Paccheri with Kale and Walnuts (4)

A favourite supper from ” The Modern Italian Cook” by Joe Trivelli.

Stuffed Mussels (8)

This recipe from Rachel Roddy could be served with drinks, as a starter or as part of a spread.

Castelluccio Lentils with Tomatoes and Gorgonzola ( 4)

I’m a huge fan of Gorgonzola cheese so this recipe is a winner for me. It’s from ” Plenty” by Yotam Ottolenghi. Serve at room temperature on its own or with steamed greens such as purple sprouting broccoli or kale.

Salmon with Greens and Shitake Mushrooms (2)

A quick and healthy supper from ” Nigella Bites” by Nigella Lawson. If you can, use wild or organic salmon. Farmed salmon won’t taste anything like as good and is often detrimental to the environment and harmful for the fish, contributing to disease. I would far rather eat less fish than support many types of fish farming.

Pasta with Pesto and Runner Beans (4)

A version of the classic Ligurian dish of Trofie with Green Beans and Potatoes from Anna Tobias. You can use any pasta you like.

Cheese and Pickle Muffins ( makes 12)

Delicious muffins from ” Nutmeg & Custard” by Marcus Wareing,

Pigs in Blankets Tartiflette (4)

I saw this recipe from ” THe Pigs in Blankets Cookbook” from The Jolly Hog and could not resist it. Its great as a light supper as well as as a side for the festive season.

Cypriot Keftedes (6)

I was reminded how delicious these meatballs are on a recent visit to the island. I was served a very generous portion which I managed to devour in a restaurant in Platres. They are also very good served cold the following day. This recipe is from ” Home Food” by Olia Hercules.Serve with a salad or stuffed into a pitta with some shredded lettuce, ripe tomatoes , sliced red onions and green pepper, grated feta and tzatziki.

Green Beans Cooked in Tomatoes (4)

Another favourite Armenian side dish from ” Home Food” by Olia Hercules. If fresh beans are not available you can use frozen. You can also poach some eggs in the dish to serve as a brunch or supper. You can serve with fresh bread or flatbreads. If you have leftover beans you can reheat the next day and whisk through some beaten raw eggs to make a version of scrambled eggs.

Saffron, Potato and Barberry Kuku (4-6)

A baked version of this Persian dish from ” The Saffron Tales” by Yasmin Khan. You can make individual kukus in a muffin tin or make one large kuku to slice at the table. Serve warm or cold with some salad, salty Middle Eastern cucumber pickles and some bread.

Green Eggs and Ham (6)

A delicious bake for brunch, lunch or supper from Diana Henry. You can add torn mozzarella too if you like, or make it more spicy.

Lamb and Rhubarb Stew (6)

A seasonal Middle Eastern recipe which I found in Delicious magazine. The lamb, onions and herbs can be cooked in advance and frozen, but its best to cook and add the rhubarb when you are ready to serve.

Salmon with Curry Butter Mash (2)

A new way with salmon which I found in ” The Art of Friday Night Dinner” by Eleanor Staefel.

Pomegranate Fattoush (4-6)

A delicious Vegan salad from ” Nistisima” by Georgina Hayden.

Brunch Frittata (12)

A hearty frittata which can be served for breakfast lunch or supper. Serve with some Tomato and Chilli Jam and warm Cheddar Cornbread Muffins. Its from the delightful ” Alice’s Cook Book” by Alice Hart.

Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Blog Archives