A recipe from ” The Modern Cooks Year ” by Anna Jones. You could replace the swede with parsnip, celeriac or swede potato if you like.
Light and fluffy savoury scones from Debora Robertson’s ” Notes from a Small Kitchen Island”. Serve warm, split with plenty of butter and a little more Marmite.
These smoky and spicy fritters are from ” Cook as You Are ” by Ruby Tandoh. They make an easy lunch or breakfast dish and are loosely based on Jamaican salt cod fitters. Serve with a dressed green salad.
A very good cornbread muffin from ” Cook as You Are” by Ruby Tandoh.
This Swedish favourite cake combines a soft tender crumb with a crisp chewy top. Its from Rachel Khoo’s ” The Little Swedish Kitchen”.
A delicious moist brownie for snack or dessert from Sue Lawrence.
A quick and delicious Swedish Apple Pudding from ” Cook Simple” by Diana Henry. Serve with cream or ice cream if you like.
A most delicious cake from ” Flavour” by Ruby Tandoh.
A dense, zesty and squidgy cake from Romy Gill.
A recipe from John Gregory- Smith inspired by the Persian classic inspired by Ghormer Sabzi.
A delicious seasonal cake for autumn from Tamal Ray. If you like you can use frozen blackberries, or raspberries.
Rich, gooey and nutty Brownies from Claire Ptak’s “The Violet Bakery Cookbook”. These are at their best on the day of baking.
More delicious scones from Claire Ptak’s ” The Violet Bakery Cookbook”. When I lived in London I used to love visiting her stall in Broadway Market on a Saturday morning to pick up some naughty but nice treats. You can also make the scones in advance, then freeze and bake as and when needed. The dough will keep in the freezer for up to a month.
Delicious savoury scones to serve on their own or alongside soups or salad.They are best eaten on the day they are made, but you can make the dough and freeze the scones individually for up to a month if you like. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak.
