This is from ” A Taste of Home” by Angela Hartnett. She got it from the chef at the York and Albany Hotel in Camden, London and says it is one of the best risottos she has ever tasted. And I am happy to take her word for it.
A delicious version of Italy’s Tortelli di Zucca from Jill Dupleix’s ” Good Cooking”. You can use onion or butternut squash as an alternative to pumpkin if preferred.
This is from ” The Return of the Naked Chef” by Jamie Oliver and is a favourite combination for summer.It goes well with chicken or fish or can be served as a salad on its own.
A colourful pasta dish from ” The Greens Cook Book” by Deborah Madison and Edward Espe Brown. If you can get cockscombs then any short pasta will do, but try to get a multicoloured one. You can also serve this cold as a pasta salad with a bit of tweaking.
I made this healthy and delicious soup during my week of cooking recipes from France. Traditionally three types of fresh white beans would be used along with the other vegetables. This recipe from Patricia Lousada uses dried haricot beans, but I substituted a tin of cannellini beans which was fine if not authentic. I also substituted Butternut squash for the broad beans and made the pistou using wild garlic leaves rather than basil. I think it is even better the next day.
A Japanese style recipe from Nigella Lawson’s ” Forever Summer” . You can grill, fry or barbeque the fish, but only cook it briefly .She recommends serving with tender stem broccoli.
