A spanish way with chicken from ” The Spanish Table” by Mirimar Torres.
A perfect pairing from Nigella Lawson’s ” How to Eat” which she serves with Noodles with Mushrooms and Mangetout.
A seasonal recipe from ” What to Eat Now” by Valentine Warner.
Another favourite recipe for scallops from Sybil Kapoor’s ” Taste”. This serves 4 as a starter, but could also be a main for two.
A colourful dish for summer which i like to make using cherry tomatoes from ” A Modern Way to Eat” by Anna Jones.You could also serve the roasted feta in a greek salad or crumbled over roasted squash. This will serve two as a main or four as part of a meal. Sometimes i serve this with some home made oven chips, or with warmed pittas or crusty bread to mop up the juice. You could also serve a green salad alongside.
This is from ” The Five O’clock Apron” , the first book by Bristol based chef and food writer Claire Thomson. With this book her aim was ” to inspire parents stuck in a teatime rut” by ” preparing healthy fun and flavoursome food”. This recipe certainly hits the spot.
I love to eat roasted root vegetables and last night i cooked this recipe from Anna Jones’s ” A Modern Way to Eat”. Panzanella is usually a dish for late summer when tomatoes are at their very best, but this makes a great alternative for other times of year. I used a seeded granary bread, which worked very well, but sourdough would work well too. I’m going to eat the rest tonight with some grilled goats cheese over the top. You could also have a green salad alongside.
The Butternut squash can be replaced with other varieties of squash for example onion, acorn, kabocha or Crown Prince.
A classic Spanish recipe from Moro. If you are using fresh peas you can add the pods to the stock for extra flavour.
A recipe from Catalonia, Spain