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Parmesan Cake (8)

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This is another cake to serve cut into small pieces to accompany drinks as an alternative to Le Cake au Herbs. Alternatively it could be served alongside a meat or vegetable stew . Leftovers can be toasted and eaten as they are, or topped with some fried mushrooms and Greek yoghurt. You can add herbs for variation if wished. The recipe is from Sophie Grigson’s ” Sophies Table”.

Skate with Warm Green Salsa (2)

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This is from Delia Smith’s ” Summer Collection”, a book i suspect many of us have had on our shelves at one time or another judging by the number of copies I now see in second hand shops. I like to eat this with chips or mashed potatoes. The sauce goes well with any fried fish.

Scoffins (12)

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“Scoffins” were invented in Cornwall and described as a savoury cross between a scone and a muffin.They can be served hot or cold with butter , or with salads or soups. Once discovered they are quite irresistable . For a variation use Wild Garlic Pesto instead of one made with basil.This is another recipe from ” Food Glorious Food”.