A great way to use up offcuts of venison from Mark Hix. It will serve two as a main or four as a starter and is good served with flatbreads, rice or even mash.
This dish from Damascus may not sound that enticing but I assure you it is most delicious. It’s from ” Sumac” by Anas Atassi. If you are vegetarian replace the chicken stock with vegetable stock.
A delicious noodle dish from “Jamie’s Dinners” by Jamie Oliver. You can use other fish ( about 400g) like sliced salmon or cod, or even finely sliced chicken.
A simple and aromatic fish curry from Diana Henry. Use whatever fish is in season and sustainably sourced- cod, haddock, pollard, coley, gurnard and monkfish are all suitable.
A delicious way to cook pumpkin or squash from ” The Rangoon Sisters” by Amy and Emily Chung. You can replace the pumpkin with butternut squash or other squashes.It can be kept in a container in the fridge for up to four days or frozen for up to three months.
This recipe is from ” Chilli Notes” by Thomasina Miers. You will have some curd leftover which you can spread on toast or have with ice cream. It willl keep for up to a week in a sealed container in the fridge. The possets are good serve with biscotti and perhaps some pudding wine.
