This is really a French recipe but it is from ” Rhodes Around Britain” by Gary Rhodes. It should be served with Garlic Toasts with Rouille. To make the garlic toast cut a french stick into 1 cm slices and spread with some garlic butter. Toast the slices then top with Rouille.
A spring soup from chef and food writer Claire Thomson who is another Bishopston resident and who shares my love for good food and Pawson’s Greengrocers!
When i ate shellfish more regularly I was always looking for new ways to cook them. This recipe is from Ruth Watson’s ” The Really Helpful Cookbook” which is a great source for new mussel recipes among other ideas.
Today I am going to share a few recipes from Anna Jones’s ” A modern way to eat” published in 2014. My husband is a vegetarian and these are the sort of inspired meals we now enjoy day to day. More recipes from Anna can be found on The Guardian website.
