Persian Eggs on Toast (2-4)

The Iranian method for scrambled eggs which I found in ” A Flash in the Pan” by John Whaite. Cook everything gently and be careful not to overcook the eggs.

Coconut Fish Curry (4)

A classic Southern Indian Fish curry which I found in ” Thali” by Maunika Gowardhan. Serve with rice and a cucumber salad.

Meatballs with Basil, Cream and Mustard (4)

Another easy supper from ” Cook as You Are ” by Ruby Tandoh. Serve with some mashed or boiled potatoes and some boiled or steamed greens.

Chicken and Apricot Stew (4)

A tasty stew from ” Sirocco” by Sabrina Ghayour.

Tagliatelle with Hot Smoked Salmon and Vodka (4)

A great supper from ” Cook Simple” by Diana Henry. The salmon caviar makes it special, but is expensive so can be omitted. If you like you can add cooked peas or little spears of asparagus when in season. You can use smoked trout instead of salmon, or a mixture of smoked and fresh cooked salmon.

Spanish Salad (4-6)

A simple and healthy supper from ” Butter” by James Martin.

Lamb Chops with Goats Cheese Butter (2)

A favourite way with lamb from ” Butter” by James Martin.

Black Bean and Beetroot Burgers (4)

These vegetarian burgers from Claire Thomson are very good, though you do have to be careful they don’t break up when you are frying them. They benefit from an extended period to firm up in the fridge. Serve with your choice of sour cream, mayonnaise, aïoli, pickles (, lettuce leaves, goat’s cheese or feta. On rye bread or in a brioche roll ….

Brown Cabbage (6-8)

A recipe for slowly cooked cabbage from ” Scandinavian Comfort Food” by Trine Hahneman.

Risotto Milanese (4)

I have only recently started cooking risottos but now realise there is nothing to be afraid of- stirring slowly can be a contemplative process, especially with a glass of wine to sip alongside as you do so. This easy version is from ” The Art of the Larder” by Claire Thomson, my local but increasingly well known chef and food writer. You need good quality stock.

Crying Lamb (6)

A Greek recipe from Skye Gyngell’s ” How I Cook”.

Sour Cream, Chive and Feta Scones (12)

Delicious savoury scones to serve on their own or alongside soups or salad.They are best eaten on the day they are made, but you can make the dough and freeze the scones individually for up to a month if you like. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak.

Chipotle and Cheddar Corn Muffins (12)

Another recipe from Claire Ptak’s ” The Violet Bakery Cookbook”. The muffins are best eaten within a day of baking.

Sausage and Wild Fennel Ragu (4)

A great sauce for pasta from ” Sicily” by Katie and Giancarlo Caldesi.

Chickpea Salad (4)

A very good salad from ” Jamie’s Dinners” by Jamie Oliver. You can use different spices or add in some sun dried tomatoes ans chorizo sausages if you like.

Sue's Recipes and Other Stories

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