Another soup from ” Greenfeast: autumn, winter” by Nigel Slater. I have also seen a version of this recipe where pork meatballs are added to the soup. You can use any stock you like for this soup- homemade, ready made from a supermarket or made up from bouillion powder.
I very rarely eat beef, but when i do I usually cook Bavette which is affordable and delicious when quickly seared. This can be served as a starter or a main. Its from ” The Little Swedish Kitchen” by Rachel Khoo.
A Jewish horseradish condiment served across Easter Europe. This version from ” Food for all Seasons” by Oliver Rowley includes finely grated raw beetroot.
A recipe from Nigel Slater which he describes as a version of bouillabaisse for northern seas.
