This tasty seasonal soup is from ” The Modern Cooks Year” by Anna Jones.
Wild Garlic and Puy Lentil Soup (4)
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Blog Archives
Cypriot Potato Salad (4)
Clementine and Almond Cake (10-12)
Roasted Roots with ” Waste” Pesto (4)
Courgette and Aleppo Chilli Dip (4-6)
Lemon Roasted Feta with Tomatoes (2-4)
A colourful dish for summer which i like to make using cherry tomatoes from ” A Modern Way to Eat” by Anna Jones.You could also serve the roasted feta in a greek salad or crumbled over roasted squash. This will serve two as a main or four as part of a meal. Sometimes i serve this with some home made oven chips, or with warmed pittas or crusty bread to mop up the juice. You could also serve a green salad alongside.
Strawberry, Cherry and Elderflower Salad (4)
Eggs with Broad Beans and Tomatoes (4-6)
Roasted Root Panzanella (4)
I love to eat roasted root vegetables and last night i cooked this recipe from Anna Jones’s ” A Modern Way to Eat”. Panzanella is usually a dish for late summer when tomatoes are at their very best, but this makes a great alternative for other times of year. I used a seeded granary bread, which worked very well, but sourdough would work well too. I’m going to eat the rest tonight with some grilled goats cheese over the top. You could also have a green salad alongside.
The Butternut squash can be replaced with other varieties of squash for example onion, acorn, kabocha or Crown Prince.