Quick thinking here, proving that a snack can be more alluring than a quick sarnie!
A fantastic variation on the toasted sandwich, or even Croque Monsieur, this is a real Italian treat!
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.
I love to make this with dried morels, which are available from specialist food shops, but dried porcini will also be excellent.
This, if you've got the time, is a Welsh rarebit with a difference. It's rich golden brown, light and puffy.
Supermarket dill-pickled cucumbers are always a bit on the sweet side for me, so this is my attempt at capturing that lovely sour New York deli-type pickle.
Preserved properly, beetroot has none of the overpowering vinegar flavour that you all too often find in jars. Instead, it has a wonderful sweetness and flavour that makes it ideal with all cold meats and cheese.
An ingenious little supper dish for one, this, but with plenty of colour and flavour. If you're less hungry, just use one egg.
A filling and very satisfying supper dish for one, this jazzed-up version of scrambled eggs on toast combines all the wonderful flavours of a full English breakfast in one hit.
No, not the FT - Pink 'Uns are local Saturday football papers. Because this recipe is the most beautiful shade of pink, the name seemed appropriate.
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
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