A favourite way with venison in autumn from ” Comfort & Spice” by Niamh Shields. The sauce with need adjusting to your preference depending on the sweetness of the blackberries, the richness of the stock and your choice of wine. Use a good quality balsamic vinegar if you can. Serve with mashed potatoes.
Duck eggs are rich and creamy, and make the best scrambled eggs. This can be served for breakfast or brunch, or even for a light evening meal. The recipe is from ” Sirocco” by Sabrina Ghayour.
A tasty, quick ands easy supper. If you can, use tinned Spanish tuna, but any tinned tuna in olive oil will work. The recipe is from ” Lobster and Chips ” by Trish Hilferty- one of my favourite books on fish cookery over many years. Make sure you have some tomato ketchup to offer alongside.
As my husband is vegetarian I cook with eggs quite a lot and am always on the lookout for new recipes. This scrumptious riff on Menemen is an all in one pan dish that I found in the excellent vegetarian Turkish cook book ” Sebze” by Ozlem Warren.
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.
I found this recipe for Tuna in ” Lobster & Chips” by Trish Hilferty, one of my go to fish cookbooks. She inherited it from Tom Norrington Davis and they both worked at the renowned Eagle in London. You need to use really fesh tuna and waxy potatoes such as Charlotte. The tuna could be replaced with swordfish or other robust meaty fish. The tuna will be medium rare which is the best way to eat it, but if you prefer cook it for a little longer.
An early summer favourite from ” Lobster and Chips” by Trish Hilferty. The first wild salmon usually becomes available in early June, briefly overlapping with the time of year when smaller Jersey Royals are still available. Sea Trout or organic salmon can be used as an alternative, but I urge you not to use farmed salmon.
Simple grilled prawns from award winning Ho Chi Minh City chef Quach Thien Tuong. I found the recipe in ” Street Cafe Vietnam” by Annabel Jackson. Use the freshest prawns you can find, and add a spoonful of water if you find that the dip is too tart for your taste.
A fragrant and colourful lentil salad which will serve two to three as a main course or four to six as part of a mezze. The recipe is from one of my books of Palestinian recipes, ” Zaitoun” by Yasmin Khan. The cheese can be left out for a Vegan version .
A hearty vegetarian soup from Tajikstan which I found in ” Samarkand” by Caroline Eden and Eleanor Ford. As an alternative to the herb paste you can add a dollop of herbed Suzma or you can just stir in some chopped greens for the final 5 minutes of cooking.
