Couscous salad with chicken and red peppers - lovely salad. As with most salads, the ingredients may vary – depending on your fancy and the contents of the fridge. I like to add some kind of cooked, warm vegetables.
Pizza margherita with ham, made in a frying pan, the perfect homemade from scratch. It can be a real treat and not just a takeaway easy option, if you follow a few simple rules.
Galettes made with buckwheat flour (gluten-free), with a classic topping of ham, cheese and a few spinach leaves. Galettes are pancakes – only better. The hardcore version has them fried only on one side, toppings put on top (as you would with toppings), and the sides only nonchalantly folded over.
A warm salad of Purple Majesty potatoes, zucchini and radishes. Dark potatoes are fairly common, but the ones I’d had before would turn ordinary white when boiled. Not these beauties! These are perfectly unique. To start with, the skin is almost completely black and while scrubbed, they reveal to have a thin film covering the tuber - like a second skin or, as I like to think, a veil.
Lamb and feta pastillas with harissa dip. Great way to use leftover roast. Chicken, beef or pork can be happily eaten cold the following day, lamb – not as much, especially fattier cuts like shoulder. So unless you’re hardcore and want to mince them, season and stuff into dumplings or ravioli, this is the way to go.
Leek and potato soup, homemade is the best. Soup is the easiest, cheapest and quickest thing to cook at home. Especially if you are a proponent of Soup With Bits, like me – you won’t need a blender.
Crêpes, or wheat pancakes, with spinach and blue cheese filling. The batter is a doddle to make and it annoys me so to see the dry mix sold in supermarkets. Mix eggs with flour and milk – a toddler can do it, no? The art of pancake is tricky, but the difficulty lies in tools rather than ingredients.
Puff pastry tartlets with three kinds of filling: prawn and garlic, spinach and blue cheese and bacon and Cheddar. Puff pastry – party food rescue, the solution for when you crave pizza-type food but can’t be bothered to make the real thing...
Strawberry fizz cocktail with prosecco and grenadine. Let’s try this at home – I didn’t have any cassis or Chambord; I didn’t want to waste champagne on unknown quality and I wanted fruit in. It’s not exactly a sunrise but it’s rather excellent – and very summery.
Savoury tarte Tatin with confit tomatoes. Tomatoes are generally rubbish through three quarters of the year in the non-Mediterranean part of Europe. Tasteless and watery, with thick skins and not much flavour.
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