A comforting Vegetarian supper from ” Cook as You Are” by Ruby Tandoh. Serve with some steamed rice, tortillas or jacket potatoes, along with a dollop of soured cream or yoghurt.
A lovely recipe for new season lamb from ” Sea & Shore” by Emily Scott. Serve with some purple sprouting or tenderstem broccoli and accompany with some redcurrant jelly or mint sauce.
A recipe from Stephen Harris, chef/ owner of the Sportsman pub in Seasalter. The list of ingredients is long but do not be deterred- it is well worth it. You could serve some spicy baked beans as an alternative to coleslaw in the cooler months.
A delicious recipe from Nigel Slater. You can replace the kefir with buttermilk if you prefer. Leftovers are very good cold too. If you can, start preparing the day before and let the chicken marinade overnight.
