Prawn and Tomato Stew (4)

Another recipe from the Palestinian cookbook ” Falastin” by Sami Tamimi and Tara Wigley. Serve with crusty white bread to mop up the juices, or dot with feta cubes or olives. A green salad on the side is good too.

Penne with Broccoli and Green Olives (4-6)

Purple Sprouting Broccoli is probably my favourite vegetable and i buy it almost daily from my local greengrocers when it is in season. The best i have ever had came from a stall at Stoke Newington Farmers Market in London, and is definitely one of the things I miss about not living there so far. I have tried to grow it on my allotment but without much success so far. This is from ” River Cafe Cook Book Two”.

Scoffins (12)

“Scoffins” were invented in Cornwall and described as a savoury cross between a scone and a muffin.They can be served hot or cold with butter , or with salads or soups. Once discovered they are quite irresistable . For a variation use Wild Garlic Pesto instead of one made with basil.This is another recipe from ” Food Glorious Food”.

Orecchiette with Cauliflower and Pine Nuts (2)

Yesterday’s dinner was this most delicious cauliflower pasta recipe ( adapted for 2) from ” New Kitchen Basics” by Claire Thomson. Although by no means a vegetarian cookbook there are so many recipes for vegetarians in this book that i am cooking from it several times a week at the moment. You can use any short pasta such as conchiglie, rigatoni or fusilli but the orecchiette holds the sauce well. You can also use the cauliflower mix as a topping for bruschetta.

Riverford Romanesco Pasta (2)

Romanesco cauliflower is  described as tasting like a cross between broccoli and cauliflower but with a nuttier flavour. This is my adaptation  of a recipe provided by the Riverford Organic Box scheme which operates in the UK.Its also good with purple sprouting broccoli instead of the romanesco. The original recipe can also be found online if preferred.