A favourite way with Polenta from Yotam Ottolenghi.
These muffins are from ” Cook in Boots” by Ravinder Bhogal and can be served hot or cold.
I love foraging for wild garlic on my local walks and am always looking for new ways to use it. This green and cheesy pasta from Thomasina Miers is also a great way to use up odds and ends of different cheeses- the more variety the better. If you like crisp pancetta or melted anchovies can be added to the sauce. If wild garlic is hard to find then bulb garlic can be used instead and wilted spinach or kale added for colour.
Another favourite dish from “Kricket” by Will Bowlby. It takes a bit of preparation because of all the different components, so allow plenty of time.
This is more substantial than a soup and makes a filling lunch or supper served with some fresh bread. The recipe is from ” The Hidden Hut” by Simon Stallard.
A recipe from ” The Hidden Hut” by Simon Stallard. Its good to make this in winter in the UK when crabs are usually both cheaper to buy and richer in the brown meat which makes this dish rich and flavoursome. Two whole crabs will give you about the right amount of crabmeat for this dish.
This recipe from “Ammu” by Asma Khan can be served on its own or be accompanied by some Hakka Chow. It’s from Tangra, the Chinatown in Calcutta.
A warming, hearty and seasonal gratin from Yotam Ottolenghi. You can vary the vegetables using the same total weight, but these work very well together. Cut the vegetables into 2mm thick slices, using a mandolin if you need to.
A gently spiced rich and moreish cake from Dan Lepard. If you like you can spoon a little extra honey over the cake while its fot out of the oven.
A great combination to which I found in ” Pieminister” by Tristan Hogg and Jon Simon. For a quicker version just buy a bottle of mulled wine.
Another version of Macaroni Cheese from ” The Seafood Shack” by Kirstie Scobie and Fenella Renwick.
A luxurious version of Macaroni cheese from ” The Seafood Shack ” by Kirstie Scobie and Fenella Renwick. I visited Ullapool in the 1980s but this makes me want to return to try out the original version and other good things this restaurant serves.
A new version of Toad in the Hole with a nod to Thanksgiving from ” The Christmas Chronicles” by Nigel Slater.
A very good chicken pie from ” The Weekend Cook” by Angela Hartnett. If you have some good bacon or pancetta then throw this in too. Serve with boiled frozen peas.
A seasonal vegetarian tart from Diana Henry.
