Sweet Potato and Blackbean Traybake Curry (4)

An easy vegetarian supper with Thai influences to serve with rice. The recipe is from the excellent ” Dominique’s Kitchen” by Dominique Woolf.

Stir Fried Pork with Basil (2)

This is a relatively mild version of the Thai classic Pad Kra Pao but if you like you could add three or four more garlic cloves and extra chillies. The recipe is from ” Dominique’s Kitchen” by Dominique Woolf. Its a quick dish to prepare and cook so makes a great midweek supper,

Salmon with Green Beans and Mustard Crumbs (4)

I visited good friends for dinner yesterday and was served this most delicious but simple supper for summer. My friend didn’t have any Cornichons so prepared the dish using capers instead, and this worked very well. The recipe is from Diana Henry’s ” From the Oven to the Table”, one of my go to cookbooks.

Hot Smoked Salmon, Bacon and Potato Salad (4)

A Scandinavian inspired salad from ” Cook Simple” by Diana Henry. You could use smoked trout or fresh salmon instead of the hot smoked salmon, and add quarters of cooked ( not pickled) beetroot if you like.

Chilli Bean Stir Fry (2)

I love noodles and am always seeking out new recipes, especially healthy one like these from ” Thrifty Cooking in the Doctors Kitchen” by Dr Rupy Aujla.

Tomato, Green Bean and Bread Salad (4-6)

Venison Pad Kra Prow (4)

A spicy, savoury stir fry with rice from Thomasina Miers.

Tomato and Cauliflower Pickle (2 jars)

A spicy and crunchy pickle from Nigel Slater. It will keep for several days in the fridge.

Lemony Braised Beans (6)

A recipe for charred and slowly braised beans from Yotam Ottolenghi.

Vegan Biriani (4)

This is from ” Vegan Fakeaway” by Katy Beskow.

Spaghetti with Tomato and Green Beans (4-6)

An easy supper from Thomasina Miers.

Vegetable Paella (4-6)

This is from ” The Foods and Wines of Spain” by Penelope Casas. If preparing for vegetarians you can just use vegetable stock rather than chicken stock, and for vegans omit the eggs. Serve with a salad and perhaps a light red wine.

Soupe au Pistou (6-8)

I made this healthy and delicious soup during my week of cooking recipes from France. Traditionally three types of fresh white beans would be used along with the other vegetables. This recipe from Patricia Lousada uses dried haricot beans, but I substituted a tin of cannellini beans which was fine if not authentic. I also substituted Butternut squash for the broad beans and made the pistou using wild garlic leaves rather than basil. I think it is even better the next day.

Halloumi, Tomatoes, Beans (4)

Because you can never have enough recipes for Halloumi…..

Green Beans with Ginger and Mustard (2)

Sue's Recipes and Other Stories

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