Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Cavolo Nero with Fennel Seeds (4)

A recipe from Claire Thomson.

Squash Toad in the Hole (4)

More comfort food from Anna Jones for when you are not watching the carbs. You can swap other root vegetables for the squash if you like. Serve with Mustard and Ale Gravy or any gravy you like really.

Sausage and Cauliflower Bread Pudding (4)

Delicious comfort food from Claire Thomson’s ” The 5 Oclock Apron”. A dish for those days when you decide to forget about the calories and the carbs.

Shrimp and Broad Bean Pilau (4)

Another favourite from Sophie Grigson’s ” Eat your Greens” .

Hot and Fragrant Rub

A recipe from Jamie Oliver to rub generously over meat before grilling or BBQ.

Gooseberry and Fennel Seed Jam

A favourite recipe from Kylee Newton’s ” The Modern Preserver”. It makes 7-8 228 ml jars and will keep unopened for up to 6 months. Once opened it should be refrigerated and eaten in 4-6 weeks.

Lamb and Mango Gosht (3-4)

This is from Romy Gill who has a restaurant in Thornbury which i intend to visit one day very soon.

Seared Marinated Tuna (6)

Mediterranean bluefin tuna is in season between mid June and mid August. This is a lovely way to cook it from ” River Cafe Cook Book Two”. It should be served hot with a wedge of lemon and a sauce.

Sausages with Potatoes and Tomatoes (6)

A Sicilian recipe from Diana Henry.

Cavolo Nero and Borlotti Soup (4)

Another recipe from ” River Cafe Cook Book Easy” by Rose Gray and Ruth Rogers. Its a lovely soup for autumn especially if you can get some newly pressed olive oil to drizzle over.

Pork with Apricots (4)

Prawn and Green Mango Curry (4)

This dish comes from the Mopiah Muslims of Kerala, and is in ” Simple Indian” by Atul Kochar.

Goats Cheese, Beans & Walnuts (4)

An easy recipe from Jill Dupleix’s ” Good Cooking”.

Carrot,Coconut & Cumin Soup (6)

A recipe from Peter Gordon’s ” The Sugar Club Cookbook” which can also be served chilled on a sunny day.

Ginger Chicken with Mustard Seeds (3-4)

A scrumptious recipe from the Chettiar community in Tamil Nadu which can be found in Madhur Jaffrey’s ” Flavours of India”. Ideally you need to start the day before as the chicken needs to marinate for a minimum of 3-4 hours, but preferably overnight. It is usually served with rice but an Indian bread is also fine.