A very good lentil salad from ” The Really Helpful Cookbook” by Ruth Watson. The salad will benefit from being made ahead and sitting in the dressing for a day or two.The tapenade in this recipe does not include any anchovies so it is suitable for vegetarians. You could use ready made tapenade if you like or put anchoiade on the toast instead. Any leftover tapenade can be kept in the fridge for up to a week to serve with drinks .
A recipe for lamb with a green sauce from Rachel Roddy. It will make a jar of green sauce which will keep in the fridge for a few days. If you don’t eat meat, you could use grilled fish or cheese for this recipe- halloumi would be good.
A posh fish finger sandwich from Claire Thomson. Use the best quality fish fingers you can find- preferably chunky ones.And if you can’t get hold of brioche buns good quality bread or bread rolls will do.
A savoury bread pudding from Yotam Ottolenghi. It is best prepared the day before and baked an hour ahead of eating. You can try different cheeses and herbs.
A recipe from ” Solo” by Signe Johansen. Any leftover salsa can be covered and stored in the fridge to use for dressing salads, beans, seafood or cooked new potatoes. You can also use it in other sandwiches: the flavour pairs well with roasted ham, smoked chicken, pastrami and deli-style cured meats.
