A Greek recipe from Diana Henry. She recommends making the stew a couple of days in advance to allow the flavour to develop, then adding and cooking the pasta just before you eat it.
A very good fish soup from Trine Hahnemann.You do need a good stock, so allow plenty of time to prepare this and sweettalk your fishmonger into giving you the fishbones!
Another easy recipe from Claire Thomson’s ” New Kitchen Basics”, my go to cookbook of the moment. Serve with tortillas, soured cream, avocado and lime quarters.
