Pigs in Blankets Tartiflette (4)

I saw this recipe from ” THe Pigs in Blankets Cookbook” from The Jolly Hog and could not resist it. Its great as a light supper as well as as a side for the festive season.

Cypriot Keftedes (6)

I was reminded how delicious these meatballs are on a recent visit to the island. I was served a very generous portion which I managed to devour in a restaurant in Platres. They are also very good served cold the following day. This recipe is from ” Home Food” by Olia Hercules.Serve with a salad or stuffed into a pitta with some shredded lettuce, ripe tomatoes , sliced red onions and green pepper, grated feta and tzatziki.

Green Beans Cooked in Tomatoes (4)

Another favourite Armenian side dish from ” Home Food” by Olia Hercules. If fresh beans are not available you can use frozen. You can also poach some eggs in the dish to serve as a brunch or supper. You can serve with fresh bread or flatbreads. If you have leftover beans you can reheat the next day and whisk through some beaten raw eggs to make a version of scrambled eggs.

Saffron, Potato and Barberry Kuku (4-6)

A baked version of this Persian dish from ” The Saffron Tales” by Yasmin Khan. You can make individual kukus in a muffin tin or make one large kuku to slice at the table. Serve warm or cold with some salad, salty Middle Eastern cucumber pickles and some bread.

Green Eggs and Ham (6)

A delicious bake for brunch, lunch or supper from Diana Henry. You can add torn mozzarella too if you like, or make it more spicy.

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.

Salmon with Curry Butter Mash (2)

A new way with salmon which I found in ” The Art of Friday Night Dinner” by Eleanor Staefel.

Pomegranate Fattoush (4-6)

A delicious Vegan salad from ” Nistisima” by Georgina Hayden.

Brunch Frittata (12)

A hearty frittata which can be served for breakfast lunch or supper. Serve with some Tomato and Chilli Jam and warm Cheddar Cornbread Muffins. Its from the delightful ” Alice’s Cook Book” by Alice Hart.

Pates a la Cevenole (6)

Comforting bowls of pasta with chestnuts and mushrooms . Use ready cooked vacuum packed or frozen chestnuts to save time and effort. The recipe is from Southern France and i found it in the excellent ” Simple” by Diana Henry. Its a winner.

Vietnamese Herby Pork Balls ( makes 32)

These little pork and prawn meatballs make lovely canapes to serve with drinks, or will serve four people as a starter or two as a main course. The recipe is from ” Lidgate’s The Meat Cookbook by Danny Lidgate and Hattie Ellis.

Turkey Escalope with Cucumber Salad (5)

A schnitzel recipe which I found in ” Polska” by Zuza Zak.

Spinach with Peas(6)

A very good recipe for the summer when fresh peas are in season. Its from ” River Cafe 30″ by Ruth Rogers and Rose Gray.

Salmon with Green Beans and Mustard Crumbs (4)

I visited good friends for dinner yesterday and was served this most delicious but simple supper for summer. My friend didn’t have any Cornichons so prepared the dish using capers instead, and this worked very well. The recipe is from Diana Henry’s ” From the Oven to the Table”, one of my go to cookbooks.

Paneer and Pea Toast (1)

An easy snack or dinner from ” Cook As You Are” by Ruby Tandoh.

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