Cavolo Nero, Leek and Ricotta Bread Pudding (4-6)

This recipe is from Claire Ptak’s “The Violet Bakery Cookbook”.

Sprouts with Rosemary, Lemon and Pecorino (4-6)

In my view you can never have enough recipes for Brussels Sprouts, a vegetable i love if treated with respect and not boiled to a slush. This recipe is from ” Nigellissima” by Nigella Lawson.

Pasta with Courgettes (2)

Another lovely way to use courgettes from Nigella Lawson’s ” Nigellissima”.

Tahini Sauce (4)

Moro’s recipe for Lebanese Tahini Sauce.

Aloo Chaat Salad (4)

An easy recipe from Claire Thomson’s ” New Kitchen Basics” . You can use other vegetables or fruit in the mix depending on what you have- for example cucumber, mango or pomegranate. Chaat is an Indian Spice blend which can be purchased in some supermarkets as well as Indian stores.

Greek Salad, Pelion Style (4)

A favourite version of Greek Salad from Chris and Carolyn Caldicott’s ” The Spice Routes”.

Pear and Stilton Soup (4)

If you want to make this soup in advance then reheat without boiling.

Sausages with Puy Lentils (4)

Another recipe from ” Sausage and Mash”.

Curried Parsnip Soup (8)

Jane Grigsons recipe for Curried Parsnip Soup.

Chicken with Garlic (4)

They dont have gravy in Spain but they love garlic and this is one of their favourite ways to prepare chicken or rabbit.

Scrambled Eggs with Spring Garlic and Mushrooms (2)

While in England we tend to have scrambled eggs for breakfast in Spain they are more likely to be offered for lunch or supper. There are many versions, but this is a favourite vegetarian one. If you like, you could add prawns. The oyster mushrooms could be replaced with other wild mushrooms such as girolles.

Wild Mushroom Macaroni Cheese (4)

Macaroni Cheese is great comfort food even if it usually blows the diet. The basic recipe can sometimes benefit from enhancement. This is my slightly simplified version of a recipe by Jimmy Garcia aka ” London’s Pop Up King”. Who would have thought this would be back on restaurant menus!

Oyster mushrooms, or other mushrooms can be used instead of wild mushrooms if preferred.

Lamb with Almonds (4)

Purple Sprouting Broccoli and Pepper Salad (4-6)

Adapted from a recipe in ” Greens Cook Book” by Deborah Madison and Edward Brown 1988.

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