A recipe for the wild garlic season from Nigel Slater. If you cant get hol;d of wild garlic use 6 cloves of new wet garlic instead, and leave in the hot cream to infuse for 15 minutes, then remove.
A cordial from Yotam Ottolenghi to serve with some chilled sparking water. Use 3 tbsps cordial for 200 ml water. The cordial will keep in a sterilised bottle in the fridge for at least a month.
A dish which makes the most of wild garlic from Thomasina Miers.
A recipe from Waitrose.
A delicious and simple supper from Nigel Slater.
A colourful vegetarian dish from Diana Henry.It could be served as a vegetarian main , alongside some salmon or if you are a beetroot fan like me with anything.
A spicy bean stew which is often eaten for breakfast throughout the Middle East and North Africa. In 1980 I spent a month in Egypt staying in youth hostels and with very little money, and this is what we ate, daily. This version is from ” The Little Book of Brunch” by Caroline Craig and Sophie Missing.
An easy, addictive and fiery condiment from ” Falastin” by Sami Tamimi and Tara Wigley. It will keep in the fridge for up to six months, but give it a good stir before using.
A fresh and crunchy salad with a Scandinavia note from Nigel Slater.
A recipe from Nigella Lawson’s ” Cook, Eat, Repeat”.Any leftovers can be easily reheated in the microwave.
A winter vegetable dish from Nigel Slater.
A vegan recipe from Yotam Ottolenghi which should be served at room temperature. It will serve two as a main or four as a side dish.
A delicious (if non traditional ) vegetarian version of this southern US dish from Yotam Ottolenghi.
A delicious recipe for slow cooked cabbage from Nigel Slater’s ” Real Good Food”. Serve to accompany sausages or perhaps cold roast pork.
A recipe from Tamal Ray.