cayenne
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 |
Tapas of Almonds, Olives and Cheese
These three simple ingredients are lightly flavoured to create a delicious Spanish tapas medley that is perfect for a casual starter or nibbles to serve with pre-dinner drinks. |
 Tapas of Almonds, Olives and Cheese |
Chilli with rice
This substantial dish combines sweet peppers and tomatoes with fiery chilli and cayenne pepper to make a sauce for fibre-rich lentils, beans and chickpeas. |
 Chilli with rice |
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 |
Roquefort and Cucumber Mousse
This refreshingly cool mousse makes a perfect starter to prepare ahead and store in the fridge. The delicate taste and elegant appearance mean that this mousse would make a great addition to any buffet supper or party menu. |
 Roquefort and Cucumber Mousse |
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 |
Stuffed radishes
 Meaty prawns are flavoured with a subtle infusion of herbs, spices and vegetables while they cook, and then given a hot cayenne dressing; pretty radishes opened like tulips and filled with a spicy cream cheese stuffing, make eye-catching party appetisers. |
 Stuffed radishes |
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 |
Broccoli and Cheddar souffle
Firm morsels of steamed broccoli make a well-favoured addition in this fluffy souffle. Their slightly peppery taste is intensified by mustard and cayenne pepper. |
 Broccoli and Cheddar souffle |
Curried Eggs
These curried eggs are filled but eggs can be curried whole. Curries are better if left for up to 24 hours so that the flavours in the sauce mingle. |
 Curried Eggs |
Devilled Crab
The crunchy vegetables and breadcrumb topping offer a contrast in texture to the soft crabmeat, while the parsley and spices add a peppery spark. |
 Devilled Crab |
Blackened White Fish
Fillets of sturdy white fish are given a crunchy ground corn (maize) crust, seasoned with a fiery mixture of spices and herbs, before being seared over a fierce heat in the Cajun style and served with lemon. |
 Blackened White Fish |
Spiced shrimps
Crisp lettuce leaves hold cool shrimps, but in the sherry sauce there are sparks of fire, given by ginger and cayenne pepper. |
 Spiced shrimps |
Cheeselets
These crispy cheese biscuits are irresistible, and will disappear in moments. |
 Cheeselets |
Mushroom soup with barley
The stout deepens and mellows the flavour of the mushrooms in this delicious soup, which is thickened to a creamy consistency by the old-fashioned method of simmering a handful of pearl barley in it. |
 Mushroom soup with barley |
Spinach ring with white bean sauce
A creamy sauce combined with dark green spinach creates this attractive ring. Egg whites fluff it into a light and airy partner for a rich white-bean puree. |
 Spinach ring with white bean sauce |
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 |
Vegetable Rice
This colourful vegetable rice dish comes from West Africa where it is called puntzin. An exciting vegetable risotto, it can be an accompaniment or a main dish. |
 Vegetable Rice |
Chilled cucumber and walnut soup
 Easy to make and a pleasure to eat, this refreshing summer soup is enlivened with mint and dill and enriched with yoghurt and walnuts. |
 Chilled cucumber and walnut soup |
Spiced Vegetable Couscous
Couscous, a cereal processed from semolina, is used throughout North Africa, mostly in Morocco.
It is traditionally served with Moroccan vegetable stews or tagines but makes a fabulous alternative
Christmas dish. You can serve it on its own or w |
Tenali Fish
A tasty but simple dish, this broiled fish is traditionally served with a salad of thinly sliced onions, green chillis and mint leaves, dressed with lime juice. |
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