Soups or herb frittatas are ideal hunger stoppers.
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Potato or pasta salads are tasty and healthy, as are pumpkin fritters, potato cakes and corn on the cob.
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Left-over dinner on bread was always one of my favourites because it put new life into yesterday’s meal, and the memories that went with it. Think low-GI, whole-wheat, brown or rye bread.
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Potato or pasta salads are tasty and healthy, as are pumpkin fritters, potato cakes and corn on the cob.
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I seldom prepare a main meal at home because I prefer eating a selection of starter-like salads hence my columns often include many different tasty servings rather than one main dish. This leads me to one of my favourite main-dish selections: Balsamic-cured mature beef fillet with hand-whisked mayonnaise, bright green avocados, fresh herbs and char-grilled red peppers. I suggest a serving of hot, hand-sliced chips to soak up any leftover mayonnaise and/or balsamic vinegar. Too good to waste!
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Red is the colour of love so sundried tomato bread is a must. Topped with lots of Maldon salt and rosemary it can be a meal in itself. Serve out of the oven with lashings of homemade butter.
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Red-wine-poached pear hearts classically served with honey, walnuts and gorgonzola crème, is unique, and successfully marries sweet-and-savoury flavours. It prepares one’s palate for the dessert.
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A dill-and-tuna ring always seemed to be on examination papers at the Christina Martin School of Food and Wine - and yes, I got tested on this for my starter in the mid-year practical exam. Still today, the aroma of dill reminds me of this dish. I recall being extremely proud of my creation. Now when looking back I cringe at the simplicity - or was it naivety - of my effort. I guess we all have to start somewhere...
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Sue’s trout from Wayfarer Trout can only be explained to the initiated - once bitten you won’t go anywhere else. Hers are pin-boned and tastefully presented - seared with lemon is my choice, alternatively you could use the smoked trout in a spread.
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From Dargle Valley Ducks I order Serene and Dean’s whole birds and they also sell the thighs separately, which is good to know should you want to make confit. I recently tried their sausages and duck liver pate and was very favourably impressed. We make our own at Hartford House but I recommend this pate for home use. Serve with crispy, thin Melba toast and sweetened strawberry-and-rosemary relish.
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