A seasonal Middle Eastern recipe which I found in Delicious magazine. The lamb, onions and herbs can be cooked in advance and frozen, but its best to cook and add the rhubarb when you are ready to serve.
A spicy, fragrant and comforting soup from ” The Modern Vegetarian” by Maria Elia. For a change, you can garnish with crumbled feta and crispy onions as an alternative to the yoghurt.
I already have a few recipes for courgette frittata on my site but could not resist trying this one from Thomasina Miers. The courgettes are roasted in the oven first, and the smoked cheese works really well, giving an almost meaty flavour. You can buy Scamorza ( smoked Mozzarella) in most Italian delicatessens and some larger supermarkets, but if you cant find this then use ordinary mozzarella.
My favourite frittata recipe is probably Courgette Frittata with Green Sauce but for a change here is another version with courgettes. This is from Jenny Linford’s ” The London Cookbook”.
This is a seasonal Lindsey Bareham recipe which I found in Ruth Watson’s ” Fat Girl Slim”. If you are not losing weight you could tear in some ciabatta bread, or serve accompanied by new potatoes.
A Portuguese influenced dish from chef Publis Silva who worked at the Mount Lavinia Hotel in Colombo, Sri Lanka. It’s published in Rick Stein’s ” Far Eastern Odyssey”.
