A one pan vegetarian supper from the inspired ” The Green Roasting Tin” by Rukmini Iyer. In this recipe the polenta is baked rather than first cooked on top of the stove.
Saganaki is a Greek dish which is often made using Halloumi cheese. This is very good served with some fresh ripe figs, apricots or grapes, together with some crusty bread to mop up the juices. The recipe is from ” The Art of the Larder” by Claire Thomson.
An easy and delicious version of this Greek way with prawns from ” The Art of the Larder” by Claire Thomson. Serve with plenty of crusty bread to mop up the lemony prawn juices.
These little meatballs can be made ahead of time for an easy light lunch. SErve with salad and Catalan tomato bread. The recipe is from ” Simple Food” by Jill Dupleix.
The Syrian name for this comforting dish is Muffaraket Batata and I found the recipe in ” Syria Recipes from Home” by Hab Azzam and Dina Mousawi. In the introduction to this dish they descibed how they met a group of young Syrians cooking this in a public park in Lesbos while waiting to register as refugees. Lets hope that many of these displaced individuals can now return to their homeland if they wish to do so. The dish is also popular with pregnant women as it is belived to be a good detoxifier.
A good way to use up sourdough with some feta from ” The Art of the Larder” by Claire Thomson. Serve with a simple salad of lettuce and cucumber dressed with lemon, salt and olive oil. It serves 4 as a light lunch .
Green beans are cooked in olive oil like this in Turkey , where they are usually served warm, or at room temperature, rather than hot. This recipe is from ” Comfort” by Yotam Ottolengji, and the beans will keep in the fridge for up to three days.
