Tasty and Aromatic Scones from ” Apple” by James Rich, again best served fresh and warm from the oven. The recipe makes 8-10 scones.
A delicious vegetarian alternative to sausages, from ” Root, Stem, Leaf, Flower” by Gill Meller.
A recipe from The Bull and Last pub in Highgate, London, which was shared by Diana Henry.
A recipe from Phil Vickery.
Another recipe for scones with Wild Garlic from Edd Kimber.
A creamy and zesty pasta from Claire Thomson.
A golden parmesan crusted cornbread with sticky sweet roasted tomatoes from Thomasina Miers. She makes this in a skillet, but if you don’t have an ovenproof frying pan use a casserole or baking dish instead.
Another way with pasta from Waitrose.
A version of Apple Bread and Butter Pudding from Waitrose.
A cake from Claire Ptak to serve with yoghurt or creme fraiche.
A light lemon based ricotta cheesecake originating in Naples and traditionally served during Carnevale in Italy. I found this version in the New York Times.
This is Stephen Harris’s version of this Scottish classic soup.
A moreish pudding from Waitrose.
A new recipe from Thomasina Miers.
A delicious pudding from Thomasina Miers.
