A rich, moist and intense cake from Nigel Slater. Serve in thin slices with sour cream or creme fraiche. It will keep for a day or two, wrapped in cling film or foil.
This recipe from Maryam Sham won the best readers recipe award in Observer Food Monthly in 2017.
This recipe from ” Kaukasis” by Olia Hercules will serve four as a side dish.
A recipe for breakfast, lunch or dinner from Anna Jones. Increase the chilli as you wish.
Another pie for the midwinter months from Anna Jones.
A savoury pie for winter from Anna Jones. In spring the root vegetables can be replaced with finely chopped asparagus, peas and dill. Serve with a salad.
A recipe from Israel to serve as a main with salad or to accompany roasts or kebabs. In 1980 I spent four months volunteering on Kibbutz Eynat in Petah Tikva near Tel Aviv. I mostly worked in the restaurant ( three shifts…) or bakery( nights) but they also grew cotton besides the runway at Tel Aviv airport. Volunteers were not meant to work there but we did, and it was my favourite job as we completed work by late morning leaving the rest of the day free. It involved a 5 am start and drive to the airport , then after a couple of hours we would take a breakfast break. We would finish by 11am because after that it was to too hot. Back to the kibbutz for lunch and an afternoon spent lounging by the pool.
The recipe is from ” Vegetarian Dishes from the Middle East” by Arto Der Haroutunian.
An inspired and moreish dish from Thomasina Miers. For a vegetarian version leave out the anchovies and use a vegetarian cheese.
A recipe from NIgel Slater. You could include any spring vegetable- lightly steamed asparagus or tenderstem broccoli are both good.
A riff on Creme Caramel from Nigel Slater.
This recipe from Nigel Slater is sharper than lemon card and has a delicious marmalade tang.
A recipe from Rachel Roddy’s “Two Kitchens”
A simple and savoury snack from ” Eat Drink Live” by Fran Warde.
A Swiss recipe from ” Eat Drink Live” by Fran Warde. For a vegetarian version you can replace the ham with some mushrooms.
A recipe for scrambled eggs with smoked salmon from ” Rick Stein’s Food Heroes”.