Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Garlicky Green Beans (4)

A simple but tasty side dish when green beans are in season. The recipe is from ” Dominique’s Kitchen ” by Dominique Woolf.

Cavolo Nero with Garlic, Olive Oil and Fennel Seeds (4)

Cavolo Nero is one of my favourite winter greens and this is a winning way to cook it from ” The Art of the Larder” by Claire Thomson. It goes very well with grilled meat ( if you do) , but is also good piled on to garlic rubbed toast, with or without some ricotta, or perhaps with a poached egg on top.

Indian Spiced shepherd’s pie (4)

A spicy but comforting version of shepherd’s pie from Nigella Lawson’s ” Simply Nigella”.

Golden Jubilee Chicken (2-3)

A lighter and fresher reworking of Coronation Chicken which I found in ” Forever Summer” by Nigella Lawson.

Fennel and Sausage Muffins ( makes 12)

These muffins make a great snack on their own but are also good to accompany soup. The recipe is from ” Stirring Slowly” by Georgina Hayden.

Baked Feta and Dill Frittata (4-6)

This frittata from Yotam Ottolenghi makes a great brunch, lunch or supper and is also very good as a picnic dish.

Marmite Crumpet Cauliflower Cheese (2)

As soon as I saw this recipe I knew I had to try it. I would never have thought of pairing Marmite with cauliflower but I can assure you it works. The recipe is from ” The Year of Miracles” by Ella Risbridger, a book I think everyone should by for her personal story, alongside the recipes she shares.

Squash and Feta Gratin (4-8)

Here is another favourite recipe from Sophie Grigson’s ” Sunshine Food”. It will feed four as a light vegetarian main course or 8 as a side. Serve hot or warm. Its best to use a winter squash such as butternut, red kuri, crown prince or onion, but pumpkin will do if its all you have.

Wild Rocket, Chickpea and Prawn Salad (4)

A main course salad for a light lunch or suppewr from ” Sunshine Food” by Sophie Grigson. Serve with plenty of crusty bread to soak up the juices.

Savoy Cabbage and Ham au Gratin (2)

A simple and homely supper from ” Sophie’s Table” by Sophie Grigson. Use the best quality cooked ham you can get.

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.

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.

Browned Butter, Blackberry and Hazelnut Friand (4)

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