A good recipe for the cooler months from ” Cook Simple” by Diana Henry. If you like you can toss torn rocket or baby spinach leaves into the pasta before adding the sauce if you want something a bit more substantial.
A French recipe for roast lamb from ” Cook Simple” by Diana Henry. It’s good served with flageolet beans ( canned and drained are fine) heated with a big knob of butter, salt and pepper, a squeeze of lemon and a handful of chopped parsley.
A Syrian version of the simple and popular middle eastern dish of eggs with spicy tomatoes known as Shakshuka. Its’s from ” Sumac” by Anas Atassi. It can be served at any time of day and is good accompanied by flatbread, baguette or oven chips.
An easy dish from Pasture restaurant in Bristol, which I found in ” The Bristol and Bath Cookbook”. It will serve four as a starter. Serve with hunks of warm sourdough to mop up the juices.
