Fennel and Sausage Muffins ( makes 12)

These muffins make a great snack on their own but are also good to accompany soup. The recipe is from ” Stirring Slowly” by Georgina Hayden.

Asian Style Slaw (4-6)

A favourite riff on slaw from ” Dominiques Kitchen” by Dominique Woolf. This can be served as a side for barbecued or griddled meats, or as a light lunch- perhaps with some prawns added.

Asparagus with Eggs and Zaatar (2)

Here is another Palestinian recipe to make the most of the asparagus season. It’s from “Zaitoun” , a book of Palestinian stories and recipes by Yasmin Khan. It will serve up to six people as part of a mezze style spread with other dishes. The quality of the Za’atar is important, so go for the best you can find, and preferably a Middle Eastern brand.

If you would like to donate in support of the humanitarian crisis in Gaza here is a link .https://www.actionagainsthunger.org.uk/gaza-israel-crisis-appeal

Guinea Fowl with Orange and Szechuan Pepper (2)

More festive fare from Nigel Slater.

Cheesy Polenta with Curried Onions (4)

Another unusual combination from Ixta Belfrage in ” Mezcla”. The onions can be used in other recipes too- they can be served as a dip mixed with labne or yoghurt, spooned on top of sour cream topped baked potatoes, over eggs or in sandwiches, burgers and hot dogs. This recipe can be served as part of a vegetarian spread or with sausages.

TV Chips (2)

Loaded chips to enjoy when you are in newed of comfort. Instead of tuna you could load these with Salsa Roja and Pickled Onions or with Mexican Sauce and Spring Onion Salsa. You need a flat baking tray and you want to spread the potatoes out as much as possible to crisp and colour evenly. The recipe is fro ” Mezcla” by Ixta Belfrage.

Bacon and Treacle Sauce (600 ml)

A rich gravy which goes well with sausages, red meats, game or roasted root vegetables. Its from ” Tom’s Table” by Tom Kerridge.

Cauliflower, Apricot and Pine Nut Tabbouleh (4)

Another lovely salad for hot summer days from Claire Thomson’s ” New Kitchen Basics”. Ideally it would be greener than pictured- i should have brought a bigger bunch of parsley! You should be searching through a sea of green for the bulghar and cauliflower.

Orecchiette with Green Pea Pesto (4)

This is from ” The Five O’clock Apron” , the first book by Bristol based chef and food writer Claire Thomson. With this book her aim was ” to inspire parents stuck in a teatime rut” by ” preparing healthy fun and flavoursome food”. This recipe certainly hits the spot.

Somerset Goats Cheese and Green Beans (2)

Somerset Goats Cheese can be purchased in most major UK supermarkets and is particularly good when grilled and served with salad leaves, new potatoes or with vegetables like green beans.

Pappardelle with Mixed Wild Mushrooms (2)

Over the past few weeks my local greengrocer Pawsons in Bishopston has on several occasions offered wild and/ or exotic mushrooms at a very reasonable price, leading me to purchase them at least once a week while in season. These have included Blewits, Ceps, Chanterelles, Pieds de Moutons and Trompettes de Mort . This is a recipe I keep returning to, from Jamie Olivers first book ” The Naked Chef” published in 1999. I have adapted it here for two people. Simple but delicious.

Tomato and Courgette Bake (4)

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