A recipe from Nigel Slater described as ” somewhere between a pudding and a cake”
Browned Butter, Blackberry and Hazelnut Friand (4)
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Blog Archives
Wild Garlic and Puy Lentil Soup (4)
Roquefort, Figs and Honey on Brioche (1-2)
Pappardelle with Cavolo Nero, Orange, Chilli and Garlic(4)
Bazargan (6-8)
A version of this Syrian cracked wheat and nut salad which I found in ” Tamasin’s Weekend Food” by Tamasin Day-Lewis. For a more elaborate dish see the Severnshed Bazargan recipe on this site. It’s best to make this a few hours before serving if you have time, so that the wheat fully absorbs the dressing.
Pear, Marsala, Coffee and Chocolate Trifle (8)
Chicken,Cider and Cheddar Crumble(6)
Severnshed’s Bazargan (6-8)
The Severnshed was a longstanding restaurant in a boathouse on Bristol harbourside. It survived at least 20 years but sadly i never got round to eating there before it closed. They specialised in middle eastern food including this traditional Syrian dish which was later adopted by the Jewish community in Damascus. This updated version is from one of their head chefs, Raviv Hadad. I found it in Sophie Grigson’s ” Sunshine Food”, one of my go to books in 2000 when it was first published. It can be served as a starter or a vegetarian main course.
