Roast Chicken with Tarragon Juices (4-6)

A simple chicken supper from ” Real Food” by Nigel Slater. Serve with a green salad, lightly dressed with oil and lemon juice.

Egg, Turmeric and Coconut Curry (4)

An easy gently spiced curry, fragrant with coconut milk and spice, from ” The Art of the Larder” by Claire Thompson. Serve with brown or white rice and a jarred Indian pickle or chutney. Cook as many eggs as you would like to serve.

Bandits Joy (4)

A very good Albanian recipe for sweet potatoes which I found in ” Round the World in Eighty Dishes”. The recipe is by the late Lesley Blanch.

Squash and Feta Gratin (4-8)

Here is another favourite recipe from Sophie Grigson’s ” Sunshine Food”. It will feed four as a light vegetarian main course or 8 as a side. Serve hot or warm. Its best to use a winter squash such as butternut, red kuri, crown prince or onion, but pumpkin will do if its all you have.

Wild Rocket, Chickpea and Prawn Salad (4)

A main course salad for a light lunch or suppewr from ” Sunshine Food” by Sophie Grigson. Serve with plenty of crusty bread to soak up the juices.

Sybil Kapoor’s Kedgeree (4)

A favourite version of kedgeree that I have been trying to relocate the recipe for for some years. Traditionally the rice and fish would be mixed together and the dish served for breakfast, but this version is best served for lunch or supper accompanied by plenty of white basmati rice. The recipe is from ” Modern British Food” by Sybil Kapoor.

Red Cabbage Salad (4)

A modern version of a piquant red cabbage salad from Yorkshire which was known as ” Yorkshire ploughboy” according to Dorothy Hartley in ” Food in Enlgland”. The recipe is from ” Simply British ” by Sybil Kapoor. It should be served with cold meat and jacket potato. It can also be served as a warm red cabbage salad ( see instructions).

Smoked Haddock with Horseradish Mash and Poached Egg (6)

An old favourite from ” Big Flavours and Rough Edges” by David Eyre and the Eagle Cooks. Its best to use undyed smoked haddock if you can get this. The Horseradish Mash can be replaced with Saffron Mash. Infuse a gram of saffron in the milk( or half milk and cream) while it is heating through and omit the horseradiash.

Romanesco and Pecorino Sformata (4-6)

An easy lunch or supper from Thomasina Miers which i think would also work very well with some purple sprouting broccoli. She also suggests nettles or wild garlic as alternatives to use in the spring. Serve with a green salad dressed in a sharp vinaigrette.

Aromatic Prawn Curry (4)

A Caribbean recipe from chef Andi Oliver which i found in ” The Pepperpot Diaries”

Spinach and Gorgonzola Risotto (4)

Another very good risotto from ” A Taste of Home” by Angela Hartnett.

Lamb Bunny Chow (4)

A classic South African recipe which is good served with a Tomato and Onion Salad. Any leftover filling will be even more delicious the next day served with rice or salad. It’s from Nokx Majozi and I found it in ” Chefs at Home” . The book was written to support Hospitality Action during Lockdowns in 2020 and 2021, and contains recipes from UK based chefs.

Bacon and Treacle Sauce (600 ml)

A rich gravy which goes well with sausages, red meats, game or roasted root vegetables. Its from ” Tom’s Table” by Tom Kerridge.

Asparagus, New Potato and Pea Frittata (6-8)

A very good frittata from ” Notes from a Small Kitchen Island” by Debora Robertson.

Eggs Benedict Strata (6-8)

Everybody loves Eggs Benedict, but lets face it making the Hollandaise Sauce can be a bit of a faff especially when you are hungover and hungry. This recipe is a riff on the traditional version from ” Notes from a Small Kitchen Island” by Debora Robertson. This savoury bread and butter pudding is even better if prepared the day before and then cooked the following day. If you like you can add some halved cherry tomatoes to the mixture and/ or serve rashers of crisp bacon and sizzling sausages alongside. And of course Bloody Mary’s to accompany – or Virgin Mary’s if preferred.

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