Pappardelle with artichokes and lemon. This is a great example of Nigel Slater’s, recipe creation at its best. He takes takes a hero ingredient, in this case sliced preserved artichoke hearts, pairs them with a store cupboard ingredient (pappardelle), flavours them beautifully with fragrant lemon zest, basil and parsley and adds a twist.
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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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Pumpkin, spinach and goats cheese filo pie
Squashes and pumpkins are in season now and are famous for making sweet pie fillings. This is very tasty savoury version of a pumpkin pie which is much easier to make than it looks. It is full of nutritious ingredients like spinach, pine nuts and olive oil. Filo pastry can be brushed with olive oil or melted butter to make it crisp and golden.
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Fish curry with coconut, lemongrass and kaffir lime sauce
This is a great stand-by aromatic, mild curry with loads of flavour. It is made mainly from store cupboard/freezer staples. With ingredients like frozen hake, a can of coconut milk and some spices from the store cupboard it can be rustled up in less than 15 minutes.
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