This simple to make chicken dish is great for special occasions, and is another old favourite. Serve with buttered new potatoes and a crisp green salad. The dish was created by Tim Withers of The George and Dragon Pub in Rowde, Wiltshire two or three generations ago. It was first shared by Simon Hopkinson, but I found it in ” Well Tempered Food” by Tamasin Day- Lewis.
A great veggie traybake from Yotam Ottolenghi. If you like you could also use carrots and/ or parsnips, but keep the overall weight of the vegetables the same,
A very British twist on this classic from Diana Henry. I made it for my two great nieces ( aged 2 and 5) , reducing the amount of mustard, and it got the thumbs up from both of them, after second and third helpings.
A recipe from ” The French Kitchen ” by Joanne Harris and Fran Warde. Many berries work well in this tart- use bilberries if you can find them, or blackberries, raspberries, tayberries or blackcurrant.
A delicious tart from Anna Jones. Make the day before you want to serve it to give it plenty of time to chill. Serve in thin slices with creme fraiche and sliced blood orange.
