A delicious recipe for pork from Rick Stein’s ” Spain”. Serve on its own or with rice or potatoes, and a green vegetable.
I recently visited the north of Italy where i returned to the same restaurant in Stresa on Lake Maggiore three times . Their seasonal special, home made sausages with chestnuts and polenta, was so tasty I had it twice. I haven’t been able to find a recipe for that dish, but this dish from ” Rick Stein’s Food Heroes” is a good second best. If you cannot get hold of Luganega sausages in your local Italian deli then any Italian sausages flavoured with garlic and fennel will do.
A recipe from Claire Thomson, my go to cook of the moment.
A French game recipe for autumn from Sophie Grigson’s ” Meat Course”.
A recipe for the game season from ” The Food and Wines of Spain” by Penelope Casas. Serve with Roast Potatoes or Poor Man’s Potatoes and a green salad.
An old favourite from Delia Smith’s ” Summer Collection”.
A recipe for autumn from Sophie Grigson’s ” Meat Course”. Serve with mashed or jacket potatoes.
A favourite recipe from ” The Food and Wines of Spain ” by Penelope Casas,
An old favourite from Peter Gordon’s ” The Sugar Club Cookbook”. Serve with a good mixed salad.
A mussel soup with saffron and wine which I found in ” The Little Book of Big Soups” by Lindsay Bareham. Serve with plenty of crusty bread to mop up the delicious liquor.
This is from Rick Stein’s “Spain”
An easy saute supper from ” Very Simple Food” by Jill Dupleix. Serve with rice, noodles or mash, or just a green salad.
This recipe is for the basic preparation of a plate or platter of mussels on the half shell, which you can then top with various sauces. Its from the ” Belgo Cookbook”. It will serve one as a main course, two as a starter or four as a Tapas.
