Beetroot Tzatziki with Giant Beans and Flatbread (4)

A quick and easy ” Fridge Raid ” supper from ” Veggie Family Cook Book” by Claire Thomson.

Cumin Walnut Runner Beans (4)

A simple throw together dish from ” Mowgli Street Food” by Nisha Katona. The crunchy walnuts go very well with the soft and sweet runner beans.,

Pork in Walnut Sauce (4)

A recipe from ” Floyd on Spain” by Keith Floyd.

Green Olive, Walnut and Pomegranate Salad (4)

This salad is a speciality of Gaziantep, a Turkish city on the border with Syria. The recipe is from Claudia Roden’s ” Med”

Meringues for Queen Sophia (10)

A spectacular Eton Messy sort of pudding from ” Notes from a Small Kitchen Island” by Debora Robertson. You can make all the components the day before if you like, but remember to allow enough chilling time after you assemble the pudding. And if you don’t feel like making the caramel yourself just go for the Dulce de Leche option. Enjoyx

Beetroot in Horseradish Sour Cream (2-4)

This Georgian salad would usually be served alongside other hot and cold Zabuski at the beginning of a meal, accompanied by warm bread. Its from ” Notes from a Small Kitchen Island” by Debora Robertson.

Beetroot, Cheese and Walnut Crumble (4-6)

A comforting vegetarian supper or side dish from Ravinder Bhogal. Serve some salad alongside if it’s the main dish.

Duck with Apple and Walnut Sauce (2-3)

A dish from the Kurpian forest dwelling community in Poland. I found it in the excellent “Polska” by Zuza Zak. This goes well with beetroot puree and mashed potato.

Plum and Ginger Trifle (6)

An easy autumnal trifle from ” Cook Simple” by Diana Henry.

Cauliflower Soup with Sage and Walnut (4)

A rich soup with a nutty butter from Claire Thomson.

Bazargan (6-8)

A version of this Syrian cracked wheat and nut salad which I found in ” Tamasin’s Weekend Food” by Tamasin Day-Lewis. For a more elaborate dish see the Severnshed Bazargan recipe on this site. It’s best to make this a few hours before serving if you have time, so that the wheat fully absorbs the dressing.

Beetroot Salad (4)

A Syrian Beetroot Salad from ” Sumac” by Anas Alassi.

Severnshed’s Bazargan (6-8)

The Severnshed was a longstanding restaurant in a boathouse on Bristol harbourside. It survived at least 20 years but sadly i never got round to eating there before it closed. They specialised in middle eastern food including this traditional Syrian dish which was later adopted by the Jewish community in Damascus. This updated version is from one of their head chefs, Raviv Hadad. I found it in Sophie Grigson’s ” Sunshine Food”, one of my go to books in 2000 when it was first published. It can be served as a starter or a vegetarian main course.

Guinea Fowl with Pears and Walnuts (2)

An autumnal pot roast from Nigel Slater.

Leek and Spinach Sabzi (6)

These persian omelettes are known as Kuku or Kookoo and would usually be baked in the oven. They are traditionally served at New Year and you can use any herbs you like in addition to parsley. The recipe is from ” A New Book of Middle Eastern Food” by Claudia Roden which remains one of my go to cook books, even after all these years.

Sue's Recipes and Other Stories

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