Baked Polenta with Feta, Bechamel and Za’atar Tomatoes (4-6)

A favourite way with Polenta from Yotam Ottolenghi.

Wild Garlic Macaroni Cheese (6)

I love foraging for wild garlic on my local walks and am always looking for new ways to use it. This green and cheesy pasta from Thomasina Miers is also a great way to use up odds and ends of different cheeses- the more variety the better. If you like crisp pancetta or melted anchovies can be added to the sauce. If wild garlic is hard to find then bulb garlic can be used instead and wilted spinach or kale added for colour.

Mayan Hot Chocolate (4)

On a recent trip to Mexico I was introduced to Chocolateria and discovered their delightful hot chocolate.And as they invented the drink I would expect nothing less. Here’s a version from ” Bold” by Nisha Katoona.

St Mawes Smoked Haddock Chowder (4-6)

This is more substantial than a soup and makes a filling lunch or supper served with some fresh bread. The recipe is from ” The Hidden Hut” by Simon Stallard.

Crab Crumble (4)

A recipe from ” The Hidden Hut” by Simon Stallard. Its good to make this in winter in the UK when crabs are usually both cheaper to buy and richer in the brown meat which makes this dish rich and flavoursome. Two whole crabs will give you about the right amount of crabmeat for this dish.

Smoky Blue Cauliflower Cheese (4)

Cauliflower Cheese is comfort food at its best and I am always on the lookout for new versions. This is from ” Chilli Notes” by Thomasina Miers.

Cheese and Grape Muffins ( makes 12)

These are great for snacks , lunchboxes and picnics. The recipe is from ” Home Food” by Olia Hercules.

Gooseberry and Elderflower Clafoutis (6-8)

A seasonal recipe from Anna Higham. You can use any soft fruit including tayberries , jostaberries and mulberries if you can find them.

Four Cheese Greens Lasagne (6-8)

A new vegetarian recipe from Thomasina Miers which you can dress up or down as you please.

Smoked Salmon and Spinach Lasagne (4)

An easy and comforting pasta bake based on a Scandinavian recipe. Its from Tom Kitchin and I found it in ” Chefs at Home”.

Espresso and Clementine Pavlovas (8)

An make ahead dessert for a special occasion from Benjamina Ebuehi.

Cheesy Polenta with Tomato Sauce (4)

A delicious side from Yotam Ottolenghi which goes well with roast chicken or grilled seafood.

Cheesy Polenta with Curried Onions (4)

Another unusual combination from Ixta Belfrage in ” Mezcla”. The onions can be used in other recipes too- they can be served as a dip mixed with labne or yoghurt, spooned on top of sour cream topped baked potatoes, over eggs or in sandwiches, burgers and hot dogs. This recipe can be served as part of a vegetarian spread or with sausages.

Peshawari Bread and Butter Pudding (6-8)

An inspired combination of flavours from ” Desi Kitchen” by Sarah Woods. She developed this recipe with Eid in mind. I can’t think of a better way to break a fast!

Passion Fruit Pudim (6)

A Brazilian dessert from ” Mezcla” by Ixta Belfrage.

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