A delicious vegetarian midweek supper from Claire Thomson’s ” Home Cookery Year”. I like to cook the squash with the skin on, and eat the skin if it is thin enough. Serve with some toasted flat bread to mop up the juices if wished.
Another delicious recipe from Claire Thomson’s ” Home Cookery Year” which i have to admit i served topped with a fried egg.
Souffle without the height from Claire Thomson’s ” Home Cookery Year”.Serve with a green salad dressed in a good vinaigrette.
This is the first recipe i cooked from Claire Thomson’s eagerly awaited ” Home Cookery Year” which came out earlier this month. The book is divided into seasons so i am busy working my way through autumn recipes . Watch this space for a few more….
A favourite recipe for aubergines from ” Mediterranean Cookery” by Claudia Roden.
My friend Angela pointed me to this vegetarian traybake with a crunchy Feta topping from Rukmini Iyer’s ” The Green Roasting Tin”. It may not look much in the picture i took but i can assure you it was quite delicious.
A greek recipe for oven baked summer vegetables with dill which i found in Rick Stein’s ” Mediterranean Escapes”. This can be served as a vegetarian main course or to accompany meat or fish. It is also good served cold the next day.
Park Farm in Kelston is the home of the Bath Soft Cheese Company and I will always call in there- usually for an ice cream- if walking in the area. This recipe uese the lovely cheeses they make which you can buy there and in local farmers markets. I found the recipe in ” The Bristol and Bath Cookbook”
A vegetable packed recipe from The Mall Deli in Clifton, Bristol which i found in ” The Bristol and Bath Cookbook”.
A recipe from “Mob Veggie” by Ben Lebus.
A brilliant combination from ” Mowgli Street Food” by Nisha Katona. I serve this with some coconut rice, and think it would also work well alongside Dishoom Gunpowder Potatoes.
A Greek classic from Felicity Cloake.
A thai style green curry from Nigel Slater to serve with rice.
A dish from “Jamie Cooks Italy” which makes a great vegetarian main course.
A delicious and easy dish from Rukmini Iyer’s ” The Roasting Tin around the World”.