This is from ” A Taste of Home” by Angela Hartnett. She got it from the chef at the York and Albany Hotel in Camden, London and says it is one of the best risottos she has ever tasted. And I am happy to take her word for it.
A recipe from Rosamund Grant’s ” Caribbean and African Cookery”. Many years ago she provided the catering for a Prince (RIP) tour and this dish was often requested, hence the name. Serve with rice or cornbread.
A French way with sausages from Diana Henry.It’s good served with cabbage on the side.
A favourite recipe from ” The Food and Wines of Spain ” by Penelope Casas,
A Spanish way with potatoes from ” Traditional Spanish Cooking” by Janet Mendel.
A great combination for pasta from ” Jamie’s Italy” by Jamie Oliver.
Mediterranean bluefin tuna is in season between mid June and mid August. This is a lovely way to cook it from ” River Cafe Cook Book Two”. It should be served hot with a wedge of lemon and a sauce.
This mussel soup from Puglia is typical of the southern Italian style of cooking and is a favourite from ” The River Cafe Cook Book”.
A soup from the Ligurian coast of Italy which can be found in ” The River Cafe Cook Book” by Rose Gray and Ruth Rogers. Unusually for an Italian fish soup it contains no tomatoes.
An easy recipe from ” River Cafe Two Easy” by Rose Gray and Ruth Rogers.
This weekend I am working my way through posting all the remaining River Cafe recipes I have enjoyed over the years so far. Here is another one from ” River Cafe Two Easy” by Rose Grey and Ruth Rogers. Looking through this cookbook i can see several more vegetarian pasta dishes i must try soon so look out for these.
This is another seafood pasta recipe from “River Cafe Two Easy” by Rose Gray and Ruth Rogers. You can use other short pasta if you cannot find Ditaloni.
A quick and easy recipe for Duck from Sophie Grigson’s ” Meat Course”.
Another Spanish recipe for stuffed crab and one I frequently return to. This is from ” The Food and Wines of Spain” by Penelope Casas, a book that will never leave my collection.
A recipe from ” Bocca” by Jacob Kennedy.