A delicious vegetarian supper from ” Med” by Claudia Roden. If you like it can be made in advance, but the asparagus should be cooked at the last minute.
A very good risotto from Diana Henry which I found in ” Roast Figs Sugar Snow “.
A new favourite from ” The Weekend Cook” by Angela Hartnett. You need to use good sausages- ideally spicy Italian Sausages with fennel and chilli which can be bought in some supermarkets and Italian delicatessens. You can replace the peas with broad beans or leeks if you like.
Another very good risotto from ” A Taste of Home” by Angela Hartnett.
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.
An easy supper from Diana Henry
A delicious side with Georgian influences from Diana Henry.
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.
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.
A very good risotto from ” Nigella Bites” by Nigella Lawson, although she credits it to renowned Italian foodwriter Anna del Conte writing in ” Secrets of an Italian Kitchen”.
A traditional Korean dish from ” The Art of the Larder” by Claire Thomson.You can leave out the meat if you prefer.
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.
A variation of kedgeree using salmon and south east asian spices which i found in “Nigella Bites” by Nigella Lawson.
Another favourite way with crab from ” Nigellissima” by Nigella Lawson.
A delicious supper from Nigel Slater.