garlic
Bamboo Shoot Salad
 This salad, which has a hot and sharp flavour, originated in north-east Thailand. Use fresh young bamboo shoots if you can find them, otherwise substitute canned bamboo shoots. |
 Bamboo Shoot Salad |
Tofu Stir fry with Cashews
Soft tofu soaks up the flavour of a tangy, Oriental-style marinade of soy sauce and dry sherry and is then stir-fried with a crisp mixture of vegetables and cashew nuts and served with noodles. |
 Tofu Stir fry with Cashews |
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 |
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 |
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 |
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 |
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 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 |
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 |
Roast Stuffed Lamb
This lamb is stuffed with a tempting blend of kidneys, spinach and rice. |
 Roast Stuffed Lamb |
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 |
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 |
Beef in Fruit Sauce
Fresh ginger and citrus fruit give this Chinese stew its distinctive flavour. |
 Beef in Fruit Sauce |
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 |
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 |
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 |
Lentil dhal and spiced cabbage
In India and Southeast Asia dhal, a spiced puree of lentils or beans may be an accompaniment or, as here, the focus of a meal. Serve it with rice to improve the quality of protein in the lentils. |
 Lentil dhal and spiced cabbage |
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 |
Seafood gumbo
Gumbo is another name for okra pods, whose sticky-juice thickens this Caribbean fish stew. |
 Seafood gumbo |
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 |
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 |
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 |
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 |
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 |
Lentil cottage pie
Cabbage steamed with fennel seeds makes a crunchy contrast to the pies. You can make one large pie instead of individual ones.. |
 Lentil cottage pie |
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 |
Chicken and zucchini soup
Slivers of zucchini, chunks of green pepper and ripe tomato marry well with morsels of chicken in a broth that is subtly enhanced by a trace of Tabasco. |
 Chicken and zucchini soup |
Coq au Vin
Coq au vin is a classic dish; red wine adds flavour to cheap chicken. |
 Coq au Vin |
Vegetable Gougere
This makes a light vegetarian supper or a main meal served with baked potatoes. |
 Vegetable Gougere |
Gazpacho
Spanish Iced Tomato Soup. perfect party soup for a hot summer evening |
 Gazpacho |
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 |
Ranchers Eggs
Ranchers eggs, baked with vegetables and cheese, are easy to make and delicious for a simple supper, or even breakfast! This vegetable supper dish from Mexico has plenty of protein. |
 Ranchers Eggs |
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 |
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 |
Farmhouse Pâté
This pate is full of flavour and can be cut into slices for easy serving. |
 Farmhouse Pâté |
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 |
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 |
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 |
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 |
Smoked Haddock with Noodles
Fine smoked haddock is served on a bed of choice baby vegetables, stir-fried with rice noodles, which is enriched with a sweet and sour Oriental sauce to make an easy and unusual dish. |
 Smoked Haddock with Noodles |
|
|
|
|
