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.

Israeli Salad (6)

This salad is served in many ways in Israel- perhaps alongside an omelette for breakfast, on flatbread with a lamb shawarma or as a main course in its own right scattered with crumbled white cheese. There are dozens of versions- this is from ” Cherish” by Anne Shooter.

Blackberry Crumble Tart (6-8)

An easy tart to make when you have wild blackberries to use. As well as having several bushes on my allotment ( not welcomed by the plot rep) I love foraging for these on my walks around the green spaces of Bristol. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak. Anything left over can be eaten cold the next day.