I use a boil and roast method which makes the ham really succulent and tender. This recipe works equally well served hot with roast potatoes, cauliflower-cheese, braised leeks and Duke of Cumberland sauce, or cold with salad etc and yes it makes great ham sandwiches with good bread and english mustard.
Another cracking starter "discovered" from holidays in Greece. Prawns with cheese sound like a real "no-no" but in truth the salty Feta goes together wonderfully with the prawns. You can use shrimp large or small as well as prawns for this dish, but if you are using cooked rather than raw reduce the cooking time or the prawns will go tough.
Yeah, I know another recipe for "spag-bol" yawn ! ............ Try this one, it's very simple but the long slow cooking really gives the dish a wonderful succulence and flavour. It's also great with kids. This makes heroic amounts of sauce, which can be frozen and used in cannelloni, lasagna, cottage pie, moussaka etc.
Lassi is an Indian drink, very refreshing on a hot day. Great cooling accompaniment to any curry. This recipe works just as well with strawberries, raspberries and peeled peaches or nectarines as long as they are really ripe.
I do this dish often (it's not really cooking). The cheeses blend together beautifully and the fresh tomatoes & spinach give the flavours a lift. This dish is a real cheat 'cos it is soooo easy & quick but people will think you spent hours on it.
This is a savoury version of the old french recipe. The sharp, salty feta cheese works well with the other ingredients. It makes a substantial starter or a light lunch dish and is easy and quick to prepare.
This dish is fantastic as a starter - it looks good, tastes fabulous, costs very little and takes no time at all to make. In October we went to Thessaloniki and while there visited the fabulous Modiarna Market. Nikos Ouzeria in the market is our favourite lunch spot but this time they gave us something very different among the Mezes. I begged the receipe from them and here it is.
I always make this soup at the end of summer when vegetables are cheap and of good quality. The flavours blend together to make a really fresh and lively taste. This soup only seems to work when made in large quantities . I always freeze any excess.
This recipe gives the traditional lamb a bit of a lift. The anchovies might seem strange in a meat dish, but they do enhance the flavour and are not at all fishy. The use of red currant jelly both sweetens and enriches the gravy - no gravy browning or stock cubes are necessary.