Aligot (4-6)

These magical cheesy mashed potatoes are a speciality of Auvergne in South West France and were once the popular sustenance for pilgrims heading to Santiago de Compostela. This is Felicity Cloake’s ” perfect” version.

Lamb Chops with Greens (4)

A recipe for lamb with a green sauce from Rachel Roddy. It will make a jar of green sauce which will keep in the fridge for a few days. If you don’t eat meat, you could use grilled fish or cheese for this recipe- halloumi would be good.

Squash with Chermoula (6-8)

A moroccan recipe from Samin Nosrat.

Lamb and Quince Tagine with Yoghurt (6-8)

A recipe from Californian cook Samin Nosrat. Serve with steamed couscous and some roasted squash or other vegetables.

Chicken Liver Pate (1 jar)

A recipe from Anna del Conte. Serve on crostini, toast or french bread brushed with olive oil and baked until golden.

Meatballs with Cabbage (4-6)

A recipe from Rachel Roddy to serve with buttery mashed potatoes.

Lemongrass Chicken with Green Mango Salad (4)

A recipe from Claire Thomson’s ” New Kitchen Basics”.

Noodles with Crispy Eggs (2)

A recipe from Thomasina Miers who refers to them as ” hangover” noodles for those days when one might be feeling a bit under the weather.

Olive Oil Mash (4)

A lighter version of mash which goes well with oily fish or steamed vegetables from Yotam Ottolenghi.

Ants Climbing Trees (4)

A recipe for minced pork from Nisha Katona’s ” Pimp my Rice”. If you have any green beans then chop them up and add with the meat.

Asparagus, Anchovy and Parmesan Bread Pudding (4)

An inspired and moreish dish from Thomasina Miers. For a vegetarian version leave out the anchovies and use a vegetarian cheese.

Chip Shop Curry Sauce (500 ml)

A recipe from Bristol based chef Josh Eggleton.

Prawn and Pak Choi Broth (4)

Another healthy soup from Angela Hartnett.

Swede, Pumpkin and Sweet Potatoes with Pomegranate (6)

Another delicious side dish from Signe Johansen.If feeding two or three people, use just one or two vegetables, ideally including the sweet potato, to ensure the right balance of flavours. Keep any leftover pomegranate seeds for garnishing a pudding, or a salad of leftovers the next day. The yoghurt dressing keeps for a few days in the fridge and makes an excellent dip with crispbread or toasted pitta.

Brie and Cavolo Nero Toasties (4)

A recipe from Waitrose.

Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Blog Archives