A favourite recipe from Yotam Ottolenghi’s ” Simple”.
A recipe from Delia Smith’s ” Christmas”.
These delicious oily and garlicky clams are from ” Mezcla” by Ixta Belfrage. They can be served as a starter or a main. Instead of the chickpeas they can be tossed with pasta, or served with grilled bread or chips.
In June 2021, as the UK was beginning to venture out after our third Lockdown, we made our first visit to Northumberland to walk the coast path from Cresswell to Berwick on Tweed. A foodie highlight of the trip for me was the langoustines I had at The Fish Shack in Amble where we had to plead for an early table to get a look in. They are very good served with mayonnaise , but I also like this recipe from ” butter” by James Martin. And I could probably manage the whole lot myself.
This combination of spinach and mascarpone is from ” Taste” by Sybil Kapoor.
A light lemon based ricotta cheesecake originating in Naples and traditionally served during Carnevale in Italy. I found this version in the New York Times.
An easy recipe from ” Pimp my Rice” by Nisha Katona.
Crisp and golden roasties with a kick of lemon from Anna Jones.
This recipe from Nigel Slater is sharper than lemon card and has a delicious marmalade tang.
Another lasagne from Yotam Ottolenghi- use fresh seafood if preferred but frozen is almost as good and much less expensive.
A dish of smoky chicken from Nigel Slater.
A recipe for charred and slowly braised beans from Yotam Ottolenghi.
Mediterranean bluefin tuna is in season between mid June and mid August. This is a lovely way to cook it from ” River Cafe Cook Book Two”. It should be served hot with a wedge of lemon and a sauce.