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Falafel in pitta bread
 A speciality of Middle Eastern cookery, spicy chickpea patties served with crisp salad in pockets of pitta bread are filling and easy to make. |
 Falafel in pitta bread |
Farfalle with Pesto and Bacon
 This nourishing mixture of pasta shapes, potatoes and peas is flavoured with smoked bacon, fried onion and pesto and given a creamy flourish with a choice of soured cream or Greek yoghurt. |
 Farfalle with Pesto and Bacon |
Farmhouse Pâté
This pate is full of flavour and can be cut into slices for easy serving. |
 Farmhouse Pâté |
Farmhouse Supper Dish
For a colourful way of serving bacon and eggs, try Farmhouse supper dish. |
 Farmhouse Supper Dish |
Fattoush
This Middle-Eastern mixed salad is traditionally topped with pieces of unleavened bread to soak up the dressing. It provides the perfect solution of what to do with slightly stale pitta breads. |
 Fattoush |
Fennel and cabbage salad
This crunchy salad with its slight flavour of aniseed goes particularly well with fish and pasta dishes. |
 Fennel and cabbage salad |
Fennel and Herb Coleslaw
Serve this delicious vegetarian salad as an accompaniment, or turn it into a main meal with the addition of some low fat cottage cheese and thick slices of crisp red-skinned apples. |
 Fennel and Herb Coleslaw |
Fennel and potato hotpot
A tomato and cucumber salad dressed with lemon juice makes a sharp contrast to the mild aniseed flavour of the fennel. |
 Fennel and potato hotpot |
Festive Liqueurs
These are easier to make than wines and may be made with a variety of flavours and spirits. All these liqueurs should be allowed to mature for 3 months before drinking. |
 Festive Liqueurs |
Fettuccine with Broccoli
A buttery Dijon mustard sauce, flavoured with basil and parsley, makes an unusual spicy dressing for ribbon noodles of fresh egg pasta, crunchy green florets of fresh broccoli and juicy cherry tomatoes. |
 Fettuccine with Broccoli |
Filled avocados with strawberry dressing
Fresh orange and cool cucumber, spiked with cardamom and raspberry vinegar, are bathed in a smooth strawberry dressing to make an unusual filing for buttery avocado.
TIP |
 Filled avocados with strawberry dressing |
Fillet Mignon with Mushrooms
This haute cuisine French dish was originally made with truffle slices but large mushroom caps are less expensive and look just as attractive, especially when they are fluted. |
 Fillet Mignon with Mushrooms |
Fillet steak with wild mushrooms
Whisky and the rich juice of wild mushrooms give a warm, nutty flavour to the smooth and tart yoghurt sauce. |
 Fillet steak with wild mushrooms |
Filo Vegetable Pie
This stunning pie packed with winter vegetables and other goodies makes a delicious main course for vegetarians. For meat-eaters, it is an excellent accompaniment to cold sliced turkey or other meat dishes. |
 Filo Vegetable Pie |
Fish Croquettes
Croquettes are a classic way of presenting leftovers in a new and attractive form. Season generously for success. |
Fish Fillets with a Chilli Sauce
Fish fillets, marinated with fresh cilantro and lemon juice, then grilled and served with a chilli sauce, are delicious accompanied with saffron rice. |
 Fish Fillets with a Chilli Sauce |
Fish Gougere
Fish gougere is made from cheese-flavoured choux pastry. Quicker and easier to do than you might imagine, it makes an interesting light dish.
Gougere is cheese-flavoured choux pastry, unusual, with a luxury touch, but very cheap to make. Combined with the fish it makes a delicious light lunch dish. |
 Fish Gougere |
Fish Tempura
Tempura was introduce to Japan by Portugues and Spanish traders in the sixteenth century. However, chefs in Japan improved the batter resulting in the special crispness with which it is associated today. |
 Fish Tempura |
Fisherman's mackerel
Fresh mackerel filets are often overlooked in favour of smoked, a pity, since they are quick to cook and satisfyingly rich to eat |
 Fisherman's mackerel |
Five Spice Fish
Chinese mixtures of spicy, sweet and sour flavours are particularly successful with fish, and dinner is ready in minutes. |
 Five Spice Fish |
Flambeed Pineapple and Bananas
The sunny flavour of two of the best-loved tropical fruits is enhanced by the potent sweetness of hot rum for an easy, aromatic dessert, cooled with whipped cream or ice cream. |
 Flambeed Pineapple and Bananas |
Flounder and vegetable parcels
Tender white Flounder and crisp, colourful vegetables mingle their juices while cooking and release strong, fresh aromas as the steaming parcels are unwrapped. |
 Flounder and vegetable parcels |
Fluffy Banana and Pineapple Mousse
This light, low fat mousse looks very impressive but is really very easy to make, especially with a food processor. |
 Fluffy Banana and Pineapple Mousse |
Foie Gras Pate in Filo Cups
This is an extravagantly rich hors d'oeuvre so it is perfect for special occasions such as Christmas Day. Any other fine liver pate may be used if foie gras is unavailable. |
 Foie Gras Pate in Filo Cups |
Fragrant Chicken Curry
In this dish, the mildly spiced sauce is thickened using lentils rather than the traditional onions fried in ghee. |
 Fragrant Chicken Curry |
Fragrant Rice with Mango Puree
Nuts, dried fruit, cardamom and rosewater make this Indian-style rice pudding a real treat. |
 Fragrant Rice with Mango Puree |
French Beans with Bacon and Cream
This baked vegetable accompaniment is rich and full of flavour. It would taste particularly good served alongside any number of chicken dishes. |
 French Beans with Bacon and Cream |
French Beef
Add potatoes to the ingredients of French beef to make a complete meal in one pot. |
 French Beef |
French Vegetable Soup
This elegant combination of fresh spring vegetables, cooked together then added to a rich tomato-flavoured broth, makes a hearty soup that will serve as a main course for lunch or supper. |
 French Vegetable Soup |
Fresh Citrus Jello
Fresh fruit jello's really are worth the effort - they make a stunning fat-free dessert and are also rich in vitamins. |
 Fresh Citrus Jello |
Fresh Corn Fritters
This will make an appetizer or a filling side dish. With golden or maple syrup it will make a dessert. |
Fresh Fig, Apple and Date Salad
Sweet Mediterranean figs and dates combine especially well with crisp eating apples. A hint of almond Serves to unite the flavours, but if you'd prefer to reduce the fat even more, omit the marzipan and add another 2 tbsp low fat natural yogurt |
 Fresh Fig, Apple and Date Salad |
Fresh Trout with Walnut Dressing
Plain grilled trout is dramatically transformed with the help of herbs and nuts, spiced vinegar and a pinch of paprika. |
 Fresh Trout with Walnut Dressing |
Fresh vegetable soup
Broccoli, button onions and mushrooms are among the vegetables of diverse colour and texture in this chunky soup, but its distinctive character comes from the tarragon whose flavour pervades the creamy base. |
 Fresh vegetable soup |
Frosted Plum Tricorns
These decorative frosted plum tricorns, filled with cream are the sort of parcels all your family will be only too pleased to unwrap. Economical and not difficult to make, they look very luxurious. |
 Frosted Plum Tricorns |
Frosted Walnut Cake
This frosted walnut cake may look too good to be true, but the proof is in the eating. |
 Frosted Walnut Cake |
Fruit and Fibre Salad
Fresh, fast and filling, this salad makes a great supper or snack. |
 Fruit and Fibre Salad |
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