook”.
Tasty and Aromatic Scones from ” Apple” by James Rich, again best served fresh and warm from the oven. The recipe makes 8-10 scones.
A very good lentil salad from ” The Really Helpful Cookbook” by Ruth Watson. The salad will benefit from being made ahead and sitting in the dressing for a day or two.The tapenade in this recipe does not include any anchovies so it is suitable for vegetarians. You could use ready made tapenade if you like or put anchoiade on the toast instead. Any leftover tapenade can be kept in the fridge for up to a week to serve with drinks .
I love a hard boiled egg curry, and this version from ” Home Cookery Year” by Claire Thomson is very good served with some naan breads.
A quick supper from ” Easy” by Bill Granger.
A delicious vegetarian alternative to sausages, from ” Root, Stem, Leaf, Flower” by Gill Meller.
A recipe from The Bull and Last pub in Highgate, London, which was shared by Diana Henry.
A new recipe from Eleanor Steafel.
A Greek recipe which i found in Georgina Hayden’s ” Taverna”.