Many Mediterranean countries have a version of this salad which is ideal for the hot summer months. This version, known as Tonno e Fagioli, is from Sardinia . I found it in ” Gino’s Italian Escapes” by Gino D’Acampo. Serve with crusty bread.
A lovely dish for autumn when the first of the maincrop potatoes are ready, along with the first of the cooking apples. Its from ” Sophie Grigson’s Country Kitchen”. You can of course leave out the bacon for a vegetarian option.
A dish from ” Luke’s Cookbook” by Luke Thomas 2014. You can use whatever sausages you like in this, as long as they are good quality with a high meat content. Comfort food, and quantities can be increased to feed a crowd. For the bread use a french stick, ciabatta or sourdough.
