A spicy and comforting vegan recipe from Nigel Slater.
Another recipe for radishes from Bee Wilson. You can serve as is or add feta for a more substantial dish.
A savoury pie for winter from Anna Jones. In spring the root vegetables can be replaced with finely chopped asparagus, peas and dill. Serve with a salad.
A spicy chicken soup from Angela Hartnett.
A great recipe for leftover Turkey from Georgina Hayden.
I first discovered cider sangria in a little tapas bar cum sidreria in Llanes, Asturias. Many of you will already know that Asturias is the region where spanish cider is made and consumed in great quantity and the area is therefore very close to my heart. On my brief and unexpected return visit to Llanes I went straight back to that bar and Tony and i shared two litres of this very refreshing and quaffable nectar over a relaxed afternoon. Fortunately we didn’t have to do anything after other than get into a minibus and be driven to our accommodation in the Picos de Europa …
This version is from ” Apple ” by James Rich.
Another lovely salad for hot summer days from Claire Thomson’s ” New Kitchen Basics”. Ideally it would be greener than pictured- i should have brought a bigger bunch of parsley! You should be searching through a sea of green for the bulghar and cauliflower.
A spicy fresh salad from ” Moro:the Cookbook” by Sam and Sam Clark. Serve as part of a mezze or with meat or fish. You can replace the dried chickpeas with two rinsed and drained 400g cans if wished.
While ear shaped Orecchiette is not always as easy to source as some other pasta shapes, it is one of my favourites as it holds the sauce so well. This is from ” The Kitchen Diaries” by Nigel Slater. I prefer to use fresh broad beans but frozen are fine too.
A seasonal soup from Lindsay Bareham’s ” A Celebration of Soup”.
Another recipe for potatoes from Nigel Slater’s ” Real Good Food”.
This is a recipe for cauliflower i could happily eat most days. Its from “Weligama”, a book of recipes from Sri Lanka, by Emily Dobbs. You can use a Romanesco head instead of the cauliflower if wished.
A variation is to make cauliflower spiced rice. Whizz all the ingredients apart from the herbs and nuts in a blender and cook by tossing in hot oil. Serve as an alternative to rice.
A recipe from Delia Smith’s ” Summer Collection” 1993.