A delicious vegetarian supper from ” Med” by Claudia Roden. If you like it can be made in advance, but the asparagus should be cooked at the last minute.
A delicious side for autumn and winter. It’s from ” The Abel & Cole Veg Box Companion” by Keith Abel. It can be made a day or two in advance and be reheated. It also freezes well.
I recently spent a week in Armenia and was pleasantly surprised by the food there- especially when eating in family ” restaurants” in local villages. I came home seeking out Armenian recipes so i could try more of their food back in the UK. This is from ” Home Food” by Olia Hercules.
A simple and delicious combination from Ixta Belfrage in ” Mezcla”. Serve at room temperature with bread to mop up the juices. You could also serve with burrata, soft boiled eggs or shaved pecorino for a light supper.
Sausages in an aromatic sweet and sour sauce from ” Mezcla” by Ixta Belfrage. If you like you could add some tinned or jarred beans to make this a more substantial dish, or serve with grilled bread to mop up the juices. Tuscan or Sicilian fennel and chilli sausages are good in this if you can find them, but if not any good quality and quite fatty sausages will do nicely.
