An easy and irresistable potato side from ” Cook” by Thomasina Miers. To turn into a simple supper dish after cooking top with Taleggio, mature cheddar or brie and pop back in the oven for 5 minutes, then serve with a light green salad.
A favourite Spanish soup from ” Cook “, the first recipe book by Thomasina Miers which I bought in 2007 and which i think is now out of print. If your guests are squeamish about runny eggs poach the eggs in the soup or separately before serving , but the Spanish would never do this!
A recipe from ” Wahaca Mexican Food at Home ” by Thomasina Miers. They are a great hangover cure and you can vary the amount of chilli to make them as mild or spicy as you like. Serve with some Roast Tomato Salsa .
A recipe from the excellent book ” Home Food” by Olia Hercules. It can be served with grains such as couscous or freekah but also with rice, boiled and crushed potatoes or flatbreads . Lamb shanks can be used as a cheaper alternative to shoulder if you like. If you like you can shred the cooked lamb and mix it with the juices up to a day before and keep in the fridge, then just reheat in a lidded pan with a splash of water mixed in, or in a foil baking tray, before serving.
A recipe i found in ” River Cottage Good Comfort” by Hugh Fearnley- Whittingstall. In this book he tweaks many favourite recipes to make them healthier for us.
A version of this Greek favourite from Georgina Hayden and great when you have a glut of tomatoes. Its good served as a brunch with pitta bread or toast, but can also be served as part of a larger spread.
A very good way with this vegetable from Abel & Cole ” How to Eat Brilliantly Every Day”. If you like you can fold the grated veg through the warm oil while it is still in the pan.
This retro Jewish classic from Odesa is served on rye bread. It’s from ” Summer Kitchens” by Olia Hercules.You can use Gruyere or Cheddar but any tasty hard cheese works.
If you get fresh beetroot with the leaves still attached- or grow your own- then this is a very good way to use the leaves. They taste like chard, and if they look a little limp just pop them in some ice cold water for a few minutes to perk them up and then dry with a tea towel or kitchen paper. The recipe is from ” Summer Kitchens” by Olia Hercules.
