A delicious and healthy recipe from Romilly Newman.
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 savoury beetroot bread from Yotam Ottolenghi to serve spread with lots of salted butter. It will keep for a week in an airtight container.
A lighter version of mash which goes well with oily fish or steamed vegetables from Yotam Ottolenghi.
A recipe from Yotam Ottolenghi to serve as a main course with a crisp salad.
A recipe from Henrietta Inman.
I recently visited the north of Italy where i returned to the same restaurant in Stresa on Lake Maggiore three times . Their seasonal special, home made sausages with chestnuts and polenta, was so tasty I had it twice. I haven’t been able to find a recipe for that dish, but this dish from ” Rick Stein’s Food Heroes” is a good second best. If you cannot get hold of Luganega sausages in your local Italian deli then any Italian sausages flavoured with garlic and fennel will do.
Another recipe from Claire Thomson’s ” Home Cookery Year” which was so good i cooked the same again for myself the next day. The Pommes Anna would go with other recipes too, and this is an easy way to make them in the oven rather than on the hob.
The picture says it all. Decadent comfort food from Claire Thomson’s “New Kitchen Basics”. Sometimes you just have to forget about the calories. To be honest it was tough not to eat it all between two of us in one sitting but we managed to restrain ourselves and save half for the next day.
An easy recipe from Jill Dupleix’s ” Good Cooking”.
A spring soup from chef and food writer Claire Thompson who is another Bishopston resident and who shares my love for good food and Pawson’s Greengrocers!
I am not vegetarian but eat meat very rarely these days- probably no more than once or twice a month. When i do, i am often cooking for one as my husband is vegetarian, so i like dishes that can be easily scaled down. Here’s a Greek way with lamb from Jill Dupleix.
This is from Hugh Fearnley- Whittinstall’s ” Three Good Things”. I like to make it with Pork and Apple Sausages but any good quality pork sausage will do very nicely. You can swap the parsnips for potatoes- waxy varieties like Pink Fir Apple or Charlotte work well roasted whole in their skins.