A great veggie traybake from Yotam Ottolenghi. If you like you could also use carrots and/ or parsnips, but keep the overall weight of the vegetables the same,
A traditional Korean dish from ” The Art of the Larder” by Claire Thomson.You can leave out the meat if you prefer.
A recipe from the Parwana Afghan Kitchen in Adelaide.
A Syrian Beetroot Salad from ” Sumac” by Anas Alassi.
A Greek recipe from Skye Gyngell’s ” How I Cook”.
A creamy soup with Middle Eastern seasonings from John Gregory- Smith
This fish pie from Emily Scott’s ” Sea and Shore” can also be frozen. Its good with smoked haddock or salmon, but white fish will also work well. Serve with some hot buttered peas.
A very good one pot supper from ” Sea & Shore” by Emily Scott. It tastes even better the next day, and if you like you can grate cheese over the top and put under the grill before serving.
Another recipe for mussels using Cornish Clotted Cream from Emily Scott’s ” Sea & Shore”.
A quick and easy supper from ” Sea & Shore” by Emily Scott.
A creamy gratin which can be served as a vegetarian main course or a side from Diana Henry.
A new vegetarian side from Claire Thomson.
A delicate white fish soup, swirled with garlic mayonnaise . Its similar to bourride from the French Riviera and i found it in Claudia Roden’s ” Med: A Cookbook”.
A flavourful curry using leftover roast turkey from Xanthe Clay.
A delicious and warming meal for the cooler months from Georgina Hayden.
