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Chicken and Chinese leaves Broth
 Lightly cooked Chinese leaves retain their freshness and colour, and give a slight flavour of mustard to this clear, shimmering broth of chicken and vegetables. |
 Chicken and Chinese leaves Broth |
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 |
Layered pease pudding
 Green split dried peas and the milder yellow variety make up the contrasting layers in this adaptation of a traditional warming winter dish. |
 Layered pease pudding |
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 |
Split Pea and zucchini Soup
Rich and satisfying, this tasty and nutritious soup will warm a chilly winter's day. |
 Split Pea and zucchini Soup |
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 |
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 |
Leek and Onion Tart
This unusual recipe isn't a normal tart with pastry, but an all-in-one savoury slice that is excellent served as an accompaniment to roast meat. |
 Leek and Onion Tart |
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 |
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 |
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 |
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 |
Roast Stuffed Lamb
This lamb is stuffed with a tempting blend of kidneys, spinach and rice. |
 Roast Stuffed Lamb |
Crabmeat Pie
This rich crabmeat pie is flavoured with fennel and is delicious hot or cold. |
 Crabmeat Pie |
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 |
New England Corn Chowder
Substantial and warming, this soup was inspired by a traditional recipe from New England which makes good use of the local sweetcorn, while cream and potatoes add to its rich texture. |
 New England Corn Chowder |
Eggs Soubise
Hard eggs coated in a creamy onion sauce are an original and economical starter for a dinner party. |
 Eggs Soubise |
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 |
Peppers with artichoke stuffing
Stuffed smoky-flavoured peppers make perfect lidded pots to fill with a mouth-watering artichoke, onion and macaroni stuffing. The addition of Greek fetta cheese continues the Mediterranean theme. |
 Peppers with artichoke stuffing |
Stuffed Flounder with nutmeg sauce
When freshly grated, nutmeg has no trace of bitterness. Here, it lends its distinctive flavour to both filing and sauce, but with a lightness to match that of the Flounder. |
 Stuffed Flounder with nutmeg sauce |
Apple and carrot soup
Apple is an unusual ingredient in a soup, but its smooth, acid pulp thickens and sharpens this delicate combination of carrot and chicken. |
 Apple and carrot soup |
Chunky Fish Soup
Chunks of firm fish stay attractively whole in this beautifully simple soup. Herbs, tomatoes and wine add extra flavour and a warm, inviting colour, while a modest addition of cream gives it richness. |
 Chunky Fish Soup |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
Borscht
A Famous Russian Soup |
 Borscht |
Cheese and onion bread
A light-textured loaf flavoured with onion, cheese, mustard and oregano is given a crisp, savoury crust with a sprinkling of Parmesan. |
 Cheese and onion bread |
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 |
Nutty Spinach and Mushroom Fritatta
This hearty omelette, packed with crunchy nuts, ribbons of spinach and tender mushrooms, can be served hot for lunch or supper or cut into thick slices for a cold packed lunch or picnic. |
 Nutty Spinach and Mushroom Fritatta |
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 |
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