A delicious vegetarian supper from ” Med” by Claudia Roden. If you like it can be made in advance, but the asparagus should be cooked at the last minute.
A restorative chicken soup from ” The Weekend Cook” by Angela Hartnett.
A warming Moroccan dish from Rose Prince.
A favourite recipe from Moro.
A warming and fragrant stew for winter from Kirsty Hale of Riverford Organic Farms.
This recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage. It will keep in the fridge for up to 3 days, or in the freezer for a month. Serve over pasta or polenta, or use as a base for lasagne or Shepherds Pie.
