A very good storecupboard standby supper from ” Veggie Family Cook Book” by Claire Thomson. Sauerkraut is fermented cabbage and it is now widely recognised that fermented foods can play an important role in supporting gut health.
Aquacotta is a simple but classic Italian soup from the Maremma coastal region of Tuscany. I found this version in Claire Thomson’s “Veggie Family Cook Book “.
I have been revisiting some of my older recipe books and came across this simple but satisfying recipe for cod which I used to cook regularly. It’s from ” Good Tempered Food” by Tamasin Day-Lewis. Its very good served with a posh version of mushy peas.
I love foraging for wild garlic on my local walks and am always looking for new ways to use it. This green and cheesy pasta from Thomasina Miers is also a great way to use up odds and ends of different cheeses- the more variety the better. If you like crisp pancetta or melted anchovies can be added to the sauce. If wild garlic is hard to find then bulb garlic can be used instead and wilted spinach or kale added for colour.
A spicy, creamy, comforting soup from Egypt which I found in ” Med” by Claudia Roden. If you like you can serve with a caramalised onion garnish. Instructions for this are at the end of the recipe.
A delicious vegetarian supper from ” Med” by Claudia Roden. If you like it can be made in advance, but the asparagus should be cooked at the last minute.
These Cheesy Curried Beans from Yotam Ottolenghi make a quick and easy brunch, lunch or supper . They arebest made with jarred beans but you can also use a tin. A 400g tin gives about 300g beans, so I increase the cream and cheese to take this into account. You could add extra spicing if you like.
