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Pizza with three pepper topping
 A combination of brown and white flours produces a plump, puffy pizza base with a nutty, wholesome flavour. Red, yellow and green pepper rings make a colourful and intricate topping to stud with savoury
pieces of olive. A thick, spicy tomato sau |
 Pizza with three pepper topping |
Plum and Port Sorbet
 Rather a grown-up sorbet, this one, but you could use fresh, still red grape juice in place of the port if you prefer. |
 Plum and Port Sorbet |
Plum cobbler
Mellow dessert plums, their juice thickened by ground almonds, are baked beneath thick rounds of low-fat scone pastry in this warming family pudding for autumn days. |
 Plum cobbler |
Poached Fruit with Chocolate Sauce
Peaches and figs, poached in brandy and apple juice, are partnered by a lavish white chocolate sauce, enriched with creme fraiche to give it smoothness and orange zest for a tangy citrus flavour. |
 Poached Fruit with Chocolate Sauce |
Pollack and Mussel Fish pie
Smooth potato, tinged golden with carrot and saffron, covers a blend of succulent white fish and mussels to make a crisply topped pie. |
 Pollack and Mussel Fish pie |
Poppy Seed Rolls
Pile these soft rolls in a basket and serve them for breakfast or with dinner. |
 Poppy Seed Rolls |
Pork and bean tacos
 A stack of fresh, warm Mexican pancakes, spicy beans and pork, crisp shreds of lettuce and strips of hot scallions make a colourful contribution to a spread for entertaining guests or family at brunch. |
 Pork and bean tacos |
Porridge and dried fruit compote
A bowl of steaming, old-fashioned porridge makes a smooth base for spiced, plump fruits poached to tender perfection and topped with creamy yoghurt. |
 Porridge and dried fruit compote |
Potato and Green Bean Curry
Tender, sliced new potatoes and fine green beans are cooked in an aromatic mixture of butter and delicate spices, and can be served with rice or naan bread, or as a side dish to another curry. |
 Potato and Green Bean Curry |
Potato cakes with bacon
Plain potato and onion, transformed into fluffy little cakes and crowned with crisp bacon rolls, spread an appetising aroma as they cook. |
 Potato cakes with bacon |
Potato Gratin #2
The flavour of Parmesan is wonderfully strong, so a little goes a long way. Leave the cheese out altogether for an almost fat-free dish. |
 Potato Gratin #2 |
Potato Pancakes with Smoked Salmon
The humble potato is transformed into a sophisticated starter when it is sharpened with onion, made into crisp pancakes and topped with soured cream and dainty strips of smoked salmon. |
 Potato Pancakes with Smoked Salmon |
Potato Skins with Cajun Dip
No need to deep fry potato skins for this treat - grilling crisps them up in no time. |
 Potato Skins with Cajun Dip |
Potato slices
You can give potatoes the full and satisfying taste of orthodox roast potatoes, but use only a tiny amount of oil, or none at all. The puffy slices and the crunchy sesame-coated potatoes are perfect partners for a Sunday roast. |
 Potato slices |
Potato Surprises
Potato surprises are baked potatoes with sausages and cheese hidden inside them. |
 Potato Surprises |
Potato, artichoke and red pepper salad
Tender slices of artichoke and potato served with an aromatic mustard and cilantro dressing are topped with brilliant strips of smoky grilled pepper. |
 Potato, artichoke and red pepper salad |
Poulet Basque
Tender Poulet Basque is a whole chicken casseroled in white wine, tomatoes and mushrooms. |
 Poulet Basque |
Poussins with garlic
The surprisingly mild, nutty flavor of a garlic puree combines with piquant herbs and orange, making this a delicious dish for a summer lunch or dinner celebration. |
 Poussins with garlic |
Prawn Toasts
These crunchy sesame-topped toasts are simple to prepare using a food processor for the prawn paste. |
 Prawn Toasts |
Pretzels with cumin seeds
Cumin gives its distinctive spicy edge to these glossy-topped loose knots of bread. |
 Pretzels with cumin seeds |
Provencal Pan Bagna
A whole wheat French baguette, filled with salad and sardines, provides protein, fibre, vitamins and minerals and gives a completely new meaning to the term "packed lunch". |
 Provencal Pan Bagna |
Provencal soup
Olive oil, zucchinis, tomatoes and garlic give the authentic character of the French country kitchen to this colourful, fresh vegetable soup. |
Prune and Apple Meringue
Meringue is a wonderfully quick and economical way of producing a glamorous-looking dessert. If your numbers increase unexpectedly, it is also an excellent way of eking out a small quantity of fruit. |
Prune tea bread
This open-textured, spiced loaf, studded with sweet, dark prunes and lightened with buttermilk or yoghurt will stay fresh and soft for several days — and its favour improves with keeping. |
 Prune tea bread |
Puff Pastry
This is the richest of all pastries, and requires patience, practice and very light handling. If possible, it should be made the day before it is to be used. It is not practical to make less than a 1 pound flour weight quantity. |
Pumpkin Gnocchi
Gnocchi is an Italian pasta dumpling usually made from potatoes; in this special recipe, pumpkin is added, too. A chanterelle sauce provides both richness and flavour. |
 Pumpkin Gnocchi |
Pumpkin Soup
The sweet flavour of pumpkin is good in soups, teaming well with other more savoury ingredients such as potatoes to make a warm and comforting dish. |
 Pumpkin Soup |
Punjabi Potato Patties
In India, these aromatic and scrumptiously spicy potato patties, known as aloo tiki, are eaten hot or cold as a tea-time snack with mint chutney, tomato ketchup or sweet tamarind relish. |
 Punjabi Potato Patties |
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