Afghan Brunch (4-6)

A lovely vegetarian brunch dish from Cue Point.

Lamb and Rhubarb Stew (6)

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.

Buttery Porcini Fried Eggs (2)

These eggs are perfect for breakfast but also work well for lunch or supper, served with a green salad and bread to mop up the juices. The recipe is from ” Mezcla” by Ixta Belfrage.

Porcini Ragu (2)

A most delicious recipe for pasta using dried porcini mushrooms from ” Mezcla” by Ixta Belfrage. Make sure you prepare all the ingredients before you start cooking.

Squid in Tomato Sauce (4)

An easy recipe with Italian influences from ” The Cooking of the Middle East” by Claudia Roden.

Fennel Soup (6-8)

A recipe from Greg Malouf which I found in ” Soup for Syria”.

Butternut Squash and Parmesan Soup (6)

A lovely soup for supper from ” Taste” by Sybil Kapoor.

Iranian Pomegranate Soup (4)

A recipe from Sally Butcher which i found in ” Soup for Syria”. If you ever find yourself visiting Peckham in south London then Sally has a little shop and vegetarian cafe which i highly recommend visiting.

Broad Bean Hot Pot (4-6)

A favourite spanish dish from ” The Cooking of Spain” by Elizabeth Luard. It is best made when the broad beans are small and tender and the pods can be included. You can use older podded beans or frozen ones if later in the season. It is lovely with thick slices of bread, rubbed with garlic and trickled with olive oil. Any leftovers, drained of extra juices, make a very good tortilla.

Scallop and Serrano Ham Gratin (2-4)

This recipe is from Omar Allibhoy who runs the Tapas Revolution chain of restaurants in the UK. It serves two as a main, 4 as a tapas.

Persian Noodle Soup (4)

A favourite soup from Nigel Slater.

Pappardelle with Mixed Wild Mushrooms (2)

Over the past few weeks my local greengrocer Pawsons in Bishopston has on several occasions offered wild and/ or exotic mushrooms at a very reasonable price, leading me to purchase them at least once a week while in season. These have included Blewits, Ceps, Chanterelles, Pieds de Moutons and Trompettes de Mort . This is a recipe I keep returning to, from Jamie Olivers first book ” The Naked Chef” published in 1999. I have adapted it here for two people. Simple but delicious.

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