A recipe for autumn fro Sophie Grigson’s ” Meat Course”. Serve with mashed or jacket potatoes.
A delicious dessert from Sophie Grigson’s ” Taste of the Times”.
A recipe from Sophie Grigson. This is lovely served on bread or toast or as a simple pudding with thick yoghurt.
Another favourite from Sophie Grigson’s ” Eat your Greens” .
A seasonal recipe from Sophie Grigson.
A recipe from ” Fish” by Sophie Grigson and William Black.
A delicious salad from Sophie Grigson.
This is from Sophie Grigson’s ” Meat Course”.
This is another cake to serve cut into small pieces to accompany drinks as an alternative to Le Cake au Herbs. Alternatively it could be served alongside a meat or vegetable stew . Leftovers can be toasted and eaten as they are, or topped with some fried mushrooms and Greek yoghurt. You can add herbs for variation if wished. The recipe is from Sophie Grigson’s ” Sophies Table”.
A warming and comforting supper from ” Organic” by Sophie Grigson and William Black. Serve with heaps of mashed potato to soak up the juice and plenty of mustard.
A rich and intensely chocolatey cake originating from the island of Capri but made and appreciated across Italy and beyond. This version is from ” Organic” by Sophie Grigson and William Black. Serve on its own or preferably topped with a dollop of mascarpone, creme fraiche or thick greek yoghurt.
Delicious plums from ” Organic” by Sophie Grigson and William Black. Serve cold with cream, and some extra sugar or honey on the table for those who like their fruit a little sweeter.
American crabcakes, a favourite recipe from ” Fish” by Sophie Grigson and William Black. Serve hot from the pan with coleslaw and lemon wedges, and have a bottle of Tabasco on the table.
This cornbread is best served still warm from the oven, with or without butter dribbling over it, but also good cold. It can be served as a simple lunch, or with soup, and makes a great base for a chicken stuffing. As an alternative to the bacon , or to complement, you can jazz it up with a selection from chopped sun dried tomatoes, spring onions, parma ham, cubes of Cheddar or Parmesan , chilli and herbs if wished . This is from ” Sophie Grigson’s Country Kitchen”.
A herb heavy savoury cake from France to nibble while sipping wine or serve warm from the oven with a tomato and olive salad as a starter. I first came across this while on a walking holiday in Corsica and determined to find a recipe it was so good!The herbs can be varied, but balance more dominant herbs with plenty of softer ones such as parsley and chives. This is from ” Sophie Grigson’s Country Kitchen”.