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Sauteed Brussels Sprouts
 Golden fried Brussels sprouts mingle with crisp morsels of bacon and water chestnuts in this crunchy dish, while wholegrain mustard and a hint of orange add an aromatic touch and bring out the flavour. |
 Sauteed Brussels Sprouts |
Orange and Sesame Carrots
The natural crunch and sweet taste of young carrots is enhanced by cooking them in orange juice. |
 Orange and Sesame Carrots |
Glazed Onions
 Dainty button onions glowing in a golden glaze flavoured with soy sauce, mustard and rosemary make a rich, crunchy accompaniment to roast and grilled meat. |
 Glazed Onions |
Vegetable lasagne
The generous amount of garlic used in the sauce does not give an extravagantly garlicky flavour, but Serves to intensify the taste of the vegetables in this variation on a filling pasta favourite. |
 Vegetable lasagne |
Leek and Onion Tart
This unusual recipe isn't a normal tart with pastry, but an all-in-one savoury slice that is excellent served as an accompaniment to roast meat. |
 Leek and Onion Tart |
Zucchinis, Apples and Peksillade
Persillade, a wonderfully scented combination of chopped parsley and garlic, contributes a classic French flavouring to this fruity dish of fried zucchini, tomato, onion and apple. |
 Zucchinis, Apples and Peksillade |
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 |
Another Gazpacho Soup
This crunchy, floating salad, one of many versions of the celebrated Spanish soup, is incomparable on a hot day. |
 Another Gazpacho Soup |
Chestnut and Celeriac Puree
This smooth, velvety puree of celeriac and chestnuts, cooked in vegetable stock, is perfect on a cold winter's night as a wholesome, comforting accompaniment to hot or cold roast meat or game dishes. |
 Chestnut and Celeriac Puree |
Game Terrine
Any game can be used to make this country terrine hare, rabbit, pheasant or pigeon -so choose the best meat your butcher has to offer. |
 Game Terrine |
Salmon Steaks With Sorrel Sauce
Salmon and sorrel are a traditional combination - the sharp flavour of the sorrel balances the richness of the fish. If sorrel is not available, use finely chopped watercress instead. |
 Salmon Steaks With Sorrel Sauce |
Scallops with a Herb Dressing
A piquant dressing made with a heady bunch of fresh herbs, capers and olives accompanies sweet-flavoured scallops, seared over a high heat and served with long strands of pasta. |
 Scallops with a Herb Dressing |
Chicken with Morels
Morels are among the most tasty dried mushrooms and, although expensive, a little goes a long way. |
 Chicken with Morels |
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 |
Baked Custard with Burnt Sugar
You can add a little liqueur to this dessert if you like, but it is equally delicious without it. |
 Baked Custard with Burnt Sugar |
Italian Baked Chicory
Plump heads of chicory married to the intense Mediterranean flavours of sun-dried tomatoes, lemon and black olives, taste good baked beneath a crunchy crust of Parmesan cheese and breadcrumbs. |
 Italian Baked Chicory |
Turkey and Cranberry Pie
 The cranberries add a tart layer to this turkey pie. Cranberry sauce can be used if fresh cranberries are not available. The pie freezes well and is an ideal dish to prepare in advance. |
 Turkey and Cranberry Pie |
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 |
Spicy Carrot Soup
Carrots and ginger bring out the best in each other, and here they are boosted with fresh green chilli and Eastern spices in a thick vegetable soup to make a real winter warmer. |
 Spicy Carrot Soup |
Chicken Roll number two
This roll can be prepared and cooked the day before it is needed and will freeze well, too. |
 Chicken Roll number two |
Black Forest gateau
In this skilful adaptation of the originally indulgent German gateau, the fragrant, juicy cherry filling and thick whipped cream are still sandwiched between
feather-light cakes of chocolate sponge to make a special-occasion dessert. |
 Black Forest gateau |
Smoked Haddock, Bean and Leek Soup
Modest ingredients add up to a richly flavoured family soup. Creamy lima beans, with a little onion and leek to sharpen them, have their flavour lifted by the salty, smoky taste of the fish. |
 Smoked Haddock, Bean and Leek Soup |
Roasted Mediterranean Vegetables
For a really colourful dish, try these vegetables roasted in olive oil with garlic and rosemary. The flavour is wonderfully intense. |
 Roasted Mediterranean Vegetables |
Seared Tuna with Hot Pepper Sauce
A richly flavoured, peppery-hot puree of char-grilled peppers, chilli, onion and garlic makes the perfect partner for a firm, meaty fish steak that is cooked quickly over a high heat. |
 Seared Tuna with Hot Pepper Sauce |
Roast New Potatoes with Rosemary
Tiny, tender new potatoes, delicately scented with lemon and flavoured with fresh rosemary, are roasted to glowing, golden perfection in this simple, tasty dish that takes very little time to prepare. |
 Roast New Potatoes with Rosemary |
Vegetable Gnocchi
This delicious vegetarian main course can be assembled well ahead of time- always a bonus at Christmas. |
 Vegetable Gnocchi |
Vegetables with Butter Bean Sauce
A simple, creamy sauce made with pureed lima beans, oregano and lemon juice complements the intense, slightly caramelised flavours of lightly grilled, chunky vegetables. |
 Vegetables with Butter Bean Sauce |
Curried Parsnip Puree
Sweet-tasting parsnips mingle with hot curry and fresh herbs to make a warmly substantial puree. |
 Curried Parsnip Puree |
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 |
Layered Salmon Terrine
This elegant fish mousse is perfect for a Christmas buffet table or as a starter course. |
 Layered Salmon Terrine |
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 |
Chicken Roll
This roll can be prepared and cooked the day before it is needed and will freeze well, too. Remove from the refrigerator about an hour before serving. |
 Chicken Roll |
Cream of Mushroom Soup
A good mushroom soup makes the most of the subtle and sometimes rather elusive flavour of mushrooms. |
 Cream of Mushroom Soup |
Creamy Avocado and Coconut Soup
Tropical flavours of chilli, coconut and cilantro characterise this cold pureed soup, which takes its silky texture and velvety taste from luscious ripe avocados and smooth, creamy Greek yoghurt. |
 Creamy Avocado and Coconut Soup |
Nut roast
Sunflower seeds give a crunchy topping to this moist and chewy roast of mixed nuts and vegetables, which is bound with eggs and easy to make. |
 Nut roast |
Gratin Dauphinois
This dish can be made and baked in advance; reheat it in the oven for 20-30 minutes before serving. This is a good alternative to roast potatoes and needs no last-minute attention. |
 Gratin Dauphinois |
Cabbage with Cream and Stilton
Savoy, the king of cabbages, with a rich dressing of cream and hot Stilton, makes a dish that goes well with roast lamb. |
 Cabbage with Cream and Stilton |
Layered Salmon Terrine 2
This elegant fish mousse is perfect for a Christmas buffet table or as a starter course. |
 Layered Salmon Terrine 2 |
Cabbage, Potato and Sausage Soup
This version of a Portuguese soup, caldo verde, features the traditional potato and shredded cabbage, boosted with the delicious flavours of garlic, dill, smoky chorizo sausage and olive oil. |
 Cabbage, Potato and Sausage Soup |
Bombay Spiced Potatoes
This Indian potato dish uses a wonderfully aromatic mixture of whole and ground spices. Look out for mustard and black onion seeds in specialist food shops. |
 Bombay Spiced Potatoes |
Broiled Halibut with Red Pepper Sauce
Broiled steaks of this meaty, close-textured flatfish are low in calories but substantial. Here, a lively, easily made red-pepper sauce spiced with vinegar
enhances the mild favour of the halibut and moistens its firm flesh. |
 Broiled Halibut with Red Pepper Sauce |
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 |
Tomato and Basil Tart
This mouthwatering savoury tart will be very popular at buffet parties, and vegetarians will love it, too. It is a very simple tart to make, with rich shortcrust pastry, topped with slices of mozzarella cheese and tomatoes and enriched with olive oil and basil leaves. |
 Tomato and Basil Tart |
Lemon zucchinis
This is a simple but refreshing dish of thinly sliced, tender zucchinis with a generous sprinkling of finely grated lemon zest, seasoned with flaky sea salt and black pepper. |
 Lemon zucchinis |
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 |
Vegetable Couscous
Sweet winter vegetables and pulses, mingled with dried apricots and hot spices for a Middle Eastern flavour, make a warm and comforting stew to serve with the mild grains of couscous. |
 Vegetable Couscous |
Spiced vegetable stew with couscous
This highly spiced dish, reminiscent of traditional North African dishes, is served on a fluffy bed of couscous, granules made from wheat. |
 Spiced vegetable stew with couscous |
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 |
Tomatoes with a Spinach Stuffing
A generous filling of fresh spinach enriched with pine kernels and Parmesan cheese gives an Italian flavour to the giant tomatoes in this vegetarian dish, and it is equally delicious served hot or cold. |
 Tomatoes with a Spinach Stuffing |
Baked Eggs with Creamy Leeks
This wonderful recipe can also be prepared using other vegetables, such as pureed spinach or ratatouille, as a base. For such an elegant dish, it needs very little preparation time. |
 Baked Eggs with Creamy Leeks |
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