A delicious way to use courgettes which I found in ” From the Oven to the Table” by Diana Henry. Serve with green salad and perhaps some roast tomatoes.
A rich and creamy Vietnamese soup from ” Vietnamese made Easy” by Thuy Diem Pham. She descibes it as her quick and easy version of Bánh Canh Cua Nuóc Côt Dùa.
A summery frittata from ” Cook” by Thomasina Miers. This is good served in a fresh baguette, moistened with some olive oil and tomato and with a handful of rocket.
A flavoursome nutty stir fry from ” Stir Crazy” by Ching-He Huang. You can add some blanched greens or steamed broccoli and toss together, or serve the greens alongside , together with some steamed jasmine rice.
A quick and delicious from chef Clare Smyth ,owner of Core. I found the recipe in ” Chefs at Home” , a book produced to support Hospitality Action during Lockdown .
A hearty frittata which can be served for breakfast lunch or supper. Serve with some Tomato and Chilli Jam and warm Cheddar Cornbread Muffins. Its from the delightful ” Alice’s Cook Book” by Alice Hart.
