Chicken Pie (6)

A very good chicken pie from ” The Weekend Cook” by Angela Hartnett. If you have some good bacon or pancetta then throw this in too. Serve with boiled frozen peas.

Pumpkin, Chestnut and Stilton Tart (6-8)

A seasonal vegetarian tart from Diana Henry.

Smoky Blue Cauliflower Cheese (4)

Cauliflower Cheese is comfort food at its best and I am always on the lookout for new versions. This is from ” Chilli Notes” by Thomasina Miers.

Olive, Feta and Herb Muffins ( makes 12)

A recipe I found in ” Nutmeg & Custard” by Marcus Wareing.They are lovely for a snack or brunch, or to accompany dinner.

Cheese and Pickle Muffins ( makes 12)

Delicious muffins from ” Nutmeg & Custard” by Marcus Wareing,

Vienna Plum Cake (4)

This good old fashioned cake can be served warm as a pudding or cool as a cake. Its from ” Good Cooking” by Jill Dupleix

Cheese Croquettes (4)

Here’s another recipe from ” Cooking from an Italian Garden” by Paola Scaravelli and Jon Cohen.

Apricot Tart (6)

The fresh apricot season is very short so make the most of them when you can. Here’s a recipe from Nigel Slater.

Blackberry and Lavender Clafoutis (4)

A lovely summer recipe from ” The Witch-Crafting Handbook” by Helena Garcia.

Saffron, Potato and Barberry Kuku (4-6)

A baked version of this Persian dish from ” The Saffron Tales” by Yasmin Khan. You can make individual kukus in a muffin tin or make one large kuku to slice at the table. Serve warm or cold with some salad, salty Middle Eastern cucumber pickles and some bread.

Gooseberry and Elderflower Clafoutis (6-8)

A seasonal recipe from Anna Higham. You can use any soft fruit including tayberries , jostaberries and mulberries if you can find them.

Smoked Salmon and Spinach Lasagne (4)

An easy and comforting pasta bake based on a Scandinavian recipe. Its from Tom Kitchin and I found it in ” Chefs at Home”.

Tomato, Leek and Artichoke Bake with Feta (2-3)

A recipe from the excellent ” The Quick Roasting Tin” by Rukmina Iyer.

Blackberry Granola Muffins ( 12)

A lovely breakfast on the run from ” Alice’s Cook Book” by Alice Hart. You can vary the berries according to the season , use all white flour or replace the granola with some white chocolate if you like.

Brown Butter Curried Cornbread (6)

Here’s another recipe from Ixta Belfrage’s ” Mezcla”. You can serve it as the main event, or it goes very well with her Roast Chicken Curry or Mole Short Ribs. You can use less of the chilli or just use a pinch of chilli flakes if you want a milder heat.Left overs can be reheated the next day- either pan fry or put in a 170 C Oven, 150 Fan and warm for about 10 minutes. Serve with plenty of butter on the side.

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