Mary Berry’s

Supper for Friends

Impressive, easy to prepare dishes

for informal entertaining
 MARY
BERRY’S
Supper
for
friends
 MARY
BERRY’S
Supper
for
friends
Impressive, easy-to-prepare dishes for informal entertaining
 CONTENTS
06 INTRODUCTION
LONDON, NEW YORK, MELBOURNE,
MUNICH AND DELHI 10 MENU PLANNERS

Editor ANDREW ROFF

Designer KATHRYN WILDING
STARTERS
Managing editor DAWN HENDERSON
Managing art editor CHRISTINE KEILTY
Senior jacket creative NICOLA POWLING
Senior production editor JENNIFER MURRAY
Production controller BETHAN BLASE
Art director PETER LUFF
Publisher MARY-CLARE JERRAM
Photography EDWARD ALLWRIGHT AND WILLIAM REAVELL
FINGER FOOD
DORLING KINDERSLEY (INDIA)
Editor SALONI TALWAR
Designer NEHA AHUJA MAIN COURSES
Art Director SHEFALI UPADHYAY
DTP designer TARUN SHARMA
DTP co-ordinator BALWANT SINGH
Head of publishing APARNA SHARMA

Material first published in Mary Berry’s Complete Cookbook in 1995

This paperback edition published in Great Britain in 2011
by Dorling Kindersley Limited
80 Strand, London, WC2R 0RL
A Penguin Company
FISH AND SHELLFISH
2 4 6 8 10 9 7 5 3 1

001–ED741–Jul/11

Copyright © 1995, 2007, 2009, 2011 Dorling Kindersley Limited, London

Text copyright © Dorling Kindersley Limited and Mary Berry

All rights reserved. No part of this publication may be reproduced,

stored in a retrieval system, or transmitted in any form
or by any means, electronic, mechanical, photocopying, recording
or otherwise, wiithout the prior written permission VEGETARIAN MAINS
of the copyright owner.

A CIP catalogue record for this book is available

from the British Library.
DESSERTS
ISBN 978-1-4053-7350-0

Printed in
China by Leo

See our complete catalogue at

www.dk.com
FRUIT DESSERTS
SOUPS PLATED STARTERS

POULTRY AND GAME MEAT

PASTA AND RICE MAINS VEGETABLE AND SALAD SIDES

252 INDEX
256 ACKNOWLEDGMENTS

RICH DESSERTS
INTRODUCTION
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 MENU PLANNERS

MENU PLANNERS
These menus provide a light, well balanced meal. They are
reliable options to get you started, but be creative – use your
own favourite dishes to create your perfect menu.

SUMMER MENU
Summer meloneV\Z+'
Salmon with spinacheV\Z-%
Side suggestion: Swiss rostieV\Z'&)
Mango and lime mousseeV\Z'''

WINTER MENU
Three fish terrineeV\Z,%
Pheasant steweV\Z&'%
Side suggestion: Pommes annaeV\Z'%+
Hot chocolate souffléseV\Z')%

PREPARE AHEAD
Sardine pâtéeV\Z*-
Marinated chicken with pepperseV\Z&''
Side suggestion: Couscous saladeV\Z'%-
Quick vanilla ice creameV\Z')+

COURSES FOR A CROWD

HummuseV\Z&-
KedgereeeV\Z&,-
Side suggestion: French-style peaseV\Z'%'
Plum crumbleeV\Z'()

clockwise from top left:

Winter Menu: Three fish
terrine, Pheasant stew,
Pommes anna, and Hot
chocolate soufflés.
 MENU PLANNERS

MENU PLANNERS
QUICK
Jumbo prawns with aïolieV\Z*+
Duck breasts with raspberry sauceeV\Z&%+
Side suggestion: Italian fenneleV\Z'&%
Scotch misteV\Z'(-

DECADENT
Goat’s cheese souffléseV\Z++
Châteaubriand with béarnaise sauceeV\Z&'-
Side suggestion: Creamed spinacheV\Z'%%
French almond and apricot tarteV\Z''-

HEALTHY
Watercress soupeV\Z)%
Mustard chickeneV\Z&%%
Side suggestion: Golden roasted pumpkineV\Z'%)
Winter fruit saladeV\Z'(%

VEGETARIAN
Avocado with tomatoes and minteV\Z+)
Red bean and tomato curryeV\Z&+%
Side suggestion: Tricolore saladeV\Z&.-
Floating islandseV\Z')'

clockwise from top left:

Decadent Menu:
Goat’s cheese soufflés,
Châteaubriand with
béarnaise sauce, Creamed
spinach, and French almond
and apricot tart.
Starters
Finger Food
 STARTERS

SERVES 6
HUMMUS
2 × 400g (13oz) cans chick peas, drained
2–3 garlic cloves, coarsely chopped
1 tbsp tahini paste, or to taste 1Ejg‚Zi]ZX]^X`eZVh!\Vga^X!iV]^c^eVhiZ!d^a!
3 tbsp olive oil, or to taste VcYaZbdc_j^XZ^cV[ddYegdXZhhdgdgWaZcYZg
juice of 1 lemon, or to taste jci^ahbddi]#
salt and black pepper
26YYhVaiVcYeZeeZgidiVhiZ!VcYbdgZd^a!iV]^c^!
VcYaZbdc_j^XZ^[YZh^gZY!i]Zcejg‚ZV\V^c#
TO GARNISH (OPTIONAL)
6 rosemary sprigs 3Heddc^cidY^h]ZhVcYaZkZai]Zhjg[VXZ#>[ndj
1 red pepper, halved, seeded,
a^`Z!\Vgc^h]l^i]gdhZbVgn!gZYeZeeZg!VcYda^kZh#
and cut into strips
HZgkZl^i]bZaWVidVhi#
12 small black olives

Cook’s know-how

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hj\\ZhiZY!i]ZciVhiZ^iVcYhZZWZ[dgZVYY^c\bdgZ#
HZgkZX]^aaZY^[ndja^`Z#
FINGER FOOD
STARTERS

MAKES 8 PURSES
500g (1lb) tail end of salmon, boned,
skinned, and cut into bite-sized pieces
250g (8oz) cooked peeled prawns
lemon juice for sprinkling
250g (8oz) packet filo pastry
60g (2oz) butter, melted
butter for greasing
salt and black pepper
lemon slices and dill sprigs to garnish
WHITE WINE SAUCE
100ml (31/2fl oz) dry white wine
300ml (1/2 pint) double cream
1 tsp chopped fresh dill
MAKING A FILO PURSE
Place one-eighth of the salmon and prawn
mixture in the middle of one buttered filo
pastry square. Fold 2 sides of filo pastry over
the mixture to form a rectangle. Take the 2
open ends and fold one over the filling and
the other underneath. Place this parcel on
the second buttered pastry square and draw
up the edges. Squeeze the pastry together
at the neck to seal the purse.
FINGER FOOD
SALMON AND PRAWN
FILO PURSES
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l^i]aZbdc_j^XZVcYVYYhVaiVcYeZeeZgidiVhiZ#
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28jii]ZÄad^cidh^miZZc&-Xb,^chfjVgZh#
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37jiiZgVWV`^c\igVn#6YYi]ZÄadejghZh!a^\]ian
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VegZ]ZViZYdkZcVi&.%•8(,*•;!<Vh*[dg&*·'%
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heg^\#<Vgc^h]i]ZejghZhl^i]i]ZaZbdcha^XZhVcY
Y^aaheg^\hVcYhZgkZl^i]i]ZlVgbhVjXZ#
Healthy option
NdjXVcjhZVWdji'iWheda^kZd^aidWgjh]i]ZÄadgVi]Zg
i]VcbZaiZYWjiiZg!VcYhZgkZi]ZejghZhl^i]aZbdc
]VakZh[dghfjZZo^c\gVi]Zgi]Vci]ZXgZVbnhVjXZ#
STARTERS

SERVES 10–12
300ml (1/2 pint) water
60g (2oz) butter
125g (4oz) self-raising flour
2 egg yolks
2 eggs
125g (4oz) mature Cheddar
cheese, grated
salt and black pepper
vegetable oil for deep-frying
FINGER FOOD
CHEESE AIGRETTES
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idVWd^a#GZbdkZ[gdbi]Z]ZVi!VcYVYYi]ZÅdjg#
7ZVilZaajci^ai]Zb^mijgZ^hhbddi]VcY\adhhnVcY
aZVkZhi]Zh^YZd[i]ZeVcXaZVc#AZVkZidXddaha^\]ian#
2>cVWdla!a^\]ianb^mi]Znda`hVcYZ\\h!i]Zc
WZVi^cidi]ZÅdjgb^mijgZVa^iiaZViVi^bZ#Hi^g^c
i]ZX]ZZhZ#6YYhVaiVcYeZeeZgidiVhiZ#
3=ZVii]Zd^aid&.%•8(,*•;#AdlZgi]Zb^mijgZ
ViZVheddc[jaViVi^bZ^cidi]Zd^a!VcYXdd`kZgn
\Zcianjci^a\daYZcWgdlc#A^[idjiVcYYgV^cdc
eVeZgidlZah#HZgkZlVgb#
Cook’s know-how
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eVhignVgZigVY^i^dcVaanX]ZZhZ"ÅVkdjgZY!WjiX]deeZY
VcX]dk^ZhVgZhdbZi^bZhVYYZY[dgZmigVe^fjVcXn#
STARTERS
 FINGER FOOD

SERVES 4
CANAPÉS
4 slices of white bread, crusts removed

1BV`Zi]ZXVcVe‚WVhZh/idVhii]Zl]^iZWgZVY
ANCHOVY TOPPING a^\]iandcWdi]h^YZh#AZVkZidXdda#
1 tbsp mayonnaise
1 or 2 spring onion tops 2BV`Zi]ZVcX]dknidee^c\/hegZVY&e^ZXZd[
8 anchovy fillets, drained idVhil^i]bVndccV^hZVcYXji^cid)hfjVgZh#
4 cooked peeled prawns 8jii]Zheg^c\dc^dcideh^cid)e^ZXZh!i]ZcbV`Z
kZgi^XVaXjihidhZeVgViZZVX]e^ZXZ^cidhigVcYh#8ji
i]ZVcX]dk^Zh^c]Va[VcYVggVc\Z^cVaVii^XZeViiZgc
CHEESE TOPPING
dcZVX]hfjVgZ#EaVXZVegVlcdcide!VcY\Vgc^h]
30g (1oz) full-fat soft cheese l^i]i]Zheg^c\dc^dch#
2 spring onion tops, very finely sliced
4 capers
3BV`Zi]ZX]ZZhZ/hegZVY&e^ZXZd[idVhil^i]
hd[iX]ZZhZVcYXji^cid)hfjVgZh#6ggVc\Zi]Z
SALAMI TOPPING heg^c\dc^dcha^XZhY^V\dcVaanVXgdhhi]ZXgZVb
X]ZZhZ#EaVXZVXVeZgdcZVX]hfjVgZ#
15g (1/2oz) butter
2 slices of salami
4 slices of gherkin 4BV`Zi]ZhVaVb^idee^c\/WjiiZg&e^ZXZd[idVhi
VcYXji^cid)gdjcYhl^i]VeVhignXjiiZg#

ASPARAGUS TOPPING 58jiZVX]ha^XZd[hVaVb^^c]Va[idbV`Z']Va["

1 tbsp mayonnaise bddc"h]VeZYe^ZXZh#GdaaZVX]e^ZXZid[dgbVed^ci
6 asparagus tips, cooked and drained Vii]ZhigV^\]iZcYhdi]ViVXdgcZih]VeZ^hbVYZ#
2 slices of radish Eji&XdgcZiVcY&e^ZXZd[\]Zg`^cdcZVX]XVcVe‚#
a few parsley leaves to garnish

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idVhil^i]bVndccV^hZVcYXji^cid)hfjVgZh#=VakZ
i]ZVheVgV\jhi^ehaZc\i]lVnh#=VakZi]ZgVY^h]ha^XZh
VcYXjiVlVni]ZXZcigZhid[dgb)XgZhXZcih#Eji(
]VakZYVheVgV\jhi^ehdcZVX]hfjVgZ!VggVc\Zi]Z
gVY^h]dcide!VcY\Vgc^h]#
 STARTERS

SERVES 8
SPICY MEATBALLS
1kg (2lb) lean raw minced beef
1 small onion, grated
2 garlic cloves, crushed 1BV`Zi]ZhZhVbZY^e/l]^h`Vaai]Z^c\gZY^Zcih
1 egg, beaten id\Zi]ZgVcYhZiVh^YZ#
90g (3oz) fresh breadcrumbs
2 tbsp tomato purée 28dbW^cZi]ZbZViWVaa^c\gZY^Zcih^cVWdla#
2 tbsp paprika Jh^c\ndjg]VcYh!gdaai]Zb^mijgZ^cida^iiaZWVaah#
2 tbsp chopped fresh coriander
salt and black pepper
3=ZVii]Zd^a^cV[gn^c\eVc!VcYXdd`i]Z
3 tbsp olive oil for frying
bZViWVaah!^cWViX]Zh!dkZgVbZY^jb]ZVi[dg*
chopped parsley to garnish
crudités to serve b^cjiZhdgjci^aWgdlcZY!Ägb!VcYXdd`ZYi]gdj\]#
<Vgc^h]l^i]i]ZeVghaZn!VcYhZgkZlVgbl^i]i]Z
hZhVbZY^eVcYXgjY^i‚h#
SESAME DIP
2 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice wine or sherry
1 spring onion, thinly sliced
1 tbsp sesame seeds, toasted
FINGER FOOD
 STARTERS
SERVES 4
175g (6oz) mature Cheddar
cheese, grated
90g (3oz) plain flour
15g (1/2oz) butter, plus
extra for greasing
1 tsp paprika
1
/2 tsp mustard powder
20 pimiento-stuffed green olives
cayenne pepper and parsley
sprigs to garnish
CHEESE AND OLIVE BITES
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bjhiVgYedlYZg^cV[ddYegdXZhhdgjci^ai]Z
b^mijgZgZhZbWaZhÄcZWgZVYXgjbWh#6YY&iWhe
lViZgidi]Zb^mijgZVcYegdXZhhWg^ZÅn#
2;aViiZci]ZYdj\]b^mijgZ!VcYlgVeVgdjcY
i]Zda^kZh/iV`ZVi]jbW"h^oZYe^ZXZd[i]ZYdj\]
b^mijgZVcYÅViiZcdcVldg`hjg[VXZ#EaVXZVcda^kZ
^ci]Zb^YYaZd[i]ZYdj\]#LgVei]ZYdj\]VgdjcY
i]Zda^kZ!egZhh^c\idbV`Z^ihi^X`#>[i]ZeVhign^hidd
XgjbWanVcYl^aacdihi^X`!VYYVa^iiaZlViZg#GZeZVi
l^i]i]ZgZbV^c^c\Ydj\]VcYda^kZh#
37jiiZgVWV`^c\igVn#6YYi]ZlgVeeZYda^kZhVcY
WV`Z^cVegZ]ZViZYdkZcVi'%%•8)%%•;!<Vh+
[dg&*b^cjiZhjci^ai]ZeVhign^h\daYZc#
4GZbdkZi]ZX]ZZhZVcYda^kZW^iZh[gdbi]ZWV`^c\
igVnVcYaZVkZidXddaha^\]ian#
5HZgkZlVgbdgXdaY!heg^c`aZYl^i]XVnZccZeZeeZg
VcY\Vgc^h]ZYl^i]eVghaZnheg^\h#
FINGER FOOD
STARTERS

SERVES 6–8
125g (4oz) plain flour
125g (4oz) buckwheat flour
1
/2 tsp salt
1
/2 tsp fast-action dried yeast
450ml (3/4 pint) milk, warmed
1 egg, separated
sunflower oil for frying
TO SERVE
2 × 75g (21/2oz) jars lumpfish roe
(1 red, 1 black)
125g (4oz) cooked peeled prawns
125ml (4fl oz) crème fraîche
lemon segments and fresh
chives to garnish
FINGER FOOD
PRAWN BLINI
1EjiWdi]ineZhd[Ådjg^cidVaVg\ZWdla#6YYi]Z
hVaiVcYnZVhi!i]Zchi^gid\Zi]Zgjci^aZkZcanb^mZY#
2<gVYjVaanWZVi^ci]ZlVgbb^a`idbV`ZVhbddi]
WViiZg#8dkZgi]ZWdlaVcYaZVkZ^cVlVgbeaVXZ[dg
VWdji)%b^cjiZhjci^ai]Zb^mijgZ^h[gdi]nVcY]Vh
YdjWaZY^ckdajbZ#
37ZVii]ZZ\\nda`^cidi]ZÅdjgVcYnZVhib^mijgZ#
Ejii]ZZ\\l]^iZ^cidVXaZVcWdlaVcYl]^h`jci^a
hi^[[WjicdiYgn!i]Zc[daY^cidi]Zb^mijgZ#
4=ZViVaVg\Zcdc"hi^X`[gn^c\eVcdg\g^YYaZ!Wgjh]
l^i]d^a!VcY]ZVijci^ai]Zd^a^h]di#HeddcVWdji'
iWheWViiZg^cidi]ZeVc[dgZVX]Wa^c^ndjh]djaYWZ
VWaZidXdd`(dg)ViVi^bZ!VcYXdkZgVbdYZgViZ
]ZVi[dg'·(b^cjiZh!dgjci^aWjWWaZhg^hZidi]Z
hjg[VXZVcYWjghi#
5Ijgci]ZWa^c^dkZgl^i]VeVaZiiZ`c^[ZVcYXdd`
[dgV[jgi]Zg'·(b^cjiZhjci^a\daYZcdci]Zdi]Zg
h^YZ#LgVei]ZXdd`ZYWa^c^^cViZVidlZaVcY`ZZe
i]ZblVgb#
68dd`i]ZgZbV^c^c\WViiZg^cWViX]Zhjci^aVaa
i]ZWViiZg^hjhZYje!a^\]iand^a^c\i]ZeVcWZilZZc
ZVX]WViX]#
7IdhZgkZ!VggVc\Zi]ZWa^c^dclVgbZYeaViZh!
l^i]heddc[jahd[gZYVcYWaVX`ajbeÄh]gdZ!
egVlch!VcYXgƒbZ[gVˆX]Z#<Vgc^h]l^i]aZbdc
hZ\bZcihVcYX]^kZh#
 FINGER FOOD

SERVES 4
TARAMASALATA
500g (1lb) smoked cod’s roe, skinned
and coarsely chopped
4 small slices of white bread, crusts
removed
4 tbsp lemon juice
1 large garlic clove, coarsely chopped
250ml (8fl oz) olive oil
salt and black pepper
SAVOURY DIPS
WITH CRUDITÉS
1IdbV`Zi]ZIVgVbVhVaViV/ejg‚Zi]ZXdY¼hgdZ
^cV[ddYegdXZhhdgdgWaZcYZgjci^ahbddi]#7gZV`
i]ZWgZVY^cidVWdla!VYYi]ZaZbdc_j^XZ!VcYaZi
i]ZWgZVYhdV`[dg&b^cjiZ#6YYidi]ZXdY¼hgdZ
l^i]i]Z\Vga^X!VcYejg‚Zjci^ahbddi]#
2Edjgi]Zd^a^cidi]Zb^mijgZ!Va^iiaZViVi^bZ!VcY

POOR MAN’S CAVIAR ejg‚Zjci^aVaai]Zd^a]VhWZZcVWhdgWZY#6YYhVaiVcY

eZeeZgidiVhiZ#Ijgci]ZiVgVbVhVaViV^cidVWdla#
750g (11⁄2lb) aubergines
8dkZgVcYX]^aa[dgViaZVhi&]djgWZ[dgZhZgk^c\#
salt and black pepper
2 shallots, halved
1–2 garlic cloves 3IdbV`Zi]ZEddgBVc¼h8Vk^Vg/Xjii]ZVjWZg\^cZh
4 tbsp lemon juice ^c]Va[aZc\i]lVnh#HXdgZi]ZÅZh]^cVaZii^XZeViiZgc!
4 tbsp olive oil heg^c`aZl^i]hVai!VcYaZVkZidhiVcY[dg(%b^cjiZh#
4 tbsp chopped parsley G^chZi]ZVjWZg\^cZ]VakZhl^i]XdaYlViZg!VcYeVi
2 tbsp tahini paste Ygnl^i]eVeZgidlZah#EaVXZdcVWV`^c\igVnVcY
WV`Z^cVegZ]ZViZYdkZcVi'%%§8)%%§;!<Vh+
[dg'%b^cjiZh#

46YYi]Zh]VaadihVcY\Vga^Xidi]ZWV`^c\igVn!VcY
WV`Z[dg&*b^cjiZh#Ejg‚Zi]ZVjWZg\^cZh!h]Vaadih!
VcY\Vga^Xl^i]aZbdc_j^XZ!d^a!eVghaZn!iV]^c^eVhiZ!
VcYhVaiVcYeZeeZgidiVhiZ^cV[ddYegdXZhhdgdg
jci^ahbddi]#

5Ijgci]ZY^e^cidVWdla#8dkZgVcYX]^aa[dgVi
aZVhi&]djgWZ[dgZhZgk^c\#

6HZgkZWdi]Y^ehl^i]XgjY^i‚hVcYhdbZ\ddY
fjVa^inWgZVY#
FINGER FOOD
Soups
STARTERS

SERVES 6
250g (8oz) potatoes, chopped
1.5 litres (21/2 pints) vegetable
or chicken stock
500g (1lb) asparagus
2 garlic cloves, crushed
2 tbsp chopped fresh basil (optional)
salt and black pepper
30g (1oz) butter (optional)
SOUPS
ASPARAGUS SOUP
1Ejii]ZediVidZh^cidVaVg\ZhVjXZeVc!VYYi]Z
hidX`!VcYWg^c\idVWd^a#8dkZgVcYh^bbZg[dg
&*b^cjiZhdgjci^ai]ZediVidZhVgZcZVganiZcYZg#
2BZVcl]^aZ!XjiVcnlddYnZcYhd[[i]ZVheVgV\jh
VcYY^hXVgY#8jid[[i]Zi^eh!gZhZgkZ!VcYX]dei]Z
hiVa`h^cidX]jc`h#
36YYi]ZVheVgV\jhX]jc`hVcY\Vga^Xidi]ZeVc
l^i]i]ZediVidZhVcYXdd`[dg&%b^cjiZh!hi^gg^c\
[gdbi^bZidi^bZ!jci^ai]ZVheVgV\jhX]jc`hVgZ
iZcYZg#8dd`.d[i]ZgZhZgkZYVheVgV\jhi^eh[dg
)b^cjiZh^cWd^a^c\hVaiZYlViZg!VcYgZhZgkZ[dg
i]Z\Vgc^h]#
4Ejg‚Zi]Zhdje^cV[ddYegdXZhhdgdgWaZcYZgjci^a
hbddi]#GZijgci]Zhdjeidi]Zg^chZY"djieVcVcY
gZ]ZVi#6YYi]ZWVh^a!^[jh^c\!VcYhVaiVcYeZeeZg
idiVhiZ#Ha^XZi]ZgZhZgkZYVheVgV\jhi^ehaZc\i]lVnh
^c]Va[#HZgkZi]Zhdje]di!\Vgc^h]ZYl^i]i]Z
VheVgV\jhi^ehVcYhbVaacj\\Zihd[WjiiZg!^[l^h]ZY#
Healthy option
I]^h^hVhdje[dgVheZX^VadXXVh^dcVcYi]ZWjiiZg
\Vgc^h]bV`Zh^iVcVWhdajiZXaVhh^X·bZaiZYWjiiZg^h
igVY^i^dcVal^i]VheVgV\jh#>[ndjVgZXdcXZgcZYVWdji
i]Z[ViXdciZci!ndjXVc\Vgc^h]l^i]idgcWVh^a^chiZVY#
 STARTERS

SERVES 6–8
ALL SEASONS TOMATO SOUP
30g (1oz) butter
2 onions, coarsely chopped
1 garlic clove, crushed 1BZaii]ZWjiiZg^cVaVg\ZhVjXZeVc!VYYi]Zdc^dch
1 tbsp plain flour VcY\Vga^X!VcYXdd`\Zcian!hi^gg^c\[gdbi^bZid
1.25 litres (2 pints) vegetable i^bZ![dgV[Zlb^cjiZhjci^ahd[iWjicdiXdadjgZY#
or chicken stock
2 × 400g (13oz) cans tomatoes 26YYi]ZÅdjgidi]ZeVcVcYXdd`!hi^gg^c\
1 bay leaf XdchiVcian![dg&b^cjiZ#
salt and black pepper
4 tbsp ready made pesto
3Edjg^ci]ZhidX`!i]ZcVYYi]ZidbVidZhVcYi]Z^g
single cream (optional) and
fresh basil leaves to garnish _j^XZVcYi]ZWVnaZV[#HZVhdcl^i]hVaiVcYeZeeZg#
7g^c\idVWd^a!XdkZgi]ZeVc!VcYh^bbZg\Zcian[dg
'%b^cjiZh#

4GZbdkZi]ZWVnaZV[VcYY^hXVgY#Ejg‚Zi]Zhdje
^cV[ddYegdXZhhdgdgWaZcYZgjci^ahbddi]#

5GZijgci]Zhdjeidi]Zg^chZY"djieVc!VYYi]Z
eZhid!VcY]ZVii]gdj\]#IVhiZ[dghZVhdc^c\#

6HZgkZVidcXZ!\Vgc^h]ZYl^i]XgZVb^[ndja^`Z
VcY[gZh]WVh^aaZVkZh#

Healthy option

;dgVgZVaan]ZVai]nkZgh^dcd[i]^hhdje!db^ii]ZWjiiZg!
Ådjg!VcYeZhidVcYh^beanh^bbZgi]Zdc^dchVcY\Vga^X
l^i]i]ZhidX`!idbVidZh!VcYWVnaZV[#8dd`[dg(%·)%
b^cjiZhidYZkZadei]ZÅVkdjghWZ[dgZejg‚Z^c\!i]Zc
hZgkZideeZYl^i]idgcWVh^a#
SOUPS
 STARTERS

SERVES 6
WATERCRESS SOUP
30g (1oz) butter
1 onion, finely chopped
2 potatoes, coarsely chopped 1BZaii]ZWjiiZg^cVaVg\ZhVjXZeVc!VYYi]Zdc^dc!
125g (4oz) watercress, tough VcYXdd`\Zcian!hi^gg^c\[gdbi^bZidi^bZ![dgV[Zl
stalks removed b^cjiZhjci^ahd[iWjicdiXdadjgZY#
900ml (11⁄2 pints) vegetable
or chicken stock 26YYi]ZediVidZhVcYi]ZlViZgXgZhhidi]Z
300ml (1⁄2 pint) milk hVjXZeVcVcYXdd`[dgVWdji*b^cjiZhjci^ai]Z
1 bay leaf
lViZgXgZhh^hl^aiZY#
salt and black pepper
single cream to garnish (optional)
3Edjg^ci]ZX]^X`ZcdgkZ\ZiVWaZhidX`VcYb^a`!
VYYi]ZWVnaZV[!VcYhZVhdcl^i]hVaiVcYeZeeZg#

47g^c\i]Zb^mijgZidVWd^a!XdkZg!VcYh^bbZgkZgn
\Zcian[dg&*b^cjiZhdgjci^ai]ZediVidZhVgZiZcYZg#

5GZbdkZi]ZWVnaZV[VcYY^hXVgY#Ejg‚Zi]Zhdje
^cV[ddYegdXZhhdgdgWaZcYZgjci^ahbddi]#GZijgc
i]Zhdjeidi]Zg^chZY"djieVc!gZ]ZVi!i]ZciVhiZ
[dghZVhdc^c\#

6HZgkZ]di!\Vgc^h]^c\ZVX]Wdlal^i]Va^iiaZh^c\aZ
XgZVb^[ndja^`Z#

Cook’s know-how

LViZgXgZhhhdje^hYZa^X^djhhZgkZYX]^aaZY^chjbbZg#
6[iZgejg‚Z^c\!edjgi]Zhdje^cidVaVg\ZWdla!i]Zc
XdkZg!Xdda!VcYX]^aa[dgViaZVhi(]djgh#IVhiZ[dg
hZVhdc^c\WZ[dgZhZgk^c\WZXVjhZX]^aa^c\Yjaahi]Z
ÅVkdjgha^\]ian#NdjXVcVahd[gZZoZi]^hhdje[dgje
id(bdci]h#
SOUPS
STARTERS
 SOUPS

SERVES 4–6
MINTED PEA SOUP
30g (1oz) butter
1 large onion, coarsely chopped
1 tbsp plain flour 1BZaii]ZWjiiZg^cVaVg\ZhVjXZeVc!VYYi]Z
500g (1lb) frozen peas X]deeZYdc^dc!VcYXdd`kZgn\Zcian!hi^gg^c\
1.25 litres (2 pints) vegetable dXXVh^dcVaan![dgVWdji&%b^cjiZhjci^ahd[iWji
or chicken stock cdiXdadjgZY#
1
⁄2 tsp caster sugar
2 large mint sprigs 2Heg^c`aZ^ci]ZÅdjgVcYhi^g[dgV[jgi]Zg&·'
salt and black pepper
b^cjiZh!i]ZcVYYi]Z[gdoZceZVh!hidX`!XVhiZg
shredded fresh mint to garnish
hj\Vg!VcYheg^\hd[b^ci#

37g^c\idVWd^a!XdkZg!VcYh^bbZg\Zcian!hi^gg^c\
dXXVh^dcVaan![dg*b^cjiZhdgjci^ai]ZeZVhVgZhd[i#
9dcdih^bbZgVcnadc\Zgi]Vci]^hdgi]ZeZVhl^aa
adhZi]Z^g[gZh]\gZZcXdadjg#

4GZbdkZi]Zb^ciheg^\hVcYY^hXVgY#Ejg‚Zi]Z
hdje^cV[ddYegdXZhhdgdgWaZcYZgjci^ahbddi]#

5GZijgci]Zhdjeidi]Zg^chZY"djieVc!gZ]ZVi!
VcYVYYhVaiVcYeZeeZgidiVhiZ#HZgkZ]di!
\Vgc^h]ZYl^i]h]gZYYZY[gZh]b^ci#

Cook’s know-how

JhZ[gZh]eZVhl]Zc^chZVhdc#Ndjl^aacZZYVWdji&`\
'aWeZVh^ci]Z^gedYhid\^kZndj*%%\&aWV[iZg
h]Zaa^c\!VcYi]Znl^aaiV`Z'%b^cjiZhidXdd`^chiZe(#
STARTERS
 SOUPS

SERVES 4
CLAM CHOWDER
500g (1lb) fresh clams in their
shells, cleaned (see below)
250ml (8fl oz) fish or vegetable stock 1Ejii]ZXaVbh^cidVaVg\ZhVjXZeVc!VYYi]ZÄh]dg
45g (11⁄2oz) butter kZ\ZiVWaZhidX`!VcYWg^c\idVWd^a#AdlZgi]Z]ZVi!
1 onion, chopped XdkZg!VcYXdd`dkZgVbZY^jb]ZVi[dg*·-b^cjiZh
3 unsmoked bacon rashers, jci^ai]ZXaVbh]ZaahdeZc#
rinds removed, diced
2 tbsp plain flour 29^hXVgYVcnXaVbhi]Vi]VkZcdideZcZY#HZiVh^YZ
2 potatoes, diced
&'XaVbh^ci]Z^gh]Zaah[dg\Vgc^h]VcY`ZZelVgb#
750ml (11⁄4 pints) milk
GZbdkZi]ZgZbV^c^c\XaVbh[gdbi]Z^gh]Zaah#
1 bay leaf
salt and black pepper 9^hXVgYi]Zh]ZaahVcYhigV^ci]ZXdd`^c\_j^XZh#

3BZaii]ZWjiiZg^cVaVg\ZeVc!VYYi]Zdc^dc!
VcYXdd`\Zcian[dgV[Zlb^cjiZhjci^ahd[iWji
cdiXdadjgZY#6YYi]ZWVXdcVcYi]ZÅdjg!VcY
Xdd`!hi^gg^c\![dg&·'b^cjiZh#

46YYi]ZediVidZh!b^a`!higV^cZYXaVb_j^XZh!VcY
WVnaZV[idi]ZeVc#7g^c\idVWd^a!i]ZcadlZgi]Z
]ZViVcYh^bbZg[dg&*b^cjiZh#6YYi]Zh]ZaaZY
XaVbh!VcY]ZVi\Zcian[dgVWdji*b^cjiZh#GZbdkZ
i]ZWVnaZV[VcYY^hXVgY#

56YYhVaiVcYeZeeZgidiVhiZ#HZgkZ]di!\Vgc^h]ZY
l^i]i]ZgZhZgkZYXaVbh^ci]Z^gh]Zaah#

Cook’s know-how

>[[gZh]XaVbhVgZcdi^chZVhdcdgndjlVciidhVkZi^bZ!
PREPARING CLAMS AND MUSSELS jhZ&'%%\,do_VgdgXVcXaVbh^cWg^cZ!YgV^cZY#
Db^ihiZeh&VcY'VcY^cXgZVhZi]ZÄh]hidX`id(%%ba
To clean the shells of clams and mussels, hold
&À)e^ci!i]Zc]ZVii]ZXaVbhi]gdj\]^chiZe)#
under cold running water and scrub with a
small stiff brush. Use a small knife to scape
off any barnacles.
 STARTERS

SERVES 8
BOUILLABAISSE
2 tbsp olive oil
1 large onion, chopped
1 small fennel bulb, sliced 1=ZVii]Zda^kZd^a^cVaVg\Z!]ZVknhVjXZeVc#6YY
4 garlic cloves, crushed i]Zdc^dc![ZccZa!\Vga^X!eVghaZn!VcYWVnaZV[!VcY
1 tbsp chopped parsley Xdd`!hi^gg^c\dXXVh^dcVaan![dg*b^cjiZh#
1 bay leaf
1 litre (13⁄4 pints) water 26YYi]ZlViZg!hidX`!idbVidZh!eVghaZn!dgVc\Z
600ml (1 pint) fish or vegetable stock oZhi!VcY[ZccZahZZYh^[jh^c\#7g^c\idVWd^a!
500g (1lb) ripe tomatoes, finely chopped
XdkZg!VcYh^bbZg[dg(%b^cjiZh#
1 tbsp fresh parsley, chopped
a strip of orange zest
1
⁄4 tsp fennel seeds (optional) 36YYi]ZediVidZhidi]Zhdje!XdkZg!VcYh^bbZg[dg
2–3 potatoes, cut into chunks &%b^cjiZh#9dcdihi^gdgi]ZediVidZhl^aaWgZV`je#
500g (1lb) assorted fish, cut into
bite-sized pieces 46YYi]ZÄh]!h]ZaaÄh]!VcYhV[[gdc!VcYhZVhdc
500g (1lb) assorted shellfish, shelled l^i]hVaiVcYeZeeZg#8dkZgVcYXdd`[dgV[Zl
pinch of saffron threads b^cjiZh!_jhijci^ai]ZÄh]ijgchdeVfjZ#
salt and black pepper

5GZbdkZi]ZWVnaZV[VcYdgVc\ZoZhiVcYY^hXVgY#
HZgkZi]ZWdj^aaVWV^hhZl^i]ha^XZhd[idVhiZYWV\jZiiZ
^[YZh^gZY#

Cook’s know-how

6h`ndjgÄh]bdc\ZgidgZXdbbZcYVkVg^Zind[l]^iZ
Äh]VcYh]ZaaÄh]#>YZVaan!ndjh]djaY]VkZVXdbW^cVi^dc
d[e^ZXZhd[X]jc`nl]^iZÄh]l^i]hbVaal]daZÄh]!
eajhilddgi]gZZY^[[ZgZcih]ZaaÄh]hjX]VhXaVbh!
bjhhZah!VcYegVlch#
SOUPS
STARTERS
 SOUPS

SERVES 4–6
CUCUMBER AND MINT
600g (1lb 3oz) plain yogurt
250ml (8fl oz) water CHILLED SOUP
1 cucumber, seeded (see below)
and diced
4 garlic cloves, coarsely chopped 1Ejg‚Zi]Znd\jgi!bZVhjgZYlViZg!dcZ"fjVgiZgd[
1 tbsp olive oil i]ZY^XZYXjXjbWZg!i]Z\Vga^X!d^a!k^cZ\Vg!VcYb^ci
1 tsp white wine vinegar ^cV[ddYegdXZhhdgdgWaZcYZgjci^ahbddi]#HZVhdc
1 tbsp fresh mint, chopped lZaal^i]hVaiVcYVYYeZeeZgidiVhiZ#
salt and black pepper
2–3 tbsp chopped fresh mint and
2IgVch[Zgi]ZhdjeidVaVg\ZWdlaVcYhi^g^c
3 spring onions, thinly sliced,
i]ZgZbV^c^c\XjXjbWZg#8dkZgVcYX]^aa[dgVi
to garnish
aZVhi&]djg#

3IVhiZ[dghZVhdc^c\#Heg^c`aZi]Zhdjel^i]
X]deeZY[gZh]b^ciVcYheg^c\dc^dchWZ[dgZhZgk^c\#

SEEDING A CUCUMBER
Trim the cucumber with a small knife, then cut it
in half lengthways. With a teaspoon, scoop out
and discard the seeds from each cucumber half.
STARTERS
 SOUPS

SERVES 10
CHICKEN NOODLE SOUP
1kg (2lb) chicken thighs
500g (1lb) carrots, sliced
1
⁄2 head celery, chopped 1Ejii]ZX]^X`Zce^ZXZh^cidVaVg\ZhVjXZeVcl^i]
1 small onion, peeled but left whole i]ZXVggdih!XZaZgn!dc^dc!\Vga^X!VcYeVghaZn#Edjg
2–3 garlic cloves, coarsely chopped ^ci]ZbZVhjgZYlViZgVcYWg^c\idVWd^a#Jh^c\
a few parsley sprigs VhadiiZYheddc!h`^bd[[i]Z[dVbi]Vig^hZhidi]Z
3 litres (5 pints) water ided[i]ZeVc#
2–3 chicken stock cubes
salt and black pepper
2AdlZgi]Z]ZVi!XgjbWaZ^ci]ZhidX`XjWZh!
125g (4oz) thin noodles
VcYhZVhdcl^i]hVaiVcYeZeeZg#8dkZgVcYh^bbZg
chopped fresh dill to garnish
\Zcian[dg&]djg#

3H`^bVcn[Vi[gdbi]Zhjg[VXZd[i]Zhdje#L^i]
VhadiiZYheddc!a^[idjii]ZeVghaZn!dc^dc!VcY
X]^X`Zc#9^hXVgYi]ZeVghaZn#8]dei]Zdc^dc!VcY
h]gZYi]ZX]^X`ZcbZVi!Y^hXVgY^c\i]Zh`^cVcY
WdcZh#HZiVh^YZ#

47gZV`i]ZcddYaZh^cid*Xb'^ce^ZXZhVcY
Ygdei]Zb^cidi]Zhdje#7g^c\idVWd^a!XdkZg!
VcYh^bbZg[dgVWdji&%b^cjiZhdgjci^aiZcYZg#

5GZijgci]Zdc^dcVcYX]^X`Zcidi]Zhdje!
]ZVii]gdj\]!VcYiVhiZ[dghZVhdc^c\#HZgkZ]di!
\Vgc^h]ZYl^i]Y^aa#

Healthy option

IdgZYjXZi]Z[ViXdciZcid[i]Zhdje!hig^ei]Zh`^cd[[
i]ZX]^X`Zci]^\]hWZ[dgZXdd`^c\#8]^X`ZcbZVi^hadl
^c[ViVcYXVadg^Zh0i]Z[ViineVgi^h^ci]Zh`^cVcY_jhi
jcYZgcZVi]^i#
Plated Starters
 STARTERS

SERVES 6
SMOKED CHICKEN SALAD
1 smoked chicken, weighing
about 1.25kg (21⁄2lb) WITH WALNUTS
100ml (31⁄2fl oz) sunflower oil
2 tbsp walnut oil
75ml (21⁄2fl oz) orange juice 1GZbdkZi]ZbZVi[gdbi]ZX]^X`ZcXVgXVhh!VcY
1
⁄4 tsp ground coriander Y^hXVgYVaad[i]Zh`^cVcYVcn\g^hiaZ#8jii]ZbZVi
1
⁄4 tsp caster sugar ^cidi]^c!cZViha^XZh#Ejii]ZX]^X`Zc^cidVh]Vaadl
salt and black pepper cdc"bZiVaa^XY^h]#
375g (12oz) mixed salad leaves
4 oranges, peeled and segmented
2>cVhbVaaWdla!XdbW^cZi]ZhjcÅdlZgVcY
60g (2oz) walnut pieces
lVacjid^ah!dgVc\Z_j^XZ!\gdjcYXdg^VcYZg!VcY
hj\Vg#HZVhdcl^i]hVaiVcYeZeeZg#Edjgi]Zb^mijgZ
dkZgi]ZX]^X`Zcha^XZhVcYidhhi]Zb\Zcianjci^a
ZkZcanXdViZY#

36ggVc\Zi]ZhVaVYaZVkZh!dgVc\ZhZ\bZcih!VcY
X]^X`Zcha^XZhdc^cY^k^YjVahZgk^c\eaViZh!hXViiZgi]Z
lVacjie^ZXZhdkZgi]Zide!VcYhZgkZ^bbZY^ViZan#

Warm duck or turkey salad

HjWhi^ijiZ(,*\&'dohbd`ZYYjX`dgijg`ZnWgZVhi
[dgi]ZX]^X`Zc#<Zcian]ZVii]Zedjaignha^XZh^ci]Z
YgZhh^c\!VcYVYYXgd’idchidi]ZhVaVY^[YZh^gZY#
PLATED STARTERS
STARTERS

SERVES 4
2 tbsp olive oil
12 uncooked jumbo prawns
in their shells
1 tbsp chopped parsley
lemon wedges and flat-leaf parsley
sprigs to garnish
AÏOLI
2 garlic cloves, coarsely chopped
salt and black pepper
1 egg yolk
1 tsp mustard powder
150ml (1⁄4 pint) olive oil
1 tbsp lemon juice
PLATED STARTERS
JUMBO PRAWNS WITH AÏOLI
1BV`Zi]ZV‰da^/^cVhbVaaWdla!Xgjh]i]Z\Vga^X
l^i]Ve^cX]d[hVaijci^a^i[dgbhVhbddi]eVhiZ#
6YYi]ZZ\\nda`VcYbjhiVgYedlYZg!VcYWZVi
lZaa#7ZVi^ci]Zd^a!YgdeWnYgde!l]^h`^c\
XdchiVcianjci^ai]Zb^mijgZ^hi]^X`VcYhbddi]!
VcYVaai]Zd^a]VhWZZcVWhdgWZY#7ZVi^ci]ZaZbdc
_j^XZ!VcYVYYeZeeZgidiVhiZ#
2=ZVii]Zd^a^cVaVg\Z[gn^c\eVc!VYYi]ZegVlch!
VcYidhhdkZgV]^\]]ZVi[dg(·)b^cjiZh!_jhijci^a
i]Zh]ZaahijgcWg^\]ie^c`#GZbdkZi]ZegVlch[gdb
i]Z[gn^c\eVcVcYYgV^cdceVeZgidlZah#
3IdhZgkZ!VggVc\Zi]ZegVlchdclVgbZYeaViZh!
heg^c`aZl^i]X]deeZYeVghaZn!VcY\Vgc^h]l^i]
aZbdclZY\ZhVcYeVghaZnheg^\h#HZgkZl^i]
^cY^k^YjVaWdlahd[V‰da^#
Cook’s know-how
JcXdd`ZY!dggVl!egVlchVgZjhjVaan\gZn^cXdadjg·^i
^hdcanl]Zci]ZnVgZXdd`ZYi]Vii]Znijgc^cidi]Z
e^c`egVlchlZVgZbdgZ[Vb^a^Vgl^i]#I]Z\daYZcgjaZ
l]ZcXdd`^c\egVlch^hcZkZgiddkZgXdd`i]Zb!hd
gZbdkZi]Zb[gdbi]Z]ZViVhhddcVhi]Znijgce^c`#
DkZgXdd`ZYegVlchVgZgjWWZgn!X]Zln!VcYiVhiZaZhh#
STARTERS

SERVES 8
2 × 125g (4oz) cans sardines in oil,
drained, bones removed
125g (4oz) butter, softened
125g (4oz) low-fat soft cheese
3 tbsp lemon juice
black pepper
lemon twists and parsley sprigs to garnish
PLATED STARTERS
SARDINE PÂTÉ
1Ejg‚Zi]ZhVgY^cZh!WjiiZg!X]ZZhZ!VcYaZbdc_j^XZ
^cV[ddYegdXZhhdgjci^aVabdhihbddi]#6YYeZeeZg
VcYbdgZaZbdc_j^XZidiVhiZ#
29^k^YZi]ZhVgY^cZb^mijgZWZilZZc-hbVaa
gVbZ`^chdgeji^cid&aVg\ZWdlaVcYaZkZai]Z
hjg[VXZ#8dkZgVcYX]^aa^ci]ZgZ[g^\ZgVidg[dgVi
aZVhi(%b^cjiZh#
3HZgkZX]^aaZY!\Vgc^h]ZYl^i]aZbdcil^hihVcY
eVghaZnheg^\h#
Healthy note
HVgY^cZhVgZVcd^anÄh]!g^X]^cdbZ\V"([ViinVX^Yh!
l]^X]XVc]ZaeidY^hXdjgV\Z]ZVgiY^hZVhZVcYWaddY
Xadih#I]ZnVahdegdk^YZk^iVb^c9VcY!^[ndjZVii]Z
WdcZhVhndjYd^ci]^he}i‚!i]ZnVgZVc^bedgiVci
hdjgXZd[XVaX^jb#
Prawn pâté
>chiZVYd[i]ZhVgY^cZh!jhZ'*%\-doXdd`ZYVcY
eZZaZYegVlch#
 STARTERS
SERVES 16
2.25kg (41/2lb) whole fresh salmon,
boned and cut lengthways in half
into 2 fillets (ask your fishmonger)
dill sprigs and lemon segments
to garnish
PICKLING MIXTURE
75g (21/2oz) granulated sugar
4 tbsp coarse sea salt
4 tbsp chopped fresh dill
MUSTARD DILL SAUCE
3 tbsp Dijon mustard
2 tbsp caster sugar
1 tbsp white wine vinegar
1 egg yolk
150ml (1/4 pint) sunflower oil
salt and black pepper
2 tbsp chopped fresh dill
GRAVADLAX
1BV`Zi]Ze^X`a^c\b^mijgZ/ejii]Z\gVcjaViZY
hj\Vg!hZVhVai!VcYX]deeZY[gZh]Y^aa^cidVhbVaa
Wdla!hZVhdc\ZcZgdjhanl^i]WaVX`eZeeZg!VcYhi^g
lZaaidb^m#
2HVcYl^X]i]ZhVabdcÄaaZihid\Zi]Zg/eji&hVabdc
ÄaaZih`^c"h^YZYdlcdcVWdVgY!XdkZgi]Zhjg[VXZ
l^i]i]Ze^X`a^c\b^mijgZ!VcYeaVXZi]ZhZXdcYÄaaZi
dcide!h`^c"h^YZje#
3LgVei]ZÄaaZih^cVYdjWaZi]^X`cZhhd[[d^aVcY
eaVXZ^cVaVg\ZY^h]#LZ^\]Ydlcl^i]`^iX]Zc
lZ^\]ihdg]ZVknXVch!VcY`ZZe^ci]ZgZ[g^\ZgVidg
[dg')]djgh#=Va[lVni]gdj\]i]^hi^bZ!ijgci]Z
hVabdcdkZg#
4BV`Zi]ZbjhiVgYY^aahVjXZ/^cVbZY^jbWdla!
l]^h`id\Zi]Zgi]ZbjhiVgY!hj\Vg!k^cZ\Vg!VcYZ\\
nda`!i]Zcl]^h`^ci]Zd^aVa^iiaZViVi^bZ#I]ZhVjXZ
h]djaY]VkZi]ZXdch^hiZcXnd[bVndccV^hZ#6YYhVai
VcYeZeeZgidiVhiZ!VcYhi^g^ci]ZX]deeZYY^aa#
5JclgVei]Z\gVkVYaVm#6adid[hi^X`n!hVaina^fj^Y
l^aaYgV^c[gdbi]ZÄh]l]Zc^i]VhWZZce^X`aZY/i]^h
^hfj^iZcdgbVa#GZbdkZi]ZÄh][gdbi]Ze^X`a^c\
a^fj^Y!VcYYgnlZaa#HZeVgViZi]Z'hVabdcÄaaZih#
6IdhZgkZ!ha^XZZVX]ÄaaZidci]ZhaVci!Xjii^c\i]Z
ÅZh]VlVn[gdbi]Zh`^c#I]Zha^XZhh]djaYWZVa^iiaZ
i]^X`Zgi]Vc[dghbd`ZYhVabdcVcYh]djaY]VkZ
V[g^c\Zd[Y^aa#<Vgc^h]l^i]Y^aaheg^\hVcYaZbdc
hZ\bZcih!VcYhZgkZl^i]i]ZbjhiVgYY^aahVjXZ#
PLATED STARTERS
 STARTERS

SERVES 4
SUMMER MELONS
2 × 750g (11/2lb) ripe melons with
different coloured flesh (see box, right)
500g (1lb) tomatoes 18jii]ZbZadch^c]Va[!VcYgZbdkZVcYY^hXVgYi]Z
1 tbsp chopped fresh mint hZZYh#Jh^c\VbZadcWVaaZgdgV`c^[Z!XjiWVaahdg
mint sprigs to garnish cZViXjWZhd[ÅZh]^cidVWdla#

2EZZai]ZidbVidZh/Xjidjii]ZXdgZhVcYhXdgZVc
DRESSING
¹mºdci]ZWVhZd[ZVX]dcZ!i]Zc^bbZghZ^cVWdla
90ml (3fl oz) sunflower oil d[Wd^a^c\lViZgjci^ai]Zh`^chhiVgiidhea^i#IgVch[Zg
2 tbsp white wine vinegar VidcXZidVWdlad[XdaYlViZg#EZZaVcYhZZYi]Z
1
/4 tsp caster sugar
idbVidZh!i]ZcXjii]ZÅZh]^cidadc\hig^eh#6YYi]Z
salt and black pepper
hig^ehidi]ZbZadc#

3BV`Zi]ZYgZhh^c\/^cVhbVaaWdla!l]^h`id\Zi]Zg
i]ZhjcÅdlZgd^aVcYk^cZ\Vg!i]ZcVYYi]ZXVhiZg
hj\Vg!VcYhVaiVcYeZeeZgidiVhiZ#Edjgi]ZYgZhh^c\
dkZgi]ZbZadcVcYidbVidb^mijgZ#8dkZgVcYX]^aa
[dgViaZVhi&]djg#

4IdhZgkZ!hi^gi]ZX]deeZYb^ci^cidi]ZbZadcVcY
idbVidb^mijgZ!heddci]ZhVaVY^cidX]^aaZYWdlah!
VcY\Vgc^h]ZVX]hZgk^c\l^i]Vb^ciheg^\#

Cook’s know-how

8]ddhZilddgi]gZZkVg^Zi^Zhd[bZadcidbV`ZVc
ViigVXi^kZXdadjgXdbW^cVi^dc#=dcZnYZl]VheVaZ
\gZZc^h]nZaadlÅZh]!XVciVadjeZ]VhZ^i]ZgeVaZ\gZZcdg
dgVc\ZÅZh]!D\ZcVcY<Va^V]VkZeVaZnZaadldg\gZZc
ÅZh]!l]^aZ8]VgZciV^hbZadch]VkZYZZedgVc\ZÅZh]#
PLATED STARTERS
 STARTERS

SERVES 4
AVOCADO WITH TOMATOES
4 small firm tomatoes
2 ripe avocados AND MINT
1 tbsp chopped fresh mint
mint sprigs to garnish
1EZZai]ZidbVidZhhZZaZ[i#HZZYVcYi]ZcXdVghZan
X]dei]ZidbVidÅZh]#
DRESSING
2 tsp white wine vinegar 2BV`Zi]ZYgZhh^c\/^cVhbVaaWdla!l]^h`id\Zi]Zg
1 tsp Dijon mustard i]Zk^cZ\VgVcYbjhiVgY#<gVYjVaanl]^h`^ci]Zd^a!
2 tbsp olive oil i]ZcVYYi]ZXVhiZghj\Vg!VcYhVaiVcYeZeeZgidiVhiZ#
1
/4 tsp caster sugar
salt and black pepper
3=VakZVcYhidcZi]ZVkdXVYdh#7gjh]i]ZÅZh]
l^i]Va^iiaZYgZhh^c\idegZkZciY^hXdadgVi^dc#

48dbW^cZi]ZidbVidZh!X]deeZYb^ci!VcY
YgZhh^c\#E^aZi]ZidbVidb^mijgZ^cidi]ZVkdXVYd
]VakZh!\Vgc^h]l^i]b^ciheg^\h!VcYhZgkZVidcXZ#

Healthy note

6kdXVYdhVgZ[jaad[]ZVgi"]ZVai]ncjig^Zcih!hjX]Vh
k^iVb^c:![daViZ!ediVhh^jb!VcYbdcdjchVijgViZY[Vih!
Wjii]ZnVgZVahdfj^iZ]^\]^cXVadg^Zh!hd^i^hWZhicdi
idZViiddbVcnd[i]Zbiddd[iZc#

PEELING TOMATOES
Cut the cores from the tomatoes and score
an “x” on the base. Immerse the tomatoes in
boiling water for 8–15 seconds until their skins
start to split. Transfer at once to cold water.
When the tomatoes are cool enough to handle,
peel off the skin with a small knife.
PLATED STARTERS
STARTERS
 PLATED STARTERS

SERVES 6
6 × 150ML (1⁄4 PINT) SOUFFLÉ DISHES
GARLIC AND GOAT’S
1 head of garlic CHEESE SOUFFLÉS
250ml (8fl oz) milk
125ml (4fl oz) water
45g (11⁄2oz) butter, plus extra 1HZeVgViZVcYeZZai]Z\Vga^XXadkZh#Ejii]Zb^a`!
for greasing bZVhjgZYlViZg!VcYVaaWjidcZd[i]Z\Vga^XXadkZh
45g (11⁄2oz) plain flour ^cidVhVjXZeVc#7g^c\idVWd^a!i]Zch^bbZg[dg
150g (5oz) goat’s cheese, diced &*·'%b^cjiZhjci^ai]Z\Vga^X^hiZcYZgVcYi]Za^fj^Y
6 eggs, separated ]VhgZYjXZYid'*%ba-Ådo#AZVkZidXdda#A^\]ian
salt and black pepper
bVh]i]Z\Vga^X^ci]Zb^a`#
fresh chives to garnish

2BZaii]ZWjiiZg^cVhVjXZeVc!VYYi]ZÅdjg!VcY
Xdd`!hi^gg^c\![dg&b^cjiZ#GZbdkZ[gdbi]Z]ZVi!
VcY\gVYjVaanWaZcY^ci]Z\Vga^Xb^a`#

3GZijgcidi]Z]ZViVcYWg^c\idVWd^a!hi^gg^c\
XdchiVcian!jci^ai]Zb^mijgZi]^X`Zch#H^bbZg[dg'·(
b^cjiZh#IgVch[ZgidVaVg\ZWdlaVcYaZVkZidXdda[dg
VWdji&%b^cjiZh#8]dei]ZgZbV^c^c\\Vga^XXadkZ#

46YYi]ZX]deeZY\Vga^X!Y^XZY\dVi¼hX]ZZhZ!
VcYZ\\nda`hidi]ZXddaZYhVjXZ#HZVhdcl^i]
hVaiVcYeZeeZg#

5>cVaVg\ZWdla!l]^h`i]ZZ\\l]^iZhjci^ahi^[[
WjicdiYgn#Hi^g&iWhed[i]ZZ\\l]^iZh^cidi]Z
\Vga^XVcYX]ZZhZb^mijgZ!i]Zc[daY^ci]ZgZbV^c^c\
Z\\l]^iZh#

6A^\]ianWjiiZgi]Zhdj[łY^h]Zh!edjg^ci]Zhdj[ł
b^mijgZ!VcYWV`Z^cVegZ]ZViZYdkZcVi&-%•8
(*%•;!<Vh)[dg&*·'%b^cjiZh#HZgkZVidcXZ!
\Vgc^h]ZYl^i]X]^kZh#
 STARTERS

SERVES 8
1KG (2LB) LOAF TIN OR TERRINE
BRANDIED CHICKEN
125g (4oz) bread, crusts removed LIVER PÂTÉ
1 garlic clove, coarsely chopped
125g (4oz) streaky bacon rashers,
rinds removed, coarsely chopped 1A^cZi]ZadV[i^cl^i][d^a!aZVk^c\*Xb'^c[d^a
2 tsp chopped fresh thyme dkZg]Vc\^c\dcZVX]h^YZ#
500g (1lb) chicken livers, trimmed
1 egg 28jii]ZWgZVY^cidi]^X`X]jc`h!VcYldg`i]Zb
4 tbsp brandy l^i]i]Z\Vga^X^cV[ddYegdXZhhdgid[dgbÄcZ
1
⁄2 tsp grated nutmeg
WgZVYXgjbWh#6YYi]ZWVXdcVcYi]nbZ!VcYldg`
salt and black pepper
jci^aÄcZanX]deeZY#
60g (2oz) butter, melted

36YYi]ZX]^X`Zca^kZgh!Z\\!WgVcYn!VcYcjibZ\!
hZVhdcl^i]hVaiVcYeZeeZg!VcYejg‚Zjci^ahbddi]#
6YYi]ZWjiiZgVcYejg‚ZV\V^c#

4Ejii]Ze}i‚b^mijgZ^cidi]ZegZeVgZYadV[i^c!
aZkZai]Zhjg[VXZ!VcY[daYi]Z[d^adkZgi]Zide#EaVXZ
^cVgdVhi^c\i^c!edjg^cWd^a^c\lViZgidXdbZVWdji
]Va[lVnjei]Zh^YZd[i]ZadV[i^c!VcYWV`Z^cV
egZ]ZViZYdkZcVi&+%•8('*•;!<Vh([dg&]djg#

5IZhii]Ze}i‚[dgYdcZcZhh/^chZgiVh`ZlZg^cid
i]Zb^YYaZ#>[^iXdbZhdji]diVcYXaZVc!i]Ze}i‚
^hXdd`ZY#AZVkZi]Ze}i‚idXddaXdbeaZiZan!i]Zc
XdkZg!VcYaZVkZidX]^aa^ci]ZgZ[g^\ZgVidgdkZgc^\]i#

6IdhZgkZ!Xjii]Ze}i‚^cidha^XZhVcYhZgkZl^i]
Vh^beaZhVaVYVcYbZaWVidVhi#
PLATED STARTERS
STARTERS

SERVES 10
1.25 LITRE (2 PINT) LOAF TIN OR TERRINE
sunflower oil for greasing
175–250g (6–8oz) smoked salmon slices
salt and black pepper
watercress to serve
TROUT PÂTÉ
175g (6oz) smoked trout
90g (3oz) butter
90g (3oz) full-fat soft cheese
11⁄2 tbsp lemon juice
SALMON PÂTÉ
125g (4oz) smoked salmon pieces
60g (2oz) butter
60g (2oz) full-fat soft cheese
11⁄2 tbsp lemon juice
1 tbsp tomato purée
1 tbsp chopped fresh dill
MACKEREL PÂTÉ
175g (6oz) smoked mackerel
90g (3oz) butter
90g (3oz) full-fat soft cheese
11⁄2 tbsp lemon juice
PLATED STARTERS
THREE FISH TERRINE
1BV`Zi]Zigdjie}i‚/gZbdkZi]Zh`^cVcYWdcZh
[gdbi]ZigdjiVcYejg‚Zl^i]i]ZWjiiZg!X]ZZhZ!
aZbdc_j^XZ!VcYhVaiVcYeZeeZgidiVhiZ^cV[ddY
egdXZhhdgjci^ahbddi]VcYlZaaWaZcYZY#Ijgc^cid
VWdla!XdkZg!VcYX]^aa#
2BV`Zi]ZhVabdce}i‚/ejg‚Zi]Zhbd`ZYhVabdc
e^ZXZh!WjiiZg!X]ZZhZ!aZbdc_j^XZ!idbVidejg‚Z!
Y^aa!VcYhVaiVcYeZeeZgidiVhiZ^cV[ddYegdXZhhdg
jci^ahbddi]VcYlZaaWaZcYZY#Ijgc^cidVWdla!
XdkZg!VcYX]^aa#
3BV`Zi]ZbVX`ZgZae}i‚/gZbdkZi]Zh`^cVcY
WdcZh[gdbi]ZbVX`ZgZaVcYejg‚Zl^i]i]ZWjiiZg!
X]ZZhZ!aZbdc_j^XZ!VcYhVaiVcYeZeeZgidiVhiZ^c
V[ddYegdXZhhdgjci^ahbddi]VcYlZaaWaZcYZY#Ijgc
^cidVWdla!XdkZg!VcYX]^aa#
46hhZbWaZi]ZiZgg^cZ/d^ai]ZadV[i^cVcYa^cZl^i]
dkZgaVee^c\ha^XZhd[hbd`ZYhVabdc#6ggVc\Zi]Zb
XgdhhlVnhVcYVaadl(#*·*Xb&&À'·'^ciddkZg]Vc\
i]Zh^YZhd[i]Zi^c#Ijgci]Zigdjie}i‚^cidi]ZadV[
i^cVcYhegZVY^iZkZcanl^i]VeVaZiiZ`c^[Z!aZkZaa^c\
i]Zhjg[VXZ#>[cZXZhhVgn!lZii]Z`c^[ZidegZkZci
hi^X`^c\#6YYi]ZhVabdce}i‚^ci]ZhVbZlVn!VcY
i]Zcidel^i]i]ZbVX`ZgZae}i‚#;daYi]Zhbd`ZY
hVabdcdkZgi]ZbVX`ZgZae}i‚!ijX`^c\^ci]ZZcYh#
5IdhZgkZ!XVgZ[jaanijgcdjii]ZiZgg^cZ!Xji^cid
i]^X`ha^XZh!VcYVggVc\ZdcWZYhd[lViZgXgZhhdc
^cY^k^YjVahZgk^c\eaViZh#
Main Courses
Fish and Shellfish
MAIN COURSES
 FISH AND SHELLFISH

SERVES 4
THAI PRAWN STIR-FRY
250g (8oz) rice noodles
salt
3 tbsp sunflower oil 1Ejii]Zg^XZcddYaZh^cidVaVg\ZhVjXZeVcd[
1 red pepper, halved, seeded, Wd^a^c\hVaiZYlViZgVcYhi^gidhZeVgViZi]ZcddYaZh#
and cut into thin strips Ijgcd[[i]Z]ZVi!XdkZg!VcYaZVkZidhiVcY[dg)
1 carrot, cut into thin strips b^cjiZh#9gV^clZaaVcYhZiVh^YZ#
1 fresh green chilli, halved, seeded,
and cut into thin strips 2=ZVi&iWhed[i]ZhjcÅdlZgd^a^cVld`dgaVg\Z
2.5cm (1in) piece of fresh root ginger,
[gn^c\eVc#6YYi]ZgZYeZeeZg!XVggdi!X]^aa^!\^c\Zg!
peeled and cut into thin strips
\Vga^X!heg^c\dc^dch!VcYaZbdc\gVhh!VcYhi^g"[gn
1 garlic clove, crushed
8 spring onions, sliced dkZgV]^\]]ZVi[dg'b^cjiZh#
2 lemon grass stalks, trimmed and sliced
500g (1lb) cooked peeled tiger prawns 36YYi]ZegVlch!VcYhi^g"[gn[dg&b^cjiZ!
2 tbsp white wine vinegar i]Zchi^g^ci]ZcddYaZh#
2 tbsp soy sauce
juice of 1⁄2 lime 46YYi]ZgZbV^c^c\hjcÅdlZgd^a!i]Zk^cZ\Vg!
1 tbsp sesame oil
hdnhVjXZ!a^bZ_j^XZ!VcYhZhVbZd^a!VcYhi^g"[gn
3 tbsp chopped fresh coriander
[dg&b^cjiZ#
to garnish

5Heg^c`aZl^i]i]ZX]deeZY[gZh]Xdg^VcYZg!
VcYhZgkZVidcXZ#

Scallop stir-fry

HjWhi^ijiZ*%%\&aWh]ZaaZYhXVaadeh[dgi]Zi^\Zg
egVlch!Xjii^c\ZVX]hXVaade^cidilddgi]gZZe^ZXZh^[
i]ZnVgZaVg\Z#Hi^g"[gn[dgVWdji'b^cjiZh!i]ZcVYYi]Z
gZYeZeeZg!XVggdi!X]^aa^![gZh]gddi\^c\Zg!\Vga^X!heg^c\
dc^dch!VcYaZbdc\gVhh!VcYhi^g"[gn[dgV[jgi]Zg'
b^cjiZh#6YYi]ZhdV`ZYVcYYgV^cZYcddYaZh!i]Zc
Xdci^cjZl^i]i]ZgZX^eZ[gdbi]ZWZ\^cc^c\d[hiZe)#
MAIN COURSES

SERVES 6
500g (1lb) fresh asparagus tips,
chopped into 2cm (1in) lengths
60g (2oz) butter
500g (1lb) queen scallops
3 garlic cloves, crushed
juice of 1 lemon
2 tbsp finely chopped parsley
1 tbsp chopped fresh tarragon
salt and black pepper
rice with saffron to serve
FISH AND SHELLFISH
SCALLOPS WITH ASPARAGUS
AND LEMON
17aVcX]i]ZVheVgV\jh^cWda^c\hVaiZYlViZg[dg
VWdji'b^cjiZh!i]ZcYgV^cVcYgZ[gZh]^cXdaYlViZg
idhidei]ZXdd`^c\VcYhZii]ZWg^\]i\gZZcXdadjg#
2BZai]Va[i]ZWjiiZg^cV[gn^c\eVc!VcY[gni]Z
hXVaadeh[dgVWdji(%hZXdcYhdcZVX]h^YZjci^a_jhi
deVfjZVcYÄgbidi]ZidjX]ndjbVncZZYidYd
i]^h^cWViX]Zh#GZbdkZi]ZhXVaadehl^i]VhadiiZY
heddc!VcY`ZZelVgb#
3=ZVii]ZgZbV^c^c\WjiiZg^ci]Z[gn^c\eVc#6YY
i]Z\Vga^X!aZbdc_j^XZ!eVghaZn!VcYiVggV\dc!VcY
hZVhdcl^i]hVaiVcYeZeeZg#
4GZijgci]ZhXVaadehVcYVheVgV\jhidi]ZeVcVcY
]ZVii]Zbi]gdj\]kZgn\Zcian!h]V`^c\i]ZeVcid
XdVii]Zb^ci]ZhVjXZ#HZgkZl^i]hV[[gdcg^XZ#
Cook’s know-how
>[fjZZchXVaadehVgZcdiVkV^aVWaZ!jhZi]ZaVg\Zg`^c\
hXVaadeh^chiZVY#Ha^XZZVX]dcZ^c]Va[]dg^odciVaan!VcY
i]Znl^aai]ZcXdd`^ci]ZhVbZVbdjcid[i^bZ#>[
hXVaadehVgZcdiVkV^aVWaZViVaa!dg^[ndjegZ[Zg!ndjXVc
hjWhi^ijiZVcZfjVafjVci^ind[gVli^\ZgegVlch#EZZa
i]Zb!WjiaZVkZi]ZiV^ahdc[dgVYZXdgVi^kZidjX]#
 MAIN COURSES

SERVES 4
SALMON WITH SPINACH
4 × 175g (6oz) slices salmon fillets
salt and black pepper
15g (1/2oz) butter 1HZVhdci]ZhVabdcÄaaZihl^i]WaVX`eZeeZg
lemon wedges to garnish VcYYdil^i]i]ZWjiiZg#

28dd`i]ZhVabdcÄaaZihjcYZgV]di\g^aa!,Xb
SPINACH SALSA
(^c[gdbi]Z]ZVi![dg'·(b^cjiZhdcZVX]h^YZ
2 tbsp olive oil jci^ai]ZÄh]^hdeVfjZVcYi]ZÅZh]ÅV`ZhZVh^an#
8 spring onions, finely sliced AZVkZidgZhi#
1 garlic clove, crushed
4 tbsp lemon juice
3BV`Zi]Zhe^cVX]hVahV/]ZVii]Zd^a^cV[gn^c\eVc!
1 tsp wholegrain mustard
VYYi]Zheg^c\dc^dchVcY\Vga^X!VcYXdd`!hi^gg^c\!
500g (1lb) spinach,
finely chopped [dgVWdji&b^cjiZ#Hi^g^ci]ZaZbdc_j^XZ!bjhiVgY!
VcYhe^cVX]!VcYXdd`!hi^gg^c\![dgVWdji'b^cjiZh#
IgVch[ZgidVWdla!VcYhZVhdcl^i]hVaiVcYeZeeZg#

4<Vgc^h]i]ZhVabdcl^i]aZbdclZY\ZhVcYhZgkZ
VidcXZ!l^i]i]ZhVahV#

Healthy note

He^cVX]^hcdiVhg^X]^c^gdcVhlVhegZk^djhani]dj\]i!
Vai]dj\]^iYdZhXdciV^cVjhZ[jahdjgXZ#DcZd[
^ihbV^cWZcZÄihid\ddY]ZVai]^hi]Vi^iXdciV^chV
e]nidX]Zb^XVaXVaaZYajiZ^c!VcVci^dm^YVcii]ViXVc]Zae
egdiZXiV\V^chiV\Z"gZaViZYYZ\ZcZgVi^dcd[ZnZh^\]i#
FISH AND SHELLFISH
MAIN COURSES

SERVES 4
60g (2oz) plain flour
salt and black pepper
4 small lemon sole, each cut into 4
fillets and skinned (see box, below)
60g (2oz) butter
1 tbsp chopped parsley
juice of 1⁄2 lemon
lemon slices and parsley
sprigs to garnish
boiled vegetables to serve
FISH AND SHELLFISH
FILLETS OF SOLE MEUNIÈRE
1Heg^c`aZi]ZÅdjgdcidVeaViZVcYhZVhdcl^i]hVai
VcYeZeeZg#9^ei]Z&+ÄaaZih^cidi]ZhZVhdcZYÅdjg
VcYh]V`Zd[[VcnZmXZhh#
2BZai]Va[d[i]ZWjiiZgdkZgVbZY^jb]ZVi^cV
aVg\Z[gn^c\eVc#L]Zc^i^h[dVb^c\!VYYi]ZÄaaZih!
VcYXdd`[dg'b^cjiZhdcZVX]h^YZdgjci^ai]ZÅZh]
^hdeVfjZVcYÅV`ZhZVh^an#IgVch[ZgidlVgbZY
hZgk^c\eaViZhVcY`ZZelVgb#
3L^eZi]ZeVcl^i]eVeZgidlZah#BZaii]Z
gZbV^c^c\WjiiZgVcY]ZVifj^X`anjci^a\daYZc#Hi^g^c
i]ZeVghaZnVcYaZbdc_j^XZ!i]ZcedjgdkZgi]ZÄaaZih#
HZgkZ]dil^i]Wd^aZYkZ\ZiVWaZhVcY\Vgc^h]ZYl^i]
aZbdcVcYeVghaZn#
Cook’s know-how
NdjXVcÄaaZiVcYh`^ci]ZhdaZndjghZa[!Wjindjg
Äh]bdc\Zgl^aaYd^i[dg[gZZ!VcYi]^hl^aahVkZVadi
d[i^bZ#:meaV^ci]VindjcZZY¹fjVgiZgºÄaaZih[gdb
ZVX]hdaZ!i]Vi^hildha^bÄaaZih[gdbZVX]h^YZd[i]Z
Äh]#;dgVheZX^VadXXVh^dcndjXVcjhZ9dkZghdaZ!
hdbZi^bZhYZhXg^WZYVhi]Z`^c\d[hdaZ#>i^haZhhl^YZan
VkV^aVWaZi]VcaZbdchdaZ!VcYbdgZZmeZch^kZ!Wjii]Z
ÅVkdjg^hhjeZgW#
MAIN COURSES
 FISH AND SHELLFISH

SERVES 4
MUSSEL GRATIN
150ml (1⁄4 pint) dry white wine
1 shallot, finely chopped
1 garlic clove, crushed 1Edjgi]Zl^cZ^cidVaVg\ZhVjXZeVc!VYYi]Z
3kg (6lb) large mussels, X]deeZYh]VaadiVcYXgjh]ZY\Vga^X!VcYWg^c\id
cleaned and beards removed VWd^a#H^bbZg[dg'b^cjiZh#
300ml (1⁄2 pint) single cream
3 tbsp chopped parsley 26YYi]ZbjhhZah!XdkZgi^\]ian!VcYgZijgcid
salt and black pepper VWd^a#8dd`!h]V`^c\i]ZeVc[gZfjZcian![dg*·+
30g (1oz) fresh white breadcrumbs
b^cjiZhjci^ai]ZbjhhZahdeZc#
30g (1oz) butter, melted

3Jh^c\VhadiiZYheddc!igVch[Zgi]ZbjhhZahidV
aVg\ZWdla#9^hXVgYVcni]Vi]VkZcdideZcZY0Yd
cdiignid[dgXZi]ZbdeZc#

4HigV^ci]ZXdd`^c\a^fj^Y^cidVhVjXZeVc!Wg^c\
idVWd^a!VcYh^bbZgjci^agZYjXZYidVWdji(iWhe#
6YYi]ZXgZVbVcY]ZVii]gdj\]#Hi^g^c]Va[d[i]Z
eVghaZn!VcYhZVhdcl^i]hVaiVcYeZeeZg#

5GZbdkZi]Zideh]Zaad[ZVX]bjhhZaVcYY^hXVgY#
6ggVc\Zi]ZbjhhZah!^ci]Z^gWdiidbh]Zaah!dcVaVg\Z
ÅVbZegdd[hZgk^c\Y^h]#

6Heddci]ZhVjXZdkZgi]ZbjhhZah!VcYheg^c`aZ
l^i]i]ZWgZVYXgjbWhVcYbZaiZYWjiiZg#8dd`jcYZg
V]di\g^aa!&%Xb)^c[gdbi]Z]ZVi![dg(·*b^cjiZh#
<Vgc^h]l^i]i]ZgZbV^c^c\eVghaZnVcYhZgkZVidcXZ#

Cook’s know-how

BjhhZahVgZd[iZchdaYWnkdajbZ/.%%ba&&À'e^cih^h
Zfj^kVaZciid,*%\&&À'aW!l]^X]l^aan^ZaYVWdji(,*\
&'doh]ZaaZYbjhhZah#
 MAIN COURSES
SERVES 4
1 orange, washed and thinly sliced
1 onion, chopped
1cm (1⁄2in) piece of fresh root
ginger, peeled and grated
500g (1lb) monkfish fillets, skinned
250ml (8fl oz) fish or vegetable stock
grated zest of 1⁄2 lime
75ml (21⁄2fl oz) lime juice
salt and cayenne pepper
60g (2oz) unsalted butter,
chilled and cubed
sugar or honey to taste (optional)
orange and snipped chives
to garnish
rice and buttered sweetcorn to serve
MONKFISH WITH
GINGER-ORANGE SAUCE
1Ejii]ZdgVc\Zha^XZh!dc^dc!VcY\^c\Zg^cidVeVc#
6YYi]Zbdc`Äh]!heg^c\dc^dch!VcYhidX`#7g^c\id
VWd^a!VcYh^bbZg!l^i]djihi^gg^c\![dg&%b^cjiZh
dgjci^ai]ZÄh]^hÄgb#L^i]VhadiiZYheddc!igVch[Zg
i]ZÄh]idVhZgk^c\Y^h]#@ZZe]di#
2EjiVh^ZkZdkZgVWdla!i^e^ci]ZgZbV^c^c\
XdciZcihd[i]ZeVcVcYegZhh]VgYl^i]i]Z
WVX`d[VheddcidZmigVXiVaai]Z_j^XZh#
3Edjgi]Z_j^XZh^cidVhbVaahVjXZeVcVcYWd^a
gVe^Yan!jcXdkZgZY![dgVWdji&'b^cjiZhjci^a
i]Za^fj^Y]VhgZYjXZYidVWdji'iWhe#
46YYi]Za^bZoZhiVcY_j^XZ!hZVhdcl^i]hVai
VcYXVnZccZ!VcY]ZVi\Zcian!hi^gg^c\!jci^alVgb#
GZbdkZ[gdbi]Z]ZVi#6YYi]ZXjWZhd[WjiiZgdcZ
ViVi^bZ!l]^h`^c\WZilZZcZVX]VYY^i^dcjci^ai]Z
WjiiZgbZaih#I]ZhVjXZl^aaWZXdbZ\adhhnVii]Z
ZcY#IVhiZ!VcYVYYVa^iiaZhj\Vgdg]dcZn^[ndja^`Z#
5Edjgi]ZhVjXZdkZgi]ZÄh]!\Vgc^h]!VcY
hZgkZVidcXZl^i]g^XZVcYWjiiZgZYhlZZiXdgc#
FISH AND SHELLFISH
 MAIN COURSES

SERVES 4
BLACK BREAM NIÇOISE
2 × 560g (1lb 2oz) black bream, cleaned,
with heads removed
salt and black pepper 1EgZeVgZi]ZWgZVb/bV`Z'YZZeY^V\dcVaXjih^c
3 tbsp olive oil i]ZÅZh]dcWdi]h^YZhd[ZVX]WgZVb!jh^c\Vh]Vge
1 large onion, sliced `c^[Z#EjihVaiVcYeZeeZg^cidVWdlaVcYXdbW^cZ#
1 small fennel bulb, sliced Heg^c`aZdci]Z^ch^YZVcYdjih^YZd[i]ZWgZVb#
1 garlic clove, crushed
12 pitted black olives 2=ZVi'iWhed[i]Zd^a^cV[gn^c\eVc!VYYi]Z
2 tbsp chopped parsley
dc^dc![ZccZa!VcY\Vga^X!VcYXdd`\Zcian!hi^gg^c\
juice of 1 lemon
dXXVh^dcVaan![dg*·-b^cjiZhjci^ai]ZkZ\ZiVWaZh
VgZhd[iWjicdiXdadjgZY#

3Heddci]ZkZ\ZiVWaZh^cidVcdkZcegdd[Y^h]!VcY
eaVXZi]ZWgZVbdcide#HXViiZgi]Zda^kZhVcYeVghaZn
dkZgi]ZÄh]!heg^c`aZl^i]i]ZaZbdc_j^XZ!VcY
Yg^ooaZl^i]i]ZgZbV^c^c\da^kZd^a#

48dkZgi]ZÄh]addhZanl^i][d^a!VcYWV`Z^c
VegZ]ZViZYdkZcVi'%%•8)%%•;!<Vh+[dg
&*b^cjiZh#

5GZbdkZi]Z[d^aVcYWV`Z[dg&%b^cjiZhdgjci^a
i]ZÄh]^hXdd`ZY#

Healthy note

HaVh]^c\Äh]i]gdj\]i]Zh`^cYZZe^cidi]ZÅZh]^hcdi
_jhiidbV`Z^iadd`bdgZViigVXi^kZ#>iVaadlhi]ZÄh]id
Xdd`fj^X`Zg!l]^X]]ZaehgZiV^c_j^XZhVcYcjig^Zcih#
FISH AND SHELLFISH
MAIN COURSES

SERVES 4
500g (1lb) monkfish,
trimmed and skinned
150ml (1⁄4 pint) fish or vegetable stock
1 slice of onion
6 black peppercorns
squeeze of lemon juice
1 bay leaf
mixed salad leaves, such as
frisée, radicchio, and rocket
2 avocados
lemon juice for brushing
2 large tomatoes, peeled (page 64),
seeded, and cut into strips
125g (4oz) cooked peeled prawns
90g (3oz) white crabmeat
flat-leaf parsley to garnish
CRÈME FRAÎCHE DRESSING
125ml (4fl oz) crème fraîche
3 tbsp lemon juice
salt and black pepper
FISH AND SHELLFISH
SEAFOOD AND
AVOCADO SALAD
1Ejii]Zbdc`Äh]^cidVhVjXZeVcl^i]i]ZhidX`!
dc^dc!eZeeZgXdgch!aZbdc_j^XZ!VcYWVnaZV[#7g^c\
idV\ZciaZh^bbZg!XdkZg!VcYedVX]kZgn\Zcian!
ijgc^c\dcXZ![dg&%b^cjiZhjci^adeVfjZi]gdj\]dji
VcYÄgb#
2GZbdkZi]ZeVc[gdbi]Z]ZViVcYaZVkZi]Z
Äh]idXdda^ci]Za^fj^Y!i]Zca^[i^idjiVcYXji^cid
W^iZ"h^oZYe^ZXZh#
3BV`Zi]ZXgƒbZ[gVˆX]ZYgZhh^c\/ejii]ZXgƒbZ
[gVˆX]ZVcYaZbdc_j^XZ^cidVWdla!VYYhVaiVcY
eZeeZgidiVhiZ!VcYhi^gidb^m#
4IdhZgkZ!VggVc\Zi]ZhVaVYaZVkZhdc^cY^k^YjVa
eaViZh#=VakZ!hidcZ!VcYeZZai]ZVkdXVYdh!VcY
Wgjh]l^i]aZbdc_j^XZ#Ha^XZaZc\i]lVnhVcYVggVc\Z
^cV[Vch]VeZdci]ZaZVkZh#6YYi]Zhig^ehd[
idbVid!i]Zbdc`Äh]!egVlch!VcYXgVWbZVi#Heddc
i]ZXgƒbZ[gVˆX]ZYgZhh^c\dkZgi]ZhVaVY!\Vgc^h]
l^i]i]ZeVghaZn!VcYhZgkZVidcXZ#
Healthy option
NdjXVcjhZadl"[ViXgƒbZ[gVˆX]Z[dgi]ZXdaYYgZhh^c\
WZXVjhZ^i]daYh^ihh]VeZlZaa#>i^hdcanl]Zcndj]ZVi
XgƒbZ[gVˆX]Zi]Vi^iWZXdbZhgjccnVcYi]^c#
MAIN COURSES
 FISH AND SHELLFISH

SERVES 4
MEDITERRANEAN
8 small whole squid, cleaned
30g (1oz) butter, plus a little STUFFED SQUID
extra for frying
1 large onion, finely chopped
2 garlic cloves, crushed 18]dei]Zhfj^YiZciVXaZhgdj\]anVcYhZiVh^YZ#
60g (2oz) fresh breadcrumbs
1 tbsp chopped fresh dill 2BV`Zi]Zhij[Äc\/bZaii]ZWjiiZg^cV[gn^c\eVc!
1 tbsp chopped parsley VYYi]Zdc^dcVcY\Vga^X!XdkZgVcYhVji‚dkZgVadl
salt and black pepper ]ZVi[dgVWdji&*·'%b^cjiZhjci^akZgnhd[i#
lemon slices and chopped parsley
to garnish
36YYi]ZX]deeZYhfj^YiZciVXaZh!WgZVYXgjbWh!
roasted vegetables to serve
Y^aa!VcYeVghaZnidi]Zdc^dcVcY\Vga^X!VcY[gndkZg
V]^\]]ZVi[dg'·(b^cjiZh#HZVhdcl^i]hVaiVcY
eZeeZg!VcYaZVkZidXdda#

4;^aai]Zhfj^YWdY^Zhl^i]i]ZXdaYhij[Äc\!VcY
hZXjgZi]Zideh!Wni]gZVY^c\VXdX`iV^ahi^X`i]gdj\]
i]Zided[ZVX]hij[[ZYhfj^YidhZXjgZi]ZdeZc^c\#

5=ZViVa^iiaZWjiiZg^cVXaZVc[gn^c\eVc!VcY[gn
i]Zhij[[ZYhfj^Y[dgVWdji)·*b^cjiZhjci^a\daYZc
WgdlcVaadkZgVcYÄgbidi]ZidjX]!VcYi]ZÄaa^c\
^h]ZViZYi]gdj\]#

6<Vgc^h]i]Zhfj^Yl^i]i]ZaZbdcha^XZhVcY
eVghaZn!VcYhZgkZVidcXZl^i]gdVhiZYkZ\ZiVWaZh#
 MAIN COURSES

SERVES 4–6
HADDOCK WITH
300ml (1⁄2 pint) milk
1 slice of onion PARMESAN CRUST
6 black peppercorns
1 bay leaf
60g (2oz) butter, plus extra for greasing 1Ejii]Zb^a`^cidVhbVaahVjXZeVcl^i]i]Zdc^dc!
750g (11⁄2lb) haddock fillet, skinned eZeeZgXdgch!VcYWVnaZV[!VcYWg^c\_jhiidVWd^a#
salt and black pepper GZbdkZ[gdbi]Z]ZVi!XdkZg!VcYaZVkZid^c[jhZ[dg
squeeze of lemon juice &%b^cjiZh#A^\]ianWjiiZgVh]VaadldkZcegdd[Y^h]#
250g (8oz) button mushrooms, sliced
30g (1oz) plain flour
28jii]Z]VYYdX`^cid,Xb(^ce^ZXZh!VcY
3 tbsp single cream (optional)
eaVXZ^cVh^c\aZaVnZg^ci]ZY^h]#Heg^c`aZl^i]
30g (1oz) fresh white breadcrumbs
30g (1oz) Parmesan cheese, grated hVaiVcYeZeeZg#
chopped parsley to garnish
carrots to serve 3BZai]Va[d[i]ZWjiiZg^cVhVjXZeVc!VYYi]Z
aZbdc_j^XZVcYbjh]gddbh!VcYhZVhdcl^i]hVai
VcYeZeeZg#8dd`\Zcian!hi^gg^c\dXXVh^dcVaan![dg(
b^cjiZhdgjci^a_jhiiZcYZg#GZbdkZi]Zbjh]gddbh
l^i]VhadiiZYheddcVcYejii]Zbdcided[i]ZÄh]#

4HigV^ci]Z^c[jhZYb^a`VcYhZiVh^YZ#BZaii]Z
gZbV^c^c\WjiiZg^cVhVjXZeVc!VYYi]ZÅdjg!VcY
Xdd`!hi^gg^c\![dg&b^cjiZ#GZbdkZ[gdbi]Z]ZVi
VcY\gVYjVaanWaZcY^ci]Z^c[jhZYb^a`#7g^c\idV
Wd^a!hi^gg^c\jci^ai]Zb^mijgZi]^X`Zch#H^bbZg[dg
'·(b^cjiZh#Hi^g^ci]ZXgZVb!^[jh^c\!VcYhZVhdc
l^i]hVaiVcYeZeeZg#

5Edjgi]ZhVjXZdkZgi]ZÄh]VcYbjh]gddbh!
i]Zcheg^c`aZl^i]i]ZWgZVYXgjbWhVcYEVgbZhVc#
7V`Z^cVegZ]ZViZYdkZcVi&.%•8(,*•;!<Vh*
[dg'*·(%b^cjiZhjci^ai]ZÄh]^hXdd`ZYVcYi]Z
ide^h\daYZcVcYWjWWa^c\#<Vgc^h]l^i]eVghaZn!
VcYhZgkZVidcXZl^i]XVggdih#
FISH AND SHELLFISH
MAIN COURSES
 FISH AND SHELLFISH

SERVES 8
SALMON EN CROÛTE
1.7–2kg (31/2–4lb) salmon, cleaned
and filleted, then cut lengthways in
half and skinned 1Ejii]Z'e^ZXZhd[hVabdc^cidVh]Vaadlcdc"
1 tbsp chopped fresh dill bZiVaa^XY^h]VcYheg^c`aZl^i]i]ZY^aa!aZbdcoZhi
grated zest and juice of 1 lemon VcY_j^XZ!VcYhVaiVcYeZeeZg#8dkZgVcYaZVkZ
salt and black pepper idbVg^cViZ^ci]ZgZ[g^\ZgVidg[dgVWdji&]djg#
30g (1oz) butter
8 spring onions, sliced 2BZaii]ZWjiiZg^cVhbVaaeVc!VYYi]Zdc^dch!
250g (8oz) spinach, coarsely shredded
VcYXdd`\Zcian[dg'·(b^cjiZhjci^ahd[iWjicdi
250g (8oz) low-fat soft cheese
XdadjgZY#GZbdkZ[gdbi]Z]ZVi#
plain flour for dusting
750g (11/2lb) puff pastry
1 egg, beaten 36YYi]Zhe^cVX]!idhh^ci]ZWjiiZg!i]ZcaZVkZ
lemon slices, cherry tomatoes, idXdda#Hi^g^ci]ZX]ZZhZ!VcYhZVhdcl^i]hVai
and parsley sprigs to garnish VcYeZeeZg#

4Gdaadji]Va[d[i]ZeVhigndcVa^\]ianÅdjgZY
hjg[VXZidV'%(-Xb-&*^cgZXiVc\aZ#Eji
i]ZeVhigndcVWV`^c\igVn!VcYeaVXZ&hVabdcÄaaZi!
h`^ccZYh^YZYdlc!dcide#HegZVYl^i]i]Zhe^cVX]
b^mijgZ!i]Zcejii]ZhZXdcYhVabdcÄaaZidcide!
h`^ccZYh^YZje#7gjh]i]ZeVhignWdgYZgl^i]Va^iiaZ
WZViZcZ\\#

5Gdaadjii]ZgZbV^c^c\eVhignidVha^\]ianaVg\Zg
gZXiVc\aZ!XdkZgi]ZhVabdcXdbeaZiZan!i]Zcig^b
VcYhZVai]ZZY\Zh#BV`Z¹hXVaZhºdci]Zidel^i]
i]ZZY\Zd[Vheddc!i]ZcbV`Z'hbVaa]daZhidaZi
hiZVbZhXVeZYjg^c\WV`^c\#

67gjh]l^i]WZViZcZ\\VcYWV`Z^cVegZ]ZViZY
dkZcVi'%%•8)%%•;!<Vh+[dg)%·)*b^cjiZh
jci^ai]ZeVhign^hg^hZcVcY\daYZcWgdlc#HZgkZ
]di!\Vgc^h]ZYl^i]aZbdc!idbVidZh!VcYeVghaZn#
Poultry and Game
 MAIN COURSES

SERVES 4
MUSTARD CHICKEN
1 tbsp olive oil
4 skinless, boneless chicken breasts, cut
diagonally into 2.5cm (1in) strips 1=ZVii]Zd^a^cV[gn^c\eVcjci^a]di#6YYi]Z
1 garlic clove, crushed X]^X`Zchig^ehVcY\Vga^X!^cWViX]Zh^[cZXZhhVgn!
250ml (8fl oz) single cream VcYXdd`dkZgVbdYZgViZ]ZVi!hi^gg^c\[gZfjZcian!
1 tbsp plain flour [dg(·)b^cjiZh#
1 tbsp coarse-grain mustard
salt and black pepper 2L^i]VhadiiZYheddc!a^[ii]ZX]^X`ZcVcY\Vga^X
flat-leaf parsley sprigs to garnish
djid[i]Z[gn^c\eVc!VcY`ZZei]ZblVgb#
basmati rice and wild rice to serve

3>cVhbVaaWdla!b^mVa^iiaZd[i]ZXgZVbl^i]
i]ZÅdjgidbV`ZVhbddi]eVhiZ!i]Zcb^m^ci]Z
gZbV^c^c\XgZVb#

4AdlZgi]Z]ZViVcYedjgi]ZXgZVb^cidi]ZeVc#
8dd`\Zcian[dg'b^cjiZh!hi^gg^c\XdchiVcianjci^a
i]ZhVjXZ]Vhi]^X`ZcZY#Hi^g^ci]ZbjhiVgYVcY]ZVi
i]gdj\]\Zcian!i]ZchZVhdcl^i]hVaiVcYeZeeZg#

5GZijgci]ZX]^X`Zcidi]ZeVc!XdVil^i]i]ZhVjXZ!
VcYXdd`\Zcian[dgV[Zlb^cjiZhbdgZjci^ai]Z
X]^X`Zc^hiZcYZgl]Zce^ZgXZYl^i]V[dg`#HZgkZ]di
l^i]i]Zg^XZVcY\Vgc^h]l^i]eVghaZnheg^\h#

Cook’s know-how

9dcdiaZii]ZhVjXZWd^adcXZndj]VkZVYYZYi]Z
bjhiVgYdg^ibVniVhiZW^iiZg#8dVghZ"\gV^cbjhiVgY
\^kZhVc^ciZgZhi^c\iZmijgZidi]^hY^h]!Wji^[ndjegZ[Zg
Vhbddi]hVjXZ!jhZ9^_dcbjhiVgY#
POULTRY AND GAME
 MAIN COURSES
SERVES 6
1 tbsp sunflower oil
125g (4oz) spring onions, chopped
4 tsp mild curry paste
150ml (1⁄4 pint) red wine
pared zest and juice of 1 lemon
1 tbsp tomato purée
2 tbsp apricot jam
300ml (1⁄2 pint) mayonnaise
150g (5oz) plain yogurt
salt and pepper
500g (1lb) cooked chicken,
cut into bite-sized pieces
watercress sprigs to garnish
rice to serve
CORONATION CHICKEN
1=ZVii]Zd^a^cVhbVaahVjXZeVc!VYYi]Zheg^c\
dc^dch!VcYXdd`[dgVWdji'b^cjiZhjci^aWZ\^cc^c\
idhd[iZcWjicdiXdadjg#Hi^g^ci]ZXjggneVhiZ!VcY
Xdd`!hi^gg^c\![dg&b^cjiZ#
26YYi]ZgZYl^cZ!aZbdcoZhiVcY_j^XZ!VcY
idbVidejg‚Z#H^bbZg!jcXdkZgZY!hi^gg^c\![dg*
b^cjiZhdgjci^agZYjXZYid)iWhe#HigV^c^cidVWdla!
XdkZg!VcYaZVkZidXdda#
3Ldg`i]ZVeg^Xdi_Vbi]gdj\]i]Zh^ZkZ!i]Zchi^g
^i^cidi]ZXjggneVhiZVcYl^cZb^mijgZ#6YYi]Z
bVndccV^hZVcYnd\jgi!hZVhdcl^i]hVaiVcYeZeeZg!
i]Zchi^glZaaidWaZcYZkZcan#I]Zb^mijgZh]djaY
]VkZVXdVi^c\Xdch^hiZcXn#
46YYi]ZX]^X`Zce^ZXZhidi]ZbVndccV^hZb^mijgZ!
VcYhi^gidXdViZkZcan#HZgkZdcVWZYd[g^XZVcY
\Vgc^h]l^i]lViZgXgZhhheg^\hWZ[dgZhZgk^c\#
POULTRY AND GAME
MAIN COURSES

SERVES 4
4 boneless chicken breasts,
with the skin left on
30g (1oz) butter
2 tbsp sunflower oil
150ml (1⁄4 pint) chicken stock
1 bunch of watercress, tough
stalks removed, to serve
chopped parsley to garnish
MARINADE
2 tbsp olive oil
1 tbsp lemon juice
3 garlic cloves, crushed
3 tbsp chopped parsley
1 tbsp fresh herbs, chopped
salt and black pepper
POULTRY AND GAME
HERB-MARINATED
CHICKEN BREASTS
1BV`Zi]ZbVg^cVYZ/XdbW^cZi]Zd^a!aZbdc_j^XZ!
\Vga^X!eVghaZn!VcY[gZh]]ZgWh!VcYhZVhdcl^i]hVai
VcYeZeeZg#Ijgci]ZX]^X`Zc^ci]ZbVg^cVYZ!XdkZg!
VcYaZVkZidbVg^cViZ^ci]ZgZ[g^\ZgVidg[dgViaZVhi
(%b^cjiZh#
2GZbdkZi]ZX]^X`Zc[gdbi]ZbVg^cVYZ!VcYYgn
dceVeZgidlZah#
3BZaii]ZWjiiZgl^i]i]Zd^a^cVaVg\Z[gn^c\eVc#
L]Zci]ZWjiiZg^h[dVb^c\!VYYi]ZX]^X`ZcWgZVhih!
h`^c"h^YZYdlc!VcYXdd`[dg&%b^cjiZh#Ijgci]Z
X]^X`Zc!VcYXdd`[dgV[jgi]Zg*b^cjiZhdgjci^a
\daYZcVcYXdd`ZYi]gdj\]#
4Jh^c\VhadiiZYheddc!gZbdkZi]ZX]^X`ZcWgZVhih!
VcY`ZZe]di#
5Edjgi]ZX]^X`ZchidX`^cidi]ZeVc!VcYWd^ajci^a
gZYjXZYidVWdji-iWhe#
66ggVc\Zi]ZX]^X`ZcWgZVhihdcWZYhd[lViZgXgZhh!
VcYhigV^cdkZgi]Z]dihVjXZ#HZgkZ]dil^i]b^mZY
kZ\ZiVWaZhVcY\Vgc^h]ZYl^i]X]deeZYeVghaZn#
Spicy chicken breasts
HjWhi^ijiZ&iheeVeg^`VVcY&À)iheXgjh]ZYYg^ZYgZY
X]^aa^ZhX]^aa^ÅV`Zh[dgi]ZYg^ZY]ZgWh^ci]ZbVg^cVYZ#
MAIN COURSES
POULTRY AND GAME

SERVES 4
DUCK BREASTS WITH
4 × 250–300g (8–10oz) duck breasts,
with the skin left on RASPBERRY SAUCE
salt and black pepper
mixed vegetables to serve
1BV`Zi]ZgVheWZggnhVjXZ/edjgi]ZedgiVcY
bZVhjgZYlViZg^cidVhbVaahVjXZeVc#6YYi]Z
RASPBERRY SAUCE hj\Vg!VcYWg^c\idVWd^a!hi^gg^c\jci^ai]Zhj\Vg]Vh
150ml (1⁄4 pint) port Y^hhdakZY#6YYi]ZgVheWZgg^Zh!Wg^c\WVX`idVWd^a!
75ml (21⁄2fl oz) water i]ZcXdkZgVcYh^bbZgkZgn\Zcian[dg*b^cjiZh#
45g (11⁄2oz) caster sugar
250g (8oz) raspberries 2L^i]VlddYZcheddc!ejh]i]ZgVheWZggn
1 tsp cornflour
b^mijgZi]gdj\]Vh^ZkZidZmigVXii]ZhZZYh#GZijgc
juice of 2 oranges
i]ZgVheWZggnejg‚Zidi]ZhVjXZeVc!VcYWg^c\WVX`
salt and black pepper
idVWd^a#

3B^mi]ZXdgcÅdjgl^i]i]ZdgVc\Z_j^XZ#6YYVa^iiaZ
d[i]ZgVheWZggnejg‚Zidi]ZXdgcÅdjgb^mijgZ!VcY
WaZcYid\Zi]Zg#GZijgcidi]ZhVjXZeVc!VcYWg^c\
WVX`idVWd^a!hi^gg^c\XdchiVcianjci^ai]^X`ZcZY#
HZVhdcl^i]hVaiVcYeZeeZg!VcYhZiVh^YZ#

4L^i]Vh]Vge`c^[Z!hXdgZi]Zh`^cd[ZVX]YjX`
WgZVhil^i]Xg^hh"Xgdhha^cZh#HZVhdcWdi]h^YZhl^i]
hVaiVcYeZeeZg#

5EaVXZi]ZYjX`WgZVhihjcYZgV]di\g^aa!&%Xb)^c
[gdbi]Z]ZVi!VcYXdd`[dg&+b^cjiZh!ijgc^c\!dg
jci^ai]Zh`^c^hXg^heVcYi]ZYjX`^hiZcYZgWjihi^aa
ha^\]iane^c`^ch^YZ#

6Ha^XZi]ZYjX`WgZVhih!h`^c"h^YZje!VcYVggVc\Z^c
V[Vch]VeZdclVgbZYeaViZh#HeddcgVheWZggnhVjXZ
VgdjcYZVX]d[i]ZhZgk^c\h!VcYhZgkZVidcXZl^i]
kZ\ZiVWaZhd[ndjgX]d^XZ#
 MAIN COURSES
SERVES 6
6 boneless chicken breasts,
with the skin on
melted butter for brushing
STUFFING
30g (1oz) butter
1 onion, finely chopped
2 large garlic cloves, crushed
250g (8oz) full-fat soft cheese
1 tbsp chopped fresh tarragon
1 egg yolk
pinch of grated nutmeg
salt and black pepper
CHEESE AND GARLIC
STUFFED CHICKEN
1BV`Zi]Zhij[Äc\/bZaii]ZWjiiZg^cVhbVaa
hVjXZeVc!VYYi]Zdc^dcVcY\Vga^X!VcYXdd`\Zcian!
hi^gg^c\dXXVh^dcVaan![dgV[Zlb^cjiZhjci^ahd[iWji
cdiXdadjgZY#Ijgci]Zdc^dcb^mijgZ^cidVWdla!
VcYaZVkZidXddaha^\]ian#
26YYi]Zhd[iX]ZZhZidi]Zdc^dcb^mijgZl^i]i]Z
iVggV\dc!Z\\nda`!VcYcjibZ\#HZVhdcl^i]hVaiVcY
eZeeZgVcYb^mlZaa#
3Hij[[i]ZX]^X`ZcWgZVhih/a^[ijei]Zh`^cVadc\dcZ
h^YZd[ZVX]WgZVhi!hegZVYi]ZX]ZZhZb^mijgZdkZg
i]ZX]^X`ZcVcYi]Zc\ZcianegZhhi]Zh`^cWVX`dc
ide#Ejii]ZX]^X`ZcWgZVhih^cidVcdkZcegdd[Y^h]
VcYWgjh]l^i]i]ZbZaiZYWjiiZg#
4GdVhii]ZX]^X`Zc^cVegZ]ZViZYdkZcVi&.%•8
(,*•;!<Vh*[dg'*·(%b^cjiZhjci^ai]ZX]^X`Zc^h
Xdd`ZYi]gdj\]#8jiZVX]WgZVhi^cidY^V\dcVaha^XZh!
VcYhZgkZ]dil^i]WjiiZgZYXVggdiVcYXdjg\ZiiZ
ha^XZh!Xjil^i]VediVideZZaZg!VcYcZlediVidZh#
Cook’s know-how
;jaa"[Vihd[iX]ZZhZ^hjhZY]ZgZWZXVjhZ^i]daYh^ihh]VeZ
lZaaYjg^c\Xdd`^c\#9dcdihjWhi^ijiZVadl"[ViX]ZZhZ
WZXVjhZi]^hl^aabZaiiddfj^X`anVcYbV`Zi]ZX]^X`Zc
lViZgnVcYhd\\n#
POULTRY AND GAME
POULTRY AND GAME
 POULTRY AND GAME

SERVES 4
CHICKEN THIGHS
3 leeks, trimmed and thinly sliced
4 lean back bacon rashers, NORMANDE
rinds removed, diced
2 garlic cloves, crushed
350 ml (12 fl oz) strong dry cider 1 Put the leeks, bacon, and garlic into a roasting tin.
8 chicken thighs, with the bone Pour in the cider, and put the chicken on top.
in and skin left on Sprinkle with the thyme, and season.
1
/2 tsp chopped fresh thyme
salt and black pepper 2 Roast in a preheated oven at 190°C (375°F, Gas 5)
125 ml (4 fl oz) crème fraîche
for 1 hour until the chicken is tender and cooked
puréed butternut squash and
through. Remove the chicken thighs, bacon, and
mashed potato to serve
vegetables, and keep warm.

3 Spoon off any excess fat from the roasting tin. Put
the tin on the hob, and boil the cooking juices until
reduced by half. Stir in the crème fraîche, and heat
gently. Pour the sauce on to serving plates, arrange the
bacon, vegetables, and chicken on top, and serve hot
with puréed butternut squash and mashed potato.
 MAIN COURSES
SERVES 4
4 × 250–300g (8–10oz) skinless
duck breasts
1 tbsp sunflower oil
8 baby sweetcorn
bean sprouts and 1 tbsp toasted
sesame seeds to garnish
MARINADE
200ml (7fl oz) orange juice
3 tbsp dark soy sauce
1 tbsp sesame oil
1 tbsp Chinese rice
wine or dry sherry
1 tbsp clear honey
5cm (2in) piece of fresh root
ginger, peeled nd grated
1 garlic clove, crushed
salt and black pepper
ORIENTAL DUCK
WITH GINGER
1BV`Zi]ZbVg^cVYZ/^cVaVg\ZWdla!XdbW^cZi]Z
dgVc\Z_j^XZ!hdnhVjXZ!hZhVbZd^a!g^XZl^cZ!]dcZn!
[gZh]gddi\^c\Zg!VcY\Vga^X!i]ZchZVhdcl^i]hVai
VcYeZeeZg#
2L^i]Vh]Vge`c^[Z!bV`ZhZkZgVaY^V\dcVahaVh]Zh
^cZVX]YjX`WgZVhi#Edjgi]ZbVg^cVYZdkZgi]ZYjX`
WgZVhih!ijgci]ZbdkZg!i]ZcXdkZgVcYaZVkZid
bVg^cViZ^ci]ZgZ[g^\ZgVidg[dgVWdji(%b^cjiZh#
3A^[ii]ZYjX`WgZVhihdjid[i]ZbVg^cVYZ!gZhZgk^c\
i]ZbVg^cVYZ#=ZVii]Zd^a^cVaVg\Z[gn^c\eVc!
VYYi]ZYjX`WgZVhih!VcYXdd`dkZgV]^\]]ZVi!
ijgc^c\[gZfjZcian![dg&%·&'b^cjiZhjci^aiZcYZg#
6YYi]ZbVg^cVYZVcYh^bbZg[dg'·(b^cjiZhjci^a
ha^\]iangZYjXZY#
4BZVcl]^aZ!WaVcX]i]ZWVWnhlZZiXdgc^cWd^a^c\
hVaiZYlViZg[dg&b^cjiZ#9gV^c!i]ZcbV`Z
aZc\i]lVnhXjih^cZVX]dcZ!aZVk^c\i]ZbViiVX]ZY
Vii]ZhiZb#
5IdhZgkZ!ha^XZZVX]YjX`WgZVhi!VcYVggVc\Zdc)
^cY^k^YjVaeaViZh#Heddci]Z]dihVjXZdkZgi]ZYjX`!
VYYi]ZhlZZiXdgc!i]Zc\Vgc^h]l^i]WZVchegdjih
VcYi]ZidVhiZYhZhVbZhZZYh#HZgkZ]di#
POULTRY AND GAME
 MAIN COURSES

SERVES 4
LEMON POUSSINS WITH
4 × 375g (12oz) poussins
salt and black pepper ARTICHOKE HEARTS
4 garlic cloves
1 lemon, cut into quarters lengthways
4 rosemary sprigs 1HZVhdci]Zedjhh^ch^ch^YZVcYdji!VcYejiV
60g (2oz) butter, softened \Vga^XXadkZ!aZbdcfjVgiZg!VcYgdhZbVgnheg^\^cid
1 × 300g (10oz) jar artichoke ZVX]dcZ#I^Zi]ZaZ\hid\Zi]Zgl^i]hig^c\!i]ZcgjW
hearts in oil i]ZW^gYhl^i]i]Zhd[iZcZYWjiiZg#
175ml (6fl oz) dry white wine
fresh rosemary and lemon
2Ejii]Zedjhh^chjeh^YZYdlcdcVgVX`^cV
wedges to garnish
gdVhi^c\i^c#GdVhi^cVegZ]ZViZYdkZcVi&.%•8
(,*•;!<Vh*[dg)%·)*b^cjiZh!ijgc^c\i]Zb
i]Zg^\]ilVnje]Va[lVni]gdj\]#

3L]^aZi]Zedjhh^chVgZgdVhi^c\!YgV^ci]ZVgi^X]d`Z
]ZVgih!gZhZgk^c\'·(iWhed[i]Zd^a!VcYXjiZVX]
Vgi^X]d`Z]ZVgi^c]Va[#

48]ZX`i]Zedjhh^chVgZYdcZWneg^X`^c\l^i]
V[dg`·i]Z_j^XZhh]djaYgjcXaZVg!cdie^c`dggZY#
GZbdkZi]Zb[gdbi]Zi^c!VcY`ZZelVgb#Heddc
d[[VaaWji&iWhe[Vi[gdbi]Zi^c!aZVk^c\WZ]^cY
i]ZXdd`^c\_j^XZh#

56YYi]Zl^cZidi]Zi^c!b^ml^i]i]Z_j^XZh!i]Zc
Wd^adci]Z]dWjci^agZYjXZYidVWdji.%ba(Ådo#

6Hi^g^ci]ZVgi^X]d`ZhVcYi]ZgZhZgkZYd^a!VcY
]ZVii]gdj\]\Zcian#HZgkZi]Zedjhh^chl^i]i]Z
Vgi^X]d`Zh!hVjXZ!VcYbVh]ZYediVid!\Vgc^h]ZY
l^i]gdhZbVgnheg^\hVcYaZbdclZY\Zh#
POULTRY AND GAME
MAIN COURSES
 POULTRY AND GAME

SERVES 4
TRADITIONAL ROAST
2 pheasants, any giblets reserved
90g (3oz) butter, softened PHEASANT
salt and black pepper
4 streaky bacon rashers
1 tsp plain flour 1HegZVYi]Ze]ZVhVcihl^i]i]ZWjiiZg!VcYhZVhdc#
300ml (1⁄2 pint) pheasant giblet AVnildWVXdcgVh]ZghXgdhhlVnhdkZgZVX]WgZVhi#
(page 121) or chicken stock
1 tsp redcurrant jelly 2Ejii]Ze]ZVhVcih^cidVgdVhi^c\i^c!VcYXdd`
watercress sprigs to garnish ^cVegZ]ZViZYdkZcVi'%%•8)%%•;!<Vh+!WVhi^c\
game chips to serve (see below)
dcXZ![dg*%b^cjiZhid&]djgdgjci^aiZcYZg#

3IZhii]Ze]ZVhVcihWn^chZgi^c\VÄcZh`ZlZg^c
i]Zi]^X`ZhieVgid[Vi]^\]/i]Z_j^XZhh]djaYgjc
XaZVgl]Zci]ZnVgZXdd`ZY#

4A^[ii]Ze]ZVhVcihdcidVlVgbZYhZgk^c\eaViiZg!
XdkZgl^i][d^a!VcY`ZZelVgb#Edjgd[[VaaWji&
iWhed[i]Z[Vi[gdbi]ZgdVhi^c\i^c!gZhZgk^c\Vcn
_j^XZh#Ejii]Zi^cdci]Z]dW!VYYi]ZÅdjg!VcY
Xdd`!hi^gg^c\![dg&b^cjiZ#

56YYi]ZhidX`VcYgZYXjggVci_Zaan!VcYWg^c\id
VWd^a!hi^gg^c\jci^aa^\]iani]^X`ZcZY#H^bbZg[dg
'·(b^cjiZh!i]ZciVhiZ[dghZVhdc^c\#HigV^c^cid
VlVgbZY\gVknWdVi#

6IdhZgkZ!\Vgc^h]i]Ze]ZVhVcihl^i]i]ZlViZgXgZhh
heg^\h!VcYhZgkZl^i][g^ZYWgZVYXgjbWh!\VbZX]^eh!
GAME CHIPS
WgZVYhVjXZ!VcYi]Z\gVkn#
Using a mandolin or the finest blade on a
food processor, slice 500g (1lb) old potatoes
finely, then dry them. Heat some sunflower
oil in a deep-fat fryer, add the potato slices,
and deep-fry for 3 minutes or until crisp and
golden. Drain, then sprinkle with salt.
 MAIN COURSES

SERVES 6
MUSHROOM-STUFFED
12 quail, boned
30g (1oz) butter, plus extra for greasing QUAIL
1 tbsp lime marmalade

1BV`Zi]Zbjh]gddbhij[Äc\/bZaii]ZWjiiZg
MUSHROOM STUFFING ^cVhVjXZeVc!VYYi]Zh]Vaadih!VcYXdd`\Zcian!
60g (2oz) butter hi^gg^c\dXXVh^dcVaan![dg(·*b^cjiZhjci^ahd[i
3 shallots, finely chopped WjicdiXdadjgZY#
375g (12oz) button mushrooms,
coarsely chopped 26YYi]Zbjh]gddbhVcYXdd`[dg'b^cjiZh!
60g (2oz) fresh white breadcrumbs i]ZcgZbdkZ[gdbi]Z]ZVi#Hi^g^ci]ZWgZVYXgjbWh!
salt and black pepper
hZVhdcl^i]hVaiVcYeZeeZg!i]Zchi^g^ci]ZZ\\
1 egg, beaten
VcYaZVkZidXdda#HeddchdbZd[i]Zhij[Äc\^cid
i]ZXVk^ind[ZVX]fjV^a0hZXjgZi]Zh`^cl^i]V
LIME SAUCE lddYZcXdX`iV^ahi^X`#
150ml (1⁄4 pint) chicken stock
juice of 1 lime 3Ejii]ZfjV^a^cidVWjiiZgZYgdVhi^c\i^c#BZaii]Z
200ml (7fl oz) full fat crème fraîche WjiiZg\Zcian^cVhVjXZeVc!VYYi]Za^bZbVgbVaVYZ!
4 tbsp chopped parsley VcY]ZVi\Zcian!hi^gg^c\!jci^aXdbW^cZY#7gjh]dkZg
i]ZfjV^a!VcYXdd`^cVegZ]ZViZYdkZcVi'%%•8
)%%•;!<Vh+[dg&*·'%b^cjiZhjci^a\daYZcWgdlc
VcYiZcYZg#GZbdkZ[gdbi]Zi^cVcY`ZZelVgb#

4BV`Zi]Za^bZhVjXZ/ejii]ZgdVhi^c\i^cdci]Z
]dW#6YYi]ZhidX`!VcYWg^c\idVWd^a!i]Zchi^g[dg
*b^cjiZhdgjci^agZYjXZYVa^iiaZ#

5Hi^g^ci]Za^bZ_j^XZVcYXgƒbZ[gVˆX]Z!VcY]ZVi
\Zcian!hi^gg^c\XdchiVcian!jci^ai]ZhVjXZ]VhV
hbddi]!XgZVbnXdch^hiZcXn#

66YY]Va[d[i]ZeVghaZnVcYhZVhdcl^i]hVai
VcYeZeeZg#HZgkZi]ZfjV^al^i]i]Za^bZhVjXZ!
kZ\ZiVWaZh!VcY\Vgc^h]l^i]i]ZgZbV^c^c\eVghaZn#
POULTRY AND GAME
MAIN COURSES
 POULTRY AND GAME

SERVES 6–8
PHEASANT STEW
2 tbsp sunflower oil
2 pheasants, cut into serving pieces
375g (12oz) shallots, chopped 1=ZVii]Zd^a^cVaVg\ZÅVbZegdd[XVhhZgdaZY^h]#
125g (4oz) piece of smoked 6YYi]Ze]ZVhVcie^ZXZhVcYXdd`dkZgV]^\]]ZVi
streaky bacon, cut into strips jci^aWgdlcZY#A^[idjiVcYYgV^c#
3 garlic cloves, crushed
1 tbsp plain flour 26YYi]Zh]VaadihVcYWVXdcVcYXdd`[dg*b^cjiZh#
600ml (1 pint) pheasant giblet stock 6YYi]Z\Vga^XVcYÅdjgVcYXdd`!hi^gg^c\![dg&
(see below), or use game
b^cjiZ#6YYi]ZhidX`VcYl^cZVcYWg^c\idVWd^a#
stock or chicken stock
6YYi]ZXZaZgn!bjh]gddbh!idbVidejg‚Z!VcY
300ml (1⁄2 pint) red wine
1 head of celery, separated hZVhdc#H^bbZg[dg*b^cjiZh#
into stalks, sliced
250g (8oz) button mushrooms 36YYi]Ze]ZVhVci!Wg^c\WVX`idVWd^a!XdkZg!VcY
1 tbsp tomato purée Xdd`^cVegZ]ZViZYdkZcVi&+%•8('*•;!<Vh([dg
salt and black pepper VWdji']djgh#HZgkZl^i]gZYXVWWV\Z#
red cabbage to serve

PHEASANT GIBLET STOCK

Put the giblets (the neck, heart, and gizzard but
not the liver) in a stockpot or large saucepan
and cook until lightly browned. Stir in 1 litre
(13⁄4 pints) water (or previously made stock).
Bring to a boil, skimming off any scum that
forms on the surface. Add 1–2 quartered,
unpeeled onions, 1 chopped celery stalk,
1 chopped carrot, 1 bouquet garni, and a
few black peppercorns. Simmer for about
1 hour. Strain, then cool, cover, and keep
in the refrigerator for upto 3 days, or freeze
for 3 months.
 MAIN COURSES

SERVES 6
MARINATED CHICKEN
1.7kg (31⁄2lb) chicken
2 tbsp olive oil WITH PEPPERS
1 large red pepper, halved, seeded,
and cut into thin strips
1 large yellow pepper, halved, 1Ejii]ZX]^X`Zc^cidVgdVhi^c\i^c!gjWi]ZWgZVhi
seeded, and cut into thin strips l^i]d^a!VcYgdVhi^cVegZ]ZViZYdkZcVi&.%•8
125g (4oz) pitted black olives (,*•;!<Vh*[dg'%b^cjiZheZg*%%\&aW#IlZcin
b^cjiZhWZ[dgZi]ZZcYd[i]ZgdVhi^c\i^bZ!gZbdkZ
[gdbi]ZdkZc!VcYheddcd[[i]Z[Vi#6YYi]Z
MARINADE
eZeeZghVcYgZijgcidi]ZdkZc[dg'%b^cjiZh#
4 tbsp olive oil
2 tbsp clear honey
2GZbdkZi]ZX]^X`ZcVcYeZeeZgh[gdbi]Zi^c!
juice of 1⁄2 lemon
VcYaZVkZidhiVcYjci^aXdda#
1 tbsp chopped mixed fresh herbs,
such as parsley, thyme, and basil
salt and black pepper 3BZVcl]^aZ!bV`Zi]ZbVg^cVYZ/^cVaVg\ZWdla!
XdbW^cZi]Zda^kZd^a!]dcZn!aZbdc_j^XZ!VcY]ZgWh!
VcYhZVhdcl^i]hVaiVcYeZeeZg#

4Hig^ei]ZX]^X`ZcÅZh][gdbi]ZXVgXVhh!VcY
Xji^i^cidhbVaaW^iZ"h^oZYhig^eh#Idhhi]Zhig^eh
^ci]ZbVg^cVYZ!XdkZg!VcYaZVkZidXddaXdbeaZiZan#

5Heddci]ZX]^X`ZcdcidVeaViiZg!VggVc\Zi]Z
eZeeZghVcYda^kZhVgdjcYi]ZZY\Z!VcYhZgkZVi
gddbiZbeZgVijgZdcVWZYd[aZiijXZaZVkZh#

Cook’s know-how

>[i^bZ^hh]dgi!jhZVgZVYn"Xdd`ZYX]^X`ZcVcYidhhl^i]
gdVhiZYeZeeZgh[gdbV_Vg#>[i]ZeZeeZghVgZeVX`ZY^c
d^ai]Znl^aaWZkZgnbd^hi!hdndjl^aadcancZZY]Va[i]Z
Vbdjcid[bVg^cVYZ#
POULTRY AND GAME
Meat
 MAIN COURSES
SERVES 4
4 pork loin chops, on the bone
sunflower oil for brushing
salt and black pepper
1 ripe mango
flat-leaf parsley to garnish
MANGO SAUCE
1 ripe mango
150ml (1⁄4 pint) chicken stock
1 tbsp mango chutney
GRILLED PORK CHOPS WITH
MANGO SAUCE
18jii]gdj\]i]Z[ViVigZ\jaVg^ciZgkVahdci]Z
ZY\Zd[ZVX]edg`X]dei]^hl^aa]ZaeegZkZcii]Z
X]deh[gdbXjga^c\jeYjg^c\Xdd`^c\#
27gjh]i]ZX]dehdcZVX]h^YZl^i]d^aVcYheg^c`aZ
l^i]WaVX`eZeeZg#EjijcYZgV]di\g^aa!&%Xb)^c
[gdbi]Z]ZVi!VcY\g^aa[dg+b^cjiZhdcZVX]h^YZ
dgjci^aXdd`ZYi]gdj\]i^b^c\YZeZcYhdch^oZ
d[X]deh#
3BZVcl]^aZ!bV`Zi]ZbVc\dhVjXZ/eZZa!hidcZ!
VcYXjWZi]ZbVc\d!i]Zcejg‚Z^cV[ddYegdXZhhdg
jci^ahbddi]#
4Eji^cidVhbVaahVjXZeVcl^i]i]ZhidX`!bVc\d
X]jicZn!VcYhVaiVcYeZeeZg#7g^c\idVWd^aVcY
h^bbZg[dgVWdji(b^cjiZhjci^a]ZViZYi]gdj\]#
IVhiZ[dghZVhdc^c\#
5EZZai]ZgZbV^c^c\bVc\dVcYXji^i^cid'e^ZXZh
aZc\i]l^hZ!ha^\]iand[["XZcigZidb^hhi]ZhidcZ#8ji
i]ZÅZh][gdbVgdjcYi]ZhidcZ#Ha^XZi]ZÅZh]^cid
i]^chig^eh#
66ggVc\Zi]ZbVc\dhig^ehdci]ZX]deh!\Vgc^h]
l^i]ÅVi"aZV[eVghaZn!VcYhZgkZl^i]i]ZbVc\dhVjXZ!
\gZZcWZVch!VcYl^aYg^XZ#
MEAT
 MAIN COURSES

SERVES 2
CHÂTEAUBRIAND WITH
400g (13oz) Châteaubriand steak
(a thick piece of fillet from the BÉARNAISE SAUCE
middle of the tenderloin)
30g (1oz) butter, melted
black pepper 18jii]ZhiZV`XgdhhlVnh^c]Va[#7gjh]dcZh^YZd[
béarnaise sauce (see below) ZVX]]Va[l^i]bZaiZYWjiiZgVcYhZVhdcl^i]eZeeZg#

2Ejii]ZhiZV`h!WjiiZgZY"h^YZje!jcYZgV]di\g^aa!
,Xb(^c[gdbi]Z]ZVi!VcYXdd`[dg'b^cjiZh
dgjci^aWgdlcZY#Ijgci]ZhiZV`hdkZg!Wgjh]l^i]
bZaiZYWjiiZg!VcYhZVhdcl^i]eZeeZg#<g^aa[dg
VWdji'b^cjiZhjci^aWgdlcZY#

3AdlZgi]Z]ZViVcYXdd`!ijgc^c\dcXZVcY
Wgjh]^c\l^i]i]ZWjiiZg![dg)·*b^cjiZh#8dkZg
VcYaZVkZidhiVcY[dg*b^cjiZh#Ha^XZi]ZhiZV`h!
VcYhZgkZl^i]i]ZW‚VgcV^hZhVjXZ!\gZZchVaVY!VcY
hVji‚ZYediVidlZY\Zh#

BÉARNAISE SAUCE
Put 4 tbsp tarragon vinegar, 1 finely chopped
shallot, and 1 tbsp chopped tarragon into a
pan and boil for a few minutes until reduced
by one-third. Leave to cool. Pour 2 egg yolks
into a bowl over a saucepan of simmering
water, add the vinegar mixture, and whisk over
a gentle heat until thick and fluffy. Melt 90g
(3oz) butter and gradually add to the sauce,
whisking constantly until thick. Season with
salt and white pepper.
MEAT
MAIN COURSES

SERVES 4
500g (1lb) rump steak, trimmed
and cut into thin strips
2 tbsp sunflower oil
1 large onion, thinly sliced
1 red pepper, halved, seeded,
and cut into strips
2 spring onions, sliced,
to garnish
MARINADE
125ml (4fl oz) dark soy sauce
90ml (3fl oz) Japanese rice
wine or dry sherry
2 tbsp caster sugar
MEAT
TERIYAKI BEEF
1BV`Zi]ZbVg^cVYZ/^cVWdla!XdbW^cZi]Zhdn
hVjXZ!g^XZl^cZ!VcYhj\Vg#Idhhi]ZhiZV`hig^eh^c
i]ZbVg^cVYZ!XdkZg!VcYaZVkZidbVg^cViZ^ci]Z
gZ[g^\ZgVidgdkZgc^\]i#
2GZbdkZi]ZhiZV`hig^eh[gdbi]ZbVg^cVYZ!
gZhZgk^c\i]ZbVg^cVYZ#=ZVi&iWhed[i]Zd^a^c
Vld`!VYYi]Zdc^dcVcYgZYeZeeZg!VcYhi^g"[gn
[dgVWdji'b^cjiZh#GZbdkZ[gdbi]Zld`l^i]V
hadiiZYheddcVcYhZiVh^YZ#=ZVii]ZgZbV^c^c\d^a!
VcYhi^g"[gni]ZhiZV`hig^eh[dg*b^cjiZhdgjci^a_jhi
Xdd`ZYi]gdj\]#
3GZijgci]Zdc^dcVcYgZYeZeeZgidi]Zld`
l^i]i]ZbVg^cVYZVcYXdd`[dg'b^cjiZhdgjci^a
]ZViZYi]gdj\]#<Vgc^h]l^i]i]Zheg^c\dc^dch
WZ[dgZhZgk^c\#
 MAIN COURSES
SERVES 6–8
2–2.5kg (4–5lb) leg of
lamb, butterflied
roasted vegetables to serve
MARINADE
juice of 3 lemons
4 tbsp clear honey
3 large garlic cloves, quartered
2 tbsp coarse-grain mustard
LEMON-GRILLED LAMB
1BV`Zi]ZbVg^cVYZ/^cVcdc"bZiVaa^XY^h]!b^m
id\Zi]Zgi]ZaZbdc_j^XZ!]dcZn!\Vga^X!VcYbjhiVgY#
Ijgci]ZaVbW^ci]ZbVg^cVYZ!XdkZg!VcYaZVkZid
bVg^cViZ^ci]ZgZ[g^\ZgVidg!ijgc^c\i]ZaVbW
dXXVh^dcVaan![dg&·'YVnh#
2GZbdkZi]ZaVbW[gdbi]ZbVg^cVYZ#HigV^cVcY
gZhZgkZi]ZbVg^cVYZ#8dd`i]ZaVbWjcYZgV]di
\g^aa!VWdji&*Xb+^c[gdbi]Z]ZVi!WVhi^c\[gdb
i^bZidi^bZl^i]i]ZbVg^cVYZ![dg'%·'*b^cjiZh
dcZVX]h^YZ#
3IZhii]ZaVbW/^chZgiVh`ZlZg^cidi]Zi]^X`Zhi
eVgi·i]Z_j^XZhl^aagjcXaZVgl]Zc^i^hXdd`ZY#
4AZVkZi]ZaVbWidhiVcY!XdkZgZYl^i][d^a!^cV
lVgbeaVXZ[dg*·&%b^cjiZh#Heddci]Z[Vi[gdbi]Z
\g^aaeVc!higV^ci]Z_j^XZh^cidV\gVknWdVi!VcYhZgkZ
l^i]i]ZaVbWVcYgdVhiZYkZ\ZiVWaZh#
Cook’s know-how
7jiiZgÅ^ZYaZ\d[aVbW^hV\ddYXji[dgXdd`^c\dci]Z
WVgWZXjZVhlZaaVhjcYZgi]Z\g^aaWZXVjhZi]ZbZVi^h
i]^cZcdj\]idXdd`fj^X`anl^i]djiWZXdb^c\idd
X]VggZYdci]Zdjih^YZ#I]ZbVg^cVYZ^ci]^hgZX^eZ
ldg`hZfjVaanlZaa[dgaVbWX]dehVcYXjiaZih!l]^X]
XVcVahdWZ\g^aaZYdgWVgWZXjZY#
MEAT
MAIN COURSES
 MEAT

SERVES 6
PORK WITH CHILLI
750g (11⁄2lb) pork fillet (tenderloin),
trimmed and cut into 5mm (1⁄4in) strips AND COCONUT
2 tbsp sunflower oil
8 spring onions, cut into
2.5cm (1in) pieces 1BV`Zi]Zhe^XZb^m/^cVWdla!XdbW^cZi]Z\^c\Zg!
1 large red pepper, halved, seeded, X]^aa^Zh!\Vga^X!VcYXjggnedlYZg!VcYhZVhdcl^i]hVai
and cut into thin strips VcYeZeeZg#Ijgci]Zedg`^ci]Zb^m!XdkZg!VcYaZVkZ
1 × 400g (13oz) can chopped tomatoes idbVg^cViZ^ci]ZgZ[g^\ZgVidg[dg']djgh#
60g (2oz) creamed coconut,
coarsely chopped
2=ZViVld`dgaVg\Z[gn^c\eVc!VYYi]Zd^a!VcY
4 tbsp water
]ZVijci^a]di#6YYi]Zhig^ehd[edg`^cWViX]Zh!
2 tbsp chopped fresh coriander
1 tbsp lemon juice VcYhi^g"[gndkZgV]^\]]ZVi[dg*b^cjiZhdgjci^a
salt and black pepper WgdlcZYVaadkZg#
coriander sprigs to garnish
chinese noodles to serve 36YYi]Zheg^c\dc^dchVcYhi^g"[gn[dg&b^cjiZ#
6YYi]ZgZYeZeeZgVcYhi^g"[gn[dg&b^cjiZ!i]Zc
VYYi]ZidbVidZh!XdXdcji!VcYbZVhjgZYlViZg#
SPICE MIX
7g^c\idVWd^a!XdkZg!VcYh^bbZgkZgn\Zcian[dg
2.5cm (1in) piece of fresh root &*b^cjiZhdgjci^ai]Zedg`^hiZcYZg#
ginger, peeled and grated
2 fresh red chillies, halved, seeded,
46YYi]ZX]deeZYXdg^VcYZg!aZbdc_j^XZ!VcYhVai
and finely chopped
VcYeZeeZgidiVhiZ#<Vgc^h]l^i]Xdg^VcYZgheg^\h
1 garlic clove, crushed
1 tbsp mild curry powder VcYhZgkZdcVWZYd[X]^cZhZcddYaZh#
MAIN COURSES

SERVES 6–8
1 slice of white bread, crusts removed
300ml (1⁄2 pint) milk
30g (1oz) butter
1 large onion, chopped
2 garlic cloves, crushed
1kg (2lb) raw minced beef
1 tbsp medium-hot curry powder
90g (3oz) ready-to-eat dried
apricots, coarsely chopped
90g (3oz) blanched almonds,
coarsely chopped
2 tbsp fruit chutney
1 tbsp lemon juice
salt and black pepper
2 eggs
30g (1oz) flaked almonds
MEAT
BOBOTIE
1Ejii]ZWgZVY^cidVh]VaadlY^h]#Heg^c`aZdkZg
'iWhed[i]Zb^a`VcYaZVkZidhdV`[dg*b^cjiZh#
2BZVcl]^aZ!bZaii]ZWjiiZg^cVaVg\Z[gn^c\eVc!
VYYi]Zdc^dcVcY\Vga^X!VcYXdd`\Zcian!hi^gg^c\
dXXVh^dcVaan![dgV[Zlb^cjiZhjci^ahd[i#
3>cXgZVhZi]Z]ZVi!VYYi]Zb^cXZYWZZ[!VcYXdd`!
hi^gg^c\![dgVWdji*b^cjiZhdgjci^aWgdlcZY#Heddc
d[[VcnZmXZhh[Vi#
46YYi]ZXjggnedlYZgVcYXdd`!hi^gg^c\![dg'
b^cjiZh#6YYi]ZX]deeZYVeg^XdihVcYVabdcYh!i]Z
X]jicZn!aZbdc_j^XZ!VcYhVaiVcYeZeeZgidiVhiZ#
5BVh]i]ZWgZVYVcYb^a`^ci]ZY^h]!i]Zchi^g^cid
i]Zb^cXZYWZZ[#Ijgc^cidVcdkZcegdd[Y^h]VcY
WV`Z^cVegZ]ZViZYdkZcVi&-%•8(*%•;!<Vh)
[dg(*b^cjiZh#
67gZV`i]ZZ\\h^cidVWdla!VcYl]^h`^ci]Z
gZbV^c^c\b^a`!VcYhVaiVcYeZeeZgidiVhiZ#Edjg
dkZgi]Zb^cXZYWZZ[b^mijgZ!heg^c`aZl^i]i]Z
VabdcYh!VcYWV`Z[dg'*·(%b^cjiZhjci^ai]Z
idee^c\^hhZi#
Healthy option
6abdcYhVgZi]ZigVY^i^dcVaidee^c\[dgi]^hHdji]
6[g^XVcgZX^eZ!Wjii]ZnXVcWZdb^iiZY^[ndjlVciid
gZYjXZi]Z[ViXdciZcid[i]ZY^h]#
 MAIN COURSES
SERVES 6
2kg (4lb) shoulder of lamb,
trimmed of excess fat
haricot beans to serve
HERB BUTTER
90g (3oz) butter, softened
2 garlic cloves, crushed
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh mint
2 tbsp chopped parsley
salt and black pepper
GRAVY
1 tbsp plain flour
150ml (1⁄4 pint) red wine
150ml (1⁄4 pint) lamb or
chicken stock
SHOULDER OF LAMB WITH
GARLIC AND HERBS
1BV`Zi]Z]ZgWWjiiZg/b^mi]ZWjiiZg!\Vga^X!
i]nbZ!gdhZbVgn!b^ci!VcYeVghaZn!VcYhZVhdc
l^i]hVaiVcYeZeeZg#
2HaVh]i]ZaVbWVigZ\jaVg^ciZgkVahl^i]Vh]Vge
`c^[Z!i]Zcejh]i]Z]ZgWWjiiZg^cidi]ZXjih#GjW
VcngZbV^c^c\WjiiZgdkZgi]ZaVbW#LZ^\]i]ZaVbW#
3Ejii]ZaVbWdcVgVX`^cVgdVhi^c\i^cVcY^chZgi
VbZVii]ZgbdbZiZg!^[jh^c\!^cidi]Zb^YYaZd[i]Z
bZVi#8dd`^cVegZ]ZViZYdkZcVi'%%•8)%%•;!
<Vh+[dg(%b^cjiZh#
4AdlZgi]ZiZbeZgVijgZid&-%•8(*%•;!<Vh)
VcYXdd`[dg'%b^cjiZheZg*%%\&aW#I]Z
i]ZgbdbZiZgh]djaYgZ\^hiZg,*·-%•8&,%·&,*•;#
5GZbdkZi]ZaVbW#8dkZgaddhZanl^i][d^aVcYaZVkZ
idhiVcY^cVlVgbeaVXZ[dgVWdji&%b^cjiZh#
6BV`Zi]Z\gVkn/YgV^cVaaWji&iWhed[i]Z[Vi
[gdbi]Zi^c#HZii]Zi^cdci]Z]dW!VYYi]ZÅdjg!
VcYXdd`!hi^gg^c\![dg&b^cjiZ#Edjg^ci]Zl^cZ
VcYhidX`!Wg^c\idVWd^a!VcYh^bbZg[dg'·(
b^cjiZh#IVhiZ[dghZVhdc^c\!VcYhigV^c^cidV
lVgbZY\gVknWdVi#HZgkZl^i]i]ZaVbWVcY
XgZVbZY]Vg^XdiWZVch#
MEAT
 MAIN COURSES
SERVES 6–8
1 × 750g (11⁄2lb) bacon joint
a few parsley stalks
6 black peppercorns
1 bay leaf
4 potatoes, cut into large chunks
4 carrots, thickly sliced
4 celery stalks, thickly sliced
chopped parsley to garnish
CHEESE SAUCE
45g (11⁄2oz) butter
45g (11⁄2oz) plain flour
200ml (7fl oz) milk
90g (3oz) mature Cheddar cheese,
grated salt and black pepper
FARMER’S BACON BAKE
1Ejii]ZWVXdc_d^ci^cidVaVg\ZeVc!XdkZgl^i]
XdaYlViZg!VcYWg^c\idVWd^a#9gV^c!g^chZ!VcY
XdkZgl^i][gZh]XdaYlViZg#6YYi]ZeVghaZnhiVa`h!
eZeeZgXdgch!VcYWVnaZV[!VcYWg^c\idVWd^a#
8dkZgVcYh^bbZgkZgn\Zcian[dg)*b^cjiZh#
26YYi]ZediVidZh!XVggdih!VcYXZaZgnVcYWg^c\
WVX`idVWd^a#8dkZgVcYh^bbZgkZgn\Zcian[dg'%
b^cjiZhdgjci^ai]ZbZViVcYkZ\ZiVWaZhVgZiZcYZg#
9gV^c!gZhZgk^c\i]ZXdd`^c\a^fj^Y!VcYVaadli]Z
WVXdcidXddaha^\]ian#
3GZbdkZi]Zg^cYVcY[Vi[gdbi]ZWVXdc!Xjii]Z
bZVi^cidW^iZ"h^oZYe^ZXZh!VcYeaVXZ^cVh]Vaadl
WV`^c\Y^h]l^i]i]ZkZ\ZiVWaZh#@ZZe]di#
4BV`Zi]ZX]ZZhZhVjXZ/bZaii]ZWjiiZg^cV
hVjXZeVc!heg^c`aZ^ci]ZÅdjg!VcYXdd`!hi^gg^c\!
[dg&b^cjiZ#GZbdkZ[gdbi]Z]ZViVcY\gVYjVaan
WaZcY^ci]Zb^a`VcY'*%ba-Ådod[i]ZgZhZgkZY
Xdd`^c\a^fj^Y#7g^c\idVWd^a!hi^gg^c\XdchiVcianjci^a
i]Zb^mijgZi]^X`Zch#H^bbZg[dg'·(b^cjiZh#6YY
i]gZZ"fjVgiZghd[i]ZX]ZZhZ!VcYhZVhdc#
5Edjgi]ZhVjXZdkZgi]ZbZViVcYkZ\ZiVWaZh
VcYheg^c`aZl^i]i]ZgZbV^c^c\X]ZZhZ#7V`Z^c
VegZ]ZViZYdkZcVi&-%•8(*%•;!<Vh)[dg(%
b^cjiZhdgjci^ai]ZX]ZZhZidee^c\^hWjWWa^c\#
<Vgc^h]l^i]X]deeZYeVghaZnWZ[dgZhZgk^c\#
MEAT
MAIN COURSES

SERVES 6
3 tbsp sunflower oil
8 cardamom pods, split
2.5cm (1in) piece of cinnamon stick
6 cloves
8 black peppercorns
1kg (2lb) braising steak, trimmed
and cut into 2.5cm (1in) cubes
1 large onion, chopped
5cm (2in) piece of fresh root
ginger, peeled and grated
4 garlic cloves, crushed
4 tsp paprika
2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1
/4 tsp cayenne pepper
or 1/2 tsp chilli powder
600ml (1 pint) water
90g (3oz) full-fat plain yogurt
1 × 400g (13oz) can chopped tomatoes
1 large red pepper, halved, seeded,
and cut into chunks
rice to serve
MEAT
THAI RED BEEF CURRY
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[dg&b^cjiZ#A^[idjil^i]VhadiiZYheddcVcYhZi
Vh^YZdcVeaViZ#
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jci^aWgdlcZYVaadkZg#A^[idjii]ZWZZ[l^i]VhadiiZY
heddcVcYYgV^cdceVeZgidlZah#
36YYi]Zdc^dcidi]ZeVcVcYXdd`dkZgV]^\]
]ZVi!hi^gg^c\![dgVWdji(b^cjiZhjci^aWZ\^cc^c\
idWgdlc#6YYi]Z\^c\Zg!\Vga^X!eVeg^`V!Xjb^c!
Xdg^VcYZg!hVai!XVnZccZdgX]^aa^!VcY)iWhed[i]Z
bZVhjgZYlViZg#8dd`!hi^gg^c\![dgVWdji&b^cjiZ#
4GZijgci]ZWZZ[VcYhe^XZhidi]ZXVhhZgdaZ!
i]Zc\gVYjVaanVYYi]Znd\jgi!hi^gg^c\#Hi^g^ci]Z
gZbV^c^c\lViZg#6YYi]ZidbVidZhVcYgZYeZeeZg!
VcYWg^c\idVWd^a#8dkZgVcYXdd`^cVegZ]ZViZY
dkZcVi&+%•8('*•;!<Vh([dg']djghdgjci^a
i]ZWZZ[^hiZcYZg#IVhiZ[dghZVhdc^c\WZ[dgZhZgk^c\
l^i]Wd^aZYg^XZ#
Cook’s know-how
>[ndjVgZh]dgid[i^bZ!jhZ(·)iWhegZVYnbVYZI]V^
gZYXjggneVhiZ^chiZVYd[i]Zl]daZVcY\gdjcYhe^XZh
^ci]^hgZX^eZ#>[ndjegZ[Zg!ndjXVcjhZXdXdcjib^a`
^chiZVYd[i]Znd\jgi#
 MAIN COURSES
SERVES 6–8
375g (12oz) dried haricot beans
60g (2oz) dark muscovado sugar
2 tbsp tomato purée
2 tsp black treacle
2 tsp golden syrup
2 tsp mustard powder
2 tsp salt
black pepper
250g (8oz) piece of streaky bacon,
cut into 2.5cm (1in) cubes
3 onions, quartered
600ml (1 pint) water
BOSTON BAKED BEANS
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eaZcind[XdaYlViZg!VcYaZVkZidhdV`dkZgc^\]i#
29gV^ci]ZWZVch!VcYg^chZjcYZgXdaYgjcc^c\
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XdaYlViZg!VcYWg^c\idVWd^a#7d^agVe^Yan[dg&%
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[dg(%b^cjiZh#9gV^cVcYhZiVh^YZ#
3Ejii]Zhj\Vg!idbVidejg‚Z!WaVX`igZVXaZ!\daYZc
hngje!VcYbjhiVgYedlYZg^cidVaVg\ZÅVbZegdd[
XVhhZgdaZ#HZVhdcl^i]hVaiVcYeZeeZgVcY]ZVi
\Zcian!hi^gg^c\XdchiVcian#
46YYi]ZWVXdcVcYdc^dchidi]ZXVhhZgdaZl^i]
i]ZYgV^cZYWZVchVcYbZVhjgZYlViZg#7g^c\idV
Wd^a!XdkZgi^\]ian!VcYXdd`^cVegZ]ZViZYdkZcVi
&)%•8',*•;!<Vh&!hi^gg^c\dXXVh^dcVaan![dg)&À'"*
]djgh#IVhiZ[dghZVhdc^c\WZ[dgZhZgk^c\#
Healthy option
7dhidcWV`ZYWZVchigVY^i^dcVaanXdciV^cWZaanedg`dg
WVXdc!l]^X]bV`Zhi]ZY^h]fj^iZ]^\]^c[Vi#L^i]dji
i]Zedg`dgWVXdc!i]ZWZVchbV`ZViVhinkZ\ZiVg^Vc
bV^cXdjghZi]Vi^hbjX]adlZg^c[Vi!VcY^[ndjhZgkZ
^il^i]XgjhinWgZVYVcYVaZV[n\gZZchVaVY^ibV`Zh
VlZaa"WVaVcXZY!cjig^i^djhbZVa#
MEAT
 MAIN COURSES
SERVES 8
1.5kg (3lb) boned and rolled veal
roasting joint, such as loin
2 large rosemary sprigs
2 garlic cloves, cut into slivers
salt and black pepper
250ml (8fl oz) dry white wine
TUNA MAYONNAISE
1 × 200g (7oz) can tuna in oil, drained
2 tbsp lemon juice
1 garlic clove, crushed
2 tbsp capers
1 tsp chopped fresh thyme
dash of Tabasco sauce
125ml (4fl oz) olive oil
250ml (8fl oz) mayonnaise
TO GARNISH
black olives
1 red pepper, halved, seeded,
and cut into strips
fresh basil
VEAL WITH TUNA
MAYONNAISE
1BV`Z^cX^h^dch^ci]ZkZVaVcYejh]&dg'
gdhZbVgnaZVkZhVcYVha^kZgd[\Vga^X^cidZVX]
^cX^h^dc#HZVhdc!VcYgjWl^i]VcngZbV^c^c\
gdhZbVgnVcY\Vga^X#
2EaVXZi]ZkZVa^cVaVg\ZgdVhi^c\i^cVcYedjg
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]djghdgjci^aiZcYZg#
3GZbdkZi]ZkZVa[gdbi]ZdkZc!VcYaZVkZidXdda
XdbeaZiZan^ci]ZXdd`^c\a^fj^Y#GZbdkZVcn[Vi
i]Vihda^Y^ÄZhdci]Zhjg[VXZ#Ha^XZi]ZkZVai]^can
VcYVggVc\Zi]Zha^XZhdcVhZgk^c\eaViiZg#
4BV`Zi]ZijcVbVndccV^hZ/ejg‚Zi]ZijcV!
gZhZgk^c\Va^iiaZ[dgi]Z\Vgc^h]!l^i]i]ZaZbdc_j^XZ!
\Vga^X!XVeZgh!i]nbZ!VcYIVWVhXdhVjXZ^cV[ddY
egdXZhhdgjci^ahbddi]#<gVYjVaanWaZcY^ci]Zd^a!
i]ZcVYYi]ZbVndccV^hZ!VcYhZVhdcl^i]hVaiVcY
eZeeZg#EdjgdkZgi]ZkZVa#6ii]^hhiV\ZndjXVc
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idhZgkZi]ZcZmiYVn#
5IdhZgkZ!\Vgc^h]l^i]i]ZgZhZgkZYijcV!i]Z
WaVX`da^kZh!gZYeZeeZg!VcYWVh^a#HZgkZVigddb
iZbeZgVijgZ^[gZ[g^\ZgViZYdkZgc^\]i!iV`Z^idji
[dgVWdji&]djgWZ[dgZhZgk^c\#
MEAT
MAIN COURSES

SERVES 16–20
4–5kg (8–10lb) smoked gammon
400ml (14fl oz) cider or apple juice
3 tbsp English mustard
90g (3oz) demerara sugar
LEMON MUSTARD SAUCE
4 tbsp olive oil
juice of 1 lemon
1 tbsp caster sugar
2 tsp coarse-grain mustard
salt and black pepper
150ml (1⁄4 pint) crème fraîche
GLAZING HAM
Cut away the skin with a sharp knife, leaving
behind a thin layer of fat. Discard the skin.
Score the fat all over in a diamond pattern,
so that the glaze penetrates the fat. Spread
a generous layer of mustard over the fat,
using a palette knife or your hands. Press the
demerara sugar on to the layer of mustard,
making sure it is evenly coated all over.
MEAT
MUSTARD-GLAZED HAM
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XdaYlViZg!VcYaZVkZ[dg&']djgh#9gV^cVcYg^chZ#
6ggVc\Z'e^ZXZhd[[d^a!adc\Zcdj\]idXdkZgi]Z
\Vbbdc!VXgdhhVaVg\ZgdVhi^c\i^c#Edjgi]ZX^YZg
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i]Z\Vbbdcdci]ZgVX`#>chZgiVbZVii]ZgbdbZiZg!
^[jh^c\!^cidi]Zi]^X`ZhieVgid[i]ZbZVi#
2LgVei]Z[d^aaddhZandkZgi]Z\Vbbdc!aZVk^c\
eaZcind[heVXZ[dgV^gidX^gXjaViZ#EaVXZi]Z\Vbbdc
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idXdda[dgV[Zlb^cjiZh#>cXgZVhZi]ZdkZc
iZbeZgVijgZid'(%•8)*%•;!<Vh-#IgVch[Zg
i]Z]VbidVWdVgY!YgV^ci]ZXdd`^c\_j^XZh[gdb
i]Z[d^a!VcYY^hXVgY#<aVoZi]Z\Vbbdcl^i]i]Z
bjhiVgYVcYhj\VghZZaZ[i#
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8dkZgVcnaZVceVgihl^i][d^a!gZijgcidi]ZdkZc!VcY
Xdd`!ijgc^c\i]ZgdVhi^c\i^c^[cZXZhhVgn![dg&*·'%
b^cjiZhjci^ai]Z\aVoZ^h\daYZcWgdlcVaadkZg#
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VhXgZl"ide_Vg!hZVhdc!VcYh]V`Zk^\dgdjhan#Eji
i]ZXgƒbZ[gVˆX]Z^cidVWdlaVcYhi^g^ci]ZbjhiVgY
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8VgkZi]Z]Vb^cidha^XZhVcYhZgkZZ^i]ZglVgbdg
XdaY!l^i]i]ZaZbdcbjhiVgYhVjXZ#
Vegetarian Mains
 MAIN COURSES
SERVES 4–6
23CM (9IN) FLAN DISH OR TIN
BAKING BEANS
30g (1oz) butter
175g (6oz) leeks, trimmed
and finely sliced
250g (8oz) young spinach
leaves, coarsely chopped
2 eggs, beaten
150ml (1⁄4 pint) each double cream
and milk, or 300ml (1⁄2 pint) full
cream milk
90g (3oz) Gruyère cheese, grated
salt and black pepper
SHORTCRUST PASTRY
175g (6oz) plain flour
90g (3oz) butter
about 2 tbsp cold water
SPINACH, LEEK, AND
GRUYÈRE TART
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idW^cYidVhd[iYdj\]#
2Gdaadjii]ZeVhigndcVa^\]ianÅdjgZYldg`
hjg[VXZ!VcYjhZida^cZi]ZÅVcY^h]dgi^c#Eg^X`
i]ZWdiidbd[i]ZeVhignXVhZl^i]V[dg`#8]^aa^c
i]ZgZ[g^\ZgVidg[dg(%b^cjiZh#
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VcYÄaal^i]WV`^c\WZVchdgg^XZdgeVhiV^[ndj]VkZ
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VcYWV`Z^cVegZ]ZViZYdkZcVi''%•8)'*•;!<Vh,
[dg&*·'%b^cjiZh!gZbdk^c\i]Z[d^aVcYWZVch[dg
i]ZÄcVa&%b^cjiZh#
4BV`Zi]ZÄaa^c\/bZaii]ZWjiiZg^cV[gn^c\
eVc!VYYi]ZaZZ`h!VcYXdd`dkZgV]^\]]ZVi[dg
*b^cjiZhdgjci^a_jhiWZ\^cc^c\idijgc\daYZc
Wgdlc#6YYi]Zhe^cVX]VcYXdd`[dgVWdji'
b^cjiZhjci^a^i_jhiWZ\^chidl^ai#Heddci]Z
Äaa^c\^cidi]ZeVhignXVhZ#
5B^mid\Zi]Zgi]ZZ\\h!b^a`!XgZVb!VcY<gjnƒgZ
X]ZZhZ^cV_j\!hZVhdcl^i]hVaiVcYeZeeZg!VcY
edjg^cidi]ZeVhignXVhZ#
6GZYjXZi]ZdkZciZbeZgVijgZid&-%•8(*%•;!
<Vh)!VcYWV`Z[dg'*b^cjiZhdgjci^ai]ZÄaa^c\
^h\daYZcVcYhZi#HZgkZlVgbdgXdaY#
VEGETARIAN MAINS
MAIN COURSES
 VEGETARIAN MAINS

SERVES 4
4 FLAMEPROOF DISHES
EGGS FLORENTINE
250g (8oz) spinach leaves
3 spring onions, thinly sliced 1G^chZi]Zhe^cVX]!VcYeji^cidVhVjXZeVcl^i]
2 tbsp double cream dcani]ZlViZgi]ViXa^c\hidi]ZaZVkZh#8dd`[dg
4 eggs VWdji'b^cjiZhjci^aiZcYZg#9gV^c!VcYhZiVh^YZ#
3 tbsp grated Parmesan cheese
2BV`Zi]ZX]ZZhZhVjXZ/bZaii]ZWjiiZg^cV
hVjXZeVc!VYYi]ZÅdjg!VcYXdd`!hi^gg^c\![dg&
CHEESE SAUCE
b^cjiZ#GZbdkZ[gdbi]Z]ZViVcY\gVYjVaanWaZcY
30g (1oz) butter ^ci]Zb^a`#7g^c\idVWd^a!hi^gg^c\XdchiVcianjci^a
30g (1oz) plain flour
i]Zb^mijgZi]^X`Zch#H^bbZg[dg'·(b^cjiZh#Hi^g^c
250ml (8fl oz) milk
i]Z8]ZYYVgX]ZZhZ!VYYi]ZXVnZccZeZeeZgVcY
175g (6oz) mature Cheddar
cheese, grated cjibZ\!VcYhZVhdc#@ZZelVgb#
pinch each of cayenne pepper
and grated nutmeg 38dbW^cZi]Zhe^cVX]^cVWdlal^i]i]Zheg^c\
salt and black pepper dc^dchVcYXgZVb!VcYhZVhdc#HZiVh^YZ#

4EdVX]i]ZZ\\h/Wg^c\VaVg\ZeVcd[lViZgidV
Wd^a#AdlZgi]Z]ZVihdi]Vii]ZlViZg^hh^bbZg^c\!
VcYha^YZ^ci]ZZ\\h!dcZViVi^bZ#Hl^gai]ZlViZg
gdjcYi]ZZ\\hidbV`ZcZVih]VeZh#A^[idjil^i]
VhadiiZYheddc#

59^k^YZi]Zhe^cVX]VcYheg^c\dc^dcb^mijgZ
Vbdc\)lVgbZYÅVbZegdd[Y^h]Zh#6ggVc\Zi]Z
edVX]ZYZ\\hdci]Zhe^cVX]!VcYheddci]ZX]ZZhZ
hVjXZdkZgi]ZZ\\h#

6Heg^c`aZi]Z\gViZYEVgbZhVcX]ZZhZdkZgi]Z
hVjXZ!i]ZceaVXZi]ZY^h]ZhjcYZgV]di\g^aa!,Xb
(^c[gdbi]Z]ZVi!jci^ai]ZX]ZZhZ]VhbZaiZYVcY
^ha^\]ianWgdlcZY!VcYi]Zl]daZY^h]^h]ZViZY
i]gdj\]#HZgkZ]di#
 MAIN COURSES

SERVES 4–6
COUSCOUS WITH
1 large red pepper
1 large yellow pepper ROASTED PEPPERS
175g (6oz) couscous
600ml (1 pint) hot vegetable stock
2 tbsp olive oil 18dd`i]ZeZeeZghjcYZgV]di\g^aa!&%Xb)^c
60g (2oz) blanched almonds [gdbi]Z]ZVi![dg&%b^cjiZhdgjci^aX]VggZY#HZVa
2 courgettes, sliced ^cVeaVhi^XWV\VcYaZVkZidXdda#
1 large red onion, chopped
1 large carrot, thinly sliced 2Ejii]ZXdjhXdjh^cidVWdlaVcYhi^g^ci]Z]di
1–2 garlic cloves, crushed
hidX`#8dkZgVcYaZVkZidhiVcY[dg&%b^cjiZh#
1 × 400g (13oz) can chick peas,
drained and rinsed
1 tsp ground cumin 3BZVcl]^aZ!]ZVii]Zd^a^cVaVg\Z[gn^c\eVc!VYY
1
⁄2 tsp curry powder i]ZVabdcYh!VcYXdd`\Zcian!hi^gg^c\![dg(b^cjiZh
1 1
⁄4- ⁄2 tsp crushed dried red chillies dgjci^aa^\]ianWgdlcZY#A^[idjil^i]VhadiiZYheddc
salt and black pepper VcYYgV^cdceVeZgidlZah#
chopped coriander to garnish
46YYi]ZXdjg\ZiiZh!dc^dc!XVggdi!VcY\Vga^Xid
i]ZeVc!VcYXdd`!hi^gg^c\![dgVWdji*b^cjiZh#

5Hi^g^ci]ZX]^X`eZVh!Xjb^c!XjggnedlYZg!VcY
Xgjh]ZYX]^aa^Zh!VcYXdd`!hi^gg^c\dXXVh^dcVaan![dgV
[jgi]Zg*b^cjiZh#Hi^g^ci]ZXdjhXdjh!VcYXdd`[dg
(·)b^cjiZhjci^a]ZViZYi]gdj\]#HZVhdcidiVhiZ#

6GZbdkZi]Zh`^ch!XdgZh!VcYhZZYh[gdbi]Z\g^aaZY
eZeeZgh!VcYXjii]ZÅZh]^cidi]^chig^eh#

79^k^YZi]ZXdjhXdjhVbdc\lVgbZYhZgk^c\eaViZh
VcYVggVc\Zi]ZeZeeZghig^ehdcide#HZgkZVidcXZ!
heg^c`aZYl^i]i]ZVabdcYhVcYX]deeZYXdg^VcYZg#
VEGETARIAN MAINS
 MAIN COURSES
SERVES 6
3 onions, chopped
3 garlic cloves, roughly chopped
1 fresh green chilli, halved, seeded,
and roughly chopped
2 tsp paprika
1 tbsp mild chilli powder
4 tbsp sunflower oil
1 × 400g (13oz) can chopped tomatoes,
drained and juice reserved
500ml (16fl oz) hot vegetable stock
625g (11⁄4lb) firm tofu, cut into
bite-sized pieces
1 × 400g (13oz) can red kidney
beans, drained
salt and black pepper
chopped fresh coriander to garnish
rice and nachos to serve
MEXICAN CHILLI WITH TOFU
1Ejii]Zdc^dch!\Vga^X!\gZZcX]^aa^!VcYhe^XZh^cid
V[ddYegdXZhhdgVcYegdXZhhjci^a[V^ganX]jc`n#
2=ZVii]Zd^a^cVaVg\Z[gn^c\eVc#6YYi]Zdc^dc
b^mijgZVcYXdd`[dgV[Zlb^cjiZh!hi^gg^c\
dXXVh^dcVaan!jci^ahd[iZcZYVcY[gV\gVci#
36YYi]ZidbVidZhidi]ZeVcVcYXdd`!hi^gg^c\
dXXVh^dcVaan!jci^agZYjXZYVcYi]^X`ZcZY#Edjg^c
i]ZhidX`VcYXdd`[dg*·&%b^cjiZhbdgZjci^a
i]^X`ZcZYV\V^c#
46YYi]Zid[j!`^YcZnWZVch!VcYi]ZgZhZgkZY
idbVid_j^XZ!VcYXdd`!heddc^c\i]ZhVjXZdkZg
i]Zid[je^ZXZh![dg*·-b^cjiZhjci^a]ZViZYi]gdj\]#
9dcdihi^gi]Zid[jVh^ibVnWgZV`je#HZVhdcl^i]
hVaiVcYeZeeZg!VcYhZgkZ]di!l^i]i]Zg^XZVcY
cVX]dh!heg^c`aZYl^i]Xdg^VcYZg#
Cook’s know-how
GZYjX^c\VhVjXZ^ckdakZhXdd`^c\^idkZgV]^\]]ZVi
idVaadli]Zbd^hijgZidZkVedgViZVcYi]ZÅVkdjgh
idWZXdbZXdcXZcigViZY#
VEGETARIAN MAINS
MAIN COURSES

SERVES 4
2 tbsp sunflower oil
1 large onion, sliced
3 garlic cloves, crushed
1–2 fresh green chillies,
halved, seeded, and sliced
2.5cm (1in) piece of fresh root
ginger, peeled and grated
1 tbsp Madras or other hot curry powder
salt
1 × 400g (13oz) can chopped tomatoes
2 × 400g (13oz) cans red kidney
beans, drained and rinsed
1 tbsp lemon juice
fresh coriander leaves to garnish
toasted naan bread to serve
VEGETARIAN MAINS
RED BEAN AND
TOMATO CURRY
1=ZVii]Zd^a^cVaVg\Z[gn^c\eVc!VYYi]Z
dc^dc!\Vga^X!X]^aa^Zh!VcY\^c\Zg!VcYXdd`!hi^gg^c\
dXXVh^dcVaan![dgV[Zlb^cjiZhjci^aVaai]ZVgdbVh
VgZgZaZVhZY!VcYi]Zdc^dc^hhd[iWjicdiXdadjgZY#
26YYi]ZXjggnedlYZgVcYhZVhdcl^i]hVai!
i]ZcXdd`!hi^gg^c\![dg'b^cjiZh#
36YYi]ZidbVidZhl^i]bdhid[i]Z^g_j^XZVcY
Xdd`[dgVWdji(b^cjiZh#6YYi]ZWZVchVcYXdd`
[dgV[jgi]Zg*b^cjiZhdgjci^ai]ZWZVchVgZlVgbZY
i]gdj\]VcYi]ZhVjXZ^hi]^X`ZcZY#6YYi]ZaZbdc
_j^XZVcYhZgkZ]di!\Vgc^h]ZYl^i]Xdg^VcYZgVcY
hZgkZl^i]idVhiZYcVVcWgZVY#
MAIN COURSES

SERVES 4
4 sheets of filo pastry
60g (2oz) melted butter,
plus extra for greasing
FILLING
30g (1oz) butter
1 small onion, finely chopped
300g (10oz) spinach, shredded
125g (4oz) ricotta cheese
pinch of grated nutmeg
salt and black pepper
TOMATO SAUCE
30g (1oz) butter
1 small onion, chopped
1 small carrot, chopped
30g (1oz) plain flour
1 × 400g (13oz) can chopped tomatoes
300ml (1/2 pint) vegetable stock
1 bay leaf
1 tsp caster sugar
VEGETARIAN MAINS
SPINACH AND
RICOTTA SAMOSAS
1BV`Zi]ZÄaa^c\/bZaii]ZWjiiZg^cVhVjXZeVc!
VYYi]Zdc^dc!VcYXdd`\ZciandkZgVbZY^jb]ZVi
[dg(·*b^cjiZhjci^ahd[iZcZY#6YYi]Zhe^cVX]id
i]Zdc^dcVcYXdd`[dg&·'b^cjiZh#AZVkZidXdda#
6YYi]Zg^XdiiVVcYcjibZ\!hZVhdcl^i]hVaiVcY
eZeeZg!VcYb^mlZaa#9^k^YZ^cid-edgi^dch#
2A^\]ianWjiiZgVWV`^c\igVn#8jiZVX]h]ZZid[Äad
eVhignaZc\i]lVnh^cid'adc\hig^eh#7gjh]&hig^e
l^i]bZaiZYWjiiZg!XdkZg^c\i]ZgZbV^c^c\hig^ehl^i]
VYVbeiZVidlZa#
3;^aaVcY[daYi]ZeVgXZah/heddc&edgi^dcd[Äaa^c\
dcidVXdgcZgd[i]ZÄadhig^e#;daYdkZgdeedh^iZ
XdgcZghid[dgbVig^Vc\aZ#;daYi]ZÄaaZYig^Vc\aZjci^a
ndjgZVX]i]ZZcYd[i]Zhig^e#7gjh]l^i]bZaiZY
WjiiZgVcYejidcidi]ZWV`^c\igVn#7jiiZg!Äaa!VcY
[daYi]ZgZbV^c^c\Äadhig^eh#
4BV`Zi]ZidbVidhVjXZ/bZaii]ZWjiiZg^cVeVc!
VYYi]Zdc^dcVcYXVggdi!VcYXdd`[dg&%b^cjiZh
dgjci^ahd[iZcZY#Heg^c`aZ^ci]ZÅdjgVcYXdd`!
hi^gg^c\![dg&b^cjiZ#6YYi]ZidbVidZh!hidX`!WVn
aZV[!VcYhj\Vg!hZVhdcl^i]hVaiVcYeZeeZg!VcY
Wg^c\idVWd^a#8dkZgVcYh^bbZg[dg(%b^cjiZh#
Ejg‚Z^cV[ddYegdXZhhdgjci^ahbddi]#@ZZe]di#
57V`Zi]ZeVgXZah^cVegZ]ZViZY'%%•8)%%•;!<Vh
+dkZc[dg'%b^cjiZh#HZgkZl^i]i]ZidbVidhVjXZ#
 MAIN COURSES
SERVES 6
2 tbsp olive oil
3 large leeks, trimmed and sliced
1 garlic clove, crushed
250g (8oz) mushrooms, sliced
1 × 400g (13oz) can aduki or red
kidney beans, drained and rinsed
1 × 400g (13oz) can butter beans,
drained and rinsed
1 × 400g (13oz) can chopped tomatoes
3 tbsp tomato purée
4 tbsp chopped parsley
salt and black pepper
CHEESE SAUCE
30g (1oz) butter
30g (1oz) plain flour
300ml (1⁄2 pint) milk
1 egg, beaten
125g (4oz) Cheddar cheese, grated
MIXED BEAN BAKE
1=ZVii]Zda^kZd^a^cVaVg\ZhVjXZeVc#6YYi]Z
aZZ`hVcYXdd`\Zcian!hi^gg^c\![dgV[Zlb^cjiZh
jci^ahd[iZcZYWjicdiXdadjgZY#A^[idjil^i]V
hadiiZYheddcVcYhZiVh^YZ#
26YYi]Z\Vga^XVcYbjh]gddbhVcYXdd`!hi^gg^c\
dXXVh^dcVaan![dgVWdji*b^cjiZh#6YYi]ZXVccZY
WZVch!idbVidZh!idbVidejg‚Z!VcY(iWhed[i]Z
eVghaZn#HZVhdcl^i]hVaiVcYeZeeZg#7g^c\idVWd^a!
XdkZg!VcYh^bbZgkZgn\Zcian[dgVWdji'%b^cjiZh#
3BZVcl]^aZ!bV`Zi]ZX]ZZhZhVjXZ/bZaii]Z
WjiiZg^cVhbVaahVjXZeVc!VYYi]ZÅdjg!VcYXdd`!
hi^gg^c\![dg&b^cjiZ#GZbdkZi]ZeVc[gdbi]Z
]ZViVcY\gVYjVaanWaZcY^ci]Zb^a`#7g^c\idVWd^a!
hi^gg^c\XdchiVcianjci^ai]Zb^mijgZi]^X`Zch#H^bbZg
[dg'·(b^cjiZh!i]ZcaZVkZidXddaha^\]ian#Hi^g^ci]Z
Z\\VcYX]ZZhZ!VcYhZVhdc#
4IgVch[Zgi]ZWZVcb^mijgZidVcdkZcegdd[Y^h]
VcYVggVc\Zi]ZaZZ`hdcide#Edjgi]ZX]ZZhZ
hVjXZdkZgi]ZaZZ`h!VcYWV`Z^cVegZ]ZViZYdkZc
Vi&.%•8(,*•;!<Vh*[dg(%b^cjiZhdgjci^a
i]Zide^h\daYZc#HZgkZ]di!heg^c`aZYl^i]i]Z
gZbV^c^c\eVghaZn#
VEGETARIAN MAINS
MAIN COURSES

SERVES 6
175g (6oz) polenta
150ml (1⁄4 pint) cold water
600ml (1 pint) boiling salted water
30g (1oz) butter
2 courgettes, halved and
thickly sliced lengthways
2 tomatoes, cored and sliced
1 fennel bulb, trimmed and
quartered lengthways
1 red onion, thickly sliced
melted butter for brushing
MARINADE
4 tbsp olive oil
2 tbsp red wine vinegar
3 garlic cloves, chopped
2–3 tbsp chopped parsley
salt and black pepper
VEGETARIAN MAINS
POLENTA WITH GRILLED
VEGETABLES
1Ejii]ZedaZciV^cidVhVjXZeVc!XdkZgl^i]
i]ZbZVhjgZYXdaYlViZg!VcYaZVkZidhiVcY[dg
*b^cjiZh#
26YYi]ZWd^a^c\hVaiZYlViZgidi]ZeVc!gZijgc
idVWd^a!VcYhi^g[dg&%·&*b^cjiZh!jci^ahbddi]
VcYi]^X`ZcZY#
3Heg^c`aZVWV`^c\igVnl^i]lViZg#Hi^gi]ZWjiiZg
^cidi]ZedaZciV!i]ZchegZVYi]Zb^mijgZdkZgi]Z
igVn^cV&Xb&À'^caVnZg#AZVkZidXdda#
48dbW^cZi]ZbVg^cVYZ^c\gZY^Zcih^cVWdla#6YY
i]ZXdjg\ZiiZh!idbVidZh![ZccZa!VcYdc^dc#8dkZg
VcYbVg^cViZ^ci]ZgZ[g^\ZgVidg[dg(%b^cjiZh#
5A^[ii]ZkZ\ZiVWaZhdjid[i]ZbVg^cVYZVcYXdd`
dkZgV]diWVgWZXjZ[dg'·(b^cjiZhdcZVX]h^YZ#
8jii]ZedaZciV^cidhig^ehVcYXdd`dkZgV]di
WVgWZXjZ!Wgjh]^c\l^i]bZaiZYWjiiZg![dg&·'
b^cjiZhdcZVX]h^YZjci^a\daYZc#HZgkZ]di#
Cook’s know-how
>chiZVYd[WVgWZXj^c\i]ZedaZciVVcYkZ\ZiVWaZh!ndj
XVcXdd`i]ZbdcVg^Y\ZYXVhi"^gdcX]Vg\g^aaeVc!dg
jcYZgVegZ]ZViZY\g^aa![dgi]ZhVbZaZc\i]d[i^bZ#
 MAIN COURSES

SERVES 6–8
1KG (2LB) LOAF TIN
NUT LOAF
75g (21⁄2oz) brown rice
salt and black pepper 18dd`i]Zg^XZ^cWd^a^c\hVaiZYlViZg[dg(%·(*
15g (1⁄2oz) dried ceps b^cjiZhjci^aiZcYZg#
30g (1oz) butter
2 carrots, grated 2BZVcl]^aZ!hdV`i]ZXZeh^cVWdlad[lVgblViZg
1 small onion, finely chopped [dgVWdji'%·(%b^cjiZh#
1 garlic clove, crushed
250g (8oz) button mushrooms, chopped
39gV^ci]Zg^XZl]Zc^i^hgZVYn#9gV^ci]ZXZeh!
2 tbsp chopped parsley
1 tbsp chopped fresh rosemary
eViYgn!VcYX]deÄcZan#
125g (4oz) walnuts, toasted
and chopped 4BZaii]ZWjiiZg^cV[gn^c\eVc!VYYi]ZXVggdih!
125g (4oz) Brazil nuts, toasted dc^dc!VcY\Vga^X!VcYXdd`\Zcian!hi^gg^c\
and chopped dXXVh^dcVaan![dg*b^cjiZh#Hi^g^ci]ZX]deeZY
60g (2oz) pine nuts, toasted bjh]gddbh!g^XZ!XZeh!eVghaZn!VcYgdhZbVgn!
175g (6oz) Cheddar cheese, grated VcYXdd`jci^ahd[iZcZY#
1 egg, beaten
sunflower oil for greasing
5Ejg‚Zi]Zb^mijgZ^cV[ddYegdXZhhdg#Hi^g^c
rosemary sprigs to garnish
cranberry sauce (see below) to serve i]ZlVacjih!7gVo^acjih!e^cZcjih!X]ZZhZ!VcY
Z\\#HZVhdcl^i]hVaiVcYeZeeZg#

6A^\]ian\gZVhZi]ZadV[i^c!heddc^ci]Zb^mijgZ!
VcYaZkZai]Zide#8dkZgl^i][d^aVcYWV`Z^cV
egZ]ZViZYdkZcVi&.%•8(,*•;!<Vh*[dg&&À']djgh
dgjci^aÄgb#Ijgcdji!Xji^cidha^XZh!VcY\Vgc^h]#
HZgkZ]di!l^i]XgVcWZggnhVjXZ#
CRANBERRY SAUCE
Put 500g (1lb) fresh cranberries into a
saucepan with 125ml (4fl oz) water. Bring to
a boil and simmer for about 5 minutes, until
the cranberries have begun to break down.
Stir in 125g (4oz) caster sugar and simmer
until the sugar has dissolved. Stir in 2 tbsp
port before serving. Serve hot or cold.
VEGETARIAN MAINS
Pasta and Rice Mains
MAIN COURSES

SERVES 6
500g (1lb) pasta bows
salt and black pepper
2 tbsp olive oil
1 large onion, finely chopped
1 large garlic clove, crushed
125ml (4fl oz) dry white wine
125g (4oz) squid, cut into strips or rings
60g (2oz) button mushrooms, sliced
125g (4oz) scallops, halved
125g (4oz) cooked peeled prawns
150ml (1⁄4 pint) double cream
4 tbsp chopped parsley
PASTA AND RICE MAINS
PASTA ALLA MARINARA
18dd`i]ZeVhiVWdlh^cVaVg\ZhVjXZeVcd[Wd^a^c\
hVaiZYlViZg[dg-·&%b^cjiZhjci^a_jhiiZcYZg#
2BZVcl]^aZ!]ZVii]Zd^a^cVaVg\ZeVc!VYY
i]Zdc^dcVcY\Vga^X!VcYXdd`\Zcian!hi^gg^c\
dXXVh^dcVaan![dg(·*b^cjiZhjci^ahd[iZcZYWji
cdiXdadjgZY#
3Edjg^ci]Zl]^iZl^cZVcYWd^aidgZYjXZi]Za^fj^Y
^ci]ZhVjXZeVcidVWdji'iWhe!hi^gg^c\XdchiVcian#
6YYi]Zhfj^YVcYXdd`[dg&b^cjiZ!i]ZcVYYi]Z
bjh]gddbhVcYhXVaadeh!VcYXdd`!hi^gg^c\![dgV
[jgi]Zg'b^cjiZh#6YYi]ZegVlch!XgZVb!VcY]Va[
d[i]ZeVghaZn!VcY]ZVii]gdj\]#
49gV^ci]ZeVhiVWdlhi]dgdj\]an!VcYVYYidi]Z
hZV[ddYb^mijgZ!hi^gg^c\lZaaidXdbW^cZ#HZVhdc
l^i]hVaiVcYWaVX`eZeeZg!VcYhZgkZVidcXZ!
\Vgc^h]ZYl^i]i]ZgZbV^c^c\X]deeZYeVghaZn#
Healthy option
HZV[ddYVcYXgZVbVgZVXaVhh^XXdbW^cVi^dc[dgVeVhiV
hVjXZ!WjindjbVnegZ[ZgVha^\]ianaZhhg^X]VaiZgcVi^kZ#
>c[VXi!ndjXVcdb^ii]ZXgZVbVaid\Zi]ZgVcYjhZV[Zl
iVWaZheddchd[i]ZeVhiVXdd`^c\lViZg^chiZVY#>iVa^Vc
Xdd`hd[iZcjhZi]^hiZX]c^fjZ#
 MAIN COURSES

SERVES 6
PENNE WITH ASPARAGUS
125g (4oz) goat’s cheese,
cut into small pieces
3 tbsp olive oil 1>cVhbVaaWdla!XdbW^cZi]Z\dVi¼hX]ZZhZ!
3 garlic cloves, crushed da^kZd^a!\Vga^X!VcYh]gZYYZY[gZh]WVh^a#
3 tbsp shredded fresh basil
500g (1lb) penne or spaghetti 28dd`i]ZeVhiV^cVaVg\ZhVjXZeVcd[Wd^a^c\
salt and black pepper hVaiZYlViZg[dg-·&%b^cjiZhjci^a_jhiiZcYZg#
500g (1lb) asparagus

3BZVcl]^aZ!ig^bVcnlddYnZcYh[gdbi]Z
VheVgV\jhVcYeZZai]ZheZVgh^[i]ZnVgZcdindjc\#
8jii]ZVheVgV\jh^cidW^iZ"h^oZYe^ZXZhVcYXdd`
^cWd^a^c\hVaiZYlViZg[dgVWdji(b^cjiZhjci^a
_jhiiZcYZg#

49gV^ci]ZeVhiVi]dgdj\]an!VYYi]Z\dVi¼hX]ZZhZ
b^mijgZ!VcYidhhid\Zi]Zg#9gV^ci]ZVheVgV\jhVcY
VYYidi]ZeVhiVb^mijgZ#Idhha^\]ianid\Zi]Zg!hZVhdc
l^i]hVaiVcYWaVX`eZeeZg!VcYhZgkZVidcXZ#
PASTA AND RICE MAINS
 MAIN COURSES
SERVES 6
500g (1lb) tortellini
salt and black pepper
1 tbsp sunflower oil
250g (8oz) bacon or pancetta rashers,
any rinds removed, diced
175g (6oz) frozen petits pois
300ml (1⁄2 pint) double cream
grated Parmesan cheese to serve
TORTELLINI WITH PEAS
AND BACON
18dd`i]ZidgiZaa^c^^cWd^a^c\hVaiZYlViZg[dgVWdji
&%·&'b^cjiZh!dgVXXdgY^c\ideVX`Zi^chigjXi^dch!
jci^aiZcYZg#
2BZVcl]^aZ!]ZVii]Zd^a^cV[gn^c\eVc!VYY
i]ZWVXdc!VcYXdd`dkZgV]^\]]ZVi!hi^gg^c\!
[dg(b^cjiZhdgjci^aXg^he#
38dd`i]ZeZi^ihed^h^cWd^a^c\hVaiZYlViZg
[dgVWdji'b^cjiZhjci^a_jhiiZcYZg#9gV^c#
49gV^ci]ZidgiZaa^c^i]dgdj\]anVcYgZijgcidi]Z
hVjXZeVc#6YYi]ZWVXdc!eZi^ihed^h!XgZVb!VcY
cjibZ\!VcYhZVhdcl^i]hVaiVcYeZeeZg#=ZVi\Zcian
[dg&·'b^cjiZhidlVgbi]gdj\]#HZgkZVidcXZ!
heg^c`aZYl^i]\gViZYEVgbZhVcX]ZZhZ#
Healthy option
JhZ_jhi&*%ba&À)e^ciadl"[ViXgƒbZ[gVˆX]Z^chiZVYd[
i]ZYdjWaZXgZVb#I]ZcYdl]Vii]Z>iVa^VchYd·heaVh]
V[ZlaVYaZ[jahd[i]ZeVhiVlViZg^cidi]ZhVjXZVcYhi^g
k^\dgdjhanidbV`ZZcdj\]hVjXZidXdVii]ZeVhiV#
PASTA AND RICE MAINS
MAIN COURSES
 PASTA AND RICE MAINS

SERVES 4
KEDGEREE
175g (6oz) long grain rice
1 tsp turmeric
375g (12oz) smoked haddock fillet 1H^bbZgi]Zg^XZVcYijgbZg^X!XdkZgZY!^cWd^a^c\
2 hard-boiled eggs hVaiZYlViZg[dg&'·&*b^cjiZhjci^aiZcYZg#G^chZ
60g (2oz) butter, plus extra for greasing l^i]Wd^a^c\lViZg!YgV^c!VcY`ZZelVgb#
juice of 1⁄2 lemon
150ml (1⁄4 pint) single cream 2BZVcl]^aZ!ejii]Z]VYYdX`!h`^c"h^YZYdlc!
salt ^cV[gn^c\eVc!XdkZgl^i]XdaYlViZg!VcYedVX]
cayenne pepper
[dg-·&%b^cjiZh#
2 tbsp finely chopped parsley

38ji&Z\\aZc\i]lVnh^cidfjVgiZghVcYgZhZgkZ
[dg\Vgc^h]#8dVghZanX]dei]ZhZXdcYZ\\#

49gV^ci]Z]VYYdX`!gZbdkZi]Zh`^cVcYWdcZh!
i]ZcÅV`Zi]ZÄh]#Ejii]ZÄh]^cidVaVg\ZWdla!
VYYi]Zg^XZ!X]deeZYZ\\!WjiiZg!aZbdc_j^XZ!
VcYXgZVb!VcYhZVhdcl^i]hVaiVcYXVnZccZeZeeZg#
Hi^g\Zcianidb^m#

57jiiZgVcdkZcegdd[Y^h]!VYYi]Z`ZY\ZgZZ!VcY
WV`Z^cVegZ]ZViZYdkZcVi&-%•8(*%•;!<Vh)!
hi^gg^c\dXXVh^dcVaan![dg&%·&*b^cjiZh#

6IdhZgkZ!hi^g^ci]ZeVghaZnVcY\Vgc^h]l^i]i]Z
gZhZgkZYZ\\fjVgiZgh#

Cook’s know-how

HdbZhbd`ZY]VYYdX`^hYnZYWg^\]inZaadl!hdadd`dji
[dghbd`ZY]VYYdX`i]Vi^heVaZ^cXdadjgVcYaVWZaaZY
¹jcYnZYº^[ndjlVciidVkd^YVgi^ÄX^VaXdadjg^c\h#
MAIN COURSES

SERVES 4
125g (4oz) asparagus, trimmed
and cut into bite-sized pieces
125g (4oz) broccoli florets
1 courgette, sliced
salt and black pepper
3 tbsp olive oil
1
⁄2 red and 1⁄2 yellow pepper,
halved, seeded, and diced
3 garlic cloves, crushed
1 × 200g (7oz) can chopped tomatoes
90g (3oz) frozen petits pois
125ml (4fl oz) double cream
500g (1lb) fettuccine
4 tbsp shredded fresh basil
90g (3oz) Parmesan cheese,
grated, to serve
PASTA AND RICE MAINS
FETTUCCINE PRIMAVERA
18dd`i]ZVheVgV\jh!WgdXXda^!VcYXdjg\ZiiZ^c
Wd^a^c\hVaiZYlViZg[dg(b^cjiZhdgjci^a_jhiiZcYZg#
9gV^c!g^chZjcYZgXdaYgjcc^c\lViZg!VcYhZiVh^YZ#
2=ZVii]Zd^a^cVaVg\Z!YZZe[gn^c\eVc!VYYi]Z
eZeeZghVcY\Vga^X!VcYXdd`!hi^gg^c\![dg)b^cjiZh
dgjci^ai]ZeZeeZghVgZhd[iZcZY#
36YYi]ZidbVidZhVcYi]ZeZi^ihed^h!VcYXdd`[dg
*b^cjiZhdgjci^ai]Za^fj^Y^ci]ZeVc^hgZYjXZYWn
VWdjiV]Va[#
46YYi]ZVheVgV\jh!WgdXXda^!VcYXdjg\ZiiZ!hi^g
^ci]ZXgZVb!VcYWd^a[dg&·'b^cjiZhidgZYjXZ
i]Za^fj^YVcYXdcXZcigViZi]ZÅVkdjg#6YYhVai
VcYeZeeZgidiVhiZ!VcYgZbdkZ[gdbi]Z]ZVi#
58dd`i]Z[ZiijXX^cZ^cVaVg\ZhVjXZeVcd[Wd^a^c\
hVaiZYlViZg[dg-·&%b^cjiZhjci^a_jhiiZcYZg#
69gV^ci]Z[ZiijXX^cZi]dgdj\]an!VYYidi]ZhVjXZ!
VcYidhhdkZgV]^\]]ZVi#Hi^g^ci]Zh]gZYYZYWVh^a
VcYhZgkZVidcXZ!heg^c`aZYl^i]EVgbZhVcX]ZZhZ#
Healthy option
;dgVa^\]iZg!aZhhXgZVbn!kZgh^dcd[i]^hXaVhh^XY^h]!
jhZ&)%%\&(doXVcX]deeZYidbVidZhVcYdb^i
i]ZXgZVb#>chiZVYd[heg^c`a^c\l^i]EVgbZhVcidhZgkZ!
heg^c`aZl^i]bdgZh]gZYYZY[gZh]WVh^a#
 MAIN COURSES
SERVES 6
90g (3oz) butter
1 onion, chopped
375g (12oz) risotto rice
1.25 litres (2 pints) hot vegetable
or chicken stock
a few pinches of saffron strands
salt and black pepper
60g (2oz) Parmesan cheese, grated
Parmesan shavings to serve
RISOTTO MILANESE
1BZai(%\&dod[i]ZWjiiZg^cVaVg\ZhVjXZeVc!
VYYi]ZX]deeZYdc^dc!VcYXdd`\ZciandkZgV
bZY^jb]ZVi!hi^gg^c\dXXVh^dcVaan![dg(·*b^cjiZh
jci^ahd[iZcZYWjicdiXdadjgZY#
26YYi]Zg^XZ!hi^gg^c\idXdVii]Z\gV^ch^ci]Z
WjiiZg!VcYXdd`[dg&b^cjiZ#6YYVaVYaZ[jad[]di
hidX`idi]ZeVc!VcYXdd`\Zcian!hi^gg^c\XdchiVcian!
jci^aVaai]ZhidX`]VhWZZcVWhdgWZY#
3Heg^c`aZ^ci]ZhV[[gdchigVcYhVcYhZVhdcl^i]hVai
VcYeZeeZg#8dci^cjZidVYYi]ZhidX`!VaVYaZ[jaVi
Vi^bZ!hi^gg^c\XdchiVcian!jci^ai]Zg^hdiid^hi]^X`VcY
XgZVbnVcYi]Zg^XZiZcYZg#I]^hl^aaiV`ZVWdji'%·
'*b^cjiZh#
4Hi^g^ci]ZgZbV^c^c\WjiiZgVcYi]ZEVgbZhVc
X]ZZhZ!VcYhZVhdcidiVhiZl^i]hVaiVcYeZeeZg#
HZgkZVidcXZ!ideeZYl^i]EVgbZhVch]Vk^c\h#
Cook’s know-how
G^hdiidb^aVcZhZ^hi]ZigVY^i^dcVaVXXdbeVc^bZciid
DhhdWjXd!WjindjXVchZgkZ^il^i]Vcndi]ZgY^h]d[
bZVidgedjaign!dgVhVÄghiXdjghZdc^ihdlc#>ci]Z
eVhi!^ilVhigVY^i^dcVaanXdd`ZYl^i]i]ZbVggdl[gdb
i]ZkZVah]Vc`hjhZY[dgi]ZdhhdWjXd!WjicdlVYVnh
i]ZÄc^h]ZYg^hdiid^hhdbZi^bZhideeZYl^i]V[Zl
heddc[jahd[i]Z_j^XZh[gdbVkZVagdVhiid\^kZ^iVbdgZ
igVY^i^dcVaVcYVji]Zci^XÅVkdjg#>[ndjlVciidgZYjXZ
i]Z[ViXdciZci^ci]^hgZX^eZ!db^ii]ZWjiiZg^chiZe)#
PASTA AND RICE MAINS
 MAIN COURSES
SERVES 6–8
375g (12oz) short-cut macaroni
salt and black pepper
45g (11⁄2oz) butter, plus extra for greasing
45g (11⁄2oz) plain flour
900ml (11⁄2 pints) milk
2 tsp Dijon mustard
175g (6oz) smoked Cheddar
cheese, grated
60g (2oz) light mozzarella cheese, grated
90g (3oz) mature Cheddar cheese, grated
60g (2oz) fresh white breadcrumbs
tomato and onion salad to serve
THREE-CHEESE MACARONI
18dd`i]ZbVXVgdc^^cWd^a^c\hVaiZYlViZg[dg-·&%
b^cjiZhjci^a_jhiiZcYZg#9gV^cVcYhZiVh^YZ#
2BZaii]ZWjiiZg^cVaVg\ZhVjXZeVc#6YYi]ZÅdjg
VcYXdd`!hi^gg^c\![dg&b^cjiZ#GZbdkZi]ZeVc
[gdbi]Z]ZViVcY\gVYjVaanWaZcY^ci]Zb^a`#7g^c\
idVWd^a!hi^gg^c\XdchiVcianjci^ai]Zb^mijgZi]^X`Zch#
H^bbZg[dgVWdji*b^cjiZh!hi^gg^c\#
3Hi^g^ci]ZbjhiVgY!hbd`ZY8]ZYYVgVcY
bdooVgZaaVX]ZZhZh!+%\'dod[i]ZbVijgZ8]ZYYVg
X]ZZhZ!VcYi]ZXdd`ZYbVXVgdc^#HZVhdcl^i]hVai
VcYeZeeZg#
4A^\]ianWjiiZgVaVg\Zh]VaadldkZcegdd[Y^h]VcY
heddc^ci]ZbVXVgdc^b^mijgZ#Heg^c`aZl^i]i]Z
WgZVYXgjbWhVcYi]ZgZbV^c^c\8]ZYYVgX]ZZhZVcY
WV`Z^cVegZ]ZViZYdkZcVi'%%•8)%%•;!<Vh+[dg
VWdji&*·'%b^cjiZhjci^a\daYZcVcYWjWWa^c\#
HZgkZl^i]VidbVidVcYdc^dchVaVY#
Cheese and leek macaroni
Db^ii]ZbdooVgZaaVX]ZZhZ#BZai(%\&doWjiiZg^c
VhVjXZeVc!VYY'·(ig^bbZYVcYÄcZanha^XZYaZZ`h!
VcYXdd`\Zcian[dg(·*b^cjiZhjci^ahd[iZcZY#6YY
i]ZaZZ`hidi]ZhVjXZl^i]i]Zild8]ZYYVgX]ZZhZh
VcYi]ZXdd`ZYVcYYgV^cZYbVXVgdc^#
PASTA AND RICE MAINS
MAIN COURSES
 PASTA AND RICE MAINS

SERVES 4
TAGLIATELLE WITH
375g (12oz) courgettes
250g (8oz) carrots, peeled VEGETABLE RIBBONS
salt
375g (12oz) fresh tagliatelle
scant 1 tbsp olive oil 1I]^canha^XZi]ZXdjg\ZiiZhVcYXVggdih^cidl^YZ!
1 garlic clove, crushed i]^cg^WWdch#
200ml (7fl oz) half-fat crème fraîche
2 tbsp ready made pesto 27g^c\VaVg\ZeVcd[hVaiZYlViZgidVWd^a!VYYi]Z
60g (2oz) dolcelatte cheese iV\a^ViZaaZ!Xdjg\ZiiZh!VcYXVggdih!VcYXdd`[dg(
chopped parsley to garnish
b^cjiZh#9gV^cVcYgZ[gZh]jcYZgXdaYgjcc^c\lViZg#

3=ZVii]Zd^a^cVaVg\Z[gn^c\eVc!VYYi]Z\Vga^X!
VcYhi^g"[gn[dgVWdji&b^cjiZ#

46YYi]ZXgƒbZ[gVˆX]ZVcYeZhid!i]ZcXgjbWaZ
^ci]ZX]ZZhZ#H^bbZgVcYhi^gi]ZhVjXZ[dg'·(
b^cjiZh!i]ZcVYYi]ZiV\a^ViZaaZVcYkZ\ZiVWaZh#B^m
\Zcian!ijgc^cidVlVgbZYhZgk^c\Y^h]!VcYheg^c`aZ
l^i]X]deeZYeVghaZn#HZgkZ^bbZY^ViZan#

Cook’s know-how

9daXZaViiZ^hVb^aYVcYXgZVbnWajZX]ZZhZ[gdb>iVan#
;dgVX]Vc\ZndjXdjaYjhZ\dg\dcodaV!Vcdi]Zg>iVa^Vc
WajZX]ZZhZl]^X]]VhVhigdc\Zg!hVai^ZgÅVkdjg#I]Z
;gZcX]GdfjZ[dgiXdjaYVahdWZjhZY#
MAIN COURSES

SERVES 8
625g (11⁄4lb) haddock fillet
1 slice of onion
1 bay leaf
4 black peppercorns
300ml (1⁄2 pint) dry white wine
250g (8oz) cooked peeled prawns
30g (1oz) butter
500g (1lb) courgettes, thickly sliced
1 garlic clove, crushed
175g (6oz) pre-cooked lasagne sheets
60g (2oz) Cheddar cheese, grated
2 tbsp grated Parmesan cheese
SAUCE
90g (3oz) butter
90g (3oz) plain flour
300ml (1⁄2 pint) single cream
3 tbsp chopped parsley
1 tbsp chopped fresh dill
salt and black pepper
PASTA AND RICE MAINS
FISHERMAN’S LASAGNE
1Ejii]Z]VYYdX`^cidVaVg\ZeVcl^i]i]Zdc^dc!
WVnaZV[!eZeeZgXdgch!VcYl^cZ#6YYZcdj\]lViZg
idXdkZg!Wg^c\idVWd^a!VcYh^bbZg[dg*b^cjiZh
dgjci^ai]ZÄh]^h_jhiXdd`ZY#
2A^[idjii]ZÄh]!gZbdkZi]Zh`^cVcYWdcZh!VcY
ÅV`Zi]ZÅZh]#B^mi]ZÄh]l^i]i]ZegVlch#HigV^c
i]Za^fj^YVcYbV`Zjeid.%%ba&&À'e^cihl^i]
lViZg#HZiVh^YZ#
3BZaii]ZWjiiZg^cVhVjXZeVcdkZgVbZY^jb]ZVi!
VYYi]ZXdjg\ZiiZhVcY\Vga^X!VcYXdd`[dg(b^cjiZh
jci^aWZ\^cc^c\idhd[iZc#
4BV`Zi]ZhVjXZ/bZaii]ZWjiiZg^cVhVjXZeVc!
heg^c`aZ^ci]ZÅdjg!VcYXdd`!hi^gg^c\![dg&b^cjiZ#
GZbdkZi]ZeVc[gdbi]Z]ZVi!VcY\gVYjVaanWaZcY
^ci]ZgZhZgkZYXdd`^c\a^fj^Y#7g^c\idVWd^a!hi^gg^c\
jci^ai]^X`ZcZY#H^bbZg[dg'·(b^cjiZh#Hi^g^ci]Z
XgZVb!eVghaZn!Y^aa!VcYhVaiVcYeZeeZgidiVhiZ#
5HeddcdcZ"i]^gYd[i]ZÄh]b^mijgZ^cidVh]Vaadl
dkZcegdd[Y^h]!idel^i]dcZ"i]^gYd[i]ZXdjg\ZiiZh!
VcYedjgdkZgdcZ"i]^gYd[i]ZhVjXZ#6ggVc\Z]Va[
d[i]ZaVhV\cZ^cVh^c\aZaVnZg#GZeZVii]ZaVnZgh!
Äc^h]^c\l^i]hVjXZ#
6Heg^c`aZl^i]i]Z8]ZYYVgVcYEVgbZhVcX]ZZhZ
VcYWV`Z^cVegZ]ZViZYdkZcVi'%%•8)%%•;!<Vh
+[dg)%b^cjiZhdgjci^a\daYZc#
 MAIN COURSES
SERVES 4
3 tbsp olive oil
500g (1lb) raw minced beef
1 large onion, finely chopped
2 celery stalks, sliced
1 tbsp plain flour
2 garlic cloves, crushed
90g (3oz) tomato purée
150ml (1⁄4 pint) beef stock
150ml (1⁄4 pint) red wine
1 × 400g (13oz) can chopped tomatoes
1 tbsp redcurrant jelly
salt and black pepper
400g (1lb) spaghetti
grated Parmesan cheese to serve
SPAGHETTI BOLOGNESE
1=ZVi'iWhed[i]Zd^a^cVhVjXZeVc#6YYi]Z
b^cXZYWZZ[!dc^dc!VcYXZaZgn!VcYXdd`!hi^gg^c\!
[dg*b^cjiZhdgjci^ai]ZWZZ[^hWgdlcZY#6YYi]Z
Ådjg!\Vga^X!VcYidbVidejg‚Z!VcYXdd`!hi^gg^c\!
[dgVWdji&b^cjiZ#
2Edjg^ci]ZhidX`VcYl^cZ#6YYi]ZidbVidZh
VcYgZYXjggVci_Zaan!hZVhdcl^i]hVaiVcYeZeeZg!
VcYWg^c\idVWd^a#8dd`!hi^gg^c\!jci^ai]Zb^mijgZ
]Vhi]^X`ZcZY#
3AdlZgi]Z]ZVi!eVgi^VaanXdkZgi]ZeVc!VcYh^bbZg
kZgn\Zcian!hi^gg^c\dXXVh^dcVaan![dgVWdji&]djg#
4BZVcl]^aZ!Xdd`i]ZheV\]Zii^^cWd^a^c\hVaiZY
lViZg[dg-·&%b^cjiZhjci^a_jhiiZcYZg#9gV^c#
5GZijgci]ZheV\]Zii^idi]ZhVjXZeVc!VYYi]Z
gZbV^c^c\d^a!VcYidhh\ZcianidXdVi#
69^k^YZi]ZheV\]Zii^Vbdc\lVgbZYhZgk^c\eaViZh
VcYaVYaZhdbZd[i]ZhVjXZdcided[ZVX]hZgk^c\#
Heg^c`aZl^i]Va^iiaZEVgbZhVcX]ZZhZVcY]VcYi]Z
gZbV^cYZghZeVgViZan#
PASTA AND RICE MAINS
MAIN COURSES

SERVES 6
3 tbsp olive oil
6 chicken thighs
250g (8oz) smoked bacon,
rind removed, cut into strips
1 large onion, chopped
1 litre (13⁄4 pints) chicken stock
250g (8oz) tomatoes, chopped
2 garlic cloves, crushed
a few pinches of saffron threads,
soaked in a little hot water
500g (1lb) short grain rice
1 red and 1 green pepper, halved,
seeded, and sliced
125g (4oz) frozen peas
salt and black pepper
500g (1lb) mussels, cleaned (page 45)
125g (4oz) cooked peeled prawns
TO FINISH
12 black olives, pitted
6 large cooked prawns, unpeeled
lemon wedges
2 tbsp chopped parsley
PASTA AND RICE MAINS
PAELLA
1=ZVii]Zd^a^cVeVZaaVeVcdgVaVg\Z!YZZe[gn^c\
eVcdghVji‚eVc#6YYi]ZX]^X`ZcVcYXdd`dkZgV
bZY^jb]ZVi[dg&%b^cjiZhjci^aWgdlcZYVaadkZg#
6YYi]ZWVXdcVcYdc^dcVcYXdd`[dg*b^cjiZh#
2Hi^g^ci]ZhidX`!idbVidZh!\Vga^X!VcYi]ZhV[[gdc
l^i]^ihhdV`^c\a^fj^Y!VcYWg^c\idVWd^a#6YYi]Z
g^XZ!gZYVcY\gZZceZeeZgh!VcYeZVh!VcYhZVhdc
l^i]hVaiVcYeZeeZg#8dkZgVcYWV`Z^cVegZ]ZViZY
dkZcVi&-%•8(*%•;!<Vh)[dg(*·)%b^cjiZh
jci^ai]Zg^XZ^hcZVganiZcYZgVcYi]ZhidX`]Vh
WZZcVWhdgWZY#
3BZVcl]^aZ!ejii]ZbjhhZah^cidVaVg\ZeVc
l^i]VWdji&Xb&À'^clViZg#8dkZgi^\]ian!VcY
Xdd`!h]V`^c\i]ZeVcdXXVh^dcVaan![dg*b^cjiZh
dgjci^ai]Zh]ZaahdeZc#9gV^ci]ZbjhhZah!VcYi]gdl
VlVnVcnl]^X]]VkZcdideZcZY/Ydcdiignid[dgXZ
i]ZbdeZc#
4Hi^gi]ZeZZaZYegVlch^cidi]ZeVZaaV!XdkZg!VcY
Xdd`\Zciandci]Z]dW[dgVWdji*b^cjiZh#IVhiZ
[dghZVhdc^c\#6ggVc\Zi]ZbjhhZahVgdjcYi]ZeVc!
VcYi]Zda^kZh!aVg\ZegVlch!VcYaZbdclZY\Zhdc
ide#HZgkZ]di!heg^c`aZYl^i]eVghaZn#
Healthy option
>[ndjgZbdkZi]Zh`^c[gdbi]ZX]^X`ZcWZ[dgZXdd`^c\
i]^hl^aaXdch^YZgVWangZYjXZi]Z[ViXdciZcid[i]ZeVZaaV#
 MAIN COURSES
SERVES 4
15g (1⁄2oz) butter
3 garlic cloves, crushed
250g (8oz) risotto rice
1 litre (13⁄4 pints) hot vegetable stock
175ml (6fl oz) single cream
90g (3oz) blue cheese, crumbled
4 tbsp ready made pesto
90g (3oz) Parmesan cheese, grated
4 tbsp pine nuts, lightly toasted
4 tbsp shredded fresh basil
RISOTTO AL VERDE
1BZaii]ZWjiiZg^cVaVg\ZhVjXZeVc#L]Zc^i^h
[dVb^c\!VYYi]Z\Vga^XVcYXdd`\Zcian[dg&b^cjiZ#
26YYi]Zg^hdiidg^XZ!hi^gg^c\idXdVii]Z\gV^ch^c
i]ZWjiiZg!VcYXdd`[dg'b^cjiZh#6YYVaVYaZ[ja
d[i]Z]dikZ\ZiVWaZhidX`!VcYXdd`\Zcian!hi^gg^c\
XdchiVcian!jci^ai]ZhidX`]VhWZZcVWhdgWZY#
8dci^cjZidVYYi]ZhidX`!VaVYaZ[jaViVi^bZ!VcY
Xdd`[dg'%·'*b^cjiZhdgjci^ai]Zg^XZ^h_jhiiZcYZg#
36YYi]ZXgZVb!VcYXdd`\Zcian!hi^gg^c\!jci^a
^i]VhWZZcVWhdgWZY#Hi^g^ci]ZWajZX]ZZhZ!i]Zc
i]ZeZhid!EVgbZhVc!VcYe^cZcjih#<Vgc^h]l^i]
h]gZYYZY[gZh]WVh^a!VcYhZgkZ#
Chicken and mushroom risotto
6YY&'*\)doha^XZYbjh]gddbhidi]ZhVjXZeVc
l^i]i]Z\Vga^X^chiZe&VcYXdd`[dg(·*b^cjiZhjci^a
i]Zbjh]gddbhVgZhd[i#HjWhi^ijiZX]^X`ZchidX`[dg
i]ZkZ\ZiVWaZhidX`!db^ii]ZWajZX]ZZhZVcYeZhid!
i]ZcVYY'*%\-doXdd`ZYY^XZYX]^X`Zcl^i]i]Z
XgZVb^chiZe(#
Asparagus risotto
6YY&ÄcZanX]deeZYdc^dcidi]ZeVcl^i]i]Z\Vga^X
^chiZe&!VcYXdd`[dg(·*b^cjiZhjci^ahd[i#Db^ii]Z
WajZX]ZZhZVcYeZhid!VcYVYY(,*\&'doig^bbZY
VcYX]deeZYVheVgV\jh^chiZe'!VWdji*b^cjiZh
WZ[dgZi]ZZcYd[i]ZXdd`^c\i^bZ#
PASTA AND RICE MAINS
Vegetable and Salad Sides
 MAIN COURSES
SERVES 4
4 beefsteak or slicing tomatoes
salt and black pepper
250g (8oz) mozzarella cheese
2 avocados
2 tbsp lemon juice
3–4 tbsp extra virgin olive oil
basil sprigs to garnish
TRICOLORE SALAD
1Ha^XZi]ZidbVidZhi]^can!eji^cidVWdla!
VcYheg^c`aZl^i]hVaiVcYeZeeZg#I]^canha^XZ
i]ZbdooVgZaaV#
28jii]ZVkdXVYdh^c]Va[aZc\i]lVnh#Il^hiid
addhZci]Z]VakZhVcYejaai]ZbVeVgi#GZbdkZi]Z
hidcZh!hXdgZVcYeZZad[[i]Zh`^c!i]ZcXjii]Z
]VakZhXgdhhlVnh#
38jii]ZVkdXVYdfjVgiZgh^cidi]^cha^XZh
aZc\i]lVnh!i]Zcheg^c`aZl^i]i]ZaZbdc_j^XZ
idegZkZciY^hXdadgVi^dc#
46ggVc\Zi]ZidbVid!bdooVgZaaV!VcYVkdXVYdha^XZh
ViigVXi^kZandcVeaViiZg#9g^ooaZl^i]i]ZZmigVk^g\^c
da^kZd^aVcY\Vgc^h]l^i]WVh^aheg^\hWZ[dgZhZgk^c\#
VEGETABLE AND SALAD SIDES
 MAIN COURSES

SERVES 4
CREAMED SPINACH
750g (11⁄2lb) fresh spinach
45g (11⁄2oz) butter
125ml (4fl oz) crème fraîche 18jiVcnXdVghZdjiZgaZVkZhVcYhiVa`hd[[
1
⁄4 tsp grated nutmeg i]Zhe^cVX]VcYY^hXVgY!i]ZclVh]i]Zhe^cVX]
salt and black pepper i]dgdj\]an^ceaZcind[XdaYlViZg#
1–2 tbsp grated Parmesan cheese
2BZaii]ZWjiiZg^cVhVjXZeVc!VYYi]Zhe^cVX]!
VcYhi^gjci^a^i]VhVWhdgWZYi]ZWjiiZg#

36YY]Va[d[i]ZXgƒbZ[gVˆX]Z!hZVhdcl^i]i]Z
cjibZ\VcYhVaiVcYeZeeZg!VcY]ZVii]gdj\]#

4IgVch[ZgidVh]VaadlÅVbZegdd[Y^h]!edjgi]Z
gZbV^c^c\XgƒbZ[gVˆX]Zdcide!VcYheg^c`aZl^i]
\gViZYEVgbZhVc#EjijcYZgV]di\g^aa[dgV[Zl
b^cjiZhjci^aa^\]ianWgdlcZY#HZgkZ]di#
VEGETABLE AND SALAD SIDES
MAIN COURSES
 VEGETABLE AND SALAD SIDES

SERVES 4–6
FRENCH-STYLE PEAS
1 small round lettuce, shredded
6 spring onions, chopped
60g (2oz) butter 1A^cZi]ZWdiidbd[VhVjXZeVcl^i]i]ZaZiijXZ#
1 tbsp chopped parsley 6YYi]Zheg^c\dc^dch!WjiiZg!eVghaZn!VcYhj\Vg!
1 tsp caster sugar VcYidel^i]i]ZeZVh#6YYi]ZlViZg!hZVhdcl^i]
500g (1lb) shelled fresh peas hVaiVcYeZeeZg!VcYWg^c\idVWd^a#
(they must be young)
or frozen peas 2H^bbZg\Zcian!jcXdkZgZY![dg&*·'%b^cjiZhjci^a
4 tbsp water
i]Za^fj^Y]VhZkVedgViZYVcYi]ZeZVhVgZiZcYZg#
salt and black pepper
IVhiZ[dghZVhdc^c\VcYhZgkZ]di#
MAIN COURSES
 VEGETABLE AND SALAD SIDES

SERVES 6–8
GOLDEN ROASTED PUMPKIN
1kg (2lb) piece of pumpkin or butternut
squash, skinned, seeded, and cut into
large chunks 1Ejii]Zejbe`^cdgWjiZgcjihfjVh]X]jc`hdcV
2–3 tbsp olive oil WV`^c\igVn#B^mi]Zd^a!k^cZ\Vg!\Vga^X!i]nbZ!VcY
1 tsp balsamic or red wine vinegar eVeg^`V!hZVhdcl^i]hVaiVcYeZeeZg!VcYedjgdkZg
3 garlic cloves, crushed i]Zejbe`^c#
1 tsp chopped fresh thyme
1 tsp paprika 2GdVhi^cVegZ]ZViZYdkZcVi&.%•8(,*•;!<Vh*
salt and black pepper
[dg&*·'%b^cjiZhjci^ai]Zejbe`^c^hiZcYZgVcY
viniagrette dressing (see below)
a^\]ianWgdlcZYdcide#<Vgc^h]l^i]i]nbZ!VcY
fresh thyme to garnish
hZgkZVidcXZ#>[egZ[ZggZY!aZVkZidXddaVcYhZgkZ
l^i]Vk^cV^\gZiiZYgZhh^c\#

VINIAGRETTE DRESSING
Put 6 tbsp olive oil, 2 tbsp white wine vinegar,
1 tbsp Dijon mustard, 1⁄4 tsp caster sugar, and
a pinch of salt and pepper into a screw-topped
jar. Shake well until combined. This makes
150ml (1⁄4 pint).
 MAIN COURSES

SERVES 6
POMMES ANNA
750g (11⁄2lb) potatoes
90g (3oz) butter, plus extra for greasing
salt and black pepper 1Ha^XZi]ZediVidZhkZgni]^can!egZ[ZgVWanl^i]
i]Zha^X^c\Y^hXd[V[ddYegdXZhhdg#

2<ZcZgdjhanWjiiZgi]ZWVhZVcYh^YZhd[Vc
dkZcegdd[[gn^c\eVc#AVnZgi]ZediVidZh^ci]Z[gn^c\
eVc!hZVhdc^c\ZVX]aVnZgl^i]hVaiVcYeZeeZg!VcY
Ydii^c\l^i]i]ZWjiiZg#

38dkZgi]ZeVci^\]ianl^i]WjiiZgZY[d^aVcYi]Za^Y!
VcYXdd`dkZgVbZY^jb]ZVi[dg&*b^cjiZhdgjci^a
i]ZWVhZd[i]ZediVidXV`Z^ha^\]i\daYZcWgdlc#

4IgVch[Zgi]ZeVcidVegZ]ZViZYdkZcVcYXdd`
Vi&.%•8(,*•;!<Vh*[dg(%b^cjiZhdgjci^ai]Z
ediVidXV`Z^hiZcYZg#

5>ckZgiVlVgbZYhZgk^c\eaViiZgdkZgi]ZeVc!VcY
ijgcdjii]ZediVidXV`Zhdi]Vii]ZXg^heaVnZg^hdc
i]Zide#HZgkZVidcXZ!Xji^cidlZY\Zh#

Cook’s know-how

6ggVc\Zi]ZediVidZh^ci]Z[gn^c\eVcVhhddcVhi]Zn
]VkZWZZcha^XZY#9dc¼iaZVkZi]ZbidhdV`^clViZgdg
i]ZhiVgX]^ci]Zbl^aaaZVX]djiVcYi]Znl^aacdi]daY
id\Zi]ZgidbV`Zi]ZXV`Z#
VEGETABLE AND SALAD SIDES
MAIN COURSES
 VEGETABLE AND SALAD SIDES

SERVES 4–6
1
COUSCOUS SALAD
⁄2 tsp crushed dried red chillies
90ml (3fl oz) olive oil
250g (8oz) couscous 18dbW^cZi]ZX]^aa^ZhVcYda^kZd^a!VcYhZiVh^YZ#
500ml (16fl oz) boiling water
3–4 tbsp sultanas 2Ejii]ZXdjhXdjh^cidVWdla!hi^g^ci]ZbZVhjgZY
5cm (2in) piece of fresh root lViZg!hjaiVcVh!\^c\Zg!VcYV\ddYe^cX]d[hVai#
ginger, peeled and grated 8dkZgVcYaZVkZidhiVcY[dg&%b^cjiZh#
salt and black pepper
3–4 tbsp white wine vinegar
3Hi^g^ci]ZX]^aa^d^a!k^cZ\Vg!idbVidZh!dc^dc!heg^c\
5 ripe tomatoes, diced
dc^dch!VcYb^ci#HZVhdcl^i]hVaiVcYeZeeZgid
1 onion, chopped
3 spring onions, thinly sliced iVhiZ!VcY\Vgc^h]l^i]b^ciheg^\hWZ[dgZhZgk^c\#
2 tbsp chopped fresh mint
mint sprigs to garnish
 MAIN COURSES
SERVES 8
4 fennel bulbs, trimmed and
quartered lengthways
salt and black pepper
butter for greasing
250g (8oz) mozzarella cheese,
grated chopped parsley to garnish
ITALIAN FENNEL
18dd`i]Z[ZccZa^cWd^a^c\hVaiZYlViZg[dg&%
b^cjiZhjci^a_jhiiZcYZg#9gV^ci]dgdj\]an#
27jiiZgVh]VaadldkZcegdd[Y^h]#6YYi]Z[ZccZa
VcYhZVhdcl^i]hVaiVcYeZeeZg#Heg^c`aZi]Z\gViZY
bdooVgZaaVX]ZZhZdcide#
37V`Z^cVegZ]ZViZYdkZcVi'%%•8)%%•;!<Vh+
[dg&*·'%b^cjiZhjci^ai]ZX]ZZhZidee^c\^h\daYZc
VcYWjWWa^c\#Heg^c`aZl^i]X]deeZYeVghaZn!VcY
hZgkZ]di#
VEGETABLE AND SALAD SIDES
 MAIN COURSES

SERVES 8
CRUNCHY COLESLAW
1 white cabbage, weighing
about 750g (11⁄2lb)
150ml (1⁄4 pint) vinaigrette 18jii]ZXVWWV\Z^cidfjVgiZghaZc\i]lVnhVcYXji
dressing (page 205) djii]ZXdgZ#H]gZYi]ZXVWWV\ZÄcZan!jh^c\Z^i]Zg
1 small onion, finely chopped Vh]Vge`c^[Zdgi]Zha^X^c\WaVYZd[V[ddYegdXZhhdg#
1 tsp Dijon mustard
salt and black pepper 2Ejii]ZXVWWV\Z^cidVaVg\ZWdla!VYYi]Z
3 celery stalks, thinly sliced k^cV^\gZiiZ!dc^dc!VcY9^_dcbjhiVgY!VcYhZVhdc
2 carrots, grated
l^i]hVaiVcYeZeeZg#Idhhidb^mi]dgdj\]an#8dkZg
60g (2oz) sultanas
i]ZWdlai^\]ian!VcYaZVkZidX]^aa[dgVWdji-]djgh#
75–90ml (21⁄2–3 floz) mayonnaise
(see below)
36YYi]ZXZaZgn!XVggdih!VcYhjaiVcVh!VcYidhhid
b^mi]dgdj\]an#Hi^g^ci]ZbVndccV^hZ#8dkZgVcY
X]^aajci^agZVYnidhZgkZ#Idhhi]ZXdaZhaVllZaaVcY
iVhiZ[dghZVhdc^c\WZ[dgZhZgk^c\#

MAYONNAISE
Put a bowl on a tea towel to steady it. Add 2
egg yolks, 1 tsp Dijon mustard, add salt and
pepper to taste, and beat together with a
balloon whisk until the egg yolks have
thickened slightly. Whisk in 150ml ( 1⁄4 pint)
olive or sunflower oil, or a mixture of the two,
just a drop at a time, whisking until the mixture
is thick. Stir in 2 tsp white wine vinegar or
lemon juice. Check the seasoning, adding sugar
to taste if liked. Serve at once or chill. This
recipe makes 200ml (7fl oz).
VEGETABLE AND SALAD SIDES
MAIN COURSES
 VEGETABLE AND SALAD SIDES

SERVES 8
SWISS ROSTI
1.5kg (3lb) large baking
potatoes, scrubbed
black pepper 18dd`i]ZediVidZh^cWd^a^c\hVaiZYlViZg[dg
60g (2oz) butter VWdji&*·'%b^cjiZhjci^a_jhiiZcYZg#9gV^ci]Z
2 tbsp sunflower oil ediVidZhi]dgdj\]an!aZVkZidXdda!i]ZceZZa#
fresh thyme to garnish 8dkZgVcYX]^aa[dgVWdji)]djgh#

28dVghZan\gViZi]ZediVidZh^cidVaVg\ZWdla!
hZVhdcl^i]eZeeZg!VcYhi^gXVgZ[jaanidb^m#

3BZai(%\&dod[i]ZWjiiZgl^i]&iWhed[i]Z
d^a^cV[gn^c\eVc!VYYi]Z\gViZYediVid!VcYÅViiZc
^cidVXV`Zl^i]VÄh]ha^XZ#8dd`dkZgVadl]ZVi[dg
VWdji&*b^cjiZhjci^ai]ZWVhZ^hXg^heVcY\daYZc
Wgdlc#IjgcdcidVaVg\ZWjiiZgZYeaViZ#

4BZaii]ZgZbV^c^c\WjiiZgVcYd^a^ci]Z[gn^c\eVc!
ha^YZ^ci]ZediVidXV`Z!VcYXdd`[dg*·&%b^cjiZh
idWgdlci]ZhZXdcYh^YZ#IjgcdjidcidVlVgbZY
eaViiZg!\Vgc^h]!VcYhZgkZXji^cidlZY\Zh#

Celeriac rosti

HjWhi^ijiZ,*%\&&À'aWXZaZg^VX[dg]Va[d[i]ZediVid#
7Z[dgZWd^a^c\^chiZe&!eZZai]ZXZaZg^VX!VcYidhh^c
aZbdc_j^XZidegZkZciY^hXdadgVi^dc#

Onion rosti

=ZVi&iWhehjcÅdlZgd^a^cV[gn^c\eVc!VYY&aVg\Z
X]deeZYdc^dc!VcYXdd`[dg(·*b^cjiZhjci^ahd[iZcZY
WjicdiXdadjgZY#;dg`i]Zdc^dc^cidi]Z\gViZYediVid
^chiZe'!WZ[dgZhZVhdc^c\l^i]eZeeZg#
Desserts
Fruit Desserts
 DESSERTS
SERVES 4
1 × 425g (14oz) jar or can
Morello cherries in syrup
2–3 tbsp caster sugar
75 ml (21⁄2fl oz) brandy
a few drops of almond extract
vanilla ice cream to serve
CHERRIES JUBILEE
19gV^ci]ZX]Zgg^Zh!gZhZgk^c\&'*ba)Ådod[
i]Zhngje#Ejii]ZX]Zgg^Zh^cidVhVjXZeVcl^i]
i]ZbZVhjgZYhngjeVcYi]Zhj\Vg#
2=ZVi\Zcian!hi^gg^c\!jci^ai]Zhj\Vg]VhY^hhdakZY!
i]ZcWg^c\idVWd^a#H^bbZg[dgVWdji*b^cjiZhjci^a
i]Za^fj^Y]Vhi]^X`ZcZYVcYgZYjXZYWnVWdji]Va[#
3Edjgi]ZWgVcYndkZgi]ZX]Zgg^Zh!VcYVYYi]Z
VabdcYZmigVXi#7d^aidZkVedgViZi]ZVaXd]da!i]Zc
heddci]Z]diX]Zgg^ZhVcYhngjedkZghXddehd[
kVc^aaV^XZXgZVb!VcYhZgkZVidcXZ#
Cook’s know-how
>chiZVYd[Wd^a^c\i]Zhngjejci^a^i^hgZYjXZY^chiZe'!
hi^g^c&iheXdgcÅdjgb^mZYidVeVhiZl^i]Va^iiaZXdaY
lViZg#7g^c\idVWd^a!hi^gg^c\!jci^ai]^X`ZcZY#
Fresh cherries jubilee
GZeaVXZi]ZBdgZaadX]Zgg^Zhl^i]*%%\&aW[gZh]
X]Zgg^Zh#E^ii]ZX]Zgg^ZhVcYedVX]i]Zb^c'*%ba
-ÅdogZYl^cZVcY&%%\(&À'doXVhiZghj\Vgjci^a
iZcYZg#HjWhi^ijiZi]ZedVX]^c\a^fj^Y[dgi]Zhngje#
FRUIT DESSERTS
 DESSERTS

SERVES 6
MANGO AND LIME MOUSSE
2 large ripe mangoes
grated zest and juice of 2 limes
15g (1⁄2oz) powdered gelatine 1Ha^XZi]ZbVc\dÅZh]VlVn[gdbi]ZhidcZh#EZZa
3 eggs, plus 1 egg yolk i]ZÅZh]!i]Zcejg‚Z^cVWaZcYZgdg[ddYegdXZhhdg#
45g (11⁄2oz) caster sugar 6YYi]Za^bZoZhiidi]Zejg‚Z#
150ml (1⁄4 pint) double or whipping
cream, whipped until thick 2Ejii]Za^bZ_j^XZ^cidVhbVaaWdla!heg^c`aZi]Z
\ZaVi^cZdkZgi]Zide!VcYaZVkZ[dg&%b^cjiZhjci^a
DECORATION
^iWZXdbZhhedc\n#

150ml (1⁄4 pint) double or whipping

3HiVcYi]ZWdla^cVeVcd[]dilViZgVcY]ZVijci^a
cream, whipped until thick
i]Z\ZaVi^cZ]VhY^hhdakZY#
1 lime, thinly sliced

48dbW^cZi]ZZ\\h!Z\\nda`!VcYhj\Vg^cVaVg\Z
WdlaVcYl]^h`k^\dgdjhan[dgVWdji&%b^cjiZhjci^a
i]Zb^mijgZ^heVaZVcYkZgni]^X`#<gVYjVaanVYYi]Z
bVc\dejg‚Z!l]^h`^c\WZilZZcZVX]VYY^i^dcid
`ZZei]Zb^mijgZi]^X`#

5;daYi]Zl]^eeZYXgZVb^cidi]ZbVc\db^mijgZ#
6YYi]ZY^hhdakZY\ZaVi^cZ^cVhiZVYnhigZVb!hi^gg^c\
\Zcianidb^m#Edjgi]Zb^mijgZ^cidV\aVhhhZgk^c\
WdlaVcYX]^aajci^ahZi#

6IdYZXdgViZ!e^eZgdhZiiZhd[l]^eeZYXgZVbdc
ided[i]ZbdjhhZ#8jii]Za^bZha^XZh^c]Va[VcY
eaVXZWZilZZci]ZXgZVb#HZgkZX]^aaZY#
FRUIT DESSERTS
DESSERTS
 FRUIT DESSERTS

SERVES 4
SHALLOW 600ML (1 PINT) OVENPROOF DISH
MAGIC LEMON PUDDING
60g (2oz) butter, softened,
plus extra for greasing 1Ejii]ZWjiiZg!aZbdcoZhi!VcYhj\Vg^cidVWdla
grated zest and juice of 1 large lemon VcYWZViid\Zi]Zgjci^aeVaZVcYÅj[[n#
90g (3oz) caster sugar
2 eggs, separated 26YYi]ZZ\\nda`h!Ådjg!VcYaZbdc_j^XZ!VcY
30g (1oz) plain flour hi^gidXdbW^cZ#<gVYjVaanhi^g^ci]Zb^a`jci^a
175ml (6fl oz) milk
ZkZcanb^mZY#
lemon or lime slices to decorate

3L]^h`i]ZZ\\l]^iZhjci^ahi^[[WjicdiYgn#
<gVYjVaan[daY^cidi]ZaZbdcb^mijgZ#

4A^\]ianWjiiZgi]ZdkZcegdd[Y^h]#Edjgi]ZaZbdc
b^mijgZ^cidi]ZY^h]!VcYejii]ZY^h]^cidVgdVhi^c\
i^c#6YYZcdj\]]dilViZgidi]ZgdVhi^c\i^cid
XdbZVabdhiidi]Zg^bd[i]ZY^h]#7V`Z^cV
egZ]ZViZYdkZcVi&+%•8('*•;!<Vh([dg)%
b^cjiZhdgjci^ai]Zhedc\Z[ZZahheg^c\n#HZgkZ]di!
YZXdgViZYl^i]aZbdcdga^bZha^XZh#AZ[idkZghVgZ
\ddYXdaY#

Cook’s know-how

I]^h¹bV\^XºejYY^c\hZeVgViZhYjg^c\Xdd`^c\id[dgb
Vhedc\Zidee^c\l^i]ViVc\naZbdchVjXZWZcZVi]#
 DESSERTS
SERVES 4
4 ripe peaches, peeled, stoned, and sliced
8 scoops of vanilla ice cream
mint sprigs to decorate
MELBA SAUCE
375g (12oz) raspberries
about 4 tbsp icing sugar
PEACH MELBA
1BV`Zi]ZBZaWVhVjXZ/ejg‚Z'*%\-dod[
i]ZgVheWZgg^Zh#Ejh]i]gdj\]Vh^ZkZidgZbdkZi]Z
hZZYh#H^[ii]Z^X^c\hj\VgdkZgi]Zejg‚ZVcYhi^g^c#
2BV`ZVcViigVXi^kZVggVc\ZbZcil^i]i]ZeZVX]
ha^XZh^c)\aVhhhZgk^c\Y^h]Zh#IdeZVX]l^i]'
hXddehd[^XZXgZVbVcYhdbZhVjXZ#9ZXdgViZl^i]
b^ciheg^\hVcYi]ZgZbV^c^c\gVheWZgg^Zh#
FRUIT DESSERTS
DESSERTS

SERVES 10
28CM (11IN) LOOSE-BOTTOMED FLUTED FLAN TIN
BAKING BEANS
1kg (2lb) fresh apricots,
halved and stoned
juice of 1 lemon
125ml (4fl oz) water
75g (21⁄2oz) caster sugar
1 tsp arrowroot
crème pâtissière (see below)
1 tbsp brandy
30g (1oz) toasted flaked almonds
PASTRY
250g (8oz) plain flour
125g (4oz) chilled butter, cubed
60g (2oz) caster sugar
1 egg, beaten
CRÉME PÂTISSIÈRE
Put 3 eggs, 90g (3oz) vanilla sugar, and 60g
(2oz) plain flour into a large bowl, add a little
milk taken from 400ml (14fl oz), and mix until
smooth. Pour the remaining milk into a heavy
saucepan and bring almost to a boil. Pour on
to the egg mixture, whisking well. Rinse out
the saucepan to remove any milk residue.
Return the egg mixture to the pan, and cook
over a gentle heat, stirring continuously, until
thickened. Pour into a bowl and cover with
cling film, gently pressing it over the surface
of the custard to prevent a skin from forming.
Leave to cool.
FRUIT DESSERTS
FRENCH APRICOT
AND ALMOND TART
1H^[ii]ZÅdjg^cidVaVg\ZWdla#6YYi]ZWjiiZgVcY
gjW^cjci^ai]Zb^mijgZgZhZbWaZhÄcZWgZVYXgjbWh#
Hi^g^ci]Zhj\VgVcYZ\\idbV`ZVhd[iYdj\]#
2Gdaadjii]ZeVhigndcVa^\]ianÅdjgZYhjg[VXZ
VcYjhZida^cZi]ZÅVci^c#8]^aa^ci]ZgZ[g^\ZgVidg[dg
(%b^cjiZh#7V`ZWa^cY^cVegZ]ZViZYdkZcVi'%%•8
)%%•;!<Vh+[dg&%b^cjiZhjci^ai]ZeVhignXVhZ^h
WZ\^cc^c\idWgdlc#GZbdkZi]ZWZVchVcY[d^aVcY
WV`Z[dgVcdi]Zg*·&%b^cjiZh#AZVkZidXdda#
3Ejii]ZVeg^Xdih!Xji"h^YZYdlc!^cVh]VaadleVc
l^i]i]ZaZbdc_j^XZ!bZVhjgZYlViZg!VcYhj\Vg#
8dkZgi^\]ianVcYWg^c\idVWd^a#AdlZgi]Z]ZVi
VcYh^bbZg\Zcian[dg(b^cjiZhdgjci^a_jhihd[i#
GZbdkZi]ZVeg^Xdihl^i]VhadiiZYheddc!gZhZgk^c\
i]Z_j^XZh#9gV^cdceVeZgidlZah!VcYaZVkZidXdda#
4GZbdkZi]ZeVhignXVhZ[gdbi]ZÅVci^cVcYeji
dcVhZgk^c\eaViZ#HegZVYi]ZXgƒbZe}i^hh^ƒgZdkZg
i]ZeVhignXVhZ!VcYhbddi]i]Zhjg[VXZ#6ggVc\Zi]Z
Veg^Xdih!Xji"h^YZYdlc!dci]ZXgƒbZe}i^hh^ƒgZ#
8dbW^cZi]ZVggdlgddiVcYWgVcYn^cVhbVaaWdla
VcYhi^g^ci]ZgZhZgkZYVeg^Xdi_j^XZh#
5GZijgci]Zb^mijgZidi]ZeVcVcYWg^c\idVWd^a!
hi^gg^c\jci^ai]^X`#6YYi]ZidVhiZYÅV`ZYVabdcYh#
Heddci]Z\aVoZdkZgi]ZVeg^Xdih!bV`^c\hjgZi]Zn
VgZZkZcanXdViZY#6YYVa^iiaZlViZgidi]Z\aVoZ^[
^i^hiddi]^X`#AZVkZidXddajci^ahZiVcYhZgkZXdaY#
DESSERTS
 FRUIT DESSERTS

SERVES 6
WINTER FRUIT SALAD
60g (2oz) caster sugar
90ml (3fl oz) water
pared zest of 1⁄2 lemon 1Ejii]Zhj\VgVcYbZVhjgZYlViZg^cidVhVjXZeVc
2 pink grapefruit VcY]ZVi\Zcianjci^ai]Zhj\Vg]VhY^hhdakZY#6YYi]Z
2 oranges aZbdcoZhiVcYWg^c\i]ZhngjeidVWd^a#7d^a[dg&
250g (8oz) seedless green grapes, halved b^cjiZ!i]ZchigV^c^cidVhZgk^c\Wdla#AZVkZidXdda#
2 ripe pears, peeled, cored, and sliced
2 bananas, sliced 2Jh^c\Vh]VgehZggViZY`c^[Z!Xjii]ZeZZaVcY
e^i][gdbZVX]\gVeZ[gj^iVcYdgVc\Z#GZbdkZi]Z
hZ\bZcihWnXjii^c\WZilZZcZVX]bZbWgVcZ#6YY
i]ZhZ\bZcihidi]ZWdla#

36YYi]Z\gVeZh!eZVgh!VcYWVcVcVhidi]ZhZgk^c\
WdlaVcY\Zcianb^midXdViVaad[i]Z[gj^i^ci]Z
hj\Vghngje#

48dkZgVcYX]^aai]Z[gj^ihVaVY[dgjeid&]djg
WZ[dgZhZgk^c\#

Cook’s know-how

>[ndjVgZh]dgid[i^bZndjXVc_jhiheg^c`aZi]Z[gj^i
l^i]XVhiZghj\VgidiVhiZgVi]Zgi]VcbV`^c\Vhj\Vg
hngje#IdegZkZcii]ZeZVghVcYWVcVcVh[gdb
Y^hXdadjg^c\l]Zcha^XZYVcYZmedhZYidi]ZV^g!idhh
i]Ze^ZXZh^caZbdc_j^XZ#

Summer berry salad

8ji,*%\&&À'aWhigVlWZgg^Zh^c]Va[!i]Zcb^mi]Zbl^i]
'*%\-dogVheWZgg^ZhVcY'*%\-doWajZWZgg^Zh#H^[i(
iWhe^X^c\hj\VgdkZgi]Z[gj^i!VcYedjgi]Z_j^XZd['
dgVc\Zhdcide#Hi^g\Zcian!XdkZg!VcYX]^aa[dg&]djg#
DESSERTS
 FRUIT DESSERTS

SERVES 6
MANGO AND PASSION
4 egg whites
250g (8oz) caster sugar FRUIT MERINGUE
FILLING 1BVg`''%Xb-^cX^gXaZhdc'h]ZZihd[cdc"

1 ripe mango hi^X`WV`^c\eVgX]bZci!ijgci]ZeVeZgdkZg!VcYjhZ

1 passion fruit
300ml (1⁄2 pint) whipping cream,
whipped until thick
125g (4oz) strawberries, sliced
DECORATION
150ml (1⁄4 pint) double or whipping
cream, whipped until stiff
a few strawberries
ida^cZ'WV`^c\igVnh#
2L]^h`i]ZZ\\l]^iZhl^i]V]VcY"]ZaYZaZXig^X
b^mZgjci^ahi^[[WjicdiYgn#6YYi]Zhj\Vg!&iheVi
Vi^bZ!VcYXdci^cjZidl]^h`jci^aVaai]Zhj\Vg]Vh
WZZc^cXdgedgViZYVcYi]Zb^mijgZ^hhi^[[VcY\adhhn#
3E^eZi]ZbZg^c\jZ!^cXdcXZcig^XX^gXaZh!^ch^YZi]Z
bVg`ZYX^gXaZhdci]ZeVeZg"a^cZYWV`^c\igVnh#

47V`Zi]ZbZg^c\jZgdjcYh^cVegZ]ZViZYdkZcVi
&)%•8',*•;!<Vh&[dg&·&&À)]djghjci^aXg^heVcY
Ygn#AZVkZidXdda!i]ZcXVgZ[jaaneZZad[[i]ZeVeZg#

59^XZi]ZbVc\dkZgnÄcZ#=VakZi]ZeVhh^dc[gj^i
VcYhXddedjii]Zejae#

6HegZVYi]Zl]^eeZYXgZVbdkZg&d[i]ZbZg^c\jZ
gdjcYh#6ggVc\Zi]ZbVc\d!eVhh^dc[gj^iejae!VcY
higVlWZgg^Zhdcide!VcYXdkZgl^i]i]ZgZbV^c^c\
bZg^c\jZgdjcY#

79ZXdgViZl^i]e^eZYgdhZiiZhd[l]^eeZYXgZVb!
higVlWZggnha^XZh!VcYVl]daZhigVlWZggn#
 DESSERTS
SERVES 6
1kg (2lb) plums, halved and stoned
60g (2oz) light muscovado sugar
1 tsp ground cinnamon
CRUMBLE TOPPING
250g (8oz) self-raising brown flour
100g (4oz) butter
150g (5oz) light muscovado sugar
PLUM CRUMBLE
1Ejii]Zeajbh^cidVh]VaadldkZcegdd[Y^h]VcY
heg^c`aZl^i]i]Zhj\VgVcYX^ccVbdc#
2BV`Zi]Zidee^c\/ejii]ZÅdjg^cidVWdla!VcY
gjW^ci]ZWjiiZgl^i]i]ZÄc\Zgi^ehjci^ai]Zb^mijgZ
gZhZbWaZhÄcZWgZVYXgjbWh#Hi^g^ci]Zhj\Vg#
3Heg^c`aZi]Zidee^c\ZkZcandkZgi]Zeajbh!
l^i]djiegZhh^c\^iYdlc!VcYWV`Z^cVegZ]ZViZY
dkZcVi&-%•8(*%•;!<Vh)[dg(%·)%b^cjiZhjci^a
\daYZc#HZgkZi]ZXgjbWaZ]dil^i]XjhiVgY#
Crunchy apricot crumble
HjWhi^ijiZ[gZh]Veg^Xdih[dgi]Zeajbh!VcYdb^ii]Z
X^ccVbdc#HjWhi^ijiZedgg^Y\ZdVihdgbjZha^[dg]Va[d[
i]ZÅdjg^ci]ZXgjbWaZidee^c\!dgjhZjeid&'*\)do
X]deeZYidVhiZY]VoZacjih#NdjXVcVahdjhZ]Va[l]^iZ
VcY]Va[WgdlcÅdjg#
Rhubarb and ginger crumble
HjWhi^ijiZ&`\'aWg]jWVgW!Xji^cid'#*Xb&^ce^ZXZh!
[dgi]Zeajbh#Eji^cidVhVjXZeVcl^i]i]Zhj\Vg!'iWhe
lViZg!VcY&ihe\gdjcY\^c\Zg^chiZVYd[i]ZX^ccVbdc!
VcYXdd`\Zcianjci^ai]Zg]jWVgW^hhd[i#
FRUIT DESSERTS
Rich Desserts
DESSERTS
 RICH DESSERTS

SERVES 6
SCOTCH MIST
450ml (3⁄4 pint) double or
whipping cream
4 tbsp whisky 1L]^ei]ZXgZVbl^i]i]Zl]^h`njci^a^i_jhi
90g (3oz) meringues, coarsely crushed ]daYh^ihh]VeZ#;daY^ci]ZXgjh]ZYbZg^c\jZh#
30g (1oz) flaked almonds, toasted
2Heddci]Zb^mijgZ^cid+\aVhhhZgk^c\Wdlah!
XdkZg!VcYX]^aa[dgVWdji'%b^cjiZhdgjci^aÄgb#

3HXViiZgi]ZidVhiZYÅV`ZYVabdcYhdkZgi]Z
YZhhZgih_jhiWZ[dgZhZgk^c\#

Eton mess

HjWhi^ijiZ)iWheWgVcYn[dgi]Zl]^h`n!VcYVYY*%%\
&aWX]deeZYhigVlWZgg^Zhidi]ZXgZVbb^mijgZ#
9ZXdgViZl^i]higVlWZggn]VakZhVcYb^ciaZVkZh^chiZVY
d[i]ZVabdcYh#
DESSERTS
 RICH DESSERTS

SERVES 4
4 × 300ML (1⁄2 PINT) SOUFFLÉ DISHES
HOT CHOCOLATE SOUFFLÉS
125g (4oz) plain chocolate
2 tbsp water 17gZV`i]ZX]dXdaViZ^cide^ZXZh!VcYeji^cidV
300ml (1⁄2 pint) milk hbVaahVjXZeVcl^i]i]ZbZVjgZYlViZgVcYV[Zl
45g (11⁄2oz) butter, plus extra for greasing iVWaZheddchd[i]Zb^a`#=ZVi\Zcian!hi^gg^c\!jci^a
45g (11⁄2oz) plain flour i]ZX]dXdaViZ]VhbZaiZY#6YYi]ZgZbV^c^c\b^a`!
2–3 drops of vanilla essence hi^gg^c\idWaZcY#
60g (2oz) caster sugar
4 egg yolks
2BZaii]ZWjiiZg^cVeVc!VYYi]ZÅdjg!VcYXdd`!
5 egg whites
sifted icing sugar for dusting
hi^gg^c\![dg&b^cjiZ#GZbdkZ[gdbi]Z]ZVi!VcY
\gVYjVaanVYYi]ZX]dXdaViZVcYb^a`b^mijgZ#7g^c\
idVWd^a!hi^gg^c\!jci^ai]ZhVjXZ]Vhi]^X`ZcZY#Hi^g
^ci]ZkVc^aaVZhhZcXZVcYXVhiZghj\Vg!VcYXdda#

37ZVii]ZZ\\nda`h^cidi]ZXddaZYX]dXdaViZ
b^mijgZ#A^\]ianWjiiZgi]Z^cY^k^YjVahdj[łY^h]Zh
VcYhZiVh^YZ#

4L]^h`i]ZZ\\l]^iZhjci^ahi^[[WjicdiYgn#Hi^g&
aVg\Zheddc[jad[i]ZZ\\l]^iZh^cidi]ZX]dXdaViZ
b^mijgZ!i]ZcXVgZ[jaan[daY^ci]ZgZbV^cYZg#9^k^YZ
i]Zb^mijgZWZilZZci]Z)hdj[łY^h]Zh#

5EaVXZdcV]diWV`^c\igVnVcYWV`Z^cVegZ]ZViZY
dkZcVi&.%•8(,*•;!<Vh*[dg)%·)*b^cjiZhjci^a
i]Zhdj[łhVgZlZaag^hZcVcYÄgb#9jhil^i]h^[iZY
^X^c\hj\Vg#HZgkZi]Zhdj[łhVidcXZ#
 DESSERTS
SERVES 4
butter for greasing
3 eggs, separated
205g (7oz) caster sugar
1 tsp vanilla extract
1 tsp cornflour
600ml (1 pint) milk
30g (1oz) flaked almonds, toasted
FLOATING ISLANDS
17jiiZg)^cY^k^YjVahZgk^c\Y^h]Zh#A^cZVWV`^c\
igVnl^i]Vh]ZZid[WV`^c\eVgX]bZci#
2>cVaVg\ZWdla!b^mid\Zi]Zgi]ZZ\\nda`h!(%\
&dod[i]Zhj\Vg!kVc^aaVZmigVXi!VcYXdgcÅdjg#
>cV]ZVknhVjXZeVc!Wg^c\i]Zb^a`idVWd^a#6YY
i]ZWd^a^c\b^a`idi]ZZ\\"nda`b^mijgZ!hi^gg^c\
XdchiVcian!i]Zcedjgi]Zb^mijgZWVX`^cidi]ZeVc#
3GZijgcidi]Z]ZViVcYXdd`\Zcian!hi^gg^c\
XdchiVcian!jci^ai]Z[gdi]Y^hVeeZVghVcYi]ZXjhiVgY
^hi]^X`ZcZY#Edjgi]ZXjhiVgY^cidi]ZWjiiZgZY
Y^h]Zh!VcYaZVkZidXdda#
4L]^h`i]ZZ\\l]^iZhjci^ahi^[[WjicdiYgn#6YY
i]ZgZhid[i]Zhj\Vg!&iheViVi^bZ!VcYXdci^cjZid
l]^h`jci^aVaai]Zhj\Vg]VhWZZc^cXdgedgViZYVcY
i]Zb^mijgZ^hhi^[[VcY\adhhn#
5H]VeZi]ZbZg^c\jZ^cid-dkVahWnhXdde^c\^ije
WZilZZc'iVWaZheddch!VcYeaVXZdci]ZWV`^c\igVn#
68dd`^cVegZ]ZViZYdkZcVi&+%•8('*•;!<Vh(
[dg'%b^cjiZhjci^ai]ZbZg^c\jZhVgZhZiVcYcd
adc\Zghi^X`n#AZVkZidXdda!i]ZcVggVc\Zdcided[
i]ZXjhiVgY#Heg^c`aZl^i]VabdcYhWZ[dgZhZgk^c\#
RICH DESSERTS
 DESSERTS
SERVES 6
175g (6oz) plain dark chocolate,
broken into pieces
3 tbsp strong black coffee
15g (1⁄2oz) butter
a few drops of vanilla extract
3 eggs, separated
150ml (1⁄4 pint) double cream,
whipped until stiff, to decorate
POTS AU CHOCOLAT
1Ejii]ZX]dXdaViZe^ZXZh^cidVhVjXZeVcl^i]i]Z
higdc\WaVX`Xd[[ZZ#=ZVi\Zcian!hi^gg^c\!jci^ai]Z
X]dXdaViZbZaih#
2AZVkZi]ZX]dXdaViZb^mijgZidXddaha^\]ian!i]Zc
VYYi]ZWjiiZg!kVc^aaVZhhZcXZ!VcYZ\\nda`hVcYhi^g
jci^alZaaWaZcYZY#
3L]^h`i]ZZ\\l]^iZhjci^ahi^[[WjicdiYgn#;daY
\ZcianWjii]dgdj\]an^cidi]ZX]dXdaViZb^mijgZ#
4Edjgi]Zb^mijgZ^cid+hbVaaXjhiVgYedih!
gVbZ`^ch!dgdi]ZghZgk^c\Y^h]Zh!VcYaZVkZidX]^aa
[dgVWdji-]djgh#
59ZXdgViZZVX]edid[X]dXdaViZl^i]Ve^eZY
gdhZiiZd[l]^eeZYXgZVbWZ[dgZhZgk^c\#
RICH DESSERTS
 DESSERTS
SERVES 4–6
6 eggs, separated
175g (6oz) caster sugar
2 tsp vanilla extract
450ml (3⁄4 pint) double cream,
whipped until thick
QUICK VANILLA ICE CREAM
1L]^h`i]ZZ\\l]^iZhVi]^\]heZZY^[jh^c\Vc
ZaZXig^Xb^mZgjci^ahi^[[WjicdiYgn#6YYi]Zhj\Vg!
&iheViVi^bZ!VcYXdci^cjZl]^h`^c\jci^ai]Zhj\Vg
]VhWZZc^cXdgedgViZYVcYi]ZZ\\"l]^iZb^mijgZ^h
kZgnhi^[[VcY\adhhn#
2Ejii]ZZ\\nda`h^cidVhZeVgViZWdlaVcYl]^h`
Vi]^\]heZZYl^i]VcZaZXig^Xb^mZgjci^ai]Zb^mijgZ
^hWaZcYZYi]dgdj\]an#
3<Zcian[daYi]Zl]^eeZYXgZVb!Z\\nda`h!VcY
kVc^aaVZmigVXi^cidi]ZZ\\"l]^iZb^mijgZ#Ijgc^cid
VaVg\Zh]Vaadl[gZZoZgegdd[XdciV^cZg!XdkZg!VcY
aZVkZi]Zb^mijgZid[gZZoZ[dg-]djgh#
4IgVch[Zgi]Z^XZXgZVbidi]ZgZ[g^\ZgVidg[dgVWdji
&%b^cjiZhWZ[dgZhZgk^c\hdi]Vi^ihd[iZchha^\]ian#
Lemon ice cream
Db^ii]ZkVc^aaVZmigVXi#6YYi]Z\gViZYoZhiVcY_j^XZ
d[(aVg\ZaZbdchl]Zc[daY^c\i]Zb^mijgZh^chiZe(#
Cook’s know-how
EgZ\cVcildbZc!WVW^ZhVcYndjc\X]^aYgZc!VcYi]Z
ZaYZganh]djaYVkd^YZVi^c\gVlZ\\h#
RICH DESSERTS
DESSERTS
 RICH DESSERTS

SERVES 8
20CM (8IN) LOOSE-BOTTOMED OR SPRINGFORM CAKE TIN
CHOCOLATE CHIP
125g (4oz) plain dark chocolate, CHEESECAKE
broken into pieces
3 tbsp cold water
15g (1⁄2oz) powdered gelatine 1BV`Zi]ZWVhZ/b^mid\Zi]Zgi]ZbjZha^!bZaiZY
250g (8oz) full-fat soft cheese WjiiZg!VcYhj\Vg!VcYegZhhZkZcandkZgi]ZWdiidb
2 eggs, separated d[i]Zi^c#8]^aa#
60g (2oz) caster sugar
150ml (1⁄4 pint) soured cream 2BZVcl]^aZ!ejii]ZX]dXdaViZ^cidVhbVaa
30g (1oz) plain dark chocolate
]ZViegdd[WdladkZgVeVcd[]di!\Zcianh^bbZg^c\!
chips, coarsely chopped
lViZg#=ZVi\ZcianidbZaii]ZX]dXdaViZ!hi^gg^c\
dXXVh^dcVaan#AZVkZidXdda#
BASE
125g (4oz) muesli 3Ejii]ZbZVhjgZYlViZg^cidV]ZViegdd[Wdla
90g (3oz) butter, melted VcYheg^c`aZi]Z\ZaVi^cZdkZgi]Zide#AZVkZ[dg&%
30g (1oz) demerara sugar b^cjiZhjci^ahedc\n#HiVcYi]ZWdla^cVeVcd[]di
lViZgVcY]ZVi\Zcianjci^ai]Z\ZaVi^cZ]VhY^hhdakZY#

DECORATION
47ZVii]ZX]ZZhZjci^ahbddi]#6YYi]ZZ\\nda`h
300ml (1⁄2 pint) whipping cream, VcYhj\VgVcYWZVijci^aWaZcYZY#Hi^g^ci]ZhdjgZY
whipped until stiff XgZVb!bZaiZYX]dXdaViZ!X]dXdaViZX]^eh!VcY
chocolate curls or caraque \ZaVi^cZ#B^mlZaa#

5>cVhZeVgViZWdla!l]^h`i]ZZ\\l]^iZhjci^ahi^[[
WjicdiYgn#;daYXVgZ[jaan^cidi]ZX]dXdaViZb^mijgZ
jci^aZkZcanb^mZY#Edjgdcidi]ZbjZha^WVhZVcY
X]^aajci^ahZi#

6JhZV`c^[ZidaddhZci]Zh^YZd[i]ZX]ZZhZXV`Z
[gdbi]Zi^c!i]ZcgZbdkZi]ZX]ZZhZXV`Z#Ha^YZdc
idVhZgk^c\eaViZ#E^eZgdhZiiZhd[l]^eeZYXgZVb
dcideVcYYZXdgViZl^i]X]dXdaViZXjgahdgXVgVfjZ#
DESSERTS
 RICH DESSERTS

MAKES 15
BRANDY SNAPS
90g (3oz) butter
90g (3oz) demerara sugar
90g (3oz) golden syrup 1A^cZVWV`^c\igVnl^i]WV`^c\eVgX]bZci#
90g (3oz) plain flour
3
⁄4 tsp ground ginger 28dbW^cZi]ZWjiiZg!hj\Vg!VcYhngje^cVhVjXZeVc
3
⁄4 tsp lemon juice VcY]ZVi\Zcianjci^ai]Z^c\gZY^Zcih]VkZbZaiZYVcY
Y^hhdakZY#8ddaha^\]ian!i]Zch^[i^ci]ZÅdjgVcY
\^c\Zg#6YYi]ZaZbdc_j^XZVcYhi^glZaa#

3EaVXZ(·)iZVheddc[jahd[i]Zb^mijgZdci]Z
WV`^c\igVn!aZVk^c\eaZcind[gddb[dgi]ZW^hXj^ih
idhegZVYdji#

47V`Z^cVegZ]ZViZYdkZcVi&+%•8('*•;!<Vh(
[dg-b^cjiZhjci^ai]Zb^mijgZhegZVYhdjiid[dgb
aVg\Z!i]^c!YVg`\daYZcgdjcYh#L]^aZi]ZW^hXj^ihVgZ
WV`^c\!d^ai]Z]VcYaZhd[)lddYZcheddch#

5GZbdkZi]ZW^hXj^ih[gdbi]ZdkZcVcYaZVkZ[dg
&·'b^cjiZhidÄgbha^\]ian#

6A^[iVW^hXj^i[gdbi]ZeVeZgjh^c\VÄh]ha^XZdg
eVaZiiZ`c^[Z!ijgci]ZW^hXj^idkZghdi]Vii]Zgdj\]
h^YZ^hdci]Zdjih^YZ!VcYlgVeVgdjcYVcd^aZY
lddYZcheddc]VcYaZ#GZeZVil^i]i]ZgZbV^c^c\
W^hXj^ih#IgVch[ZgidVl^gZgVX`VcYXddajci^aÄgb#
Ha^e[gdbi]Zheddc]VcYaZh#

78dci^cjZWV`^c\!h]Ve^c\!VcYXdda^c\i]Z
gZbV^c^c\b^mijgZ^cWViX]Zh#
 INDEX
INDEX
A
aduki beans, Mixed bean bake 164–5
aigrettes, Cheese 22–3
Aïoli 56–7
All seasons tomato soup 38–9
almond & apricot tart, French 228–9
anchovies
Bagna cauda 32–3
Canapés 24–5
apricots
Bobotie 136–7
Crunchy apricot crumble 234
French almond & apricot tart
228–9
artichokes, Lemon poussins with
artichoke hearts 114–15
asparagus
Asparagus risotto 194
Asparagus soup 36–7
Canapés 24–5
Fettuccine primavera 180–1
Penne with asparagus 174–5
Scallops with asparagus & lemon
78–9
avocados
Seafood & avocado salad 90–1
Tricolore salad 198–9
B
bacon
Boston baked beans 144–5
Brandied chicken liver pâté 68–9
Chicken thighs normande 110–11
Clam chowder 44–5
Farmer’s bacon bake 140–1
Mustard–glazed ham 148–9
Paella 192–3
Pheasant stew 120–1
Tortellini with peas & bacon
176–7
Traditional roast pheasant
116–17
Bagna cauda 32–3
bananas, Winter fruit salad 230–1
beans
Boston baked beans 144–5
Mexican chilli with tofu 158–9
Mixed bean bake 164–5
Red bean & tomato curry 160–1
Béarnaise sauce 128–9
beef
Bobotie 136–7
Châteaubriand with béarnaise
sauce 128–9
Spaghetti bolognese 190–1
Spicy meatballs 26–7
Teriyaki beef 130–1
Thai red beef curry 142–3
biscuits, Brandy snaps 250–1
Black bream niçoise 88–9
blini, Prawn 30–1
blue cheese
Risotto alla verde 194–5
Tagliatelle with vegetable ribbons
186–7
blueberries, Summer berry salad 231
Bobotie 136–7
Boston baked beans 144–5
Bouillabaisse 46–7
Brandied chicken liver pâté 68–9
Brandy snaps 250–1
bream, Black bream niçoise 88–9
broccoli, Fettuccine primavera 180–1
brown rice, Nut loaf 168–9
buckwheat flour, Prawn blini 30–1
butter beans, Mixed bean bake
164–5
butternut squash, Golden roasted
pumpkin 205
C
cabbage, Crunchy coleslaw 212–13
Canapés 24–5
carrots
Chicken noodle soup 50–1
Couscous with roasted peppers
156–7
Crunchy coleslaw 212–13
Farmer’s bacon bake 140–1
Tagliatelle with vegetable ribbons
186–7
Celeriac rösti 215
celery
Chicken noodle soup 50–1
Crunchy coleslaw 212–13
Farmer’s bacon bake 140–1
Pheasant stew 120–1
Châteaubriand with béarnaise sauce
128–9
Cheddar cheese
Cheese aigrettes 22–3
Cheese & leek macaroni 184
Cheese & olive bites 28–9
Cheese sauce 140, 155, 164
Fisherman’s lasagne 188–9
Nut loaf 168–9
Three–cheese macaroni 184–5
cheese
Garlic & goat’s cheese soufflés
66–7
Italian fennel 210–11
Penne with asparagus 174–5
Risotto alla verde 194–5
Spinach, leek & Gruyère tart
152–3
Spinach & ricotta samosas 162–3
Tagliatelle with vegetable ribbons
186–7
Three–cheese macaroni 184–5
Tricolore salad 198–9
see also Cheddar cheese; soft
cheese
cheesecake, Chocolate chip 248–9
Cherries jubilee 220–1
chick peas
Couscous with roasted peppers
156–7
Hummus 18–19
chicken
Cheese & garlic stuffed chicken
108–9
Chicken & mushroom risotto 194
Chicken noodle soup 50–1
Chicken thighs normande 110–11
Coronation chicken 102–3
Herb–marinated chicken breasts
104–5
Lemon poussins with artichoke
hearts 114–15
Marinated chicken with peppers
122–3
Mustard chicken 100–1
Paella 192–3
Smoked chicken salad with
walnuts 54–5
chicken liver pâté, Brandied 68–9
chilli, Mexican, with tofu 158–9
chocolate
Chocolate chip cheesecake 248–9
Hot chocolate soufflés 240–1
Pots au chocolat 244–5
choux pastry, Cheese aigrettes 22–3
Clam chowder 44–5
coconut, Pork with chilli & coconut
134–5
cod’s roe, Taramasalata 32–3
coleslaw, Crunchy 212–13
Coronation chicken 102–3
courgettes
Couscous with roasted peppers
156–7
Fettuccine primavera 180–1
Fisherman’s lasagne 188–9
Polenta with grilled vegetables
166–7
Tagliatelle with vegetable ribbons
186–7
couscous
Couscous with roasted peppers
156–7
Couscous salad 208–9
crabmeat, Seafood & avocado salad
90–1
Cranberry sauce 168
Creamed spinach 200–1
Crème fraîche dressing 91
Crème pâtissière 229
crumbles
Crunchy apricot 234
Plum 234–5
Rhubarb & ginger 234
Crunchy apricot crumble 234
Crunchy coleslaw 212–13
Cucumber & mint chilled soup 48–9
curries
Coronation chicken 102–3
Pork with chilli & coconut 134–5
Red bean & tomato 160–1
Thai red beef 142–3
custard, Floating islands 242–3
D
dips
Aïoli 56–7
Bagna cauda 32–3
Hummus 18–19
Savoury dips with crudités 32–3
Sesame dip 26–7
Taramasalata 32–3
dolcelatte cheese, Tagliatelle with
vegetable ribbons 186–7
dressings 62, 64, 91, 149, 205
see also Mayonnaise
duck
Duck breasts with raspberry sauce
106–7
Oriental duck with ginger 112–13
Warm duck salad 54

E
eggs
Bobotie 136–7
Eggs florentine 154–5
Kedgeree 178–9
see also dishes normally made
with eggs (eg soufflés)
Eton mess 239
F
Farmer’s bacon bake 140–1
fennel
Black bream niçoise 88–9
Bouillabaisse 46–7
Italian fennel 210–11
Polenta with grilled vegetables
166–7
Fettuccine primavera 180–1
Fillets of sole meunière 82–3
filo pastry
Salmon & prawn filo purses 20–1
Spinach & ricotta samosas 162–3
fish
Black bream niçoise 88–9
Bouillabaisse 46–7
Fillets of sole meunière 82–3
Kedgeree 178–9
Monkfish with ginger–orange
sauce 86–7
Sardine pâté 58–9
Seafood & avocado salad 90–1
Taramasalata 32–3
Three fish terrine 70–1
Tuna mayonnaise 146
see also haddock; salmon
Floating islands 242–3
French almond & apricot tart 228–9
French–style peas 202–3
fruit salads
Summer berry 231
Winter 230–1
G
Game chips 117
gammon, Mustard–glazed ham 148–9
Garlic & goat’s cheese soufflés 66–7
goat’s cheese
Garlic & goat’s cheese soufflés
66–7
Penne with asparagus 174–5
Golden roasted pumpkin 204–5
grapefruit, Winter fruit salad 230–1
grapes, Winter fruit salad 230–1
Gravadlax 60–1
INDEX
limes Italian fennel 210–11
Gravy 138
Grilled pork chops with mango sauce
126–7
Lime sauce 118
Mango & lime mousse 222–3
Three–cheese macaroni 184–5
Tricolore salad 198–9
Gruyère cheese, Spinach, leek & Monkfish with ginger–orange mushrooms
Gruyère tart 152–3 sauce 86–7 Chicken & mushroom risotto 194
lumpfish roe, Prawn blini 30–1 Mixed bean bake 164–5
Mushroom–stuffed quail 118–19
H
haddock & smoked haddock M
Nut loaf 168–9
Pasta alla marinara 172–3
Fisherman’s lasagne 188–9 macaroni Pheasant stew 120–1
Haddock with parmesan crust mussels 45
94–5
Kedgeree 178–9
Cheese & leek macaroni 184
Three–cheese macaroni 184–5
mackerel, smoked
Mussel gratin 84–5
Paella 192–3
ham, Mustard–glazed 148–9 Mackerel pâté 71 Mustard chicken 100–1
haricot beans, Boston baked beans Three fish terrine 70–1 Mustard dill sauce 60
144–5 Magic lemon pudding 224–5 Mustard–glazed ham 148–9
Herb butter 138 mangoes
Herb–marinated chicken breasts 104–5
Hot chocolate soufflés 240–1
Hummus 18–19
Grilled pork chops with mango
sauce 126–7
Mango & lime mousse 222–3
N
noodles
Mango & passion fruit meringue Chicken noodle soup 50–1
Scallop stir–fry 77
I
ice cream
232–3
marinades
Herb–marinated chicken breasts
Thai prawn stir–fry 76–7
see also pasta
Lemon 246 104–5 nuts
Peach Melba 226–7 Lemon–grilled lamb 132–3 Crunchy apricot crumble 234
Quick vanilla 246–7 Marinated chicken with peppers Nut loaf 168–9
Italian fennel 210–11 122–3 Smoked chicken salad with
Oriental duck with ginger 112–13 walnuts 54–5
J
Jumbo prawns with aïoli 56–7
Polenta with grilled vegetables
166–7
Teriyaki beef 130–1 O
Mayonnaise 212 oats, Crunchy apricot crumble 234
Aïoli 56–7 olives
K
Kedgeree 178–9
Coronation chicken 102–3
Crunchy coleslaw 212–13
Black bream niçoise 88–9
Cheese & olive bites 28–9
Mustard dill 60 Marinated chicken with peppers
Tuna mayonnaise 146 122–3
L
lamb
meatballs, Spicy 26–7
Mediterranean stuffed squid 92–3
Onion rösti 215
oranges
Lemon–grilled 132–3 Melba sauce 226 Duck breasts with raspberry sauce
Shoulder of lamb with garlic & melons, Summer 62–3 106–7
herbs 138–9 meringues Monkfish with ginger–orange
lasagne, Fisherman’s 188–9 Eton mess 239 sauce 86–7
Floating islands 242–3 Smoked chicken salad with
leeks
Cheese & leek macaroni 184
Chicken thighs normande 110–11
Mango & passion fruit meringue
232–3
walnuts 54–5
Summer berry salad 231
Mixed bean bake 164–5 Scotch mist 238–9 Winter fruit salad 230–1
Spinach, leek & Gruyère tart 152– Mexican chilli with tofu 158–9 Oriental duck with ginger 112–13
3 Minted pea soup 42–3
Mixed bean bake 164–5
Lemon–grilled lamb 132–3
Lemon ice cream 246
Lemon mustard sauce 149
monkfish
Monkfish with ginger–orange
P
Paella 192–3
Lemon poussins with artichoke hearts sauce 86–7 passion fruit, Mango & passion fruit
114–15 Seafood & avocado salad 90–1 meringue 232–3
lemon pudding, Magic 224–5 mousse, Mango & lime 222–3 pasta
lettuce, French–style peas 202–3 mozzarella cheese Cheese & leek macaroni 184
 INDEX

Fettuccine primavera 180–1 Pommes Anna 206–7 Asparagus risotto 194 78–9
Fisherman’s lasagne 188–9 pork Chicken & mushroom risotto 194 Scotch mist 238–9
Pasta alla marinara 172–3 Grilled pork chops with mango Risotto alla verde 194–5 Sesame dip 26–7
Penne with asparagus 174–5 sauce 126–7 Risotto milanese 182–3 shellfish & seafood
Spaghetti bolognese 190–1 Pork with chilli & coconut 134–5 rösti Bouillabaisse 46–7
Tagliatelle with vegetable ribbons potatoes Celeriac 215 Clam chowder 44–5
186–7 Asparagus soup 36–7 Onion 215 Mediterranean stuffed squid 92–3
Three–cheese macaroni 184–5 Bouillabaisse 46–7 Swiss 214–15 Mussel gratin 84–5
Tortellini with peas & bacon Celeriac rösti 215 Paella 192–3
176–7 Clam chowder 44–5 Pasta alla marinara 172–3
see also noodles
pastry
Farmer’s bacon bake 140–1
Game chips 117
S
salads
Scallop stir–fry 77
Scallops with asparagus & lemon
Cheese aigrettes 22–3 Onion rösti 215 Avocado with tomatoes & mint 78–9
Salmon en croûte 96–7 Pommes Anna 206–7 64–5 Seafood & avocado salad 90–1
Salmon & prawn filo purses 20–1 Swiss rösti 214–15 Coronation chicken 102–3 see also prawns
Spinach & ricotta samosas 162–3 Watercress soup 40–1 Couscous 208–9 shortcrust pastry 152
see also shortcrust pastry Pots au chocolat 244–5 Crunchy coleslaw 212–13 Cheese & olive bites 28–9
pâtés & terrines poussins, Lemon, with artichoke Golden roasted pumpkin 204–5 French almond & apricot tart
Brandied chicken liver pâté 68–9 hearts 114–15 Marinated chicken with peppers 228–9
Mackerel pâté 71 prawns 122–3 Spinach, leek & Gruyère tart
Sardine pâté 58–9 Fisherman’s lasagne 188–9 Mustard–glazed ham 148–9 152–3
Smoked salmon pâté 71 Jumbo, with aïoli 56–7 Seafood & avocado 90–1 sweet 229
Three fish terrine 70–1 Paella 192–3 Smoked chicken, with walnuts Shoulder of lamb with garlic & herbs
Trout pâté 71 Pasta alla marinara 172–3 54–5 138–9
Peach Melba 226–7 Prawn blini 30–1 Summer melons 62–3 Smoked chicken salad with walnuts
pears, Winter fruit salad 230–1 Salmon & prawn filo purses 20–1 Tricolore 198–9 54–5
peas Scallops with asparagus & lemon Veal with tuna mayonnaise 146–7 smoked fish
Fettuccine primavera 180–1 variation 79 Warm duck 54 Kedgeree 178–9
Minted pea soup 42–3 Seafood & avocado salad 90–1 salami, Canapés 24–5 Mackerel pâté 71
French–style peas 202–3 Thai prawn stir–fry 76–7 salmon & smoked salmon Smoked salmon pâté 71
Paella 192–3 puff pastry, Salmon en croûte 96–7 Gravadlax 60–1 Three fish terrine 70–1
Tortellini with peas & bacon 176–7 pumpkin, Golden roasted 204–5 Salmon en croûte 96–7 Trout pâté 71
Penne with asparagus 174–5 Salmon & prawn filo purses 20–1 soft cheese
peppers
Couscous with roasted peppers
156–7
Q
quail, Mushroom–stuffed 118–19
Salmon with spinach 80–1
Smoked salmon pâté 71
Three fish terrine 70–1
Canapés 24–5
Cheese & garlic stuffed chicken
108–9
Fettuccine primavera 180–1 Quick vanilla ice cream 246–7 salsa, Spinach 80–1 Chocolate chip cheesecake 248–9
Marinated chicken with peppers samosas, Spinach & ricotta 162–3 Mackerel pâté 71
122–3 Sardine pâté 58–9 Salmon en croûte 96–7
Paella 192–3
Pork with chilli & coconut 134–5
R
raspberries
sauces
Béarnaise 128
Sardine pâté 58–9
Smoked salmon pâté 71
Scallop stir–fry 77 Peach Melba 226–7 Cheese 140, 155, 164 Three fish terrine 70–1
Teriyaki beef 130–1 Raspberry sauce 107 Cranberry 168 Trout pâté 71
Thai prawn stir–fry 76–7 Summer berry salad 231 Gravy 138 sole meunière, Fillets of 82–3
Thai red beef curry 142–3 red kidney beans Lemon mustard 149 soufflés
pesto Mexican chilli with tofu 158–9 Lime 118 Garlic & goat’s cheese 66–7
All seasons tomato soup 38–9 Mixed bean bake 164–5 Mango 126 Hot chocolate 240–1
Risotto alla verde 194–5 Red bean & tomato curry 160–1 Melba 226 soups
Tagliatelle with vegetable ribbons Rhubarb & ginger crumble 234 Raspberry 107 All seasons tomato 38–9
186–7 rice Tomato 163 Asparagus 36–7
pheasant Kedgeree 178–9 White wine 20–1 Bouillabaisse 46–7
Pheasant giblet stock 121 Nut loaf 168–9 see also Mayonnaise Chicken noodle 50–1
Pheasant stew 120–1 Paella 192–3 Savoury dips with crudités 32–3 Clam chowder 44–5
Traditional roast pheasant 116–17 see also risotto scallops Cucumber & mint chilled 48–9
Plum crumble 234–5 ricotta cheese, Spinach & ricotta Pasta alla marinara 172–3 Minted pea 42–3
Polenta with grilled vegetables samosas 162–3 Scallop stir–fry 77 Watercress 40–1
166–7 risotto Scallops with asparagus & lemon spaghetti

Penne with asparagus variation
174
Spaghetti bolognese 190–1
Spicy meatballs 26–7
spinach
Creamed 200–1
Eggs florentine 154–5
Salmon en croûte 96–7
Salmon with spinach 80–1
Spinach, leek & Gruyère tart 152–3
Spinach & ricotta samosas 162–3
Spinach salsa 80–1
squash, Golden roasted pumpkin 205
squid
Mediterranean stuffed squid 92–3
Pasta alla marinara 172–3
stir–fries
Pork with chilli & coconut 134–5
Scallop 77
Teriyaki beef 130–1
Thai prawn 76–7
stock, Pheasant giblet 121
strawberries
Eton mess 239
Mango & passion fruit meringue
232–3
Summer berry salad 231
Summer berry salad 231
Summer melons 62–3
sweetcorn, Oriental duck with ginger
112–13
Swiss rösti 214–15
T
Tagliatelle with vegetable ribbons
186–7
tahini, Hummus 18–19
Taramasalata 32–3
tarts
French almond & apricot 228–9
Spinach, leek & Gruyère 152–3
Teriyaki beef 130–1
Thai prawn stir–fry 76–7
Thai red beef curry 142–3
Three–cheese macaroni 184–5
Three fish terrine 70–1
tofu, Mexican chilli with tofu 158–9
tomatoes
All seasons tomato soup 38–9
Avocado with tomatoes & mint
64–5
Bouillabaisse 46–7
Couscous salad 208–9
Fettuccine primavera 180–1
Mexican chilli with tofu 158–9
Mixed bean bake 164–5
INDEX
Paella 192–3
peeling 64
Polenta with grilled vegetables
166–7
Pork with chilli & coconut 134–5
Red bean & tomato curry 160–1
Seafood & avocado salad 90–1
Spaghetti bolognese 190–1
Summer melons 62–3
Thai red beef curry 142–3
Tomato sauce 163
Tricolore salad 198–9
Tortellini with peas & bacon 176–7
Traditional roast pheasant 116–17
Tricolore salad 198–9
trout, smoked
Three fish terrine 70–1
Trout pâté 71
Tuna mayonnaise 146
turkey, Warm duck salad variation 54
V
vanilla ice cream, Quick 246–7
Veal with tuna mayonnaise 146–7
Vinaigrette dressing 205
Crunchy coleslaw 212–13
W
Warm duck salad 54
watercress
Herb–marinated chicken breasts
104–5
Watercress soup 40–1
whisky cream, Scotch mist 238–9
White wine sauce 20–1
Winter fruit salad 230–1
Y
yogurt
Coronation chicken 102–3
Cucumber & mint chilled soup
48–9
Thai red beef curry 142–3
 ACKNOWLEDGMENTS

MARY BERRY
ABOUT THE AUTHOR
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