A jazzed up version of cheese on toast from ” Caravan : Dining All Day” by Miles Kirby, Laura Harper-Hinton and Chris Ammermann. The jam can be made up to three weeks in advance and stored in the fridge, making this easy to make on the day. Use a good sourdough bread and flavourful cheddar.
A favourite salad recipe from ” Simple Food” by Jill Dupleix. Really its a posh salad Niciose by another name, but she suggests variations using chicken, beans and tomato or aspagagus, avocado and ham. In the version in the picture I used salad leaves instead of rocket, small cherry tomatoes and omitted the anchovies- the message being adapt to use what you have.
This salad can be served on its own as a main course but also goes well with pan fried halloumi, or with fish or chicken for flexitarians. Its from ” Flavour” by Sabrina Ghayour.
This is Yotam Ottolenghi’s version of this classic chicken dish from ” Simple”. Its very easy to prepare but the chicken needs to be marinaded at least one day in advance and preferably two.
A version of this Greek favourite from Georgina Hayden and great when you have a glut of tomatoes. Its good served as a brunch with pitta bread or toast, but can also be served as part of a larger spread.
A recipe for the cherry season from Nigel Slater. You can use leftover roast chicken if you have some but keep the pieces as large and juicy as possible.
