Souffle without the height from Claire Thomson’s ” Home Cookery Year”.Serve with a green salad dressed in a good vinaigrette.
An Anglo- Indian dish (which i could very happily eat for breakfast, lunch or supper) from Julie Sahni’s ” Introduction to Indian Cooking”.
A greek dish of pasta, meat, tomato and cheese . This version is from Corfu and can be found in Rick Stein’s ” Mediterranean Escapes”. Serve with a green salad, some crusty bread and a robust red wine if you do.
This is from ” The Independent Cook” by Jeremy Round.
A Spanish way with potatoes from ” Traditional Spanish Cooking” by Janet Mendel.
Park Farm in Kelston is the home of the Bath Soft Cheese Company and I will always call in there- usually for an ice cream- if walking in the area. This recipe uese the lovely cheeses they make which you can buy there and in local farmers markets. I found the recipe in ” The Bristol and Bath Cookbook”
A recipe from ” Fish” by Sophie Grigson and William Black.
This is from ” The 30 Minute Cook” by Nigel Slater.
A dish from “Jamie Cooks Italy” which makes a great vegetarian main course.
A seasonal crumble from Nigel Slater best served with some good double cream.
A quick and simple Italian apple cake from ” Twelve: A Tuscan Cookbook” by Tessa Kiros. Its best made on the day you want to eat it as it does not keep well. If you like you can add a couple of Tablespoons of Vin Santo or another liquer to the batter. Serve on its own or with fresh whipped cream.
My favourite version of this english classic from Nigel Slater’s ” Real Food”. Serve with plenty of onion gravy.
This is Nigel Slater’s recipe from ” Tender Volume 2″. In this version the fruit is caramalized with the butter and sugar first to give a nice toffee flavour to the apples.
This rich and slightly boozy crumble is from Nigel Slater’s ” Tender Volime 2″. Serve with thick, preferably unpasteurised, cream.
A perfect combination from ” Moro:the Cookbook” by Sam and Sam Clark. It is nice served with some roughly broken Crispbread and a green salad. You could also add a few drops of pomegranate molasses at the end and serve with a rocket or watercress salad with Pomegranate Molasses Dressing and a few Pomegranate seeds sprinkled over.