Pumpkin Stew with Sour Cream (4)

A warming stew for the cooler months from Nigel Slater.

Sausage and Bacon Frikadeller (4)

Meatballs with a mustard and cream sauce from Nigel Slater.

Lamb Meatballs with Peas (4)

Delicious Scandinavian style meatballs from Eleanor Steafel. Serve with mash and pickles, or with fresh tagliatelle.

Swede with Clotted Cream and Parsley (4)

An old fashioned but delicious side from Alex Bluett of Friska. Swede is an often underrated vegetable, and is also very good roasted,

Leek and Spinach Sabzi (6)

These persian omelettes are known as Kuku or Kookoo and would usually be baked in the oven. They are traditionally served at New Year and you can use any herbs you like in addition to parsley. The recipe is from ” A New Book of Middle Eastern Food” by Claudia Roden which remains one of my go to cook books, even after all these years.

Wild Mushroom Pilaf (4)

A rich pilaf from Thomasina Miers.

Cheese, Spinach and Rye Tart (6)

A Nordic inspired recipe from Diana Henry.

Lamb and Quince Tagine with Yoghurt (6-8)

A recipe from Californian cook Samin Nosrat. Serve with steamed couscous and some roasted squash or other vegetables.

Roast Squash with Bulgur and Feta (4-6)

A new vegetarian recipe from Diana Henry. If you do not have barberries you can use dried sour cherries or cranberries as an alternative.

Parsnip, Blue Cheese and Thyme Risotto (4-6)

A rich and creamy risotto for the cooler months from Thomasina Miers.

Smoked Haddock and Mushroom Pie (6)

In my view you can never have enough recipes for a good fish pie. This one is from Nigel Slater.

Potato, Haddock and Clam Soup (6)

A recipe from Nigel Slater which he describes as a version of bouillabaisse for northern seas.

Sausages with Cheese Mash (3)

More comfort food for the colder months from Nigel Slater.

Aubergine with Chickpeas (4)

A vegetarian recipe from Nigel Slater which is even better if left overnight. Serve with some steamed rice.

Cauliflower and Pear Bake (4-6)

A recipe from Israel to serve as a main with salad or to accompany roasts or kebabs. In 1980 I spent four months volunteering on Kibbutz Eynat in Petah Tikva near Tel Aviv. I mostly worked in the restaurant ( three shifts…) or bakery( nights) but they also grew cotton besides the runway at Tel Aviv airport. Volunteers were not meant to work there but we did, and it was my favourite job as we completed work by late morning leaving the rest of the day free. It involved a 5 am start and drive to the airport , then after a couple of hours we would take a breakfast break. We would finish by 11am because after that it was to too hot. Back to the kibbutz for lunch and an afternoon spent lounging by the pool.

The recipe is from ” Vegetarian Dishes from the Middle East” by Arto Der Haroutunian.

Sue's Recipes and Other Stories

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