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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Pappardelle with artichokes and lemon
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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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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Tomato, anchovy and goat's cheese tart
The texture of the filling is like velvet. The pastry crust is crisp and the flavours are to die for. Sweet tomatoes, the umami of melted anchovies, the perfume of marjoram and the richness of melted goats cheese. This all adds up to a tart to cut up and please a crowd. Great for a light supper or cut into slices to pair with a glass of wine. I am a big fan of Claudia Roden’s ‘tarte pissaladière’ and this tart is a rival. The original recipe is by Gill Meller but I have altered the ingredients slightly to suit how I cook.
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Courgette loaf cake with lemon topping
If you need to put a cake on the table quickly this is the one and it is seasonal too. A simple base of sunflower oil, soft brown sugar and eggs are whisked together before folding in grated courgette, walnuts, spices and flour. The topping is a heavenly floss of mascarpone and Greek yogurt, spiked with lemon zest, and sweetened with a little icing sugar. White currant berries are in season now and make a jewel like flourish to this statement cake.
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