Fig and Orange Jam ( about 4 lbs)

A recipe from Sophie Grigson. This is lovely served on bread or toast or as a simple pudding with thick yoghurt.

Fried Moroccan Fish (2)

This is from ” The 30 Minute Cook” by Nigel Slater.

Gunpowder Chicken (4)

A favourite recipe from ” Mowgli Street Food” by Nisha Katona.

Courgettes with Bay (4)

A great pairing from ” Mowgli Street Food” by Nisha Katona. Just before Lockdown I heard that a Mowgli Restaurant would be opening In Bristol so fingers crossed one still comes our way soon.

Cider Sangria (4)

I first discovered cider sangria in a little tapas bar cum sidreria in Llanes, Asturias. Many of you will already know that Asturias is the region where spanish cider is made and consumed in great quantity and the area is therefore very close to my heart. On my brief and unexpected return visit to Llanes I went straight back to that bar and Tony and i shared two litres of this very refreshing and quaffable nectar over a relaxed afternoon. Fortunately we didn’t have to do anything after other than get into a minibus and be driven to our accommodation in the Picos de Europa …

This version is from ” Apple ” by James Rich.

Mozzarella, Tomato and Grape Salad (4)

A refreshing assembly of ingredients to be enjoyed at their seasonal best from Claire Thomson’s ” New Kitchen Basics”.

Salad Nicoise (2)

A quick version from Nigella Lawson’s ” Nigella Express”. She uses croutons rather than potatoes for speed.

Pea, Dill and Mint Soup (4)

A spicy and fresh pea soup from Meera Sodha’s ” Fresh India”.

Chocolate and Rosemary Cream (6)

A recipe from The Peat Inn which can be found in Sophie Grigson’s ” Sophie’s Table”. Sometimes you just have to forget about the calories.

Orecchiette with Cauliflower and Pine Nuts (2)

Yesterday’s dinner was this most delicious cauliflower pasta recipe ( adapted for 2) from ” New Kitchen Basics” by Claire Thomson. Although by no means a vegetarian cookbook there are so many recipes for vegetarians in this book that i am cooking from it several times a week at the moment. You can use any short pasta such as conchiglie, rigatoni or fusilli but the orecchiette holds the sauce well. You can also use the cauliflower mix as a topping for bruschetta.

Duck with Apricots (4)

A Moroccan recipe from Claudia Roden’s ” Arabesque”

Albondigas de Bonito (4)

A recipe for White Tuna fishballs from ” Spain on a Plate” by Maria Jose Sevilla. You can use different fish if preferred.

Cod with White Bean Puree (4)

Another recipe from Ruth Watson’s ” The Really Helpful Cookbook”.

Courgette and Crab Salad (4)

A favourite recipe from “Sophies Table” by Sophie Grigson (1990)

Cherry Shrub (500 ml)

A shrub is a type of fruit cordial made with a mild vinegar which acts as a preservative. To serve, pour about 40 ml per person over ice and top up with sparkling water, soda or wine. The leftover cherries can be served with ice cream or with a goats cheese salad. They also go well with grilled lamb.

Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

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