A very good one pot supper from ” Sea & Shore” by Emily Scott. It tastes even better the next day, and if you like you can grate cheese over the top and put under the grill before serving.
This recipe from Diana Henry makes a delicious vegetarian meal and the mash is so delicious you will want to serve it with other dishes too, again and again.
A delicious way to cook pumpkin or squash from ” The Rangoon Sisters” by Amy and Emily Chung. You can replace the pumpkin with butternut squash or other squashes.It can be kept in a container in the fridge for up to four days or frozen for up to three months.
