Penne with Tomato and Mozzarella Sauce (2)

Bubble and Sauerkraut Squeak (4)

A very good storecupboard standby supper from ” Veggie Family Cook Book” by Claire Thomson. Sauerkraut is fermented cabbage and it is now widely recognised that fermented foods can play an important role in supporting gut health.

Aquacotta (4)

Aquacotta is a simple but classic Italian soup from the Maremma coastal region of Tuscany. I found this version in Claire Thomson’s “Veggie Family Cook Book “.

Roasted Cauliflower with Satay Sauce (2)

A mouth watering vegetarian supper from ” Dominique’s Kitchen” by Dominique Woolf.

Peanut Hoisin Noodles (2)

A quick and easy stir fry from ” Dominique’s Kitchen” by Dominique Woolf.

Sybil Kapoor’s Kedgeree (4)

A favourite version of kedgeree that I have been trying to relocate the recipe for for some years. Traditionally the rice and fish would be mixed together and the dish served for breakfast, but this version is best served for lunch or supper accompanied by plenty of white basmati rice. The recipe is from ” Modern British Food” by Sybil Kapoor.

Red Cabbage Salad (4)

A modern version of a piquant red cabbage salad from Yorkshire which was known as ” Yorkshire ploughboy” according to Dorothy Hartley in ” Food in Enlgland”. The recipe is from ” Simply British ” by Sybil Kapoor. It should be served with cold meat and jacket potato. It can also be served as a warm red cabbage salad ( see instructions).

Beetroot Crisps (4)

Home made Beetroot Crisps trump the packet version hands down, and can be served on their own, in salads or to accompany game and duck. This recipe is from ” Simply British” by Sybil Kapoor. The crisps can be made in advance and reheated in a low oven.

Chicken Savoyarde (6)

This simple to make chicken dish is great for special occasions, and is another old favourite. Serve with buttered new potatoes and a crisp green salad. The dish was created by Tim Withers of The George and Dragon Pub in Rowde, Wiltshire two or three generations ago. It was first shared by Simon Hopkinson, but I found it in ” Well Tempered Food” by Tamasin Day- Lewis.

Baked Cod with Greek Potatoes (4)

I have been revisiting some of my older recipe books and came across this simple but satisfying recipe for cod which I used to cook regularly. It’s from ” Good Tempered Food” by Tamasin Day-Lewis. Its very good served with a posh version of mushy peas.

Browned Butter, Blackberry and Hazelnut Friand (4)

A recipe from Nigel Slater described as ” somewhere between a pudding and a cake”

Plum and Pecan Crumble (4-6)

An autumnal crumble from ” How to be a Domestic Goddess” by Nigella Lawson.

Afghan Breakfast Eggs (4)

A recipe for traditional Afghan style breakfast eggs which should be served with naan breads on the side. The recipe is from ” Parwana” by Durkhanai Ayubi.

Sweet Potato Mash with Yoghurt and Ginger (2)

A sweet and mildly spiced mash which works well with roast pork or beef. It’s from ” Real Good Food” by Nigel Slater.

Bengali Five Spice Roasted Squash with Carrots (4)

An autumn favourite from ” India Express” by Rukmini Iyer.

Sue's Recipes and Other Stories

Recipes, Travel and other Titbits