Many Mediterranean countries have a version of this salad which is ideal for the hot summer months. This version, known as Tonno e Fagioli, is from Sardinia . I found it in ” Gino’s Italian Escapes” by Gino D’Acampo. Serve with crusty bread.
Another easy recipe from ” River Cafe 30″ by Ruth Rogers and Rose Gray. I love the simplicity of many of their recipes – just a few ingredients and easy cooking methods. This could be served with some mashed potatoes and green vegetables.
An easy recipe from ” River Cafe 30″ by Ruth Rogers and Rose Gray.
A recipe for slow roasted tomatoes from ” River Cafe 30″ by Ruth Rogers and Rose Gray.
Another simple seasonal side dish from ” River Cafe 30″ by Ruth Rogers and Rose Gray.
Another very good recipe from ” River Cafe 30″ by Rose Rogers and Ruth Gray.
You can never have enough recipes for fresh beetroot which is also very good for you. This is from ” River Cafe 30″ by Rose Rogers and Ruth Gray.
A simple Italian recipe for lamb from ” Cook Simple” by Diana Henry. Serve with some roast tomatoes and a green salad.
A hearty Italian supper from ” Cook Simple” by Diana Henry.
Rachel Roddy’s recipe from ” Two KItchens”.
A recipe from Messina, Sicily, which I found in Rachel Roddy’s ” Two Kitchen’s” . It is traditionally made with swordfish but cod, bream and hake also work well. Serve with bread to mop up the juices , or with rice, couscous or plain boiled potatoes.
Rachel Roddy’s recipe for these delicious tender Italian meatballs.
Another very good vegetable bake from Rachel Roddy.
This Italian recipe for courgettes ( Zucchini alla Scapece) can be served as an antipasti or would go well alongside fish. Its best to make them 24 hours in advance to allow them plenty of time to marinate, but at a push a couple of hours will suffice. This version is from Rachel Roddy.
I have only recently started cooking risottos but now realise there is nothing to be afraid of- stirring slowly can be a contemplative process, especially with a glass of wine to sip alongside as you do so. This easy version is from ” The Art of the Larder” by Claire Thomson, my local but increasingly well known chef and food writer. You need good quality stock.