Delicious savoury scones to serve on their own or alongside soups or salad.They are best eaten on the day they are made, but you can make the dough and freeze the scones individually for up to a month if you like. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak.
A creamy gratin which can be served as a vegetarian main course or a side from Diana Henry.
With Thanksgiving a couple of days ago and Christmas on the horizon I thought it would be timely to post a recipe for leftover Turkey. Its from Nigella Lawson’s ” Nigella’s Christmas”, but she credits the original version to her friend and agent Ed Victor. It goes well with a baked potato and green salad.
A Mexican inspired breakfast from Diana Henry.
A warming stew for the cooler months from Nigel Slater.
A dark and sticky cake from Jeremy Lee, chef/owner of Quo Vadis, London. It is best left for at least a couple of days before eating.
A very rich version of mashed potatoes from Mexico, The recipe is from ” Oaxaca” by Bricia Lopez and Javier Cabral.
Delicious and warming baked beans to serve on toast from Thomasina Miers.
A colourful vegetarian dish from Diana Henry.It could be served as a vegetarian main , alongside some salmon or if you are a beetroot fan like me with anything.
More comfort food from Angela Hartnett.
This version of beef stroganoff is from Delia Smith’s ” Complete Cookery Course”. It uses chuck steak which needs a longer cooking time than the recipe i have posted for Beef Stroganoff. Serve with plain boiled rice and a green salad.
An old favourite from Jane Grigson’s ” Fruit Book”.
