P recipes

Paglia e Fieno with Smoked Salmon

Italians call this combination of yellow and green pasta 'straw and hay' because of its colours. It looks especially pretty served with richly flavoured smoked salmon in a wine sauce.

Paglia e Fieno with Smoked Salmon

Pan Fried Cheese Sandwiches

Pan Fried Cheese Slices

Pan fried chicken with cucumber

The bite-sized pieces of chicken and faintly bitter cucumber in a lime and lemon sauce make this a refreshing dish for an outdoor summer lunch.

Pan fried chicken with cucumber

Pan Fried Mediterranean Lamb

The warm summery flavours of the Mediterranean are combined for a simple weekday meal.

Pan Fried Mediterranean Lamb

Pan fried New Potatoes with Parmesa

Pan fried Red Mullet with Citrus and Basil

Pan-fried Guinea Fowl with Red Wine Sauce

Pan-fried Venison with Blueberry Sauce

Panettone

This popular Italian cake is perfect for the festive season.

Panettone

Panforte

Panned Oysters

Papaya Skewers with Passion Fruit

Parma Ham and Parmesan Bread

This nourishing bread is almost a meal in itself.

Parma Ham and Parmesan Bread

Parma Ham and Pepper Pizzas

The delicious flavours of these easy pizzas are hard to beat.

Parma Ham and Pepper Pizzas

Parma Ham with Pear and Parmesan

Served on a bed of mixed salad leaves, this unusual combination makes a lovely appetiser or very light lunch. Use a good, fruity extra virgin olive oil as its particular flavour really makes the dish sing.

Parma Ham with Pear and Parmesan

Parmesan and Chive Rolls

Parmesan Phyllo Triangles

You can whip up these light and crunchy triangles at the last minute, using fresh or frozen sheets of filo pastry.

Parmesan Phyllo Triangles

Parmesan Polenta

Parmesan Tuile Cones

Parsnip and Apple Cream

Parsnip and chestnut croquettes

This is a delightful way to present classic Christmas vegetables.

Parsnip and chestnut croquettes

Parsnip and Chicken Patties with Crispy Leek

Parsnip Flan

Parsnip Souffle

Partridge Bourguignonne

Passion fruit citrus sodas

The exotic flavours in a jug of passion fruit citrus soda make a blend just sharp enough to quench the fiercest thirst.

Passion fruit citrus sodas

Pasta Frittata

Pasta salad with salmon and spinach

Lightly poached salmon makes an elegant contrast to crunchy zucchini and tender young spinach. Spirals of pasta add body to this eye-catching salad, topped with a creamy yoghurt, chive and fennel dressing.

Pasta salad with salmon and spinach

Pasta with Herby Scallops

ow fat fromage frais, flavoured with mustard, garlic and herbs, makes a deceptively creamy sauce for pasta.

Pasta with Herby Scallops

Pastry Wrapped Chorizo Puffs

These flaky pastry puffs, filled with spicy Chorizo sausage and grated cheese, make a perfect accompaniment to a glass of sherry or cold beer at an informal Christmas party.

Pastry Wrapped Chorizo Puffs

Pastry Wrapped Stuffed Chicken

Pate Brisee

This tart pastry is an enriched smooth, pliable dough, which is rolled out thinly and used for savoury tarts.

Pate De Foie Gras Sandwiches

Pate Sucree

This is a sweetened version of rich tart pastry, used for sweet tarts

Pea and Asparagus Soup

This pretty spring soup makes the most of fresh asparagus. A garnish of crispy bacon pieces and crunchy croutons adds savour, while a swirl of creme fraiche provides a smooth touch.

Pea and Asparagus Soup

Peach and almond strudel

Peach and Ginger Pashka

This simpler adaptation of a Russian Easter favourite is made with much lighter ingredients than the traditional version.

Peach and Ginger Pashka

Peach and Raspberry Croustades

Golden peaches, nestling among rich red raspberries on a bed of featherlight pastry, bring the sweetness of summer to the table.

Peach and Raspberry Croustades

Peach Fritters

Peach sorbet

The luscious crushed flesh of ripe peaches, mingled with a syrup and enlivened with citrus juice, makes a tingling - fresh, ice-cold pudding for summer days.

Peach sorbet

Peach Swiss Roll

A feather-light sponge enclosing peach spread - delicious at tea time.

Peach Swiss Roll

Peaches in Sauternes Syrup with Ricotta

Peanut Butter and Banana Sandwiches

Peanut Butter and Onion Sandwiches

Peanut Butter and Orange Marmalade Sandwiches

Peanut Butter and Pickle Sandwiches

Peanut Butter Cookies

These crunchy little peanut butter cookies, lightly flavoured with orange and spice, have a soft, cake-like centre.

Peanut Butter Cookies

Peanut Butter, Fig and Raisin Sandwiches

Peanut Cookies

Pear and raisin Teabread

This is an ideal teabread to make when pears are plentiful - an excellent use for windfalls.

Pear and raisin Teabread

Pear Chutney

Pear Chutney has a sharp, fruity flavour and goes welt with any cold meat or cheese. Stored in a cool dry place, it will keep for several months.

Pear Meringue

Spicy poached pears are given a feather-light topping of vanilla-flavoured meringue and served with a glittering red wine sauce.

Pear Meringue

Pears Cardinal

Pears in Maple and Yogurt Sauce

Pears in white wine

Plump, silky-smooth pears poached in wine laced with liqueur and cinnamon are translucent and glossy; toasted filberts give a crunchy finish.

Pears in white wine

Pears with Chocolate Sauce

Pears with Ginger Syrup

Fresh ginger can be stored in a jar, covered in sherry, for at least 6 months if you have leftover ginger from this recipe.

Pears with piquant cheese filling

Petals of luscious pear open to receive the tangy cheese and chive filling, creating an ingenious sweet-and-sharp starter for a dinner party.

Pears with piquant cheese filling

Peas with Baby Onions and Cream

Peas with Onions

Peking Duck with Mandarin Pancakes

Pennsylvania Dutch Mixed Chow Chow

Various types of vegetables are cooked separately then stored in a pickling solution containing vinegar, sugar, mustard and mustard seed. The result is a marvellous pickle to serve with any type of cold meat.

Pennywise Apricot Cream

A strongly flavoured fruit is used in this poor mans cream to mask the distinctive sweet taste of the evaporated milk.

Peperonata

This Italian sweet pepper stew is best made 2-3 days ahead to allow time for the flavours to develop.

Pepper and Pancetta Buns

Pepper Dips with Crudites

Peppered sirloin steak

A crust of crunchy peppercorns seals in the juices of the lean sirloin, keeping beautifully moist a cut which can sometimes be dry. The meatsfull favour comes through the hot pungency of the crust.

Peppered sirloin steak

Peppered Winter Stew

Peppermint Chocolate Sticks

These delicious bite-size chocolate sticks will prove irresistible.

Peppermint Chocolate Sticks

Pepperpot Beef Soup

Peppers with artichoke stuffing

Stuffed smoky-flavoured peppers make perfect lidded pots to fill with a mouth-watering artichoke, onion and macaroni stuffing. The addition of Greek fetta cheese continues the Mediterranean theme.

Peppers with artichoke stuffing

Peppers with bean and mushroom filling

Fava Beans, chewy brown rice and walnuts are moistened by mushrooms and packed into sweet peppers, which are served in a spiced tomato sauce.

Persian Onion Omelet

Pesto and Goat's Cheese Croutes

Grilled croutes spread with spicy red pesto and topped with melted goat's cheese are teamed with an unusual tomato salad which marries fresh tomatoes with the intense flavour of the sun-dried variety.

Pesto and Goat's Cheese Croutes

Pesto and Tomato Toasts

Pesto Topped Cherry Tomatoes

Petits Fours

A petit four is a small dainty biscuit, cake or sweet, often decorated or iced. It is usually served at the end of a meal.

Petits Fours

Petits Pithiviers

Pheasant Breasts with Wine Sauce

Tender pheasant breasts are given a protective coating of herbs and flash-fried to keep them moist, then served with a delicate white wine and orange sauce and a sprinkling of parsley.

Pheasant Breasts with Wine Sauce

Pheasant casserole with apple and cabbage

Older pheasants can be used for this dish, since casseroling with wine and apple wakes them meltingly tender.

Pheasant casserole with apple and cabbage

Pheasant Casserole with Chestnuts

Pheasant Casserole with Cider and Apples

Pheasant terrine

Set a celebration meal off to a grand start with this exquisite blend of pheasant and chicken livers, mushrooms and chestnuts, seasoned with herbs and all meticulously wrapped in dark spinach leaves.

Pheasant terrine

Pheasant Vallee d'Auge

Pheasant with Smoked Bacon and Mushrooms

Phyllo Crackers

These festive-shaped sweet treats will make any party go with a bang!

Phyllo Crackers

Pickled beet salad

Beet slices in a pungent mustard and horseradish marinade create a sweet and sour salad of vibrant colour.

Pickled beet salad

Pickled Salmon

Pigeon on Crisp Polenta with Tomato Salsa

Pimiento and Anchovy Sandwiches

Pine Nut Tarts

Pineapple and Cinnamon Drop Scones

Making the batter with pineapple juice instead of milk cuts down on fat and adds to the taste.

Pineapple and Cinnamon Drop Scones

Pineapple Chicken

Pineapple Curry with Seafood recipe

Pineapple mint yoghurt drink

The coolest, palest shade of cream and a heady scent promise smooth and fruity refreshment, a promise that is fulfilled when you taste pineapple-mint yoghurt drink.

Pineapple mint yoghurt drink

Pineapple salad

Mouthwatering chunks of pineapple add their unique sweet but tangy juiciness to a tomato and green pepper salad and create a refreshing, vividly coloured medley.

Pineapple salad

Pineapple Upside Down Cake

Piquant Turkey Legs

Pitta breads