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.
Purple Sprouting Broccoli is probably my favourite vegetable and i buy it almost daily from my local greengrocers when it is in season. The best i have ever had came from a stall at Stoke Newington Farmers Market in London, and is definitely one of the things I miss about not living there so far. I have tried to grow it on my allotment but without much success so far. This is from ” River Cafe Cook Book Two”.
A lovely recipe from ” River Cafe Cook Book Two” for when small young courgettes are in season. It’s more colourful if you can get both yellow and green courgettes. It will serve four as a main or 6 as a starter,
A Sicilian recipe from Diana Henry.
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.
This is from ” River Cafe Cook Book Easy” by Rose Grey and Ruth Rogers.
Vegetables ” Trifolati” is a way of slicing and cooking with garlic, olive oil and parsley. Other ingredients such as wine, chillies or tomatoes are sometimes added. This is from ” River Cafe Two Easy”.
An easy recipe from ” River Cafe Two Easy” by Rose Gray and Ruth Rogers.
This is such a classic combination and I have cooked several versions. This is from ” River Cafe Two Easy” by Rose Gray and Ruth Rogers.
A simple dish of pasta with pecorino and Parmesan cheeses, from ” River Cafe Cook Book Easy” by Rose Gray and Ruth Rogers.
Another recipe from ” River Cafe Cook Book Easy” by Rose Gray and Ruth Rogers. Its a lovely soup for autumn especially if you can get some newly pressed olive oil to drizzle over.
A classic Italian soup recipe from ” River Cafe Cook Book Easy” by Rose Gray and Ruth Rogers. In summer you can replace the tinned tomatoes with 500g of skinned and seeded ripe fresh tomatoes.
I already have a version of Spaghetti Vesuvius on this site, but this version from Sophie Grigson’s ” Sunshine Food” is good when fresh tomatoes are in season. You want the ripest, fully flavoured tomatoes for this.
A simple Italian recipe from Rick Stein’s ” Seafood Odyssey”.