I very rarely eat beef, but when i do I usually cook Bavette which is affordable and delicious when quickly seared. This can be served as a starter or a main. Its from ” The Little Swedish Kitchen” by Rachel Khoo.
A vegetarian version of the Swedish classic Beef Lindstrom from ” The Little Swedish Kitchen” by Rachel Khoo. The patties can be served with salad leaves, or some sliced avocado and crumbled feta. They also make very good vegetarian burgers served in a bun with some crispy Cos lettuce.
A simple but wholesome recipe from ” The Little Swedish Kitchen ” by Rachel Khoo.
A rich and creamy burger from ” The Little Swedish Kitchen” by Rachel Khoo. THe burgers can be served in a brioche bun or , more traditionally, served with buttery mash, peas and lingonberry jam.
This Swedish favourite cake combines a soft tender crumb with a crisp chewy top. Its from Rachel Khoo’s ” The Little Swedish Kitchen”.
This recipe is from ” The Borough Market Cookbook” by Ed Smith.
A lovely supper for spring from Diana Henry.
This salad showcases Beetroot and can be varied through the season by using different types of beetroot and leaves. It’s from ” Butter” by James Martin.
This Syrian dish is delicious served rolled up in a flatbread with Biwaz. It’s from ” Sumac” by Anas Alassi.
A simple Onion and Parsley Salad from Syria, usually served with shawarma and Kebabs. It’s from ” Sumac” by Anas Atassi.
A popular Middle Eastern dish of spicy potatoes from ” Sumac” by Anas Atassi.
A recipe for slowly cooked cabbage from ” Scandinavian Comfort Food” by Trine Hahneman.
A Greek recipe from Skye Gyngell’s ” How I Cook”.
A light and gluten free pudding from Emily Scott which is very good served warm from the oven and accompanied by Creme Anglaise. It’s best to buy whole almonds and blitz them yourself as you will get a better texture in the cake.
A quick prawn curry from ” Mighty Spice Express Cookbook” by John Gregory Smith.