A French recipe for roast lamb from ” Cook Simple” by Diana Henry. It’s good served with flageolet beans ( canned and drained are fine) heated with a big knob of butter, salt and pepper, a squeeze of lemon and a handful of chopped parsley.
A very good one pot supper from ” Sea & Shore” by Emily Scott. It tastes even better the next day, and if you like you can grate cheese over the top and put under the grill before serving.
A warming and wholesome supper which can be prepared in advance and chilled, then baked about half an hour before you want to eat. It’s from ” Apple” by James Rich. Serve with your favourite vegetables.
Smoked fish and new potatoes go really well together in this salad from ” Jamie’s Dinners” by Jamie Oliver. It can be served as a starter, salad or main course.
