A divine combination of soft, sweated leeks, melted cheese and crusty bread from ” Hugh’s Three Good Things” by Hugh Fearnley Whittingstall. If you like you could add a smear of mustard to the toast or add a few thyme leaves to the leeks while they sweat. You can also use finely sliced red onions instead of the leeks, sweating them gently in butter for at least 20 minutes. Lightly fried mushrooms also work well instead of, or in addition to, the leeks.
A recipe which takes mushrooms on toast ” to the next level” from Matt Tebbutt.
A favourite supper from ” The Modern Italian Cook” by Joe Trivelli.
A one dish recipe from ” Mob Veggie” by Ben Lebus.
A favourite Spanish soup from ” Cook “, the first recipe book by Thomasina Miers which I bought in 2007 and which i think is now out of print. If your guests are squeamish about runny eggs poach the eggs in the soup or separately before serving , but the Spanish would never do this!
A classic pairing to serve for brunch or as a snack. The recipe is from “Le Pain Quotidien Cookbook” by Alain Gourmont and Jean- Pierre Gabriel.
A winning recipe for a snack from ” Le Pain Quotidien Cookbook” by Alain Coumont and Jean Pierre Gabriel.
A snack to enjoy for breakfast, lunch or supper from Claire Ptak’s ” The Violet Bakery Cookbook”.
I recently had some of the best fresh crab i had eaten in Bridlington, Yorkshire but Cornish crab is equally good. Fresh crab is at its very best from April to October and this recipe from ” Sea and Shore” by Emily Scott is a simple but delicious way to serve it.
An easy recipe from ” The Hidden Hut” by Simon Stallard.
This tangy jam from Yotam Ottolenghi goes well with pork, duck or lamb and could also be served with a cheeseboard. This recipe is for a delicious cheese toastie. It will make a 300g jar of the jam which will keep in the fridge for up to 2 weeks.
A soft creamy pate which is delicious on toast or crusty bread from Nigel Slater.
A recipe from Damien Clisby of Petersham Nurseries.
A favourite version of this soup from “Tender:Volume1” by Nigel Slater.
A fishy bake from Yotam Ottolenghi.
