A savoury french toast from ” At My Table” by Nigella Lawson. Serve for brunch or a quick supper.
A gently spiced rich and moreish cake from Dan Lepard. If you like you can spoon a little extra honey over the cake while its fot out of the oven.
A seasonal soup from ” The Weekend Cook” by Angela Hartnett.
A delicious brunch or starter from ” The Weekend Cook” by Angela Hartnettl. Serve with plenty of hot buttered toast.
Both a comforting supper and a storecupboard standby from ” Nigella Bites” by Nigella Lawson. They are good served with frozen peas and tomato ketchup, or perhaps mango chutney which I can enjoy with anything.
An easy muffin recipe from ” Nigella Bites” by Nigella Lawson. Split them while still warm and smear with unsalted butter, adding marmalade, jam or honey if you like.
A favourite recipe from Yotam Ottolenghi’s ” Simple”.
A delicious green savoury cake from Bill Grainger’s ” Easy”.
A winning combination from ” Basque” by Jose Pizarro.
These are great for snacks , lunchboxes and picnics. The recipe is from ” Home Food” by Olia Hercules.
A version of Sernyk, a traditional cheesecake eaten across poland and Ukraine, which i found in ” Summer KItchens” by Olia Hercules.
Another favourite Armenian side dish from ” Home Food” by Olia Hercules. If fresh beans are not available you can use frozen. You can also poach some eggs in the dish to serve as a brunch or supper. You can serve with fresh bread or flatbreads. If you have leftover beans you can reheat the next day and whisk through some beaten raw eggs to make a version of scrambled eggs.
I recently spent a week in Armenia and was pleasantly surprised by the food there- especially when eating in family ” restaurants” in local villages. I came home seeking out Armenian recipes so i could try more of their food back in the UK. This is from ” Home Food” by Olia Hercules.
A seasonal recipe from Anna Higham. You can use any soft fruit including tayberries , jostaberries and mulberries if you can find them.
An easy and comforting pasta bake based on a Scandinavian recipe. Its from Tom Kitchin and I found it in ” Chefs at Home”.