Sausage Baps with Mustardy Apple Slaw (4)

An upmarket sausage bap from Georgina Hayden.

Baked Cod with Greek Potatoes (4)

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.

Sticky Five Spice Sausages with Cherries (4)

An easy traybake recipe for pork sausages from Ravinder Bhogal. Serve with rice or vegetables, or in hot dog rolls.

Chicken Tagine with Sweet Potatoes (4)

A delectable chicken tagine from ” Street Cafe Morocco” by Anissa Helou.

Hake with Clams, Chorizo and Manzanilla (4)

A favourite Spanish recipe which is perfect for sharing from Jose Pizarro.

Lentil and Tomato Soup (6)

A Indian recipe from ” New Covent Garden Book of Soups”.

Cheats’s Cassoulet (6-8)

A recipe i found in ” River Cottage Good Comfort” by Hugh Fearnley- Whittingstall. In this book he tweaks many favourite recipes to make them healthier for us.

Pigs in Blankets Tartiflette (4)

I saw this recipe from ” THe Pigs in Blankets Cookbook” from The Jolly Hog and could not resist it. Its great as a light supper as well as as a side for the festive season.

Broccoli Walnut Rarebit (2)

An easy and delicious vegetarian main from Abel & Cole ” How to Eat Brilliantly Every Day”.

Goat Cheese, Pear and Honey Tartine (2)

A winning recipe for a snack from ” Le Pain Quotidien Cookbook” by Alain Coumont and Jean Pierre Gabriel.

Cypriot Keftedes (6)

I was reminded how delicious these meatballs are on a recent visit to the island. I was served a very generous portion which I managed to devour in a restaurant in Platres. They are also very good served cold the following day. This recipe is from ” Home Food” by Olia Hercules.Serve with a salad or stuffed into a pitta with some shredded lettuce, ripe tomatoes , sliced red onions and green pepper, grated feta and tzatziki.

Beetroot Tops (4-6)

If you get fresh beetroot with the leaves still attached- or grow your own- then this is a very good way to use the leaves. They taste like chard, and if they look a little limp just pop them in some ice cold water for a few minutes to perk them up and then dry with a tea towel or kitchen paper. The recipe is from ” Summer Kitchens” by Olia Hercules.

Beetroot with Apple and Nuts (4)

A delicious, easy and refreshing salad from the Ukraine which I found in ” Summer Kitchens” by Olia Hercules.

Saffron, Potato and Barberry Kuku (4-6)

A baked version of this Persian dish from ” The Saffron Tales” by Yasmin Khan. You can make individual kukus in a muffin tin or make one large kuku to slice at the table. Serve warm or cold with some salad, salty Middle Eastern cucumber pickles and some bread.

Bacon, Red Pepper and Feta Frittata (6-8)

A very good frittata from ” Notes from a Small Kitchen Island” by Debora Robertson. The bacon can be smoked or unsmoked depending on your preference.

Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

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