These are a tasty snack based on a Turkish recipe. They are made with sheets of filo pastry wrapped around a filling of spinach, onion, herbs, garlic, feta cheese bound together with yogurt and egg. The recipe is easy to adapt and you can other ingredients like lentils, mushrooms or tomatoes.
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Beetroot, parsnip and horseradish soup
This garnet coloured, rooty soup, is spiked with threads of finely grated fresh horseradish. The recipe comes from a book called Seasonal Soups by Fraser Reid.
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Smoked salmon and spinach roulade
Think cheesy, light, green fluffy, rolled up soufflé filled with a layer of luxurious cream cheese, smoked salmon and cut into delicate pinwheels.
This is a great recipe for the festive season. It can be prepared in advance and served chilled. It makes a lovely lunch, starter or supper dish and is best served with a fresh green salad.
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Tarte pissaladière
This beautiful recipe is adapted from Claudia Roden’s latest book ‘Med’. It is a masterpiece in simplicity. It consists of just a few ingredients - onions sweated in olive oil, a grid of anchovies studded with black olives and a pastry base as crumbly as a sandcastle.
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Beetroot and cumin soup
This is my favourite beetroot soup. The original recipe is from the Moro Cookbook (Ebury Press 2001) but I have have tweaked it slightly. It is easy and inexpensive to make, tastes delicious and is warm and comforting on a cold winter’s day. I love to eat mine with my rye and seed sourdough.
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