Martin's Cookbook

Food – Assembly Instructions
Martin F James
© Martin F. James 2003
Food – Assembly Instructions
OK, you’ve now got a kitchen – but what can you do with it? You could prepare
endless rounds of beans on toast. Or you could try something equally easy but far
more interesting. This little book will try and help steer you towards the latter.
This is not a cookery book in the traditional sense. It doesn’t present you with
hundreds of expensive, complicate recipes to impress your friends. It doesn’t
describe hundreds of supposedly-easy dishes containing ingredients which you can’t
find. It doesn’t describe simple dishes in pages of florid prose which make the
instructions impossible to follow. Conversely, it doesn’t assume you are have had
such a sheltered upbringing that you need telling that ovens are hot and fridges are
cold.
Think of this book as a set of assembly instructions, that will show you how to take
ordinary, readily-available, groceries, a very basic set of tools and equipment, and
construct varied and interesting everyday meals quickly and easily. The origins of
this book lie in a succession of student, and then rented, flats in the early 1970s.
These were the meals that comprised at least three-quarters of our diet for five years,
and I was asked to write them down as we went our separate ways. But they have
lived on, and even now, some 30 years later, they still form a large part of our (and
many others’!) everyday family menu.
The aim of this book is to present information, not be a work of literature. which is
why the style will often appear repetitive. Ingredients are listed in the order in
which they are needed. The recipe steps are all simple instructions, and are in the
order they have to be carried out. (Question: what is the worst phrase frequently
found in a cookery book? It is “having previously...”, as in “grill the meat, having
previously marinated it in wine for two days”!) Every main course dish describes a
complete meal, either by listing what to accompany it with, or because it is
complete in itself. (So there is no wondering “is this a side-dish, the meat part, or the
whole thing?”) Every recipe has a little key showing what sort of equipment it
typically needs to prepare it, plus warnings for dishes which are hot (spicy hot, that
is), or which are best cooked when somebody else is on washing-up duty! And
because these dishes represent a more-or-less complete lifestyle, there are just a few
“special” dishes, too, for those odd occasions when you want to have friends round
for dinner, or want to impress that special person in your life. Also, in recognition
of the needs of a busy and thrifty household, there is an extensive cross-reference
listing of ingredients-to-recipes to answer that common question “what can we cook
to use up the... [insert impulse bulk-purchased ingredient here]?”
Finally, an important warning. Unless otherwise stated under the recipe title, all
recipes in this book list quantities for 2 people rather than the customary 4. This
3
makes it much easier to scale things for all those odd numbers of people that keep
turning up.
But enough of the waffle – here are the recipes. I hope they make your life more
interesting without making it more complicated. Enjoy!
Footnote for vegetarians: For the purposes of this book, “vegetarian” is defined as
not containing meat or meat products – including gelatine. (I know you can get
“vegetarian gelatine”, but the results never seem very satisfactory.) Dishes classified
as vegetarian may contain fish, eggs or dairy products. Your mileage may vary.
Martin James
May 2003
4
Contents
Recipes – in alphabetical order .............................................................7

Recipes – by category...........................................................................9
Bakery ...........................................................................................9
Dessert ..........................................................................................9
Main Course ...................................................................................9
Side Dish ......................................................................................10
Starter/Snack...............................................................................11
Ingredients Cross-Reference...............................................................12
Bakery .........................................................................................12
Dairy............................................................................................13
Drinks ..........................................................................................15
Fruit and Nuts..............................................................................16
General Grocery ...........................................................................17
Meat and Fish...............................................................................19
Vegetables and Salad ...................................................................21
Key.....................................................................................................26
Timings:.......................................................................................26
Abbreviations and measurements ................................................27
Approximate Imperial equivalent measurements..........................27
Oven temperatures ......................................................................27
The Recipes........................................................................................28
5
6
Recipes – in alphabetical order
Key to symbols: V suitable for vegetarians for special occasions
Almond and Lemon Soup V Chicken Chasseur

Almond Jelly Chicken in a Red Sauce
American-style Pancakes Chicken Marengo
Appetiser Avocados Chicken Pie
Apple Charlotte V Chicken Risotto
Apple Pie V Chilli Con Carne
Apricot and Almond Crumble V Chocolate Chantilly Cream V
Athenian Baked Lamb Chocolate Orange Mousse
Baked Apples V Cod Portugaise V
Baked Cod with Cheese Crust V Corsican Lamb Chops
Baked Lamb Chops Cream of Mushroom Soup V
Baked Potatoes with Salami Crème Caramel V
Banana Ramekins V Danish Blue Cauliflower Cheese
Beef and Crunchy Things Date and Walnut Loaf V
Beef Curry Devilled Kidneys
Beef in Beer Egg Fried Rice
Beef Risotto Endless Yoghurt V
Beef with Fruit Fondue Neuchatel V
Beefburgers French Onion Soup V
Boeuf Bourguignonne Frozen Chocolate Mousse V
Bursledon Baked Chicken Fruit Brulée V
Caesar Salad V Fruit Crumble V
Cheap Beef Stroganoff Game Bird in Port and Orange
Cheese and Corn Risotto Sauce
Cheese and Herb Pâté V Gammon with Apricots
Cheese and Potato Pie V Garlic Bread V
Cheese Medley Ginger Nuts V
Cheesecake (baked) Goulash
Cheesecake (unbaked) Impossible Pie V
Cheshire Cheese Pie V Irish Stew
7
Jambalaya (hot) Shortbread V
Jambalaya (mild) Shortcrust Pastry V
Kedgeree V Spaghetti Bolognaise
Lasagne al Forno Spaghetti con Pizza Sasicce
Leek and Potato Soup V Spanish Rice
Lemon Mousse Spicy Mince
Macaroni Cheese Squash Soup V
Mashed Potato V Steak au Poivre
Mediterranean Chicken Stuffed Cabbage
Moussaka Sweet-Sour Spare Ribs
Nasi Goreng Syllabub V
Pancakes V Toad in the Hole
Paprika Pork Tomato Salad V
Pasta Carbonara Tomato sauce V
Pears with Stilton V Treacle Tart V
Pie of Mackerel Tuna and Cheese Pâté V
Pineapple Upside-down Pudding Vinaigrette Dressing V
V
Wholemeal Macaroni Cheese V
Plain Boiled Rice V
Wiener Schnitzel
Polpette
Yellow Rice V
Pork Chops with Apple
Pork Chops with Mushrooms
Pork Chops with Orange
Pork Crumble
Pumpkin Pie V
Queen of Puddings V
Raspberry Mousse
Rhubarb and Ginger Fool V
Rice Pudding V
Rich Fruit Cake V
Roast Lamb with Root Vegetables
Saucy Cider Sausages
Sausage and Peanut Curry
Savoury Rice
8
Recipes – by category
Bakery
Cheesecake (baked) V Rich Fruit Cake V

Cheesecake (unbaked) Shortbread V
Date and Walnut Loaf V Shortcrust Pastry V
Ginger Nuts V
Dessert
Almond Jelly Fruit Crumble V

Apple Charlotte V Impossible Pie V
Apple Pie V Lemon Mousse
Apricot and Almond Crumble V Pancakes V
Baked Apples V Pineapple Upside-down Pudding V
Banana Ramekins V Pumpkin Pie V
Chocolate Chantilly Cream V Queen of Puddings V
Chocolate Orange Mousse Raspberry Mousse
Crème Caramel V Rhubarb and Ginger Fool V
Endless Yoghurt V Rice Pudding V
Frozen Chocolate Mousse V Syllabub V
Fruit Brulée V Treacle Tart V
Main Course
Athenian Baked Lamb Beef in Beer

Baked Cod with Cheese Crust V Beef Risotto
Baked Lamb Chops Beef with Fruit
Baked Potatoes with Salami Beefburgers
Beef and Crunchy Things Boeuf Bourguignonne
Beef Curry Bursledon Baked Chicken
9
Cheap Beef Stroganoff Mediterranean Chicken
Cheese and Corn Risotto Moussaka
Cheese and Potato Pie V Nasi Goreng
Cheese Medley Paprika Pork
Cheshire Cheese Pie V Pasta Carbonara
Chicken Chasseur Pie of Mackerel
Chicken in a Red Sauce Polpette
Chicken Marengo Pork Chops with Apple
Chicken Pie Pork Chops with Mushrooms
Chicken Risotto Pork Chops with Orange
Chilli con Carne Pork Crumble
Cod Portugaise V Roast Lamb Chops with Root
Vegetables
Corsican Lamb Chops
Danish Blue Cauliflower Cheese
Devilled Kidneys
Spaghetti Bolognaise
Fondue Neuchatel V
Spaghetti con Pizza Sasicce
Game Bird in Port and Orange
Sauce Spanish Rice
Gammon with Apricots Spicy Mince
Goulash Steak au Poivre
Irish Stew Stuffed Cabbage
Jambalaya (hot) Sweet-Sour Spare Ribs
Jambalaya (mild) Toad in the Hole
Kedgeree V Wholemeal Macaroni Cheese V
Lasagne al Forno Wiener Schnitzel
Macaroni Cheese
Side Dish
Egg Fried Rice Tomato Salad V

Garlic Bread V Tomato Sauce V
Mashed Potato V Vinaigrette Dressing V
Plain Boiled Rice V Yellow Rice V
Savoury Rice
10
Starter/Snack
Almond and Lemon Soup V French Onion Soup V

American-style Pancakes Leek and Potato Soup V
Appetiser Avocados Pears with Stilton V
Caesar Salad V Squash Soup V
Cheese and Herb Pâté V Tuna and Cheese Pâté
Cream of Mushroom Soup V
11
Ingredients Cross-Reference
Got something left over? Got something you want to use up? Try looking through
these lists for ideas on what you can make with it. Ingredients are organized into the
categories
Bakery
Dairy
Drinks
Fruit and Nuts
General Grocery
Meat and Fish
Vegetables and Salad
Bakery
Biscuits digestive Cheesecake (baked) V

Cheesecake (unbaked)
Bread breadcrumbs, fresh Apple Charlotte V
Baked Cod with Cheese Crust V
Beefburgers
Polpette
Queen of Puddings V
Treacle Tart V
breadcrumbs, golden Macaroni Cheese
Wiener Schnitzel
French Fondue Neuchatel V
Garlic Bread V
Spicy Mince
melba toast Cheese and Herb Pâté V
Tuna and Cheese Pâté V
white Caesar Salad V
12
Dairy
Cheese Cheddar Baked Cod with Cheese Crust V

Baked Potatoes with Salami
Caesar Salad V
Cheese and Corn Risotto
Cheese and Herb Pâté V
Cheese and Potato Pie V
Corsican Lamb Chops
French Onion Soup V
Macaroni Cheese
Moussaka
Polpette
Pork Crumble
Cheshire Cheshire Cheese Pie V
cream Cheese and Herb Pâté V
Cheesecake (baked) V
Squash Soup V
curd Cheesecake (baked) V
Danish Blue Danish Blue Cauliflower Cheese
Emmenthal Fondue Neuchatel V
Gouda Cheese Medley
gruyère Fondue Neuchatel V
mozzarella Lasagne al Forno
Parmesan Lasagne al Forno
Macaroni Cheese
Moussaka
Pasta Carbonara
Red Leicester Cheese and Herb Pâté V
Stilton Pears with Stilton V
Cream double Banana Ramekins V
Chicken Pie
Chocolate Chantilly Cream V
Chocolate Orange Mousse
13
Devilled Kidneys
Fruit Brulée V
Leek and Potato Soup V
Pasta Carbonara
Pears with Stilton V
Syllabub V
single Moussaka
soured Almond and Lemon Soup V
Cheap Beef Stroganoff
Goulash
Paprika Pork
Eggs American-style Pancakes V
Bursledon Baked Chicken
Caesar Salad V
Cheshire Cheese Pie V
Crème Caramel V
Date and Walnut Loaf V
Egg Fried Rice
Frozen Chocolate Mousse V
Impossible Pie V
Kedgeree V
Lemon Mousse
Moussaka
Pancakes V
Pineapple Upside-down Pudding V
Polpette
Pumpkin Pie V
Queen of Puddings V
Raspberry Mousse
Rich Fruit Cake V
Toad in the Hole
Treacle Tart V
yolk Chicken Pie
Wiener Schnitzel
14
Milk evaporated Endless Yoghurt V
fresh Almond and Lemon Soup V
American-style Pancakes V
Chicken Pie
Crème Caramel V
Endless Yoghurt V
Impossible Pie V
Kedgeree V
Lasagne al Forno
Macaroni Cheese
Pancakes V
Pork Crumble
Queen of Puddings V
Rice Pudding V
Squash Soup V
Toad in the Hole
Suet Apple Charlotte V
Yoghurt plain Endless Yoghurt V
Fruit Brulée V
Goulash
Drinks
Beer brown ale Beef in Beer

Guinness Rich Fruit Cake V
Brandy Chicken Chasseur
Cider Beef with Fruit
Pastis Pie of Mackerel
Port ruby Game Bird in Port and Orange Sauce
Rum Banana Ramekins V
Wine red Boeuf Bourguignonne
white Chicken Chasseur
Fondue Neuchatel V
15
Mediterranean Chicken
Pie of Mackerel
Syllabub V
Fruit and Nuts
Almonds chopped Almond and Lemon Soup V

Apricot and Almond Crumble V
ground Almond and Lemon Soup V
Chicken in a Red Sauce
Apples cooking Apple Pie V
Baked Apples V
Fruit Crumble V
dessert Apple Charlotte V
Beef Curry
juice Pork Chops with Apple
Apricots dried Beef with Fruit
fresh Apricot and Almond Crumble V
halves, tinned Gammon with Apricots
Bananas Banana Ramekins V
Dates Date and Walnut Loaf V
Fruit soft, mixed Fruit Brulée V
Ginger stem, in syrup Rhubarb and Ginger Fool V
Lemons juice Apple Pie V
Athenian Baked Lamb
Banana Ramekins V
Beef Curry
Fondue Neuchatel V
Steak au Poivre
Tomato Salad V
Treacle Tart V
16
Vinaigrette Dressing V
Wiener Schnitzel
peel Bœuf Bourguignonne
Queen of Puddings V
Treacle Tart V
whole Almond and Lemon Soup V
Apple Charlotte V
Lemon Mousse
Pumpkin Pie V
Syllabub V
Lychees Almond Jelly
Nuts cashew Chicken Marengo
desiccated coconut Impossible Pie V
walnuts Date and Walnut Loaf V
Rich Fruit Cake V
Oranges juice Banana Ramekins V
Sweet-Sour Spare Ribs
peel Game Bird in Port and Orange Sauce
whole Chocolate Orange Mousse
Pears Fruit Crumble V
Pineapple chunks Beef and Crunchy Things
rings Pineapple Upside-down Pudding V
Prunes dried Beef with Fruit
Raspberries Raspberry Mousse
Rhubarb Fruit Crumble V
General Grocery
Chocolate dark Chocolate Chantilly Cream V

17
Coffee instant Frozen Chocolate Mousse V
Custard Apple Charlotte V
Apple Pie V
Baked Apples V
Fruit Crumble V
Pumpkin Pie V
Treacle Tart V
Dream Topping Frozen Chocolate Mousse V
Jam raspberry Queen of Puddings V
redcurrant jelly Game Bird in Port and Orange Sauce
strawberry Queen of Puddings V
Pasta lasagne Lasagne al Forno
macaroni Macaroni Cheese
short-cut Mediterranean Chicken
Pasta Carbonara
spaghetti Polpette
Pastry puff, frozen Cheshire Cheese Pie V
Pie of Mackerel
Peanut butter Sausage and Peanut Curry
Porridge oats Pork Crumble
Rice Cheese and Corn Risotto
Chicken Risotto
Egg Fried Rice
Jambalaya (hot)
Jambalaya (mild)
Kedgeree V
Nasi Goreng
Plain Boiled Rice V
Rice Pudding V
Savoury Rice
Spanish Rice
Stuffed Cabbage
Yellow Rice V
Syrup golden Date and Walnut Loaf V
18
Ginger Nuts V
Treacle Tart V
maple American-style Pancakes V
Meat and Fish
Bacon American-style Pancakes V

Appetiser Avocados
Boeuf Bourguignonne
Cheese Medley
Jambalaya (hot)
Jambalaya (mild)
Macaroni Cheese
Pie of Mackerel
Spanish Rice
Beef braising steak Beef and Crunchy Things
Beef in Beer
Boeuf Bourguignonne
brisket Beef with Fruit
minced Beef Risotto
Beefburgers
Chilli con Carne
Lasagne al Forno
Moussaka
Polpette
Spicy Mince
Stuffed Cabbage
silverside Beef with Fruit
steaks (rump, sirloin) Steak au Poivre
stewing steak Beef Curry
Chicken diced or sliced Chicken Risotto
Chicken Pie
portions Bursledon Baked Chicken
Chicken Chasseur
Chicken Marengo
19
Duck Game Bird in Port and Orange Sauce
Fish anchovy fillets Caesar Salad V
Wiener Schnitzel
cod Baked Cod with Cheese Crust V
Cod Portugaise V
haddock, smoked Kedgeree V
mackerel Pie of Mackerel
prawns, cooked Baked Cod with Cheese Crust V
Jambalaya (hot)
Jambalaya (mild)
Tuna, tinned Tuna and Cheese Pâté V
Gammon diced Nasi Goreng
Pasta Carbonara
slices Gammon with Apricots
Lamb chops Athenian Baked Lamb
Baked Lamb Chops
Corsican Lamb Chops
Roast Lamb Chops with Root
Vegetables
kidneys Devilled Kidneys
minced Moussaka
Stuffed Cabbage
scrag end chops Irish Stew
Partridge Game Bird in Port and Orange Sauce
Pheasant Game Bird in Port and Orange Sauce
Pork chops Pork Chops with Apple
escallops Wiener Schnitzel
spare-rib chops Sweet-Sour Spare Ribs
tenderloin Goulash
Paprika Pork
Pork Crumble
Quail Game Bird in Port and Orange Sauce
Salami Danish Baked Potatoes with Salami
Sausages beef or pork Saucy Cider Sausages
Toad in the Hole
spicy Jambalaya (hot)
20
Veal escallops Wiener Schnitzel
Vegetables and Salad
Artichokes globe hearts, tinned Pie of Mackerel

Aubergines Moussaka
Avocados Appetiser Avocados
Beans baked Baked Potatoes with Salami
Spicy Mince
broad Chicken Pie
red kidney, tinned Chilli con Carne
Cabbage white Stuffed Cabbage
Carrots Chicken Pie
Vegetables
Cauliflower Danish Blue Cauliflower Cheese
Celery Almond and Lemon Soup V
Beef and Crunchy Things
Chicken Pie
Chicken Risotto
Jambalaya (hot)
Jambalaya (mild)
Savoury Rice
Chillies red Chicken in a Red Sauce
Chilli con Carne
Cucumber Caesar Salad V
Garlic Athenian Baked Lamb
Beef Risotto
Boeuf Bourguignonne
Caesar Salad V
Chicken Risotto
Chilli con Carne
Fondue Neuchatel V
Garlic Bread V
Goulash
Jambalaya (hot)
21
Lasagne al Forno
Moussaka
Paprika Pork
Polpette
Savoury Rice
Spanish Rice
Spicy Mince
Stuffed Cabbage
Tomato Sauce V
Gherkins Beef Curry
Kedgeree V
Ginger root Chicken in a Red Sauce
Leeks Cheshire Cheese Pie V
Pork Crumble
Lettuce Caesar Salad V
Mushrooms Baked Lamb Chops
Beef Risotto
Cheese Medley
Chicken Chasseur
Chicken Marengo
Chicken Pie
Chicken Risotto
Devilled Kidneys
Egg Fried Rice
Pasta Carbonara
Pie of Mackerel
Pork Crumble
Savoury Rice
Onions Athenian Baked Lamb
Almond and Lemon Soup V
Baked Lamb Chops
22
Beef Curry
Beef in Beer
Beef Risotto
Beef with Fruit
Beefburgers
Boeuf Bourguignonne
Cheese Medley
Chicken Chasseur
Chicken Pie
Chicken Risotto
Chilli con Carne
Cod Portugaise V
Egg Fried Rice
French Onion Soup V
Goulash
Irish Stew
Jambalaya (hot)
Jambalaya (mild)
Kedgeree V
Lasagne al Forno
Macaroni Cheese
Moussaka
Nasi Goreng
Paprika Pork
Savoury Rice
Spanish Rice
Spicy Mince
Squash Soup V
Stuffed Cabbage
23
Parsnips Roast Lamb with Root Vegetables
Peas frozen Egg Fried Rice
Peppers green Baked Lamb Chops
Chicken Marengo
Chilli con Carne
Corsican Lamb Chops
Goulash
Jambalaya (hot)
Jambalaya (mild)
Paprika Pork
Savoury Rice
red Chicken in a Red Sauce
Chicken Risotto
Spanish Rice
Squash Soup V
yellow Mediterranean Chicken
Potatoes Athenian Baked Lamb
Cheese Medley
Gammon with Apricots
Goulash
Irish Stew
Mashed Potato V
Vegetables
Pumpkin Pumpkin Pie V
Spring onions Cheese and Herb Pâté V
Squash butternut Roast Lamb Chops with Root
Vegetables
Squash Soup V
Sweetcorn kernels Cheese and Corn Risotto
Jambalaya (hot)
Jambalaya (mild)
Tomatoes soup, condensed Spicy Mince
24
soup, Mediterranean Mediterranean Chicken
chopped, tinned Cheese and Potato Pie V
Cheese Medley
Chicken Chasseur
Chicken Marengo
Chilli con Carne
Cod Portugaise V
Goulash
Jambalaya (hot)
Jambalaya (mild)
Lasagne al Forno
Moussaka
Paprika Pork
Polpette
Spanish Rice
Tomato Sauce V
fresh Athenian Baked Lamb
Baked Lamb Chops
Caesar Salad V
Corsican Lamb Chops
Nasi Goreng
Tomato Salad V
Vegetables mixed, frozen Beef Curry
Beef Risotto
Nasi Goreng
25
Key
Baking sheet or baking tray
Bowl (or cup for small quantities)
Bread tin or cake tin (or take the wooden and plastic bits off a
large saucepan)
Casserole (oven-proof)
Large saucepan, deep frying pan with lid, casserole (hob-proof)
Frying pan
Pie dish
Saucepan
Sticks (blowtorch)
Hot (fire extinguisher)
Very hot
For special occasions
V Vegetarian (which is defined here as not containing meat or meat

products – including gelatine. Dishes classified as vegetarian may
contain fish, eggs or dairy products.
Timings:
r Ready to serve in 45 minutes or less

rr Ready to serve between 45 minutes and 2 hours
rrr Ready to serve in more than 2 hours
26
Abbreviations and measurements
g Gram(s)
ml Millilitre
l Litre (1 litre = 1,000 millilitres)
tsp Level teaspoon (1 teaspoon = 5 millilitres)
dsp Level desertspoon (1 desertspoon = 2 teaspoons = 10 millilitres)
tbsp Level tablespoon (1 tablespoon = 3 teaspoons = 15 millilitres)
cm Centimetre
Approximate Imperial equivalent measurements
Volume Weight Length

ml fl oz Pints g Ounces Pounds cm Inches
15 ½ 12½ ½ 1 ½
30 1 25 1 2 1
2½ 1
45 1½ 50 2 30 12
60 2 75 3
75 2½ 100 3½
100 3½ 125 4½ ¼
150 5 ¼ 250 9 ½
300 10 ½ 500 18 1¼
450 15 ¾
600 20 1
Oven temperatures
Gas mark ºC ºC ºF
(fan oven)
¼ 110 95 225
½ 130 115 250
1 140 125 275
2 150 135 300
3 170 150 325
4 180 160 350
5 190 170 375
6 200 175 400
7 220 195 425
8 230 205 450
9 240 215 475
10 250 225 500
27
The Recipes
28
Almond and Lemon Soup V
(Serves 2)
Note: requires a food processor or blender
25 g butter 1. Take a large saucepan, melt the butter, and fry the
1 small onion, chopped onion and celery gently for 5 minutes.
2 sticks celery, chopped 2. Add the water, stock cube, half the grated lemon
rind, the lemon juice, bayleaf and thyme.
450 ml water
3. Bring to the boil, cover and simmer for 20 minutes.
1 vegetable stock cube
4. Remove the bay leaf, then use a food processor or
grated rind and juice of
blender to make a smooth purée. Return the purée to
1 lemon
the saucepan
1 bay leaf
5. Stir the cornflour into the milk in a small bowl, then
½ tsp thyme add to the soup.
1 tbsp cornflour 6. Add the ground almonds, salt and pepper, and reheat
150 ml milk until the soup thickens, stirring continuously.
25 g ground almond 7. Serve topped with the soured cream, the remaining
salt and freshly ground lemon rind and the chopped almonds.
black pepper to
taste
3 tbsp soured cream r Preparation: 10 minutes
15 g flaked almonds Cooking: 25 minutes
29
Almond jelly
(Serves 2)
75 ml boiling water 1. Put the boiling water in a bowl, and stir in the
1 dsp gelatine gelatine until it has completely dissolved.
3 dsp sugar 2. Stir in the sugar.
75 ml cold water 3. Add the cold water, milk and almond essence, and
mix well.
150 ml cold milk
4. Pour into an ice-cube tray with removable dividers.
½ tsp almond essence
(If you haven't got one, just use any small dish that
1 tin lychees will fill to about 2 cm deep.)
5. Put in the fridge until set (at least 2 hours).
6. Separate the set jelly into individual cubes (or, if you
didn't use an ice-cube tray, cut it into roughly 2 cm
cubes with a sharp knife).
7. Drain the lychees.
8. Serve the jelly cubes topped with the lychees.
rrr Preparation: 15 minutes

Chilling: 2 hours
30
American-style Pancakes
(Makes 4 pancakes or 2 “short stacks”)
175 g self-raising flour 1. Sift the flour and salt into a bowl, make a well in the
pinch of salt centre, and add the sugar, eggs and milk.
1 tsp sugar 2. Whisk the mixture, starting from the centre and
gradually working in all the flour from the sides until
2 eggs
the batter is smooth.
210 ml milk
3. Continue whisking until bubbles start to form in the
4 rashers bacon batter (about another 2 to 3 minutes).
1 tbsp oil for frying 4. Heat a griddle or heavy pan (e.g. cast iron or cast
Maple syrup aluminium).
5. When hot pour ¼ of the batter into the centre,
letting it spread out evenly.
6. Cook for 1 minute until brown underneath and just
set on top.
7. Turn the pancake over with a spatula or large palette
knife and cook for another 45 seconds until the other
side is brown.
8. Keep warm on a plate in a low oven
9. Make the next two pancake, putting them in the oven
to keep them warm when done.
10. Before you start cooking the last pancake, heat the oil
in a second frying pan and cook the bacon over
medium heat, turning once.
11. While the bacon is frying, make the last pancake.
12. Serve the pancakes topped with the bacon, and pour
maple syrup over them.
r Preparation: 15 minutes
Cooking: 10 minutes
31
Appetiser Avocados
(Serves 2)
25 g sugar 1. Put the sugar, vinegar, water, Worcester sauce, chilli

1 tbsp white wine sauce and butter in a small saucepan, bring to the
vinegar boil, cover, and simmer for 15 minutes.
1 tbsp water 2. Meanwhile, grill the bacon until crisp.
1 tbsp Worcester sauce 3. Arrange the avocado slices on two serving plates.
1½ tbsp mild chilli 4. Spoon the hot sauce over the avocado slices.
sauce 5. Crumble the bacon over the top and serve.
12½ g butter
1 rasher streaky bacon
1 avocado pear, peeled, r Preparation: 5 minutes
stoned and cut into Cooking: 15 minutes
12 slices
32
Apple Charlotte V
(Serves 2)
Oven warning: 175ºC or gas mark 4
50 g fresh breadcrumbs 1. Mix the breadcrumbs, suet, sugar and lemon rind in a
(preferably small bowl.
wholemeal) 2. Grease a deep pie dish or small casserole with butter,
25 g shredded suet and spread half the apple slices evenly over the
75 g demerara sugar bottom.
grated rind and juice of 3. Sprinkle with half the lemon juice, then cover with
½ a lemon half the breadcrumb mixture.
250 g sharp apples, 4. Repeat the layers with the remaining apple, lemon
peeled, cored and juice and breadcrumb mixture.
sliced 5. Put shavings of the 12½ g butter over the top, and
12½ g butter , plus a bake at 175ºC or gas mark 4 for 1 hour.
little more for 6. Serve hot with custard sauce.
greasing the pie dish
Serve with: custard

sauce
rr Preparation: 15 minutes
Cooking: 1 hour
33
Apple Pie V
(Serves 2)
150 g shortcrust pastry 1. Make the pastry (see separate recipe), wrap it in cling
(see separate recipe) film and put it into the fridge until you are ready to
250 g cooking apples, use it.
peeled, cored and 2. Put the diced apples, lemon juice, sultanas, sugar,
diced cinnamon and water in a small saucepan, bring to the
1 dsp lemon juice boil, cover and simmer for 20 minutes stirring
occasionally.
1 dsp sultanas
3. If the apple filling has not yet reduced to a pulp cook
25 g sugar
a little longer.
¼ tsp ground
4. Grease a small pie dish (about 15 cm) with the butter.
cinnamon
5. Divide the pastry into two, and roll out one half on a
1 dsp water
floured board to make a circle big enough to line the
butter for greasing the pie dish.
pie dish
6. Line the pie dish with the pastry circle and pour in
plain flour to dust the fruit pulp.
pastry
7. Roll out the remaining pastry to make a circle the
1 dsp castor sugar size of the top of the pie.
8. Moisten the edge of the pie lining with a little water,
Serve with: cream, cover with the pastry top and press the edges together
icecream or custard all the way round with the back of a fork.
sauce
9. Make a small hole in the centre of the pie lid to allow
steam to escape.
10. Bake at 190ºC or gas mark 5 for 25 minutes.
11. Take the pie out of the oven and sprinkle with the
castor sugar.
12. Serve hot or cold, with cream, icecream or custard
sauce.
rr Preparation: 45 minutes (including

pastry)
Cooking: 25 minutes
35
Serves 2
butter for greasing the 1. Grease a pie dish or small casserole with butter, put
pie dish in the prepared apricots and sprinkle with 25 g of the
8 apricots (fresh, or sugar.
ready-to-eat dried), 2. Sift the flour into a mixing bowl.
stoned and 3. Add the butter pieces and rub into the flour with
quartered your fingertips until the mixture looks like fine
50 g caster sugar breadcrumbs.
60 g plain flour 4. Stir in the remaining 30 g sugar and the ground
45 g butter, in 1 cm almond.
cubes 5. Spread the crumble mixture evenly over the fruit,
30 g ground almond making sure the fruit is completely covered.
25 g chopped almonds 6. Sprinkle the chopped almonds over the top.
Serve with: custard 8. Serve hot with custard sauce.
sauce
Cooking: 40 minutes
34
Athenian Baked Lamb
(Serves 2)
2 tbsp olive oil 1. Put the oil and lemon juice in a small bowl and beat
1 tbsp lemon juice until well mixed.
aluminium foil 2. Lay two 30 cm squares of aluminium foil on a work
surface and brush the oil and lemon thickly all over
1 clove garlic, cut into
them.
8 thin slices
3. Put one lamb chop on each square, make 4 slits in the
2 large lamb chops
top and insert the slivers of garlic.
1 small onion, chopped
4. Pile the onion, potatoes and tomatoes on top,
200 g potatoes, peeled sprinkle with salt and pepper, and pour over any
and cut into 1 cm remaining oil and lemon juice.
dice
5. Wrap the foil tightly to make two completely sealed
2 tomatoes, cut into 1 parcels.
cm dice
6. Put on a baking tray and bake at 150ºC or gas mark 2
½ tsp salt for 2½ hours.
freshly ground black 7. Unwrap and serve.
pepper

Cooking: 2½ hours
36
Baked Apples V
(Serves 2)
2 cooking apples 1. Core the apples, otherwise leaving them whole, and
2 tbsp raisins stand them in a shallow oven-proof dish.
15 g butter 2. Into the centre of each apple, divide the raisins, then
demerara sugar, and finally the butter.
2 tbsp demerara sugar
3. Put the water in the dish, and bake the apples at
4 tbsp water
180ºC or gas mark 4 for 45 minutes.
Serve with: whipped 4. Serve hot, with cream, icecream or custard sauce.
cream, icecream or
custard sauce
Cooking: 45 minutes
37
(Serves 2)
Oven warning: 200°C or gas mark 6
25 g butter 1. Melt the butter in a small pan and gently fry the onion
1 small onion finely until soft but not browned (about 3 minutes).
chopped 2. Remove from the heat and leave to cool a little while
1 small egg you prepare the rest of the dish.
25 g fresh white 3. Beat the egg in a small bowl, then mix in the
breadcrumbs breadcrumbs, prawns, cheese, parsley, black pepper
and the cooked onions.
50 g cooked peeled
prawns (fresh or 4. Grease a small baking dish with the olive oil and put
frozen and thawed) the cod fillets in it.
25 g cheddar cheese, 5. Pile the breadcrumb mixture on top of the fish, cover
grated the dish with foil and put into an oven at 200°C or gas
mark 6 for 20 minutes.
1 dsp chopped fresh or
dried parsley 6. Start to prepare the mashed potatoes (see separate
recipe) or new potatoes and the vegetables.
freshly ground black
pepper 7. Take the dish out of the oven, remove the foil and
place under a medium hot grill until the top has
1 dsp olive oil
browned (about 3 minutes).
2 cod fillets about 175 g
8. Serve with mashed or new potatoes and fresh
each
vegetables.
Serve with: mashed
potatoes (see
separate recipe) or r Preparation: 10 minutes
boiled new Cooking: 25 minutes
potatoes, and fresh
vegetables
38
Baked Lamb Chops
(Serves 2)
25 g butter 1. Start cooking the baked potatoes at 250ºC or gas
2 large or 4 small lamb mark 6.
chops 2. Put the meat, onion, mushrooms pepper and
1 small onion, sliced tomatoes in a casserole.
125 g mushrooms, 3. Cut the butter into small pieces and scatter them on
sliced top.
1 small green pepper, 4. When the potatoes have been baking for 45 minutes,
sliced cover the casserole and bake for 30 minutes.
2 tomatoes 5. Serve.
Serve with: baked

potatoes (which rr Preparation: 5 minutes (plus 10 minutes
bake at the same while potatoes are baking)
temperature, but Cooking: 1¼ hours
need to cook for 1¼
hours – so put them
in the oven about
half an hour before
you start preparing
the baked lamb.)
39
(Serves 2)
2 baking potatoes 1. Prick the potatoes with a fork, then bake at 205ºC or
125 g piece of Danish gas mark 6 for 1¼ hours.
salami, cut into 2. Cut the potatoes in half and scoop the contents into a
1cm dice bowl.
75 g cheddar cheese, 3. Add the diced salami and grated cheese, mix, and then
grated put a quarter of the mixture in each half-potato shell.
1 medium can baked 4. Put the stuffed potatoes on a baking sheet and place
beans in tomato under a medium grill for 5 minutes.
sauce 5. Meanwhile heat the baked beans gently in a small
saucepan.
6. Serve the grilled potatoes with the baked beans.
rr Preparation (1): 5 minutes

Cooking (1): 1¼ hours
Preparation (2): 10 minutes
Cooking (2): 5 minutes
40
Banana Ramekins V
(Serves 2)
2 ripe bananas 1. Mash the bananas in a bowl.

1 tsp lemon juice 2. Add the lemon juice, orange juice (or rum) and sugar,
1 dsp orange juice (or and mix well.
rum, for special 3. In another bowl, whip the cream until stiff and mix
occasions) into the bananas.
1 tsp sugar 4. Pour into two ramekin (i.e. grill-proof) dishes, top
4 tbsp double cream with the demerara sugar and then the flaked almonds,
and brown under a hot grill (about 3 minutes).
1 tbsp demerara sugar
5. Serve immediately.
1 dsp flaked almonds
Cooking: 3 minutes
41
(Serves 2)
1 small onion, chopped 1. Take a large frying pan or wide saucepan and fry the
2 tbsp oil for frying onion gently in the oil for 5 minutes, till it just start
to turn yellow.
250 g braising steak,
diced 2. Turn up the heat, add the braising steak and fry until
the meat is well browned, stirring continuously.
125 g mushrooms,
sliced 3. Turn the heat down to medium, add the mushrooms,
celery and green pepper, and fry gently for another 2
6 sticks celery, trimmed
minutes.
and diced
4. Add the pineapple chunks with their juice, the water,
1 green pepper, seeded
soy sauce and salt, bring to the boil, stir well, cover
and diced
and simmer for 1¼ hours.
1 small tin pineapple
5. After 55 minutes start to prepare the plain boiled rice
chunks in juice
(see separate recipe).
150 ml water
6. Serve on a bed of the boiled rice.
1 tsp soy sauce
½ tsp salt
Serve with: plain

boiled rice (see Cooking: 1 hour 15 minutes
separate recipe)
42
Beef Curry
(Serves 2)
Oven warning: : 150ºC or gas mark 2
250 g stewing steak, cut 1. Fry the steak in the oil until brown, then transfer the
into 2½ cm cubes meat to a casserole.
1 tbsp oil for frying 2. Fry the onion until golden brown.
1 small onion, finely 3. Take the pan off the heat and stir in the flour and
chopped curry powder to make a roux.
12½ g plain flour 4. Cook gently until the roux foams, then add the water
1 dsp curry powder and bring to the boil, stirring continuously.
300 ml water 5. Add all the remaining ingredients, bring back to the
boil stirring continuously, then turn down, cover and
½ beef stock cube
simmer for 15 minutes.
1 tsp lemon juice
6. Pour the sauce over the meat in the casserole, cover,
1 tsp mango chutney and bake at 150ºC or gas mark 2 for 2½ hours.
1 apple, peeled, cored 7. After 2 hours 10 minutes start to prepare the plain
and diced boiled rice (see separate recipe)..
1 gherkin, diced 8. Serve on a bed of the boiled rice.
125 g diced mixed
vegetables (fresh,
frozen or dried)
1 dsp sultanas
Cooking: 2¾ hours
½ tsp salt
Serve with: plain

boiled rice (see
separate recipe) and
mango chutney
43
Beef in Beer
(Serves 2)
250 g braising steak, 1. Mix the flour, salt and pepper, then coat the pieces of
cut into 2½ cm meat in the seasoned flour.
cubes 2. Fry the steak in the oil until brown, then transfer the
2 tbsp plain flour meat to a casserole.
½ tsp salt 3. Fry the onion until it just starts to change colour.
pinch of black pepper 4. Remove from the heat and stir in any remaining flour
1 tbsp oil for frying to make a roux.
1 large onion, finely 5. Cook gently until the roux foams, then add the beer
sliced and bring to the boil, stirring continuously.
300 ml brown ale 6. Add all the remaining ingredients, stir well, and pour
the sauce over the meat in the casserole.
½ beef stock cube
7. Cover, and bake at 175ºC or gas mark 4 for 1½ hours.
1 bay leaf
8. After 1 hour 10 minutes start to prepare the pasta or
½ tsp dried thyme
potatoes.
1 tsp dried parsley
9. Serve.
Served with: pasta or
boiled potatoes
Cooking: 1½ hours
44
Beef Risotto
(Serves 2)
1 medium sized onion, 1. Take a large frying pan and fry the onion gently in
finely chopped the olive oil for 5 minutes, till it just starts to turn
2 tbsp olive oil yellow.
250 g minced beef 2. Turn up the heat, add the minced beef and fry until
75 g mushrooms, sliced
3. Add the mushrooms and garlic, turn the heat down
1 clove garlic, crushed
to medium and fry for a further 3 minutes.
125 g rice
4. Add the rice, and fry for 2 more minutes.
300 ml beef stock
5. Add the beef stock, Marmite, salt and thyme, bring to
½ tsp Marmite the boil, stir well, cover and simmer for 15 minutes.
½ tsp salt 6. If all the liquid has been absorbed, but the rice is still
1 tsp dried thyme crunchy in the middle, add a little more water
100 g frozen mixed 7. Add the mixed vegetables and continue to simmer for
vegetables another 5 minutes.
8. Check that the rice is cooked, and all the liquid has
gone. If the rice is ready but there is some liquid left,
turn the heat up for a few minutes to dry the risotto
out, stirring frequently. If the rice needs more
cooking, add a little more water and cook for a few
more minutes.
9. Serve.
Cooking: 20 minutes
45
Beef with Fruit
(Serves 2)
1 tbsp oil for frying 1. Heat the oil in a large saucepan and brown the beef
350 g piece silverside or all over.
brisket (boned) of 2. Pour in the cider, and add the onion, sugar, salt,
beef pepper and cloves.
180 ml cider 3. Bring to the boil, cover and simmer for 2½ hours.
1 medium onion, sliced 4. Add the prunes and apricots, re-cover and continue to
1 dsp soft light brown simmer for another 30 minutes.
sugar 5. After 10 minutes start to prepare the potatoes.
½ tsp salt 6. Stir the cornflour into the water to make a smooth
¼ tsp black pepper paste.
large pinch ground 7. Take the beef out of the sauce and put onto a carving
cloves dish.
100 g pre-soaked dried 8. Stir the cornflour into the fruit sauce and stir over
prunes medium heat until the sauce clears and thickens.
100 g pre-soaked dried 9. Carve the meat into slices, and serve with the fruit
apricots sauce and the boiled potatoes.
1 tsp cornflour
2 tbsp water
Serve with: plain Cooking: 3 hours
boiled potatoes
46
Beefburgers
(Serves 2)
1 small onion, very 1. Mix everything together thoroughly in a bowl.

finely chopped 2. Divide into two, roll each into a ball, then flatten to
250 g good minced beef the traditional burger shape.
1 dsp fresh 3. Fry or grill for 10 minutes with medium heat,
breadcrumbs turning once.
pinch of salt
pinch of pepper
pinch of dried thyme r Preparation: 5 minutes
Cooking: 10 minutes
Optional: oil for
frying
47
Boeuf Bourguignonne
(Serves 2)
250 g braising steak, in 1. Put the beef into a bowl and sprinkle with the salt
2½ cm dice and pepper.
½ tsp salt 2. Crush the clove of garlic over the meat, add the bay
freshly ground black leaf, lemon rind and red wine, and leave to marinate
pepper for 2 hours, turning the meat once.
1 clove garlic, peeled 3. Take a large frying pan or wide saucepan and fry the
onion in the oil for 3 minutes, stirring frequently.
1 bay leaf
4. Take the beef from the marinade and add it, and the
1 strip lemon rind
bacon, to the onion and continue frying for 5
6 tbsp red wine minutes.
2 tbsp olive oil 5. Remove from the heat and stir in the flour to make a
1 large onion, sliced roux.
1 rasher streaky bacon, 6. Cook gently until the roux foams, then add the
diced water, stock cube, thyme, parsley and all the
1 tbsp flour marinade ingredients.
250 ml water 7. Bring to the boil, stirring continuously, then cover and
simmer for 2 hours.
½ beef stock cube
8. After 1 hour 40 minutes start to prepare the pasta.
¼ tsp dried thyme
9. Discard the lemon rind, and serve on a bed of the
¼ tsp dried parsley
pasta.
Serve with: pasta,
especially tagliatelle
rrr Marinating: 2 hours
Preparation: 15 minutes
Cooking: 2 hours
48
Bursledon Baked Chicken
(Serves 2)
25 g butter 1. Start cooking the baked potatoes at 205ºC or gas
1 tbsp vegetable oil mark 6.
1 egg 2. Break the egg in a bowl and beat lightly with a fork.
4 tbsp golden 3. Put the breadcrumbs in another bowl.
breadcrumbs 4. Put the flour, all the spices and herbs, and the salt in a
2 tbsp plain flour clean plastic bag and shake well to mix.
½ tsp Chinese 5-spice 5. Put the chicken in the bag, close tightly, and shake
powder well to coat the meat all over.
½ tsp paprika 6. Dip the chicken portions in the egg to coat
completely.
¼ tsp ground mace
7. Finally coat the chicken portions in the breadcrumbs.
½ tsp ground turmeric
8. When the potatoes have been baking for 40 minutes,
¼ tsp dried thyme
put the butter and oil in a casserole, and put into the
¼ tsp dried basil oven to get hot for 5 minutes.
¼ tsp dried oregano 9. Put the chicken portions in the casserole and baste
½ tsp dried tarragon with the hot fat.
¼ tsp salt 10. Bake uncovered, for 30 minutes, basting after 15
2 chicken portions, minutes.
skinned 11. Serve with sweetcorn and baked potatoes.
Serve with: sweetcorn

and baked potatoes
(which bake at the
rr Preparation: 5 minutes (plus 15 minutes
same temperature, while potatoes are baking)
but need to cook for Cooking: 1¼ hours
1¼ hours – so put
them in the oven
about half an hour
before you start
preparing the baked
chicken.)
49
Caesar Salad V
(Serves 2)
2 eggs 1. Bring a small saucepan of water to the boil, and hard-
1 slice white bread, cut boil the eggs (10 minutes).
into ½ cm dice 2. Put the eggs into cold (or iced) water to cool.
(croutons) 3. Dry the saucepan, melt the butter, and fry the bread
50 g butter cubes until crisp and golden, stirring or shaking
1 clove garlic, cut in frequently to cook them evenly.
half 4. Rub the inside of a small salad bowl with the cut
6 large lettuce leaves, surface of the garlic.
shredded 5. Line the bowl with the shredded lettuce, then fill
¼ cucumber, sliced with the cucumber and tomato.
2 tomatoes, sliced 6. Shell and slice the eggs and lay on top of the salad.
4 tbsp mayonnaise 7. Top with the mayonnaise, the chopped anchovy
fillets, the grated cheese, and finally the croutons.
4 anchovy fillets,
chopped 8. Serve immediately.
25 g cheddar cheese,
grated
r Cooking: 15 minutes
Cooling: 15 minutes
Assembly: 10 minutes
50
(Serves 2)
1 small onion, sliced 1. Take a large frying pan or wide saucepan and fry the
25 g butter onion gently in the butter for 5 minutes, till they just
start to turn yellow.
250 g braising steak,
cut into thin strips 2. Turn up the heat, add the braising steak and fry until
3. Turn the heat down to medium, add the garlic and
150 ml beef stock
fry for another 30 seconds.
125 g mushrooms
4. Add the beef stock, mushrooms, salt, pepper and
salt and pepper to taste basil, bring to the boil, stir well, cover and simmer
¼ tsp dried basil for 45 minutes.
pinch of nutmeg 5. After 25 minutes start to prepare the plain boiled rice
150 ml soured cream (see separate recipe).
½ tsp dried parsley 6. Stir the soured cream into the stroganoff and heat
gently for 30 seconds. (Do not allow it to boil.)
Serve with: Plain 7. Serve the stroganoff on a bed of the boiled rice, and
boiled rice (see sprinkle with the parsley.
separate recipe)
Cooking: 45 minutes
51
(Serves 2)
1 medium sized onion, 1. Take a large frying pan and fry the onion and bacon
finely chopped gently in the olive oil for 5 minutes, till the onions
100 g bacon, diced just start to turn yellow.
2 tbsp olive oil 2. Add the garlic and rice, and fry for 2 more minutes.
1 clove garlic, crushed 3. Add the chicken stock, salt and parsley, bring to the
boil, stir well, cover and simmer for 15 minutes.
125 g rice
4. If all the liquid has been absorbed, but the rice is still
300 ml chicken stock
crunchy in the middle, add a little more water
½ tsp salt
5. Add the sweetcorn and continue to simmer for
1 tsp dried parsley another 5 minutes.
175 g sweetcorn 6. Check that the rice is cooked, and all the liquid has
(frozen, bottled or gone. If the rice is ready but there is some liquid left,
tinned) turn the heat up for a few minutes to dry the risotto
125 g cheddar cheese, in out, stirring frequently. If the rice needs more
½ cm cubes cooking, add a little more water and cook for a few
more minutes.
7. When the rice is cooked, stir in the cheese and
continue to cook gently until it has melted (2 to 3
minutes).
8. Serve.
Cooking: 25 minutes
52
(Serves 2)
75 g cream cheese 1. Put the cream cheese in a small bowl and beat with a
50 g Cheddar cheese, wooden spoon for a few minutes to soften it.
finely grated 2. Add all the remaining ingredients and mix to make a
25 g Red Leicester firm paste.
cheese, finely grated 3. Cover and chill until required.
1 spring onion, finely 4. Serve with melba toast.
chopped
1 tbsp milk
2 tsp chopped parsley r Preparation: 10 minutes
(fresh or dried)
pinch of black pepper
Serve with: melba

toast (bought, unless
you’re keen!)
53
(Serves 2)
500 g mashed potato 1. Take a deep pie dish or small casserole, and spread
(see separate recipe) half the potato evenly over the bottom.
1 large onion, chopped 2. Cover with half the onion and then half the cheese.
175 g cheddar cheese, 3. Repeat the layers with the remaining potato, onion
grated and cheese.
1 small tin (250 g) 4. Bake at 175ºC or gas mark 4 for 30 minutes.
chopped plum 5. After 25 minutes heat the contents of the tin of
tomatoes tomatoes gently in a small saucepan.
6. Serve the cheese and potato pie topped with the
tomatoes.
Cooking: 30 minutes
54
Cheese Medley
(Serves 2)
500 g potatoes, peeled 1. Put the potato slices into a saucepan with 1 l of water
and cut into ½ cm and 1 tsp salt.
thick slices 2. Bring to the boil, cook for 5 minutes, then drain off
1 l water the water.
1 tsp salt 3. Meanwhile, take a large frying pan and fry the onion
1 medium sized onion, and bacon gently in the butter for 5 minutes, till the
finely chopped onion just starts to turn yellow.
125 g bacon, diced 4. Add the mushrooms and continue to fry gently for a
further 5 minutes.
25 g butter
5. Add the tomatoes and pepper, stir well and simmer
for 10 minutes.
1 small tin (250 g)
6. Add the cooked potatoes, stir, and simmer for a
chopped plum
further 5 minutes.
tomatoes
7. Stir in 100 g of the cheese.
pepper 8. When the cheese has melted (after about 1 minute),
serve with the remaining cheese sprinkled on top.
125 g gouda cheese,
grated
Cooking: 15 minutes
55
Cheesecake (baked)
(6 - 8 slices)
250 g digestive biscuits 1. Put the biscuits in a clean plastic bag and crush them
125 g butter finely with a rolling pin.
½ tsp ground 2. Melt the butter in a saucepan, take off the heat, add
cinnamon the crushed biscuits and cinnamon, and mix well.
2 eggs 3. Take a 25 cm cake tin (preferably loose-bottomed)
and press the biscuit mixture evenly over the base and
150 g sugar
about 2 cm up the sides.
375 g cream cheese or
4. Put into an oven at 200°C or gas mark 6 for 8
curd cheese
minutes, then remove.
1 tbsp lemon juice
5. Cream the eggs and sugar in a bowl with a whisk or
½ tsp vanilla essence blender until thick.
6. Mix in the cheese a little at a time.
7. Mix in the lemon juice and vanilla essence, then pour
into the cooked biscuit base.
8. Reduce the oven temperature to 180°C or gas mark 5,
and bake the cheesecake for 30 minutes.
9. Leave to cool, then refridgerate for a few hours
before serving.

Cooking: 30 minutes
Cooling/chilling: 3 hours
56
(6 - 8 slices)
250 g digestive biscuits 1. Put the biscuits in a clean plastic bag and crush them
150 g butter finely with a rolling pin.
6 tbsp (90 ml) lemon 2. Melt 125 g of the butter in a saucepan, take off the
juice heat, add the crushed biscuits and mix well.
4 tbsp (60 ml) orange 3. Take a 25 cm cake tin (preferably loose-bottomed)
juice and press the biscuit mixture evenly over the base and
about 2 cm up the sides.
100 g sugar
4. Put into an oven at 200°C or gas mark 6 for 8
3 eggs, separated
minutes, then remove and allow it to cool.
1 tbsp (15 ml) gelatine
5. Take a small saucepan and put in the fruit juices, 50 g
2 tbsp (30 ml) boiling of the sugar and the remaining 25 g of butter.
water
6. Beat in the egg yolks, then stir over low heat until the
250 g curd cheese or mixture begins to thicken – do not allow it to boil.
cream cheese
7. Dissolve the gelatine in the boiling water, stir it into
small tin pineapple the fruit juice mixture, and allow it to cool a little
pieces (about 15 minutes).
8. Mix the cheese thoroughly into the cooled fruit juice
mixture.
9. In a clean bowl, whisk the egg whites until stiff, then
stir in the remaining 50 g of sugar.
10. Fold the beaten egg whites into the cheese mixture.
11. Pour the filling into the biscuit case, decorate with
the pineapple chunks, and chill for several hours to
set.before serving.
rrr Preparation: 10 minutes (plus 10

minutes while base is
cooking/cooling)
Cooking and coolong: 20 minutes
Cooling/chilling: 3 hours
57
(Serves 2)
250 g frozen puff pastry 1. Put the frozen pastry to thaw for at least an hour.
2 leeks, trimmed and 2. Take a frying pan and fry the leeks in the butter for 4
thinly sliced minutes.
12½ g butter, plus a
3. Add the mushrooms and continue to fry until
little more for
browned.
greasing the baking
tray 4. Add the brown sauce and half the cheese, and remove
125 g button from the heat.
mushrooms 5. Grease a baking sheet at least 30 cm square.
1 tsp brown sauce
6. Roll out the pastry into two 25 cm squares.
125 g Cheshire cheese,
crumbled 7. Place one pastry square on the baking sheet and
sprinkle with the remaining cheese, leaving a small
1 tsp chives, chopped
border.
1 tomato, sliced
8. Spoon the vegetable and cheese mixture on top, and
1 small egg, beaten
cover with the tomatoes and chives.
Serve with: fresh 9. Moisten the border of the pastry base with a little
vegetables water, cover the pie with the second pastry square,
and press the edges to seal.
10. Brush the pie with the beaten egg.
11. Make a small (5 cm) cut in the centre of the crust,
then bake the pie at 205ºC or gas mark 6 for 30
minutes.
12. Serve hot, by itself or with a selection of fresh
vegetables.
rr Thawing: 1 hour
Preparation: 20 minutes
Cooking: 30 minutes
58
Chicken Chasseur
(Serves 2)
1 tbsp flour 1. Put the flour into a clean plastic bag, put the chicken
2 chicken portions portions in, and shake to coat them thoroughly.
1 tbsp olive oil 2. Take a large frying pan or wide saucepan and fry the
chicken pieces in the oil until golden (about 5
1 small onion, chopped
minutes), turning occasionally.
75 g button
3. Transfer the chicken pieces to an ovenproof casserole.
mushrooms, whole
4. Fry the onion and mushrooms gently for five
1 small (250 g) tin
minutes, then remove from the heat and stir in the
chopped plum
remaining flour to make a roux.
tomatoes
5. Cook gently until the roux foams, then add the
4 tbsp white wine
tomatoes, wine, brandy, tomato purée, tarragon, salt
1 dsp brandy and pepper.
1 dsp tomato purée 6. Bring to the boil, stirring continuously, then pour
1 tsp dried tarragon over the chicken in the casserole.
½ tsp salt 7. Cover, and bake at 175ºC or gas mark 4 for 1½ hours.
freshly ground black 8. After 1 hour 10 minutes start to prepare the plain
pepper boiled rice (see separate recipe).
Serve with: plain
boiled rice (see
separate recipe)
Cooking: 1½ hours
59
(Serves 2)
1 small onion, cut into 1. Prepare the yellow rice (see separate recipe) but don’t
8 start cooking it yet.
2 cm cube of fresh root 2. Use a food processor or hand-held blender to make a
ginger, chopped paste of the onion, ginger, garlic, red peppers, red
2 cloves garlic, peeled chilli, almond, cumin, coriander, turmeric, chilli
and quartered powder and salt.
2 red peppers, seeded 3. Take a large saucepan, heat the oil, and fry the paste
and diced gently for 12 minutes.
1 red chilli, seeded and 4. Meanwhile start cooking the yellow rice.
diced 5. Add the chicken, water, lemon juice and black
1 tbsp ground almond pepper.
1 dsp ground cumin 6. Stir well, bring to the boil, cover and simmer for 20
minutes.
1 tsp ground coriander
seeds 7. Remove the lid, turn the heat up to medium, and
cook for a further 10 minutes uncovered to reduce
¼ tsp ground turmeric
the sauce a little, stirring occasionally.
¼ tsp chilli powder
8. Serve on a bed of yellow rice.
1 tsp salt
3 tbsp oil for frying
2 chicken portions,
skinned, boned and
Cooking: 30 minutes
cut into 5 cm
chunks
100 ml water
1 tbsp lemon juice
¼ tsp coarsely ground
black pepper
Serve with: yellow

rice (see separate
recipe)
60
Chicken Marengo
(serves 2)
2 chicken portions, 1. Take a large frying pan or wide saucepan and fry the
boned and diced chicken pieces in the oil for 5 minutes, stirring
2 tbsp oil for frying frequently.
1 tbsp plain flour 2. Remove from the heat and stir in the flour to make a
roux.
1 small tin (250 g)
chopped plum 3. Cook gently until the roux foams, then add the
tomatoes tomatoes, water, tomato purée, mushrooms, green
pepper, paprika, salt, brandy, thyme and parsley.
300 ml water
4. Bring to the boil, stirring continuously, then cover and
1 tbsp tomato purée
125 g mushrooms,
sliced
(see separate recipe).
1 small green pepper,
6. 5 minutes before the dish is ready, spread the cashew
sliced
nuts on a grill pan or baking tray and toast them
1 dsp paprika under a medium grill until they just start to turn
½ tsp salt golden.
1 tbsp brandy 7. Serve the chicken Marengo on a bed of the boiled
½ tsp chopped thyme rice, topped with the cashew nuts.
½ tsp chopped parsley
75 g plain cashew nuts
Serve with: plain Cooking: 45 minutes
boiled rice (see
separate recipe)
61
Chicken Pie
(Serves 2)
2 chicken portions, 1. Put the chicken, 200 ml water, marjoram, bayleaf, salt
skinned, boned and and pepper in a saucepan. Bring to the boil, cover and
cut into 2½ cm dice simmer for 30 minutes.
200 ml water 2. Make the pastry (see separate recipe), wrap it in cling
¼ tsp dried marjoram film and put it into the fridge to cool.
1 bay leaf 3. When the chicken has been cooking for 20 minutes,
add the carrot, celery, onion and broad beans. Bring
½ tsp salt
back to the boil, cover and simmer for the remaining
freshly ground black 10 minutes.
pepper
4. When the chicken is cooked, take the meat and
1 carrot, peeled and vegetables out with a slotted spoon and transfer them
sliced to an ovenproof casserole or deep pie dish. Discard
1 stick celery, sliced the bayleaf, and pour off all but about 75 ml of the
1 small onion, cut into liquid.
8 5. Take a small frying pan and fry the mushrooms
100 g broad beans gently in the butter for 5 minutes. Remove them with
(frozen) a slotted spoon and add them to the casserole.
1 tbsp cornflour 6. Blend the cornflour into the cream in a small bowl,
then pour it into the vegetable stock. Add the milk,
2 tbsp double cream
and cook gently, stirring continuously, until the sauce
75 ml milk has thickened, then pour over the meat and
50 g small mushrooms, vegetables, and stir to mix.
halved 7. Roll out the pastry to make a circle the size of the
15 g butter top of the dish, and cover the pie.
100 g shortcrust pastry 8. Beat the egg yolk and 1 tsp water in a small bowl, and
(see separate recipe) brush it over the pastry. Make a small hole in the
1 egg yolk centre of the pie lid to allow steam to escape, and
1 tsp water bake at 180ºC or gas mark 4 for 45 minutes.
9. After 25 minutes start to prepare the potatoes.
Serve with: mashed 10. Serve.
potatoes (see
separate recipe) or
boiled new potatoes
Cooking: 45 minutes
62
Chicken Risotto
(Serves 2)
2 chicken portions, 2. Add the diced chicken and fry for 5 minutes, until the
skinned, boned and meat is well browned, stirring frequently.
cut into 2½ cm dice 3. Add the mushrooms and garlic and fry for a further 3
75 g mushrooms, sliced minutes.
1 clove garlic, crushed 4. Add the rice, and fry for 2 more minutes.
125 g rice 5. Add the chicken stock, red pepper, celery, salt, black
pepper, thyme and parsley, bring to the boil, stir
1 small red pepper,
well, cover and simmer for 20 minutes.
diced
1 stick celery, diced
300 ml chicken stock turn the heat up for a few minutes to dry the risotto
½ tsp salt out, stirring frequently. If the rice needs more
fresh ground black cooking, add a little more water and cook for a few
pepper more minutes.
½ tsp dried thyme 7. Serve.
1 tsp dried parsley
Cooking: 20 minutes
63
Chilli Con Carne
(Serves 2)
1 tbsp oil for frying 1. Take a wide saucepan, heat the oil, and fry the meat,
250 g beef mince onion and garlic gently for 10 minutes, until the meat
is well browned.
1 small onion, finely
chopped 2. Add the tomatoes, green pepper, chilli peppers, chilli
powder and salt, stir well, bring to the boil, cover and
1 small tin (250 g)
3. Start to prepare the plain boiled rice (see separate
chopped plum
recipe).
tomatoes
4. Drain about half the liquid from the beans, and add
1 green pepper, seeded
the beans and remaining liquid to the pan. Bring back
and diced
to the boil, cover and simmer for another 15 minutes.
2 red chillies, seeded
and diced
1 tsp chilli powder
½ tsp salt
1 small tin (250 g) red
Cooking: 1 hour
kidney beans
Serve with: plain

boiled rice (see
separate recipe)
64
Chocolate Chantilly Cream V
(Serves 2)
200 ml double cream, 1. Put the cream and sugar in a bowl and whisk until
cold the cream is just firm.
25 g icing sugar 2. Grate the chocolate finely and stir gently into the
75 g dark chocolate, whipped cream until evenly mixed.
chilled 3. Keep refrigerated until ready to serve (but not longer
than about one hour).
65
(Serves 2)
Grated rind and juice 1. Put the orange juice and rind in a small saucepan and
of half an orange sprinkle the gelatine over the surface.
½ tsp powdered 2. Break the chocolate into a bowl, and put the bowl in
gelatine a pan of just-boiling water until the chocolate melts,
125 g plain chocolate stirring occasionally.
2 small eggs, separated 3. Gently heat the orange juice and stir until the gelatine
has melted. Do not allow it to boil.
12½ g ground almonds
4. Take the bowl of melted chocolate off the heat, and
1 tbsp milk
stir in the egg yolks, ground almonds, milk and
60 ml double cream orange juice.
5. In a clean, dry bowl whisk the egg whites until stiff.
6. Whip the cream until stiff and fold into the chocolate
sauce.
7. Gently fold the egg whites into the sauce.
8. Spoon into serving dishes and put into the
refrigerator to set for several hours.
9. Serve.

Chilling: 3 hours
66
Cod Portugaise V
(serves 2)
1 medium onion, 1. Take a wide saucepan and fry the onion gently in the
chopped olive oil for 5 minutes, till it just starts to turn
1 small (250 g) tin 2. Add the tomatoes, tomato purée, salt, parsley,
chopped plum tarragon, paprika and water into a wide saucepan.
tomatoes Bring to the boil over a moderate heat, stirring to mix
well.
1 dsp tomato purée
3. Put the fish into the sauce, cover, and simmer for 20
½ tsp salt
minutes.
1 tsp chopped parsley
4. Serve in a ring of mashed potato.
(fresh or dried)
1 tsp chopped tarragon
(fresh or dried)
2 tsp paprika r Preparation: 10 minutes
Cooking: 20 minutes
150 ml water
250 g cod steaks or
fillet (fresh or
frozen)
Serve with: mashed

potato (see separate
recipe)
67
Corsican Lamb Chops
(Serves 2)
2 large lamb chops 1. If serving with baked potatoes, start cooking them at
1 tomato, cut into 4 205ºC or gas mark 6 45 minutes before preparing the
slices chops.
½ green pepper, cut 2. Grill the lamb chops on medium heat for 20 minutes
into 4 rings (or 15 if they are thin), turning over half way through
the cooking time.
sliced 3. Once the chops are under the grill, start preparing the
chips (if required) and the vegetables.
Serve with: baked 4. Put the tomato slices and pepper rings on top of the
potatoes or chips, chops, cover with the cheese slices, and continue to
and fresh vegetables grill until the cheese is melted and slightly browned –
about another 4 minutes.
5. Serve with baked potatoes or chips, and fresh
vegetables.
Cooking: 25 minutes
(plus an extra 45 minutes for baked
potatoes)
68
(serves 2)
125 g mushrooms, 1. Take a large frying pan or wide saucepan and fry the
finely sliced mushrooms gently in the butter for 2 minutes.
75 g butter 2. Remove from the heat and stir in the flour to make a
1 dsp plain flour roux.
1 tsp made mustard 3. Cook gently until the roux foams (about 30 seconds),
then stir in the mustard and soy sauce.
1 tsp soy sauce
4. Pour the brandy over this, warm gently and ignite.
1 tbsp brandy
Shake the pan carefully until the flames die down.
300 ml chicken or
5. Add the stock, parsley, and salt and pepper to taste.
vegetable stock
Bring to the boil, stirring continuously, then simmer
1 tbsp chopped parsley for 2 minutes.
(fresh or dried)
6. Stir in the cream and warm through (do not boil) for
salt and pepper a few moments before serving.
3 tbsp double cream
Cooking: 10 minutes
69
Crème Caramel V
(Serves 2)
75 g castor sugar 1. Put the water and 50 g of the sugar in a small
1 tbsp water saucepan, and bring to the boil, stirring until the
sugar has dissolved.
250 ml milk
2. Continue to boil until it starts to turn brown (which
½ tsp vanilla essence
happens very suddenly!)
2 small eggs
3. Immediately pour it into the bottom of a 500 ml
ovenproof casserole.
4. Put the milk into the now-empty saucepan, and put it
over a low heat to warm (but not boil).
5. Put the eggs and remaining 25 g of sugar in a bowl,
and whisk until pale and creamy.
6. Pour the warm milk slowly into the eggs, whisking
all the time, stir in the vanilla, then pour the sauce
gently into the casserole, so as not to mix with the
caramel.
7. Stand the casserole in an ovenproof dish of hot water,
and bake at 175ºC or gas mark 4 for 45 minutes.
8. Either serve hot, or leave to cool, then refrigerate and
turn out onto a serving dish.
Cooking: 45 minutes
70
(Serves 2)
400 g potatoes, peeled 1. Put the potatoes, salt and water in a large saucepan
and cut into and bring to the boil.
roughly 5 cm cubes 2. Add the cauliflower, cover, and simmer for 15
1 tsp salt minutes.
1 l water 3. Meanwhile, grill the bacon until it is crisp, turning
1 small cauliflower cut once.
into 5 cm florettes 4. When the bacon is cooked, crumble it or cut it into
75 g bacon small pieces.
25 g butter 5. Take the potatoes and cauliflower out of the water
and transfer them to an ovenproof dish. Keep 75 ml
1 small onion finely
of the water.
chopped
6. Melt the butter in a small pan and gently fry the
1 tbsp plain flour
onion until soft but not browned (about 3 minutes).
125 ml milk
7. Take the pan off the heat and stir in the flour to make
40 g Danish Blue a roux.
cheese, grated or
8. Cook gently until the roux foams (about 30 seconds),
crumbled
then stir in the milk and the reserved potato water.
40 g Danish Blue cheese
9. Bring the sauce to the boil, stirring continuously,
cut into 1 cm cubes
then cook gently for 2 minutes.
10. Remove from the heat and stir in the grated cheese
until it has melted
11. Pour the cheese sauce over the potatoes and
cauliflower.
12. Top with the crumbled bacon and the cubed cheese,
and cook under a medium grill for 3 minutes.
13. Serve.
Cooking: 5 minutes
71
Date and Walnut Loaf V
175 g dates, coarsely 1. Put the chopped dates and the bicarbonate of soda in
chopped the boiling water and leave to soak for 15 minutes.
1 tsp bicarbonate of 2. Meanwhile, cream together the margarine, sugar and
soda syrup.
10 tbsp boiling water 3. Add the egg and beat well.
25 g margarine 4. Sift in the flour and salt, add the chopped walnuts and
100 g castor sugar the soaked dates with their liquid, and mix well.
3 tbsp golden syrup 5. Line a 1 Kg loaf tin with greaseproof paper, and pour
in the cake mixture.
1 egg
6. Bake at 150ºC or gas mark 2 for 1½ hours.
250 g plain flour
7. Leave to cool on a wire rack.
1 tsp salt
75 g walnuts, coarsely
chopped
Cooking: 1½ hours
72
Devilled Kidneys
(Serves 2)
4 lamb’s kidneys 1. Put the kidneys in the iced water to soak for 20
500 ml iced water minutes.
1 tsp French mustard 2. Start to prepare the plain boiled rice (see separate
recipe).
½ tsp Worcester sauce
3. Dry the kidneys, then chop them into bite-sized
2 tbsp flour seasoned
pieces, discarding the core.
with ¼ tsp salt and
¼ tsp black pepper 4. Coat the kidney pieces with the mustard, sprinkle
them with the Worcester sauce, then coat them with
25 g butter
the seasoned flour.
1 dsp brandy
5. Take a frying pan and fry the kidneys in the butter
75 g mushrooms, sliced for 4 minutes over a medium heat.
150 ml chicken stock 6. Take the pan off the heat, pour in the brandy, leave
½ tsp dried tarragon to warm through for 10 seconds, then ignite.
2 tbsp double cream 7. Shake the pan carefully until the flames have died
down, then add the mushrooms and return to the
Serve with: plain heat to cook gently for 2 minutes.
boiled rice (see 8. Add the chicken stock and tarragon, stir, bring to the
separate recipe) boil, and simmer for 5 minutes.
9. Stir in the cream and heat gently for 30 seconds. (Do
not allow to boil.)
10. Serve on a bed of plain boiled rice.
Cooking: 15 minutes
73
Egg Fried Rice
(serves 2)
75 g frozen peas 1. Put the frozen peas in a bowl and fill with cold water
½ tsp salt to thaw them.
¼ tsp sugar 2. Meanwhile, mix the salt, sugar and soy sauce into the
chicken stock in a small saucepan and bring to the
1 dsp soy sauce
boil.
300 ml chicken stock
3. Add the rice, bring back to the boil, cover and cook
125 g rice gently over a very low heat until the rice is cooked
3 tbsp oil for frying and the liquid has all been absorbed (about 20
1 medium onion, minutes).
finely chopped 4. Heat 1 tbsp of the oil in a large frying pan and fry the
75 g mushrooms, finely onion for 1 minute.
sliced 5. Add the drained, thawed peas and mushrooms and
2 eggs, beaten continue to fry for another ½ minute.
6. Push to the side of the pan. Add the a second tbsp oil
to the centre of the pan. When it is hot pour in the
beaten eggs.
7. Stir-fry the eggs until they are lightly set and well
scrambled, then push them to the opposite side of the
pan from the other ingredients.
8. Add the third tbsp oil to the centre of the pan. When
hot add the boiled rice. Stir-fry, mixing all the
ingredients together, over high heat for 1½ minutes,
then serve.
Cooking: 20 minutes
Finishing: 5 minutes
74
Endless Yoghurt V
500 ml milk 1. Pour the milk and evaporated milk into a saucepan,
Small tin evaporated bring to the boil, and simmer for 2 minutes.
milk 2. Allow to cool.
Small carton natural 3. Stir in the natural yoghurt, transfer to a bowl, cover,
yoghurt, or 100 ml and leave to stand in a warm place until set (several
from the previous hours).
batch of “Endless 4. Keep refrigerated until required, and serve plain, or
Yoghurt” with jam, or with fruit.
5. Reserve about 100 ml to use as the yoghurt “seed” for
the next batch.
rrr Cooking: 2 minutes

Setting: 4 hours
75
Fondue Neuchatel V
(serves 2)
1 clove garlic 1. Cut the clove of garlic in half and rub the cut surfaces
250 ml dry white wine over the inside of an earthenware fondue pot.
1 tsp lemon juice 2. Put the wine and lemon juice in the pot and heat over
a low flame.
175 g emmenthal cheese,
grated 3. When the wine is warm gradually add the cheeses,
stirring continuously, until it has all melted.
175 g gruyère cheese,
grated 4. When the mixture bubbles, blend the cornflour with
the kirsch and stir into the fondue along with the
1 tsp cornflour
spices.
2 tbsp kirsch
5. Allow to cook gently for 3 minutes before eating.
pinch of white pepper
6. Keep the fondue on a low flame and stir occasionally,
pinch of cayenne pepper while eating by dipping cubes of French bread on
¼ tsp grated nutmeg long forks into it.
1 tsp paprika 7. Serve with a mixed salad.
cubes of French bread
Serve with: mixed salad r Preparation: 10 minutes

Cooking: 20 minutes
76
French Onion Soup V
(serves 2)
25 g butter 1. Heat the butter in a large saucepan and fry the onion
1 large onion, sliced gently for 10 minutes, until lightly browned.
1 tbsp flour 2. Remove from the heat and stir in the flour to make a
roux.
400 ml beef stock or
400 ml water plus 2 3. Cook gently until the roux foams (about 30 seconds),
tsp Marmite then stir in the beef or Marmite stock.
(vegetarian option) 4. Add the bay leaf, salt and pepper. Bring to the boil,
1 bay leaf stirring continuously, then cover and simmer for 30
minutes.
salt and pepper to taste
5. Serve, and pile the grated cheese on top.
50 g Cheddar cheese,
grated
Cooking: 30 minutes
77
(Serves 2)
½ packet Bird’s Dream 1. Put the egg white into a clean, dry bowl and whisk
Topping until stiff.
75 ml milk 2. Put the Dream Topping and milk in a bowl and
1 egg, separated whisk according to the instructions on the packet.
25 g caster sugar 3. Put the egg yolk and sugar in another bowl, and
whisk until pale and creamy.
35 g plain chocolate
4. Break the chocolate into a bowl, add the coffee and
½ tsp instant coffee
water, and put the bowl in a pan of just-boiling water
1 tbsp water until the chocolate melts, stirring occasionally.
5. Whisk the chocolate sauce into the egg yolk.
6. Whisk in half the Dream Topping.
7. Gently fold the egg white into the sauce.
8. Divide the mousse between two individual serving
bowls, and put in the freezer or freezing
compartment of the fridge for at least 3 hours.
9. 20 minutes before serving, remove the mousse from
the freezer/freezing compartment, top with the
remaining Dream Topping, and transfer to the fridge.
10. Serve.

Chilling: 3 hours
Softening: 20 minutes
78
Fruit Brulée V
(Serves 2)
250 g mixed soft fruits 1. Take one large or two individual ramekin (i.e. grill-
(raspberries, proof) dishes and put the fruit in the bottom.
blackberries, 2. Whisk the cream in a bowl until stiff, then stir in the
bilberries, cherries, yoghurt.
strawberries,
3. Spread the cream over the fruit so that it is
redcurrants,
completely covered.
blackcurrants...)
4. Put in the fridge until ready to serve, and for at least
150 ml double cream
half an hour.
150 ml good, plain
5. Sprinkle with the sugar so that the cream is
yoghurt
completely covered, and put under a very hot grill
2 tbsp demerara sugar until the sugar melts (about 2 to 3 minutes – and it
happens very suddenly!)
6. Serve immediately.
Chilling: 30 minutes
Cooking: 3 minutes
79
Fruit Crumble V
Serves 2
butter for greasing the 1. Grease a pie dish or small casserole with butter, put
pie dish in the prepared fruit and sprinkle it with its sugar (for
rhubarb or apples) or cinnamon (for pears).
The filling 2. Sift the flour into a mixing bowl.
350 g rhubarb, 3. Add the butter pieces and rub into the flour with
trimmed, washed your fingertips until the mixture looks like fine
and cut into 2 cm breadcrumbs.
slices
4. Stir in the 35 g sugar.
100 g sugar
5. Spread the crumble mixture evenly over the fruit,
or making sure the fruit is completely covered.
2 cooking apples, 6. Bake at 180ºC or gas mark 4 for 40 minutes.
peeled, cored and
7. Serve hot with custard sauce.
diced
75 g sugar
or
2 ripe pears, peeled,
Cooking: 40 minutes
cored and diced
½ tsp ground
cinnamon
The topping
100 g plain flour
50 g butter, in 1 cm
cubes
35 g sugar
Serve with: custard

sauce
80
Game Bird in Port and Orange Sauce
(serves 2)
giblets of bird (see 1. If you have the giblets, put them in 450 ml water,
below) plus 450 ml bring to the boil, cover, and simmer for 20 minutes.
water, or 450 ml Strain the resulting stock.
chicken stock 2. In another pan, put the 150 ml of water, orange peel,
150 ml water redcurrant jelly, clove, mixed spice and Worcester
grated peel of one sauce. Bring to the boil cover, and simmer for 15
orange minutes.
1 dsp redcurrant jelly 3. Joint the bird and coat the pieces in the seasoned
flour.
1 clove
4. Brown the pieces in the oil.
small pinch mixed spice
5. Place the browned joints in a casserole, add the stock,
1 tsp Worcester sauce
sauce, port, salt and pepper.
½ pheasant, or 2
6. Cook in a slow oven, 160ºC or gas mark 3, until
partridges, or 2
tender – about 2½ hours.
quails, or ½ duck,
or... 7. After 2 hours start to prepare the vegetables and
potatoes.
25 g flour mixed with
¼ tsp salt 8. Just before serving, mix the cornflour into a little
cold water. Pour the sauce from the casserole into a
small saucepan, stir in the cornflour paste, and bring
125 ml ruby port just up to boiling point to make a thickened serving
salt and pepper to taste sauce.
1 dsp cornflour 9. Serve the meat with the boiled potatoes and selection
of fresh seasonal vegetables. Serve the sauce
Serve with: boiled separately.
potatoes (new
potatoes if they are
available) and
seasonal vegetables
Cooking: 2½ hours
81
Gammon with Apricots
(Serves 2)
2 gammon slices, about 1. Fry the gammon in the oil until brown on both sides,
125 to 175 g each then transfer the meat to a casserole.
1 tbsp oil for frying 2. Take the pan off the heat and stir in the flour to make
1 dsp plain flour a roux.
400 g tin apricot halves 3. Cook gently until the roux foams (about 30 seconds),
in syrup then stir in about half the syrup from the tin of
apricots and the 150 ml water.
150 ml water
4. Crumble in the stock cube, add the salt, and bring the
½ chicken stock cube
sauce to the boil, stirring continuously.
¼ tsp salt
5. Remove from the heat.
25 g sultanas
6. Scatter the sultanas and apricot halves over the meat,
250 g potatoes, peeled cover completely with the sliced potatoes, sprinkle
and thinly sliced with black pepper, and pour the sauce over the top.
freshly ground black 7. Cover and bake at 175ºC or gas mark 4 for 1½ hours.
pepper
8. Serve.
Cooking: 1½ hours
82
Garlic Bread V
(serves 2)
1 crusty French loaf 1. Cut the loaf in half lengthways.
(fresh or part-baked) 2. Soften the butter and work in the crushed garlic and
75 g butter pepper.
3 cloves of garlic (more 3. Spread thickly on both cut surfaces of the loaf.
if small), crushed 4. Re-form the loaf, wrap in foil, and put in a hot oven
fresh-ground black (220ºC or gas mark 7) for 10 minutes.
pepper 5. Open the foil, lower the oven temperature to 205ºC
or gas mark 6, and continue to bake for a further 5
minutes.
6. Serve warm.
Cooking: 15 minutes
83
Ginger Nuts V
(Makes about 12 – 18 biscuits)
125 g self-raising flour 1. Sift the dry ingredients into a bowl.
¼ tsp salt 2. Melt the 75 g of lard and mix in the syrup. (Do not
2 tsp ground ginger allow to boil.)
½ tsp ground 3. Pour into the flour mixture and mix well.
cinnamon 4. Grease a large baking tray.
½ tsp mixed spice 5. Make small balls of the mixture, and flatten onto the
½ tsp baking powder baking tray, leaving room for them to spread a little.
(They should be about 5 cm diameter and ½ cm
75 g lard plus a little
thick.)
more for greasing
the baking tray 6. Bake at 175ºC or gas mark 4 for 15 to 20 minutes, or
until golden brown.
75 g golden syrup
7. Remove the biscuits from the tray and leave to cool
on a wire rack. They will become crisp when cold.
8. Keep in an airtight tin until required.
Cooking: 20 minutes
Cooling: 1 hour
84
Goulash
(Serves 2)
250 g pork tenderloin, 1. Take a large frying pan or wide saucepan and fry the
diced (or braising pork or braising steak in the oil until the meat is well
steak, diced) browned.
2 tbsp oil for frying 2. Turn the heat down to medium, add the onion and
1 large onion, sliced fry gently for another 5 minutes, till the onions just
start to turn yellow.
3. Add the garlic and fry for another 30 seconds.
1 tbsp plain flour
4. Take the pan off the heat and stir in the flour until
1 small tin (250 g)
smooth.
chopped plum
tomatoes 5. Add the tomatoes, water, green pepper, ½ tsp of the
salt, the paprika, Worcester sauce and tomato purée,
150 ml water
bring to the boil, stirring continuously, cover and
1 green pepper, seeded simmer for 1½ hours.
and diced
6. 15 minutes before the end of the cooking time, put 1 l
2½ tsp salt of water in a large saucepan, add the remaining 2 tsp
1 dsp paprika salt and the potatoes, and bring to the boil.
½ tsp Worcester sauce 7. Simmer for 5 minutes then drain.
1 tbsp tomato purée 8. Stir the cooked potatoes into the goulash and
1 l water continue cooking for another 5 minutes.
400 g potatoes in 1 cm 9. Serve the goulash, and swirl 1 tbsp soured cream or
dice plain yoghurt over the top of each portion.
2 tbsp soured cream or
plain yoghurt
Cooking: 1½ hours
85
Impossible Pie V
(Serves 2)
25 g plain flour 1. Sift the flour into a bowl.
75 g butter, melted 2. Melt the butter in a small saucepan.
100 g castor sugar 3. Add the sugar, coconut, eggs, vanilla essence, 75 g
50 g desiccated coconut melted butter and milk, and stir to mix.
2 eggs, lightly beaten 4. Grease a small pie dish (about 15 cm) with butter.
1 tsp vanilla essence 5. Pour the mixture into the dish and bake at 175ºC or
gas mark 4 for 45 minutes, by which time it will have
250 ml milk
neatly sorted itself out into a pastry base, a custard
butter for greasing the filling and a crunchy coconut crust.
pie dish
6. Serve hot or cold.
Cooking: 45 minutes
86
Irish Stew
(Serves 2)
500 g scrag end lamb 1. Put the meat into a large saucepan, add the water,
chops, trimmed of bring to the boil, and skim off the residue that floats
as much fat as to the surface.
possible (Pre-BSE 2. Add the salt, pepper, onions and half the potatoes.
note: chops with
3. Bring back to the boil, cover and simmer for 1 hour.
marrow in give a
better flavour) 4. Use a wooden spoon to mash the now-cooked
potatoes into the liquid to make a thick sauce.
300 ml water
5. Put the remaining potatoes on top of the stew, re-
½ tsp salt
cover and simmer for another 1 hour.
black pepper to taste
6. Serve separated into the three components: whole
250 g onions, cut into potato pieces, the meat, and the thick onion-and-
2½ cm cubes potato paste.
400 g potatoes, peeled
and cut into 2½ cm
cubes
Cooking: 2 hours
87
Jambalaya (hot)
(Serves 2)
125 g bacon, diced or 1. Take a large frying pan and fry the onion and bacon
125 g spicy sausages or sausage gently in the olive oil for 5 minutes, till the
cut into 2 cm slices onion just starts to turn yellow.
1 small onion, finely 2. Add the garlic and rice, and fry for 2 more minutes.
chopped 3. Add all the remaining ingredients, bring to the boil,
2 tbsp olive oil stir well, cover and simmer for 20 minutes.
1 clove garlic, crushed 4. Check that the rice is cooked, and all the liquid has
125 g rice gone. If the rice is ready but there is some liquid left,
turn the heat up for a few minutes to dry the
300 ml water
jambalaya out, stirring frequently. If the rice needs
75 g cooked, peeled more cooking, add a little more water and cook for a
prawns (fresh or few more minutes.
frozen)
5. Serve.
½ small green pepper,
diced
175 g sweetcorn
Cooking: 20 minutes
(frozen, bottled or
tinned)
1 small (250 g) tin
chopped plum
tomatoes
1 tsp Cajun spices
(more if you’re
brave!)
1 tsp dried parsley
pepper
½ tsp salt
88
Jambalaya (mild)
(Serves 2)
125 g rice 1. Put 1 l of water in a large saucepan, add 1½ tsp of the
2 tsp salt salt, and bring to the boil.
1 dsp olive oil 2. Put in the rice, cook for 11 minutes, then drain.
1 small onion, chopped 3. Take a large frying pan and fry the onion and bacon
gently in the olive oil for 3 minutes.
2 rashers bacon, diced
4. Add the prawns and parsley and continue to cook
75 g cooked, peeled
gently for a further 3 minutes, until the onion is soft
prawns (fresh or
but not browned.
frozen)
5. Add the green pepper, celery, sweetcorn, tomatoes,
1 dsp dried parsley
tomato purée, black pepper and remaining ½ tsp salt.
½ small green pepper,
6. Stir well and cook gently for 6 minutes.
diced
7. Mix in the cooked and drained rice, and turn into an
ovenproof casserole.
175 g sweetcorn
8. Cover and bake at 175ºC or gas mark 4 for 30
(frozen, bottled or
minutes.
tinned)
9. Serve.
1 small (250 g) tin
chopped plum
tomatoes
1 tbsp tomato purée rr Preparation: 25 minutes
freshly ground black Cooking: 30 minutes
pepper
89
Kedgeree V
(Serves 2)
1 l water 1. Put 1 l of water and the salt in a large saucepan and

2 tsp salt bring to the boil.
1 egg, washed 2. Put in the rice and the egg (in its shell), cook for 11
minutes, then drain.
125 g rice
3. Meanwhile, put the fish and milk in a saucepan, bring
350 g smoked haddock
to the boil, simmer for 8 minutes, drain, and cut into
250 ml milk bite-sized chunks.
1 tbsp olive oil 4. Shell the egg and cut into wedges.
1 medium-sized onion, 5. Take a frying pan and fry the onion gently in the
chopped olive oil for 3 minutes.
1 tsp curry powder 6. Mix in the spices, gherkins, rice and fish.
½ tsp turmeric 7. Serve, topped with the egg.
4 small gherkins, sliced
Cooking: 15 minutes
Assembly: 5 minutes
90
Lasagne al Forno
(Serves 2)
2 tbsp olive oil 1. Take a large frying pan or wide saucepan and fry the
1 small onion, chopped onion gently in 1 tbsp of the olive oil for 5 minutes,
till it just starts to turn yellow.
250 g minced beef
2. Turn up the heat, add the minced beef and garlic, and
fry until the meat is well browned, stirring well.
1 small tin (250 g)
3. Add the tomatoes, tomato purée, 150 ml of water,
chopped plum
thyme, oregano, basil, ½ tsp of the salt and the black
tomatoes
pepper, bring to the boil, stir well, cover and simmer
1 tbsp tomato purée for 45 minutes.
150 ml water 4. While this is cooking, put 1½ l of water in a large
¼ tsp dried thyme saucepan, add the remaining 2 tsp of the salt and the
¼ tsp dried oregano remaining 1 tbsp of olive oil and bring to the boil.
Add the lasagne and boil according to the cooking
¼ tsp dried basil
time on the packet, then drain.
2½ tbsp salt
5. Take a small saucepan and melt the butter, then
freshly ground black remove from the heat and stir in the flour to make a
pepper roux.
1½ l water 6. Cook gently until the roux foams, then stir in the
125 g lasagne milk, add the nutmeg, and cook until the sauce
25 g butter thickens, stirring continuously.
1 tbsp flour 7. Take an ovenproof casserole and cover the bottom
with a layer of cooked lasagne.
300 ml milk
8. Add layers of white sauce, tomato sauce, mozzarella
pinch of nutmeg
cheese, lasagne, white sauce, tomato sauce, mozzarella
125 g mozzarella cheese, lasagne and finally white sauce.
cheese, sliced
9. Sprinkle with the parmesan cheese, and bake at
2 tbsp grated parmesan 190ºC or gas mark 5 for 25 minutes.
cheese
10. Serve.
rr Preparation: 10 minutes (plus 10

minutes while sauce is cooking)
Cooking: 45 minutes
Baking: 25 minutes
91
(Serves 2)
250 g potatoes, diced 1. Put the potatoes, leek and water in a saucepan, bring
1 leek, sliced to the boil, cover and simmer for 30 minutes.
600 ml water 2. Blend or sieve the contents of the saucepan, and
return the resulting pulp to the pan.
¼ tsp salt
3. Add the salt and butter and simmer for 5 minutes,
25 g butter
stirring occasionally.
100 ml double cream
4. Stir in the cream and allow to heat through for 30
seconds. (Do not allow it to boil.)
5. Serve.
Cooking: 40 minutes
92
Lemon Mousse
(Serves 2)
4 tbsp lemon juice 1. Put the lemon juice and lemon rind in a small
grated rind of ½ a saucepan and sprinkle the gelatine on the surface.
lemon 2. Put the egg whites into a clean, dry bowl and whisk
2 tsp gelatine until stiff.
2 small eggs, separated 3. Put the egg yolks and sugar in another bowl, and
100 g castor sugar
4. Heat the lemon juice gently, stirring continuously
until the gelatine has completely dissolved – do not
allow it to boil.
5. Pour the lemon juice slowly into the egg yolks,
whisking all the time.
6. Gently fold the beaten egg white in, using a metal
spoon or palette knife, until evenly mixed, then pour
the mouse into a serving bowl or individual sundae
dishes.
7. Allow the mousse to cool for half an hour, then
refrigerate until set (at least 2 hours).
8. Serve.

Setting: 2 hours
93
Macaroni Cheese
(Serves 2)
250 ml milk 1. Put the milk in a small saucepan and add the onion,
1 small onion, finely bayleaf, mace and black pepper.
chopped 2. Bring to the boil, then remove from the heat, cover
1 bayleaf and leave to cool.
½ tsp ground mace 3. Put 1 l of water in a large saucepan, add the salt, bring
to the boil, cook the macaroni according to the
cooking time on the packet, then drain.
1 l water
4. Take another small saucepan and fry the bacon gently
2 tsp salt in the olive oil for 3 minutes.
125 g macaroni 5. Take the pan off the heat and stir in the flour and
75 g bacon, diced mustard to make a roux.
1 tbsp olive oil 6. Cook gently until the roux foams (about 30 seconds),
1 tbsp plain flour then stir in the milk and onion.
½ tsp French mustard 7. Discard the bayleaf, and bring the sauce to the boil,
stirring continuously.
1 tsp vinegar
8. Remove from the heat, stir in the vinegar, then add
50 g of the cheddar cheese and stir until it has melted
grated
to make a smooth sauce.
2 tbsp golden
9. Mix the cooked macaroni into the cheese sauce and
breadcrumbs
pour into an oven-proof dish.
1 tbsp grated parmesan
10. Sprinkle with the breadcrumbs, then the remaining
cheese
cheddar cheese, then with the parmesan cheese.
12. Remove from the oven and place under a hot grill
until the top has browned (about 2 minutes).
13. Serve.
Cooking: 15 minutes
94
Mashed Potato V
(Serves 2)
400 g potatoes, peeled 1. Put the potatoes, salt and water in a large saucepan,
and cut into bring to the boil, cover, and simmer for 15 minutes.
roughly 5 cm cubes 2. Drain the water off.
1 tsp salt 3. Mash the potatoes with a fork or potato masher.
1 l water 4. Add the milk, and mix in with a wooden spoon until
3 tbsp milk smooth.
12½ g butter 5. Put in the butter and leave it for a minute to melt.
6. Mix the melted butter in with the wooden spoon.
7. Serve.
Cooking: 20 minutes
95
(Serves 2)
1 tbsp olive oil 1. Heat the oil in a large frying pan, and stir-fry the
2 chicken portions, chicken strips and pepper for 5 minutes.
skinned, boned and 2. Add the soup and 150 ml water or wine. If using
cut into thin strips dried basil, add this too.
1 red, green or yellow 3. Stir well, bring to the boil, cover and simmer for 15
pepper, cut into minutes.
strips 4. Meanwhile, put 1 l of water in a large saucepan, add
½ tin Campbell’s the salt, bring to the boil, cook the pasta according to
condensed the cooking time on the packet, then drain.
Mediterranean 5. Serve the pasta, and pour the chicken sauce over it. If
tomato soup using fresh basil, sprinkle it on top.
150 ml water or white
wine
½ tsp dried basil, or 1
tbsp fresh basil,
Cooking: 20 minutes
torn
1 l water
2 tsp salt
125 g any pasta
96
Moussaka
(serves 2)
10 tbsp oil for frying 1. Put 8 tbsp oil in a frying pan (or, better, use a deep-fat
250 g aubergines, fryer if you have one) over a high heat. When hot, fry
quartered the aubergine slices until they turn brown (10 to 15
lengthways then cut minutes).
into ½ cm thick 2. Remove the aubergine, drain well and leave on
slices kitchen paper to remove more of the oil. (They
1 large onion, chopped absorb a lot.)
250 g minced lamb (or 3. Take a large frying pan or wide saucepan and fry the
beef) onion gently in the remaining 2 tbsp oil for 5 minutes
until pale golden brown.
1 clove of garlic,
crushed 4. Add the meat and garlic, and fry gently for 10
minutes, stirring occasionally.
1 small tin (250 g)
chopped plum 5. Add the tomatoes, tomato purée, thyme, salt and
tomatoes pepper, bring to the boil, cover and simmer for 25
minutes.
6. Put alternative layers of sauce and aubergines in a
½ tsp dried thyme
casserole, finishing with aubergine. Cover and bake at
salt and pepper to taste 175ºC or gas mark 4 for 40 minutes.
1 egg 7. Beat the egg and cream together and stir in the
75 g single cream cheeses. Pour over the moussaka and continue baking
25 g cheddar cheese, for another 30 minutes, or until the topping is well
finely grated risen and golden brown.
12½ g parmesan cheese, 8. Serve.
finely grated

Cooking: 25 minutes
Assembly: 5 minutes
Baking: 1 Hour 10 Minutes
97
Nasi Goreng
(Serves 2)
2 tsp salt 1. If serving with a pancake topping, make the pancake

1 l water batter first.
125 g rice 2. Add the salt to 1 l of water in a large saucepan, and
bring to the boil.
chopped 3. Add the rice, cook for 11 minutes, then drain.
175 g gammon, diced 4. Meanwhile, take a large frying pan and fry the onion
and gammon gently in the butter for 5 minutes.
75 g butter
5. Add the curry powder, cayenne pepper and chilli
3 dsp curry powder
powder and continue to cook gently for another 3
pinch of cayenne minutes, stirring frequently.
pepper
6. Add the cooked rice, Tabasco sauce, soy sauce and
¼ tsp chilli powder frozen vegetables, mix well, and cook gently for a
2 drops Tabasco sauce further 5 minutes, stirring frequently.
1 tbsp soy sauce 7. If serving with a pancake topping, cook the pancake.
175 g frozen mixed 8. Serve topped with wedges of tomato, and, optionally,
vegetables with a lattice of 1 cm wide pancake strips.
2 tomatoes
Optional: 1 pancake
(see separate recipe)
r Preparation: 15 minutes (or 20 minutes
including the pancake)
Cooking: 5 minutes
98
Pancakes V
(Makes 4 pancakes)
75 g plain flour 1. Sift the flour and salt into a bowl, make a well in the
¼ tsp salt centre, and add the egg and half the milk.
1 small egg 2. Whisk the mixture, starting from the centre and
gradually working in all the flour from the sides until
150 ml milk
the batter is smooth.
fat or butter for frying
3. Add the rest of the milk and continue whisking for 2
minutes.
4. Heat a little of the fat in a frying pan.
5. When hot (but not smoking) pour in ¼ of the batter,
tilting the pan to spread it evenly.
6. Cook for 1 to 2 minutes until brown underneath,
shaking the pan to keep the pancake free.
7. Turn the pancake over with a spatula or large palette
knife (or, if you are brave, toss it) and cook for about
another minute until the other side is brown.
8. Keep warm on a plate in a low oven while you make
the other 3 pancakes.
9. Serve with toppings of your choice, such as sugar,
lemon juice, jam, syrup, chocolate sauce, bacon,
cheese, fruit...
Cooking: 5 minutes
99
Paprika Pork
(Serves 2)
in 2½ cm cubes pork and onion in the oil until the meat is browned
1 medium onion, all over.
chopped 2. Add the garlic, paprika, green pepper, tomatoes and
1 tbsp oil for frying salt.
1 clove garlic, crushed 3. Bring to the boil, cover the pan and simmer for 45
minutes (or until the meat is tender).
2 tsp paprika
(see separate recipe) or pasta.
sliced
5. Stir the cornflour into the soured cream to make a
1 small tin (250 g)
smooth paste, then stir into the meat sauce.
chopped plum
tomatoes 6. Heat for one minute to thicken.
¼ tsp salt 7. Serve with the boiled rice or pasta.
1 dsp cornflour
2 tbsp soured cream
Serve with: plain Cooking: 45 minutes
boiled rice (see
separate recipe) or
pasta
100
Pasta Carbonara
(Serves 2)
1 l water 1. Put 1 l of water in a large saucepan, add the salt, bring

2 tsp salt to the boil, cook the pasta according to the cooking
time on the packet, then drain.
125 g any short-cut
pasta 2. Meanwhile, in another large saucepan fry the
gammon gently in the butter for 7 minutes.
12½ g butter
3. Add the mushrooms and continue frying for another
250 g gammon, diced
3 minutes.
175 g mushrooms,
4. Turn the heat to low, and add the drained pasta, the
diced
cream and the parmesan cheese.
4 tbsp double cream
5. Mix well, and heat very gently, stirring continuously,
25 g parmesan cheese, for 2 minutes – do not allow the cream to boil.
grated
6. Serve with extra grated parmesan cheese to sprinkle
on top.
Serve with: extra
grated parmesan
cheese and
optionally a tomato r Preparation: 5 minutes
salad (see separate Cooking: 15 minutes
recipe)
101
(Serves 2)
75 g stilton cheese 1. Blend or beat the stilton, butter, cream and pepper
12½ g butter, softened until smooth.
1 dsp double cream 2. Stir in the walnuts.
freshly ground black 3. Peel, halve and core the pear, making a small well in
pepper the centre of each half.
12½ g chopped walnuts 4. Put each pear half cut-side up on a small plate or dish
and fill with the stilton mixture.
1 large pear
5. Sprinkle uncovered surfaces of the pear with the
1 tbsp lemon juice
lemon juice to stop them turning brown.
6. Serve within one hour, keeping them refrigerated
until needed.
102
Pie of Mackerel
(Serves 2)
175 g frozen puff pastry 1. Start thawing the frozen pastry.
25 g butter, plus a little 2. Heat 12½ g of the butter in a frying pan and lightly
more for greasing sauté the mushrooms and bacon until the bacon strips
the pie dish are transparent but still soft.
75 g small mushrooms,
3. Butter a deep pie dish or casserole.
thinly sliced
1 rasher streaky bacon, 4. Lay half the artichoke hearts, and half the mushrooms
cut into ½ cm strips and bacon in the dish, put the mackerel on top, side
by side, put the capers on the fish and season with a
250 g artichoke hearts
little salt and pepper.
(tinned), cut in
halves 5. Lay on the rest of the artichokes, the bay leaves, the
2 mackerel, cleaned, herbs, and a little more salt and pepper, then cover
scaled, heads and with the remaining mushrooms and bacon.
tails removed 6. Cut the remaining 12½ g of butter into small pieces
12 capers and scatter them on top.
salt and pepper to taste 7. Pour in the wine and pastis and cover the dish closely
2 bay leaves with foil.
½ tsp parsley 8. Bake at 175ºC or gas mark 4 for 30 minutes, then
½ tsp thyme remove the dish from the oven, take off the foil and
½ tsp chives, chopped allow to cool for at least 20 minutes.
175 ml dry white wine 9. Roll out the pastry and cover the dish.
1 tbsp pastis (Pernod, 10. Brush with a little milk.
Ricard etc.)
11. Bake at 230ºC or gas mark 8 for 25 minutes, or until
A little milk to brush
puffed and golden.
on to the pie crust
12. Serve very hot with a salad of watercress and orange,
Serve with: a salad of and follow it with a hearty pudding.
watercress and
thinly-sliced
oranges in a light
vinaigrette dressing rr Preparation: 15 minutes
(see separate recipe) Cooking (1): 30 minutes
Cooling: 20 minutes
Cooking (2): 25 minutes
103
(Serves 2)
50 g butter 1. Melt the butter in a small saucepan, and pour 12½ g
2 tbsp soft light brown of it into the bottom of a small cake tin (12½ to 15
sugar cm diameter or equivalent).
small tin pineapple 2. Sprinkle with the brown sugar, then drain the
rings pineapple rings and lay them in a single layer over the
top.
75 g self-raising flour
3. Put the flour, salt, egg, castor sugar, milk and
pinch of salt
remaining 37½ g butter into a mixing bowl and beat
1 egg slowly with a hand mixer or wooden spoon for a few
75 g castor sugar minutes until smooth.
1 tbsp milk 4. Spread the cake mixture evenly over the fruit.
Serve with: custard 6. Turn out onto a serving plate, so that the fruit is on
sauce top, and serve with custard sauce.
Cooking: 30 minutes
104
Plain Boiled Rice V
(Serves 2)
1 l water 1. Put the water in a large saucepan, add the salt and
2 tsp salt bring to the boil.
125 g rice 2. When the water is boiling, pour in the rice, and boil
for 11 minutes, stirring occasionally.
3. Drain the rice and return it to the warm saucepan to
dry off for a minute or two.
4. Serve.
Cooking: 10 minutes
105
Polpette
(Serves 2)
75 g breadcrumbs 1. Mix the breadcrumbs with the milk in a small bowl

4 tbsp milk and leave to soak.
250 g minced beef 2. Prepare the tomato sauce, and leave it cooking while
you make the meatballs.
grated 3. Squeeze the breadcrumbs dry, and add to the meat,
cheese, egg, pinch of salt and pepper.
1 egg
4. Mix thoroughly (using one hand only – you’ll need
pinch of salt
the other one to turn the tap on afterwards to wash
pinch of pepper it!)
75 g plain flour 5. Take about 1 tbsp of the mixture at a time, roll it into
4 tbsp oil for frying a flattened ball and coat with flour.
2 tsp salt 6. When all the meatballs are ready, put 1½ l of water in
175 g spaghetti a large saucepan, add the 2 tsp salt and bring to the
boil.
Serve with: tomato 7. Meanwhile, fry the meatballs gently in the oil for 15
sauce (see separate minutes, turning every few minutes to cook them
recipe) evenly.
8. Cook the spaghetti in the boiling water according to
the cooking time on the packet, then drain.
9. Serve the meatballs on the spaghetti, and pour the
tomato sauce over the top.
Cooking: 15 minutes
106
(Serves 2)
2 large pork chops 1. Trim the fat from the chops, put it in a frying pan
50 ml water and cook over medium heat for about 5 minutes,
until the pan is well greased.
50 ml apple juice
2. Discard the pieces of fat, and add the chops. Brown
them on both sides over medium heat.
½ tsp salt
3. Add the water, apple juice, pepper and salt, bring to
1 large cooking apple the boil, cover and simmer for 40 minutes.
1 dsp cornflour 4. After 20 minutes, turn the chops over.
2 tbsp water 5. Start to prepare the plain boiled rice (see separate
recipe) or potatoes.
Serve with: plain 6. 10 minutes before the end of the cooking time, peel
boiled rice (see and slice the apple. Add them to the chops.
separate recipe) or
boiled new potatoes 7. When the chops are cooked, take them and the apple
slices out of the pan and put them on serving plates.
8. Mix the cornflour and 2 tbsp water to a smooth paste
in a small bowl.
9. Pour the cornflour paste into the apple sauce and heat
until it is thickened and clear, stirring continuously.
10. Pour the apple sauce over the chops and serve with
the rice or potatoes.

while chops are cooking)
Cooking: 40 minutes
107
(Serves 2)
12½ g butter 1. Take a large frying pan, and brown both sides of the
2 large pork chops chops in the butter over medium heat.
175 g mushrooms, 2. Turn the heat down a little, and continue frying for
sliced 10 minutes on each side.
4 tbsp double cream 3. When the second side is cooking, start cooking the
rice.
Serve with: plain 4. Add the mushrooms to the meat and continue frying
boiled rice (see gently for another 5 minutes.
separate recipe) 5. Take off the heat, stir in the cream, and leave for 1
minute to heat through.
6. Serve on a bed of plain boiled rice.
Cooking: 25 minutes
108
(Serves 2)
2 large pork chops 1. Trim the fat from the chops, put it in a frying pan
100 ml water and cook over medium heat for about 5 minutes,
until the pan is well greased.
½ tsp paprika
2. Discard the pieces of fat, and add the chops. Brown
them on both sides over medium heat.
½ tsp salt
3. Add the water, paprika, pepper and salt, bring to the
1 orange boil, cover and simmer for 40 minutes.
75 ml orange juice 4. After 20 minutes, turn the chops over.
30 g sugar 5. Start to prepare the plain boiled rice (see separate
1 dsp cornflour recipe) or potatoes.
4 whole cloves 6. 5 minutes before the end of the cooking time, grate
the rind of half the orange into a small saucepan.
Serve with: plain Then remove the peel and cut the flesh of the orange
boiled rice (see into thin slices.
separate recipe) or 7. Add the orange juice, sugar, cornflour and cloves to
boiled new potatoes the saucepan, and heat until it is thickened and clear,
stirring continuously.
8. Turn the heat down to low, put in the orange slices,
and leave to heat through until the chops are ready.
9. Take the chops out of their cooking liquid and put
them on plates. Pour the orange sauce and slices over
them and serve with the rice or potatoes.

while chops are cooking)
Cooking: 40 minutes
109
Pork Crumble
Serves 2
diced pork in the oil until the meat is well browned.
1 tbsp oil for frying 2. Remove from the heat and stir in the plain flour to
1 tbsp plain flour make a roux.
250 ml milk 3. Cook gently until the roux foams, then add the milk,
salt and pepper.
½ tsp salt
4. Bring to the boil, stirring continuously, then cover
and simmer for 45 minutes.
pepper
5. Add the leeks, mushrooms and sage, and continue
2 leeks, sliced
cooking for 10 minutes.
6. Meanwhile, put the wholemeal flour, mustard and
½ tsp dried sage paprika into a mixing bowl.
60 g wholemeal flour 7. Add the butter pieces and rub into the flour with
½ tsp mustard powder your fingertips until the mixture looks like fine
½ tsp paprika breadcrumbs.
20 g butter, in 1 cm 8. Stir in the cheese and porridge oats.
cubes 9. Pour the meat sauce into a casserole, spread the
25 g Cheddar cheese, crumble mixture evenly over the top, and bake at
grated 200ºC or gas mark 6 for 25 minutes.
15 g porridge oats 10. Serve.

minutes while sauce is cooking)
Cooking: 55 minutes
Baking: 25 minutes
110
Pumpkin Pie V
(Serves 2)
250 g pumpkin, peeled, 1. Put the pumpkin and water in a small saucepan, cover
seeded and diced and cook gently for about 30 minutes, stirring
1 tbsp water occasionally, or until it turns into a pulp.
100 g shortcrust pastry 2. Make the pastry (see separate recipe), wrap it in cling
(see separate recipe) film and put it into the fridge to cool.
12½ g butter, plus a 3. Allow the pulp to cool, put it into a sieve, and
little more for squeeze most of the moisture out of it.
greasing the pie dish 4. Grease a small pie dish (about 15 cm) with butter.
1 dsp soft brown sugar 5. Divide the pastry into two and roll out one half on a
50 g granulated sugar floured board to make a circle big enough to line the
pie dish, and the other to make a circle the size of the
grated rind of ½ lemon
top of the pie..
1 tsp lemon juice
6. Put the pumpkin pulp back into the saucepan, add
½ tsp mixed spice the soft brown sugar, granulated sugar, lemon rind,
pinch of salt lemon juice, 12½ g of butter, mixed spice and salt,
plain flour to dust and stir over a gentle heat until the butter has melted
pastry and the ingredients are well blended.
1 small egg, lightly 7. Line the pie dish with the larger pastry circle, remove
beaten the pie filling from the heat, mix in the beaten egg,
and pour in.
Serve with: custard 8. Moisten the edge of the pie lining with a little water,
sauce cover with the pastry top and press the edges together
all the way round with the back of a fork. Make a
small hole in the centre of the pie lid to allow steam
to escape.
10. Serve hot with custard sauce.

minutes while pumpkin is cooking)
Cooking: 30 minutes
Baking: 25 minutes
111
Queen of Puddings V
(Serves 2)
12½ g butter, plus a 1. Lightly grease a 500 ml pie dish with butter, and put
little more for in the breadcrumbs.
greasing the dish 2. Put the milk, 12½ g butter and lemon rind in a small
50 g fresh white saucepan and put over a low heat to warm (but not
breadcrumbs boil).
250 ml milk 3. Put the egg yolk and 12½ g of the sugar in a bowl,
grated rind of ½ a and whisk until pale and creamy.
lemon 4. Pour the warm milk slowly into the egg yolk,
1 egg, separated whisking all the time, then pour the sauce over the
breadcrumbs.
25 g castor sugar
5. Leave to stand for 15 minutes, then bake at 175ºC or
75 g strawberry or
gas mark 4 for 25 minutes, when it should have set.
raspberry jam
6. Remove the pudding from the oven, warm the jam in
a small saucepan and spread it on top.
7. Put the egg white into a clean, dry bowl and whisk
until stiff.
8. Add the remaining 12½ g sugar and whisk again.
9. Spread the beaten egg white over the jam to
completely the pudding, then return to the oven to
bake for a further 15 minutes, until the meringue is
lightly browned.
10. Serve hot.

while pudding is cooking)
Standing/Cooking: 55 minutes
112
Raspberry Mousse
(Serves 2)
250 g raspberries (fresh 1. Put the raspberries in a small saucepan and cook
or frozen) gently for 3 minutes.
1½ tsp gelatine 2. Push the cooked raspberries through a sieve into a
2 small eggs, separated bowl to remove most of the pips. (To save washing
up, sieve them into the serving dish that you will be
100 g castor sugar
using.)
3. Return the sieved raspberry purée to the saucepan
and sprinkle the gelatine on the surface.
4. Put the egg whites into a clean, dry bowl and whisk
until stiff.
5. Put the egg yolks and sugar in another bowl, and
6. Heat the raspberry purée gently, stirring
continuously until the gelatine has completely
dissolved – do not allow it to boil.
7. Pour the raspberry purée slowly into the egg yolks,
whisking all the time.
8. Gently fold the beaten egg white in, using a metal
spoon or palette knife, until evenly mixed, then pour
the mouse into a serving bowl or individual sundae
dishes.
9. Allow the mousse to cool for half an hour, then
refrigerate until set (at least 2 hours).
10. Serve.

Setting: 2 hours
113
Serves 2
350 g rhubarb, 1. Put the rhubarb, sugar and water in a small saucepan,
trimmed, washed cover, bring to the boil, then simmer very gently for
and cut into 2 cm 10 minutes, until the fruit is soft.
slices 2. Allow the rhubarb to cool.
60 g caster sugar 3. Meanwhile, whip the cream in a bowl until it is stiff.
(preferably golden
4. Fold in the custard, and stir in the chopped ginger.
caster sugar)
5. When the rhubarb is cold, mash it up with a fork and
2 tbsp water
divide between two serving bowls or glasses.
150 ml double cream
6. Pour the fool over the rhubarb.
75 ml cold, thick
7. Keep the dessert cool until ready to serve.
custard (from a tin,
if you’re feeling
lazy!)
15 g stem ginger in rr Preparation: 10 minutes
syrup, finely Cooling: 45 minutes
chopped Assembly: 5 minutes
114
Rice Pudding V
(Serves 2)
12½ g butter plus a 1. Grease an oven-proof dish with butter.
little more for 2. Put in the rice, milk, sugar, 12½ g butter and sprinkle
greasing the dish with the nutmeg.
50 g pudding rice 3. Bake slowly at 160ºC or gas mark 3 for 2 hours.
600 ml milk 4. Serve.
25 g sugar
pinch of nutmeg
Cooking: 2 hours
115
Rich Fruit Cake V
250 g butter 1. Cream the butter and sugar together until light and
250 g soft brown sugar creamy.
4 eggs, beaten 2. Gradually beat in the eggs.
300 g plain flour 3. Sieve the flour and mixed spice and fold in.
2 tsp mixed spice 4. Add the raisins, sultanas, mixed peel and walnuts, and
mix well.
250 g seedless raisins
5. Add 4 tbsp of the Guinness and mix to a soft,
250 g sultanas
dropping consistency.
125 g mixed peel
6. Grease an 18 cm round cake tin, line with greased
125 g walnuts, chopped greaseproof paper, and pour the cake mixture in.
300 ml traditional 7. Bake at 160ºC or gas mark 3 for 1 hour.
bottled Guinness
8. Reduce the temperature to 150ºC or gas mark 2 and
bake for a further 1½ hours.
9. Allow to become cold, then remove the cake from
the tin, turn it upside down (carefully, so that it
doesn’t break!), and put it back in.
10. Prick the base of the cake with a skewer and spoon
the remaining Guinness over it.
11. Cover, and leave to soak and mature for 7 to 10 days
before eating.

Cooking: 2½ hours
Maturing: 7 days
116
(Serves 2)
250 g potatoes, peeled 1. Put all the vegetables in a casserole. Sprinkle with the
and cut into 2 cm olive oil, cumin seeds and salt, and mix well.
chunks 2. Put the lamb chops on top.
1 carrot, peeled and cut 3. Mix the butter and rosemary in a small bowl, and
into 2 cm chunks spread roughly over the chops.
1 parsnip, peeled and 4. Bake at 205ºC or gas mark 6 for 50 minutes, turning
cut into 2 cm the chops over after 25 minutes.
chunks
5. Serve.
1 medium onion,
peeled and cut into
2 cm chunks
175 g butternut squash, rr Preparation: 10 minutes
peeled, seeded and Cooking: 50 minutes
cut into 2 cm
chunks
2 tbsp olive oil
½ tsp cumin seeds
½ tsp salt
2 large or 4 small lamb
chops
15 g butter
1 tsp chopped rosemary
117
(Serves 2)
250 g pork sausages 1. Take a large frying pan or wide saucepan and fry the
1 tbsp oil for frying sausages in the oil over medium heat for 10 minutes.
1 large onion, chopped 2. Remove the sausages from the pan, and replace with
the onion and apples.
2 medium-sized apples,
peeled, cored and 3. Fry over medium heat until golden brown (about 5
sliced minutes).
1 dsp plain flour 4. Take the pan off the heat, pour off all but about 1
tbsp of the accumulated fat, and stir in the flour to
300 ml cider
make a roux.
5. Cook gently until the roux foams, then add the cider
and bring to the boil, stirring continuously.
Serve with: mashed
potato (see separate 6. Put the sausages back into the sauce, season with salt
recipe) and pepper, cover and cook gently for 20 minutes.
7. Make the mashed potato.
8. Serve the sausages and sauce in a ring of the mashed
potato.
Cooking: 20 minutes
118
(serves 2)
250 g sausages 1. Take a large frying pan or wide saucepan and fry the
1 tbsp oil for frying sausages in the oil until cooked (about 15 minutes).
1 small onion, finely 2. Remove from the pan and drain off the excess fat to
chopped leave about 1 tbsp.
1 dsp curry powder 3. Fry the onion in this oil over medium heat for 5
minutes, until golden brown.
2 tbsp chunky peanut
butter 4. Add the curry powder and peanut butter and cook
gently for 2 or 3 minutes until the peanut butter has
1 small tin (250 g)
melted completely.
chopped plum
tomatoes 5. Add the tomatoes, tomato purée, lemon juice, stock
cube, salt and pepper, and 150 ml water.
1 dsp tomato purée
6. Stir well, bring to the boil, add the sausages, cover
1 tsp lemon juice
and simmer for 20 minutes.
½ beef stock cube
7. Meanwhile, put the 1 l water and the 2 tsp salt into a
salt and pepper to taste large saucepan, bring to the boil, cook the macaroni
150 ml water according to the instructions on the packet, then
1 l water drain.
2 tsp salt 8. Remove the sausages, mix the macaroni thoroughly
into the sauce, and serve topped with the sausages and
125 g macaroni
sliced tomato.
2 tomatoes, sliced
Cooking: 20 minutes
119
Savoury Rice
(Serves 2)
75 g mushrooms, sliced 2. Add the mushrooms and garlic and fry for a further 3
minutes.
3. Add the rice, and fry for 2 more minutes.
125 g rice
4. Add the stock, green pepper, celery, salt, black
300 ml ham or chicken
pepper, thyme and oregano, bring to the boil, stir
stock
well, cover and simmer for 20 minutes.
5. Meanwhile, cook the meat.
diced
½ tsp salt turn the heat up for a few minutes to dry the risotto
fresh ground black out, stirring frequently. If the rice needs more
pepper cooking, add a little more water and cook for a few
½ tsp dried thyme more minutes.
½ tsp dried oregano 7. Serve with any fried, grilled or barbecued meat.
Serve with: any fried,

grilled or barbecued r Preparation: 10 minutes
meat Cooking: 20 minutes
120
Shortbread V
(Makes about 8 large biscuits)
125 g butter, plus a 1. Warm the butter to soften it (but not melt it).
little more for 2. Beat the butter and sugar together, with a wooden
greasing the baking spoon or a food mixer, until the mixture is white and
tin light.
75 g castor sugar 3. Stir in the flour and salt, and mix well.
250 g plain flour 4. Butter an 18 cm pie tin and press the dough into it.
pinch of salt 5. Prick well with a fork, then bake at 190ºC or gas
mark 5 for 20 minutes, when it should be pale brown.
6. Cut into individual biscuits while still warm, then
leave to cool in the tin.
7. When cold, remove from the tin and keep in an
airtight tin until required.
Cooking: 20 minutes
Cooling: 1 hour
121
Shortcrust Pastry V
(Makes 150 g pastry)
100 g plain flour 1. Sift the flour and salt into a mixing bowl.
pinch of salt 2. Add the butter pieces and rub into the flour with
50 g lard, butter, or a your fingertips until the mixture looks like fine
mixture of the two, breadcrumbs.
in 1 cm cubes 3. Make a well in the middle of the flour, and pour the
2 dsp water water into it.
4. Quickly mix, using a palette knife, until the mixture
sticks together.
5. Knead the dough very lightly on a floured board until
it is smooth.
6. Roll the dough into a ball, dust with flour, put in a
polythene bag and chill in the fridge for 30 minutes.
7. Roll out and use as required.
8. Bake at 190ºC or gas mark 5 for 20 to 30 minutes.
Chilling: 30 minutes
Cooking: 25 minutes
122
(Serves 2)
1 small carrot, peeled 1. Take a saucepan and fry the carrot in the olive oil
and cut into thin over medium heat for 3 minutes.
slices 2. Add the onion and continue frying for 5 minutes,
1 tbsp olive oil for until pale golden brown.
frying 3. Turn up the heat, add the minced beef and fry until
1 small onion, chopped the meat is well browned, stirring continuously
250 g minced beef (about 5 minutes).
125 g mushrooms, 4. Add the mushrooms and garlic, turn the heat down
sliced to medium and fry for a further 3 minutes.
1 clove of garlic, 5. Take the pan off the heat and stir in the flour.
crushed 6. Add the tomatoes, water, tomato purée, stock cube,
1 dsp plain flour ½ tsp of the salt, the oregano, basil, parsley and
paprika, stir well, bring to the boil, cover and simmer
1 small tin (250 g)
for 20 minutes, stirring occasionally.
chopped plum
tomatoes 7. After 5 minutes, put 1½ l of water in a large
saucepan, add the remaining 2 tsp salt and bring to
150 ml water
the boil.
8. Cook the spaghetti in the boiling water according to
½ beef stock cube the cooking time on the packet, then drain.
2½ tsp salt 9. Serve the Bolognaise sauce over the spaghetti, and top
½ tsp dried oregano with grated parmesan cheese.
¼ tsp dried basil
¼ tsp dried parsley
1 tsp paprika r Preparation: 20 minutes
1½ l water Cooking: 20 minutes
125 g spaghetti
Serve with: grated

parmesan cheese
123
(Serves 2)
175 g skinless sausages, 1. Take a large frying pan and fry the sausages and
cut into 2 cm slices onion gently in the olive oil for 5 minutes, till the
1 small onion, chopped onions just start to turn yellow.
2 tbsp olive oil 2. Add the tomatoes, pepper, salami and oregano.
1 small tin (250 g) 3. Bring to the boil, stirring continuously, then cover
chopped plum and simmer for 15 minutes.
tomatoes 4. Meanwhile, put 1½ l of water in a large saucepan, add
1 green pepper, diced the 2 tsp salt and bring to the boil.
75 g piece of Danish 5. Cook the spaghetti in the boiling water according to
salami, cut into 1 the cooking time on the packet, then drain.
cm dice 6. Serve the spaghetti, pour the sauce over the top, and
1 tsp dried oregano sprinkle with grated parmesan cheese.
1½ l water
2 tsp salt
125 g spaghetti r Preparation: 10 minutes
Cooking: 15 minutes
Serve with: grated
parmesan cheese
124
Spanish Rice
(Serves 2)
1 medium sized onion, 1. Take a large frying pan and fry the onion and bacon
finely chopped gently in the olive oil for 5 minutes, till the onions
125 g bacon, diced just start to turn yellow.
2 tbsp olive oil 2. Add the garlic and rice, and fry for 2 more minutes.
1 clove garlic, crushed 3. Add the tomatoes, water, tomato purée, ½ tsp of the
salt, the sugar and paprika, bring to the boil, stir well,
125 g rice
cover and simmer for 20 minutes.
1 small (250 g) tin
4. After 15 minutes, put 500 ml of water in a saucepan,
chopped plum
add the remaining 1 tsp salt and bring to the boil.
tomatoes
5. Put the diced pepper in the boiling salted water,
300 ml water
simmer for 3 minutes, drain and return to the pan to
1 tbsp tomato purée keep warm.
1½ tsp salt 6. Check that the rice is cooked, and all the liquid has
½ tsp sugar gone. If the rice is ready but there is some liquid left,
1 dsp paprika turn the heat up for a few minutes to dry the rice out,
stirring frequently. If the rice needs more cooking,
500 ml water
add a little more water and cook for a few more
1 red pepper, diced minutes.
7. Serve the rice topped with the red pepper slices.
r Preparation: 10 minutes (plus 5 minutes

while rice is cooking)
Cooking: 20 minutes
125
Spicy Mince
(serves 2)
250 g minced beef 1. Take a large saucepan and brown the mince in the
1 tbsp butter butter.
1 small can condensed 2. Add all the remaining ingredients, stir well, cover and
tomato soup cook gently for 20 minutes or so.
1 small can baked 3. While this is cooking, make the garlic bread.
beans in tomato 4. Serve the sauce in soup bowls, accompanied with the
sauce garlic bread.
chopped
¼ tsp chilli powder r Preparation: 5 minutes
pinch of cayenne Cooking: 20 minutes
pepper
1 clove of garlic,
crushed
Serve with: garlic

bread (see separate
recipe)
126
Squash Soup V
(Serves 2)
15 g butter 1. Take a large saucepan, melt the butter, and fry the
1 small onion, chopped onion gently for 3 minutes.
200 g butternut squash, 2. Add the squash, red pepper, water and stock cube.
peeled, seeded and 3. Bring to the boil, cover and simmer for 20 minutes.
cut into 2 cm 4. Add half the cream cheese, then use a food processor
chunks or blender to make a smooth purée.
1 red pepper, seeded 5. Return the purée to the saucepan, add the milk, half
and diced the chives, salt and pepper.
200 ml water 6. Stir well, and reheat.
1 vegetable stock cube 7. Serve topped with the remaining cream cheese and
100 g cream cheese chives.
200 ml milk
1 tbsp chives, chopped
salt and freshly ground r Preparation: 10 minutes
black pepper to Cooking: 25 minutes
taste
127
Steak au Poivre
(Serves 2)
2 good beef steaks 1. Spread half the peppercorns evenly over one side of
(rump or sirloin), the steaks and press in lightly.
175 to 250 g each 2. Turn the steaks over and repeat for the other side.
2 tbsp black 3. Start cooking the accompanying chips and vegetables.
peppercorns, lightly
4. Put half the butter in a frying pan over medium heat
crushed
until the butter is hot but not burned.
75 g butter
5. Fry the steaks for 5 minutes (rare) to 10 minutes
1 dsp lemon juice (medium), turning once half way through the
cooking time.
Serve with: chips and 6. Transfer the steaks to warmed serving plates, and
fresh vegetables turn the heat down to low.
7. Put the remaining butter in the frying pan.
8. As soon as the butter has melted, add the lemon juice
and mix well with a wooden spoon.
9. Pour the sauce over the steaks and serve with chips
and fresh vegetables.
Cooking: 10 minutes
128
Stuffed Cabbage
(Serves 2)
1 l water 1. Bring 1 l of water to the boil in a large saucepan, then
1½ tsp salt add 1 tsp of the salt and the cabbage leaves, and boil
for 2 minutes to soften them.
250 g white cabbage,
separated into 2. Remove the cabbage leaves from the water and leave
individual leaves to drain and cool.
125 g rice 3. Bring the water back to the boil, add the rice, cook
for 11 minutes, then drain.
chopped 4. Meanwhile, fry the onion gently for 5 minutes in the
oil, until the onion just starts to brown.
5. Add the garlic and mince, and continue to fry for
another 5 minutes, until the meat is well browned.
250 g minced beef or
6. Mix the fried onion, garlic and meat with the cooked
lamb
rice and season with the remaining salt and the
pinch of pepper pepper.
7. Wrap small portions of this mixture in the cabbage
leaves, and pack them into a roasting pan or casserole.
8. Pour over them 2 cups of hot water, then cover the
dish with any left-over cabbage leaves, or with foil.
9. Bake slowly at 150ºC or gas mark 2 for 2 hours.
10. Serve.
Alternative: Instead of cabbage, use 125 g vine leaves, but

don’t pre-cook them.

Cooking: 2 hours
129
(serves 2)
¾ tbsp cornflour 1. If you are going to serve this with egg fried rice, start
1½ tbsp water cooking it (see separate recipe).
½ tsp salt 2. While the rice is boiling, bend the cornflour and
water to a paste in a small bowl.
1 tbsp sugar
3. Add the salt, sugar, vinegar, soy sauce, tomato purée,
1 tbsp vinegar
orange juice and cayenne and stir until smooth.
¾ tbsp soy sauce
4. Heat the oil in a frying pan or wok. When hot,
1 tbsp tomato purée brown the spare ribs over high heat for 5 minutes.
1 tbsp orange juice 5. Add the onion, garlic and ginger. Lower the heat to
tiny pinch cayenne moderate and continue to fry, stirring frequently, for
pepper 10 more minutes.
1½ tbsp oil for frying 6. If you are preparing egg fried rice, finish off the
2 meaty spare rib chops frying steps (see separate recipe).
1 small onion, finely 7. Stir the sauce again quickly and pour it into the
chopped frying pan.
1 clove of garlic, 8. Stir and fry for ½ minute, then serve, for example
crushed with egg fried rice.
1 cm cube root ginger,
finely chopped (or
¼ tsp powdered r Preparation: 5 minutes
ginger) Cooking: 15 minutes
Serve with: egg fried

rice (see separate
recipe)
130
Syllabub V
(Serves 2)
150 ml double cream 1. Whisk the cream and sugar until fairly stiff.
50 g castor sugar 2. Add the wine and continue whisking until stiff again.
75 ml white wine 3. Stir in the lemon juice and grated lemon rind.
juice of ½ a lemon 4. Pour into individual serving glasses and keep cool
grated rind of ½ a (but not refrigerated) until serving.
lemon
131
Toad in the Hole
(serves 2)
Oven Warning: 250ºC or gas mark 9
1 tbsp oil for frying 1. Put the oil in an ovenproof dish and put into the
250 g sausages oven to get hot for 5 minutes.
125 g plain flour 2. Put the sausages in the hot oil and return to the oven
to cook for 5 minutes or so.
½ tsp salt
3. Meanwhile, make the batter. First sift the flour and
1 egg
salt into a bowl and make a well in the centre. Break
300 ml milk the egg into the well and add half the milk.
4. Beat well, starting from the centre and gradually
Serve with: fresh working in all the flour from the sides.
vegetables
5. When smooth, add the rest of the milk and beat
thoroughly.
6. Pour the batter over the sausages and cook in a very
hot oven (250ºC or gas mark 9) for 10 minutes.
7. Reduce the oven temperature to 220ºC or gas mark 7
and continue to cook for another 40 minutes.
8. Prepare and cook a selection of fresh vegetables and
serve with the toad in the hole.
Cooking: 50 minutes
132
Tomato Salad V
(Serves 2)
3-4 tomatoes 1. Slice the tomatoes and put into a serving bowl or dish.
½ tsp thyme, dried or 2. Sprinkle the herbs over the tomatoes.
chopped fresh 3. Put the oil, lemon juice, vinegar and pepper in a small
½ tsp oregano, dried or bowl and whisk with a hand whisk or fork until
chopped fresh evenly mixed.
½ tsp basil, dried or 4. Pour the dressing over the tomatoes and leave to stand
chopped fresh for 5 to 10 minutes
3 dsp good olive oil 5. Serve.
2 dsp lemon juice
1 dsp white wine
vinegar r Preparation: 5 minutes
pinch of black pepper Standing: 5 minutes
133
Tomato sauce V
(Serves 2)
1 small tin (250 g) 1. Put all the ingredients in a small saucepan.

chopped plum 2. Bring to the boil, stir, cover and simmer for at least
tomatoes 15 minutes.
1 tbsp olive oil 3. Serve, e.g. with meat and pasta.
¼ tsp dried basil
¼ tsp dried oregano r Preparation: 5 minutes
pinch of salt Cooking: 15 minutes
134
Treacle Tart V
(Serves 2)
150 g shortcrust pastry, 1. Make the pastry (see separate recipe), wrap it in cling
made with all film and put it into the fridge until you are ready to
butter (see separate use it.
recipe) 2. Grease a small pie dish (about 15 cm) with the butter.
butter for greasing the 3. Take about two thirds of the pastry and roll it out on
pie dish a floured board to make a circle big enough to line
90 g golden syrup the pie dish.
30 g breadcrumbs 4. Line the pie dish with the pastry circle.
grated rind and juice of 5. Warm the syrup in a small saucepan.
½ a lemon 6. Take the pan off the heat, stir in the breadcrumbs,
grated rind and juice of and pour into the pastry case.
½ a lemon 7. Pour the lemon juice over the top, and sprinkle with
1 egg, beaten the lemon rind.
8. Roll out the remaining pastry and cut into 1 cm
Serve with: icecream strips. Use them to make a criss-cross lattice top to
or custard sauce the tart.
9. Brush with the beaten egg.
11. Serve hot, with icecream or custard sauce.
rr Preparation: 45 minutes (including

pastry)
Cooking: 35 minutes
135
(Serves 2)
100 g tinned tuna, 1. Put the tuna in a small bowl and break it up with a
drained fork.
75 g Red Leicester 2. Add all the remaining ingredients and mix.
cheese, grated 3. Cover and chill until required.
50 g plain yoghurt 4. Serve with melba toast.
½ tsp grated lemon
rind
¼ tsp lemon juice
1 tsp chopped parsley
(fresh or dried)
Serve with: melba

toast (bought, unless
you’re keen!)
136
Vinaigrette Dressing V
(Serves 2)
3 dsp good olive oil 1. Put all the ingredients in a small bowl and whisk with
2 dsp lemon juice a hand whisk or fork until evenly mixed.
1 dsp white wine 2. Pour over salad immediately and serve.
vinegar
Serve with: any salad
137
(Serves 2)
250 ml milk 1. Put the milk in a small saucepan and add the onion,
1 small onion, finely mixed vegetables, bayleaf, mace and black pepper.
chopped 2. Bring to the boil, then remove from the heat, cover
125 g frozen mixed and leave to cool.
vegetables 3. Put 1 l of water in a large saucepan, add the salt, bring
1 bayleaf to the boil, cook the macaroni according to the
cooking time on the packet, then drain.
½ tsp ground mace
4. Heat the butter in a saucepan (but do not let it turn
brown).
1 l water
5. Take the pan off the heat and stir in the flour and
2 tsp salt mustard to make a roux.
125 g wholemeal 6. Cook gently until the roux foams (about 30 seconds),
macaroni then stir in the milk, onion and vegetables.
12½ g butter 7. Discard the bayleaf, and bring the sauce to the boil,
1 tbsp plain flour stirring continuously.
½ tsp French mustard 8. Remove from the heat, stir in the vinegar, then add
1 tsp vinegar 75 g of the cheddar cheese and stir until it has melted
to make a smooth sauce.
grated 9. Mix the cooked macaroni into the cheese sauce and
pour into an oven-proof dish.
2 tbsp golden
breadcrumbs 10. Sprinkle with the breadcrumbs, then the remaining
cheddar cheese, then with the parmesan cheese.
1 tbsp grated parmesan
cheese 11. Bake at 175ºC or gas mark 4 for 10 minutes.
12. Remove from the oven and place under a hot grill
until the top has browned (about 2 minutes).
13. Serve.
Cooking: 15 minutes
138
Wiener Schnitzel
(Serves 2)
2 x 125 g veal or pork 1. Beat the escallops until very thin, pour the lemon
escallops juice over them and leave to marinade for at least 1
juice of half a lemon hour.
3 tbsp plain flour 2. Mix the flour, salt and pepper.
¼ tsp salt 3. Shake the excess juice off the escallops, and coat them
first with the seasoned flour, then egg yolk and
¼ tsp black pepper
finally breadcrumbs.
1 egg yolk, lightly
4. Start cooking the chips or potatoes.
beaten
5. Prepare the salad.
3 tbsp golden
breadcrumbs 6. Take a frying pan and heat 50 g of the butter over
medium heat.
100 g butter
7. When hot, put in the escallops and cook for about 4
4 anchovy fillets,
minutes on each side, until well browned.
mashed to a coarse
paste 8. Meanwhile melt the remaining 50 g butter in a small
saucepan, add the anchovies and paprika, mix well
½ tsp paprika
and keep hot.
Serve with: chips or 9. Serve the escallops and pour the sauce over the top.
boiled potatoes, and
a green salad
rr Preparation/Marinating: 1 hour 10
minutes
Cooking: 10 minutes
139
Yellow Rice V
(Serves 2)
125 g rice 1. Put the rice in a sieve and wash thoroughly under
½ tsp turmeric fast-running water.
2 whole cloves 2. Fill a bowl with cold water, rest the sieve of rice over
it so that the rice is completely under water, and leave
1 inch stick cinnamon
to soak for 1 hour.
1 bay leaf
3. Empty the water from the bowl and leave the rice to
½ tsp salt drain for a few minutes.
150 ml water 4. Put the drained rice, turmeric, cloves, cinnamon, bay
15 g butter, cut into leaf, salt and water in a small, heavy saucepan.
small pieces 5. Bring to the boil, cover tightly, and cook on a very,
very low heat for 25 minutes.
6. Turn the heat out and let the pan stand, still covered,
for 10 minutes.
7. Add the pieces of butter, and mix into the rice gently
with a fork. Remove as many of the whole spices as
you can find.
8. Serve.
Soaking: 1 hour
Cooking: 40 minutes
140

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Food – Assembly Instructions

Recipes – in alphabetical order .............................................................7

Key to symbols: V suitable for vegetarians for special occasions

Almond and Lemon Soup V Chicken Chasseur

Cheesecake (baked) V Rich Fruit Cake V

Almond Jelly Fruit Crumble V

Athenian Baked Lamb Beef in Beer

Egg Fried Rice Tomato Salad V

Almond and Lemon Soup V French Onion Soup V

Key to symbols: V suitable for vegetarians for special occasions

Biscuits digestive Cheesecake (baked) V

Cheese Cheddar Baked Cod with Cheese Crust V

Beer brown ale Beef in Beer

Fruit and Nuts

Almonds chopped Almond and Lemon Soup V

Chocolate dark Chocolate Chantilly Cream V

Meat and Fish

Bacon American-style Pancakes V

Vegetables and Salad

Artichokes globe hearts, tinned Pie of Mackerel

Bowl (or cup for small quantities)

Large saucepan, deep frying pan with lid, casserole (hob-proof)

Hot (fire extinguisher)

For special occasions

V Vegetarian (which is defined here as not containing meat or meat

r Ready to serve in 45 minutes or less

Approximate Imperial equivalent measurements

Volume Weight Length

rrr Preparation: 15 minutes

25 g sugar 1. Put the sugar, vinegar, water, Worcester sauce, chilli

Serve with: custard

rr Preparation: 45 minutes (including

rrr Preparation: 15 minutes

Serve with: baked

rr Preparation (1): 5 minutes

2 ripe bananas 1. Mash the bananas in a bowl.

Serve with: plain

Serve with: plain

1 small onion, very 1. Mix everything together thoroughly in a bowl.

Serve with: sweetcorn

Serve with: melba

rrr Preparation: 25 minutes

rrr Preparation: 10 minutes (plus 10

Serve with: yellow

Serve with: plain

rrr Preparation: 15 minutes

Serve with: mashed

rrr Cooking: 2 minutes

Serve with: mixed salad r Preparation: 10 minutes

rrr Preparation: 20 minutes

Serve with: custard

1 l water 1. Put 1 l of water and the salt in a large saucepan and

rr Preparation: 10 minutes (plus 10

rrr Preparation: 15 minutes

rrr Preparation: 30 minutes

2 tsp salt 1. If serving with a pancake topping, make the pancake

1 l water 1. Put 1 l of water in a large saucepan, add the salt, bring

75 g breadcrumbs 1. Mix the breadcrumbs with the milk in a small bowl

rr Preparation: 10 minutes (plus 5 minutes

rr Preparation: 10 minutes (plus 5 minutes

rr Preparation: 10 minutes (plus 10

rr Preparation: 15 minutes (plus 10

rr Preparation: 10 minutes (plus 5 minutes