A one pan vegetarian supper from the inspired ” The Green Roasting Tin” by Rukmini Iyer. In this recipe the polenta is baked rather than first cooked on top of the stove.
Saganaki is a Greek dish which is often made using Halloumi cheese. This is very good served with some fresh ripe figs, apricots or grapes, together with some crusty bread to mop up the juices. The recipe is from ” The Art of the Larder” by Claire Thomson.
An easy and delicious version of this Greek way with prawns from ” The Art of the Larder” by Claire Thomson. Serve with plenty of crusty bread to mop up the lemony prawn juices.
A good way to use up sourdough with some feta from ” The Art of the Larder” by Claire Thomson. Serve with a simple salad of lettuce and cucumber dressed with lemon, salt and olive oil. It serves 4 as a light lunch .
Cavolo Nero is one of my favourite winter greens and this is a winning way to cook it from ” The Art of the Larder” by Claire Thomson. It goes very well with grilled meat ( if you do) , but is also good piled on to garlic rubbed toast, with or without some ricotta, or perhaps with a poached egg on top.
These Cheesy Curried Beans from Yotam Ottolenghi make a quick and easy brunch, lunch or supper . They are best made with jarred beans but you can also use a tin. A 400g tin gives about 300g beans, so I increase the cream and cheese to take this into account. You could add extra spicing if you like.
A most delicious recipe for pasta using dried porcini mushrooms from ” Mezcla” by Ixta Belfrage. Make sure you prepare all the ingredients before you start cooking.
A summer favourite from Claire Thomson’s ” Home Cookery Year”. It is best served warm rather than piping hot. Serve with a green salad. You can use the same method and switch around the summer vegetables- baked cherry tomatoes, fried squash or blanched broad or green beans will all work well.
