A delicious pilaf from ” The Art of the Larder” by Claire Thomson. For the spices use a mixture of coriander, cumin, pepper, turmeric and ginger, toasting the whole spices before you grind them. You could also add some allspice or nutmeg.
A new version of Pears in Red Wine from Nigel Slater. Cook the pears for as long as you dare so they are truly tender – a spoon should slide easily through the soft flesh.
Rhubarb Fool is one of my favourite recipes for spring rhubarb . This version is from Sophie Grigson.You could replace half the cream with some greek yoghurt if preferred.You dont need to whip the yoghurt though- just fold in with the whipped cream.
