A vegetarian main for those cooler nights from Rachel Roddy.
This is Debora Robertsons very good recipe for this traditional cake or dessert from Brittany.
A comforting vegetarian supper or side dish from Ravinder Bhogal. Serve some salad alongside if it’s the main dish.
A favourite recipe from ” Lidgate’s The Meat Cookbook” by Danny Lidgate and Hattie Ellis.
A schnitzel recipe which I found in ” Polska” by Zuza Zak.
This is a popular street food found everywhere in Nepal. It is a direct influence from the Indo- Chinese borders of the country and is usually served with Chow Mein and perhaps Hot and Sour Soup. This version is from ” Ayla” by Santosh Shah.
An easy and delicious traybake from Jane Hornby which I found on BBC Good Food. I made it for a cake stall at my Community Orchard Open Day earlier this month and many people complemented it. The version shown in the picture is not iced as it was a hot day!
I am a huge fan of beetroot and always looking for new ways to prepare it. It is said to be good for the heart and the liver too. This recipe is from ” Polska” by Zuzu Zak.
An easy and typical dish from Poland which I found in ” Polska” by Zuza Zak.In the cooler months she suggests serving with mashed potato and Beetroot Puree. In summer local asparagus and some new potatoes with dill.
A most delicious version of macaroni cheese from Diana Henry. It makes a little crabmeat go a long way, and will become my go to version of this dish.
Another recipe from ” Home Cookery Year” by Claire Thomson. It is very good serve with some vegetarian or meat sausages.
These smoky and spicy fritters are from ” Cook as You Are ” by Ruby Tandoh. They make an easy lunch or breakfast dish and are loosely based on Jamaican salt cod fitters. Serve with a dressed green salad.
A very good cornbread muffin from ” Cook as You Are” by Ruby Tandoh.
This Swedish favourite cake combines a soft tender crumb with a crisp chewy top. Its from Rachel Khoo’s ” The Little Swedish Kitchen”.
A delicious vegetarian pie from ” The Little Swedish Kitchen” by Rachel Khoo.