Another fast supper from Nigel Slater. Serve with potatoes and a green salad.
A fantastic snack from ” Eat Drink Live” by Fran Warde. If you are not a fan of blue cheese you could use Mozzarella, Taleggio or soft goats cheese.
A lovely soup for supper from ” Taste” by Sybil Kapoor.
An Italian way with mushrooms from Nigella Lawson’s ” Nigellissima. Serve as a main course alongside a big bowlful of polenta or perhaps mash. You could also serve stirred through egg tagliatelle.
This is really a French recipe but it is from ” Rhodes Around Britain” by Gary Rhodes. It should be served with Garlic Toasts with Rouille. To make the garlic toast cut a french stick into 1 cm slices and spread with some garlic butter. Toast the slices then top with Rouille.
I prefer to roast or stir fry sprouts so they do not become soggy and waterlogged. They are good stir fried with diced pancetta and a splash of balsamic vinegar ,roasted in a dish with a little cream and topped with breadcrumbs or parmesan, or in this recipe with Chinese flavours from ” Flavour” by Vicky Bhogal.
This is from Delia Smith’s ” Summer Collection”.
A recipe from Nigella Lawson’s ” Simply Nigella”.
A seasonal twist on this classic dish from Thomasina Miers.
This makes a lovely vegetarian supper dish on its own but can also be served to accompany roat meat, chicken or fish. It’s from ” A Taste of Home” by Angela Hartnett.
This is from ” The Food and Wines of Spain” by Penelope Casas. Serve this with salad, accompanied by a dry white wine if you like.
This version is from Fay Maschler’s ” Eating In”. The original sweet and sour sauce originated in Hunnan, China and was a light vinegar and sugar mixture with little resemblance to the dish served in many Chinese restaurants today.
Nuts pair beautifully with the potatoes and cream in this seasonal recipe from Claire Thomson.
An easy recipe from Nigel Slater’s ” The 30 Minute Cook” . You can replace the chicken with duck breasts, squid or prawns if preferred.
An Italian recipe for Tuna from Rick Stein’s ” Seafood Odyssey”.