Make a delicious flatbread perfect to serve with fish and tomato dishes.
A British classic which should be eaten at least once during the apple season. Serve it with thick cream. The apples are also lovely filled with mincemeat.
Baked Feta, or Saganaki, is lovely as a starter eaten with pitta or flat bread and a tomato and red onion salad and with a sharp red wine and olive oil dressing.
Freshly pressed apple juice is really worth making. We have a juicer, which turns two apples into an extraordinarily good drink.
My absolute favourite recipe for borlotti. It’s good as a starter, but can also be eaten as a main course, with a green salad and perhaps some roasted or griddled aubergine.
A delicious lunchtime recipe - this marinated cucumber and dill salad is perfect for picnics to make ahead of time.
© Sarah Raven 2008 - 2013, Photography: © Jonathan Buckley