A variation of kedgeree using salmon and south east asian spices which i found in “Nigella Bites” by Nigella Lawson.
Rich, gooey and nutty Brownies from Claire Ptak’s “The Violet Bakery Cookbook”. These are at their best on the day of baking.
More delicious scones from Claire Ptak’s ” The Violet Bakery Cookbook”. When I lived in London I used to love visiting her stall in Broadway Market on a Saturday morning to pick up some naughty but nice treats. You can also make the scones in advance, then freeze and bake as and when needed. The dough will keep in the freezer for up to a month.
A comforting and wholesome version of an English classic pudding from ” Nigella Bites” by Nigella Lawson.
A favourite way with smoked haddock which is said to have been invented in The Savoy Hotel, London. It is usually served as a breakfast dish but also makes a very good supper. This version is from Rick Stein’s ” Seafood Lovers Guide”.
An easy tart to make when you have wild blackberries to use. As well as having several bushes on my allotment ( not welcomed by the plot rep) I love foraging for these on my walks around the green spaces of Bristol. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak. Anything left over can be eaten cold the next day.
This fish pie from Emily Scott’s ” Sea and Shore” can also be frozen. Its good with smoked haddock or salmon, but white fish will also work well. Serve with some hot buttered peas.
Another recipe for mussels using Cornish Clotted Cream from Emily Scott’s ” Sea & Shore”.
A lovely recipe for new season lamb from ” Sea & Shore” by Emily Scott. Serve with some purple sprouting or tenderstem broccoli and accompany with some redcurrant jelly or mint sauce.
A delicious way to use up leftover baguettes from ” Sea and Shore” by Emily Scott.
A delicious combination of flavours from ” Sea & Shore” by Emily Scott.
An irresistible combination from ” Sea & Shore” by Emily Scott. Serve as a snack or light supper. You need a good quality strong cheddar- Keens is recommended if you can get it.
A creamy gratin which can be served as a vegetarian main course or a side from Diana Henry.
A very good recipe from the South West of France from Diana Henry.
