A favourite autumn recipe from Sophie Grigson. Adjust the levels of sugar to your taste. Serve hot or cold with clotted cream, creme fraiche, yogurt or scoops of vanilla ice cream.
A great pairing from ” Mowgli Street Food” by Nisha Katona. Just before Lockdown I heard that a Mowgli Restaurant would be opening In Bristol so fingers crossed one still comes our way soon.
A quick and simple Italian apple cake from ” Twelve: A Tuscan Cookbook” by Tessa Kiros. Its best made on the day you want to eat it as it does not keep well. If you like you can add a couple of Tablespoons of Vin Santo or another liquer to the batter. Serve on its own or with fresh whipped cream.
A warming drink for cold nights from ” The Modern Preserver” by Kylee Newton. You can also use it in stewed fruit, baking or marinating. It will keep for 1-2 years – if it last’s that long. Serve in a tumbler with ice.
Spicy fruit for dessert or breakfast from Nigel Slater’s ” Greenfeast: spring, summer. “. If you like you could make into a mess with meringue and whipped cream .
A rich and intensely chocolatey cake originating from the island of Capri but made and appreciated across Italy and beyond. This version is from ” Organic” by Sophie Grigson and William Black. Serve on its own or preferably topped with a dollop of mascarpone, creme fraiche or thick greek yoghurt.
Delicious plums from ” Organic” by Sophie Grigson and William Black. Serve cold with cream, and some extra sugar or honey on the table for those who like their fruit a little sweeter.
A Tomato Salad from Nigella Lawson’s ” Forever Summer” with home made salad cream. Leftover salad cream can be stored in the fridge in a jam jar and used as a dressing for a green salad.
