A delicious pilaf from ” The Art of the Larder” by Claire Thomson. For the spices use a mixture of coriander, cumin, pepper, turmeric and ginger, toasting the whole spices before you grind them. You could also add some allspice or nutmeg.
A savoury pie for winter from Anna Jones. In spring the root vegetables can be replaced with finely chopped asparagus, peas and dill. Serve with a salad.
