Buttermilk Chicken (4)

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.

Sausages with Parmesan Polenta (4)

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.

Duck Sours with Pommes Anna (2)

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.

Three Cheese Dauphinoise (4)

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.

Lamb with Feta (4)

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.

Sausages with Parsnips and Onions (4)

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.