Delicious savoury scones to serve on their own or alongside soups or salad.They are best eaten on the day they are made, but you can make the dough and freeze the scones individually for up to a month if you like. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak.
A very good salad from ” Jamie’s Dinners” by Jamie Oliver. You can use different spices or add in some sun dried tomatoes ans chorizo sausages if you like.
A breakfast dish from Kerala which i found in Anjum Anand’s ” I Love India”. I like to serve this egg roast with some coconut rice, but it works well on buttered toast too.
A quick but classic recipe from ” Melts” by Fern Green. I also like like to do make this on toasted seeded bagels and then pop it under the grill until the cheese melts.
I made this delicious Turkish salad recently to accompany a Persian Sabzi Kuku but it would traditionally be served with Cacik and Turkish bread. This version is from ” Persiana” by Sabrina Ghayour.
