Fried Coconut Rice (4)

A Nigerian dish for special occasions from ” Hibiscus” by Lope Ariyo. It can be eaten on its own or paired with a poultry recipe. You can swap the green peppers for asparagus when in season if you like.

Prawn, Fennel and Tomato Pilaff (2)

An easy supper from Diana Henry

Spelt with Blackberries, Beetroot and Walnuts (6)

A delicious side with Georgian influences from Diana Henry.

Bacon and Egg Risotto (2)

A comforting and very moreish supper from ” Simple” by Diana Henry.If you don’t have any home made chicken stock you can use 500 ml ready made stock topped up with water. It will taste just as good I can assure you.

Bazargan (6-8)

A version of this Syrian cracked wheat and nut salad which I found in ” Tamasin’s Weekend Food” by Tamasin Day-Lewis. For a more elaborate dish see the Severnshed Bazargan recipe on this site. It’s best to make this a few hours before serving if you have time, so that the wheat fully absorbs the dressing.

Lemon Risotto (2)

A very good from ” Nigella Bites” by Nigella Lawson, although she credits it to renowned Italian foodwriter Anna del Conte writing in ” Secrets of an Italian Kitchen”.

Brown Rice Bibimbap

A traditional Korean dish from ” The Art of the Larder” by Claire Thomson.You can leave out the meat if you prefer.

Risotto Milanese (4)

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.