A dish that can be served hot or cold from ” butter” by James Martin. Dice all the vegetables quite finely to help them break down as the pulses cook.
A restorative chicken broth, also known as ” Jewish Penicillin” from the New Covent Garden ” Book of Soups”. It is also traditionally eaten on Shabbat. It’s even better the day after you make it and it freezes well. You can also use a chicken carcass to make the soup.
Another recipe for mussels using Cornish Clotted Cream from Emily Scott’s ” Sea & Shore”.
An irresistible combination from ” Sea & Shore” by Emily Scott. Serve as a snack or light supper. You need a good quality strong cheddar- Keens is recommended if you can get it.
A hearty pot of chilli using turkey leftovers from Jamie Oliver.
An easy dish from Pasture restaurant in Bristol, which I found in ” The Bristol and Bath Cookbook”. It will serve four as a starter. Serve with hunks of warm sourdough to mop up the juices.
A recipe from The Bull and Last pub in Highgate, London, which was shared by Diana Henry.
A delicious snack or supper from Nigel Slater’s ” Greenfeast:autumn, winter” . You could also use Shropshire Blue or Stichelton cheese, but leave out the mustard and add a little more cream .
A very good fish soup from Trine Hahnemann.You do need a good stock, so allow plenty of time to prepare this and sweettalk your fishmonger into giving you the fishbones!
A comforting dish from ” As the Romans Do” by Eleonora Galasso. It is also very good cold if there are any leftovers.
A recipe from Gill Meller.
A delicious pasta supper from Gino D’Acampo.
This is really a French recipe but it is from ” Rhodes Around Britain” by Gary Rhodes. It should be served with Garlic Toasts with Rouille. To make the garlic toast cut a french stick into 1 cm slices and spread with some garlic butter. Toast the slices then top with Rouille.
A recipe from Angela Hartnett.
This is a traditional and luxurious recipe from Ostend which i found in the ” Belgo Cookbook” by Denis Blais and Andre Plisnier.