casserole
Sausage Capers
 Serve Sausage capers with mashed potatoes to mop up the delicious sauce. |
 Sausage Capers |
Beef in Fruit Sauce
Fresh ginger and citrus fruit give this Chinese stew its distinctive flavour. |
 Beef in Fruit Sauce |
Jugged Celery
Celery, jugged with apples, bacon and walnuts makes a novel family supper dish. |
 Jugged Celery |
Seafood gumbo
Gumbo is another name for okra pods, whose sticky-juice thickens this Caribbean fish stew. |
 Seafood gumbo |
Sweet and Sour Red Cabbage
This cabbage dish can be cooked the day before and reheated for serving. It is a good accompaniment to goose, pork or strong-flavoured game dishes. |
 Sweet and Sour Red Cabbage |
Coq au Vin
Coq au vin is a classic dish; red wine adds flavour to cheap chicken. |
 Coq au Vin |
Oriental Duck Consomme
Christmas need not be about just traditional European flavours. This soup is both light and rich at the same time and has intriguing flavours of Southeast Asia. |
 Oriental Duck Consomme |
Moroccan Fish Tagine
Tagine is actually the name of the large Moroccan cooking pot used for this type of cooking, but you can use an ordinary casserole instead. |
 Moroccan Fish Tagine |
Sea Bass with Citrus Fruit
The delicate flavour of the fish is complemented perfectly by the citrus fruits and olive oil. |
 Sea Bass with Citrus Fruit |
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 |
Carrot and cilantro Soup (Chef's recipe)
 Nearly all root vegetables make excellent soups as they puree well and have an earthy flavour which complements the sharper flavours of herbs and spices. Carrots are particularly versatile, and this simple soup is elegant in both flavour and app |
 Carrot and cilantro Soup (Chef's recipe) |
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 |
Onion Top Hats
Onions are rather neglected as a vegetable on their own, but at the beginning of winter they are cheap and these stuffed onions are very good for a starter or supper dish. |
 Onion Top Hats |
Root Vegetable Casserole #2
Potatoes, carrots and parsnips are all complex carbohydrates and make a hearty, sustaining vegetable dish, high in fibre and vitamin C. The carrots are also an excellent source of beta-carotene, which is converted to vitamin A in the body. |
 Root Vegetable Casserole #2 |
Baked Chicken with Herbs
Baked chicken with herbs is economical and easy to prepare: gently cooked in a blend of lemon, marjoram, tarragon and wine, it is popular with children and can be served from the cooking pot.
Cooking time: 2 hours |
 Baked Chicken with Herbs |
Mushroom and Fennel Hotpot
Marvellous flavours permeate this unusual vegetarian main course or accompaniment. Mushrooms provide useful amounts of vitamins, minerals and fibre. |
 Mushroom and Fennel Hotpot |
Barley and Mushroom Casserole
Tasty and economical barley and mushroom casserole is filling enough to be a complete meal. Even meat-eaters will find this vegetarian dish a pleasant change. |
 Barley and Mushroom Casserole |
Banana Togo
very quick-to-prepare vegetable dish, Succotash can be prepared almost entirely from store cupboard ingredients. |
 Banana Togo |
Vegetable Biryani
This exotic dish made from everyday ingredients will be appreciated by vegetarians and meat-eaters alike. It is extremely low in fat, but packed full of exciting flavours. |
 Vegetable Biryani |
Oaty Plum Crumble
Sweet poached fresh plums are given a buttery, golden topping of crunchy oats, chopped nuts, mixed spices and brown sugar, then baked in the oven to make a comforting, homely pudding. |
 Oaty Plum Crumble |
Sole with shrimps and Mussels
This luxurious dish is a classic seafood recipe. It is a true feast for fish lovers at any time of the year and would make a welcome change at Christmas. |
 Sole with shrimps and Mussels |
Lombardy Casserole
Lombardy casserole is a mixture of eggplants, macaroni and tomatoes with a crispy cheese and crumb topping. |
 Lombardy Casserole |
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 |
Eggplants a la Provencale
Serve eggplants a la Provencale with French bread as a light lunch or as a vegetable accompaniment. |
 Eggplants a la Provencale |
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 |
Kidney Bean and Vegetable Gratin
Raisins, chillies and fresh herbs add interesting flavours to a rich, warming casserole of rice, vegetables and beans, topped with grilled Parmesan cheese and served with cooling Greek yoghurt. |
 Kidney Bean and Vegetable Gratin |
Beef Carbonnade
Beer and onions make a good combination added to beef This is a good dish to make when left with several half-empty, flat cans of beer after a party. |
Devilled Beef Rolls
Here is a way of serving 1 pound cold roast beef, left over from a meal, to make a rather special hot main course for 4 people. |
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