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Dahl
 Indian cookery uses a wide variety of lentils and split peas which are infused with flavour by simmering with spices and served as dahl - a creamy accompaniment to curries. |
 Dahl |
Date and Apple Muffins
 You will only need one or two of these wholesome muffins per person, as they are very filling. |
 Date and Apple Muffins |
Date and Banana Chutney
An unusual, spicy accompaniment to cold meat, this chutney is particularly good with cold pork. |
Date and Walnut Loaf
Date and walnut loaf is excellent sliced and spread with butter or cream cheese. |
Devilled Beef Rolls
Here is a way of serving 1 pound cold roast beef, left over from a meal, to make a rather special hot main course for 4 people. |
Devilled Crab
The crunchy vegetables and breadcrumb topping offer a contrast in texture to the soft crabmeat, while the parsley and spices add a peppery spark. |
 Devilled Crab |
Devilled Onions en Croute
Fill crisp bread cups with tender button onions tossed in a mustardy glaze. Try other low fat mixtures of vegetables, such as ratatouille, for a delicious change. |
 Devilled Onions en Croute |
Devils on Horseback
There are two versions of this party piece. One has oysters wrapped in bacon before being cooked, while the other has prunes instead of oysters. The prunes are sometimes cooked in wine, their stuffed with mango chutney or an almond. The addition of hot Tabasco sauce turns Angels of Horseback into little devils. |
 Devils on Horseback |
Double haddock kedgeree
The Victorians adopted this Indian dish for their gargantuan breakfasts, whose descendant, brunch, is now the ideal time to eat kedgeree. |
 Double haddock kedgeree |
Drop Scones
These little scones are delicious with spread. |
 Drop Scones |
Duck and apple with orange dressing
The classic combination of duck and orange is fired by a faint trace of ginger and given a subtle crunch by toasted almonds. Apple slices make a sweet contrast. |
 Duck and apple with orange dressing |
Duck Breast Salad
Tender slices of succulent cooked duck breasts served with a salad of mixed pasta, fruit and vegetables, tossed together in a light dressing, ensure that this gourmet dish will impress friends and family alike. |
 Duck Breast Salad |
Duck Breasts with Blackberry Sauce
This simple but extravagantly flavoured dish of tender duck breasts coated in exotic spices is served in a fruity wine sauce, and is perfect for a dinner party or a special celebration. |
 Duck Breasts with Blackberry Sauce |
Duck Breasts with Ginger Sauce
A wonderful sauce made with four different kinds of ginger makes a splendid accompaniment to duck, served on a bed of lightly stir-fried leeks and finished with fruity raspberry vinegar. |
 Duck Breasts with Ginger Sauce |
Duck Chow Mein
Chow mein, which means fried noodles, makes the perfect base for fresh vegetables and fresh or cooked meat. Stir-fried duck and slightly sweet hoisin sauce give this version a rich flavour. |
 Duck Chow Mein |
Duck Kebabs with Honey and Orange
A classic combination, Duck a l'Orange, is given a Chinese touch in these sophisticated kebabs, infused with the flavours of orange juice, honey and soy sauce and served with scented rice. |
 Duck Kebabs with Honey and Orange |
Duck satay
In this adaptation of a traditional South-east Asian dish, the marinaded and skewered meat is roasted and its juices are added to the spicy nut sauce. |
 Duck satay |
Duck with Orange Sauce
Commercially-raised ducks tend to have more fat than wild ducks. In this recipe, the initial slow cooking and pricking the skin of the duck help to draw out the excess fat. |
 Duck with Orange Sauce |
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