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.
A quick but classic recipe from ” Melts” by Fern Green. I also like like to do make this on toasted seeded bagels and then pop it under the grill until the cheese melts.
