Omelette Noodles with Red Pepper Sauce (2)

A very good recipe from ” MEzcla ” by Ixta Belfrage.

Tomato Salad with Crumpet Croutons (4)

A very good salad inspired by Szechuan cookery from ” Mezcla” by Ixta Belfrage. The crumpet croutons go well with many salads

Oyster Mushroom Noodles (2)

A vegetarian noodle dish with Eastern European influences. Be patient when you are frying the onions- they need to be caramelised slowly so do not be tempted to rush them. My supermarket had no fresh egg noodles but they did have Lentil Protein Noodles and they worked well. Don’t be put of by the long list of ingredients- its quite easy to prepare. The recipe is from ” Mezcla” by Ixta Belfrage and is so good i will make it on repeat.

Potato, Cheddar and Spring Onion Rolls (makes 8-16)

In December my Community Orchard had a bring and share Christmas social. I wanted something that was easy to prepare and cooked these delicious rolls which everyone appreciated. They are very moreish and my photo doesn’t really do them justice. Do give them a try if you are looking for a vegetarian version of a ” sausage” roll- they are much better than shop bought versions. The recipe is from ” Notes from a Small Kitchen Island ” by Debora Robertson.

Persian Eggs on Toast (2-4)

The Iranian method for scrambled eggs which I found in ” A Flash in the Pan” by John Whaite. Cook everything gently and be careful not to overcook the eggs.

Coconut Fish Curry (4)

A classic Southern Indian Fish curry which I found in ” Thali” by Maunika Gowardhan. Serve with rice and a cucumber salad.

Meatballs with Basil, Cream and Mustard (4)

Another easy supper from ” Cook as You Are ” by Ruby Tandoh. Serve with some mashed or boiled potatoes and some boiled or steamed greens.

Chicken and Apricot Stew (4)

A tasty stew from ” Sirocco” by Sabrina Ghayour.

Tagliatelle with Hot Smoked Salmon and Vodka (4)

A great supper from ” Cook Simple” by Diana Henry. The salmon caviar makes it special, but is expensive so can be omitted. If you like you can add cooked peas or little spears of asparagus when in season. You can use smoked trout instead of salmon, or a mixture of smoked and fresh cooked salmon.

Spanish Salad (4-6)

A simple and healthy supper from ” Butter” by James Martin.

Lamb Chops with Goats Cheese Butter (2)

A favourite way with lamb from ” Butter” by James Martin.

Black Bean and Beetroot Burgers (4)

These vegetarian burgers from Claire Thomson are very good, though you do have to be careful they don’t break up when you are frying them. They benefit from an extended period to firm up in the fridge. Serve with your choice of sour cream, mayonnaise, aïoli, pickles (, lettuce leaves, goat’s cheese or feta. On rye bread or in a brioche roll ….

Brown Cabbage (6-8)

A recipe for slowly cooked cabbage from ” Scandinavian Comfort Food” by Trine Hahneman.

Risotto Milanese (4)

I have only recently started cooking risottos but now realise there is nothing to be afraid of- stirring slowly can be a contemplative process, especially with a glass of wine to sip alongside as you do so. This easy version is from ” The Art of the Larder” by Claire Thomson, my local but increasingly well known chef and food writer. You need good quality stock.

Crying Lamb (6)

A Greek recipe from Skye Gyngell’s ” How I Cook”.

Sue's Recipes and Other Stories

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