A new way with sausages from Diana Henry.
Sausages with Mushrooms and Sweet Potatoes (8)
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Blog Archives
Squash and Pasta Soup (6-8)
Another soup for the cooler months from Thomasina Miers.
Cornbread with Garlicky Tomatoes (6)
A golden parmesan crusted cornbread with sticky sweet roasted tomatoes from Thomasina Miers. She makes this in a skillet, but if you don’t have an ovenproof frying pan use a casserole or baking dish instead.
Cavolo Nero and Porcini Tortino (4)
An oven baked frittata from Diana Henry.
Devilled Crab (6)
A soft creamy pate which is delicious on toast or crusty bread from Nigel Slater.
Pumpkin, Mushroom and Chesnut Pie (6)
A seasonal favourite from Rachel Roddy.
Meatballs with Cabbage (4-6)
A recipe from Rachel Roddy to serve with buttery mashed potatoes.
Parsnip, Blue Cheese and Thyme Risotto (4-6)
A rich and creamy risotto for the cooler months from Thomasina Miers.
Asparagus, Anchovy and Parmesan Bread Pudding (4)
An inspired and moreish dish from Thomasina Miers. For a vegetarian version leave out the anchovies and use a vegetarian cheese.
Jacket Potatoes with Basil and Parmesan (2)
Another favourite recipe for baked potatoes from Nigel Slater’s ” Real Food”. You can use fresh shop brought pesto as an alternative. SErve with a green salad.
Chard Gratin (4)
A delicious and very moreish vegetable dish from ” Tender: Volume 1″ by Nigel Slater. If I ever have to choose an overall favourite cookery writer I have no doubt it would be him!
Mascarpone Mash (4-6)
A gloriously rich and light mash from ” Nigellissima” by Nigella Lawson
Parmesan Shortbreads (35-40)
These are good served before a meal with drinks and can be made in advance. The recipe is from ” Nigellissima” by Nigella Lawson.
Orzo with Peas and Pancetta (2)
Another one pan pasta dish- this time from ” Nigellissima” by Nigella Lawson.
Pasta with Brussels Sprouts, Cheese and Potato (8-12)
When my better half and I were in Italy recently he ate a dish called Pizzoccheri on a number of occasions. That dish originates from Valtellina in Lombary and includes buckwheat tagliatelle, potatoes, savoy cabbage and Taleggio or Fontina Cheese. I have not yet managed to find a local source of the pasta and though it can be ordered online I am sure the dried version is not the same. This is Nigella Lawson’s Anglo version from her book ” Nigellissima”.