Here is another favourite recipe from Sophie Grigson’s ” Sunshine Food”. It will feed four as a light vegetarian main course or 8 as a side. Serve hot or warm. Its best to use a winter squash such as butternut, red kuri, crown prince or onion, but pumpkin will do if its all you have.
A delicious way to use courgettes which I found in ” From the Oven to the Table” by Diana Henry. Serve with green salad and perhaps some roast tomatoes.
A light and refreshing starter or side salad which goes well with grilled chicken or fish. It’s from ” Wahaca Mexican Food at Home” by Thomasina Miers.
Delicious savoury scones to serve on their own or alongside soups or salad.They are best eaten on the day they are made, but you can make the dough and freeze the scones individually for up to a month if you like. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak.
A very good salad from ” Jamie’s Dinners” by Jamie Oliver. You can use different spices or add in some sun dried tomatoes ans chorizo sausages if you like.
This version of kleftiko originates in Symi and was shared by Rick Stein in ” Rick Stein: From Venice to Istanbul”. It would make a great dinner for Easter or indeed any other occassion when you fancy a feast.
