Baked Feta with Sourdough and Olives (4)

A wonderful way to use feta from ” The Art of the Larder” by Claire Thomson. Serve with a simplesalad of lettuce and cucumber dressed with lemon, salt and olive oil. It serves 4 as a light lunch .

Cypriot Potato Salad (4)

A herbed packed potato salad from ” Ripe Figs” by Yasmin Khan.It goes well with grilled meats or fish.

Tomatoes with Peaches, Grapes and Feta (4)

My local chef and food writer Claire Thomson published her latest book ” Tomato” last month and as always I have found so many recipes I want make . The chapter on salads has many good ideas for the unprecedented hot weather we are currently experiencing and this simple and refreshing salad is the first recipe I tried.

Le Petit Aioli (6)

I picked the first Globe Artichokes from our allotment this week and that prompted me to prepare this Provencal dish from Ruth Watson’s ” The Really Helpful Cookbook”. The Globe Artichokes were served on a separate plate and dipped in the garlicky aioli along with the other vegetables. You can vary the vegetables but should include a combination of hot and cold. My vegetarian husband simply omitted the prawns.

Chicken Mchermel

This tagine with preserved lemon and olives is one of Morocco’s most well known dishes.

Purple Sprouting Broccoli and Pepper Salad (4-6)

Adapted from a recipe in ” Greens Cook Book” by Deborah Madison and Edward Brown 1988.

Green’s Spinach Salad (2-4)

This recipe for spinach salad is another one from ” The Greens Cook Book” by Edward Brown and Deborah Madison. For a variation you can replace half the spinach with thinly sliced red cabbage.

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