A vegetarian shepherds pie from ” Slow” by Gizzi Erskine
A popular way with scallops for very special occasions as its a bit of a palaver to make. It’s from from ” Butter” by James Martin. The salt baked celeriac is best made a day in advance and is very good served on its own as a vegetarian dish too.
A quick and easy soup for autumn from ” Sea & Shore” by Emily Scott.
A creamy gratin which can be served as a vegetarian main course or a side from Diana Henry.
A delicious side to serve with roast meat or grilled fish from Rick Stein.
A very good fish soup from Trine Hahnemann.You do need a good stock, so allow plenty of time to prepare this and sweettalk your fishmonger into giving you the fishbones!
A recipe from Gill Meller.
A recipe from Thomasina Miers who refers to them as ” hangover” noodles for those days when one might be feeling a bit under the weather.
A delicious root vegetable puree from Diana Henry.
A lovely veggie main from Yotam Ottolenghi. Serve with a simple salad.
An easy bread from ” Delia’s How to Cook: Book Three”. It is crusty on the outside and soft and squidgy within, best served still warm with soup . Leftovers are good toasted too.
This is a traditional and luxurious recipe from Ostend which i found in the ” Belgo Cookbook” by Denis Blais and Andre Plisnier.
Winter Slaw is a healthy salad for any time of year.
