This recipe uses a variety of pesto from the lonely southern Italian island of Pantelleria that makes full use of its bounty of capers. Its from Rachel Roddy.
This mash is full of flavour and can be served alongside some grilled tofu, halloumi, fish or chicken or as part of a selection of vegetable dishes. The recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage.
A very good way to serve courgettes from ” Ottolenghi Flavour ” by Yotam Ottolenghi and Ixta Belfrage. They can be served as a side dish or as part of a mezze. They are very good hot but even better after 15 minutes or so or at room temperature as the flavours have a chance to meld.
An easy squash mash which can be served warm as a side dish or as a dip at room temoerature served with bread and olive oil. Other varieties of squash such as Kabocha or Crown Prince will work equally well. The dish can be made the day before and gently heated. The recipe is from Esme Howarth and I found it in ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage.
A delicious supper for autumn and winter from Thomasina Miers. As an alternative to quail you could use pheasant, partridge, chicken or guinea fowl depending on their availability. The birds need to be marinaded for at least four hours.
