garlic
Mackerel with hot sour sauce
 The sauce gives the mackerel the taste of the East, and Chinese noodles sprinkled with scallion make an authentic accompaniment. |
 Mackerel with hot sour sauce |
Coq au Vin
Coq au vin is a classic dish; red wine adds flavour to cheap chicken. |
 Coq au Vin |
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 |
Beef in Fruit Sauce
Fresh ginger and citrus fruit give this Chinese stew its distinctive flavour. |
 Beef in Fruit Sauce |
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 |
Lentil and potato stew
Whole button onions add a hint of sweetness to this warming winter stew, thickened and coloured by the lentils which absorb its hearty flavour as they swell. |
 Lentil and potato stew |
Broiled Fish Fillets
Fish can be broiled beautifully without sacrificing any flavour. This recipe uses a minimum amount of oil to baste the fish. |
 Broiled Fish Fillets |
Summer Squash with Polenta
This colourful and adaptable stew on a base of polenta is an excellent way to deal with a glut of ripe summer vegetables. |
 Summer Squash with Polenta |
Stuffed whiting
The delicate, small-flaked whiting flesh, so easy to digest, gives its juices to the filling and stays moist in the white wine that lends the dish a sharp edge. |
 Stuffed whiting |
Farmhouse Pâté
This pate is full of flavour and can be cut into slices for easy serving. |
 Farmhouse Pâté |
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 |
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 |
Green Green Salad
You could make this lovely dish at any time of the year using imported or frozen vegetables and still get a pretty, healthy -and unusual - salad. |
 Green Green Salad |
Stir fried Cabbage and Spring Greens
White cabbage contrasts with dark spring greens in this easy stir-fry, while crunchy cashew nuts and celery add flavour. |
 Stir fried Cabbage and Spring Greens |
Lentil, split pea and nut rissoles
cilantro, garlic and toasted filberts give a tempting aroma to this version of a vegetarian favourite. Crisp and brown outside, chewy within, these rissoles make a satisfying dish. |
 Lentil, split pea and nut rissoles |
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 |
Roast Stuffed Lamb
This lamb is stuffed with a tempting blend of kidneys, spinach and rice. |
 Roast Stuffed Lamb |
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 |
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 |
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 |
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 |
Tofu and vegetable stir fry with rice
Mild tofu readily soaks up the strong flavours of a ginger, sesame oil and soy sauce marinade, making it a welcome addition to this vegetable stir-fry. |
 Tofu and vegetable stir fry with rice |
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 |
Smoked Salmon with Stir fried Vegetables
This unusual supper dish features delicate baby vegetables and smoked salmon with a light touch of Oriental flavourings. |
 Smoked Salmon with Stir fried Vegetables |
Chicken with Red Wine Vinegar
These chicken breasts with their slightly tart taste are inspired by a famous French chef and make an original, light and tasty Christmas meal. You could substitute tarragon vinegar, if you prefer. |
 Chicken with Red Wine Vinegar |
Roast Leg of Venison
The marinade for this recipe forms the base for a deliciously tangy, slightly sweet sauce which complements perfectly the richness of roasted venison. |
 Roast Leg of Venison |
Egg and Basil Tartlets
These egg and basil tartlets are filled with chopped egg and topped with a garlic and basil mayonnaise. Make the tarts ahead, then they are quick to finish. |
 Egg and Basil Tartlets |
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 |
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 |
Celery and Apple
Celery is at its best in the crisp, cold days of winter when there is also a good selection of apples available. |
 Celery and Apple |
Herby Baked Tomatoes
Use whole wheat breadcrumbs in place of white, for added colour, flavour and fibre. Use 1 - 2 tsp mixed dried herbs, if fresh herbs are not available. |
 Herby Baked Tomatoes |
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 |
Tofu and Vegetables with Tahini Sauce
moked toju, or bean curd, adds body and flavour to these grilled vegetables, served with a creamy tahini sauce. |
 Tofu and Vegetables with Tahini Sauce |
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 |
Seafood gumbo
Gumbo is another name for okra pods, whose sticky-juice thickens this Caribbean fish stew. |
 Seafood gumbo |
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 |
Thai Style Sweetcorn Soup
This is a very quick and easy soup, made in minutes. If you are using frozen shrimps, then defrost them first before adding to the soup. |
 Thai Style Sweetcorn Soup |
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 |
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 |
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 |
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 |
Smoked Trout Pilaff
Smoked trout might seem an unusual partner for rice, but this is a winning combination with an original Indian-influenced flavour that will be well appreciated at Christmas time. |
 Smoked Trout Pilaff |
Lamb Chops in a Parcel
Lamb chops cooked in foil with mushrooms and vegetables become tender and absorb all the vegetable flavours. |
 Lamb Chops in a Parcel |
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