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Cheese and Spinach Flan
 This flan freezes well and can be reheated. It makes an excellent addition to a festive buffet party. |
 Cheese and Spinach Flan |
Stuffed Breasts of Lamb
A tasty and extremely economical dish of Syrian origin, stuffed lambs' breasts are roasted and finished in an apricot sauce. |
 Stuffed Breasts of Lamb |
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 |
Sauteed Brussels Sprouts
Golden fried Brussels sprouts mingle with crisp morsels of bacon and water chestnuts in this crunchy dish, while wholegrain mustard and a hint of orange add an aromatic touch and bring out the flavour. |
 Sauteed Brussels Sprouts |
Orange and Sesame Carrots
The natural crunch and sweet taste of young carrots is enhanced by cooking them in orange juice. |
 Orange and Sesame Carrots |
Sauteed Potatoes
 These rosemary-scented, crisp golden potatoes are an extra-special treat at Christmas time. |
 Sauteed Potatoes |
Plum cobbler
Mellow dessert plums, their juice thickened by ground almonds, are baked beneath thick rounds of low-fat scone pastry in this warming family pudding for autumn days. |
 Plum cobbler |
Glazed Onions
Dainty button onions glowing in a golden glaze flavoured with soy sauce, mustard and rosemary make a rich, crunchy accompaniment to roast and grilled meat. |
 Glazed Onions |
Creamed Chicken Livers
This savoury mixture is an unusual may of preparing chicken livers; serve it on toast for a brunch or supper snack, or with boiled rice and tomatoes for a main dish. |
 Creamed Chicken Livers |
Onion and Feta Cheese Flan
The flan case for this recipe is quickly made using a scone-style dough, and the subtle flavour of fresh thyme makes an ideal accompaniment to the thick, creamy texture of the Greek cheese filling. |
 Onion and Feta Cheese Flan |
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 |
Fruity Bread Pudding
A delicious family favourite pud from grandmother's day, with a lighter, healthier touch. |
 Fruity Bread Pudding |
Mini Leek and Onion Tartlets 2
The savoury filling in these tartlets is traditional to France where many types of quiche are popular. Baking in individual tins makes for easier serving and looks attractive on the buffet table. |
 Mini Leek and Onion Tartlets 2 |
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 |
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 |
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 |
Hot Sausages and Cheese Dip
Serve celery and carrot sticks or chunks of cucumber with super Hot sausages and cheese dip. |
 Hot Sausages and Cheese Dip |
Fish Gougere
Fish gougere is made from cheese-flavoured choux pastry. Quicker and easier to do than you might imagine, it makes an interesting light dish.
Gougere is cheese-flavoured choux pastry, unusual, with a luxury touch, but very cheap to make. Combined with the fish it makes a delicious light lunch dish. |
 Fish Gougere |
Orange Yeast Buns
Orange yeast buns are like the traditional Chelsea buns. The addition of orange rind and juice gives them extra flavour. |
 Orange Yeast Buns |
Lemon Sponge Fingers
These tangy, light sponge fingers are virtually fat-free and perfect to serve either as an accompaniment to low fat desserts, or to serve with coffee. |
 Lemon Sponge Fingers |
Red Fruit Philo Baskets
This elegant dessert looks very festive. It is also low in fat and needs only a fine brushing of oil before use |
 Red Fruit Philo Baskets |
Goat's Cheese Souffle
This recipe works equally well with strong blue cheeses such as Roquefort. |
 Goat's Cheese Souffle |
Anchovy Eggs Mornay
Anchovy eggs mornay are an interesting new way of serving eggs in cheese sauce. |
 Anchovy Eggs Mornay |
Mini Paris Brest
This classic French past is meant to resemble the wheel of a bicycle and the name is taken from bicycle race that was in the late 19 th century between the two cities Paris and Brest. |
 Mini Paris Brest |
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 |
Foie Gras Pate in Filo Cups
This is an extravagantly rich hors d'oeuvre so it is perfect for special occasions such as Christmas Day. Any other fine liver pate may be used if foie gras is unavailable. |
 Foie Gras Pate in Filo Cups |
Stuffed Celeriac
A rather different way of serving this vegetable, slices are stuffed with a mixture of other vegetables. Serve as a garnish to roast meat. Make salad from the trimmings. |
 Stuffed Celeriac |
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 |
Cod and Parsley Pie
The fish filling of cod and parsley pie is wrapped in golden-brown flaky pastry. |
 Cod and Parsley Pie |
Poppy Seed Rolls
Pile these soft rolls in a basket and serve them for breakfast or with dinner. |
 Poppy Seed Rolls |
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 |
Fish Tempura
Tempura was introduce to Japan by Portugues and Spanish traders in the sixteenth century. However, chefs in Japan improved the batter resulting in the special crispness with which it is associated today. |
 Fish Tempura |
Vegetable Gougere
This makes a light vegetarian supper or a main meal served with baked potatoes. |
 Vegetable Gougere |
Salmon fish cakes
Soft pink salmon inside a crust of crisp golden crumbs makes fish cakes that are the focus of a filling meal. Although substantial, the cakes are surprisingly light and go well with salads. |
 Salmon fish cakes |
Crunchy Gooseberry Crumble
Gooseberries are perfect for traditional family puddings like this one. When they are out of season, other fruits such as apple, plums or rhubarb could be used instead. |
 Crunchy Gooseberry Crumble |
Lamb Tikka
Creamy yogurt and nuts go wonderfully with the spices in these little Indian meatballs. |
 Lamb Tikka |
Petits Fours
A petit four is a small dainty biscuit, cake or sweet, often decorated or iced. It is usually served at the end of a meal. |
 Petits Fours |
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 |
Apple Couscous Pudding
This unusual mixture makes a delicious family pudding with a rich fruity flavour, but virtually no fat. |
 Apple Couscous Pudding |
Banana, Maple and Lime Pancakes
Pancakes are a treat any day of the week, and they can be made in advance and stored in the freezer for convenience. |
 Banana, Maple and Lime Pancakes |
Peach and Raspberry Croustades
Golden peaches, nestling among rich red raspberries on a bed of featherlight pastry, bring the sweetness of summer to the table. |
 Peach and Raspberry Croustades |
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