Greek-Style Summer Vegetables.  Serves 8.  (Recipe by Mary Cadogan in Good Food Magazine)
Ingredients: 4tbs olive oil, 2 tbs coriander seeds, lightly crushed, 6 shallots, peeled and halved, 750g small new potatoes, scrubbed, 250g carrots, scraped and cut in sticks, 250g green beans, cut in short lengths. 400ml dry white wine, 3 bay leaves, 2 tsp clear honey, 1 tbs crushed black peppercorns, salt, 3 tbs chopped mint, 2 tbs grated lemon rind.

Fry the coriander seeds in the oil for a few seconds then add shallots and potatoes, and fry, stirring occasionally for 10 minutes, till they start to brown lightly.  Add the remaining vegetables with the wine, honey, bay leaves, salt and pepper.  Bring to the boil and simmer about 15 minutes till the vegetables are done.  Remove from the heat and allow to cool.   Place in serving dish, and sprinkle with mint and lemon rind. (Linda's comments:   I think this is nicest served at room temperature)

Sherried Mushrooms.  Serves 4-6. (Recipe by Mary Cadogan)
Ingredients:  1 tbs olive oil, 1 small onion, sliced thinly, 12oz chestnut mushrooms, 1 clove garlic, chopped, 2 floz medium sherry, salt, pepper, chopped fresh parsley.

Cook onion in oil gently till soft.  Add mushrooms and garlic; cook, stirring, till the mushrooms start to soften.   Add sherry, salt and pepper, bring to the boil and simmer 10 minutes.  Place in serving dish and sprinkle with parsley.

Lemon and Herb Potatoes. Serves 8-12 (Recipe by Linda Fraser)
Ingredients: 3lb waxy  potatoes.  3 tbs good quality olive oil, grated rind 1 lemon, 4 tsps fresh herbs, seasoning.

Cook the potatoes in their skins in boiling salted water. They should be not quite done.  Drain, and let them cool.   Preheat the oven to 190C (375 F,  Gas mark 5) When the potatoes can be handled, peel and slice thickly.  Brush a shallow oblong oven dish with a little oil, then layer the potatoes in the dish, sprinkling with the rind, seasoning  and herbs.   Drizzle over the olive oil.  Bake for about 15 minutes till light brown. (Linda's comments.  I like this dish because so much can be done in advance.  The original recipe suggested the herbs should be a mixture of parsley and chives.  I also like to use thyme or lemon thyme. )

Carrot and Courgette Rice. Serves 4. (Recipe by Mary Cadogan)
Ingredients: 8oz basmati rice, 2 tbs oil, 1 tsp cumin seeds, 1 carrot, grated, 1 courgette, grated, salt and pepper.

Wash the rice thoroughly then put in a pan with 1 pint of water, salt and pepper.  Bring to the boil, then lower heat and simmer, gently, covered, till the rice is tender.  (About 12 minutes),   Drain the rice and set aside.  Clean and dry the pan, then heat the oil, fry the cumin seeds a few seconds till they brown a little.  Add the vegetables and cook 2 minutes, stirring.  Add the cooked rice, stir it all together to heat through.   (Linda's comment: pretty and delicious!  Goes well with spicy main course)

Perfumed Rice. Serves 4 (Recipe by Hudson and Halls)
Ingredients: 8oz long grain rice, preferably Basmati. . 1-2 tbs oil.  1 cinnamon stick, 8 cloves, 1 medium onion, chopped finely, pinch salt, 4 whole cardamom pods.

Wash the rice well, let it drain.   Heat the oil in a pan, fry the onions gently till golden.  Add the spices, cook 1 minute more, then add the rice salt and 1 pint water.  Bring to the boil, stirring, cover and cook till tender and the water is absorbed.

Perfect Jacket Potatoes (my recipe)
I discovered this method by chance when I was in a hurry but wanted crisp skinned jackets. Scrub and prick baking potatoes, and preheat oven to about 200C (400F or gas 6) Now microwave the potatoes according to the instructions on your microwave oven, but give them about a minute less than recommended, setting them on a piece of absorbent paper and turning them over at half time to cook evenly. Transfer to the hot oven and bake 10-15 minutes until browned. They will be crisp on the outside but soft and fluffy inside. Heaven!