A version of this classic French dish from ” North Atlantic Seafood” by Alan Davidson.
This recipe from Rachel Roddy could be served with drinks, as a starter or as part of a spread.
An easy but full of flavour supper dish from ” Chilli Notes” by Thomasina Miers.
A delicious recipe for a family meal from ” The Weekend Cook” by Angela Hartnett. If you like you can add some diced potatoes to the roasting tin 40 minutes before the end of the cooking time, letting them roast in the lamb fat and juices. You could make a ratatouille to serve alongside, or cauliflower cheese or a simple fresh green salad.
A recipe i found in ” River Cottage Good Comfort” by Hugh Fearnley- Whittingstall. In this book he tweaks many favourite recipes to make them healthier for us.
I saw this recipe from ” THe Pigs in Blankets Cookbook” from The Jolly Hog and could not resist it. Its great as a light supper as well as as a side for the festive season.
Between 1979 and 1981 between university and travelling I spent a few months on and off waitressing in the newly opened Woods Restaurant in Bath . It quickly became one of Bath’s go to restaurants and local celebrities like Peter Gabriel were regular visitors. Its still going today and still fun by the lovely David and Claude. I must pop in and say hello one day!. While I was working there the chef was a woman called Sharon and this is one of her dishes that always impressed.
A version from Felicity Cloake’s ” perfect” series in The Guardian.
A new vegetarian recipe from Thomasina Miers which you can dress up or down as you please.
Another very good risotto from ” A Taste of Home” by Angela Hartnett.
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.