This cheesecake can be served on its own but is very good accompanied with fruit such as stone fruits or figs.Its from Debora Robertson’s ” Notes from a Small Kitchen Island”.
A golden parmesan crusted cornbread with sticky sweet roasted tomatoes from Thomasina Miers. She makes this in a skillet, but if you don’t have an ovenproof frying pan use a casserole or baking dish instead.
A vegetarian Christmas treat from Scandinavian chef Signe Johansen .It can be scaled down for two to three people.Use one sheet of filo per person and either make smaller pies, using a large muffin tin tray or small pastry tins, or simply place the filling in the middle of the pastry and fold over each layer, making sure to brush oil or melted butter on the exterior and base of the filo so it bakes to a crisp, golden finish.
A greek dish of pasta, meat, tomato and cheese . This version is from Corfu and can be found in Rick Stein’s ” Mediterranean Escapes”. Serve with a green salad, some crusty bread and a robust red wine if you do.
