Kuku is the term used in Persia for egg based frittata type dishes and there are several versions to try. They make a very good picnic dish and can be served hot, warm or at room temperature. I used yellow courgettes in the version in the picture. The recipe is from ” Sirocco” by Sabrina Ghayour.
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.
A very good version of rarebit ( or posh cheese on toast) from ” Good Things to Eat ” by Lucas Hollweg. I grew up in Somerset, and for many years cider was my favourite tipple, so Im always keen to find recipes that celebrate our local apples, cheese and cider.
I love foraging for wild garlic on my local walks and am always looking for new ways to use it. This green and cheesy pasta from Thomasina Miers is also a great way to use up odds and ends of different cheeses- the more variety the better. If you like crisp pancetta or melted anchovies can be added to the sauce. If wild garlic is hard to find then bulb garlic can be used instead and wilted spinach or kale added for colour.
This is more substantial than a soup and makes a filling lunch or supper served with some fresh bread. The recipe is from ” The Hidden Hut” by Simon Stallard.
A recipe from ” The Hidden Hut” by Simon Stallard. Its good to make this in winter in the UK when crabs are usually both cheaper to buy and richer in the brown meat which makes this dish rich and flavoursome. Two whole crabs will give you about the right amount of crabmeat for this dish.
A warming, hearty and seasonal gratin from Yotam Ottolenghi. You can vary the vegetables using the same total weight, but these work very well together. Cut the vegetables into 2mm thick slices, using a mandolin if you need to.
