A new recipe from Claire Thomson
Another very good savoury bread pudding from ” The Violet Bakery Cookbook” by Claire Ptak.
A delicious seasonal cake for autumn from Tamal Ray. If you like you can use frozen blackberries, or raspberries.
A great veggie traybake from Yotam Ottolenghi. If you like you could also use carrots and/ or parsnips, but keep the overall weight of the vegetables the same,
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.
An easy tart to make when you have wild blackberries to use. As well as having several bushes on my allotment ( not welcomed by the plot rep) I love foraging for these on my walks around the green spaces of Bristol. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak. Anything left over can be eaten cold the next day.
Delicious savoury scones to serve on their own or alongside soups or salad.They are best eaten on the day they are made, but you can make the dough and freeze the scones individually for up to a month if you like. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak.
Another recipe from Claire Ptak’s ” The Violet Bakery Cookbook”. The muffins are best eaten within a day of baking.
This recipe is from Claire Ptak’s “The Violet Bakery Cookbook”.
This fish pie from Emily Scott’s ” Sea and Shore” can also be frozen. Its good with smoked haddock or salmon, but white fish will also work well. Serve with some hot buttered peas.
An irresistible combination from ” Sea & Shore” by Emily Scott. Serve as a snack or light supper. You need a good quality strong cheddar- Keens is recommended if you can get it.
Another fish pie recipe from Nigel Slater. In my view fish pie is great winter comfort food so i am always looking out for new recipes.
An easy recipe from ” The Hidden Hut” by Simon Stallard.
Sticking with todays theme of things to do with leftover Turkey, here is a curry with thai influences from ” Gizzi’s Seasons Eating’s” by Gizzi Erskine.
