Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Onion Soup with Madeira and Gruyere Toasts (4)

A favourite version of this soup from “Tender:Volume1” by Nigel Slater.

Fish Pie with Celeriac Mash (4)

A recipe from Melissa Hemsley.

Cheese, Spinach and Rye Tart (6)

A Nordic inspired recipe from Diana Henry.

Chard and Cheese Tart (4-6)

An easy tart from Annabel Crabb.

Potato Cake with Fontina and Herbs (2-3)

A delicious supper that makes the most of fresh herbs from Nigel Slater.

Chocolate Apricot Amaretti Cake(10)

A dark, soft and moist cake for a special occassion from Nigel Slater. It will keep well for a day or two in an airtight container. Serve with cream or creme fraiche if you like.

Boxty (4 wedges)

Felicity Cloake’s ” perfect” version of these popular Irish potato cakes.

Gruyere and Pumpkin Pie (4-6)

A moreish cheese spiked pie from Anna Jones.

Chocolate Biscuits ( makes 20)

Felicity Cloakes “perfect” version.

Mushroom and Dill Tart (6)

A tart made with cheese pastry and a deeply savoury filling from Nigel Slater.

Beetroot, Caraway and Goat’s Cheese Bread ( 1 loaf)

A savoury beetroot bread from Yotam Ottolenghi to serve spread with lots of salted butter. It will keep for a week in an airtight container.

Baked Pasta with Asparagus, Pancetta and Cheese (6)

A comforting dish from ” As the Romans Do” by Eleonora Galasso. It is also very good cold if there are any leftovers.

Haggis Mac and Cheese (4)

Visiting my local butchers today for some sausages to accompany Neeps and Tatties I spotted both original and vegetarian haggis which i purchased in readiness for Burns Night. We will be celebrating this on our own this year, in Lockdown. In the meantime here is a recipe from Claire Thomson.And why not?

Cheddar and Cider Soup (6)

A rich soup for autumn or winter from Nigel Slater which I found in ” Greenfeast:autumn,winter”. Serve with bread, either torn and placed in the base of the soup bowl, or toasted and dipped.

Hazelnut Chocolate Cake with Sultanas (10)

A rich, moist and intense cake from Nigel Slater. Serve in thin slices with sour cream or creme fraiche. It will keep for a day or two, wrapped in cling film or foil.