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Split Pea and zucchini Soup
 Rich and satisfying, this tasty and nutritious soup will warm a chilly winter's day. |
 Split Pea and zucchini Soup |
Chunky Apple Bake
This filling, economical family pudding is a good way to use up slightly stale bread - any type of bread will do, but whole wheat is richer in fibre. |
 Chunky Apple Bake |
Cheese Aigrettes
These fluffy little aigrettes can be served as a first course for 6. With a spicy tomato sauce they will make a light lunch for 4. |
 Cheese Aigrettes |
Fruity Bread Pudding
A delicious family favourite pud from grandmother's day, with a lighter, healthier touch. |
 Fruity Bread Pudding |
Hot Salt Beef on a Stick
Because this nibble-on-a-stick is so quick to make, it makes an excellent choice for a party. |
 Hot Salt Beef on a Stick |
Minestrone 2
You can vary the ingredients in this robust, classic soup to suit your own tastes by using any fresh, seasonal vegetables, some small pasta shapes and a choice of canned beans. |
 Minestrone 2 |
Salmon Tabbouleh
Tabbouleh are salads made with nutty bulgur, or cracked, wheat. This stylish dish of bulgur and poached salmon has the clean, light taste that comes from fresh herbs and lemon. |
 Salmon Tabbouleh |
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 |
Orange Wheat Loaf
Perfect just with butter as a breakfast or tea bread and lovely for banana sandwiches. |
 Orange Wheat Loaf |
Oatmeal Bread
A healthy bread, with a delightfully crumbly texture due to the inclusion of rolled oats. |
 Oatmeal Bread |
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 |
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 |
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 |
Cracked Wheat and Fennel
This salad incorporates both sweet and savoury flavours. It can be served either as a side-dish or as a starter with warm pitta bread. |
 Cracked Wheat and Fennel |
Haddock and goat's cheese souffle
Robust as a mature hard cheese in its flavour, the soft goat's cheese marries well with the strong taste of the smoked fish in this souffle. |
 Haddock and goat's cheese souffle |
Gazpacho
Spanish Iced Tomato Soup. perfect party soup for a hot summer evening |
 Gazpacho |
Bean and Mushroom Burgers
Hungry children will love to tuck into these hearty, lightly spiced vegetarian burgers, made with wholesome ingredients and served with pitta bread, salad and a sweet red onion relish. |
 Bean and Mushroom Burgers |
Prawn Toasts
These crunchy sesame-topped toasts are simple to prepare using a food processor for the prawn paste. |
 Prawn Toasts |
Crusty breads and rolls
Large or small, plaited, plain or cottage-style, floured, glazed or sprinkled with seeds or oats, homemade crusty loaves and rolls are welcome at any meal from family breakfast to festive dinner party. |
 Crusty breads and rolls |
Cheese and onion bread
A light-textured loaf flavoured with onion, cheese, mustard and oregano is given a crisp, savoury crust with a sprinkling of Parmesan. |
 Cheese and onion bread |
Lentil soup
Red lentils readily absorb the flavours of the bouquet garni and clove-studded onion in this economical and easily made winter warmer. |
 Lentil soup |
Nutty Spinach and Mushroom Fritatta
This hearty omelette, packed with crunchy nuts, ribbons of spinach and tender mushrooms, can be served hot for lunch or supper or cut into thick slices for a cold packed lunch or picnic. |
 Nutty Spinach and Mushroom Fritatta |
Baltimore Seafood Cakes
These rich crab and prawn cakes are spiced with mustard, Worcestershire sauce and a little cayenne pepper then coated in breadcrumbs and fried until the outside is a crunchy golden brown. |
 Baltimore Seafood Cakes |
Lime and ginger cheesecake
Cool, sharp lime and hot, spicy ginger flavour the feather - light, low-fat cheese and yoghurt topping and also the sweetened breadcrumb base that adds crunch and texture to this zesty cheesecake. |
 Lime and ginger cheesecake |
Carrot Cake
It is an old 18th century idea to use a cheap readily-available vegetable, instead of expensive dried fruit. |
 Carrot Cake |
Cheese and vegetable pudding
Layers of whole wheat bread triangles and a brilliantly coloured medley of crunchy chopped vegetables give body to this savoury cheese custard. |
 Cheese and vegetable pudding |
Whole Wheat Muffins
These soft, light little cakes of bread were once so popular that muffin men sold them warm in city streets. Now they are an all-too-rare treat, still most enjoyable warm from the oven, either just as they are or torn open and spread with a sweet or savoury filling. |
 Whole Wheat Muffins |
Salmon with cucumber and dill sauce
Dill gives the sauce a warm, sweet taste similar to caraway. Combined with the freshness of cucumber, it makes a perfect complement to the rich salmon. |
 Salmon with cucumber and dill sauce |
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 |
Cabbage noodle casserole
Crinkly, crisp shreds of savoy cabbage give a lively flavour, colour and texture to this casserole, which is moistened by a smooth yoghurt sauce flavoured with white wine and caraway and celery seeds. |
 Cabbage noodle casserole |
Caraway Bread Sticks
 Ideal to nibble with drinks, these can be made with all sorts of other seeds - try cumin seeds, poppy seeds or celery seeds. |
 Caraway Bread Sticks |
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 |
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 |
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 |
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 |
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 |
Spicy maple tea bread
High in fibre and in flavour, this spiced tea-bread offers the concentrated taste of dried fruits and the perfumed sweetness of maple syrup. |
 Spicy maple tea bread |
Irish Soda bread
This country bread, raised with Baking soda instead of yeast, is quick to make and at its soft, crumbly best when it is freshly baked. |
 Irish Soda bread |
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 |
German Split Pea Soup
A hearty and satisfying soup - ideal for a chilly day. Split peas and lots of vegetables give the soup body, and the broth is richly flavoured with a smoked bacon knuckle and beer. Frankfurter slices, mustard, and chopped parsley add the finishi |
 German Split Pea Soup |
Rosemary and Sea Salt Focaccia
Focaccia is an Italian flat bread made with olive oil. Here it is given added flavour with rosemary and coarse sea salt. |
 Rosemary and Sea Salt Focaccia |
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 |
Trout in Herb and Wine Jelly
A combination of wine and herbs complements the subtle flavour of the trout to create an elegantly marbled summer dish. Pink peppercorns and smoked trout give it extra colour and zest. |
 Trout in Herb and Wine Jelly |
Eggplants with Tahini Dressing
Lightly steamed eggplants spiked with scallions and sun-dried tomatoes are served in a Middle Eastern dressing of sesame-based tahini, making an unusual alternative to cream or butter sauces. |
 Eggplants with Tahini Dressing |
Egg Scramble
This special Egg scramble includes apple and sausages; a quick meal for a hungry family. |
 Egg Scramble |
Californian seafood stew
Tomatoes and wine, spiked with chilli powder and herbs, produce a rich broth in which fruits of the sea are poached to make a vivid, savoury stew. |
 Californian seafood stew |
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