A simple seafood salad from Joe Trivelli, Head Chef at River Cafe.
A very good recipe for mature lamb from ” Alice’s Cook Book” by Alice Hart.
These delicious oily and garlicky clams are from ” Mezcla” by Ixta Belfrage. They can be served as a starter or a main. Instead of the chickpeas they can be tossed with pasta, or served with grilled bread or chips.
A special lasagne with Mexican and Brazilian influences from ” Mezcla” by Ixta Belfrage.
A good way with fresh apricots from ” Cook Simple” by Diana Henry. If you like you can replace the vanilla pod with the seeds from six cardamon pods and serve with Greek yoghurt drizzled with a little honey and scattered with pistachios . You can also swap the white wine with dry Marsala for another version.
A simple recipe for Hake from ” Butter” by James Martin.
A very good supper when comfort food is needed from Eleanor Steafel.
These clams can be served on their own or with spaghetti for a classic spaghetti vongole. The recipe is from ” Butter” by James Martin.
A popular way with scallops for very special occasions as its a bit of a palaver to make. It’s from from ” Butter” by James Martin. The salt baked celeriac is best made a day in advance and is very good served on its own as a vegetarian dish too.
A very good recipe from the South West of France from Diana Henry.
A recipe from ” Hook , Line and Sinker” bu Norfol chef Galton Blackiston.
Another dish from the recently published ” An A-z of Pasta” by Rachel Roddy.
A Greek recipe from Diana Henry. She recommends making the stew a couple of days in advance to allow the flavour to develop, then adding and cooking the pasta just before you eat it.
Delicious Scandinavian style meatballs from Eleanor Steafel. Serve with mash and pickles, or with fresh tagliatelle.
