This Georgian salad would usually be served alongside other hot and cold Zabuski at the beginning of a meal, accompanied by warm bread. Its from ” Notes from a Small Kitchen Island” by Debora Robertson.
A summer favourite from Claire Thomson’s ” Home Cookery Year”. It is best served warm rather than piping hot. Serve with a green salad. You can use the same method and switch around the summer vegetables- baked cherry tomatoes, fried squash or blanched broad or green beans will all work well.
This dish from Damascus may not sound that enticing but I assure you it is most delicious. It’s from ” Sumac” by Anas Atassi. If you are vegetarian replace the chicken stock with vegetable stock.
A favourite way with smoked haddock which is said to have been invented in The Savoy Hotel, London. It is usually served as a breakfast dish but also makes a very good supper. This version is from Rick Stein’s ” Seafood Lovers Guide”.
A lovely recipe for new season lamb from ” Sea & Shore” by Emily Scott. Serve with some purple sprouting or tenderstem broccoli and accompany with some redcurrant jelly or mint sauce.
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 classic way of cooking fish throughout the Mediterranean. This Spanish recipe is from “Moro:the Cookbook ” by Sam and Sam Clark and is traditionally served with Alioli. You could use cod, sea bass, turbot or salmon if preferred.
A very good salad from ” Jamie’s Dinners” by Jamie Oliver. You can use different spices or add in some sun dried tomatoes ans chorizo sausages if you like.
