Clams with Parsley and Lemon (4)

These clams can be served on their own or with spaghetti for a classic spaghetti vongole. The recipe is from ” Butter” by James Martin.

Lentil Salad with Whipped Goats Cheese Butter (4)

A dish that can be served hot or cold from ” Butter” by James Martin. Dice all the vegetables quite finely to help them break down as the pulses cook.

Lentil, Orange and Ginger Soup (4)

A spicy, fragrant and comforting soup from ” The Modern Vegetarian” by Maria Elia. For a change, you can garnish with crumbled feta and crispy onions as an alternative to the yoghurt.

Chicken Shish Kebabs (6)

More kebabs from the Syrian cookbook ” Sumac” by Anas Atassi. These are usually served in a middle eastern flatbread but also very good served with aioli to dip the kebabs into before devouring greedily. If you are using a barbecue to cook them they will take 6-8 minutes, turning often.Drizzle with the honey just before the end of the cooking.

Chicken Kofta Kebab (4)

A Syrian recipe from ” Sumac” by Anas Atassi. If you can, start the preparation the day before and leave to marinade overnight. If you like you can barbecue the skewers- they will need about five minutes on each side. They are good served in a flatbread with some fresh herbs and lemon juice.

Beef Shawarma (4)

This Syrian dish is delicious served rolled up in a flatbread with Biwaz. It’s from ” Sumac” by Anas Alassi.

Potato, Courgette and Tomato Bake (4)

Another very good vegetable bake from Rachel Roddy.

Pasta with Cavolo and Chickpeas(4)

A nutritious pasta recipe from Georgina Hayden.

Leek, Chestnut and Cider Crumble(2-4)

A recipe from Kathy Slack’s ” From the Veg Patch”. It can be served as a vegetarian main or as a side dish .

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 ….

Cauliflower Soup with Sage and Walnut (4)

A rich soup with a nutty butter from Claire Thomson.

Tomato and Lentil Soup (4)

A spicy, warming and nutritious soup from Claire Thomson.

Fennel, Olive and Caper Bread Pudding (12)

Another very good savoury bread pudding from ” The Violet Bakery Cookbook” by Claire Ptak.

Courgettes with Mint and Garlic (4)

This Italian recipe for courgettes ( Zucchini alla Scapece) can be served as an antipasti or would go well alongside fish. Its best to make them 24 hours in advance to allow them plenty of time to marinate, but at a push a couple of hours will suffice. This version is from Rachel Roddy.

Tomato Butter Pasta (4)

This is a one tray bake from Yotam Ottolenghi but he credits the tomato butter sauce to Marcella Hazan.Serve with a green salad.

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