The Severnshed was a longstanding restaurant in a boathouse on Bristol harbourside. It survived at least 20 years but sadly i never got round to eating there before it closed. They specialised in middle eastern food including this traditional Syrian dish which was later adopted by the Jewish community in Damascus. This updated version is from one of their head chefs, Raviv Hadad, and I found it in Sophie Grigson’s ” Sunshine Food”, one of my go to books in 2000 when it was first published. It can be served as a starter or a vegetarian main course.
A simple recipe from Sophie Grigson.
A favourite recipe from Sophie Grigson’s ” Meat Course”.
An easy to prepare meal from Sophie Grigson’s ” Meat Course”.
A lovely way to serve roast partridge from Sophie Grigson’s ” Meat Course”. Make sure you keep the birds well basted throughout the cooking time to prevent them drying out.
A French game recipe for autumn from Sophie Grigson’s ” Meat Course”.
A recipe from Sophie Grigson’s ” Taste of the Times”.
A recipe for autumn from 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”.
