This makes a lovely vegetarian supper dish on its own but can also be served to accompany roat meat, chicken or fish. It’s from ” A Taste of Home” by Angela Hartnett.
This is from ” The Food and Wines of Spain” by Penelope Casas. Serve this with salad, accompanied by a dry white wine if you like.
This version is from Fay Maschler’s ” Eating In”. The original sweet and sour sauce originated in Hunnan, China and was a light vinegar and sugar mixture with little resemblance to the dish served in many Chinese restaurants today.
Nuts pair beautifully with the potatoes and cream in this seasonal recipe from Claire Thomson.
An easy recipe from Nigel Slater’s ” The 30 Minute Cook” . You can replace the chicken with duck breasts, squid or prawns if preferred.
An Italian recipe for Tuna from Rick Stein’s ” Seafood Odyssey”.
A recipe from Jane Grigson’s ” Vegetable Book”.
A risotto with goats cheese from Lindsay Bareham’s ” One Pot Wonders”.
Park Farm in Kelston is the home of the Bath Soft Cheese Company and I will always call in there- usually for an ice cream- if walking in the area. This recipe uese the lovely cheeses they make which you can buy there and in local farmers markets. I found the recipe in ” The Bristol and Bath Cookbook”
This version is from Fay Maschler’s ” Eating In”.
A dish from Jamie Oliver’s ” The Naked Chef”.
An old favourite from ” The Food and Wines of Spain” by Penelope Casas.
A Korean recipe from Madhur Jaffrey’s ” Far Eastern Cookery”.
A middle eastern pilaf that uses leftover lamb from Tom Hunt’s ” The Natural Cook”.
