Snack
Quick thinking here, proving that a snack can be more alluring than a quick sarnie!
Serves 2 as a main course or 4 as a starterFrying-pan Pizza with Smoked Mozzarella and Sun-dried Tomatoes
This is the easiest home-made pizza in the world. It's made with a scone dough which, happily, does not require kneading and proving. The topping can, of course, be varied to include whatever you like best, but the combination below is, I think, one
Serves 4-6Frijolemole
This Mexican recipe is rather like hummus, but with added zing from limes and chillies. Serve it with flatbreads or salad as a dip, starter or light lunch.
Serves 10Four Star Slaw
The four 'stars' in this case are celeriac, carrot, cabbage and spring onion. The result is a very crunchy fresh-tasting salad that can be made the day before, if you cover it with clingfilm and keep it in the refrigerator until needed.
Serves 4Filled Focaccia with Ham and Melted Fontina
I suppose I would describe this as a kind of hot, home-made sandwich. Lovely to serve straight from the oven for lunch. We've used ham, cheese and sage here, but any kind of filling at all would be fine, including vegetables such as mushrooms or pres
Serves 6Hummus Bi Tahini
If you want to make the proper authentic version of this you'll need to hunt out some tahini paste, which is available at supermarkets and health-food shops.
Serves 4Mexican Guacamole
The first time I ever used Tabasco (hot chilli sauce) was when I made my first guacamole. This spicy Mexican purée, made with fresh avocados, chillies and ripe tomatoes, is still a great favourite. Serve it as a first course with good crusty bread or
Serves 2-3Cucumber with Soured Cream and Dill
Dill goes well with all cucumber or soured cream recipes. This combines both, and is a marvellous vegetable accompaniment to fish. It is also good made with some small, young courgettes.
Serves 4 as a starterEggs en Cocotte with Morel or Porcini Mushrooms
I love to make this with dried morels, which are available from specialist food shops, but dried porcini will also be excellent.
Serves 1Gratinee of Eggs Basque
An ingenious little supper dish for one, this, but with plenty of colour and flavour. If you're less hungry, just use one egg.
Serves 2 as a starterEggs en Cocotte
The classic French name for this type of egg dish is oeufs en cocotte, and it is named after the dishes in which the eggs are cooked, which are called ramekins and look like mini soufflé dishes with enough space for baking one egg. The following reci
