Here is another favourite recipe from Sophie Grigson’s ” Sunshine Food”. It will feed four as a light vegetarian main course or 8 as a side. Serve hot or warm. Its best to use a winter squash such as butternut, red kuri, crown prince or onion, but pumpkin will do if its all you have.
This simple to make chicken dish is great for special occasions, and is another old favourite. Serve with buttered new potatoes and a crisp green salad. The dish was created by Tim Withers of The George and Dragon Pub in Rowde, Wiltshire two or three generations ago. It was first shared by Simon Hopkinson, but I found it in ” Well Tempered Food” by Tamasin Day- Lewis.
A luxurious supper of cheese and ham on toast from Diana Henry. A new bakery called Guild of Dough has opened near me recently and I am rapidly becoming addicted to their Kimchi Sourdough which i think would work well in this too.
I recently visited the Teeside area of the UK and came across this dish on the menu in a number of pubs. Eventually I had to try it, and it was indeed quite tasty, if you forget about the carbs. This version is from Telegraph food. Serve with a green salad, and if you are feeling indulgent perhaps some mashed potatoes or fries.
