A Roman recipe from Rachel Roddy, best made with fresh sheets of egg lasagne cut into small squares or random shapes. You can of course make uyour own pasta but for me that means too much effort.
An easy and delicious side from ” Zaika” by Romy Gill.
These vegetables from Nigella Lawson’s ” Nigellissima” could also be used as a sauce for pasta or in a pasta and vegetable soup if you have leftovers. You could leave out the bacon but if you do use a couple more tablespoons of garlic oil, and extra chopped shallot and some veg bouillon powder for more flavouring.
A recipe from Angela Hartnett.
This is from Ken Hom’s ” Quick and Easy Chinese Cookery”.
A lovely recipe from Jenny Linford’s ” The London Cookbook” to make when asparagus is in season.
This is from ” The Five O’clock Apron” , the first book by Bristol based chef and food writer Claire Thomson. With this book her aim was ” to inspire parents stuck in a teatime rut” by ” preparing healthy fun and flavoursome food”. This recipe certainly hits the spot.
A recipe from Nigel Slater. He suggests as a variation tearing and folding in some mozzarella or burrata at the very last minute. And you could always use ready made fresh pesto to speed things up.
Another recipe for using fresh peas from Sybil Kapoor’s ” Modern British Food”. The juices from the peas make a gravy for the duck, and i would serve with some new potatoes. or possibly mash.
A beautiful cold soup for a hot day from Sybil Kapoor’s ” Modern British Food”.
This easy vegetarian curry is from Claire Thomson’s ” New Kitchen Basics”. Serve with Naan or to accompany other curries. You can substitute cooked potatoes for the paneer as a variation.
An easy supper from Nigella Lawson which i like to accompany with some mango chutney and a green salad.
A classic Spanish recipe from Moro. If you are using fresh peas you can add the pods to the stock for extra flavour.