These crostini from ” Nigellisimma” by Nigella Lawson are delicious served with drinks before a supper.
These vegetables from Nigella Lawson’s ” Nigellissima” could also be used as a sauce for pasta or in a pasta and vegetable soup if you have leftovers. You could leave out the bacon but if you do use a couple more tablespoons of garlic oil, and extra chopped shallot and some veg bouillon powder for more flavouring.
An Italian way with mushrooms from Nigella Lawson’s ” Nigellissima. Serve as a main course alongside a big bowlful of polenta or perhaps mash. You could also serve stirred through egg tagliatelle.
This version from Nigella Lawson’s ” Nigellissima” uses fresh tomatoes rather than the tinned tomatoes used in the recipe for Pizzaiola Steak on this site. You can use humanely reared rose veal as an alternative to steak if you like.
A recipe for autumn from Sophie Grigson’s ” Meat Course”. Serve with mashed or jacket potatoes.
A Spanish way with potatoes from ” Traditional Spanish Cooking” by Janet Mendel.
A lovely summer salad from ” The Food and Wines of Spain” by Penelope Casas.
This version is from Fay Maschler’s ” Eating In”.
An old favourite from ” The Food and Wines of Spain” by Penelope Casas.
A quick and easy recipe from ” Delia’s How to Cook; Book Two” to be served with rice or salad, or both.
A recipe from Sophie Grigson’s ” Eat your Greens” 1993. You can replace the chicken with 2 lbs stewing lamb if preferred.
Autumn demands comfort food and this Mushroom and Potato Pie from Nigel Slater definitely hits the spot. Serve as a main course with buttered greens or a salad alongside.
