A risotto with goats cheese from Lindsay Bareham’s ” One Pot Wonders”.
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”
This version is from Fay Maschler’s ” Eating In”.
A dish from Jamie Oliver’s ” The Naked Chef”.
An old favourite from ” The Food and Wines of Spain” by Penelope Casas.
This recipe is from ” The River Cafe Classic Italian Cookbook” by Rose Gray and Ruth Rogers.
A Korean recipe from Madhur Jaffrey’s ” Far Eastern Cookery”.
A middle eastern pilaf that uses leftover lamb from Tom Hunt’s ” The Natural Cook”.
A delicious supper that only takes a few minutes to prepare from ” Cook” by Thomasina Miers. Vacherin cheese is seasonal and only available from late November to mid February making this a lovely supper for winter nights. Serve with a crisp green salad and ripe pears, apples and walnuts to eat between mouthfuls of cheese.
Another lovely salad from ” Cook” by Thomasina Miers.
I make this Salsa Verde to go with Courgette Frittata but it also goes well with grilled or steamed vegetables or on fresh or toasted bread. Vary the herbs according to what is in season, and adjust the tartness and flavourings to complement the dish you are serving it with. It is from ” The Green’s Cook Book” by Deborah Madison and Edward Espe Brown.
Poultry or meat dishes cooked with fruit are commonly found in the Spanish speaking islands of the Caribbean and indeed throughout Latin America. This practice originated in the Middle East, then spread to Spain when the Moors occupied the Iberian Peninsula. This is from Antigua and can be found in ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.
A quick, healthy and nutritious dish from Tana Ramsay’s ” Home Made”.
A summer pasta dish from ” River Cafe Cook Book Easy” by Rose Gray and Ruth Rogers. Use the ripest tomatoes and the finest green beans you can find.
A favourite Parsee snack from Manju Malhi’s ” India with Passion”