An easy dish from Pasture restaurant in Bristol, which I found in ” The Bristol and Bath Cookbook”. It will serve four as a starter. Serve with hunks of warm sourdough to mop up the juices.
A rich soup for autumn or winter from Nigel Slater which I found in ” Greenfeast:autumn,winter”. Serve with bread, either torn and placed in the base of the soup bowl, or toasted and dipped.
A ” secret” recipe from Devon which can be found in ” Food Glorious Food”, based on the ITV series where they searched for Britain’s best recipes. Serve hot as a pudding with clotted cream, custard or ice cream, or cold at tea time.
