I love foraging for wild garlic on my local walks and am always looking for new ways to use it. This green and cheesy pasta from Thomasina Miers is also a great way to use up odds and ends of different cheeses- the more variety the better. If you like crisp pancetta or melted anchovies can be added to the sauce. If wild garlic is hard to find then bulb garlic can be used instead and wilted spinach or kale added for colour.
An easy way with chicken from Nigel Slater.
A delicious pairing from Sager and Wilde. You could make it the main event, or serve alongside a roast.
Felicity Cloake’s ” perfect” version.
American crabcakes, a favourite recipe from ” Fish” by Sophie Grigson and William Black. Serve hot from the pan with coleslaw and lemon wedges, and have a bottle of Tabasco on the table.
This is from Thomasina Miers.
This dish from Northern Italy can be served as a vegetarian main course or as a side dish to accompany roasted meat or fish. This is Jamie Oliver’s version from “Jamie’s Italy” published in 2005. I particularly like it because the aubergine is griddled rather than fried resulting in a less greasy dish than some versions. I like to serve it with some oven chips.
This recipe for Beef Kebabs is one of my favourite meals when i am eating meat. Its from ” A Taste of India” by Madhur Jaffrey.
