These smoky and spicy fritters are from ” Cook as You Are ” by Ruby Tandoh. They make an easy lunch or breakfast dish and are loosely based on Jamaican salt cod fitters. Serve with a dressed green salad.
A restorative chicken broth, also known as ” Jewish Penicillin” from the New Covent Garden ” Book of Soups”. It is also traditionally eaten on Shabbat. It’s even better the day after you make it and it freezes well. You can also use a chicken carcass to make the soup.
A really good soup from ” Ministry of Food” by Jamie Oliver. He recommends serving it with some crunchy croutons, fried with smoked streaky bacon, scattered over the top.
A warming and wholesome supper which can be prepared in advance and chilled, then baked about half an hour before you want to eat. It’s from ” Apple” by James Rich. Serve with your favourite vegetables.
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.
