A recipe from Messina, Sicily, which I found in Rachel Roddy’s ” Two Kitchen’s” . It is traditionally made with swordfish but cod, bream and hake also work well. Serve with bread to mop up the juices , or with rice, couscous or plain boiled potatoes.
A comforting one pot dinner from Jack Monroe’s ” Good Food for Bad Days”.
A version of this Sichuan dish from ” Good Cooking” by Jill Dupleix.
A recipe from Claire Thomson.
A lovely meal for autumn from Diana Henry.
A lemon scented ragu from Jill Dupleix’s ” Good Cooking”. Spaghetti Bolognese without the tomatoes which can be acidic.
A recipe from ” West Country Kitchen” by Frances Bissell 1996
