I still have a larder and fridge well overstocked with festive food offerings due to unavoidable but last minute plan changes in the numbers catered for at several points. So I have been searching around looking for new ways to use this up. Here’s a dessert offering from Matt Tebbutt .
Many Mediterranean countries have a version of this salad which is ideal for the hot summer months. This version, known as Tonno e Fagioli, is from Sardinia . I found it in ” Gino’s Italian Escapes” by Gino D’Acampo. Serve with crusty bread.
Another easy recipe from ” River Cafe 30″ by Ruth Rogers and Rose Gray. I love the simplicity of many of their recipes – just a few ingredients and easy cooking methods. This could be served with some mashed potatoes and green vegetables.
A recipe from Messina, Sicily, which I found in Rachel Roddy’s ” Two Kitchen’s” . It is traditionally made with swordfish but cod, bream and hake also work well. Serve with bread to mop up the juices , or with rice, couscous or plain boiled potatoes.
