Lemon, Buttermilk and Black Pepper Cake (8-10)

A most delicious cake from ” Flavour” by Ruby Tandoh.

Pacific Lime Chicken (4)

An easy chicken recipe from Hawaii which i found in ” Cook Simple ” by Diana Henry. Serve this with rice and stir fried greens, or in warmer weather a mixed salad. The second Marinade is for a Spanish Catalan chicken, cooked in the same way but good with roast potatoes and a green salad.

Lentil Salad with Whipped Goats Cheese Butter (4)

A dish that can be served hot or cold from ” Butter” by James Martin. Dice all the vegetables quite finely to help them break down as the pulses cook.

Ham, Cheese and Leek Scones (12)

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.

Vietnamese Chicken and Mint Salad (2-4)

A delicious and healthy salad from ” Nigella Bites” by Nigella Lawson.

Sweet and Sour Prawns (4)

A version of this Hong Kong favourite from Keith Floyd’s ” Far Flung Floyd”. Serve with plain rice.

Tomatoes stuffed with Tuna( 4)

An easy classic Italian recipe from Joe Trivelli, Head Chef at the renowned River Cafe, London.

Squash,Kale and Gnocchi Gratin (4-6)

A comforting and filling dish for autumn from Rukmini Iyer.

Feta with Honey and Thyme (4)

A sort of roasted cheese dip to serve hot as part of a mezze.

Kuku Sabzi (6-8)

My “go to” recipe for this delicious Persian herb frittata is from ” Persiana” by Sabrina Ghayour,

Lemon and Apricot Chicken (4-5)

A recipe for when fresh apricots are in season from Itamar Srulovich and Sarit Packer of Honey & Co.

Salmon with Tamarind (4)

A fragrant curry from Tamil Nadu which i found in ” Masala” by Mallika Basu. If you like the sauce can be made in advance and the salmon added when you are ready to eat.

Smoked Mackerel Toasties (4)

This recipe is from Chantelle Nicholson, chef/owner of zero waste restaurant All’s Well in Hackney, London.

Lamb and Quince Tagine with Yoghurt (6-8)

A recipe from Californian cook Samin Nosrat. Serve with steamed couscous and some roasted squash or other vegetables.

Cauliflower and Pear Bake (4-6)

A recipe from Israel to serve as a main with salad or to accompany roasts or kebabs. In 1980 I spent four months volunteering on Kibbutz Eynat in Petah Tikva near Tel Aviv. I mostly worked in the restaurant ( three shifts…) or bakery( nights) but they also grew cotton besides the runway at Tel Aviv airport. Volunteers were not meant to work there but we did, and it was my favourite job as we completed work by late morning leaving the rest of the day free. It involved a 5 am start and drive to the airport , then after a couple of hours we would take a breakfast break. We would finish by 11am because after that it was to too hot. Back to the kibbutz for lunch and an afternoon spent lounging by the pool.

The recipe is from ” Vegetarian Dishes from the Middle East” by Arto Der Haroutunian.

Sue's Recipes and Other Stories

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