A summer favourite from Claire Thomson’s ” Home Cookery Year”. It is best served warm rather than piping hot. Serve with a green salad. You can use the same method and switch around the summer vegetables- baked cherry tomatoes, fried squash or blanched broad or green beans will all work well.
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Cheesy Polenta with Spiced Prawns (4-6)
French Ham and Tomato Macaroni Cheese (4-6)
Chard with Cream and Nutmeg (2-4)
Mushroom and Lentil Shepherds Pie (6)
Cod, Smoked Haddock and Romanesco Bake (4)
Fettucine with Goat Cheese Pesto and Roast Tomatoes (4)
Greek Baked Chicken in Yoghurt (4)
Pappardelle with Ligurian Walnut Sauce (4)
Pasta with Cavolo and Chickpeas(4)
Cauliflower Soup with Sage and Walnut (4)
Ham, Cheese and Leek Scones (12)
More delicious scones from Claire Ptak’s ” The Violet Bakery Cookbook”. When I lived in London I used to love visiting her stall in Broadway Market on a Saturday morning to pick up some naughty but nice treats. You can also make the scones in advance, then freeze and bake as and when needed. The dough will keep in the freezer for up to a month.