This tangy jam from Yotam Ottolenghi goes well with pork, duck or lamb and could also be served with a cheeseboard. This recipe is for a delicious cheese toastie. It will make a 300g jar of the jam which will keep in the fridge for up to 2 weeks.
A good vegetable side or vegetarian main from Georgina Hayden.
A favourite version of this soup from “Tender:Volume1” by Nigel Slater.
A moreish cheese spiked pie from Anna Jones.
A recipe from ” Smart Tart” by Tamasin Day Lewis.
A recipe from Diana Henry.
This recipe from Yotam Ottolenghi can be prepared in advance then baked when you are ready to eat. Top with the hazelnuts just before baking.
A recipe from Yotam Ottolenghi to serve as a main course with a crisp salad.
A savoury bread pudding from Yotam Ottolenghi. It is best prepared the day before and baked an hour ahead of eating. You can try different cheeses and herbs.
A dish originating in the Alps from Nigella Lawson’s ” Nigellissima”.
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”.
Another recipe from Nigella Lawson’s ” Cook, Eat, Repeat”.
I am clearly on a Mac n Cheese roll today which probably means i need some comfort food. Here is a version from Felicity Cloake. Now i will let you in on a little secret for those who share my love of the better versions of this dish. . If you live in or near Bristol then there is a van which sells yummy Mac n Cheese called Alp Mac- usually at least three or more versions. At the moment they can be found at Finzels Reach and Harbourside Food Markets. You can check out their Alp Mac Facebook page for more information.
This is from Thomasina Miers.
The picture says it all. Decadent comfort food from Claire Thomson’s “New Kitchen Basics”. Sometimes you just have to forget about the calories. To be honest it was tough not to eat it all between two of us in one sitting but we managed to restrain ourselves and save half for the next day.