Quick thinking here, proving that a snack can be more alluring than a quick sarnie!
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.
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.
This is a wonderfully easy lunch or supper dish and has all the flavours that go so well with asparagus - cheese and eggs. Vegetarians can use a vegetarian parmesan-style cheese here.
This is adapted from an old Cordon Bleu recipe for pickled cucumber. It's one of the best, in my opinion, for serving with patés, as it provides a bit of crunch and acidity to cut through the richness.
This recipe makes the most of leftover Stilton – but it could be made with any hard cheese (or even a mixture of all those end bits clinging to the rind).
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