A pear and blue cheese salad from Nigel Slater. After adding the walnuts top the pan you shoul;d cook them only briefly- just enough to warm them. If you have walnut oil in the house use half olive oil and half walnut oil in the dressing.
This mash is full of flavour and can be served alongside some grilled tofu, halloumi, fish or chicken or as part of a selection of vegetable dishes. The recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage.
A favourite way to serve broccoli as a side or started from ” Ottolenghi Flavour” by Yotam Ottolenghi. Its best to use purple sprouting broccoli – if you use normal broccoli you need to blanch the florets in boiling water for 2-3 minutes then drain and dry them well before roasting. The mushroom ketchup is good spread on toast and will keep in a sealed jar in the fridge for up to a week so feel free to double the recipe.
Described as ” a plant based ragu to end all others ” I can assure you this vegan recipe will not disappoint. The ragu will keep in the fridge for up to 3 days, or in the freezer for a month. It can be served with pasta or polenta, or used as a base for lasagne or shepherds pie ( for the latter cook a bit less as it will cook more in the oven.) The recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage.
A very good way to serve courgettes from ” Ottolenghi Flavour ” by Yotam Ottolenghi and Ixta Belfrage. They can be served as a side dish or as part of a mezze. They are very good hot but even better after 15 minutes or so or at room temperature as the flavours have a chance to meld.
An easy squash mash which can be served warm as a side dish or as a dip at room temoerature served with bread and olive oil. Other varieties of squash such as Kabocha or Crown Prince will work equally well. The dish can be made the day before and gently heated. The recipe is from Esme Howarth and I found it in ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage.
I always look forward to eating the first Jersey Royals of the season, however eexpensive they are. This recipe is from ” The 30 Minute Cook” by Nigel Slater.
We love to eat frittata and I am always delighted when I get a recipe for a new version. This is from the recently published ” One Pan Beans” by Claire Thomson. This chef and food writer lives very near to me and we share the same local shops on our doorstep. I eagerly await every new publication and am slowly but steadily cooking my way through her books. I think the latest count is 11. She also now has her own recipe website named after her first book 5 Oclock Apron.
A delicious supper for autumn and winter from Thomasina Miers. As an alternative to quail you could use pheasant, partridge, chicken or guinea fowl depending on their availability. The birds need to be marinaded for at least four hours.
