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.
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.
.JPG "Enjoying Saganaki in Sarah's farmhouse kitchen")
