A very good chicken pie from ” The Weekend Cook” by Angela Hartnett. If you have some good bacon or pancetta then throw this in too. Serve with boiled frozen peas.
Comforting bowls of pasta with chestnuts and mushrooms . Use ready cooked vacuum packed or frozen chestnuts to save time and effort. The recipe is from Southern France and i found it in the excellent ” Simple” by Diana Henry. Its a winner.
This version of beef stroganoff is from Delia Smith’s ” Complete Cookery Course”. It uses chuck steak which needs a longer cooking time than the recipe i have posted for Beef Stroganoff. Serve with plain boiled rice and a green salad.
A rich autumnal dish which is great for entertaining from Waitrose. You could use some fresh wild mushrooms instead of the porcini if available, and courgettes or pumpkin instead of the squash. Serve with rice and baby spinach dressed with olive oil, lemon and sea salt.
Another favourite recipe from Rukmini Iyer’s ” The Green Roasting Tin”. She describes it as a cross between a dauphinoise and a tartiflette so comfort food for when you are forgetting the calories. You can use Gruyere instead of Reblochon.
