As many of you will already know I am a great fan of the Brussels sprout. Sadly, so many have been put off these tasty vegetables having been served them boiled almost to a mush in their childhood. Now, a sprout is OK boiled ( briefly) , but I think it is far better fried or roasted. This is a great way to serve them from ” Dinner” by Meera Sodha.
A favourite way to use these lettuces from ” Roast Chicken and Other Stories: Second Helpings ” by Simon Hopkinson. He says that these are very good served with the gentler flavoured game birds such as partridge or pheasants.
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.
Kuku is the term used in Persia for egg based frittata type dishes and there are several versions to try. They make a very good picnic dish and can be served hot, warm or at room temperature. I used yellow courgettes in the version in the picture. 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.
A quick and delicious vegetarian supper from ” Dominique’s Kitchen” by Dominique Woolf. If you are not able to get hold of any shitake mushrooms then chestnut mushrooms make a very good substitute.
