Plenty: Socca

This is Socca, a sort of savoury pancake made of chickpea flour, topped with slowly fried onions and gently roasted tomatoes. I've made this three times now, each time as a starter for dinner with friends and family. Each time I've been in a rush to prepare the next course that I haven't been able to snap a photo. It's easy and a real treat. The pancakes have a light savoury flavour, topped with onions and cherry tomatoes sweetened by slow cooking. There are always a couple left over, which I finish off for brunch the next day.

 

Plenty: Potato tatin

I had a busy start to the month but that hasn't deterred me from trying more new recipes (though I have fallen behind on my blog updates). It feels like I've gone through the whole book, but I'm still ploughing through Plenty. New potatoes are finally in season, so a couple of weeks ago I grasped the opportunity to try this Potato Tatin. I don't need to explain how gorgeous new potatoes are, especially in the early summer. In this recipe they are caramelized with oven-roasted tomatoes, slow-cooked onions, thyme, and goat's cheese. It's really easy to make and tastes divine. Yesterday I bought a big bag of potatoes to make it again this weekend. The perfect summer meal!

 

Plenty: Jerusalem artichokes with halloumi and basil oil

I made this feast of jerusalem artichokes with manouri and basil oil over Easter but have been too busy to keep up with the blogging. Yes, another wonderful meal from Ottolenghi. I used halloumi with this instead of manouri, which I wasn't able to get a hold of anywhere. A wonderful warm salad type of meal!

 

Breakfast: Eggs Benedict

This one speaks for itself.